Simple Ways To Wash Shower Curtains

Keep plastic and vinyl shower curtains fresh and mildew-free by washing them on a regular basis. Many people throw away the shower curtains because they do not know how easy it is to clean them. Simple washing and mild detergents work easily to remove stains, mildew and hard water residue. Eco-friendly alternatives are available to clean plastic curtains. Does this Spark an idea?

Use Washing Machine

Vinyl and plastic shower curtains and curtain liners can be washed in a washing machine. Use warm water, a gentle cycle and a mild detergent to get them clean. Start by filling the machine with warm water. Add 1/2 cup of baking soda and 1/2 cup of mild detergent. Include several dirty towels to aid the scrubbing and rubbing process and add the shower curtain. Remove the shower curtain after the rinse cycle and let the towels continue the spin dry process. Hang the curtain up immediately to air dry either on an outdoor line or reattached to its hooks over the tub. Fabric curtains should be washed according to the manufacturer's care recommendations.

In The Tub

Solid-color or clear vinyl or plastic curtains can be cleaned without leaving the tub. But beware, this method may fade or destroy screen printed patterns. Fill the tub halfway with warm water and ¼ cup of household bleach. Unhook the curtain from the rod and drop it into the bath. Push it down into the water, making sure it is submersed. Check periodically and flip the curtain to make sure all areas have contact with the bleach water at some point. Feel free to scrub areas that have stubborn mildew stains using a bristle brush or kitchen scrubber that will not be affected by the bleach. Once the item is clean, drain the tub and simply pick up the curtain and re-hook it to the rod. Pull folds and wrinkles out of the curtain and allow it to dry before using. Use rubber gloves and protect clothing when working with bleach.

Eco-Friendly Alternative

An eco-friendly alternative to regular washing detergents is the soda crystal. Soda crystals are biodegradable and do not contain phosphates, bleach or enzymes. They have the ability to dissolve grease, reduce acidity, loosen dirt and soften water. The crystals work well with other eco-friendly products like baking soda. Fill the washing machine with warm water and add the soda crystal solution (dissolve 1/2 cup of crystals in 1 1/2 cups of water) along with a 1/2 cup of baking soda. Add the shower curtain and towels as mentioned above. Wash. Remove the curtain and hang to dry after the rinse cycle. The soda crystals can be used in the tub to clean the curtain, too. More scrubbing may need to occur with this method because a bleaching agent is not being used. Rubber gloves are recommended to prevent chapped hands if hands will be submerged in the mixture.

Tags: warm water, baking soda, shower curtain, with warm, with warm water, after rinse, after rinse cycle

What Vegetables Are High In Iron

What Vegetables Are High in Iron?

Iron works in the body by helping build red blood cells. Red blood cells carry oxygen to the tissues of the body using hemoglobin, an essential protein in red blood cells that help transport oxygen. Iron is normally absorbed from the foods we eat each day, but can also be supplemented in liquid or pill forms for individuals requiring much-needed iron. Iron doesn't only come from meats, but also is readily available in a wide variety of vegetables.

Recommended Daily Allowances

The U.S. National Institutes of Health recommends that healthy adult males between 19 and 50 consume 8 mg of iron each day. Women should consume 18 mg of iron each day. These recommended daily allowances differ for infants, young children and people over age 50. Doctors recommend that a well-balanced diet incorporating foods that are high in iron will allow adequate iron intake for most individuals. A mix of meats, fruits, whole grains and vegetables that are high in iron can help individuals meet their recommended daily allowances.

Highest Iron Vegetables

Pick a dark green, leafy vegetable such as spinach or a legume and chances are you're choosing an iron-packed food. No single vegetable contains a total recommended amount of iron. Based on information from the National Institutes of Health, lentils top the list at a whopping 6.6 mg per serving. Kidney, navy and lima beans all contain about 4.5 mg per serving. Spinach weighs in at 3.2 mg per serving. Other great choices for iron include soybeans, black-eyed peas, green beans, peas and broccoli.

Types of Iron

Vegetables contain non-heme irons. Non-heme irons are plant-sourced nutrients that aren't as easily absorbed by the body. In contrast, heme irons come from animal based sources including red meats, chicken and fish. Cereals, whole grains, vegetables, fruits and many types of beans are all categorized as foods containing non-heme irons. These foods are great sources of iron and should be eaten every day as part of a well-balanced diet.

Vegetable Iron Absorption

Iron is absorbed in the body at different rates, based on the existing levels of iron. If you have less iron, your body will absorb more. If you've got adequate levels of iron, you body tailors absorption to pick up the slack. This built-in mechanism can help individuals retain adequate iron levels by eating properly. Iron absorption occurs differently with certain foods. Consume citrus fruits and juices with vegetables to encourage absorption of vegetable-based irons.

Cooked Vegetables

Cooking vegetables actually increases the amount of iron available within vegetables, according to a 2002 study conducted by the American Chemical Society. Methods of cooking can include boiling, steaming and stir-frying for 10 to 20 minutes. According to the study, heating causes the release of the stored iron to allow for absorption by the body. In addition, findings indicate that storing cooked vegetables in the refrigerator overnight reduces the available amount of iron in the vegetables and that vegetables should be blended after cooking, not before, to reap the benefits of increased iron content.

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What Is Garcinia Cambogia

If you've never subscribed to the use of a weight loss supplement, you've probably never heard of garcinia cambogia (or hydroxycitric acid, the common name of its extract). It is a fairly popular ingredient in a number of weight loss products on the market today, with a handful of both potential benefits and possible side effects.

Identification

Garcinia cambogia is simply a fruit from India that would remind you of a pumpkin, just much, much smaller. Currently, it is found in a number of your standard weight loss supplements, the most popular being Hydroxycut. It is said that the extract from garcinia cambogia, otherwise referred to as hydroxycitric acid or HCA, is an effective appetite suppressant and fat-burner. While there is some truth to these claims, clinical trial evidence of the efficacy of the extract is ambiguous, at best.

Function

Basically, garcinia cambogia works to slow down the production of a certain enzyme in the body that is linked to the creation of fat. Once the amount of this enzyme is reduced in your system, it is believed that your body will essentially burn any excess carbohydrates you ingest within a day. When the excess carbs are burned off, there is nothing left over to create fat, hence the claim that garcinia cambogia is a "fat-burner." While burning off this excess fat, the supplement will also suppress your appetite, therefore amplifying the effects of the natural substance. Of course, these claims are currently not supported by the FDA (Food and Drug Administration).

Effects

While most weight loss supplement manufacturers will tell you that are currently no known side effects of garcinia cambogia, a number of people have complained about some relatively minor reactions, including nausea, headaches or migraines and stomach discomfort. Due to the limited number of trials run on this natural extract, it can be hard to pinpoint why these side effects have occurred.

Warning

Although most people who use a product containing garcinia cambogia extract or hydroxycitric acid (HCA) will have little to no problems with their health, some people have also complained of an allergic reaction. Signs and symptoms of this sort of reaction will vary from person to person, but may include a rash, hives, a swelling of the mouth or tongue, a tightening of the throat, a problem swallowing and even a difficulty in breathing.

Considerations

Due to the herbal nature of the garcinia cambogia, the supplement is not held to the same standards or regulations as those substances considered prescription drugs. This means that you may actually experience adverse interactions with certain prescriptions you may currently be on for a given condition or illness, potentially making the drug (not the supplement) less effective in treating you. If you are planning on using garcinia cambogia as a supplement in your weight loss plan, consult your physician first. She may know how your particular medications may interact with the extract.

Tags: weight loss, garcinia cambogia, garcinia cambogia, hydroxycitric acid, side effects, cambogia supplement, fat-burner While

Nonitrate Meat Cures

Immerse fresh-cut meats in homemade salt cures for saftey.

Finding commercial meat cures without nitrates is difficult because as the National Center for Home Food Preservation suggests, "meats preserved without nitrates are more susceptible to spoilage, flavor changes and should be frozen until used." A nitrate is a sodium-based chemical preservative that saves the color and inhibits growth of botulism. In recent years, however, the general public has become cautious of nitrate-cured meats in light of the trend to eat natural and/or organic. Add this to my Recipe Box.

Country Curing

Use care when curing meats without nitrates.

No-nitrate meat cures are traditional, old-fashioned or "country curing" methods, such as brines of salt and cane sugar. Also, canning, smoking and dehydration preserve fresh meat. According to the website Sugar Mountain Home, meats should be cured when it is cold outdoors or in a refrigerator. The temperature should not go above 100 degrees or heat will destroy "flavor causing enzymes" and cause spoilage.

A common cure consists of salt, which cures the meat, and sugar, which provides flavor and keeps it moist. Saltpeter, which is a natural mineral nitrate, retains the color, according to the website.

Salt Cures

Salt is the active curing ingredient for meat. Sugar provides flavor.

Other sugar/salt cures use white or light-brown sugar and sea salt, which are combined and rubbed on fresh meats. All of this work must be done immediately after slaughter and in cool temperatures, and the meat must be stored in cool temperatures for a length of time. Upon completion of the cure, the meats may be placed in a smokehouse for a period of time.

Vegetable Juice Experiments

Experiments with different concentrations of vegetable juice and vegetable powder are the closest the food industry has come to replacing nitrates in meat preservatives. These products are used in a brine because they are known to contain lots of naturally occurring nitrates. Experiments show concentrations of 0.20 percent vegetable-juice powder and starter culture containing Staphylococcus carnosus were shown to be comparable to a sodium-nitrite meat cure. However, these results are based on food-industry studies and the cures are not available to the general public.

Prepackaged Cures

The trend among health-conscious individuals is to buy and cook natural and organic foods. This trend includes the type of meat on the dinner table. In an effort to eliminate unnatural chemicals from diets, meat eaters are looking for alternatives. No-nitrate meat cures are preparations not generally prepackaged because they consist only of salt and cane sugar, which are readily available. In prepackaged cures, some type of nitrate is used, even if it is a natural nitrate such as saltpeter, which preserves color.

Tags: meat cures, without nitrates, because they, cane sugar, cool temperatures

River View Restaurants In Portland

Situated near the confluence of the Portland and Willamette rivers, Portland is Oregon's most populous city. An environmentally friendly city, Portland is home to numerous microbreweries and distilleries. Many restaurants are located along the two rivers, with locally caught seafood featuring prominently on the menus. In addition to seafood and beer, the city is best known for its thirst for coffee as evidenced by a plethora of coffeehouses.

Salty's on the Columbia River Seafood Grill‎

With its two-story deck and a wall of windows, Salty's on the Columbia overlooks the Columbia River, offering great views and a large menu that changes seasonally. Primarily a seafood restaurant, Salty's was the recipient of the Star Diamond Award from the American Academy of Hospitality Sciences in 2009. Salty's is known for its Sunday buffet-style brunch. Boasting a "Northwest" approached to seafood, Salty's serves only locally caught seafood. In addition to all things seafood, the menu offers steak, chicken and chops. The restaurant has a bar, called the Bar-Cafe, that features live jazz on weekends.

Salty's on the Columbia River Seafood Grill‎

3839 N.E. Marine Drive

Portland, OR 97211

503-288-4444

saltys.com‎

Aquariva Italian Kitchen and Wine Bar‎

Aquariva is an Italian-themed restaurant located a few miles from downtown Portland on the Willamette River. Open for lunch, dinner and Sunday brunch, Aquariva offers outdoor riverside patio seating or a view of the river from the inside dining room. Featuring large sweeping windows and a second floor cocktail bar, Aquariva is popular for wedding receptions. Utilizing locally grown vegetables, beef and seafood, Aquariva's menus change seasonally but typically feature seafood, shellfish, lamb, beef and homemade pastas. The bar serves appetizers and features a daily happy hour from 3:00 to 6:30 p.m.

Aquariva Italian Kitchen and Wine Bar‎

470 Southwest Hamilton Court

Portland, OR 97239

503-802-5850

aquarivaportland.com‎

McCormick & Schmick's Harborside at the Marina‎

Located within the RiverPlace Marina, McCormick and Schmick's at the Marina offers both indoor and outdoor dining. With striking views of the Willamette River, the restaurant features Pacific Northwest cuisine. The bar houses its own microbrewery, offering up to 30 handcrafted beers to enjoy with your meal. Part of the national McCormick and Schmick's chain of restaurants of over 80 establishments throughout the country, the Portland location prints its menu twice a day, highlighting fresh seafood as it arrives. In addition to seafood, the restaurant serves chicken, aged steaks and pasta.

McCormick & Schmick's Harborside at the Marina‎

309 S.W. Montgomery St.

Portland, OR 97239

503-220-1865‎

mccormickandschmicks.com

Tags: McCormick Schmick, Columbia River, Salty Columbia, addition seafood, Aquariva Italian

Grow Survival Food

In troubled economic times many families are finding it increasingly difficult to afford the high cost of groceries. Extreme weather conditions can sometimes cause crop failures domestically and abroad. This often results in inflated prices at the supermarket. Rather than depend on commercially available produce, more and more people are opting to grow their own fruits and vegetables. Not only does doing so save a great deal of money, but it also allows people to experience the ultimate sense of self-reliance. Does this Spark an idea?

Instructions

1. Determine how much space you have to devote to your survival garden. Apartment and townhouse dwellers can grow several types of vegetables in self-watering containers or Earthboxes on the patio or porch. Herbs, strawberries and dwarf vegetables can be grown in window boxes. Even in a small space it is possible to grow several pounds of produce each season. If you have a back yard with ample gardening space, it can be divided into individual plots to accommodate different types of crops. Raised beds are another option for keeping vegetable patches neat, tidy and easy to maintain. If the climate in your region allows, you may also want to plant some fruit bushes and trees.

2. Choose the crops that you would like to grow. Your choices should reflect produce that your family not only likes, but also that will grow well in your particular climate. Staples such as lettuce, tomatoes, peppers, carrots, corn and green beans are popular choices. Perennials including artichokes, garlic, horseradish, shallots and yams need to be planted only once and they will return each summer to provide a new crop. Fruit bushes and trees are also good choices if you have the space for them. Both fruits and vegetables can be preserved and enjoyed the rest of year in the form of jams, jellies, sauces, pickles and more.

3. Purchase your vegetable seeds. These can be found locally at garden centers or home improvement stores. Whenever possible, consider buying open pollinated or heirloom varieties because the seeds can be saved at the end of the season. That way you do not have to purchase seeds next year. If you are planning on growing fruit bushes or trees, check the store's selection to see if it matches your survival garden needs. If it does not, there are several online vendors who specialize in fruit bushes and trees whose products may be more suitable.

4. Start your seeds indoors, taking care to follow the growing instructions on the packet. Once the danger of frost has passed, the seedlings are ready to be planted outside. If you are planting directly into the ground it is best to till the soil manually or with a rototiller to promote aeration and good drainage. After the earth is tilled use a small hand held garden shovel to plant the seedlings. Place any fruit bushes or trees in the yard in a sunny location. Water everything regularly and fertilize the soil, if needed. Keep an eye out for signs of insect damage. There are many organic pest control sprays on the market that can help to eradicate bug damage. These are readily available from garden centers.

5. Harvest your fruits and vegetables when they are ripe. The fresh produce can be enjoyed right away and some can also be preserved for future use. Not only does the food you've grown help to save a good deal of money, it also provides good nutrition and a sense of accomplishment.

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Professional Chef Resources

Professional chefs work hard to master the skills required for top positions.

Professional chefs are highly trained and skilled individuals. Years of study, practice and preparation are required to master the skills required to prepare complicated culinary dishes. A chef never stops learning and trying new things. Resources such as membership in professional associations, continuing education and access to quality tools of the trade are just some of the things that keep a professional chef at the top of his game.

Professional Memberships

Chefs benefit from membership in professional culinary organizations such as the American Culinary Federation and the American Personal & Private Chef Association. Professional organizations offer benefits such as meetings at local chapters where chefs can network with others in their profession, regular publications and newsletters, discounts on tools of the trade, continuing education, discussion forums and job boards.

Culinary Software

Culinary computer programs are available to assist the chef in managing the kitchen.

Culinary software makes a chef's job easier. Software programs provide the ability for chefs to track and calculate food preparation costs, compute nutritional analysis, track inventory and record purchasing and ordering details. Software is also available to enable the professional chef to create a database of recipes. Software that defines culinary terms, offers suggestions for substitutions and equivalents and adjusts measurements and quantities in recipes for serving an exact number of patrons are also available.

Culinary Conventions

Culinary conventions, both regional and national, provide an opportunity for chefs to view the latest cooking gadgets and technology, explore innovations in kitchen equipment and connect with other professionals in their field. Conventions allow chefs to renew their enthusiasm for, and interest in, their profession.

Culinary Books and Videos

Culinary books and videos are concrete ways to study new combinations of ingredients, complicated techniques and innovative inventions. Videos provide step-by-step visual instruction on preparation and cooking techniques and can be watched repeatedly to assist in mastering new methods. A wide variety of materials are available through websites, culinary schools and professional associations.

Culinary Job Boards

Industry job boards are a useful resource for the chef looking for a new position. Focused solely on culinary positions, these boards allow the chef to post her resume for prospective employers to observe or to submit it privately in response to jobs she has an interest in.

Culinary Competitions

Culinary competitions are an option for chefs who want to compete against others in their field for cash, prizes and recognition. Any chef who wants to build name recognition, and widen his circle of professional contacts, should enter competitions. Contests allow chefs to test and measure skills against others in their field.

Tags: others their, their field, against others, against others their, allow chefs, also available

Make White Chocolate Peppermint Bark

White chocolate peppermint bark is a holiday candy that is so easy to make that you will be amazed. This is a recipe that you can make with the "help" of small children. It makes the perfect sweet offering at a holiday buffet or you can give it away in a box or tin for a really inexpensive delicious gift. Add this to my Recipe Box.

Instructions

1. White chocolate peppermint bark starts with a prepared baking dish. If yours is clay or stoneware, place it in the freezer for about an hour. If it is glass or metal, lightly spray it with shortening. Then set the dish aside.

2. Wrap a clean hammer in a clean cotton dish towel and bind it to the handle using a rubber band. Unwrap the candy cane or peppermint candies and throw away the wrappers. Place the unwrapped candy into a zippered plastic bag. Remove as much air from the bag as possible and leave the bag mostly zipped shut. Place this bag on top of the cutting board.

3. Bang the cotton-covered hammer against the bag of candy until the candy is shattered into very small pieces, about 1/8 to 1/4 inches long each.

4. Cut the chocolate or grate it into chunks that are no larger than 1 inch squares. Melt the chocolate in the top pot of a double boiler. Make sure that the water in the bottom pot is boiling. Stir constantly until the chocolate is evenly melted. Then allow the melted chocolate to cool until it is just a bit warmer than lukewarm but before it begins to set up.

5. Pour the candy pieces into the lukewarm chocolate and stir gently until the candy is spread evenly through the chocolate. Pour the mixture into the baking dish and allow it to solidify. It should be about 1/4-inch deep throughout.

6. When the white chocolate peppermint bark is solid, the edges should slightly pull away from the sides of the baking dish. Turn the candy out of the dish onto a clean surface or cutting board. If the candy does not easily come out of the pan, place it in a refrigerator for up to 30 minutes. Then try again. You may also need to run a sharp knife around the edge of the candy to separate it fully from the edge of the pan. Score and then cut the candy using a sharp paring knife into rectangular pieces about 1 inch long by 2 inches wide each.

7. Store the white chocolate peppermint bark in airtight containers or zip-closing plastic bags until you are ready to serve or gift wrap it.

Tags: baking dish, chocolate peppermint bark, peppermint bark, chocolate peppermint, chocolate peppermint

What Kind Of Chocolate Is Best For Candymaking

The type of chocolate you choose for candy-making depends partly on your recipe.

Chocolate is graded based on its cocoa butter and chocolate liquor content. The type of chocolate you choose when making candy depends on the category of confection you're cooking. Candies with soft middles and chocolate coatings call for a high-fat chocolate that melts easily, while chunky candies with clustered centers containing chocolate chunks demand a sturdier cocoa product. Add this to my Recipe Box.

Couverture Chocolate

Couverture chocolate is a high-grade chocolate with up to 39 percent cocoa butter. It contains a high percentage of cocoa liquor and cocoa powder from premium cocoa beans. Couverture chocolate has a very low melting point and is ideal for dipping and coating truffle centers, buttercream centers and dried and fresh fruits. Brand names of couverture chocolate you can find in your neighborhood grocery store's baking aisle include Callebaut, Sharfenberger and Valrhona.

Candy Coating

Grocers and craft stores sell this candy-making alternative by the pound in easily measured chunks. The white version is called almond bark, while the chocolate edition is labeled confectioners coating. Neither product is authentic chocolate; even the chocolate variety lacks the actual chocolate liquor that makes for true chocolate. But the coatings, which consist of sugar, flavoring extracts and vegetable fat, melt well, coat evenly and firm up at room temperature, making them well-suited to recipes that call for dipping or rolling candy centers in a chocolate robe. This option is also less expensive than premium ingredients, such as couverture chocolate, but many professional chefs feel the lower cost shows up in a less-refined taste.

Semisweet Chocolate Chips

These morsels hold up well in candies that call for chocolate chunks, such as nut-chip clusters or candy centers studded with small pieces of unmelted chocolate. Chips generally come from medium quality cocoa beans and they possess a relatively low cocoa-butter content, so they don't melt as well and need refrigeration to set well. Because these chips are designed to hold their shape, they're not as useful in candy coating or dipping. Used in melted form, chips can develop a coarse, grainy and dull texture that looks and tastes unappealing in candy coatings.

Chocolates to Avoid

Chocolate varieties generally aren't interchangeable in candy and baking recipes. Follow your recipe's instructions and use the chocolate called for on the ingredients list. Never use milk chocolate candy bars in your candy making, unless called for in a recipe, because the grade of chocolate is often subpar and the price is relatively high. Candy bars also often have added sugars and condensed milk, which can overwhelm the taste of more subtly flavored candy centers. Unsweetened chocolate, which is simply hardened chocolate liquor, is also a poor substitute in candy-making because of its strong taste and its resistance to melting.

Tags: candy centers, chocolate liquor, chocolate choose, chocolate chunks, chocolate coatings

Start A Cup Cake Business

Do you love baking creative cupcakes for your local bake sales? Do you always receive positive feedback? If so, then you may be able to turn your skill into a business. Trendy cupcake stores are popping up all over the nation. The key to your success is to make sure you're the first in your town or that you can offer something fresh and different from your competitors. How do you know if you have what it takes? Start with a business plan.

Instructions

1. Detail the financial investment of starting a cupcake business. Once you've purchased your supplies, oven, location, inventory and permits, you may pay as much as $50,000 in start-up costs. Depending on your area, this number could be significantly lower, which is why it is important to detail all costs prior to setting out. That way you can begin looking for financiers, if necessary.

2. Familiarize yourself with the health rules and regulations for your county. The kitchen in which you prepare your cupcakes must be licensed and inspected, which is why a home-based cupcake business may prove much more challenging than obtaining a storefront. In order to have a home-based kitchen licensed, it must be separate from the residential kitchen, and adhere to a number of standards set forth by your county health department. You may be limited in what you can prepare in a licensed domestic kitchen. If you're not quite ready to take the plunge and open a store, contact your church or a local shared kitchen that offers a licensed kitchen that you can rent part-time.

3. Find your location, if you are ready to start your own shop. Safe areas with heavy foot traffic are preferable. Look for retail space within a mall, shopping center or upscale area of boutiques or condominiums. Ensure the location you choose is properly zoned. Consider getting enough retail space to be able to host cupcake birthday parties.

4. Obtain a food handler's permit and sales tax permit. If you will purchase a storefront, obtain a business license and a federal tax ID.

5. Purchase the oven, pots, pans, tables, racks, shelves, display cases, wall art and decor. Purchase cupcake boxes, liners, sprinkles, stand, pick-toppers, wrappers, gels, food coloring, utensils, napkins, trays and ingredients. Presentation is everything. Consider purchasing custom-made wrappers, boxes and napkins that include your logo. Purchase beverages that you may sell with your cupcakes such as hot cocoa, milk or teas. Be sure to keep an eye on your costs. It's easy to get carried away purchasing tissue and cute accessories for your business. Always look for ways to cut costs when buying supplies.

6. Experiment in your kitchen concocting cupcake recipes and designs. Peruse the Internet for ideas or poll friends and family. If you decide to start a website or blog, utilize online surveys to get feedback from potential customers. Provide samples around town.

7. Make friends with vendors at local farmers markets. If you intend to operate from your home, sell your goods at flea markets, bake sales, fairs and festivals.

Tags: bake sales, cupcake business, from your, kitchen that, retail space

Store Corn Meal

Store Corn Meal

Stone-ground cornmeal is a type of corn flour made from dried ground corn and is used in a wide variety of foods, including bread, hot cereals, desserts and fried meat. Cornmeal with leavening ingredients is also available for making leavened breads. Whether you are a homemaker or own a commercial food business, cornmeal is an essential ingredient to keep on hand. Buy cornmeal in bulk and properly store it to ensure its longevity and maintain its flavor. Cornmeal comes in 5 to 50-pound bags. Add this to my Recipe Box.

Instructions

1. Purchase an airtight, food-grade storage container for your cornmeal. Storage containers come in small sizes for home use, or in large sizes for commercial use. Opaque containers are best for keeping out light. Be careful about using a trash bin, as they are not intended for food storage and the plastic may have chemicals that can leach into the cornmeal.

2. Wash the container with warm water and dish soap before using.

3. Pour the bag of cornmeal directly into the container. Place a measuring cup or scoop at the top of the container for the easy retrieval of cornmeal. It is best not to stick your hands in the cornmeal, as you can leave behind bacteria or germs. If you use cornmeal frequently, take out enough at a time to last for two or three weeks and keep it in a smaller container on your kitchen counter. This will ensure that the main storage container stays sealed as much as possible.

4. Store the cornmeal in a cool, dark, dry area such as in a pantry or cupboard. Heat, humidity and sunlight will all spoil your cornmeal. Keep the storage container off the ground, on a shelf or on a pallet if necessary. Stored this way, your cornmeal will have a shelf life of up to eight months. The oils in cornmeal are what give it such a long shelf life. Cornmeal can also be stored in the freezer, giving it a shelf life of two years.

Tags: shelf life, storage container, your cornmeal, container your, Corn Meal, Store Corn, Store Corn Meal

Start An Alternative Energy Company

Alternative-energy entrepreneurs have a big market to serve.

Start-up alternative energy companies have a large market to serve. According to Entrepreneur magazine, the sales volume at one Massachusetts-based alternative energy company has increased over 200 percent a year in the last few years. Such a demand for alternative fuels creates a lucrative opportunity for small business to take on energy-sector behemoths. The benefits are nearly limitless: decreasing the negative effects on the planet, tax credits and a lifestyle pioneering tomorrow's energy sources, not to mention a ready customer base. And Entrepreneur magazine isn't alone; Inc. magazine and Politico also rally behind green-energy start-ups.

Instructions

Know Your Sector

1. Identify what market need you can most readily satisfy. Do this by analyzing your capital assets, borrowing power, available time and the clientele most prevalent in your area. Kits that convert a diesel engine to run on vegetable oil might be more popular in farm country than in a metropolitan area because of the number of farmers, for instance.

2. Research all of your options. Entrepreneur magazine cites Justin Carven, who owns an alternative-energy small business, as saying companies like his can pop up overnight, though the same article also quotes a manufacturing expert who advises that entrepreneurs find their niches and build flexible companies which will respond accordingly as the energy market shifts. Small businesses should diversify their marketing and selling sources to ensure their share of the market.

3. Draft a business plan and get licensed with the government. Once you've decided if your alternative-energy company will create green energy with turbines or if it will make diesel engines cleaner, it is time to make your operation legal and to begin planning its operations and future successes. Don't forget to check for grants and tax credits, as many non-profit and governmental organizations are willing to support the alternative-energy market. Inc. magazine identifies millions of dollars in federal money for alternative energy start-ups.

Initial Operations

4. Secure your financing, licenses and infrastructure. Once everything is in place--or guaranteed to be in place via a contract or other binding legal document--hone your business plan to include the nuances of your specific alternative-energy company--wind, solar, bio-diesel, battery-powered cars. There will also be unexpected challenges to which you will need to adapt. Your business plan must be flexible, practical and actionable; you should stick to it at all times, but don't be afraid to improvise.

5. Market your company to potential customers, who could range from corporations and government agencies to private citizens and mom-and-pop style firms. You may also operate a franchise of an existing business, which could take care of some of your marketing needs.

Politco reports that current alternative-energy firms are lobbying the United States Capitol to increase support of the sector, and that legislation currently in congress would create an "electric vehicle infrastructure" which would promote the sale of such vehicles. As you go about marketing your firm, no matter the clientele or your particular niche, look for opportunities to capitalize on existing demand for your service.

6. Stay abreast of all situations within your niche--it's the only way to not get left behind. C-Net reports that several green technology start-ups have went bankrupt trying to directly compete with sector behemoths by offering a similar product. Instead, C-Net recommends taking on the larger firms by commercializing a smaller technology or by drastically restructuring their company's business model to work more productively.

7. Maintain your business connections, including clients and suppliers, by not being out of touch with them. Know their needs and expectations of you and your firm, then do your best to honor them. Look for opportunities to work leaner, more efficient and more productively to keep your new business in operation.

Tags: business plan, Entrepreneur magazine, alternative energy, market serve, more productively, reports that

Refine Crude Vegetable Oil

Cooking oil is refined to become a food product.

Many different kinds of vegetables contain oils. When pressed, the oil will be crude. To use vegetable oil for food or fuel, it has to be refined, but the refining process varies depending on whether the vegetable oil will be used for food or fuel. Food refining aims at purifying the oil so that it can be eaten, while fuel refining aims at breaking the oil down into a form which can be used in engines, stoves, or heaters. Add this to my Recipe Box.

Instructions

Preparing the Oil

1. Clean the feedstock (the plant matter you will use to produce the vegetable oil). Foreign particles such as sand and dirt should be removed mechanically (shaking over a sieve) and by washing with water.

2. Dry the feedstock. The feedstock should be as dry as possible, otherwise the pressing will release moisture with the oil, making it cloudy and harder to process.

3. Remove any shells or peels. This is normally done mechanically in a sieve or using suction (which works like a big vacuum cleaner and removes the lighter shells from the heavier seeds).

4. Grind the feedstock to a pulp using a mill or grinding stone. Many oil presses integrate grinding and so can receive the feedstock directly from the previous step. If separate grinding is needed, feed the pulp into the oil press, either manually or by conveyor, depending on the amount of pulp to be processed.

5. Separate the extracted oil from the pulp. This is done mechanically; most oil presses have different outlets for the extracted oil and the used pulp. Filter the oil through a sieve or paper filter to clarify it.

Refining Cooking Oil

6. Treat the oil with an alkali solution to neutralize the free fatty acids and phosphatides. Centrifuge the oil to remove any particles, phosphatides, proteins, and other contaminants.

7. Wash the oil with water to remove any residual soap. Soap in the oil is caused by saponification of small amounts of triglycerides in the oil.

8. Bleach the oil to remove substances with color, such as carotenoids and chlorophyll. The process uses adsorbents such as acid-activated clays, which are a type of clay that will absorb ions when initially treated with acid. The clay is placed in a filter through which the oil passes. This removes the colored substances from the plants, leaving the oil with its natural color only.

9. Remove volatile components. Most oils contain various smelly substances which will evaporate when heated. This is normally done by deodorization, which injects steam under a high vacuum and temperature. If this is not done, the oil will smell raw and crude.

10. Filter and store the oil until it is time to be used.

Tags: done mechanically, food fuel, normally done, refining aims, This normally, This normally done

Reheat A Smoked Turkey Leg

Reheat a Smoked Turkey Leg

Anyone who's ever served a holiday dinner knows that one of the best parts of hosting the feast is the leftovers. Smoked turkey once was a country pleasure. But today, thanks to sleek, family-sized smokers this succulent dish is served at suburban and urban celebrations as well. It can even be ordered from the most upscale purveyors of meats and poultry. Even the leg, which is not as versatile as the turkey breast, can make great leftovers provided you know how a few "down-home" tricks. Add this to my Recipe Box.

Instructions

1. Consider the lowly turkey leg. This is the part of the bird that, when roasted traditionally, is often the orphan of the feast. Its tendons cook hard and it usually ends up being given to an older child who loves to be able to pick it up and munch away, pretending that he's on a "reality" show. Smoking the bird, however, is a slow-cooking process that breaks down the substances that make those sword-like tendons stiffen. The end result is tender and sweet rather than tough and dry. A smoked turkey, like a roasted bird should be cooked to an internal temperature of 165 degrees. Stuffing should always be prepared separately.

2. Treat leftovers right from the beginning. Leftover turkey should be refrigerated as soon as possible---no later than two hours after it comes out of the oven---and be kept at a temperature below 40 degrees Fahrenheit. If possible remove the meat from the bone because it tends to soak up moisture from the meat if left intact. Store the leftover turkey in sealed plastic bags to preserve their moisture content. Legs, with their higher bone-to flesh ratio, benefit especially from this storage technique.

3. Separate the legs from white meat when reheating smoked turkey. Place in a pan covered with foil and reheat in a 325 to 350 degree oven until the meat reaches a temperature of around 155 degrees. It is not necessary to re-cook the turkey, just heat it to serving temperature. Some cooks add a bit of turkey or chicken broth to the pan to minimize evaporation. Whole turkey legs should probably not be reheated in a microwave. The bone (much like a ceramic coffee mug) can become super-hot, drying out the turkey rather than just heating it.

4. Reheat turkey leg meat that has been removed from the bone by slicing and placing in an oven-proof dish with a little broth, covering it with foil and heating in a 300 to 325 degree oven just until it's hot enough to use. Heat the leg in the microwave on a low setting for a minute or two, depending on the quantity. Spread it out in a microwave-proof dish, add some broth and cover with plastic film or a lid. Again; the nature of smoked meat does not react well to high heat; because of its high moisture content, it absorbs heat fast and dries out if only slightly overheated.

5. Put refrigerated turkey leg meat directly into casseroles and pastas, adding the meat to the dish just before it goes in the oven or into the sauce as it heats. Once the meat has been cut into bite-sized pieces, there is no need to heat it separately. It need only be heated to serving temperature.

Tags: degree oven, from bone, moisture content, rather than, Reheat Smoked, Reheat Smoked Turkey

What Are The Culinary Awards

Ambitious chefs and restaurants need to earn culinary awards from the most prestigious international awarding bodies to stand out as fine establishments. Since 1900, the Michelin guide has led the world in food and restaurant inspection. To be honored with Michelin stars has become the benchmark by which a restaurant's excellence is measured. Other respected and popular international awards include the Zagat guide awards, the James Beard Foundation awards and the S. Pellegrino World's 50 Best Restaurants Awards. Add this to my Recipe Box.

Michelin Stars

Michelin stars are the top international awards. If the restaurant you are eating in is a three-star Michelin restaurant, you will undoubtedly be enjoying your meal very much. Three stars are awarded to only the best restaurants, officially classified in the Michelin guide as "exceptional cuisine, worth a special journey." Two stars and your restaurant is described as "excellent cuisine, worth a detour." One star simply says "very good cuisine in its category."

Bib Gourmond

The Bib Gourmond is awarded to acknowledge the 95 percent of restaurants that don't have Michelin stars. It is an honorable commendation given by the Michelin inspectors to their favourite restaurants around the world that provide superior-quality dining experiences for moderate prices. Consulting the Bib Gourmond restaurants list in the Michelin guide is a reliable guarantee that you will find a high-quality restaurant in which you won't have to spend more than $60 per head.

Zagat Awards

The Zagat guide is an international guide to the some of the finest restaurants in America and the world. It also recognizes "average" restaurants, and all those in between, and commemorates them with an awards list. The list is compiled every year and includes categories like top food, top newcomer, best buys, most popular, winners by cuisine, top decor and top service. The last awards ceremony was held in London, "one of the best places to eat in the world," according to Tim Zagat.

The James Beard Foundation Awards

Time magazine describes the James Beard Foundation awards as "the Oscars of the food world." Like the Oscars, the awards showcase winners in all the most important categories -- for outstanding achievement in the pursuit of perfection in one's craft, outstanding restaurateur, outstanding chef, outstanding restaurant and more. What is special about these acknowledgements is they also include awards for other industry professionals, broadcast media, food authors and critics. These awards are a mark of excellence on any establishment.

The AA Hospitality Awards

The AA Hospitality Awards are attended by the some of the top food and beverage industry professionals from around the world. These awards are numerous in category, spanning the diversity of the business from excellence in the kitchen to excellence in the boardroom. An award given is dependent on significant improvements made in the business within the previous 12 to 18 months. AA also runs a prestigious rosette award system for chefs, where winning two is a sign of excellence.

S. Pellegrino World's 50 Best Restaurants Awards

Every year, an academy of influential leaders in the restaurant industry, from kitchen to newspaper to boardroom, deliberate on what restaurants will be considered the top 50 in the world. About 800 top industry professionals divide the world into 26 regions and appoint 31 members to each, forming councils through which they vote for their favorite establishments. The current best restaurant in the world is Noma in Copenhagen, Denmark.

Tags: Beard Foundation, industry professionals, James Beard, James Beard Foundation, Michelin guide, around world, Beard Foundation awards

What Not Buy With Food Stamps

You can purchase nutrition with food stamps.

The federal government and the United States Department of Agriculture renamed the program known for years as food stamps. This program is SNAP, an acronym for the Supplemental Nutrition Assistance Program; the Food and Nutrition Act of 2008 redefined the program. States have adopted new names for the program as well, with some using SNAP and others choosing names easier to relate to food assistance. SNAP benefits arrive on a debit card for use at the grocery store. Requirements to qualify for SNAP and use SNAP benefits have changed as well.

Qualifying

Supplemental Nutrition Assistance Program qualifications are similar to other federal assistance programs such as Supplemental Security Income. You may have a house, car, burial plots, home furnishings, along with life insurance and burial insurance of $1,500. You may also have $2,000 in assets or resources, or $3,000 if someone over age 60 lives in your household. Able-bodied applicants must meet work criteria. All household members must have Social Security numbers or apply for a number. Gross income must be 130 percent or less of the federal poverty guidelines, and net income must be 100 percent or less of the federal poverty guidelines.

Purchases

You may purchase qualifying food products with your electronic card from your state food assistance program. You may also purchase seeds to plant for food or plants that produce food to eat. Soft drinks, cookies, candy and ice cream are eligible as food items. The Food and Nutrition Act of 2008 that regulates eligible SNAP purchases defines food as any food product or food for home consumption.

Disallowed Purchases

You cannot pay for foods that will be eaten in the store or hot foods such as those available in the deli or under food warmers with your food assistance card. You cannot purchase vitamins and medicines with your electronic benefits transfer card for SNAP benefits. The SNAP program does not allow pet food purchases. Paper products do not qualify for SNAP benefits; nor do purchases you might find at the drug store such as soap and household supplies. Grooming items and cosmetics are not approved purchases. You cannot pay for alcoholic beverages and tobacco products with your state benefits card.

Other Disallowed Items

The USDA. does not allow the purchasing of live animals with your SNAP EBT card. Energy drinks that have some nutritional value may qualify, but energy drinks that are supplements do not. Power bars and similar products that have supplement facts labels instead of nutrition labels do not qualify. You cannot buy ornamental gourds and items not for food with the card, but pumpkins as an edible are a valid purchase. You may purchase gift baskets if the nonedibles account for no more than 50 percent of the purchase price. The same rule applies to special-occasion cakes: the edible portion must account for at least 50 percent of the value.

Tags: with your, SNAP benefits, food assistance, Assistance Program, does allow, drinks that, federal poverty

What Kind Of Jobs Get When I Major In Nutrition

Nutrition majors acquire statistical skills, analytical skills and knowledge of nutrition theory.

Nutrition programs at universities are designed to provide students with knowledge of basic science, how our eating affects our well-being, the optimal intake of food groups and nutrients and how food relates to other fields, such as public policy or psychology. Students will partake in courses such as community nutrition, anatomy and physiology. Graduates who hold nutrition science degrees are prepared to work in a variety of settings, from hospitals or physicians' offices to food companies.

Registered Dietitian

The job of a registered dietitian is to translate nutritional science into meaningful information that others can use to make decisions in their eating. Dietitians must have an interest in science and food, and must possess exceptional communication skills and the ability to explain complicated nutritional information in an easily understandable manner. Dietitians work with the general public to help them make informed choices in regards to food, but they also work with patients who have special dietary needs. For example, dietitians help patients with food allergies, eating disorders or diabetes, and they collaborate with the patients' doctors and nurses to formulate an eating plan. To become a registered dietitian, students must pass a national exam from the Commission on Dietetic Registration.

Nutritionist

Unlike dietitians, nutritionists do not need to be registered, and they have varying levels of education. Some have bachelor's degrees in nutrition, while others may have a Ph.D. in the subject. Nutritionists typically focus on proper dietary care, and how eating healthy can prevent and treat illnesses. Nutritionists usually work in clinical or community settings. Clinical nutritionists work in hospitals, prisons or nursing homes to develop and implement healthy meal plans. Community nutritionists work with clinics, HMOs and agencies to promote healthy eating within the community.

Public Health Nutritionists

Public health nutritionists work specifically in the community setting. Employees in this position work with schools, welfare or social agencies and members of the Special Supplemental Nutrition Program for Women, Infants and Children Program, or WIC. This program provides food and nutrition education to low-income women and children. Public health nutritionists must be able to design and implement healthy eating programs within the community. Employees with this job title must be highly knowledgeable about basic nutritional practices, must be able to identify the nutritional issues a community faces and must have exceptional communication skills to promote healthy eating programs.

Food Service Managers

While working in food service management, employees typically work in restaurants, hotels, school or company cafeterias or camps. These employees focus on planning the menus, budgeting and purchasing the food and preparing the food. Food service managers must be skilled at handling the issues that arise when dealing with large-scale operations. Although many food service managers hold less than a four-year degree, many establishments are now looking for employees who can speak knowledgeably on the nutritional aspects of foods.

Tags: work with, healthy eating, nutritionists work, communication skills, eating programs, exceptional communication, exceptional communication skills

Market A Candy Business

Use your store windows to advertise your business.

If you are new to the candy business, it may seem challenging to get the word out about your products or store. According to online business resource Career Amplified, in 2008, candy (including gum and chocolate) generated $28 billion in retail sales. That year over $2 billion was spent on Halloween candy alone. In order to be successful in the candy industry, it's important to employ marketing strategies that will attract new customers and grow your business.

Instructions

1. Create memorable business cards that customers won't be tempted to throw away. For example, a colorful magnet business card in the shape of a piece of candy can be used on a refrigerator or other appliance, and may continually remind customers of your business when they see it. Print your candy business' name, address, telephone number, email and website on your business card, and pass them out in your store, during food events or at community meet-and-greets.

2. Design an interactive Web page for your candy business. If you do not know design a website, hire a professional Web designer. Depending on the type of candy business you are promoting, you may want to utilize bright candy colors like green, blue and red, spinning lollipop graphics and interactive games that can reward winners with coupons and other deals they can print and use in your store.

3. Register to take part in local food events, festivals, tastings and parades. Food events and local festivals bring a community together, and can be an opportunity for you to get the word out and engage with the public as the face of your candy business. For example, if you are taking part in a food fair, set up a vending booth. Offer free samples of some of your best candies, and hand out coupons or special deals to passersby. Keep a stack of business cards on your booth counter and encourage those who stop by to visit your store for special sales and events you may be planning to hold.

4. Utilize your front windows as marketing space if you are running your business out of a storefront. Hire a professional artist to paint colorful, relevant images on your front windows that clearly include your store's website address. If you are holding special deals, ask your artist to incorporate this information into his window paintings. If you're running your business out of your home, use your candy wrappers as a marketing tool. Order special candy wrappers with your business' Web address printed on them, along with fun informational tidbits about your company, such as when it was started, or what sets it apart from the competition. Printing special deals on the wrappers to be used on later purchases may also prompt further business.

5. Promote your business through special events that may be tied to a certain holiday. For example, hold a Halloween party in your candy store and encourage children and adults to come dressed in costume. Hold a costume contest with candy prizes for winners, play Halloween-themed music that customers can dance to and serve free "blood," or red punch. The longer customers are invited to stay in your store, the more likely they may be to purchase your products.

6. Use social media as a way to get the word out about your business. Start a Facebook page and post daily or weekly deals on your Facebook wall. When people comment on your wall, always comment back to show that you engage with the public. Create incentives for people to "Like" your Facebook page, such as offering a free package of candy to each person who "Likes" your business. Start a Twitter account and "tweet" about new candies you are offering, special events you are holding and any daily deals. Encourage Twitter followers to "retweet" certain tweets by offering online coupons.

Tags: your business, your store, your candy, about your, candy business, special deals

Senior Project Topics About Art

Sculpture is an interesting topic to research.

Art is an infinite subject, and it can be explored from either a contemporary or historical perspective. Art has various branches, such as sculpture, paintings, drawing or a combination of all mediums. Thousands of topics can be researched, from the works of an individual artist to the collective works of a time period.

Formatting a Project

Proper formatting can mean the difference between success and failure. Remember, you are not just writing a report, but rather creating a project. This includes both a research paper and a presentation. You must also make your project visually exciting. Since you are now a senior, a simple written report alone will not be interesting. Adding pictures of the art you are writing about will add interest. If this is a display project, place the picture on the back boards of the display.

Broad Topic Project Idea

A broad topic does not focus on any individual, but rather a whole art movement. A variety of broad topics are available to choose from. Art during various time periods in history is a good topic to do a project on. For example, you can write about ancient Greek or Roman Statues. Another good topic is the Impressionist period of the 1800s.

Narrow Topic Project Idea

Consider narrowing your topic to an individual artist's biography. Choose an artist and explore his life in detail. For example, the Bob Ross Corporation states that Ross was in the Air Force when he was 18 and became a traveling instructor after he left the Air Force. You could also explore how an artist was influenced by other artists. For example, Salvador Dali was influenced by VerMeer and Velazquez.

Contemporary Community Project Idea

Contemporary projects in your local community can be written about as well. Many artists belong to community artist associations. Find out what the artists are doing and if they plan any art shows. If a show is already under way, take along a camera and photograph the works. This is done with the artist's permission, of course. Write about the artists and what inspires them to create their works.

Senior Level Concerns

You are a senior now and must clearly demonstrate you have researched the topic thoroughly by writing a bibliography. Cite your sources in the report with phrases such as "according to." Be sure to include the background or credentials of the authority you're citing to let your readers know it's a reputable source. If you do not cite your sources, you are plagiarizing, and this is a serious offense. Your English teacher or tutor can develop the finer points of citations with you.

Tags: Project Idea, good topic, individual artist, Topic Project, Topic Project Idea, your sources

Roast A Turkey In A Paper Bag

Mom always overcooked the holiday bird, so it tasted like a burnt offering to the gods? Then try this recipe, which is best for smaller turkeys or chicken. Serves six to eight people. Add this to my Recipe Box.

Instructions

1. Preheat the oven to 325 degrees F.

2. Rinse the turkey with cold water. Pat dry with paper towels.

3. Salt and pepper the neck and main cavity of the turkey. Fill each with your choice of stuffing, packing loosely.

4. Seal the cavity with skewers and tuck the turkey wings under the bird's body.

5. Soften butter and rub over the turkey.

6. Salt and pepper the turkey sparingly.

7. Spray the brown bag with water and pour out any excess.

8. Place the turkey inside the bag, legs first. Roll up the opening so the bag is sealed.

9. Place carrots, celery, onions, garlic and bay leaves in the bottom of the roasting pan.

10. Put the giblets in the pan and add chicken stock until it reaches a depth of 1/2 inch.

11. Place the bag, with the turkey inside, on the vegetables so that the turkey's breast is facing up.

12. Roast for 2 1/2 hours.

13. Check the temperature of the turkey by carefully rolling back the bag and inserting a meat thermometer into the thickest part of the thigh. When the temperature of the turkey is 155 degrees F, tear the paper bag open and increase the oven temperature to 425 degrees F.

14. Roast turkey 30 minutes, basting every 10 minutes, until the temperature registers 170 degrees F and the skin is golden brown.

15. Place the turkey on a serving dish, and tent with aluminum foil. Let rest 20 minutes. Throw away paper bag.

16. Pour the roasting juices that are left in the roasting pan through a sieve and into a small saucepan. Using the back of a wooden spoon, press against any solids stuck in the sieve to extract as much liquid as possible.

17.Heat juices over medium heat and cook until the liquid thickens enough to coat the back of a spoon.

18. Carve turkey and serve with thickened roasting juices.

Tags: Place turkey, roasting juices, Salt pepper, temperature turkey, turkey inside

Raw Vs Commercial Dog Food Diets

Feeding your dog a homemade diet may ultimately be healthier, but more expensive and time consuming.

Of course you want the best for your four-legged friend. Unfortunately, deciding what food is best may not be the easiest task. There are countless commercially prepared dog food brands available that profess to have your dog's health in mind. There is also the option to feed your dog a homemade diet of "raw" foods. Pros and cons exist in both diets, and you should consider them carefully before deciding which type to feed your dog.

Expense

You might feel sticker shock when you glance at the price tag on a 40-lb. bag of dog food. This is especially true if you purchase a higher quality brand with real meat protein and an appropriate balance of carbohydrates and other nutrients. If you think you can save money by switching your dog to a natural, homemade diet, you might want to look more closely. Feeding your dog a raw diet require you to purchase extra meat, as well as sources of carbohydrates (such as rice or potatoes) and fruits and vegetables for vitamins and minerals. This extra food can really add up.

Convenience

Commercially prepared dog food is undoubtedly more convenient than a homemade diet. Open the bag, scoop and serve. A homemade diet takes extra time to prepare because you chop, grind, mix and store the ingredients. It can also take more time to shop for the ingredients you will need for a raw diet, as opposed to choosing a single bag off the shelf.

Nutrition

One of the most obvious advantages of a raw, homemade diet is that it allows you to control everything your dog consumes. Though commercially prepared dog foods are often adequate, they sometimes include extra fats or grains, or contain a less-pure source of protein such as animal "parts" rather than animal meat. You can fix this problem with a homemade diet, but you should always talk to your vet about maintaining a proper balance. Your dog will need protein, carbohydrates, vitamins and minerals to stay healthy and your vet can help you determine what foods (and how much of each) to include in your dog's diet.

Safety

There are safety concerns to consider with both commercially prepared dog foods and homemade diets. First, it is impossible to know the conditions in which your dog's commercial food was made and packaged. Dog food recalls have illustrated that even dry dog food can contain harmful bacteria. This is a concern with homemade food as well. Prepare food in a clean kitchen to prevent contamination and wash your dog's dish after each meal. Meat should be kept in a freezer and served within 24 hours after thawing to reduce the risk of salmonella. Avoid using foods, such as grapes or avocados, that are known to harm dogs.

Variety

A homemade diet offers your dog a much wider variety of foods than commercially prepared dog food. This helps you feed it a more balanced diet and prevents your dog from becoming bored by its daily meals. Would you, after all, enjoy eating the same meal for breakfast and dinner every day? On top of it all, homemade food may also taste better to your furry friend than dry kibble, which will make meal times much more exciting. Homemade food pleases even the pickiest eater.

Tags: homemade diet, commercially prepared, prepared food, commercially prepared foods, feed your

What Is A Good Wine To Go With Turkey

On Thanksgiving night, the family is packed close around the table; the mingling scents of the meal fill the air. As you are about to dig in, the thought crosses your mind, "Does merlot go with turkey?" Common practices in wine paring can be confusing and with the large number of favorable sides that tend to presented with turkey, picking the right wine is even harder. Add this to my Recipe Box.

Whites

Traditionally speaking, white wines are recommended for consumption with most poultry. The goal of wine paring is for tastes to complimentary. Consider some of the aspects to consider in our pairings. Turkey, while potentially served in a variety of ways, is commonly considered a heavier, spiced food with plenty of herbs for flavor.

White wines are known for their over all lighter taste and refreshing style.

Chardonnay is a popular white wine that has enormous utility. Known for its "malleability," Chardonnay's flavor is different from vineyard to vineyard, believed to take its flavors from the native soil. Common aromas reported include buttery, smoky, and fruity. Smokier Chardonnays tend to go with a fully dressed turkey, the strong flavors of the herbs and spices enhanced by the wine's earthy tones. Strong oaken tones of many French Chardonnays mutes stronger fruit flavors and manages well with other strong flavors.

Riesling also makes an excellent turkey wine. With its balanced sweetness and acidity, Riesling makes for a very compatible wine, suitable for multiple preparations. Common aromas reported include flowers, tropical fruit, and mineral stone. The medium sweetness Spätlese Riesling is common American favorite, but the drier Kabinnet variety will suit the bird better.

Reds

Against common tradition, many aficionados have bidden the public to pay no mind to the "rules" of wine paring. While once the rule was "white wine with white-meat, red wine with red meat," there are now a number of red wines that are well paired with turkey.

A traditional first harvest wine of the Old World, Beaujolais Nouveau, is ready each year just in time for Thanksgiving. Hailed for its fruity simplicity and ease to drink, Beaujolais wines pair well with a variety of flavors and is enjoyed by even inexperienced wine drinkers. Beaujolais Crus is a more complex, quality-crafted wine and can substitute for the Nouveau for the more experienced.

Pinot Noir is a rich and often complex wine. According to winepros.org, Pinot Noir is one of the most difficult varieties with which to deal. Those that stick to it however produce a memorable wine indeed. Classically noted for it's cinnamon and sassafras aromas and earthy bouquets, lighter seasoned turkey goes best with this red, as best to not mask the complexities in the wine.

Tags: wine paring, aromas reported, aromas reported include, Common aromas, Common aromas reported, Pinot Noir

Start A Home Herb Business

Selling herbs can be a fun and rewarding business.

A home-based herb business can be a great way to earn extra money or create a full-time enterprise. If you have an area in which to grow herbs and some horticulture know-how, you have the ability to become a professional herb grower. Like any enterprise, though, you need to know some basics about run the business, market it, and turn it into an ongoing success.

Instructions

1. Educate yourself. Even if you have grown herbs for your own kitchen, growing them in large quantities is another matter. Read up on various techniques for growing herbs successfully. Consider taking a class through the extension department at your local university, where master gardeners can teach you the finer points of growing herbs for yourself and customers.

2. Identify your customer base. Will you sell primarily to restaurants, or to individuals who want fresh herbs for their kitchen? If you have adequate land, selling for restaurant use is probably the best way to earn money. But you can also do well selling to individuals if you market yourself effectively and sell enough quantity to make it worth the effort. If you don’t have the land, but want to sell to restaurants, consider renting a plot. Rental plots are often available in large cities and smaller communities. Just make sure you are allowed to sell what you grow there.

3. Design creative packaging. If you're selling fresh herbs, consider having a label design made that you can attach to cellophane bags. Include your company name, address, phone number, email address and website address, if applicable. If you sell dried herbs, find a supplier of tins or jars and design creative labels for those.

4. Find your market. If you want to sell directly to customers, sign up for a booth at a local farmers markets or food show. Create a website to market your product. A website is also a good place to provide recipes and cooking tips.

Consider offering weekly delivery of herbs within a specific area. You might also want to offer coupons or frequent buyer discounts. If you market to restaurants, bring free samples of your herbs and let the chefs there cook with them a few times. This can help cooks gauge the quality of your herbs. Offer to deliver the herbs to the restaurant as needed.

5. Consider expanding your market. You can use dried herbs for bath products. Or you can combine the dried herbs in a single package for use on meats and produce.

Tags: dried herbs, fresh herbs, growing herbs, want sell, your herbs, your market

Homemade Vegetable Rennet

Stinging nettles are substituted for spinach in many recipes.

Vegetable rennet is a natural enzyme that coagulates milk and separates the curds and whey when you are making cheese. Commercial vegetable rennet is often extracted from a mold called mucor miehei. Vegetable rennet is used by vegetarian cheese makers to avoid adding rennet made from animal parts. The main ingredient for homemade vegetable rennet may be growing in your backyard or a forest nearby. You can make a variety of fresh and aged cheeses using homemade vegetable rennet. Add this to my Recipe Box.

Instructions

1. Put on rubber gloves before loading the stinging nettles into the colander. Rinse the nettles in cold water. Break off and discard any roots that are still attached.

2. Load the stinging nettles into a food processor and pulse the machine until they have been reduced to a green paste. You may need to load a few handfuls of the nettles at a time depending on the size of the food processor you are using.

3. Scoop all the vegetable matter out of the food processor into the stockpot with a spatula. Add just enough cold water to the stockpot to cover the chopped nettles. Place it on the stove over medium-high heat.

4. Cover the stockpot and reduce the heat to the medium-low setting once the water reaches a full boil. Slowly stir in Kosher salt with a wooden spoon until you are unable to get any salt to dissolve. Boil the nettle mash in the covered stockpot for 20 minutes.

5. Line the colander with a doubled-over piece of cheesecloth and lower it into a large bowl. Pour the contents of the stockpot into the colander and allow it to drain and cool for five minutes. Fold the sides of the cheesecloth over the pile of cooled nettles and press out all the remaining liquid.

6. Lift up the colander and discard the fully pressed stinging nettles. Use approximately half a cup of the homemade vegetable rennet for every gallon of milk you want to coagulate. Store leftover rennet in an air-tight glass or plastic container in the refrigerator for up to a week.

Tags: food processor, homemade vegetable, cold water, homemade vegetable rennet, into colander

Cooking School Vacations In France

French dishes like cassoulet and bouillabaisse might sound intimidating, but the best place to learn and get comfortable with classic cooking is on a cooking school vacation in France. French cookery is all about technique and using fresh, quality ingredients. It is a form of cooking that anyone can master with some practice and guidance. Cooking school vacations in France provide the perfect opportunity to learn the backbone of French cuisine and the culture that inspires it.

Benefits

French cooking provides the basics for all other cooking. The cooking school vacations in France are designed to teach participants translate French cooking into their everyday meals using classical techniques. Many of the schools offer advice on the various cuts of meats to buy, what to look for in deciding if fruits and vegetables are fresh and the kinds of fish to use in a bouillabaisse.

Cooking school vacations in France also offer an opportunity to learn about the varieties of French wine and pair wine with a particular dish. The schools take the mystique out of French cuisine and make it more user friendly for the home cook.

Types

Cooking school vacations in France are available to meet any schedule. If you only have a weekend to spare in France, there are schools that offer one-hour sessions or short classes that cover everything from cooking to baking. You could also take a few courses during your vacation in France at the famous Le Cordon Bleu culinary school.

Most cooking school vacations range from one week to 10 days and include overnight accommodations. Others are mini cooking school vacations that offer a two to three day course in French cooking.

Class Presentation

Throughout the regions of France, chefs hold cooking school classes for vacationers in their own unique style. Some choose to utilize kitchens in chateaus where participants dine and stay in the same location. Under chef supervision, class participants make their meals for the day.

Other cooking school vacations combine chef demonstrations with actual hands-on cooking. Class venues are diverse, with a historic farmhouse, an old candy factory, an outdoor kitchen, or an elegant villa among the settings.

Several of the cooking school vacations in France are structured so that participants go out to shop for a dish's ingredients at a local purveyor and then return to cook the meal. All cooking school vacations incorporate French culture into their presentations by taking trips to local vineyards, artisan cheese makers and area farms.

Which Region to Select

Cooking school vacation options are available in all regions France. Since each region has its own distinct cuisine, you should select a school based on the style of cuisine you want to learn.

Paris and the central region have the most diverse style of cuisine because it is the hub of the country. In Champagne, game and ham are more commonly used, while Alsace is influenced by German cuisine.

Schools on the coastline of France focus on dishes made with fish, while those in the northern areas are geared toward stews. Lessons at cooking schools in Burgundy include an array of meats, fish and poultry, as well as specialty cheeses, oils, Dijon mustard and currants.

In the Rhone Valley region, cooking school vacations feature cuisine rich in fruits, vegetables, fish, poultry, sausages and specialty cheeses. Those located in the Oleron-Marennes area use mainly oysters, mussels, cattle, poultry, cream, mushrooms and goat cheese.

French cooking that focuses on pates, confits and foie gras is found in cooking school vacations in the southwest of France, which includes Bordeaux. Lighter fare is cooked in the Provence region where citrus fruits, olives, vegetables and herbs grow and are paired with beef, lamb and sausages.

Skill Level Requirements

Most cooking school vacations in France accept all skill levels, from beginner home cook to professional chef. Class sizes are usually small to allow for individual attention and hands-on cooking at your own pace.

Some level of understanding the English or French language is needed since most of the classes are taught in English.

Tags: school vacations, cooking school vacations, school vacations France, cooking school, cooking school, French cooking, vacations France

Shopping List For Eating Healthy On A Budget

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Cool Restaurants In Dallas Tx

One-of-a-kind food items can be found in some of Dallas, Texas' coolest restaurants.

With interiors ranging from French country to modern and cuisines that range from American to Mediterranean, there is no shortage of restaurants in Dallas with one-of-a-kind interiors and menu items you may not have seen before. Appetizers that are served on wood scraps, crackers that are larger than most plates and tomato lollipops are just a few examples of what awaits you and your guests at some of Dallas' coolest restaurants. Add this to my Recipe Box.

Rise n1

Located in Inwood Village in Dallas, Texas, the Rise n1 is unique because every item in the restaurant is for sale. From napkins, to light fixtures, to the tables, for the right price, you can own it. Specializing in souffles, Rise n1 offers savory souffles, which are made with items like ham and Gruyere, creamed spinach, goat cheese, smoked salmon, blue cheese and truffle-infused wild mushroom. Sweet souffles are also available with ingredients like chocolate, Grand Marnier, raspberry, bread pudding, and apricot. With a variety of French cuisine items on their menu, Rise n1 has a unique concept in a casual setting.

Tillman's Roadhouse

If you seek a restaurant with an interior design unlike any other restaurant, visit Tillman's Roadhouse. With dark, earthy colors as a backdrop, the interior is infused with pops of color like an extra-long turquoise, suede sofa and bright orange acrylic art attached to a wall made of disks that are cut from tree bark. A mixture of rustic, eclectic, modern and traditional decor, Tillman's Roadhouse serves unusual dishes such as truffle popcorn and warm peanuts, venison frito pie, goat cheese tater tots and a dessert that consists of a stack of peanut butter cookies, chocolate chip cookies and ice cream that is covered in a mound of chocolate, known as the peanut butter and chocolate chip cookie tower. Appetizers are served atop a scrap piece of wood.

Cowboy Chow

Located on Commerce Street in Dallas, the Cowboy Chow restaurant features a number of beef dishes that are braised in beer, tequila, jalapeno juice, red wine, bourbon and a variety of other non-alcoholic liquids. Order the Navajo bread and you will receive what looks like a giant cracker that is larger than most people's head. The Navajo bread is presented standing in the upright position atop a stained scrap piece of wood. With a rustic decor, cowboy boots are used in a variety of ways to accent the decor. For an appetizer that you are not likely to see at any other restaurant, order the fried green tomato lollipops.

Local

Located in the artsy area of Deep Ellum on Elm Street in Dallas in the former Boyd Motel, the Local is a standout because of its modern furniture and art pieces. The original hotel entrance remains, which is a unique architectural detail. Each guest is welcomed with a small bowl of warm spiced nuts and a petite soup amuse. The owner, Tracy Miller, is also the chef. With a modern decor, Local has a warm and inviting ambience.

Tags: Tillman Roadhouse, chocolate chip, coolest restaurants, Cowboy Chow, Dallas Texas, goat cheese, larger than

Grill A Perfect Burger

Grill a Perfect Burger

Burgers are the quintessential menu item for the backyard grill. Getting great results every time is easy if you follow a few common-sense steps. Add this to my Recipe Box.

Instructions

1. Start with fresh ground chuck. Chuck is the most flavorful type of ground beef, and comes from a single cut of beef. Plain "ground beef" can include meat from all over the animal.

2. Make sure the chuck has a fat content of at least 15 to 22 percent to ensure juiciness. If you prefer your burgers well done, ask your butcher for a higher fat content. This will allow you to cook them more without drying them out.

3. Chill the beef well before forming patties. Wash your hands well, then form the patties.

4. Make each patty by forming about half a pound of ground chuck into a tight ball about the size of a baseball. Firmly press ball into a flat cake, first between your hands, then onto a clean cutting board.

5. Use a spatula or other straight-edged tool to "pull in" the sides of the patty so that they remain together and tight.

6. Form patties about 1/2- to 3/4-inch thick. Make the diameter about 1/2 inch larger than the bun to allow for shrinkage.

7. Build a hot fire in the grill. Lightly oil the bars with vegetable oil - pour oil onto a paper towel, then hold the towel with tongs to wipe the oil onto the grill bars.

8. Season the burgers on both sides with salt and pepper. Kosher salt and freshly ground black pepper give the best flavor.

9. Place the burgers on the grill over direct heat. Cook about 3 to 4 minutes per side, turning once. Do not press down on the burgers with the spatula during cooking - this only squeezes out the juices, encourages flame-ups and dries out the burger.

10. Check doneness by peeking inside a patty with a spatula, or use an instant-read food thermometer inserted into the center of the patty. (See Tips for recommended temperature.)

11. Serve on fresh buns with any toppings you prefer: cheese, tomatoes, lettuce, onion, pickles and condiments such as ketchup, mayonnaise or mustard.

Tags: Grill Perfect, Grill Perfect Burger, ground beef, ground chuck, Perfect Burger

About The Oxheart Tomato Plant

Tomato plants can be grown in pots.

Oxheart tomatoes are an especially large breed of tomato that is popular with many cooks and gardeners for their size and shape. Their name comes from the heart shape of the mature tomato fruit. This type of tomato grows best in full sun, and produces sweet, fragrant tomatoes that range in color from orange to red. Does this Spark an idea?

Geography

Oxheart tomatoes are a prized plant in Virginia and surrounding areas, and they grow well in a climate similar to that of Virginia. This type of tomato grows prominently in the Eastern and Midwestern portions of the United States in temperate areas that receive a great deal of rain. Oxheart tomatoes need rich soil in which to grow, and temperate farmland is often able to support this type of plant.

Identification

Oxheart tomatoes have a characteristic heart shape, from which their name comes. They are a sweet type of fruit and can be grown in a variety of colors and sizes. Most oxheart tomatoes are large, ranging in size to as much as a pound or slightly more. This makes them especially popular, since they are easily grown and produce a great deal of large tomatoes.

Benefits

Oxheart tomatoes can be used in cooking, salads and other culinary dishes. Their large size and sweet flavor and aroma makes them good for salads and as a side dish. Additionally, oxheart tomatoes can be grown in outdoor gardens, indoor and outdoor planters and hanging planters as well, which makes them an ideal tomato plant for gardeners with many different amounts of space. Indoor growing can be perpetuated for a longer period, producing more fruit.

Care

Although oxheart tomatoes are easy to grow, they do have specific requirements for the best production of fruit. Full sunlight throughout the day is important, as this plant requires a great deal of nutrients. A soil that drains quickly and regular applications of a balanced fertilizer are also required for growing oxheart tomatoes to their fullest potential. Regular watering is essential for this plant, as it helps the plant take in nutrients more easily.

Considerations

Oxheart tomatoes do need occasional pruning if suckers develop. Suckers are small shoots that could become a second plant, but which can also drain the parent plant's resources and kill it before it bears fruit. It takes about 80 days from planting to the production of fruit, and pruning suckers when they appear helps keep the plant healthy. Additionally, this type of plant needs to be supported with tomato stakes, as it will fall over otherwise.

Tags: great deal, makes them, heart shape, name comes, Oxheart tomatoes, Oxheart tomatoes, Oxheart tomatoes need

Live Frugally In Glendale Arizona

City Hall during "Glendale Glitters"

There are a wide variety of resources available to the resident intent on learning live frugally in Glendale, AZ. Considered a suburb of Phoenix, Glendale is an attractive area that capitalizes on its smaller-city appeal and the large number of antique shows and shops it has managed to attract. With a median income of about $45,015, this is an attractive city where thrifty living is highly encouraged.

Instructions

For Homeowners

1. Sign up for one or more free landscape classes geared toward homeowners who want to save water and money. These classes are held at the Glendale Main Library at 5959 W. Brown St. They provide tips, tricks and gardening techniques, teaching you to reduce the money you spend on watering your garden by changing your landscaping.

2. Take advantage of the various landscape rebates for which you may qualify simply by changing your landscaping. The rebates are capped at $750, and when added to the money you save by reducing the water you use when gardening, this really adds up. Information about these rebates is available by calling the Glendale Water Conservation effort at (623) 930-3760.

3. Become a Glendale Star Volunteer. You may join the local library or a community volunteer program, or give some clerical support to an office in need. In return, you are eligible to receive discounts on Disneyland and Water World admissions, save money with certain Glendale merchants, purchase reduced-price movie tickets, and even qualify for cost reductions on travel packages.

4. Spend the day at the Glendale Adult Center, located at 5970 W. Brown St. It's open from 8 a.m. to 8 p.m. Monday through Friday and from 9 a.m. to 1 p.m. and then again from 7 p.m. to 9:30 p,.m. on Saturday. Adults of all ages participate in recreational activities: Glendale residents can play pool, eat lunch, read or spend time online. You may become a member by paying $8. This small amount saves you the need to pay for your own Internet access, air conditioning and electricity. Get more information by calling (602 762-0499.

5. Leave the car at home and learn to take public transportation. Light rail and the bus system provide ample opportunities to get around. You can even plan your trip with the Valley Metro Trip Planner online. (Follow the link in Resources.) You can ride all day for only $2.50, saving a lot of money on car insurance, car maintenance and gasoline.

For Parents

6. Enroll your child in activities sponsored by the City of Glendale rather than a sports club or art school. The cost is more reasonable, and the programs are limited to a few weeks or months in duration, allowing your child to shift gears and try something different. In clubs and leagues, you are stuck after having paid copious membership fees.

7. Become informed about local museums’ free days. For example, the Phoenix Art Museum offers free admission to everyone from 3 p.m. to 9 p.m. on Tuesdays and from 6 p.,m. to 10 p.m. every first Friday evening . The museum is located at 1625 N. Central Ave. in Phoenix. This is a wonderful opportunity to spend some time soaking in culture with your older kids and not spend a dime on admission.

8. Sign up online for the free Arts and Culture E-newsletter. Preteens and teens will enjoy many of the free activities, such as the annual “Ballet Under the Stars.” Having this newsletter in your inbox allows you to plan for your family outings and budget wisely when it comes to which events to attend, and of which free museum days to take advantage.

9. Contact your local library about the various events hosted for children. There is the usual story-time hour, but there is also toddler time, an assemblage of young crafters, and even mini movers and baby time. Teen poetry nights provide another great service for those older kids ready to showcase their work. Contact the Children’s and Teen Services and Programs department by calling (623) 930-3537.

10. Involve your high schooler in volunteering with the Youth Advisory Commission under the supervision of Glendale’s mayor. If accepted, your older child will spend extracurricular time soliciting toy donations for children at the local hospital, and a lot less time at the mall or asking you for expensive lessons or gadgets. As a parent, you can live frugally by encouraging your child to partake of one of the many volunteer opportunities that exist in Glendale, even for the younger set.

Tags: your child, changing your, changing your landscaping, live frugally, local library

Restaurants On Main Street In Miami Lakes Florida

Main Street in Miami Lakes, Florida begins at Miami Lakeway North and continues eastward for half a mile to Ludlam Road. The Main Street area serves as home to shops like boutiques and furniture stores as well as to the Cobb Theaters cinema and Shula's Hotel & Golf Club. Visitors to Miami Lakes can find numerous dining options along Main Street, including Asian restaurants, pizzerias and highly rated steakhouses.

Thai Cafe Restaurant

Located on the corner of Main Street and Bull Run Road, the family-owned and operated Thai Cafe Restaurant opened during the 1990s and specializes in both the cuisine of Thailand and fresh sushi. The house specialty, the Thai Cafe connection, consists of chicken and shrimp sauteed with mixed Asian vegetables in a spicy sauce. The menu also features 24 specialty sushi rolls, as well as vegetarian dishes. At lunch, the restaurant offers smaller portions of 18 classic entrees like beef and broccoli or shrimp curry and sushi combinations at a reduced price. The restaurant features a full bar and specializes in Asian beers. Thai Cafe Restaurant serves lunch Mondays through Fridays and dinner nightly.

Thai Cafe Restaurant

6845 Main St.

Miami Lakes, FL 33014

305-825-7752

thaicafemiamilakes.com

Shula's Steak 2

Owned by former Miami Dolphins football coach Don Shula, Shula's Steak 2 sits inside Don Shula's Hotel on Main Street, near Ludlam Road. Established in January 1983, the restaurant resembles a sports bar with its high-definition televisions adorning the dining room's walls to show sporting events, but the upscale steak menu elevates the restaurant to fine dining. Shula's held Zagat dining guide ratings of "very good to excellent" for its food, decor and service as of September 2010. All of the steaks have certification as U.S.D.A. premium Angus beef and include cuts like the 16-oz. cowboy ribeye and an 8-oz. filet mignon. The restaurant has a full bar. Shula's Steak 2 serves breakfast, lunch and dinner daily and accepts reservations by phone. The restaurant has a children's menu available for young diners as well as booster seats and high chairs.

Shula's Steak 2

6842 Main St.

Miami Lakes, FL 33014

305-820-8047

donshula.com

Pizza Scene

A local family owns and operates Pizza Scene, a pizzeria on Main Street near New Barn Street established in June 2006. The pizzas come with a choice of 15 toppings, or diners can order one of the eight specialty pies. Other signature dishes include the manicotti and the garlic rolls. Pizza Scene opens daily for lunch and dinner and does not accept or require reservations.

Pizza Scene

6725 Main St.

Miami Lakes, FL 33014

305-558-3212

pizzascene.com

Tags: Main Street, Miami Lakes, Thai Cafe, Cafe Restaurant, Pizza Scene