School Lunch Vs Packed Lunch For Daycares

Day cares often provide members with weekly or monthly lunch menus.

Choosing a day care for you child is a difficult decision. Even after your child enrolls in a program, you still have choices to make, such as whether he will pack or purchase lunch. There are advantages and disadvantages of both, and what is best for one family may not be best for the next.

Nutrition

School and day care lunch menus are normally planned by nutritionists and health professionals. Therefore, meal choices include the different food groups and nutrients that growing children need. Parents can rest assured that their children are getting the basic vitamins and nutrients that they need to develop. However, with school lunches, children may avoid eating nutritious entrees and opt for less healthy sides or deserts. They may also choose chocolate milk over regular milk on a daily basis. When children pack a lunch, parents have more control over what their child eats while at day care because they can exclude less healthy snacks and treats, thereby encouraging a child to satiate hunger with more nutritious items.

Special Needs

Different children have different nutritional needs, and parents -- not school or day care workers -- are usually best prepared to accommodate a child's individual dietary needs. For instance, a child may suffer an iron deficiency and require iron-rich proteins. Diabetic children also have very particular dietary needs, and standardized school lunch menus may not be diabetic-friendly. In addition, children may have religious dietary needs, such as kosher or meat-free meals, that day cares disregard. Young children at day care may not be mature or old enough to know better if they are accidentally given the wrong meal.

Allergies

When it comes to allergies, home-prepared lunches are better. Many young children have food allergies that adults need to consider when preparing meals. If parents pack meals, they take care to avoid foods that cause dangerous allergic reactions. In order to accommodate different children's allergy needs, schools would have to prepare special alternative meals for allergy-prone children or avoid certain foods, such as peanut butter or nuts, altogether.

Cost

Many parents prefer to pack lunches to save money. In general, packed lunches are more cost-efficient since day care lunches are priced to pay for the labor of preparing food as well as for the food itself. The exception is in public day cares, for which lunches are heavily subsidized. Also, some day cares require parents to pay up front at the beginning of the month for lunches. If a child misses days of care or if the day care is closed due to inclement weather, money may not be refunded.

Convenience

If your child buys meals at day care, you do not have to worry about preparing his lunch every morning. As any parent knows, morning routines are very hectic, and it is difficult to find the time to prepare a nutritious, balanced meal. Also, you have to remember the packed lunch and ensure that your child exits the vehicle with the lunch. If your child rides in a carpool or day care van, she may leave it on the seat. On the contrary, since many day care lunches require payment up front, you need not worry about making sure your child has a meal waiting for her at lunch time.

Tags: your child, children have, dietary needs, lunch menus, care lunches

Infuse Vodka With Coffee

Coffee isn't the first thing most people think of when thinking up alcoholic drinks, but coffee-infused vodka can be a great pick me up as an aperitif or as dessert after a rich meal. Try infusing your vodka with coffee for a very different drinking experience.

Instructions

1. Pick up your favorite dark-roasted coffee beans for this recipe. These beans often have a stronger flavor, which lends to a better infusion. The beans also will color the vodka more deeply than other beans do.

2. Purchase a mid-grade vodka, such as Stoli or Absolut. Coffee beans can overpower a vodka's taste, but not its smoothness. Choosing a slightly pricier vodka will make for a better final product.

3. Prepare the coffee beans. Try gently cracking the beans using pressure. One way to do this is to place the beans into a large Pyrex baking dish and apply pressure to them using a slightly smaller dish. Avoid crushing the beans.

4. Place a small handful of coffee beans into a resealable glass container and add sugar. Pour 750 ml of vodka into the container and seal it. Be sure to place it in a warm, dry place and open it a few times throughout the day to mix it. Let infuse for about 12 hours.

5. Pour the vodka infusion through the coffee filter and serve. Visit the Drinks Mixer website for a list of recipes you can use with your new coffee-infused vodka (see Resources below).

6. Try infusing your vodka with a French press if you're tight on time. Visit the Bex Huff website for detailed instructions (see Resources below).

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Use A Crockpot To Cook Rice

Crock-pots are the busy mom's workhorse. Learning use one to do the cooking not only gains a home cooked meal but some extra time with the kids as well. Follow these simple steps to have the crock-pot cook your rice while you go for another round of tag.

Instructions

1. Measure the rice, water and butter or oil. In general you want 2 cups of water for every 1 cup of rice. The great thing about the crock-pot is more water can be added if necessary without too much change in the texture of the rice.

2. Place the rice and water into the crock-pot. You can also add things like canned or frozen vegetables and spices if you like, but be sure to add a little bit of extra water for cooking them as well.

3. Set your crock-pot to the lowest setting. If you are starting this more than 3 or 4 hours ahead of time, turn to the "keep warm" setting after about 4 hours. Even though the rice is not likely to burn, turning your crock-pot to this setting ensures you wont have to scrub the sides of your crock when cleaning.

4. Go play with your kids while the crock-pot does the cooking. Make sure to tell them about the great dinner you have planned.

5. Serve and enjoy your rice. You can get your protein with a simple addition of a can or two of pinto or kidney beans for a complete meal.

Tags: rice water, your crock-pot, your rice

Make Whipped Cream Cheese

Cream cheese is yummy, but it's even better when it's whipped. Whipped cream cheese is great as frosting on a carrot cake, and even better as a filling in a graham cracker crust. Buying whipped cream cheese in the grocery store, however, can cost you some extra money. There really is no need to pay the extra money when you can do it simply yourself.

Instructions

1. Soften your cream cheese. The best way to do this is to set your cream cheese on a plate and leave it on your counter for about 1-2 hours.

2. Add your softened cream cheese to your mixing bowl and beat with your mixer until the cream cheese looks whipped.

3. Pour milk 1 tablespoon at a time in to the mixing bowl while mixing until your whipped cream cheese becomes the consistency you like it.

4. Add strawberry syrup. This is an optional step, but a good one. Just drizzle a little bit in at a time until you get it they way you like it. This will add color and flavor to the whipped cream cheese.

5. Store your whipped cream cheese in a plastic container so it will last longer.

Tags: cream cheese, cream cheese, whipped cream, whipped cream cheese, cream cheese, even better, extra money

List Of Vegetables & Fruits With Grams Of Carbs

Many fruits and vegetables are low in carbohydrates.

Fruits and vegetables are an essential part of the human diet. They provide people with fiber and essential vitamins and nutrients such as folate, potassium, vitamin A, and vitamin C. Fruits and vegetables can contain carbohydrates, which many people avoid for dietary reasons. Low-carb fruits are some of the healthiest foods you can eat. Visit Nutrition.gov for a food calculator that will determine the carbohydrates, fat and protein content of any food item.

20+ grams of carbohydrates

1 medium potato (raw) = 33.87 grams of carbohydrates

1 medium banana (raw) = 26.95 grams of carbohydrates

1 sweet potato (raw) = 26.16 grams of carbohydrates

1 medium apple (raw) = 25.13 grams of carbohydrates

1 wedge watermelon (raw) = 21.59 grams of carbohydrates

1 large orange (raw) = 21.62 grams of carbohydrates

1 cup blueberries (raw) = 21.45 grams of carbohydrates

5 - 20 grams of carbohydrates

1 cup strawberries (raw) = 11.06 grams of carbohydrates

1 cucumber (raw) = 10.93 grams of carbohydrates

1 medium onion (raw) = 10.27 grams of carbohydrates

1 medium carrot (raw) = 5.84 grams of carbohydrates

1 medium green pepper (raw) = 5.52 grams of carbohydrates

<5 grams of carbohydrates

1 medium tomato (raw) = 4.82 grams of carbohydrates

1 cup white mushrooms (raw) = 3.13 grams of carbohydrates

1 cup iceberg lettuce (raw) = 2.14 grams of carbohydrates

1 cup spinach (raw) = 1.09 grams of carbohydrates

1 large squash (raw) = .5 grams of carbohydrates

Tags: grams carbohydrates, carbohydrates medium, grams carbohydrates medium, carbohydrates large, Fruits vegetables, grams carbohydrates large, potato grams

Make Noodle Kugel

Slightly sweet and indulgently rich, this noodle kugel is really meant as a side dish for brisket, or another hearty dinner entree. However, leftovers are good as breakfast the next morning, and your non-traditional guests wouldn't blink an eye if you served this traditional Jewish food as dessert, either. Serves 4-6, but easily doubled or tripled.

Instructions

1. Preheat oven to 325 degrees.

2. Cook noodles according to package directions.

3. Cream 1 stick of the butter (softened) and 1/2 cup sugar together until light and fluffy.

4. Beat in the cream cheese, egg yolks, sour cream and vanilla.

5. Fold in the cooked and drained noodles.

6. Beat the egg whites until stiff peaks form, then fold into the noodle mixture.

7. Turn out into a greased baking dish and bake for 15 minutes.

8. Make the topping by gently combining the cinnamon and corn flakes, and the remaining butter (1/2 stick, melted) and sugar (3 tbsp.).

9. Scatter the topping over the kugel and bake for 25 more minutes (40 minutes total).

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Id Genetically Engineered Fruit

There has been much controversy around genetically-engineered foods, especially produce. While consumers are concerned about the differences in genetically engineered fruits and those that are traditionally grown, the Food and Drug Administration (FDA) doesn't feel that they are different enough to need special testing or labeling. Use these steps to learn what you are looking at the next time you are in the produce section of your supermarket.

Instructions

1. Ask the manager of your local supermarket if they purchase and carry genetically engineered fruits. Since the FDA doesn't require labeling it can be virtually impossible to tell the difference between genetically engineered fruits and traditionally grown fruits.

2. Check the Price Look Up (PLU) number on the fruit. On individual fruits this is the sticker on the piece of fruit. On bags, check the UPC code or on bunches of fruits, look for a tag. If the number is 5 digits long it is either organic or genetically engineered. Genetically engineered fruit PLU's start with an "8". If you are unsure about this, ask your cashier to look the item up for you to make sure.

3. Talk to your local fruit stand or farmer's market to ask what they know about genetically engineered (GE) fruits. Ask them if they GE their fruits.

4. Ask your doctor or dietitian what information they have about identifying GE fruits. They may know something that has yet to be released to the public. They may also have an opinion as to whether or not you should consume GE fruits.

Tags: engineered fruits, genetically engineered, genetically engineered fruits, traditionally grown, your local

Use Nutmeg For Health

Use Nutmeg for Health

Nutmeg is a hard, marble-sized seed with a zesty flavor. It comes from the fruit of a tree that grows on the Caribbean island, Grenada, a major supplier of nutmeg to the world. For most people the occasional cup of eggnog or holiday cookie is their only exposure to nutmeg. Use nutmeg to remedy common illnesses by examining its use in folk medicine.

Instructions

1. Soothe eczema. Make a nutmeg paste. Use a kitchen mallet or rolling pin to pulverize a few nutmeg seeds. Add water and mix to form a paste. Smear the paste over the red scaly patches.

2. Tame acne. Grind several nutmeg seeds with a food processor. Add small amounts of milk to make a paste. Rinse the face and other affected areas with warm water and pat dry with a clean towel. Spread the paste evenly over the acne. After 2 hours, use warm water to remove the paste. Follow with cold water to close pores. Repeat this remedy at least daily until acne improves.

3. Remedy a toothache. Scoop two fingers of petroleum jelly onto a clean cotton cloth. Cover with a generous amount of ground nutmeg. Hold against the jaw line at the point nearest the painful tooth.

4. Calm a chest cold. Prepare a nutmeg plaster by mixing equal parts of ground nutmeg and flour. Add an egg white and a small amount of water to form a paste. Cover a cotton cloth with the paste and apply to the chest.

5. Relieve diarrhea. Mix 1/4 tsp of ground nutmeg, 1/2 tsp of ground coffee and 1 cup of water. Pour through a strainer. Drink the filtered liquid. Repeat this remedy up to two more times until diarrhea subsides.

6. Promote sleep. Add 1/4 tsp of ground nutmeg to 1 cup of milk. Stir while heating. Bring to a boil. Drink the entire cup of warm liquid remedy. Recline.

Tags: ground nutmeg, cotton cloth, form paste, Nutmeg Health, nutmeg seeds

Dairy Substitutes For Quiche

You don't have to give up quiche if you have a dairy or lactose allergy.

One of the main ingredients in quiche is milk. For those that love quiche but have a dairy allergy or are lactose intolerant (those unable to properly digest lactose, a sugar found in milk) of which there are approximately 30 million American adults, according to the United States National Library of Medicine, there are several dairy-free alternatives. These substitutes are made from plants, most of which have as much calcium as milk. Using these alternatives is easy and most alter the taste of quiche on an indistinguishable level, if at all.

Soy

Soy milk is chockfull of protein, magnesium and vitamin D. Plain soy milk has a smooth, slightly creamy texture and slightly sweet taste. It has about 60 calories per 8 oz. serving, only 2 g of fat (.5 g of which are saturated), and 5 g of sugar. Soy milk is, for many, a first choice milk substitute as it is it has a similar consistency to milk and is slightly thicker than many of the other alternatives. It can also be used on cereal, in sauces, casseroles, soups, pancakes and omelets. Those marked "lite" such as WestSoy Lite Plain, will be thinner than regular plain soymilks.

Almond

Almond milk is known for its cholesterol-lowering flavonoids and vitamin E, according to Beth Greenfield in her article "Mooove Over, Milk"(Wholeliving April 2011). It has a slightly nutty taste and is good for use in baking and as a creamer in coffee or tea. Plain unflavored almond milk is nearly identical in its nutrition to soy milk, as it also has only 60 calories per 8 oz. serving, 2.5 g of fat (zero of which are saturated), and seven grams of sugar.

Rice

Rice milk is thinner than other dairy alternatives and is usually enriched with calcium and vitamins such as A, B12, and D as it does not naturally provide enough of these. It is slightly sweet and goes well in desserts, on cereal, in smoothies, and in baked goods including quiche. Make sure to use the carton labeled "unsweetened" in dinner recipes such as quiche. Unsweetened rice milk will not alter the taste of your quiche, has a mere 45 calories per 8oz serving, 2 grams of fat (zero saturated) and zero grams of sugar.

Hemp or Hazelnut

Though soy, almond, and rice milk are preferable for making quiche, if you have hazelnut or hemp milk on hand these too will work. Both are rich in protein, and hemp milk is known for having all ten essential amino acids. Hazelnut milk is velvety in texture with a roasted scent, while hemp is grassy and nutty. Hemp may be better for baking, whereas hazelnut, due to its extra creamy texture is better for coffee and desserts. Hemp has 60 calories per 8 oz. serving, 5 g of fat (.5 of which are saturated), and zero sugars. Hazelnut has 110 calories per 8 oz. serving, 3.5 g of fat (zero saturated), and 14 g. of sugar.

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Identify Nonvegan Ingredients

Being vegan often means spending time investigating the foods you purchase. Before buying any packaged goods, check the ingredient list for any "hidden" animal products. You may be surprised at what you find.

Instructions

1. Look for common animal products in the pre-packaged or prepared foods you buy. If it doesn't say "vegan" on the package, search the ingredient list for animal products such as albumin, caseinate, pancreatin, suet, tallow, animal lard or fat.

2. Avoid whey products. Whey is a by-product of cheese making and comes from cows, sheep or goats. It's commonly used in shakes and other drinks to add protein.

3. Get the specifics when you see that Vitamin D was added to a product. If the product doesn't identify where the vitamins came from, it's better to pass it up. Fish liver oil, milk and egg yolk can all serve as sources of Vitamin D.

4. Steer clear of gelatin, which is is derived from bone shavings of animals.

5. Visit websites like HappyCow.net to find lists of animal ingredients that you should keep out of your diet.

Tags: animal products, ingredient list

When Were Styrofoam Cups Invented

The earliest precursor to what we call the styrofoam cup was invented in Germany in the 19th century. Today, however, when we enjoy a hot drink that stays hot or a cold drink that stays cold, holding it in a hand that stays dry and at normal body temperature, we are actually using a different type of foamed plastic called polystyrene. Read on to learn more about the history of the "styrofoam cup."

Styrol

According to the 2000 publication "Polystyrene: synthesis, production and applications" by J.R. Wunsch, the first ancestor of Styrofoam was discovered by a chemist named Eduard Simon in 1839, in Germany. Simon distilled storax, derived from a tree, which created a "resinous solid" that he named styrol.

Polystyrene

Nearly a century later, again according to Wunsch, Herman Staudinger identified the makeup of styrol as being a "chain-like molecule" and renamed it polystyrol. Polystyrol later became known as polystyrene and was first produced on an industrial scale in 1931 by IG Farbenindustrie in Germany.

Styrofoam

On Dec. 16, 1946, Dow Chemical trademarked the term Styrofoam, according to U.S. Patent and Trademark Office records. Today, we refer to all polystyrene-type material as styrofoam; however, this term should be used only to refer to the material produced by Dow. Particularly, Styrofoam is a building insulation material produced by Dow that is distinct from the material that polystyrene cups are made of. In fact, there is no such thing as a "Styrofoam coffee cup," according to Dow.

Foam Polystyrene

On July 26, 1947, Otis Ray McIntire, an inventor with Dow, invented foamed polystyrene. This new material was 30 times lighter than normal polystyrene and was far more durable and flexible. This material was highly water-resistant as well.

Warren R. Price and Alexander S. Houston

On May 9, 1957, Warren R. Price and Alexander S. Houston, assignors to Waxed Paper Company, filed a patent for a method of making a receptacle of foamed polystyrene. Referencing McIntire's manufacturing of foamed polystyrene, Price and Houston claimed that their method would make receptacles that would be "competitive with paper cups" and could be comfortably held in one's hand "even though boiling water is poured into the cup." This marks the earliest mention of a polystyrene cup.

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Safely Eat Raw Oysters

Safely Eat Raw Oysters

Raw oysters on the half-shell can add an elegant touch to any gathering. Oysters offer several nutritional benefits in addition to their alleged aphrodisiac properties. One cup of raw, wild eastern oysters provides 1,502 percent of your daily zinc, 804 percent of your daily vitamin B12, 552 percent of your daily copper, 226 percent of your daily selenium and 92 percent of your daily iron, according to SELFNutritionData. Eating a rotten oyster can leave you feeling ill, however, so make sure you care for and prepare your oysters safely.

Instructions

1. Store your oysters in a cold, relatively dry environment. Do not freeze them or soak them in water. Ideally you should loosely cover the oysters with a damp towel and leave them in the refrigerator at a temperature of 35 to 40 degrees F. Refrigerate them for two to three days at most before eating them.

2. Remove the oysters from the refrigerator immediately before you are ready to use them. Sort through the oysters, and find any that are even slightly open. Separate these from the closed oysters. All of the closed oysters should be safe to eat.

3. Tap gently on the open oysters. Discard any that do not immediately close, as these are dead and no longer safe to eat. You may safely eat any oysters that close after a light tap.

4. Scrub the outside of the oysters thoroughly, then rinse them under cool, running water. This will remove any contaminants that you might otherwise have consumed when slurping the oyster out of its shell.

5. Shuck the oysters with an oyster-shucking knife rather than a typical kitchen knife; a knife that is not designed for shucking easily can slip and slice your hand open. Insert the shucking knife into the hinged end of the oyster, then turn it. This will partially open the oyster. Finish the process by slicing along the upper shell of the oyster with a small, sharp knife. This not only will separate the two halves of the shell but also cut the oyster away from the top half.

6. Place the oysters on a bed of ice after you shuck them and eat immediately.

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Mix A Gibson Martini

The Gibson is a simple martini made with gin or vodka, and garnished with pearl onions. It is also an old one; its invention is alternately attributed to Charles Dana Gibson of "Gibson Girl" fame, and various bankers named Gibson. Regardless, the Gibson was created sometime in the early 1900s. In the craze of increasingly elaborate martinis like the appletini and chocolate martini, the Gibson is a classic and elegant choice.

Instructions

1. Fill a martini shaker with crushed ice. Add vermouth to taste. The ratio of gin or vodka to vermouth is 2 to 1 for a classic martini; 5 to 1 for a dry martini; and 8 to 1 for an extra-dry martini. Another way to make an extra-dry martini (how most people prefer it) is to simply pour a splash of vermouth over the ice, swirl it, and pour it out. Enough vermouth remains to flavor the martini.

2. Select a superior gin or vodka. Because a martini is, in essence, straight liquor, the difference in quality and taste will be more obvious than they would be in a screwdriver (vodka and orange juice).

3. Measure 2 ounces of gin or vodka into your shaker. Close the shaker, and shake generously. The Mr. Boston Official Bartender's Guide recommends 10 seconds, though some bartenders measure the time by singing two rounds of "Happy Birthday." Pour into a martini glass.

4. Garnish with one to three pearl onions on a toothpick.

Tags: extra-dry martini, pearl onions

Make Ground Beef Jerky In The Oven

Make Ground Beef Jerky in the Oven

Beef jerky is a favorite snack among many people. You can make your own jerky at home by using lean ground beef. Since jerky recipes call for a variety of seasonings, you can experiment and change them to suit your tastes. Ground beef jerky requires a long time to dehydrate, but the wait is rewarding. Although you can cut the jerky into strips, you may want to consider investing in a jerky gun to make perfectly even strips.

Instructions

1. Add all the ingredients into a mixing bowl. Using your hands, mix the ingredients until the seasoning distributes in the meat.

2. Cover the mixing bowl. Place it in the refrigerator for up to 24 hours to create a stronger taste, otherwise known as curing the meat.

3. Preheat the oven to 150 degrees F.

4. Lay out a sheet of wax paper. Grab a small amount of ground beef, about golf ball size, and place it in the center of the wax paper.

5. Add another sheet of wax paper over the ground beef. Place a sheet of thin cardboard over the top wax paper sheet.

6. Use the rolling pin to flatten the ground beef to 3/16 of an inch.

7. Remove the wax paper. Cut the ground beef into strips. Lay the strips on dehydrator racks.

8. Continue to roll out the ground beef until you have your desired amount.

9. Place the jerky strips on the dehydrator racks into the oven. Leave the oven door cracked.

10. Dehydrate the beef jerky strips for six to eight hours. Once the beef jerky is dry and cool, place the strips in an airtight container and store them in the refrigerator. Test the jerky to ensure that it is dry by bending a piece the jerky. If the jerky does not break, then it is ready.

Tags: ground beef, Beef Jerky Oven, dehydrator racks, ground beef, into strips, Jerky Oven, jerky strips

Make Mushroom Sandwiches

If you're looking for an easy but delicious meal, especially for vegetarians or vegans, then mushroom sandwiches might be worth considering. The rich flavor and meaty texture of mushrooms makes them a great burger substitute, without the deservedly bad reputation that accompanies many types of veggie burgers.

Instructions

1. Choose your mushrooms. Large portabella caps are ideal, because one mushroom is often about the size of a hamburger roll. If you can't find portabellas (or prefer a cheaper option), consider criminis, which are a smaller version of the same flavorful mushroom. If the only mushrooms you can get are the standard white kind, don't despair. They will make a fine sandwich too.

2. Wash and prepare your mushrooms. If you will be using portabellas, just wash them gently and remove the stems. For smaller mushrooms, rinse them and chop into chunky pieces.

3. Season the mushrooms. Brush olive oil over portabellas, or stir a tablespoon or so of oil into your bowl of mushroom chunks. Drizzle on a bit of balsamic vinegar and sprinkle generously with salt.

4. Cook the mushrooms. Large mushrooms prepared in this way are great for grilling. Large or small mushrooms can also be sauteed or baked in a pan in a 350 degree oven. Cook the mushrooms until they have released their juices and become tender. The length of time that this will take will vary a lot depending on your method of cooking and the size of your mushrooms.

5. Assemble the mushroom sandwiches. Use one large cap for each sandwich, or use a slotted spoon to scoop mushroom pieces onto your rolls. Most toppings that are good on burgers could also be used on mushroom sandwiches, for example, cheese, ketchup, mustard, relish, onion, lettuce, or tomato could be delicious, depending on your personal preference.

Tags: your mushrooms, Cook mushrooms, depending your, mushroom sandwiches, mushrooms Large

Green Chili Health Benefits

Green Chili Health Benefits

Everybody who has ever tried a green chili is familiar with the mild bitterness and intense, sinus-clearing heat, but a lesser known fact is the myriad of health benefits that green chilies provide to those who consume them. Rich in vitamins and low in fat and cholesterol, green chilies are a super food with super flavor. The heat that the capsaicin provides is even a health benefit, so when you feel the heat, you know it's working. Available fresh, dried, ground, canned or pickled, there are a number of ways to enjoy the taste and health benefits of green chilies.

Vitamins and Minerals

Green chilies are rich in vitamins A and C with the dried version higher in vitamin A and the fresh version higher in vitamin C. They can contain as much as six times the amount of vitamin C as a single orange. Their vibrant color signal high amounts of the antioxidant beta-carotene, which supports the cardiovascular system, as well as helps maintain the health of the skin, eyes and immune system. Green chilies also contain vitamins B and E, and are a good source of iron and potassium. They do not contain fat or cholesterol and help block the body's absorption of cholesterol while remaining low in calories.

Feel the Burn

Though the vitamins and minerals are certain advantages to eating green chilies, the greatest health benefit comes from the pain you feel when you bite into one. Capsaicin, the active chemical stored in the veins and seeds that gives them their heat has many nutritional and health benefits. It helps dissolve blood clots and aids in digestion. Capsaicin as a drug has be prescribed to treat wrinkles, heart health and facial twitching. It actually burns calories by increasing your metabolism, as well as curbing your appetite. Capsaicin also releases endorphins in the brain and puts chili eaters in a better mood. Capsaicin creams have also been used as anti-inflammatory medicine and in the treatment of arthritis.

Warning

Be careful not to touch your eyes, nose, mouth or other sensitive parts of your body after handling chilies. The capsaicin will stick to your fingers and hands and burn very badly. Make sure to wash your hands many times after touching chilies.

Hot and Cold

In some countries, spicy dishes with a lot of chilies and fiery capsaicin are eaten during summer months. Though this seems counter-intuitive, the heat from the chilies makes you sweat and the process of sweating cools the body down.

Green Chile Fun Fact

The bhut jolokia, or "ghost chili," comes from India and is the hottest chili pepper in the world. On the Scoville Scale (a scale that measures relative hotness of chilies), it measured at over a million Scoville Heat Units. A mere jalapeno measures around 2,500 to 5,000 units.

Tags: health benefits, Chili Health, Chili Health Benefits, comes from, Green Chili Health, green chilies, health benefit

What Are Rubber Stoppers

Rubber stoppers help contain liquids in test tubes.

Rubber stoppers are the modern equivalent of a cork. Stoppers are used in the fields of chemistry and medicine to help contain vacuums, liquids or gasses in test tubes and flasks during storage and transportation, and are available in several styles. The basic stopper is solid just like a cork. Rubber stoppers are also available with one or two holes bored through the top. Medical stoppers often have a thin resealable top that allows a needle to be inserted.

Stopper Uses

Solid stoppers are used to prevent spilling when transporting or storing chemicals and medical samples. Blood samples are often collected in a test tube with a vacuum inside. A special stopper maintains the vacuum until the blood is introduced via a needle, which is inserted through the thin topped stopper.

Stoppers with holes can have a lubricated glass tube inserted and be fitted with flexible tubing that can be used to connect a test tube or flask to a larger apparatus and still contain the contents such as a gas in a distillation process.

Rubber Stopper Sizes

Because rubber stoppers are tapered, it is a bit difficult to know which end to measure so they are numbered. A small stopper that measures 10 mm on one end and 15 mm on the other is a number 00. The next size bigger is a number 0, and it measures 13 to 17 mm. Number 1 stoppers measure 14 to 19 mm. A number 2 stopper measures 16 to 20 mm, while a number 3 stopper measures 18 to 24 mm. A number 4 stopper measures 20 to 26 mm. Flasks may need larger stoppers. A number 5 stopper measures 23 to 27 mm. A number 6 stopper is 26 to 32 mm. Number 8 stoppers are 33 to 41 mm, and a number 10 stopper, which is 42 to 50 mm, will fit many vacuum bottles.

Cork Sizes

Standard corks are often measured in inches rather than millimeters, so the cork numbers are not the same as rubber stopper numbers. For instance, a number 2 cork measures three-eighths of an inch on the bottom and one-half inch on the top, compared to 16 to 20 mm for a rubber stopper.

Stopper Holes

If you have a solid stopper but need one with a hole bored through, it you can get a stopper borer, also called a cork borer, that will allow you to make smooth holes in your stopper. Stopper borers are available in various sizes based on the diameter of the hole you desire including 5, 7 and 15 mm.

Tags: number stopper, number stopper measures, stopper measures, bored through, help contain, measures number stopper, Number stoppers

Pickle Ginger For Sushi

Pickled ginger and wasabi are common sushi condiments.

Pickled ginger, called gari in Japanese, is a common condiment for sushi. The paper-thin slices of sweet brined ginger add flavor to both sushi and sashimi. While it's sometimes used in the sushi filling, it is most often served on the side and placed on top the sushi before you eat it. While pickled ginger is available in some specialty stores, it's both cost effective and quick to make up a batch on your own.

Instructions

1. Peel 1 lb. of ginger root. Use a vegetable peeler to remove the rough skin on the outside of the root.

2. Slice the ginger into 1/8-inch-thick slices with a mandolin slicer or sharp knife. Make the slices as thin as possible.

3. Bring 2 qt. of water to a rolling boil in a large pot. Place the ginger in the water and cook for 30 seconds. Drain immediately in a colander.

4. Place the rice vinegar, sugar and salt in a small saucepan and heat over medium heat. Stir constantly until the sugar dissolves. Bring the mixture to a boil, then remove it from the heat.

5. Place the ginger into a clean, sterilized quart-size jar. Pour the vinegar mixture over the top of the ginger, covering it completely.

6. Screw the lid onto the jar and allow it to cool to room temperature. Refrigerate for five hours before using.

Tags: ginger into, Pickled ginger, Place ginger

Advantages Of One Dish Meals

People look at one dish meals in different ways. Some see them as a simple way to prepare a meal, while others see the one dish meal as a common and less elegant way to eat. Whether it is soup, stew or a casserole, one dish meals have the advantage of dirtying fewer pots and pans and allowing for simple and inexpensive meal preparation. Many major food companies have gotten on board with the single pan supper, with every thing from hamburger meals to elaborate roast beef dinners.

History

The one dish meal, while an inventor cannot be named, probably began life during prehistoric times when whatever food stores were available were thrown into a pot and cooked for the dinner of the tribe. Soups and stews made with harvested vegetables and hunted game were most likely the first one dish meals. As cooking processes advanced from an open fire to microwaves and convection ovens, the one dish meal has survived and thrives for busy homemakers.

Significance

One dish meals provide the cook a way of feeding her family without a lot of fuss. Because only one dish or pot is used in the preparation, after meal cleanup is efficient as the only the main serving dish needs to be washed. One dish meals also allows for the combining of various leftovers into a new meal that is fresh and appealing to those gathered around the table to eat.

Types

Types of one dish meals range from simple soups to elaborate meals such as beef stroganoff or Italian lasagna. Many one dish meals are considered to be comfort foods with macaroni and cheese topping the list. Pot pies, another popular one dish meal, are most often made with chicken or turkey and vegetable leftovers from previous meals. The crock pot revolutionized one dish meals with the idea that a busy homemaker could have dinner waiting to be served when returning home from work.

Features

Most one dish meals combine a meat, one or more vegetables and a starch such as pasta or rice. These meals can be oven baked, top of the stove creations or cooked outdoors in a Dutch oven. Since most meals are prepared by simply combining ingredients, one dish meals are a good way to introduce children to cooking.

Considerations

One dish meals can be made to feed a single person or a crowd. Many pot luck meals include numerous one dish meals meant to serve a number of people. Casserole dishes that can be warmed up in minutes are a popular way to introduce yourself to new neighbors, or to give as a gift for new mothers.

Misconceptions

While many one dish meals are an inexpensive way to use leftovers, many dishes require costly ingredients and are labor intensive. The only advantage to these more elaborate dishes is the clean up process.

Tags: dish meals, dish meals, dish meal, made with, meal while

Parts Of A Spray Bottle

Parts of a Spray Bottle

A spray bottle is a device that uses a basic pump mechanism to dispense contained liquids. All spray bottles are made up of the same parts that create a simple mechanism for pumping liquids up a tube, into a cylinder and out through a nozzle. Spray bottles are a very useful device, with a surprisingly simple construction. Made from only a few parts a spray bottle is constructed off of the basic principles used in industrial machinery, plumbing principles and human biology.

History

Some form of the spray bottle, a device for controlling the stream of liquids, has been around since before the 20th century. The original spray bottle was rather crude compared to modern spray bottles and its main part was a rubber bulb that acted as a catapult for shooting air, which forced the liquid to squirt. With the advancements in technology and the low cost of producing plastics after World War II, the demand for sprayers as convenient tools for the home only increased. 1947 saw the first commercial marketing for the spray bottle, when Dr. Jules Bernard Montenier invented an underarm deodorant dispenser. Roger Drackett, a soybean farmer and an investor in the Seaquist Company, one of the earliest producers of spray bottles, started using a plastic sprayers in his glass Windex bottles. It wasn't until the 1960s, when the consistency of plastic had improved, that spray bottles with trigger-lever mechanisms became popular.

Identification

A spray bottle has a trigger lever, piston, spring, cylinder, pump, thin plastic tube, bottle and two one-way valves. The pump mechanism sits in the head of the spray bottle between the two one-way valves located at the reservoir and the nozzle. The pump is made up of the piston, spring and cylinder and is activated by the trigger lever. When the trigger is compressed, the spring pushes the piston into the cylinder, pushing the liquid trapped in the cylinder out. Meanwhile, the one-way valve between the pump and reservoir is sealed by the water pressure. In order for liquid to get into the cylinder, however, the trigger must be released. The one-way valve between the nozzle and pump closes, while the one-way valve between the pump and reservoir is released to allow water to be sucked into the cylinder.

Function

Spray bottles are a very useful device, with a surprisingly simple construction. Operating on the same principles we see in human biology and other industrial technologies, a spray bottle uses what's known as the reciprocating pump mechanism to function. Spray bottles use a nozzle to direct a concentrated liquid stream, mist or spray onto an area. Spray bottles are commonly used in many household products, such as chemical and organic cleaners, as well as cosmetics and toiletries. These bottles are used in a variety of home and beauty care products, from cleaning liquids and hairspray bottles to salad dressing sprays and ironing care products. Spray bottles work to streamline the flow of liquids and make them spray in a concentrated stream or mist, rather than an erratic splatter.

Significance

What's significant about a spray bottle is that it uses a very basic mechanism to perform a rather complex task. The reciprocating pump mechanism implemented in spray bottle designs can be found in the basic biology of a human and it is also found in much more complex systems of industry. Apart from just spray bottles, a reciprocating piston pump is used to pressurize fluid and air in many of our science, medical and astrological fields. The basic mechanism is also used in industrial machinery for the extraction of oil and water from the ground. One of the most significant factors, however, may be in the biology of a human being. Occurring naturally in the design of the human heart, the reciprocating pump mechanism, allows the heart to beat and pump blood. When the heart expands, it draws blood in through a one one-way valve and when the heart contracts, it forces blood through a separate valve.

Benefits

One of the great things about spray bottle parts are that they are highly functional. The few simple principles used to create the pump mechanism in the function of a spray bottle is one of the leaders in a number of machinery systems that are important to the industries in our economy. Spray bottle parts are also reusable. You can use the sprayer, which is made up by the parts of the pump, in a variety of different bottles without waste. Because the parts in a spray bottle, except for the spring, are made from plastic, they are recyclable. Reusing products and the parts of products is extremely important for the safety and future of our planet.

Tags: spray bottle, pump mechanism, into cylinder, one-way valve, spray bottle, one-way valve between, reciprocating pump

Cook A Turkey Fast

Cook a Turkey Fast

Just because your mother got up at five in the morning to cook a turkey, doesn't mean you have to. You can make a great tasting, juicy bird in only a couple of hours by following the steps below.

Instructions

1. Preheat oven to 500 degrees. Unwrap turkey and remove neck and bag of organs. Bring to the sink and thoroughly rinse with cool running water inside and out. Let water drip from the bird and salt the inside cavity.

2. Coat the bottom of the roasting pan with olive oil and a splash of the red wine vinegar. Place turkey in pan breast side up and tuck the wings behind the bird, out of the way. Massage olive oil to all exposed parts of the bird adding some red wine vinegar, just a few little splashes with do. When bird is glistening from the oil, add some salt and pepper.

3. Put turkey in hot oven and check after about 20 minutes for brownness.. Add more time if turkey is not golden brown. When it is the desired color, take a large sheet of tin foil and tent it over the bird so the browning will stop. This also allows the heat to build up and steam to form, keeping the turkey moist. Juices will form at bottom of the pan, use that liquid to baste the bird when you check it.

4. Check to see if the turkey is done after a total of 2 hours. Turkey is done when either a timer pops out, a thermometer reads 180 degrees from several areas, and the legs and wings can be easily taken off.

5. Let turkey rest for 20 minutes before carving so that the juices inside have time to settle throughout the bird.

Tags: Cook Turkey, Cook Turkey Fast, Turkey Fast, wine vinegar

Pickle Spicy Eggs

Whether a bar snack or a homemade treat, pickled eggs are delectable.

Pickling eggs starts with hard-boiled eggs and lots of them. Bring fresh eggs to a boil and leave them covered in the hot water for about 15 minutes. When they are ready, peel and prepare them for brining. There are many variations on the pickled spicy egg though all you need to do is vary the pickling solution. Some spicy recipes call for brown sugar and hickory smoke, others will contain hot cinnamon candy. For definitive heat, add quartered jalapeno peppers to the brine.

Instructions

1. Prepare the pickling solution. Boil all the ingredients, not including the eggs, which should already be boiled and peeled. Simmer the solution for five minutes.

2. Pack the peeled eggs loosely into a sterilized quart jar.

3. Pour the hot pickling solution over the eggs in the jar, and make sure to cover all the eggs. Seal tightly.

4. Refrigerate the eggs for a week. Cure small eggs up to two weeks, and medium and large eggs for up to four weeks.

5. Use the pickled eggs within four months.

Tags: pickling solution, pickled eggs

Types Of Mexican Cheeses

Cheese is a common ingredient in modern Mexican cooking. Cheeses from this region of the world come in a range of textures and tastes from light and creamy to hard and spicy.

Hard

Hard Mexican cheeses, also referred to as firm, are aged and mainly used as grated toppings for traditional dishes. Añejo Enchilado, Cotija and Manchego Viejo fall into this category.

Soft

Soft Mexican cheese is most commonly used for melting or for kneading into cheese balls. Añejo and Oaxaca are two popular soft Mexican cheeses.

Fresh

Fresh cheese is not aged. Blanco, Fresca and Requesón, the cheese used to fill enchiladas, are some of the cheeses in this group.

Semi-Hard

Edam, complete with small bits of meat, is considered a semi-hard queso. Manchego and Chiollo are also common cheeses in this distinction.

Semi-Soft

Asadero, or Mexican fondue cheese, falls into the semi-soft category. Also included are Chihuahua and traditional Jalapeno cheese.

Tags: cheeses this

Make Cake Jewelry Heirlooms

Heirlooms carry special significance because of the memories they evoke. Signify new memories by creating modern heirlooms like cake jewelry.

Dessert is a big deal. When you take the time to make a birthday cake or dessert for a pal, it's a major gift of thoughtfulness and all around cheer. So instead of attempting to master a class of sugar flower making, use costume jewelry for sparkle. It can be used over and over (that's what makes it an heirloom).

Instructions

1. Scan your stash of jewels for huge pearls, broaches, rhinestones, diva sized beads and tiaras.

2. Extend the search to vintage stores, on-line merchants and accessories havens until you find your vibe of trinkets.

3. Collect pearl headed pins in colors that coordinate with your gems. Use them to secure the sparkles. Order the pearl headed pins from GM Floral Co.

4. Make a cake or dessert from scratch or pick up a simple version at a bakery or grocery store.

5. Style the cake with the jewels and take a photo of your creation.

6. If you are giving the jewels to the recipient as part of the gift, encourage them to loan them out to friends to use on their cake or regift them on a cake they style for a friend.

Tags: cake dessert, headed pins, pearl headed, pearl headed pins

Make Vegan Baked Beans

Baked beans don't require meat to be delicious. Cooking the baked beans slowly will blend and accentuate the sweet and tangy flavors. Mix up a big batch of vegan baked beans and your friends will be surprised at how flavorful a vegan diet can be.

Instructions

1. Mix the beans and water in a large container and refrigerate them overnight.

2. Drain the water and replace it with nine cups of fresh water. Bring the mixture to a boil in a large saucepan.

3. Reduce the heat to low, cover the pan and cook the beans for about 45 minutes, or until they aren't quite done but are beginning to get tender.

4. Drain the mixture again, setting aside 2 cups of the drained liquid.

5. Mix the beans, onion, molasses, barley malt syrup, mustard, apple cider vinegar, diced tomatoes and salt in a large covered casserole and bake at 250 degrees for 6 to 9 hours. Remove the cover for the last hour.

6. Check the mixture occasionally and add a little of the saved liquid if the beans are too thick.

7. Taste the beans and add more mustard, vinegar and salt to taste.

Tags: liquid beans

Grow Spinach

Grow Spinach

If you love spinach salads and eggs Florentine, you owe yourself a big patch of Popeye's favorite food. Spinach needs cool weather to thrive, but if you choose planting times carefully and look for heat-resistant varieties, you can grow it anywhere in the country.

Instructions

1. Choose a site that gets full sun in cool weather and partial shade in warmer temperatures. Soil should be light, fertile and moisture-retentive, with a pH of 6.0 to 7.0.

2. Dig in plenty of well-cured manure to ensure the right soil conditions and to provide the nitrogen necessary for good leaf production.

3. Sow spinach seeds directly into the garden as soon as the ground can be worked, normally anywhere from four to eight weeks before the last expected frost. (Because spinach resents transplanting and seeds germinate well in temperatures as low as 50 degrees F, there's no advantage to buying plants or to starting seed indoors.)

4. Plant seeds 1/2 inch deep and 2 inches apart in wide rows. For a continuous harvest, sow every two weeks until daytime temperatures start to average 75 degrees F.

5. Begin sowing fall crops in mid-August in cool climates, later in warm ones.

6. Thin seedlings to 6 inches apart when the plants are 4 inches tall. Be ruthless; crowded plants are more likely to bolt (go to seed prematurely), and you can use the cuts in salads.

7. Keep the soil moist, and feed plants manure tea or fish emulsion every 10 days until they're 6 inches tall (see "Make Manure Tea").

8. Mulch established plants to conserve moisture and deter weeds, and cover the area with floating row covers to discourage insects.

9. Cut spinach leaves as you need them from the outside of the plant, or harvest entire plants when they reach maturity and before they begin to flower. (If you see buds starting to form at the center, cut the whole plant immediately.)

Tags: cool weather, Grow Spinach, inches apart, inches tall

Lowfat Breakfast Ideas

Eating a lowfat diet is a great way to lose weight and maintain a healthy, balanced diet. Think eating a low fat diet is restrictive? Think again! From oatmeal to bagels to muffins and breakfast pizzas, low fat has never tasted so good!

Low Fat Breakfast on the Go

When you're grabbing breakfast on the go, opt for toast with jam instead of butter or peanut butter or a bagel with low fat or fat-free cream cheese. Fresh fruit and fruit smoothies made with juice or low fat yogurt are also a great choice. Also be sure to keep packets of instant oatmeal at your desk for a quick low fat breakfast.

Quick Lowfat Breakfasts

Oatmeal with fresh fruit is an easy and delicious low fat breakfast. Low fat cereals can be enjoyed with skim milk or fat-free soy milk and fresh banana slices. Low fat granola with low fat yogurt and fruit also makes for a rich and creamy breakfast parfait. Additionally, baked sweet potatoes sprinkled with a little cinnamon and sugar make for a wonderfully healthy low fat breakfast treat. Also look for low fat pancake mixes and frozen waffles in the freezer section of your grocery store and try eating these traditional breakfast staples with fresh fruit or pure maple syrup instead of butter.

For a more decadent low fat breakfast, try making mini pizzas on pitas or English muffins using low fat cheese, marinara and your favorite vegetable toppings. Once assembled, toast the pizza in your toaster oven for five minutes. You can also make your own breakfast wraps and burritos using low fat fillings such as fat-free meatless sausages, low fat cheeses and salsa.

Making Favorites Low Fat

If you love muffins and coffee cakes but not all of the fat usually found in them, make a batch at home using applesauce instead of oil or butter in the recipe but add 1 tablespoon of oil to keep the baked goods moist. Store extras in the freezer and pull a muffin out the night before so it's defrosted in time for breakfast. If you love eggs but not all the fat and cholesterol that comes with them, try making a tofu scramble with light tofu. The taste is similar to scrambled eggs and tofu is also protein rich so you'll feel full all morning. Lastly, if you love meat for breakfast try using meat substitutes, which are fat-free and low fat but just as tasty.

Tags: instead butter, with fresh, with fresh fruit

Which Cheeses Contain Animal Rennet

Imported Cheeses With Animal Rennet

It is assumed that the first cheese was made by accident when milk that was stored in the stomach lining of an animal coagulated and formed curds. It was discovered that the curds that formed could be removed from the liquid whey and dried, forming cheese. It turned out that it's actually an enzyme called rennin in the animal's stomach, the abomasum, that is most successful in causing coagulation of milk. Strips of this part of the stomach were dried and added to milk to make cheese. The name rennet was given to these strips. Over time, other types of rennet were created, so that cheeses didn't necessarily have to contain any actual animal parts.

Types of Rennet

There are several different kinds of animal rennet used in cheese making. Rennet obtained from a calf is generally used in cheeses made with cow's milk. Goat cheeses are made using kid rennet, and lamb rennet is used in cheeses made with sheep's milk. These days, vegetable rennet, derived from either the fig tree or Creeping Ivy, is used more often in cheese making. Microbial rennet is also used, and even genetically engineered rennet is now used in making cheese. There are also a few soft cheeses such as cream cheese and cottage cheese that are made using only citric acid for the coagulation process. True cheese artisans still tend to prefer animal rennet and consider it to be superior when it comes to curdling milk.

Imported Cheeses

The amount of animal rennet needed to coagulate milk is very small. Though times are changing and more cheese makers are using other forms of rennet, the majority of cheeses on the market are still made with animal rennet. Parmigiano-Reggiano, considered one of the world's best cheeses, originated in Italy. It is next to impossible to find this cheese made with anything but animal rennet, unless one considers a product by BelGioioso called Parveggiano. Most imported cheeses, in fact, still use animal rennet. There are only a few exceptions that include: French Saint-Andre, Tomme Perigourdine, a few English and Spanish farmhouse cheeses and some Dutch made diet cheeses.

Changing Times

Because vegetarianism is on the rise and more vegans are requesting cheese like products, the cheese industry is slowly starting to make changes. Microbial rennet and genetically engineered rennet are starting to be used more frequently, but confusing labeling can make it difficult to know exactly what kinds of enzymes are used in each cheese. According to Whole Foods Market, labels list enzymes in up to eight different ways: enzymes, microbial enzymes, microbial coagulants, rennetless enzymes or coagulants, rennet, both enzymes and rennet, and vegetarian rennet. The good news is that most vegan and vegetarian cheeses clearly list on the label that there are no animal products in the product. Unless it is clearly marked as animal product free, one can assume that it's quite possible that animal rennet was used in the cheese making process.

Religious Matters

One reason it's important to know what kind of rennet is used in making cheese is because of religious matters. Generally, a cheese can't be considered kosher if any non kosher ingredients are used, especially a substance that gives the cheese its form, like rennet. Even if it's only a tiny amount of rennet that is used, it's enough to keep the cheese from being considered kosher. If a cheese is made using a vegetable based coagulant, one still has to make sure that the rennet was made under Jewish supervision, and also hope that the milk was gathered under Jewish supervision. It's important to look for a kosher label when buying cheese that is truly kosher.

Tags: rennet used, animal rennet, made with, animal rennet, cheese made, cheese making

Grow Mango Trees In Texas

Mango tree

Mango trees are tropical trees and prefer a frost-free environment. The fruit from the mango tree is very popular for its flavor and versatility in cooking. Mango trees can be grown in Texas, but only certain types are preferred. They are Haden, Irwin, Tommy Atkins, Kent and Keitt. Haden, Irwin and Tommy Atkins produce mature fruit in June; Kent produces fruit in July; and Keitt produces fruit in August.

Instructions

Instructions

1. Choose a sunny location on the south or east side of the home and within 12 feet of the structure for protection in the winter. This site will require full sun in order to bear fruit and needs soil that drains well.

2. Space the mango trees 12 to 15 feet from each other and other trees. Mango trees grown in Texas may not reach full height due to occasional freezing conditions.

3. Remove all planting material from the root ball with water prior to planting until all roots are exposed. This enables the mango tree to establish itself in the ground.

4. Dig a hole in the ground one size larger than the root ball. For example: if the root ball is 4 inches around, dig a hole that is 5 inches around. Replace the soil around the root ball. Using extra soil, build a dam around the hole. This holds the water around the tree. Fill the dam with water and after it soaks in, add any soil that is needed to finish filling the original hole around the tree.

5. Water the tree three times in the first week by filling the dam with water and letting it soak in. Repeat the next week except only two times. Continue this watering technique until the dam erodes away. The mango trees will then be established and will continue to grow without additional watering.

6. Remove any grass or weeds for several feet around the tree as these will divert water away from the mango tree. As the tree grows, keep the ground free from grass and weeds under the tree branch line.

7. Add organic mulch around the base of the tree. Pruning is necessary only to remove any dead branches or limbs. Fertilize yearly. Cover any young trees with a cloth covering, which should be anchored to the ground, to protect the trees from temperatures below 40 degrees Fahrenheit. Mango trees should bear fruit in the third year of growth.

Tags: root ball, around tree, Mango trees, with water, around hole, bear fruit

Buy Celtic Sea Salt

Table salt does not carry the same richness of flavor possessed by Celtic Sea Salt, which is unrefined ocean salt complete with minerals. Celtic Sea Salt adds nutrients to your diet and improves taste at the same time. Many professional chefs will only use sea salt in their dishes. Here is achieve gourmet results by buying and using Celtic Sea Salt.

Instructions

1. Read about Celtic Sea Salt on the company web site, the Grain & Salt Society homepage. Celtic Sea Salt is free of harmful chemicals and can help reverse nutritional and mineral deficiencies.

2. Purchase Celtic Sea Salt online through the Grain & Salt Society company website or at an authorized retailer site, such as True Harvest. Order a free catalog from the Grain & Salt Society if you would rather browse the offerings before purchasing. You can also view their catalog online.

3. Browse the other products in the Celtic Sea Salt Family while shopping. The Celtic Sea Salt Brand makes bath products, such as natural bath salts, and soaps as well as edible salt.

4. Look for Celtic Sea Salt at a local health food store or gourmet shop. Even small specialty stores occasionally carry Celtic Sea Salt. For example, Better Thymes in Front Royal, VA sells Celtic Sea Salt products.

5. Check out the recipes on the Grain & Salt Society website for ideas to incorporate Celtic Sea Salt into your meals every day. Options range from Roasted Sea Bass to chewy oatmeal cookies.

6. Enjoy the distinctive and satisfying taste of real Celtic sea salt. Use it as table salt to season your meals, as well as in cooking and in baking. When using Celtic sea salt for baking, use the finest ground available. The courser salt is wonderful for meat rubs and poultry seasoning.

Tags: Celtic Salt, Grain Salt, Grain Salt Society, Salt Society, Celtic Salt, Celtic Salt, using Celtic

Make A Pear Martini

Though a traditional martini is made with gin and dry vermouth, these days there are more variations than ever on this popular classic. Today’s most popular martinis are often made with a combination of vodka and a sweet, fruity ingredient like schnapps. In this article, you’ll learn make a pear martini.

Instructions

1. Gather all your tools and ingredients. You may prefer a metal cocktail shaker to a plastic one because the metal helps the drink get colder.

2. Start with a simple 1:1 mixture. A cocktail glass holds about 6 oz.., so try to use about 2.5 oz. of each ingredient. When you shake the ingredients with ice to create a chilled drink, some of the ice will melt, increasing the amount of liquid in your drink. Pour vodka and pear schnapps into a martini shaker with three to four ice cubes. Later, you may decide to adjust the quantities of each type of alcohol depending on your tastes.

3. Make sure the cocktail shaker lid is on tight, then shake vigorously about 40 times. Shaking the ingredients with ice both cools the drink and introduces tiny air bubbles that make the drink more refreshing. After shaking, strain into a martini glass and enjoy!

Tags: cocktail shaker, ingredients with, into martini, made with

List Of Protein Snacks

Peanuts are a quick, easy and high-protein snack.

There are at least 10,000 proteins that make up our skin, bones, hair and muscle. Our bodies need protein to grow and repair muscle, and build the immune system. Protein is an essential part of a healthy diet.

Chicken, beef and beans are just a few high-protein foods, but are not the most convenient travel or snack foods. Fortunately, there are other sources of protein that can easily be carried and consumed at work or on the go.

Nuts

Nuts are a great source of protein and fiber. Peanuts, almonds, walnuts and cashews are a few examples of good nuts for snacking. Nuts are high in fat, however, so be careful with portion sizes.

Cheese

Cheese is high in protein and can be a quick and portable snack. Choose a low-fat hard cheese, like a mozzarella string cheese or a slice of cheddar. Cottage cheese is also an excellent protein source. Half a cup of cottage cheese contains as much as 14 grams of protein.

Greek Yogurt

Greek yogurt is thicker than regular yogurt and contains less sugar and twice the protein. Add fruit or honey if you're not going for a completely protein-based snack.

Hard Boiled Eggs

A hard boiled egg is an inexpensive, convenient snack and a key protein source. If you want to reduce your cholesterol intake, you can remove the yolk and still get plenty of protein from the egg white. According to the American Heart Association, healthy adults can safely eat one egg a day.

Tags: protein source

Remove The Stopper From The Tub

Stoppers have become more varied since the time of simple rubber caps.

When you have a slow-moving drain or clogs in the tub drain, remove the tub stopper to access the drain. Tub stoppers can connect to the tub in many different ways. Stoppers have become more varied since the time of simple rubber caps placed into the drain. There are stoppers that operate with levers and some that just simply push up and down. Once you know remove the stopper in your tub, you can quickly access your drain and get your tub draining again.

Instructions

Pop-Up Tub Stoppers With Lever

1. Pull the trip lever at the front of the tub up to open the pop-up stopper. The lever controls the up and down movement of the tub stopper with a link inside the drain pipe.

2. Pull the stopper out of the drain with your fingertips. If the stopper is difficult to remove, wiggle the stopper back and forth until it pulls out of the drain.

3. Disconnect the rocker arm from the spring linkage. The rocker arm is the solid metal piece that attaches to the stopper and the spring that attaches to the hand lever.

Lift Stoppers and Roller-Ball Stoppers

4. Lift the tub stopper open and locate the small screw just under the lip of the stopper. The lift stopper sits on a stem and the set screw holds the stopper onto the stem. Roller-ball and lift stoppers look identical. You pull up and twist lift stoppers while roller balls simply lift up and down.

5. Loosen, but do not remove, the screw with a Phillips-head screwdriver. Pull the stopper out of the tub drain.

6. Turn roller-ball stoppers counterclockwise until the stopper is free from the drain.

Plunger Stopper

7. Remove the two screws that secure the lever faceplate to the tub wall. Plunger stoppers are not visible from the tub because the plunger attaches to the lever inside the drain.

8. Pull the plate and lever away from the tub after removing the retaining screws. The linkage along with the plunger stopper will come out with the lever.

9. Wiggle the assembly gently if the linkage does not move freely out of the drain.

Tags: become more, become more varied, have become, have become more, inside drain

How Long For Spaghetti Squash To Mature

Spaghetti squash does not mature until early fall.

Spaghetti squash is a type of winter squash. It takes longer to mature than zucchini and other types of summer squash. Depending on the variety, spaghetti squash take 73 to 110 days to mature from the time the gardener or farmer sows the seed.

Growth and Maturity

Like acorn, butternut and other kinds of winter squash, spaghetti squash grow fastest during the heat of summer but generally are not ready for picking until September or October. However, they are vulnerable to freezing and should be picked before the first frost.

Harvest

Fruits are ready for picking when the skin has hardened and cannot be pierced with a thumbnail. About two inches of stem should be left attached to the fruit; squash without stems will rot.

Varieties

Cornell University's Department of Horticulture provides information about four varieties of summer squash that home gardeners commonly grow: Hasta La Pasta, Hi-Beta Gold, Pasta and Vegetable Spaghetti. The days to maturity for each variety are 73, 75, 90 and 88 to 110, respectively.

Tags: ready picking, spaghetti squash, summer squash, winter squash

Eat Foie Gras

Foie gras is rich in texture and flavor.

Foie gras is a popular French dish. The term in French means, "fatty liver" and is considered a rich delicacy since it is very fatty. Foie gras is made up entirely of duck or goose liver and can be eaten in many different ways depending on your preference. You can try this dish in a French restaurant or in the comfort of your own home. Experiment different ways of eating the dish to decide which way is your favorite.

Instructions

1. Eat foie gras with either white sandwich bread or whole wheat bread. Avoid eating the foie gras with rolls. Toast your bread lightly and remove the crusts. Slice a thin piece of the foie gras and place it on the bread and eat the two together.

2. Eat your foie gras with a compatible wine. Ask for a sweet Bordeaux wine. If this is not available, other pairings can be Jurancon, Bergerac or Monbazillac.

3. Cube the foie gras into small cubes and mix it in with a sauceless pasta. Add some extra-virgin olive oil to add more flavor.

4. Sear the whole foie gras in a hot pan. This should be done quickly since the liver is very fatty and can be melted away. The outside should be brown and the center should be a light pink. Serve with bread or alone. You can also add different condiments such as hot sauce if you want a bit of kick.

5. Pair the foie gras with something sweet such as dried figs, a fruit jam or compote. The differences in texture and taste can be harmonious and delicious.

Tags: foie gras with, gras with, foie gras, different ways, foie gras, Foie gras, foie gras

Polish Vodka

It's the most popular type of booze around. It's used in a laundry list of drinks and cocktails too long to mention. Vodka is a distilled spirit made from plant material left to ferment and usually holds a somewhat high alcohol content---40-percent, to be exact. But what else is there to know about Vodka?

Geography

As with any number of items created throughout the centuries, the actual origin of vodka is still up for debate. Yet, the one thing that most people can agree on is that it was created in either Poland or Russia.

Time Frame

Vodka was formulated sometime during The Middle Ages, most likely in the eighth century. Polish Vodka was originally used for medicinal purposes, and specifically to increase fertility and awaken lust. It wouldn't be until the tenth century that it was used recreationally.

Around the thirteenth or fourteenth centuries, vodka's distillation process began to advance, allowing for a better quality product with a higher alcohol content. The sixteenth century would usher in large-scale vodka production and then greater global distribution during the seventeenth and eighteenth centuries, with exportation to the Netherlands, Denmark, England, Germany, Austria, Hungary, Ukraine and even Russia.

Types

Because of the times, many producers of vodka encountered problems with their supplies, often finding issues with taste, scent and hue. These obstacles actually brought about great innovation. Since Poland was situated on an Asian trade route, the country, and the vodka producers alike, had access to herbs and spices not of the region, and so ushered in the age of flavored vodka. Surprisingly, by the end of the sixteenth century, there were around 72 different flavors of vodka, including ginger, pepper, citrus, currant, and mint.

Significance

In the eighteenth century, the vodka industry of Poland began to soar. It was at this time that the methods of distillation further advanced for the country, allowing Polish vodka to surpass the Russian version in strength, purity and flavor. It quickly began to be exported all over the world.

Identification

Today, you can still find many bottles of vodka from Poland at your local liquor store. Some of the more popular are Belvedere, Snow Leopard, Chopin, Bak's Zubrowka Bison and Luksusowa. You can also find some very good affordable bottles in the likes of Mor Vodka and Wodka Wyborowa.

Tags: Polish Vodka, sixteenth century

Make Chicken Breast Into Cutlets

Making chicken breast into cutlets can easily be done once you know the technique. It can come in handy when you want to make a meal with cutlets and only have chicken breasts in the house. Below you will find step-by step instructions on make chicken breast into cutlets, which are perfect for broiling, grilling, or sautéing.

Instructions

Make Chicken Breast Into Cutlets

1. Place the chicken breast on top of the cutting board with your hand laying flat on top of it.

2. Using a large, sharp knife, cut the chicken breast in half so you're slicing parallel to the cutting board.

3. Stop cutting when you're 1/4-inch from the opposite side.

4. Open the piece of chicken like you would with a book.

5. Place a sheet of wax paper on top of a cutting board or other safe work surface. Place one slice of chicken on top of that, and then lay another piece of wax paper over the slice of chicken.

6. Pound the slice of chicken with a meat mallet or rolling pin so that it is evenly 1/4 inch thick throughout the whole piece.

Tags: chicken breast, cutting board, slice chicken, Breast Into, breast into cutlets, Chicken Breast Into

Log Homes & Carpenter Ants

Carpenter ants, like all creatures, have a useful purpose. They take care of wood debris in the wild and are part of the natural recycling process. Yet they can be a problem for owners of log homes.

Moisture

Carpenter ants are attracted to areas that provide a steady supply of moisture. It is necessary for their survival, and they do not discriminate between a natural source or a man-made source, such as those that often exist in and around log homes.

Exterior Problem Areas

Areas on the outside of log homes that can present a problem including water outlets for hoses, rain gutters and spouts, porches and roof eaves.

Interior Problem Areas

Indoor plumbing presents the most advantageous opportunities for carpenter ants in log homes. Kitchens and bathrooms--any rooms with pipes--are most susceptible, as the condensation that naturally collects there can attract carpenter ants.

Prevention

Keeping standing water cleared away outside log homes will help curtail the growth of carpenter ant infestations. Wrapping pipes inside the home will also remove moisture sources. Sealing gaps with caulking or insulation will help as well.

Treatment

Most carpenter ant treatment solutions contain borate. This ingredient will control infestations effectively, and has a residual effect that will continue to dissuade future problems for weeks or months.

Tags: Carpenter ants, outside homes, Problem Areas, will help