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I’m sure you’ve heard the jokes about the “ring n’ dash” mode of disposing of excess zucchini? Bag up a bunch of humongous zucchini, deliver to an unsuspecting neighbor’s porch, ring the door bell and run…fast! I’m thankful we haven’t had to resort to that. Our container garden has been doing well this year, without us being overwhelmed with fresh vegetables, specifically zucchini. There has been just enough zucchini to use to prepare a few delicious meals, plus a few extra for the freezer. After sharing my creamy Kool-Aid Pie recipe the other day (which you must try by the way), I decided I needed to make something a tad bit healthier. If you really need an excuse to eat this dessert, zucchini is extremely healthy! Just sayin’… 3 Ingredient Chocolate Zucchini Cake By now, you’ve probably picked up on the fact that I like simple recipes with few ingredients. This cake is so easy to make starting with a cake mix, and adding eggs and grated zucchini. Because it doesn’t have any oil, it’s not quite as moist as a regular cake, but it definitely had a wonderful flavor. Chocolate Zucchini Cake with a Cake Mix - 1 Devil’s Food cake mix - 2 eggs - 1 1/2 cups grated zucchini, about 1 medium size (loosely packed in measuring cup) - Print Recipe Card - Grate the zucchini (a food processor works good) - Mix the ingredients together in a bowl for 2 -3 minutes - Pour the cake batter into two greased medium loaf pans (use cocoa powder to lightly “flour” the loaf pan to keep the cake from sticking to the sides) I divided the batter to make one loaf pan and 10 cupcakes. - Bake at 350° for 35 – 40 minutes (bake cupcakes 15 -18 minutes), or until toothpick comes out clean. Frost the cake with your favorite frosting, if desired. This cake is delicious served with a scoop of vanilla ice cream! Perfect for an easy dessert to share with family and friends.

Let me just start by saying that I don’t think I can say enough good things about this cornbread. This buttermilk cornbread was absolutely amazing. I love cornbread but I don’t often make it at home because it can be dry, crumbly, and just kind of generally unsatisfying. BUT NO MORE! This recipe was very easy to make, as it all came together in my stand mixer. 👍👍 I have to admit, though, as I poured the mixture into the baking pan, I couldn’t really see how it would come together in the oven and be a good cornbread. The mixture seemed way too thin and much less like the batter I imagined. But maybe that’s the very thing that sets it apart!! This cornbread was moist, not crumbly at all, and held its shape very well. We ate it warm right out of the oven topped with melted butter and I could have turned the whole darn thing into a meal right there. This is a great way to use up that buttermilk you bought just for a few tablespoons for a salad dressing you were making, and now have almost a whole container of it left… 😉 I am already thinking of different ways to jazz up and use this cornbread – adding jalapenos and cheese, adding poblanos and fresh corn… For now though, please go make this cornbread, because it was so frickin’ good! You can find the original recipe //here//. 6 tablespoons unsalted butter, somewhere between cold and room temperature 1/3 cup granulated sugar 1 3/4 teaspoon kosher salt 4 large eggs 1 cup cornmeal 1 cup plus 2 tablespoons all-purpose flour 1 tablespoon plus 1 teaspoon baking powder 1/2 cup whole milk 1 cup full-fat buttermilk (I used low-fat as it was all I could find, and it turned out fine) 1/2 cup mild olive oil (I used ‘extra light olive oil’) 2 tablespoons honey 1. Preheat your oven to 350°F and line an 8-by-8-inch metal pan with parchment paper. 2. In a stand mixer fitted with the paddle attachment, beat the butter, sugar, and salt on medium-high speed until light and fluffy, about 2 minutes. Incorporate the eggs, 1 at a time, beating well after each addition. Be sure to scrape the sides of the bowl well. 3. Pause the machine and add the cornmeal, all-purpose flour, and baking powder. With the mixer on low speed, mix until incorporated. Then pour in the milk, buttermilk, oil, and honey and mix just until combined. This should yield a very loose, runny batter. (Small lumps of butter are no problem, but avoid any lumps of flour. If you see them, mix the batter just a little longer or work them out with your fingertips or the tines of a fork.) 4. Pour the batter into the pan and bake for 45 to 50 minutes, or until a tester comes out clean. You’re going to want to start checking the cornbread after 30 minutes, and if the surface turns perfectly golden brown before the time is up, loosely cover the pan with aluminum foil. Let the cornbread cool ever so slightly in the pan on a wire rack prior to slicing. This buttermilk cornbread is best served the day it’s made but keeps for up to 2 days if wrapped well.

Welcome to Honey Crumb’s new blog! I’m Carla, the owner and pastry chef here, and I’ll be introducing my all-female team of cake artists to you in the coming weeks. I kept a cake blog from 2010 until about 2013, when business at Honey Crumb really started booming and I channeled my time and efforts into full-tilt cake production. I only realized recently, long after deleting the original Honey Crumb blog, how much I missed writing about our behind-the-scenes work at a custom cake bakery in downtown Seattle, sharing my baking secrets and tips (suitable for both new bakers and seasoned professionals!), and showcasing the work of other artists and chefs whom I greatly admire. The reboot of this blog aims to do just that. To my great joy, the legendary Seattle-based chef and restauranteur Tom Douglas gave Honey Crumb a shoutout yesterday on his KIRO radio program, the Seattle Kitchen Show. In this episode, he focuses on purchasing and cooking the perfect steak, but towards the end, there’s a special segment on baking tips. Tom says our scratch-based chocolate cake reminds him of his grandmother’s baking, which is just about the best compliment he could give us. You can listen to the show here (the shoutout is at 50:15 if you’d like to skip to that part!). In gratitude for the mention, we’re sharing our Dark Chocolate Cake recipe here, so that anyone and everyone can have a taste of our cakes! Our clients absolutely adore this cake, and it’s been a best seller on our menu for almost ten years. So, here’s our invitation to heat your oven, plug in your mixer, and drop us a comment to let us know how the cake turned out for you! Dark Chocolate Cake 285 g ALL-PURPOSE FLOUR (we recommend Bob’s Red Mill organic unbleached white flour) 450 g GRANULATED CANE SUGAR (we only ever use C & H Brand) 120 g COCOA POWDER (we love Ghirardelli Majestic, and/or Guittard Cacao Noir — this is a chocolate cake, so the quality of the cocoa powder you use is really important!) 3 teaspoons (tsp) BAKING SODA 1-1/2 tsp BAKING POWDER 1 tsp SALT 3 WHOLE free-range EGGS (large) 1 cup / 237 ml HOT BLACK COFFEE (or, 1 Tbsp Hoosier Hill Farm espresso powder, blended into 1 cup hot water) 1-1/2 cups / 360 ml BUTTERMILK 3/4 cup / 180 ml VEGETABLE OIL (we like cold-pressed safflower oil; you can use any light / mild-tasting vegetable oil) 1 tablespoon (Tbsp) VANILLA EXTRACT Heat the oven to 325 degrees F (internal temp; use an oven thermometer if you need to make sure that the outside reading matches the actual internal temp of your oven) (1x batch is sufficient for two 8” round pans, which would serve 20-24 people generously. You can halve this batch if you’d prefer to bake two 5” round pans, which would serve 10.) Make sure all ingredients (particularly the eggs and buttermilk) are at room temp before you begin. Prep your cake pans by cutting out two 8” circles of parchment paper, and inserting a flower nail — as a heat-conducting aid — into the middle of each parchment circle before putting it into the pan. Weigh out all your dry ingredients (flour, cane sugar, cocoa powder, baking soda, baking powder, and salt) in the bowl of your stand mixer, and whisk them well together with a hand whisk. This will break up any lumps in the cocoa powder and flour. Attach the bowl to your mixer, fitted with the paddle attachment, and stir the dry ingredients gently on speed 1 (aka “stir” speed on a KitchenAid). Whisk together the hot coffee, oil, buttermilk, vanilla extract, and finally the eggs in a large jug or a bowl with a pouring spout. On speed 2-3, add the wet ingredients to the dry mixture, pouring them into the mixer bowl in a steady stream, then increase the mixer speed to 4-5 and let the mixer run for 1 minute. It’s a good idea to ramp up the mixer speed gradually, as the batter is quite loose and may splash! Stop the mixer and scrape down the bowl with a rubber spatula, then turn it back on to speed 4-5 for another full minute. The batter should now look pretty smooth and glossy. Divide among prepared pans and bake on the middle rack until done (approx. 28-35 mins for 8” round pans). “Done” means that a bamboo skewer inserted into the middle of the cake will come out clean, or with just a couple of moist crumbs clinging to it — no streaks of wet batter! Cool your cakes in their pans for about 10-20 mins (ideally on a metal surface, such as a cookie sheet, to allow heat to be conducted away rapidly from your cake pans). Then, flip them out onto a sheet of plastic wrap, pull out the flower nail and peel away the parchment, then wrap carefully to keep out as much air as possible. Allow the cakes to rest overnight on the kitchen counter, or in the fridge, before you split, fill, and frost them. If you’re in a hurry, you can chill the baked cakes (wrapped well in plastic film) for a couple hours and then proceed to fill and frost them. This resting period allows the layers to settle, and encourages the cake to develop a better structure. (Cakes develop their structure as they cool, not just as they bake!)

Keeping your Ottawa home cozy requires adequate insulation to keep the cold out and maintain the warm air inside. When insulation is not properly installed, it causes your home’s heating and cooling unit to work overtime to regulate the temperature in your home. During FineLines Roofing & Renovations’ roof and attic inspections we examine insulation for proper placement and R-value to determine its efficiency. Effective insulation slows the movement of heat and prevents it from escaping through walls. To do this, an effective insulation system has the following: An air barrier, which prevents the movement of interior and exterior air. A vapour retarder, such as polyethylene sheeting, which prevents moisture from moving from warm interior spaces into a colder areas where it can be condensed. The ability to release any moisture that gets into the insulation system (drying potential). R-values are a rating system used to determine the effectiveness of insulation. The higher the R-value, the better it is at preventing the movement of heat. Canadian insulation products are labelled with R and RSI values (the metric equivalent of R-value). When considering a renovation or new home construction it is important to check your provincial building code requirements to determine the minimum R-values for the intended application. In the Winter Interior walls cold to touch High heating bill Unbalanced heat distribution throughout building Mold on walls In the Summer Hot indoor air High cooling expense Air conditioner working overtime Mold in basement To save on energy costs, the attic is often the most cost-effective place to insulate. In addition to spray or batt insulation, loose fill is often used over the top of ceiling joists. During attic inspections we check that: The air barrier at the ceiling line is tight to ensure warm moist air from the house does not get into the cold attic and condense in the winter. Assess ceiling light fixtures, the tops of interior walls and plumbing stacks for air leakage. Ensure that soffit vent is not blocked. It is especially important that basements have adequate insulation. Basement walls need to restrict moisture flow both inside and outside the house. To prevent foundation drainage, the exterior basement walls are insulated with rigid fibreglass or mineral wool. Properly installed insulation can help to regulate the temperature inside your home, making it more comfortable year round. Because the indoor temperature is adequately maintained when your home is insulated, your heating and cooling system uses less energy to keep rooms at a comfortable temperature. Regions which experience cold winters and hot summers may require insulation with a higher R-value.

This is the final report on the SIREN grant relating to engaging educational institutions in SW Minnesota and their respective faculty. The first year our report focused on the planning leading up to classroom implementation. The second year focused on actual in-classroom activities centered around the impacts of varying soil nutrient levels for plants and the impacts of these varying levels on the environment. The final year included distribution of instruments to the participating institutions through a no cost extension of available funds remaining from the original grant to address research integrity. The work asked of the participating institutions receiving the data collecting instruments was to set up an experiment using hydroponic apparatus which could control and then detect impacts of various nutrient levels delivered to the plants. Project Coordinator: Pauline Nickel. Outcomes: short-term, a web-based resource for agriculture and science educators in southern Minnesota and beyond; Intermediate, better understanding among science and vocational agriculture teachers of the sustainable farming system and of the inquiry process as a teaching tool, and teachers, producers and university scientists engaged in interactive problem-solving; Long-term, successfully integrating sustainable agriculture into the science curriculum and connecting sustainable ag producers with future farmers (and other careers) in the region, as well as current producers and community members. Outputs: a curriculum resource for teachers and research reports for producers and the community, expanding the audience for sustainable agriculture concepts. Producers will help to define research questions and integrate sustainable agriculture practices (e.g., water quality) into organic and conventional systems in our region. Context: High use of chemical weed control and fertilizers by 90% of the region’s producers impacts soil and water quality; economically and environmentally sustainable farming enhances quality of life and recreation options. Research-based information on sustainability is critical. Approach: SIREN was guided by an Advisory Council of conventional and organic farmers, researchers and educators. Teacher workshops followed the well-tested Improving Teacher Quality model. Evaluation assessed educator and student outcomes; their research results were shared with other teachers, with area producers at Field Days and other events, and in community education forums. Over the life of the proposal the number one objective was to engage high school teachers and students in a scientific inquiry approach to learning about and better understanding sustainable agriculture. This was achieved through the three scientific experiments which participating teachers from several educational institutions participated in through numerous all day seminars at the Center and field trips to numerous farms in SW Minnesota. The teachers then used the same procedures, methods and field trip information to carry out the same experiments in their respective classrooms.(Two of the three experiments have been summarized in previous reports. The third experiment is included in this report.) University of Minnesota Southwest Research and Outreach Center Dr. Jeff Strock, Dr. Paulo Pagliari, Ms. Emily Evans CAUTION: This procedure involves the use of chemical reagents and hypodermic needles. All appropriate safety precautions and procedures should be followed when exposed to or handling these materials. (Disclaimer). Objective: The purpose of this experiment is to introduce the concept of hydroponic culture of plants and to qualitatively and quantitatively measure the effect of induced nutrient deficiency symptoms for plant nutrients including: nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sulfur (S), iron (Fe), copper (Cu), zinc (Zn), Boron (B), Molybdenum (Mo), and Manganese (Mn). There are five phases in this project; (1) seed germination, (2) seed elongation, (3) growth in full nutrient solution (4) growth in treatment solutions, and (5) observation and assessment. The duration of the experiment will be very flexible but one should plan for at least eight to twelve weeks. The longer the duration of the experiment, the more pronounced the negative effects of nutrient deficiency will be on plant growth and development. The protocol below is organized week-by-week along with an indication of the phase. WEEK 1 Seed germination Seed choice is important; avoid root/tuber plants such as beets, radish and potato. Recommended seed choices include: corn, soybean, tomato, pepper and cucumber. Germinate more seedlings than you will actually need for the experiment because seed germination, depending on the age of the seed, can range from under 50 to over 90 percent. This will also allow you to choose the best looking seedlings at the next two steps to ensure you are starting the experiment with thriving healthy plants. To germinate the seed, lay out a few layers of paper towel and lightly wet with a spray or squirt bottle. Spread the seed out on the wetted paper towel keeping one to two inches between seeds. Apply a few layers of paper towel over the seed and lightly wet. Place in a unzipped plastic Ziploc bag (towels may be loosely rolled to fit several in a bag) and cover with an opaque material. The ultimate goal is to keep the seeds in an environment that is moist, dark and warm. Rewet towels when necessary. It is important to maintain the paper towel moist during seed germination to provide enough moisture to the germinating seedling. Seed will generally germinate in 2-5 days. WEEK 2 Seed elongation Once the seedlings have germinated and the main root system and first leaves are developing, the seedlings should be placed in paper towels, standing on end and stored in a container. Choose the healthiest and strongest looking seedlings to transplant, and transplant several more than you will need so you can again choose from the healthiest plants when it is time to transplant them into the nutrient solution. To prepare the seedlings, lay out a few layers of paper towel and wet with a squirt bottle. Place seedlings at the top of the towel with shoots above the edge and roots lying on the towel, spaced apart about 1.5-2 inches. Lightly cover the seedlings as if to “sandwich” the roots but leaving the shoot still out the top of the towel, then wet the top paper towel. Gently roll the towel lengthwise so the shoots are still sticking out of the top and place in a container (a cottage cheese or yogurt container would work well, or you may use a 2.5 L container half-full of tap water). The water will wick from the end of the paper towel submerged in the container up to the top of the paper towel where the seed/root/shoot are located, keeping the seedling in constant supply of water The seedlings should be kept in the paper towel rolls and allowed to elongate for 1 to 2 weeks. Do not allow the container to become empty or the paper towels to dry out or the seedlings will die. Careful observation and rewetting will most likely be necessary. WEEK 4 – 7 Once the root system of the seedlings becomes better developed and the shoot of the plant is approximately 2 inches, it is time to transplant the seedlings. A warm, 70 F, well lit environment is the ideal place to set up your experiment. Full Nutrient solution preparation and addition Note: Use extreme caution when working with all chemical reagents. Have in an accessible/local file all chemical Material Safety Data Sheets (MSDS) and be familiar with hazards, safe handling procedures, reporting procedures, and first aid recommendations. In addition, follow all appropriate safety procedures (eye protection, gloves, etc) when using chemical reagents. All containers should be given the complete nutrient solution as soon as seedlings are transplanted and receive the full nutrient solution for four to six weeks. Prepare nutrient solutions from reagent grade compounds available from companies such as Fisher Scientific (Fisher.com). The complete solution includes nitrogen, phosphorus, potassium, iron, calcium, manganese, magnesium, zinc, boron, sulfur, copper, sodium, chloride and molybdenum. The complete nutrient solution should be prepared using the prescribed amount of pure dry chemical reagent plus the required amount of distilled/deionized water (Table 1). The reagents should be weighed out to three decimal places on an appropriate balance. It is recommended that reagents be prepared using volumetric flasks. However, graduated cylinders and beakers can be substituted. Alternatively, rather than purchasing reagents individually, which can be expensive, prepare nutrient solution A and B (GroMagnon Growth Nutrient Formulation) available from American Hydroponics. Part A and B mixed together represent the complete stock hydroponic nutrient solution concentrate. Substitute individual solutions of ammonium nitrate, sodium phosphate, and potassium chloride (muriate of potash) for part A in order to impose nitrogen, phosphorus and/or potassium treatments (see Table 1). A 2.5 liter polyethylene container should be used to conduct the experiment. Add about 2 liters of distilled/ deionized water to the container (ordinary distilled water is satisfactory for N, P, K, Ca, Mg, and Fe treatments). Add the designated amount of full nutrient solution to the 2.5 liter polyethylene container. The seedlings are now ready to be transplanted. Transplanting The lid should have two one-inch holes and one 1/4-inch hole pre-drilled in it. The seed and the entire root system should extend at least two inches below the lid and into the solution in the container once the lid is attached to the container. Choose the healthiest and strongest looking seedlings to transplant into the nutrient solution. To prepare the seedlings for the lids, wrap a rope of cotton or position several cotton balls around the seedling stem near and slightly above the seed. The cotton helps support the seedling and allows for stem expansion and growth during the experiment. Fit the wrapped seedling into the one-inch hole in the lid with enough cotton so it is secure enough that the seedling will not slip through. If the cotton gets wet, and there is not enough cotton to support the plant, the seedling will fall through the hole into the nutrient solution. The configuration of the container lids allows for one or two plants of the same species or two different species to be grown in the same container. One advantage of growing one plant per container is that not only can “above-ground” nutrient deficiency symptoms (shape, size, color) be observed, but also “below-ground” symptoms (root growth). Light must be excluded from the container to prevent algal growth. Aluminum foil formed around the container and a piece on top of the container can be used to prevent algal growth. Aeration Caution: Use extreme care when working with needles! Know and follow all safety protocols, reporting procedures, and first aid recommendations. Root aeration is critical for survival of hydroponically grown plants. A standard aquarium pump (100 gal.) can be used to aerate up to 40 containers. A 3/16th inch supply line is connected to the pump and positioned next to the containers. Aeration tubes are constructed using a 15-18 inch segment of 4 mm o.d. metric tygon tubing. The tubing is fastened to the flared end of a Becton Dickinson precision glide needle. A small amount of household glue is used to secure the tubing to the flared end of the needle. Care should be exercised when constructing the aeration tubes so as not to get adhesive in the end of the tubing or the tube will become blocked and the aeration tube will not work. Once the aeration tubes are ready for use, the tip of the needle is used to puncture the supply line. Place the open end of the tubing through the small hole in the lid and into the nutrient solution, so that it bubbles and creates water movement. It is helpful to tape the tubing to the lid at this point. Maintenance Daily maintenance of the experiment is required, from start to finish. A tremendous amount of effort is put into carrying out this experiment/demonstration and neglecting to address problems as they occur could result in failure of the activity. Daily. It is important to check daily that the aeration system is functioning properly and that each aeration tube is operational. Minimizing light penetration into the containers is important to minimize algal growth. If algal growth occurs on the cotton support material it should be changed. It is critical to monitor water levels, and add distilled water as needed between weekly solution replacements (see below). Weekly. The containers must be rinsed, cleaned and refilled with distilled/deionized water, and the nutrient solutions replenished on a weekly or bi-weekly basis. When refilling containers and replenishing the nutrient solutions, the container lids with growing plants can be temporarily placed on a clean bench but returned to the appropriate container as soon as possible, within 15-minutes. If cotton balls are checked for algae and changed when algae is initially detected and light penetration into the containers is limited then rinsing and cleaning of containers can be minimized or eliminated. When the distilled water is replenished it may be necessary to clean the containers with a brush or wash cloth because algae may begin to grow on the walls of the containers. The containers should always be kept free of algae. WEEK 8 -12 Introducing the treatment After the initial four to six week growth period in the full nutrient solution, treatments may be assigned to selected containers. Containers and lids should be clearly marked with a treatment number. It is also important to record the nutrient treatment (N, P, K) assigned to the container. Solutions should be mixed according to Table 1, and treatments prepared according to the guidelines in Table 2. Plants should grow in treatment solutions for a minimum of two to four weeks. Four weeks is recommended to ensure full development of deficiency symptoms. One possible treatment design could consist of five treatments including: a nitrogen deficient treatment (zero N), a phosphorus deficient treatment (zero P), a potassium deficient treatment (zero K), a zero nutrient control (just distilled water), and a full treatment (complete solution). Although this is one option, any of the nutrients found in the complete solution could be used as a treatment. Alternatively, various other combinations of treatments may be imposed. Factors that may be considered as possible treatments beyond nutrients include: light, water, solution pH, and temperature. For example, a complete nutrient solution could be use throughout the experiment but plants could be subjected to varying degrees of shading (0-100%). Maintenance Daily. Again, daily maintenance is imperative. Plants and aeration tubes should be checked every day. Continue to minimize light penetration into the containers to avoid algal growth. Change the cotton as needed. Weekly. The containers must be rinsed, cleaned and refilled with distilled/deionized water, and the proper treatment solutions replenished on a weekly basis. When refilling containers and replenishing the nutrient solutions, the container lids with growing plants can be temporarily placed on a bench but returned to the appropriate container as soon as possible, within 15-minutes. If cotton balls are checked for algae and changed when algae is initially detected and light penetration into the containers is limited then rinsing and cleaning of containers can be minimized or eliminated. It may be necessary to clean the containers with a brush or wash cloth because of algae growth on the walls of the containers before adding the fresh solution. The containers should always be kept free of algae. WEEK 12 Observation and assessment Quantitative and qualitative observations can be documented during and/or at the end of the experiment/demonstration. Quantitative observations are those characteristics of a process or object that can be precisely measured: length, height, diameter, area, volume, mass, speed, time, temperature, cost, age, etc… In contrast, qualitative observations are often categorized into patterns; observations are generally descriptive accounts of a process or object’s characteristics. Examples of qualitative data can include: observation and reflection field/laboratory notes, appearance, color, texture, smell, taste, pictures, and other materials. An example form is included at the end of this document which can be used for quantitative and qualitative observation and assessment. Examples of quantitative measurements that could be used for this experiment/demonstration include evidence of stunted growth (plant height, stem diameter, number of growth points, root system length, plant and/or root mass, number of leaves), percent of plant displaying symptoms (leaf count, healthy versus unhealthy leaves), other direct measurements (tissue analysis, yield). Examples of qualitative measurements that could be used for this experiment/demonstration include leaf discoloration [yellow/white(chlorosis), brown/tan (necrosis), pale green, red, purple], location where symptoms occur (new or old leaves, leaf margins, between leaf veins, spots, stripes), leaf shape (misshaped, curled, folded, wilted or bent). These measurements could be expressed in written notes, illustrations, or even photographs. The assessment component of this experiment/demonstration could consist of a written report and/or group discussion. For example, a group discussion could be organized by a particular treatment or a specific plant species. Once the groups are formed, the data sheets can be used to facilitate the discussion by using leading questions in order to determine it the students learned how to properly identify nutrient deficiency symptoms. The students could be initially asked to identify which was the best treatment and which was the worst and why. Then the instructor would describe the main characteristics of nutrient deficiencies, for example, nitrogen, phosphorous, and/or potassium deficiency, if these were the chosen treatments. As a follow up the attention would then turn back to the plants as which time the students would be asked to identify the appropriate treatments. • The University of Minnesota does not assume liability for injuries incurred as a result of following this protocol. • The University of Minnesota does not imply that methodologies and suggestions outlined are the only applicable ones. • Mention of products/companies is not intended to reflect endorsement. • It is the responsibility of the science teachers and/or school administrators to use/observe safety policies and follow appropriate safety procedures. • It is the responsibility of the science teachers and/or school administrators to instruct students to use/observe safety policies and follow appropriate safety procedures in order to make it safer in the science laboratory. All of the materials including workshop agendas and handouts have been included in the WIKI page started with this project. The WIKI page will continue to exist as a reference for the teachers and their institutions to use in the future. You can view the wiki site at http://swroc.cfans.umn.edu/ResearchandOutreach/K-12EducationProfessionalDevelopment/SustainableInquiryResearchEducationNetwork/index.htm. New teachers coming into these respective schools will also have ready access to this page and use its information to carry on this teaching process into the future. For the teachers who participated in the project there is little doubt this project has gone far in raising their awareness levels about the intricacies of sustainable agriculture. More importantly, the project has given these teachers a user friendly set of teaching tools to carryout the challenges of teaching about sustainable agriculture in their classrooms; classrooms situated in the center of the very subject matter they are teaching. From the personal comments which were included in the previous annual reports, it is evident the impacts have been quite profound and positive on the participating teachers. One can only assume these impacts will continue into the future should these teachers or the teachers who follow them continue to follow what has been given to them by way of the workshops,scientific experiments, experiences during training, and creative classroom environment for understanding the science of agriculture. School administrators have expressed great appreciation for the impact that this effort has turned classrooms into laboratory and experiential learning. This pilot model has been adapted to other K-12 programs at SWROC for teachers and students.The model is available on the SWROC web site for use by those using web based educational information. http://swroc.cfans.umn.edu/ResearchandOutreach/K-12EducationProfessionalDevelopment/SustainableInquiryResearchEducationNetwork/index.htm. How does one approach an economic analysis of a project of this nature? Is there a reliable way to value the economics of enhancing teacher effectiveness in the classroom using the information, techniques and instrumentation utilized in this whole project? The greatest percentage of economic benefits of this project will be long term and reaped (no pun intended) on into the future when teachers increase student awareness of the monetary, social and environmental benefits of sustainable production agriculture practices. In the end, individual attitudes and understanding of sustainable agriculture are achieved one person at a time whether this be a teacher, a student, a consumer or a farmer. This project and other programs adapted from the model have created greater consumer education on the positive agriculture practices. It has been our hope with this project we have been able to show measurable pieces of agriculture production which can directly impact our environment either negatively or positively and thus begin to understand the economic impacts. This was a project involving teachers in the classroom, with farmers assisting in developing the curriculum and having a direct involvement in the delivery of education. However, it is anticipated students in the schools participating in the project who come from farms around the communities where the project was part of the curriculum will engage in good conversations between students and parents and a much better understanding of sustainable agriculture practices will result. Students in the classroom who become farmers will have a better understanding of how they can implement sustainable agriculture practices. It is also hoped and anticipated should they or their classmates not become directly involved in farming in the future that they will never the less have a better understanding of sustainable agriculture and be able to convey this understanding to their peers in what ever fields of work they pursue. It is also anticipated agricultural education teachers will put greater thought into how they answer producers questions. Some stated verbally this will happen. Educational & Outreach Activities Over the course of the SIREN Project a WIKI page was set up for the teachers participating in the work of the project. The WIKI archives all of the workshops the teachers attended including all of the materials handed out. It also includes some of the videos explaining the protocol for conducting the classroom experiments. The wiki is available at http://uofmsiren.wikispaces.com/. Areas needing additional study Education on sustainable agriculture must continue to involve producers in the classroom, especially those having a terrific attitude about sustainability and demonstrating those practices in their farming operations otherwise it will end up being a one time method of involvement for the voices of sustainability. How do we get more classrooms of students out on sustainable farms? How do we embed more sustainable practices into and across all curriculum where applicable? How do we schedule training so it does become doable with school schedules?

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Days are getting hotter and drier, and more inhospitable to the slug which must stay cool and moist to survive. So now the manic spring planting season is over, it’s time to turn your attention to the kind of places where slugs love to hide during these hot summer days. The sudden burst of lush new growth provides ample places for slugs to take refuge, so keeping this trimmed to a minimum not only helps show off the explosion of colourful summer bedding, it also robs the slug of some of its daytime haunts. Keep the lower leaves of larger annuals pruned because slugs love to shelter there too. Keep your lawn edges trimmed. This not only adds that finishing touch to a freshly mown lawn, it removes another favourite slug refuge. It’s from places like these that slugs emerge in droves to launch their night time attack on your plants. Go on a nocturnal slug hunt and see how many of the little blighters you can collect and dispose of. It’s a surprisingly effective form of slug control.

Chipotle Tequila Pork Sausages Ah, love. It’s great. I love being in love. I love being loved back by my lover. Love, love, love, love, love. Love means different things to different people, but one of the things that it means to me is having a fabulous partner who know that for Christmas what I would really want, more than anything else, is something shiny. And made of metal. That grinds meat and stuffs sausages. For Christmas this year, Mike gave me The Porkert, a virtually indestructible, Soviet-style meat grinder with a sausage stuffing attachment. Ah…sigh….love, love, love, love, love. So excited was I about my new sausage making gear, that immediately on Christmas day I pulled giant hunks of meat out of my freezer to thaw. At 9 am on Boxing Day I was calling around to the local butcher and various grocery stores to see where I could procure a stash of intestines for casing, and by December 27th I was gleefully tucking packages of home made sausages into the freezer for future use. I. Love. Making. Sausages. Seriously, this process tickled me more than anything else that I’ve done in the kitchen, despite the innate gag-factor of grinding meat and handling intestines. Oh, and don’t forget that then there’s the payback: scads of delicious, well seasoned, taste-tailored homemade MEAT PRODUCTS to enjoy for weeks to come! I think that Mike enjoyed sausage making *almost* as much as I did, particularly when he was chowing his way through the finished product. Of course, that means that while I was riding the meaty high I tried to slip in, “Yes, this WAS fun, wasn’t it? And just imagine how much more fun it will be when we start curing our own-” But that’s where he drew the line. Apparently I’m banned from turning our basement crawl space into a mecca of meat. I suggested that if he didn’t want me curing meat in the (optimal humidity and temperature controlled) basement, that I understood. I could totally just do it in the dining room instead……that didn’t fly, but the look of horror and revulsion on his face was totally worth it. If you had a yen to begin making your own sausages, I suggest that you start by reading up on rules, hints and tips from a venerable Charcutier or meat-muse. My go-to for all things meat is Michael Ruhlman, and I had read his book Charcuterie from cover to cover, but there are a number of other great guides out there as well. As you start to do research on sausage making, there are a few common themes that you would do well to note. 1. Temperature matters. Keep things cold. Chill your meat and even chill your grinder and blades, if you can. This will make a world of difference to the texture and quality of the finished product. 2. Fat is good. Make friends with fat. If you don’t, you won’t be too pleased with the dried out and flavorless end product. 3. Sinew is bad. We would have saved a lot of time and heartache if we had noticed that underneath the big fat-cap on our pork lay an insidious line of sinew and silverskin….which we later had to remove manually, piece by piece, off of each chunk that we had cut and left to marinate. Anything that would be gristly when the meat cooks (sinew, ligament, silverskin, etc) should not be ground. It ends up wrapping around and tangling on the grinder’s blade, so instead of getting gorgeous spaghetti-like strings of seasoned ground meat, you get a pulpy-mash where the fat and meat are indistinguishable. This is bad. Very, very bad. 4. Don’t leave flavor to chance. Before you go through the effort of stuffing your sausages, fist take a small patty and fry it up to see if you need to correct for seasoning. Does it need more salt and pepper? Garlic? Spice? Anything at all? Now is your chance to find out. 5. Sausages need salt, but there’s no need to be a cowboy. Be moderate with how much salt you add when you’re grinding the meat. You can always add more salt later, but if you’ve over-salted your meat then it’s really hard to correct the problem. You’ll know if it’s under salted when you try a test piece. Chipotle Tequila Pork Sausages Makes about 20 5-6″ links - 5 lb (2.25 kg) boneless pork shoulder * - 1 lb (450 g) porky back fat - 2 tbsp chili powder ** - 1 tsp cinnamon - 1 tbsp cumin powder - 2 tbsp dried oregano - 2 tsp black pepper - 1.5 – 2 tbsp kosher salt *** - 6 cloves garlic (appx 2 tbsp) - 2 large chipotle peppers in adobo sauce (about 4 tbsp when chopped) - 3/4 cup tequila - 1/2 cup chopped fresh cilantro - 12 – 15 feet of cleaned sheep intestine casings * You want a nice fatty and flavorful meat, so pork butt or boneless pork rib would be fine to use if you weren’t as interested in the shoulder. ** Try to use a Mexican chili powder, if you have one. *** Start with 1.5 tbsp, and if you find that it isn’t salty enough (when you fry up a test piece) then add some more. It could be that I took my first 20 pictures of sausage making without having a card in the camera. That’s just a possibility. However, let’s just pretend that it’s because I know that you don’t really have an interest in watching me cut up and season meat, and we’ll start posting pictures when I realized that I was an idiot I started taking pictures again. Start but cutting your pork shoulder up into 1.5 – 2″ cubes. The pork back fat can be cut into smaller chunks so that it disperses evenly when you grind it, but since it will all inevitably get mixed in together anyway, that’s not essential. Put the cubed pork and back fat together in a large non-reactive mixing bowl. Mince the garlic as finely as you can, preferably into a paste, or use a garlic press to make short work of those cloves. Chop the chipotle peppers into a fine mince as well, and mix the garlic together with the chipotles (and their flavorful adobo juice) in a small bowl. Add the chili, cinnamon, cumin, oregano, salt and pepper to the blend, and mix it until you have a nice paste. Add the spice blend to the meat, and work it together with your hands so that each piece is well coated and rubbed in. Cover the bowl with saran wrap, and leave it to marinate in the refrigerator over night. Take the meat out of the fridge right before you’re ready to use it the next day. You may want to chill your meat grinder (or just the blade and ‘die’, which is the part with the holes) if you like. Drop the meat into the grinder, and start cranking. The meat will start to come out in long strands which are marbled with meat and fat. If at any point you notice that the meat is not coming out evenly, or if the strands seem to be less marbled and more…mottled, STOP IMMEDIATELY. You may have what is known as ‘smear‘, which means that the blade is getting stuck or tangled around something that you don’t want – usually gristle or sinew. If this happens, scrape off the meat which has come out, unscrew the head of the grinder, and remove the blade and die. Give these a thorough clean to remove any buildup or sinew which has accumulated before beginning again. Smear not only prevents the meat from grinding properly, but it also ruins the texture of your finished sausage. When all of the meat is ground you will want to start the ‘primary bind‘. Remember how when you’re making meatballs how you need to work the meat a little bit? It starts to get a bit sticky, much more tender, and it hold together more. Well, the same principle applies to sausage making. Your aim is to mix the meat efficiently using either (a whole lot of) elbow grease or a stand mixer with a paddle attachment. If you’re using a mixer, you will want to mix this at medium speed for about 2-4 minutes. The primary bind is also when the meat will be most amenable to absorbing liquids, which will in turn lead to a juicier sausage. If you wanted to add any water, cream, wine, stock, liquor, or any other liquid to your sausage, now is the time to do it. For the Chipotle Tequila Pork Sausages, add the tequila to the ground pork before mixing it. I used a stand mixer because, well, I’m lazy and that’s a lot of meat to mix by hand. You will notice that the tequila is absorbed into the meat almost immediately. The primary bind is done when the meat looks sticky and well mixed. While the meat is mixing, finely chop the cilantro. Add the cilantro to the mixed meat. You can give it a stir if you like, but I find it easier to work it in with my hands to make sure that it is evenly incorporated through the pork mixture. At this point, take a small portion of the meat and make a mini ball or patty. Fry it up until it’s cooked through, and give it a taste. This is your last chance to adjust seasonings (salt, pepper, garlic, chili, etc) before the stuffing starts. Chill the meat for at least 1/2 hour (and up to overnight, if you wish). Again, this makes it easier to work with and also produces a superior texture in the final product. The casings (I prefer calling them that, rather than ‘intestines’) need to be cleaned. If you have fresh casings, which can sometimes smell a bit….funky, you don’t want to miss this step. The casings that we bought looked like they were frozen and possibly freezer burnt, with little ice-shards all collected up top. However, when I opened it up, I realized that we weren’t looking at ice at all – it was salt. And buddy, there was a lot of salt. It is recommended that you soak your casings for at least a half hour (and up to a few hours) before use, changing the water periodically. For these salt-crusted casings I had to change the water 5 times before it was clear. After the casings have been soaked to clean off the outside, you want to make sure that the inside is cleaned as well. Find one end and open it up under the running water. Let the casing fill with water and you’ll see the water-sausage push itself through from one end to the other. This is actually extremely fun. It’s like making balloon animals, but better…because it’s with sausage casing. If you have more than one length of casing in the mix, which you likely do, make sure to rinse them all out in the same way. It is important to keep the sausage casings moist, so I kept them soaking in water until they were ready to use. Also, you may want to adjust the interior of your grinder before stuffing the sausages. If you push the meat through as is, it will get ground and fed through the die a second time. This isn’t an awful thing, it just means that your meat will be very well ground and combined, more similar to a hotdog or bratwurst. If you want a coarser texture, take the blade and die out before cranking the sausage through into the stuffing nozzle. Moisten the stuffer attachment and then slide the entire length of casing onto the nozzle. It’s pretty much like you’re putting fondling a giant condom of sheep intestine, and you’ll use the same technique as you would do in the bedroom. Namely, you form an ‘o’ with your thumb and middle finger and rolling it on evenly all around using small flicks of the wrist. Not that I would know, I mean – that’s just what I heard in Health Class from elementary school and all, but that was with bananas and stuff….. (Note to my mother: I’m sorry that you had to read that) Leave a tail of casing a few inches long. Don’t tie this off though, or you will get air pockets in the first sausage. You can just leave it to dangle freely. When you start cranking the meat out to stuff the sausage, make sure that there is someone there to ‘catch’ it on the other side. This is kind of a tag-team job, where one person pushes in the meat and the other is the receiver who holds the sausage as it comes through and gently turns it into a winding wheel shape. The receiver, who gently holds the sausage as it pushes through, will quickly get a feel for how much pressure to exert. If you just let the sausage crank through unfettered, it likely will not fill the casings enough and you’ll have a lumpy product at the end. By exerting just a teensy bit of pressure as it comes through, just enough that the casing fills before it moves forward, you’ll end up with a more even and attractive sausage. If your first casing runs out when you still have more meat to stuff, keep a few inches on the end before sliding it down of the nozzle, pinching the end to keep a nice seal on that final sausage. Then you can repeat the casing-condom process and continue stuffing a new round of sausage with the remaining meat. To form the sausages into links, start by twisting the end on the left and then tying it into a knot. Measure up about 6 inches and pinch it together with your left hand. Measure up another 6 inches and pinch it together with your right hand. It will look like you have a length of sausage between the knot and your left hand and another between your left and right hand. Turn the length between your hands 3-4 times (clockwise) until it forms a sealed link. Repeat the process, but turn counter-clockwise this time. Basically, you will be twisting off every second length of sausage, and it will be in the opposite direction of the previous twist. Continue this until you’ve run the length of your coil, and then give the end a final twist and tie it if you feel the yen. Now tell me, raw sheep intestine not withstanding, are these a thing of beauty or what?! The tequila really comes through in these sausages, followed by the garlic, chipotle and finally the herbal touch of oregano and cilantro. The texture is meaty and moist, perfect for barbecuing and stuffing in a bun with a bit of salsa, shredded lettuce, queso fresco and scallion. However, in the absence of buns, we chose to eat them served over red rice with greens, a variation of my favorite corn and chayote salad (made with lima beans and frozen corn since this isn’t exactly a seasonal dish), and a rough avocado-tomato salsa. The only thing that is more fun than making sausages is eating sausages. With the snowy and dismal weather that we’ve had for the past, oh, two months now, a little bit of sunny Mexican flavor was exactly what the doctor ordered. And there we have it! Sausage making is not a daunting process, you just need to have the right equipment and a bit of enthusiasm. The pay off is also well worth it, because I just keep looking at these little links with awe, going, “We made these! They’re our own sausages!!!” Wheeeeee!

When you think of a grape-growing region, you might picture arid Mediterranean hills or the mild climate of Northern California, but many varieties of grapes grow quite nicely in the chillier climate of Illinois, even in the sometimes frigid region north of Chicago. Prudent pruning helps boost grape production. Grape varieties that grow well in Illinois are hardy in U.S. Department of Agriculture hardiness zones 5 to 9. Varieties suitable for juice include "Steuben," "Niagra," "Concord" and "Swenson Red" in the north; "Buffalo," "Ontario" and "Glenora" in central Illinois; and "Catawba" and "Himrod" in the south. In northern Illinois, the French variety "Marechal Foch" is the only suitable choice for wine grapes, but in central and southern Illinois, the climate is mild enough for the "Buffalo," "Vignoles," "Baco Noir," "Cayuga White," "Seyval" and "DeChaunac" wine varieties. "Chancellor" and "Chambourcin" will grow only in southern Illinois. Grape vines thrive in full sun but they're vulnerable to damage from winds, so choose a spot that strikes a balance between good sun exposure and shelter from the wind. They also appreciate well-drained soil that stays consistently moist but not soggy; avoid planting grapes in areas where water tends to stand for prolonged periods. Grapes do best in slightly acidic soil; a pH level of about 6 is ideal. Ongoing water requirements will depend on the soil in which the vines are planted; clay soils retain water longer than sandy soils. In general, water deeply but infrequently enough that the surface of the soil dries out between waterings. This will help the vines develop deep root systems. Planting and Pruning Plant vines early in the year, as soon as the soil is workable, and train the young vine on a trellis at least 2 feet high, spacing vines 6 to 9 feet apart. Vines produce fruit on year-old canes, and the most fruit comes from buds closest to the base of the cane. Pruning, therefore, is intended to encourage the growth of this productive wood, often removing 90 percent of the plant each year. Prune after winter cold peaks but before buds begin to develop, usually in February or March. Pruning techniques vary, but one of the most common produces a central trunk and four horizontal canes that grow along a trellis or wires. Prune with sharp pruning shears, and dip the blades in isopropyl alcohol or bleach after each cut to avoid spreading any infection that might be present. In most cases, grape vines don't require fertilization, and in fact, overfeeding can have an adverse effect on their performance. Fertilizing grape vines with nitrogen encourages the growth of foliage at the expense of fruit development. An overfertilized vine may not produce as much fruit as an unfertilized plant, and the quality of the fruit it does produce may suffer as well. If vines suffer from nitrogen deficiency, which may be indicated by yellowish leaves, a half pound of granular ammonium sulfate per vine, applied at the base of the plant after bloom, typically provides an adequate amount of supplemental nitrogen. Pests and Diseases Grapes are vulnerable to diseases such as powdery mildew that can be controlled by adequately pruning the vines so sufficient air flow exists around foliage. Promptly remove any diseased leaves or stems, and pick up and destroy any fallen leaves or infected debris around the base of the plant. Japanese beetles also like to feed on grape vine foliage; to control minor infestations, pick the beetles off the plants by hand and drop them in a bucket of soapy water. After the vines have set fruit, put netting over the plants to help keep birds and animals away. - Prune Grapevines in Alabama - Grapevines & Leaf Curl - Yellowing Leaves on a Grapevine - Plant Grapes in Ohio - Grow Black-Eyed Susan Vine (Thunbergia Alata) - Stake Grape Plants - Grow Scuppernong - Take Care of a Pandora Vine - Why Are Our Grapevines Not Producing Fruit? - Life Expectancy of Grape Vines - Identify a Vine Plant - When to Fertilize Grape Vines?

Past Articles Library | How to Grow and Propagate a Mandevilla Are you looking for something a little different to grow up a trellis or arbor? If the answer is yes then the mandevilla is for you. This plant is considered a tender perennial through USDA Plant Hardiness Zone 9. But if the temperature drops to 40 degrees Fahrenheit or below, one will need to provide some form of protection. When starting out with a mandevilla, you will need to choose a location carefully. First, you will need to find a sunny location. This is very important since a mandevilla planted in an area that does not receive enough sun will be leggy with few blooms. While this plant really is not picky as far as soil type, it does require a ground that is well draining and full of organic matter. Even though this plant requires a well draining soil, it will not tolerate a dry soil for any extended amount of time. In doing so, make sure this plant is placed near an easily accessible watering source. The last requirement of this plant is some form of support. This can come in any form that will support plant material. To aid in training this vine to grow up a support, make sure to use only wire that is soft in nature. This will prevent cutting into the vine. Now that you have your location selected, the next step in this process is to prepare the chosen location. To do this, one will need to loosen up the soil and incorporate a good amount of well seasoned compost. Once that is done, dig a hole that is twice the width of the container that the mandevilla is in and the same height. Prior to planting the vine, test the hole by placing the container inside. If the height is correct, you are ready to move on to the planting step. Planting a mandevilla requires one to first remove the plant from its container. While there are two techniques for this process, one will need to cut away the container since most nursery raised mandevillas are grown up a short trellis or support. Once you have cut away the pot, remove the plant and tease the roots with your fingers. Performing this step will allow the roots to grow outward instead of continuing to grow in the shape of the container. After the plant is in the hole, fill in with removed soil and water in. Next, add your support. While it may be tempting to remove the present support or not add a new one, do not. Trying to remove the present support will only result in tearing up the vine while not planning ahead for this plant’s growth will leave you scrambling for a support later on in the season. Do not get hung up on creating an elaborate support. There is no need for anything fancy. Due to the speed by which this vine grows, your support will be covered up in no time. Instead, consider creating a basic form of support. Some ideas include taking two stakes and stringing plastic mesh or hardware cloth between them or even just attaching a piece of chain link fence to a brick wall. Once you have your chosen support up, make sure that it is in the ground deep enough. The weight of this plant can easily pull out a trellis if it is not placed several inches into the soil. Mandevilla require a lot of water. To make sure that your vine is getting enough, set up a rain gauge and monitor it. The mandevilla requires one inch of rain a week and this moisture needs to saturate the soil two inches down. This plant also requires a lot of phosphorus. Do not know if your fertilizer is high in phosphorus? Well, take a look at the numbers. The middle number represents the amount of phosphorus in its formulation. In doing so, a formulation of 5-15-5 will work since the middle number is higher than the others. If you like to use an organic version, add bone meal to the soil every two weeks. Regardless of which fertilizer you pick, make sure to water it in well. Mandevilla loves to be pruned and the more pruning you do the fuller the vine will be. To do this, simply pinch off the end of the vine to the point of the next leaf. This will cause the plant to send out side shoots from the original vine. Also, deadheading the vine will encourage more blooms to be set. If you are growing the mandevilla in a location by which it is a tender perennial, prune it back by half in the late fall. Looking to grow mandevilla but do not live in USDA Plant Hardiness Zone 9 go ahead but either grow it as an annual or plant it in a pot. The advantages of planting this vine in a pot are numerous. First, you can have a plant that serves double duty and that is as a garden plant and houseplant. Second, growing this vine in a container allows you to move it around the garden space unlike ground planted mandevillas. To plant this vine in a container should be done in early spring. The container you pick should be one size larger than the pot that the mandevilla is presently in. It should also have a drainage hole. Next, clean and sterilize the pot even if it is new. This will prevent the spread of any plant diseases or pests. To do this, requires one to scrub the container in warm, soapy water. Once clean, rinse the container in clear water that has had one capful of bleach added. Allow the pot to dry in the full sun for final sterilization. After that is done, place drainage material in the bottom of the container and fill halfway up with an all-purpose potting soil mix with an addition of perlite. Now, plant your vine in the container making sure to leave a space of one inch from the top. This will give you some space when it comes to watering. Once the vine has been planted, add your support. Once indoors, move your plant to a location that receives bright sunlight but is kept at a temperature between 65 and 85 degrees Fahrenheit. While this plant requires a lot of water during the growing season, it only requires watering when the soil is dry during the fall and winter months. Another issue that will need to be addressed when growing mandevilla indoors is the humidity. To address this plant’s tropical nature, make sure to mist it often and place it on a tray filled with pebbles and water. When bring your mandevilla indoors, make sure to examine it carefully for pests. The mandevilla is susceptible to problems such as red spider mites, scale, mealybugs, and white flies. If you want to share your mandevilla or do not want to have to dig up the vine to overwinter it, take a cutting. This plant is very easy to propagate and only requires a three inch piece of vine. Once you have that sample, place it in a moist planting medium. Keep this medium damp and in a few weeks you will have a new mandevilla.

Get Ready For Thanksgiving! The holidays are an exciting time of the year; decorations go up, families gather around the dinner table, and there’s no better time to show off all the culinary progress you’ve been making over the year. Then again, maybe you could use a little help, I mean, how often are you roasting a bird big enough to feed a small army? We at Premier Meat Company have done Thanksgiving once or twice before, so we would like to offer our advice on how to prepare a perfectly beautiful Turkey. How to prepare a Thanksgiving Turkey The first measure any home cook must take to ensure a beautifully golden turkey, it to dry the skin very well beforehand. When the skin is wet or moist, it doesn’t crisp as well and takes longer to brown. So, once you’ve dried your turkey, it’s time to prep your recipe. The #1 secret to beautifully golden skin is butter. A lot of butter. No matter what recipe you decide to follow, you should always coat your turkey’s skin, top to bottom, with butter then season with salt and pepper. Don’t forget to get inside the cavity, this can add loads more flavor to your meat! Apply the rest of your recipe then cover with aluminum foil to avoid burning or drying out, but make sure the foil is not touching the skin otherwise they will stick together. One more piece of advice before your turkey goes in the oven; your baking pan should not be as deep as you think. In fact, a shallower baking pan allows for more even roasting as the hot air can hit the turkey more evenly. Place it on a roasting rack so the hot air can hit under the turkey as well. Cooking your Thanksgiving Turkey Now, a general rule of thumb is to roast your turkey for 15 minutes per pound, so a 12 LB bird is going to go in the oven for about 3 hours total. After two hours of roasting, pull your turkey out for basting. Usually, basting consists of coating your bird repeatedly in its own juices and some broth. A good twist to add to your basting process is coating your bird in a mixture of melted butter and chicken broth. Heat up 30oz of chicken stock and add 4oz of butter, so when your turkey is ready for basting, cover with the mixture completely, season again with salt and pepper and pop it back in the oven. Baste your turkey in the broth every 15 minutes and season until broth is used up, then baste in its own juices for the remaining time. Fresh Free Range Turkey Delivery Turkeys come in all shapes and sizes. Premier Meat Company might not be able to offer whole free range turkeys this Thanksgiving, but check out our new arrival, All Natural Turkey Breast 6LB, on our online store and order now for the holidays! Or, if you don’t want to make a turkey at all, read our article on Thanksgiving turkey alternatives for some inspiration. Let us help you make your holiday dinners delectable.

We enjoyed this yummy cranberry orange oatmeal bread for breakfast today. I’ve wanted to make it since I first spotted the recipe well before Christmas. For me the holiday season isn’t complete until I’ve had a slice of cranberry bread or cranberry muffin. I’ve never had cranberry oatmeal bread, but since I loved the recipe for banana oat bread I made a while back, I decided to give it a go. I woke up with energy to spare and decided to make it with the bag of cranberries that have been waiting patiently in the fridge. The bread turned out moist and dense and tart and sweet with flecks of orange zest. Both mom and I loved it! I think this would be delicious baked as muffins too. Please note that the serving size is small – just 1/2 a slice. And if you’re like me, you may have a hard time not going back for more! According to my calculations, each half-slice serving has 121 calories, *3 Weight Watchers PointsPlus, *5 WW Freestyle SmartPoints. Enjoy! And if this isn’t the recipe for you, I’ve gathered a a few more healthy cranberry bread and muffin recipes at the end of this post. Curious about Weight Watchers Freestyle/Flex plan? Watch this short video to learn more: If you’ve made this Orange Cranberry Oatmeal Bread, please give the recipe a star rating below and leave a comment letting me know how you liked it. Cranberry Orange Oatmeal Bread Recipe - 1 cup all-purpose flour - 1/2 cup whole wheat pastry flour - 1 teaspoon salt - 2 teaspoons baking powder - 3/4 cup sugar - 1 cup oats, quick or old-fashioned, uncooked - grated peel of 1 orange - 1-1/4 cups chopped fresh cranberries - 1/3 cup vegetable oil - 1 large egg - 1/3 cup fresh orange juice - 1/2 cup fat-free milk - Position an oven rack in the center and heat your oven to 350F degrees. Grease and flour a 9x5-inch loaf pan. - In a large bowl, whisk together the flour, salt, baking powder and sugar until well blended. Stir in the oats, grated orange peel and chopped cranberries until well mixed. - In a small bowl, whisk together the oil, egg, orange juice and milk. - Add the oil mixture to the flour mixture and stir just until the dry ingredients are moistened. - Pour the batter into the prepared loaf pan. - Bake in the heated oven for 1 hour or until a toothpick inserted into the center comes out clean. - Remove from the oven cool on a wire rack for 10 minutes; then remove from the pan place on the rack to cool completely. - Wrap the cooled bread and store one day before slicing. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT Weight Watchers Zero Points fruits and vegetables using the WW Recipe Builder. Links to More Cranberry Muffin & Bread Recipes for Weight Watchers - Mini Low Fat Cranberry Nut Breads - Banana Cranberry Muffins - Low-Fat Cranberry Pumpkin Scones - Apple Cranberry Muffins from Taste of Home This post contains affiliate links to products I like. When you buy something through one of my Amazon links or Craftsy links, I receive a small commission that helps support this site. Thanks for your purchase! Subscribe to Get: Top 10 Reader Favorite Recipes The Top 10 Most Popular Recipes (PDF) on Simple Nourished Living + Weekly Support Emails with Tips & Easy Healthy Recipes Not Found Anywhere Else!

I had a crappy winter that didn’t really turn a corner for me until late Spring. I felt realigned by the time May ended, taking Ramadan with it, but then my bike accident knocked me off kilter and I spent my last few months on an uphill journey to find balance again. But even as I followed my usual regimen of self-care, I still managed to slip into free-fall emotionally as I dealt with the aftermath of managing the physical and legal side of the ordeal. All of a sudden, everything felt piled on top of my head. My creative projects and social obligations started to feel like hostage situations with my sanity as the ransom. Worse, seasonal depression lurked on the outskirts of my thoughts, waiting like a sadistic yet patient lover to welcome me back into its embrace. A release was what I needed, so that’s precisely what I set out to get. And so I turned to the solace I often find in wild summer nights. Only this time, the nights weren’t filled with exhilarating, self-destructive behavior. Instead, for the first time in a long time, I embarked on a journey for pleasure that involved considerably more self-control. But before I get into how I’ve been managing my sexual urges instead of being managed by them (spoiler’s in the title on that one anyway, so chill for a bit), I had another dragon to slay. It’s one that I’ve actually struggled with throughout my life, but it’s really given me headaches these last few years. But before I tell you what it is, I’d like to tell everyone reading this that it’s okay to stop and check in with yourself about a behavior or health thing you feel is getting out of control. Ask yourself, “Wow…I seem to be doing this a lot lately, but is it normal?” But…sleep is always normal, right? Sure it is, until it isn’t. My mother loves to joke that I was the only child she’d ever encountered who didn’t protest going to bed when I was little. While my siblings would beg for ten more minutes of sitting cross legged on the floor in their footie pajamas watching something horribly inappropriate like Married With Children, I was always the one to break rank and saunter off sleepily, yawning as I went. I fall asleep in cars. I fall asleep in meetings; I once awoke to my congresswoman boss asking me if I’d “enjoyed my nap” because I’d been dead to the world for five whole minutes in a morning staff meeting. When I fancied myself a rap star, I once fell asleep in this onstage seating area behind the mic setup–while someone else was performing. It was caught on tape–err–DVD? Meh. It was a long time ago, dammit. Just know that it was recorded. And it was humiliating. Once–and this I remember quite clearly–I fell asleep sitting on top of this huge speaker at a club called DC Live. That place is gone now, but the horrid memory of that night isn’t. I’ll never forget waking up to people laughing. Actually, by definition of circumstance, falling asleep in a place other than my own home or other familiar accommodations usually ends with me waking up in an unpleasant situation…and that’s an understatement. I’ve always attributed my sleep disorder to my lifestyle. When I was in high school, sneaking out with my boyfriend was the culprit. When that ended, it was late night moves with my stoner friends. In college, it was studying. While doing music, it was late night studio sessions. Only after falling asleep got me into serious trouble on the road did I consider it a real, and worsening, problem. Soon after, I discovered that I’ve always had excessive daytime sleepiness (EDS), but just never knew it. It’s a cousin of narcolepsy, but without the catalepsy that makes narcolepsy more difficult to manage. When I took the test and found out, I was bummed. When I realized that without some adjustments it would likely wreck my work and social life, I was even more bummed. But as bummed as I was, it didn’t reach depression level until this past winter. I’d been at my job for several months but hadn’t bought a car yet, so the commute ate up so much of my day that when I got home it became really hard to write. I’d drink coffee, pull up at a draft, and just fall asleep right on my laptop as I tried, desperately, to do the one thing that I love unconditionally–write. It was a huge blow, and it left me feeling like I was crashing and burning in the worst way. Deadline after deadline passed. All of my determination to finish was still intact, but my body just wouldn’t cooperate. I began to feel like I existed solely to drag myself to work and back and it became so disheartening that I started eating uncontrollably again. In fact, by the time I got a car and cut my commute time down in the morning, I’d ballooned to nearly the exact weight I’d been right after I had my son. I felt undesirable, alone, and like I’d fallen into a seasonal slump and couldn’t claw myself out because walls were too damn slippery, and my legs and resolve had become too weak. And that’s still not the worst part. The worse part was that no one was treating me any differently; I was subjecting myself to degradation and doubt. And how could anyone have treated my differently, anyway? I didn’t divulge to anyone that I had been feeling that way. I hid it like I usually do. Another pitfall to the situation was how I let romantic prospects treat me during that time. I demanded so little from them because at the time, even though I didn’t realize it in that moment, I demanded very little of myself. Only three outside factors fixed it a teeny bit: - I traveled alone and it was reaffirming and glorious for me. - I made love with a woman I missed and she reminded me that my body is beautiful, and that I am beautiful too. - My friend Tiara introduced me to a lifestyle change she thought I might like, based on what I’d struggled with in my previous diets. - I began writing in my journal again. But June? June was an interesting month. Something shifted in me, undoubtedly in sync with the lengthening of days. Or maybe it also had to do with my changing body. After Ramadan, I was down 15 lbs (I’m now down 35), and I’d started reconnecting with my nudity. Dancing in the buff to Jupiter and Quess, I was pleased that the best parts of me jiggled, and relieved that the other parts did not…or at least they jiggled a bit less. I propped my mirror opposite my bed and adorned it with little lights that would inevitably catch none of my flaws and all of my shadowy curves during my nightly bouts of self-exploration. On fire. Every part of me was on fire and the love I rediscovered for my body was almost overwhelming. I felt good, and still do. As I grew more comfortable in my skin and the summer sun coaxed me out of my winter layers, I could feel my inhibition waning at record speed. I can only describe it as an insatiable, irrational need to scratch all itches. Perhaps dancing naked had drawn a succubus jinn. I googled “ruqyah for possession” but found nothing akin to what I was experiencing. Besides, the rational part of my brain chimed in softly with a reminder that what I was likely experiencing was an uptick in hypersexuality due to a manic phase of BD. Well, I mused. That’s not sexy at all. I’ll just edit it a bit. So I changed it. Simply changed the language of it in my mind to make it feel less like the mental health issue and more like what I wanted to be: a natural expression of my inner sensuality. Because I do like my hypersexuality coupled with taboo and superstition. I like it gypsy-Sufi style with heavy eyeliner, tantric breathing, and lovers who trace the dots tattooed along the base of my neck with their fingers while pressing themselves against me, surrounding me at all sides like whirlwind of flesh. And so I changed it: I have been moist and pulsating, day and night, because the full moon is pulling at my waters. This is a natural cycle, ancient and necessary. Men and women offer themselves to me and my body is their altar. They lay themselves at my feet instead of oranges, incense, and jade. I should oblige them so that we can pour energy into each other during the witching hours. But a tiny voice that’s been growing more powerful as the years (and therapy sessions) roll by, chimed in and overrode my rhetoric. You mean instead of Seroquel, St. John’s Wort, and meditation? Because those are the things you need at your altar, love. Aside from the Seroquel part (that crap will make you sleep your life away), Less Manic Voice was right. While, I’m clever enough to disguise a flurry of trysts as a cycle of sexual liberation–and even write it as so–would that serve me at this point? No. Because I’ve evolved, and what I desire for myself is different now. But BD moods simply aren’t born of sound rationale, anyway. They’re chemical. And without that realization, I’d be in dangerous waters when urges for compulsive spending and sexual trysts bubble up in my brain. With that piece said, as I sat in front of my laptop on some of those early summer evenings, I could feel my vibrator beckoning me from its place underneath my bed. It would have none of my prudish rebellion, so I let it save me from making reckless choices. So, I indeed struck a balance…a battery-powered one. I masturbated everywhere. I can’t even list all the places here. I’m so good at it that I can do it by rocking forward and backward in my chair. In fact, I’m masterful at it. The best part is, it truly kept me tame. The only conundrum was that climaxing several times a day helped quell the urge for penetration, but sometimes I just wanted to enjoy male energy, much in the way I sometimes want to enjoy female energy–entirely away from the presence of men. So, I simulated that too. Long distance was the key. There was someone I’d been vibing with for a bit and since spring, and after Ramadan, we doubled down on our texting and conversations until they got a bit on the steamy side. I loved it. It was nice to look forward to someone’s texts, and smile as I responded to them. Plus, with him so far away, we really took the time to learn more about each other than we probably would’ve learned if he was here. Crazy, right? Realistically, it’s always easiest to text and talk with someone far away because you can reveal as much or as little as you please. Still…it was nice. It is nice. This is where I’ve been and this is what I’ve been doing. The things that seem so simple for others–managing their sexual urges responsibly, sleeping normally, and focusing on personal projects in their spare time–have been so difficult for me this whole year that they became another full time job for me. And last winter, the thought of that would’ve made me so sad. But…there’s this weird thing about being a fully aware, bad ass, Messy Muslim Girl and it’s this: my mantra, at this point, is “bring it the fuck on.” Because there are worse conditions than needing rest because my brain is always brimming with such great ideas that sometimes my body can’t keep up. There are more awful things than having to touch myself so that I can connect with what I’m feeling so that I can decide if it’s responsible to invite someone else to touch me too. And there are answers. I’ve been to therapists for the last five years and they all agree that there’s no singular manual for self-management and care; you pick the battery of things that work for you and just make sure that a few of those things are managed by someone who truly knows what they’re doing. Balance. Self-management is mainly about balance. So what have my practices, coupled with love from my friends and family, and the help of professionals done for me so far this year? They have kept me afloat through all my little crashes, whether on my bike or with my eating and loneliness. I’ve come to accept that my spaceship, Alkebulan Motherfucking 5 (“Motherfucking” is an actual part of the name and you gotta say it all like “A Tribe Called Quest), is just as sturdy as everyone else’s. Only, the brain of the AM5 is more raw and powerful than other ships. It’s wired differently and will thus, always be different. Some may consider that a handicap, but I don’t; it just means that the controls for how fast and far I fly at any given moment needs a bit more monitoring than other ships and require that I proceed with a more caution. That’s fine with me. Like, for real. On qadr? I accept that. I’ll just love myself through it as the sleepy, sexy, brilliant woman that I am. Then, I’ll share it all with you even if I regret it later. I’ll share it with you because that’s what I’m compelled to do. Because I want everyone struggling to be able to move forward…after they survive their crash.

Head Of Garlic Halved: Different Uses And How To Make One? If you have a head of garlic halved, how would you intend to use it? Are you out of idea what to with it? Well, you shouldn’t be! Why? It is because you can use this halved head of the garlic in several dishes. And what do you think is the result? It could take the flavor of your dish into a new and incredible level. Compared to other types of flavors, having a halved garlic could be a lot easier and faster. And you don’t have to worry about the kids biting the chunk of the garlic. If you are having trouble peeling the garlic, then why not skip this hassle at the same time improve the flavor of your dish? Read on to learn more. Head of a Garlic Halved: Create Fantastic Flavors Now Now, you can skip the idea of peeling the garlic rather with just a swipe of the knife you can improve your meals and spend lesser hours in the kitchen as well. So, how can you make fantastic flavors with this head of garlic halved? To enhance flavors with the head of garlic halved, here are the things you will need: Of course, this is the main thing you need. It comes in variety once bought in the store. There might be a minced or powdered garlic in olive oil. If you purchase a garlic bulb, consider choosing the fresh ones making it a lot easier to feel and squeeze. You also need to arrange the garlic which has mostly intact taut skin. And if the garlic is wet or once it feels more substantial, you can consider it as the best flavor. Muffin Pan, Olive Oil, and Aluminum Foil Once roasting a head of the garlic halved, you could set it in the muffin pan. Why? Well, this would prevent the garlic from rolling around. To avoid the garlic from drying, olive oil will help a lot. However, you should choose a lot thicker product in order to keep its moisture. With this, the flavor will be retained. You need a knife, of course. And whatever knife it is, the blade should be sharp and nice for it to quickly slice the garlic making it a lot easier to peel. But, it would be a lot convenient if you are to use a utility knife. And with a sharp knife, you can slice the clove easily avoiding any damage and bruising to the clove. Steps for Roasting a Head of Garlic Halved And now, for the steps on how to roast a head of garlic halved, consider the following: Step 1: Cut the Equator Once roasting the fresh garlic for a certain recipe, you might want to cut it along the equator. The garlic clove has a pointed end along with an inverted bulb. So, first is to lay the cloves on the cutting board wherein the sharp end and the squat bulb into the sides. After that, make a straight cut between these ends. It is like cutting the equator. You should also try making the halves matched in size. And then, the bulb will look like a tree trunk as you could see the rings of the different cloves. Step 2. Just Keep the Skin Yes, there all kinds of tools available in order to make the peeling of the garlic a lot easier. However, you actually don’t need them if you are roasting a garlic half. Why? It is because of the fact that the skin of the garlic will hold the cloves in place. As you cut through, some might flake off, however, try leaving as much of it as intact as possible. It will not hurt the dish and the paper will not come off on its own too. Step 3. Add the Oil and the Spice In this process, you can retain the garlic bulb moist and nice once you cook it in the oven since the aluminum foil covers in the juices of the garlic. You have to put every garlic bulb half on a piece of the aluminum foil. You might add some flavor by using black pepper, salt or herbs such as tarragon, basil, and rosemary. Then, sprinkle a teaspoon of olive oil over the exposed cut. You have to tightly wrap the foil over the bulb. And set every clove in a cup of a muffin pan having the open ends facing upward. Step 4. Bake at 400 degrees This step will lead the bulb to soften without feeling mushy. You have to bake the bulbs in the oven for about 30 to 45 minutes at 400 degrees only. After that, remove them from the oven and just leave them being covered in the foil to cool. If it is already cool, completely unwrap a clove to expose the lower skin. Use the sharp knife in order to cut the skin around its clove and pull out of the skin the roasted cloves by using the cocktail fork or the fingers. Just simply follow these steps and you can definitely enhance the flavor of your dish through roasting the head of a garlic halved. Salad Flavoring: Head of a Garlic Halved In addition, garlic could also be a great flavoring to your favorite salad. Indeed, roasted garlic could be an excellent garnish which adds to the appeal of the dish you have. It offers a natural caramel color that is highly attractive as the garnish. You can garnish the salad with roasted garlic in order to make it look a lot more appealing as well as interesting to eat. In terms of Caesar salad, garlic is considered as an important the same with anchovies. Rather than a soaked and minced garlic together with olive oil, you might add the roasted halved clove in the salad. Simply put the garlic in a half cup of olive oil then let it sit for 30 minutes. You should remove the garlic and whisk in two eggs as well as a teaspoon of anchovy paste up until the dressing is creamy. After that, mix in the quarter cup of the lemon juice and sprinkle the pepper and salt to taste. And to finish the dressing, mix two ounces of the parmesan cheese. Flavor Iceberg Lettuce And for this salad, you could simply rub the interior of the bowl with the garlic before you arrange the salad. This halved garlic will add to the flavor of the salad without having to alter the texture and taste. And after that, you could also add some seasonings into the iceberg lettuce and garnish with the halved garlic. And halved garlic could also be a great addition to spinach. You could rub the halved garlic clove within the entire interior of the bowl along with the mixing soon prior to adding it to the spinach salad. For additional flavoring, you could also eliminate the skin of the clove then add it. You can mix the tomatoes, spinach and the croutons then remove the garlic cloves from the bowl. You have to make sure of removing all the cloves prior to adding it to the dressing. For some useful tips, consider to remember the following: Herbs and vegetables begin to lose their nutrients and flavor once they are cut. And this is the reason why it is best to cut the garlic and some other vegetables before you put them in the pan. Instead of cutting the garlic ahead of time and putting it in a little bowl, you can slice then dice the garlic bulbs on the counter by the stove and directly get them into the dish. Indeed, more flavor is guaranteed. You can store the garlic in a dry and dark place with plenty of air circulation. Put it in the fridge to be used later in your favorite dishes such as meats, quiches, and vegetables. You have to make sure to use it within few hours the moment you remove it from the cool environment. You might as well store the garlic under the unglazed clay flower pot in the cupboard. Therefore, this leads to creating a bit humidor at the same time allowing some air circulation. You might be amazed that some vegetables are still alive so they could continue to grow and garlic might be one of these vegetables. Some garlic that is around for quite some time might begin to sprout fresh growth and so this your chance to get a fresh garlic. Don’t throw away the affected cloves, instead, you can plant them close together in the pot and let them grow. These new shoots could be used such as chives giving the dish a mild garlic flavor. To those who don’t want to waste their precious time just to peel garlic and chop the cloves, simply consider the head of garlic halved. Indeed, garlic flavor is guaranteed! You can definitely come up with a great flavor to your dish if you will consider a garlic halved. Watch this to learn more about cutting the garlic in half. How did you find this method of using garlic? Share with us what you think about adding a head of a garlic halved in your favorite recipe! Happy cooking!

Fifteen Shades of Grey Here are fifteen great plants in shades of grey to shining silver. Some are rather “vanilla”, others are quite exotic, even dangerous. All are fascinating in their own way. Intrigued? Read on. Common name: Lungwort While many pulmonaria are spotted, several are evenly frosted with silver over the entire leaf. Great choices for lightening up a shady spot, their colorful early spring blooms are attractive to bees. (“Wort” means “plant” in middle English, and plants carrying wort in the name along with a body part were thought to be medicinally beneficial to that particular part of the body. The more you know.) Common name: Cardoon An ornamental artichoke (the stems of which are edible, but rarely grown as such in this country, unless you’re of Italian heritage), cardoon is a thriller in containers or in the garden. A biennial, after a mild winter the purple, thistle-like flower emerges from an artichoke-like bud and is quite pretty. Some varieties have even more attractive, finely cut foliage and are worth seeking out. Common name: Satiny Wormwood Artemisia schmidtiana ‘Silver Mound’ A textural delight, ‘Silver Mound’ has fine feathery foliage with a shiny silver sheen. (Artemisia is also apparently an alliterative delight.) The form is nicely rounded though in locations of excess (water, fertilizer or shade) it can become sprawly. A gorgeous plant for the front of the border. Fun fact: members of the Artemisia family are the source of artemisinin, an anti-malaria drug. Common name:Dusty Miller This little plant is often used in annual containers to provide silvery contrast to other colors, but it also makes a lovely bedding plant. Like most silver-leafed plants, it looks good with almost everything. A biennial, it will flower the second year after a mild winter with small, sunny yellow daisies-not surprising as it’s in the same family. Common name: Lamb’s Ear The fuzzy grey leaves of Lamb’s Ear beg to be caressed. Young leaves are kitten-soft and shine in the sun. Flowers are pink-mauve but the stems are somewhat ungainly. Choose the cultivar ‘Helene von Stein’ if you want to maintain a tidy appearance as it rarely flowers. This heat lover tolerates average to dry soils and lots of sun, and will spread to fill in any empty spaces. Common name: Lavender Another delight for the senses, lavender is often thought of as a fragrance plant, which it certainly is, but the leaf textures available in different varieties are also great in the garden. The adorable “bunny ear” flowers of Spanish lavender are particularly attractive and loved by bees and butterflies. Common name: Perennial forget-me-not Brunnera macrophylla 'Jack Frost' Another common name is Siberian bugloss, which has nothing to do with bugs, but is Greek for ox tongue, still...ewww. While regular forget-me-not is biennial (though will self-seed readily in the right place), Brunnera returns every year with sprays of dainty sky blue flowers in spring. The silvery leafed varieties add brightness to the semi-shady garden all season. Common name: Japanese painted fern Athyrium nipponicum pictum A choice selection that no shade garden should be without, Japanese painted ferns are resplendent in shades of silvery-grey, green and red that enhance the ferny texture and gently weeping form. This is a seriously sexy plant and you should have one. Or two. No one will judge you. Common name: Spotted deadnettle Lamium is another nice little garden plant with an unfortunate common name. (“Deadnettle” refers to the fact that though its leaves looks like nettle, it has no sting, or is “dead”). Both the leaves and the flowers are quite attractive, and most varieties will spread unagressively. Beware of planting Lamium galeobdolon, or yellow archangel, in its place-you will never be rid of it, nor will your neighbors. Common name(s): Giant honey flower, Peanut butter plant Uncommon, maybe rightfully so, as it is toxic if ingested. (To be fair, it’s not the only thing in the garden that could kill you if you have a habit of chewing on the landscape). A large, fast growing plant with spectacular foliage and flowers, the leaves really do smell like peanut butter when you rub them. And no, just touching it won’t hurt you...though I’d wash my hands if I were you. A nifty plant if you can find it. Common name: Honeywort Cerinthe major ssp. purpurasecens Bluish, leathery, silver-spotted foliage, pendulous purple flowers that unfold like a scorpion’s tail, drought tolerant, bees love it and...it’s uncommon. Sorry to tease. If you can find seed it is quite easy to grow, and may self-seed in following years. Seeds are also easy to keep. It does need a well-drained soil, so amend well. Makes a good cut flower (seal cut ends by heat for longer vase life) but generally too tall for containers. Common name: Curry plant While the leaves do smell somewhat of curry powder, it is not THE curry plant. It is, however, a great accent for containers and small plantings with spiky silver foliage, drought tolerance and a less fussy demeanor than lavender, which it resembles. (Sorry lavender, you know sometimes you can be like that) Common name: Rose campion If “subtle” is your middle name, this is not the plant for you. If your middle name is “I love screaming pink flowers”, your parents probably had it in for you. Rose campion (whose other common name is ‘catchfly’, so her parents were no better) does well in average soil with low fertility, and though it’s a short lived perennial or biennial, it readily self-seeds. (If your middle name is subtle, it also comes in delicate soft pink and white flowered varieties.) Common name: Russian sage Great, tough textural plant with a long summer bloom time. Not bad as a single plant, stunning as a massed planting. If you plant Russian sage anywhere but in full sun It. Will. Flop. Look for the variety ‘Little Spire’ for a shorter, more controlled form. Bees and butterflies love it, deer generally don’t. Common name: Blue fescue 'Elijah Blue' Common? Maybe. But it’s the one you didn't notice that you may really end up falling for. Blue fescue retains it’s steely silver-blue color and spiky texture well, as long as it gets enough sunlight. A workhorse in the garden, all Elijah needs is some room-if you crowd him it's not going to work out. Air plants, or tillandsias, are low maintenance, virtually pest-free houseplants. Because they don’t need soil to grow, they can be placed virtually anywhere that receives enough sunlight, and in many types of containers-or none at all. Though air plants have interesting textures and shapes, they are most beautiful when in bloom. The colorful inflorescence (flowering stalk) can last for months. Tillandsias are members of the bromeliad family, which also includes pineapples and Spanish moss. Most are epiphytes, meaning they grow on other plants but are not parasitic. Unlike most other plants, their small roots serve to attach them to their host rather than take up nutrients. Instead, they absorb nutrition from their leaves. Aside from their peculiar beauty, their popularity stems from how incredibly easy they are to care for, and how difficult they are to kill. Not to mention, they have virtually no insect or disease problems. All they require is being submerged in plain water once or twice a week-even fertilizing is optional. Part of the fun of growing tillandsias is the many ways that they can be displayed. They can be set in any pretty container-no soil needed-or suspended with fishing line. Terrariums of all kinds are ideal for tillandsias, providing the high humidity they thrive in. They can even be glued or wired to any support you can think of (except for pressure treated wood, as the chemicals are toxic to them). The best glue for mounting tillandsias is an adhesive called E-6000, but hot glue or Liquid Nails will also work. Glue the base of the plant to your surface, keeping as much glue off the roots as possible. You may need to wire or tie the plant in place until the glue dries fully. Plant a Pollinator Garden While honey bees are currently the rock stars of the insect world, there are many other species of bees, butterflies, flies, and beetles that also pollinate fruits, vegetables and flowers. You can encourage these other pollinators to visit your garden with some plant and cultural choices. Choosing Plants for Pollinators Many of the non-honey bee pollinators are native insects. Their preferred plants are those that are also natives. Native plants can easily be added to existing landscapes, and many highly ornamental garden plants from trees to perennials are North Carolina natives. Other plants to use are annuals. Because annuals flower so profusely, they offer plenty of pollen and nectar to attract pollinators. Adding annuals to beds and using them in containers will not only benefit native pollinators, it will add color to your garden all season. (A note-there are very few native annuals available.) Planning a succession of bloom throughout the spring, summer and fall will give pollinators a steady supply of pollen and nectar. Many native pollinators are active earlier in the spring than honey bees, who don’t forage in temperatures below 55F. While you can certainly add pollinator-friendly plants to your existing landscape, creating a more natural “garden”, perhaps to the back or side of your property, lets you do other things to benefit pollinators. Plant large patches of the same variety rather than “dotting” them through the garden. This lets pollinators forage efficiently. Leave some areas of soil bare, preferably with a dry, sunny exposure. Many ground dwelling solitary bees will choose such sites for nesting. In other areas, leave fallen stems, twigs and leaves “as is” to attract species that nest under or shelter in detritus. Don’t use any pesticides in your pollinator area. Even if unwanted plant pests do show up, they are usually kept to a reasonable level in a natural ecosystem. Minimize use of pesticides in other areas of your property as much as possible. Go easy on controlling weeds also. Many flowering weeds are attractive to pollinators (when weeds are not growing where they are “in the way” we call them wildflowers!) Provide for Other Needs Keep a patch of bare soil moist to provide mud for mason bees (mason bees are up to 60 times more efficient pollinators than honey bees, so they are worth keeping around!) Carpenter bees nest in soft wood, so a few logs of fir or pine may encourage them to nest near your garden. You can also put out bee nesting boxes. These can be as simple as a block of wood with holes drilled in it. Provide a water source. A saucer filled with pebbles, and filled with water to just below the top of the stones is attractive to butterflies and bees. Once you have your pollinator attracting plants in place, it may take a while (even more than a single season) for your insect friendly oasis to be discovered, particularly if you live in an urban area. But be patient and your efforts will be rewarded!

Prepare the soil by tilling to a depth of 4–6 inches. Conduct a soil test to be sure your soil has the proper nutrients it needs for a healthy lawn. Apply fertilizer and soil amendments, such as lime or gypsum, at the recommended rates. If you are unable to conduct a soil test, apply a complete lawn fertilizer according to the recommended rates on the packages. Work fertilizer or soil amendments evenly into the soil, then rake the soil surface smooth to give the seed an ideal bed in which to establish healthy roots. Sow the grass seed by evenly spreading according to the recommended seeding rates. Rake, harrow or otherwise work the seed into the soil ⅛" deep. Keep the area well-watered until the seeds germinate and the seedlings have grown sufficiently to establish a lawn, then water as needed. Overseeding or Reseeding Before overseeding, it is important to prepare the soil. Conduct a soil test to be sure your lawn has the proper balance of nutrients. Fertilize and add soil amendments if needed. Mow or clip the existing grass as closely as possible. Remove clippings and rake, harrow lightly or aerate the soil where there is existing lawn. This will allow the new seed to make contact with the soil. Sow the seed and gently rake to cover. Keep the lawn moist until seedlings are established, then water as needed. Rid your lawn of undesirable grasses following the steps below so that you can establish a desirable lawn: Mow your lawn closely, then remove leaves, dead grass, etc. Rake, harrow lightly or aerate the bare spots to prepare the seedbed. Conduct a soil test to be sure the soil has the proper balance of nutrients. Fertilize and add soil amendments if needed. Grows best in the shaded area. For sunny & shady lawns. Needs 4 to 8 hours of daily sun. Plant in early Spring or Fall, when temperatures are between 60 and 80 degrees Fahrenheit. STEP 1: PREPARE. Remove debris, then rake the soil to loosen and smooth the top layer. STEP 2: APPLY. Spread the seed evenly using a sp.eader. For new lawns, apply a starter fertilizer. Rake gently to work your seed & fertilizer into the soil. STEP 3: WATER This is the most important step! Keep the soil moist by watering daily (twice a day if you have to) until grass sprouts and reaches about 3” tall.

Potentilla fruticosa "Princess" Out of stock A decidous shrubby Potentilla with five-petaled blush pink flowers from late spring. It performs better in a sunny position but can tolerate some shade. Likes well-drained, moist soil. 50-70cm high. Prune as required in late winter, early spring to maintain shape.

In reality nose bleeding should not be a cause for worry or alarm but due to the excessive amount of blood that may flow during a nose bleeding episode it is quite understandable that instant panic may ensue. The important thing is to remember that it is not dangerous and that there are simple first aid steps that one can do. - Keep the person calm since the higher the blood pressure the greater the bleeding and longer it will last. - Keep the person in an upright position on a chair or allow him or her to lie back with his or head elevated. The key is to have his or head higher than her heart. - Do not allow the person to lean back for it will only result to the flowing of the blood to the back of the throat, which may only trigger coughing, and vomiting. - Pinch his or her nose shut using your thumb and your index finger. - Firmly press the nose gently towards his or her face and remain in this position for a full five minutes without stopping and stop checking if the bleeding has ceased. - Alternatively, put a piece of moist cotton into the nostril. - Apply ice to the person’s cheeks and nose for a cooling effect. - Keep the person calm for the next two hours after nose bleeding. - Discourage the person from blowing or picking of his or her nose. - Lastly, apply Vaseline or any lubricant inside nostril particularly on the septum. The key in preventing more episodes of nose bleeding is first to allow the person after a couple of hours after to bend down. But do not allow him or her to lift or carry anything heavy. Also, for kids, cut their nails to avoid their scratching of the septum. Although nose bleeding is not a cause for alarm you should see a doctor immediately when the bleeding is from both nostrils and was a subsequent to a blow to the head. Also, when you think the nasal bone is fractured and the bleeding is not stopping despite the lapse of fifteen minutes. As for children, they should be taken to the doctor immediately when he or she has something stuck up on his or her nose and such is hard to remove, he has difficulty breathing and he has been suffering from frequent nose bleeding.

Water bills are the bane of most households. It would be worrisome for you to experience skyrocketing water bills each and every month. And who is the main culprit? You guessed it right, water leaks! Research has shown that you might be losing up to 20000 gallons of water every year from water leaks. Some leaks may be obvious such as taps and faucets leaks. Others, such as leaking underground piping may go for years without being detected. All along, you will be struggling under the heavy weight of exorbitant water bills. Do you need to find leaks within your home? Call in ADI leak detection services. The easiest way to identify whether you have got water leaks is through your water meter. House Meter Check For Leaks. Water leaks, whether larger or a combination of small leaks can be easily detected by your house water meter. Here are 3 easy steps to finding out; - Make sure that you close all water taps and appliances inside and outside your home. Equipment such as washing machines, dishwashers, and irrigation regulators should also be off. - Record the meter reading. Leave the meter for close to 30 minutes. Ensure there is no water usage within the house. - Record the new water reading. If the meter has continued spinning and indicates water usage, then you may have a problem on water leaks There are many types of leaks that may be causing your water bills to constantly rise. Here are some of the common water leaks that we encounter in our line of work; - Water supply line leaks-Some water leaks occur between the meter and your home. They may be difficult to detect as some supply lines may lie up to 3 feet below the ground. For most, as a moist patch of ground appears as the water rises up. Consult your local water utility company first to establish if the responsibility for repairs will fall on you. If you are to repair it, call in professional leak detectors to identify the exact location for the leak. - Faucet, showers, tubs and toilet leaks– These are the most common and easily identifiable leaks in most households. The continuous drop of water falling after every two seconds may add up over 1000 gallons every year. Are you doubtful? Place a container this evening under the leaking tap and observe how fast it gets filled up. - House humidifier and evaporative cooler leaks– Most house humidifiers and evaporative coolers are directly connected to the main supply line. It provides a constant water supply for the equipment’s’ water reservoirs. It also includes an overflow line if the refiller valves do not close. If the valves occasionally fail to close, the overflow keeps on draining water into the sewer line. The water wastage may go on for years without detection. One Stop Solution to Your Rising Water Bill. Simply, consult a leak detection company. Professional leak detectors come in with modern equipment that is able to detect leaks hidden in your walls, floors and even external supply lines. ADI is the best leak detection company in the UK. They are a team of professional engineers and plumbers who love and enjoy what we do. They offer exemplary services at an affordable price range. Their services include: - Thermal Imaging leak detection where we use digital thermal cameras to identify the source of the leaks. - Nitrogen hydrogen leak detection where we use non-explosive gas filled into your water systems and leaks detected using gas sensors - Leak Correlation where we use advanced sensors and software to identify and correlate the multiple leaks in your water piping. Call in today through 0333 200 5443 and get your customized free quote.

Jute-cotton blended fabric shoulder bag featuring paisley design handscreen printed on it. The bag is attached with faux leather handles and is ideal to be used on a daily basis. MEASUREMENTS 12 X 11 inches ( Height x Width ) WEIGHT 0.40 KG MATERIAL 100% juco MAIN CLOSURE Zipper OPEN POCKETS 0 ZIPPER POCKETS 1 CARE Gently clean with dry/moist cloth

Christmas is right around the corner and that means it is cookie season (in my mind, anyway). In attempts to prepare for the season, I made my boyfriend the guinea pig for a new recipe. We are both trying to live more healthy lifestyles, so when I found a flourless cookie on Chocolate and Carrot's website, I knew that it was one that I had to try! Although the consistency was slightly different than a typical cookie, they were surprisingly yummy, although quite rich! I needed a big glass of milk after eating my first one! - 3 cups powdered sugar - 2/3 cup unsweetened Hershey's dark chocolate cocoa powder - 1/8 tsp salt - 2 - 4 large egg whites, at room temperature - 1 tbsp vanilla extract - 1 1/2 cups of 60% cacao chocolate chips - Preheat the oven to 350 F - Whisk together powdered sugar, cocoa powder & salt - Whisk in vanilla and start with 2 egg whites (add additional eggs, one at a time, if it looks to thick). The batter should look moist - like a brownie batter. I used 4, but my batter was a bit to thin. - Stir in chocolate chips - Place spoon fulls onto baking sheets. I used parchment paper on mine - they spread quite a bit! - Bake for 12-14 minutes - until the tops are glossy and have small cracks in them [caption id="attachment_176" align="aligncenter" width="240"] Flourless Double Chocolate Cookie[/caption] (Found on Chocolate and Carrots and originally from Recipe Girl.)

You bought a bag of self-rising flour to make biscuits. And you made biscuits, and they were superior: moist, tender, high-rising, and REALLY easy. But you still have most of a bag of self-rising flour left – now what? Well, there’s no need to use that self-rising flour ONLY in recipes calling for it. By using the following guidelines, you can easily substitute self-rising for all-purpose flour in many of your favorite recipes. 1. To substitute self-rising for all-purpose flour, look for recipes that use baking powder: about ½ teaspoon per cup of flour, minimum. Our self-rising flour includes both a concentrated form of baking powder, and salt. Self-rising flour will work just fine in recipes using about 1/2 teaspoon (and up to 1 teaspoon*) baking powder per cup of flour. *What about recipes using more than 1 teaspoon baking powder per cup of flour? Add enough baking powder on your own to make up the difference. 2. When making the substitution, omit the baking powder and salt from the recipe – it’s already in your self-rising flour. Let’s see how these tips translate to real life – starting with a worthy candidate, our 2015 Recipe of the Year: Chocolate Chip Oatmeal Cookies. Besides including leavening and salt, self-rising flour also differs from all-purpose in its protein level. All-purpose flour’s protein is 11.7%; self-rising checks in at 8.5%. That’s quite a difference. How will that translate to cookies? I have my suspicions; let’s see how they play out. OK, we’ve got our all-purpose flour dough balls on the left, self-rising on the right. The recipe calls for 1 teaspoon baking powder and 2 cups of all-purpose flour – which meets the criteria of 1/2 teaspoon baking powder per cup of flour. The dough looks the same for both versions. Let’s put these beauties to the test: into the oven they go. Ah, as I suspected: the self-rising flour cookies (right), with their lower protein, start to spread more quickly than those made with all-purpose flour. And that quicker spread yields slightly larger, flatter cookies. What’s up with that? Lower protein means less gluten, which translates to less/looser structure: more oven spread. Not a deal breaker, though. I wouldn’t throw those self-rising cookies away – would you? If you have a cookie recipe that spreads a lot using all-purpose flour, then it’s probably not the best idea to substitute self-rising flour. But any cookie with normal spread – one using at least 1/2 teaspoon baking powder per cup of flour – should be just fine. Chocolate chip oatmeal cookies: check. Let’s try another popular recipe, Banana Bread. The recipe calls for 1 teaspoon baking powder and 2 1/4 cups of all-purpose flour. Uh-oh – that’s not “at least 1/2 teaspoon baking powder per cup of flour.” But rules are made to be tested, and it’s close; let’s see what happens. The batter made with self-rising flour is just slightly thinner. Again, that’s a reflection of self-rising’s lower protein level. Still, both breads rise and bake up similarly. Maybe the self-rising flour bread is a tiny bit flatter across the top? But without a side-by-side comparison, you’d never know. Banana bread: check. Finally, let’s try one of my favorite cake recipes, Lazy Daisy Cake. This is the first recipe I ever baked on my own. As a 14-year-old holding down my first Saturday job, I felt EXTREMELY grown up when my boss, noticing me admiring a slice of cake she’d brought for lunch, hand-printed this recipe on a 3″ x 5″ card (remember those?) and gave it to me. I felt even more grown up when I got out my mom’s electric beater, her favorite bowl, found all the ingredients, and baked a perfectly wonderful cake. In fact, I think it might be this cake that first hooked me on baking. Let’s see how it does with self-rising flour. It’s an old-fashioned hot milk cake, calling for 1 teaspoon baking powder and 1 cup of flour: that’s 1 teaspoon baking powder per cup of flour, double the minimum. Will the self-rising flour have enough leavening power? Absolutely. That’s all-purpose flour on the left, self-rising on the right. They look exactly the same. Once cut, it appears the all-purpose flour cake may have risen a bit more evenly; but that also might be just a simple aberration. Both have a lovely crumb. And both versions, with their broiled brown sugar/coconut topping, taste just as I remember from junior-high days: superb. Hot milk cake: check. Now, what about recipes that include both baking powder and baking soda? Or only baking soda – no baking powder? For recipes with both leaveners, include the baking soda just as you would if you were using all-purpose flour. For recipes using baking soda, but no baking powder – well, you’re on your own. I can tell you that as far as leavening power goes, 1 teaspoon of baking powder is approximately equivalent to 1/4 teaspoon of baking soda. I leave any further recipe math up to you!

Ingredients:140ml Donegal Rapeseed Oil 2 Free Range Eggs 150g Light Brown Sugar 50g Demerera Sugar 300g Grated Carrots 180g Self Raising Flour Pinch of Salt ½ tsp Bicarbonate of Soda 1 tsp Ground Cinnamon ½ tsp Ground Nutmeg ½ tsp Mixed Spice Cream Cheese Icing: 250g Light Cream Cheese 275g Icing Sugar, Sifted Zest and Juice of 1 Lemon The perfect Carrot Cake should be moist and have a consistent golden brown colour. Pecan’s and sultanas add to the moistness and texture of the cake. But the secret is using the right oil to bring the mixture together. For this recipe, we’ve taken a healthy twist and used Rapeseed Oil by Donegal Rapeseed Oil along with a light cream cheese icing – guilt free deliciousness!! This all-in-one, tray bake version is so simple to make and cooks in minutes. 1. Preheat the oven to 150C. Grease and line a rectangle tin with greaseproof paper. 2. Beat together the eggs, oil, sugar, grated carrot, sultanas and pecans 3. Sift in the remaining of the dry ingredients and bring the mixture together using a wooden until well combined and consistent 4. Pour the mixture into the prepared tin, smooth the surface and bake in the oven for 20 minutes, or until until a skewer inserted into the middle comes out clean. Remove from the oven and allow the cake to cool in the tin before icing and serving. 5. For the icing: beat the cream cheese and icing sugar using an electric whisk until well combined. Add the finely grated lemon zest and juice and mix until the icing is smooth and thick. Using a palette knife, spread the icing evenly over the cooled cake.

By Suzanne Sparrow Watson Over the past three months we have been doing LOTS of homework around our house. Studying, practicing, shouting. Lots of shouting. Let’s just say the atmosphere has been a little tense. As much as we rehearsed, success was infrequent and attention spans were non-existent. But finally, last Saturday, our big day arrived – Dash the Wonder Dog was tested for his Canine Good Citizen designation. I swear I haven’t been as nervous about a test since I took the SAT. Actually, I wasn’t that nervous about the SAT since I had pulled an all-nighter the night before and could barely fill in the circles on the test paper (which probably goes a long way toward explaining why I didn’t get into a better college). But this day was Dash’s big day and nervous energy prevailed. We made sure he had a good night’s sleep and a hearty breakfast. “They” say it is the most important meal of the day and I wasn’t about to question whether that also pertains to our canine friends. We made sure he had “done his business” beforehand as I was quite certain that pooping unexpectedly in public was not part of the test. At the appointed hour, we walked into the classroom at Pet Smart where Dash immediately lost control and jumped up on the instructor. It was going to be a long day. The first part of the test was done in the classroom where the conditions were somewhat controllable. Dash sensed my uncertainty and shot me a look conveying “Chill, Mom, I got this”. I wasn’t so sure. None of our practice sessions indicated anything close to success. But there was no delaying the test. The first few requirements were child’s play – “sit”, “down”, “stay”. Basically the canine equivalent of kindergarten. But then it got more serious – he had to sit and stay while I walked 15 feet away and then come to me on command. My palms were moist, my mouth was dry and Dash was distracted by a rather comely Poodle walking past the window. I took a deep breath and called him to me. Just as Dash passed the mid-point the devious instructor placed an open bag of peanut butter treats between him and me. Jeez – that’s like asking me to pass by a piece of Costco’s chocolate cake without at least sticking my finger in the frosting. Luckily, as it turns out, Dash the Wonder Dog has a lot more self-discipline than I do. He ran right over to me, hardly giving a faretheewell to the treats. I’ve never been prouder in my life. After two more “inside” tasks, we ventured out into the aisles of the Pet Smart store. On a Saturday Adoption Day. I’ve seen less chaos at an Under Six soccer game. We began by testing whether Dash could pass another dog and owner as they walked by on our left side. Fortunately, just as we were passing the other dog and his master, Dash became mesmerized by some goop of unknown origin on the right side of the floor. I was momentarily concerned about the make-up of this “goop” since Dash was proceeding to ingest it, but decided to just “take the win” when the instructor said he had passed the test. Apparently, he can wreak havoc as long as it isn’t toward the other dog or owner. Good to know. The next task was to walk 20 feet through a crowd in a “heel” position and then return to the starting point without breaking stride. The instructor gathered five strangers to act as the crowd. Frankly, I think some of them looked a little too strange. I peered at them assiduously, certain that some of them were planted by the instructor with beef liver treats in their pockets. But again – much to my amazement – Dash walked through the group as if he had better places to go and other people to see. I was beginning to think someone had drugged him. This was not the dog that I had been training at home. Our last task entailed Dash going up to a stranger with me and sitting quietly while I conversed. He behaved like a champ. I think all the time I spend talking with my friends on the phone has provided him with a tin ear where I’m concerned. I can almost see him thinking “blah, blah, blah – does she ever shut up?” No matter…after ten tests were completed Dash had officially become a good citizen. We all cheered, donned funny hats, and ate peanut butter treats. But now here we are, back in the real world. Every day I work with him a bit, trying to ensure that he doesn’t forget any of the valuable lessons he has learned. Unfortunately, I’m not sure retention is his strong suit. As soon as I take him outside and ask him to heel he assumes the attitude of a teenager and pulls me in the opposite direction. I ask him to sit when we reach the corner and he is suddenly rendered deaf. I am thinking that I would like to have him certified as a therapy dog since he is so gentle and loving by nature. But at this point, I think his forte is the “sleep” command. He has that down pat, especially when he’s on our bed. Now all I need to do is find someone who needs a sleeping therapy dog. Who snores. Oh well, we’re proud of him anyway and the framed certificate looks great on the wall next to the college diplomas.

It seems there’s no season that’s good for avoiding chapped lips. In the summer, they’re sun burned. In the winter, they’re wind-chilled and dry, and throughout fall and spring… well, let’s be real, we’re probably dehydrated. Stocking up on lip balm seems like the easiest route to go when battling dry, cracked lips, but’s it’s not the only—or even most effective—remedy. Try one or all of these brilliant chapped lip cures instead. 1. Before you wash your face, apply a balm to your lips. Your cleanser may actually be drying out your lips—both salicylic acid and benzoyl peroxide disrupt your pH balance and can cause chapping. 2. Use almond oil. The hypoallergenic moisturizer pops up in Kiehl’s Lip Blam #1, which also contains free radical-fighters vitamins A and E. 3. Turn on a humidifier at night—it helps keeps your lips (and skin) moisturized. 4. For chapped and sore lips, slice up a cucumber into thin pieces and leave them over lips for five minutes (try it while you’re watching TV). It helps rehydrates your lips and feels fantastic. 5. Exfoliate, exfoliate, exfoliate. Use a lip exfoliator like ILIA Balmy Nights Lip Exfoliator, or make an at-home paste with sugar and honey. For very sensitive lips, use a clean, soft toothbrush and brush back and forth. 6. Don’t lick your lips. We lick our dry lips to add some moisture, but it actually dries them out even more. Your saliva contains acids that break down food, but they also irritate your lips. Plus, continuously licking will remove any natural oils you have on your lips. 7. Breathe through your nose. Something as little as breathing through your mouth can actually dry out your lips. 8. Got flaky lips? Resist the urge to pick at them. Instead, soften them with lip balm and exfoliate the flakes off. 9. Use sunscreen to prevent burned, chapped lips. Already chapped? Skip the SPF so it doesn’t irritate the sensitive skin. 10. Another ingredient to look for: Shea butter, which nourishes and moisturizes. Try Eraclea Ever-moist Lip Balm, which gives lips a silky smooth finish and subtle shine. 11. Chapped lips will heal best when they’re moist, so stick to lip balms and skip lip waxes. 12. On the flip side, if your lips are looking good, use a beeswax when you’re going to be outside for a while (beeswax works as a barrier against dehydration). Try Burt’s Bees Beeswax lip balm—it seals in moisture and has a nice peppermint taste. 13. Stick to lipsticks with conditioners like vitamin E, macadamia oil, and shea butter. 14. Take a pass on matte lip colors in favor of moisturizing lipsticks. If you must go matte (hey, it’s a hot trend this season!), apply a lip conditioner before. Our favorite—Tarte Rainforest of the Sea Lipsaver Treatment Primer with coconut oil. 15. Drink water. Hydrating from the inside will help keep your lips from getting dry. 16. Use a toothpaste that doesn’t contain synthetic flavors—they can cause an allergic reaction, making your lips flaky. A great one is Squigle, a paste that’s free of ingredients that can irritate your skin. 17. If your lips are chapped, take a pass on drinking orange juice, eating grapefruit, and putting any other citrus fruits near your lips—they can cause more dryness. 18. Rub on aloe vera. It helps relieve the pain and heals small cuts that occur when your lips are chapped or burned. 19. The oldest trick in the book—petroleum jelly. Vaseline Lip Therapy Rosy Lips Lip Balm is super moisturizing, plus it has a luxe rosy flavor we’re obsessed with. 20. Sometimes fragrances can cause allergic reactions. If you suspect your lips might be suffering because of a scented balm, stick to one without strong scents or flavors. 21. Say goodbye to those hot wings for a while, because yes, spicy foods can dry out your lips. 22. Ditto for salty treats. (Insert sad face.) 23. Wear a scarf over your mouth—wind is a biggie when it comes to chapping. 24. Suffering from really bad chapping? Look for a treatment with ceramides, which help to restore the skin barrier. 25. Nothing working? You may be suffering from an allergic reaction. See your dermatologist to be sure! A version of this article was originally published in April 2016.

Jordan Almonds are not just for weddings anymore. A few weeks ago, Oh! Nuts asked if I was interested in receiving some Jordan Almonds to develop a recipe. Sure why not?! I had never had a Jordan Almond before, so I was a little nervous. I figured Google would save me, and I could find something to build on. NOPE!! Not a single recipe could I find that used Jordan Almonds. Well, the package arrived and they were nothing like what I thought. In my head I was thinking M&M without the chocolate. Not so much. The candy coating is very thick, and they are full size almonds; so they are big. This is probably nothing you don’t already know, I seem to be the last one on the planet who didn’t know what Jordan Almonds were. I came up with a couple ideas of what to do with them, and ran them by my husband. We both decided that Blondies were the way to go. So, I whipped up my normal Blondie recipe, adding in some chopped Jordan Almonds and a few chocolate chips. They came out of the oven, and they were fine. I mean if I was using regular almonds, I would say the recipe was a real winner. But the candy coating got completely lost. Back to the drawing board. How about almond bark, with other candy and Jordan Almonds? Too safe. How about a cupcake and using Jordan Almonds for decoration? Seemed like cheating. How about almond crusted chicken, with Jordan Almonds? Just might work! This chicken was moist and actually really good. You get a little bit of sweetness from the candy coating, but not over powering. I made a Beurre Blanc sauce to go with it, and I would not recommend that. It had shallots in it, and it just added too much sweetness. It was must better on its own. Maybe a mustard cream sauce would be better, or even a little bit of cheese would be good. I am going to have to keep my husband out of the bag of almonds, so I can make this again! 1/2 cup Jordan Almond, crushed (I used a meat mallet, and then finished off in the food processor) 1/4 cup bread crumbs 1/4 Panko bread crumbs 1/2 tsp salt 1/4 tsp fresh black pepper 1 tsp Italian seasoning 1 pound boneless skinless chicken breasts Preheat oven to 375. Pound the chicken to about 1/2 inch thick. In a small bowl beat the egg, and place the chicken in there. In a separate bowl combine everything else. Coat the chicken in egg, and then in almond mixture. Heat a large skillet over med high heat. Drizzle with oil. Place chicken in hot pan. Brown chicken on both sides (about 3 minutes each). Place on baking sheet, and finish cooking in the oven. About 15 minutes, depending on the size of your chicken.

MY REVIEW Of YSL ROUGE PUR COUTURE LIPSTICKS IN #9 ROSE STILETTO AND #19 FUSCHIA I received two Yves Saint Laurent Rouge Pur Couture Lipsticks in #9 Rose Stiletto and #19 Fuschia for testing and review from Influenster. The colors are so very beautiful; not glaring or gawdy, and neither seemed too harsh, sallow or too blue or orange, for any skin tone or complexion. They are extremely flattering colors, universally. The base color on the lipsticks make them appear almost neutral based, hard to do with any color, let alone two drastically different pinks. Rose Stiletto being a more medium dusty rose-brown; while Fuchsia is a bright pink – not shocking or neon; this isn’t your 80’s Fuschia – with a natural feel, like you would see in a garden. A succulent bright bold pink. The texture is very creamy, smooth, silky, sensuous; very moisturizing. Almost too moisturizing. And, there, lies my only problem with these lipsticks. Being so moisture-rich, the lipstick doesn’t stay in place, but rather tends to smear beyond the lipline the minute your lips touch one another. I am used to and prefer wearing matte lipsticks that stay put; I am not fond of lipsticks that travel or leave a trail anywhere: let alone everywhere. Especially everywhere around my mouth, which is something I had never experienced with my prior YSL purchases or expected to experience with these beauties, but perhaps that is because my prior YSL lippies were matte finish. I am not quite sure. I tried several different applications and techniques: with lip liner, colored and clear; lip balm, wax and long lasting formulas, lip primer and without, concealer, foundation, using a lip brush or applying directly from the bullet, blotting, the tissue and powder trick, but none of it helped keep the lipstick from smearing outside my lipline within seconds. Honestly, the lipstick is so moist from the whatever oil is infused in it for anti-aging properties that it felt very oily and too soft, smearing and disappearing fairly quickly. So I canot say I found the lipsticks to be long lasting, as others did. Although, the Fuchsia did fare a bit better than the Rose Stiletto, but not enough to call it long lasting. Therein, I did not find the formula drying in the least, as some reviewers did. In fact, were the lipstick clear it would have made an excellent lip conditioner. The colors, however, are magnificent: beautifully soft and awesomely bold. I loved all the other colors I saw on Sephora’s website as well; they really are an excellent mix of both feminine and edgy. And the scent of roses from the lipstick is so heavenly; I loved it. It was like a whiff of a decadent Parisienne perfumery or a floral shop filled with the most delicate blossoms; luxurious, lush, exquisite… roses. Perhaps it was just me that had the problem with the lipstick running, as I believe everything about this collection is luscious and full-bodied. I had swatched the lipsticks on my hand when I received the #YSLVoxBox as I do when reviewing any lipstick. The swatches (pictured above) wore beautifully; lasting quite a while with a great deal of color intensity, along with being creamy, and satiny smooth. Unfortunately, everytime I tried to apply the shades to my actual lips, the lipstick melted away like butter, smearing everywhere outside my lipline. Still, given all that, it is pretty fair to say these lipsticks are beyond luxe; they are amazing. The scent, the colors, the absolutely stunning gold packaging; everything about YSL Beauty screams this is a high-end, luxury experience you won’t soon forget! I do have to disagree with some of the other reviews: these lipsticks are very emollient-rich and far from being drying to the lips, as some stated… your lips will be happily and amply moisturized. Unfortunate for me, but wonderful for so many lipstick lovers. And this really is a lipstick to love! YSL Rouge Pur Couture Lipstick is a far beyond high quality collection of luscious, mouthwatering, glamorous lip colors, ranging from bold and edgy to soft and feminine, so 4 stars from me. At least, for now. But, I am not giving up on YSL Rouge Pur Couture #9 and #19! I will keep working with these lipsticks until I get them to stay in their place and can revise this rating to a deserved 5 stars. Why? Because I love YSL Beauty. Although, I will admit that the YSL Rouge Pur Couture ‘The Mats’ Collection would have been a much, much better product fit for me. YSL can dress my lips in their sensual lip colors anytime they wish. 💋 Angels, Love and Light, 5 Stars! ☆☆☆☆☆ Not one to give up, I figured out how to make the lipstick stay in place. The problem was treating this lipstick like any other lipstick. And, believe me, it is not just ‘another’ lipstick. This is Luxury! Beautiful, Bold, Feminine… Seductive, Edgy, Uncompromising, Dangerous Luxury! It Wears You; It Clothes You. It Is Couture. Thus, applying the primer, foundation, concealer, lip balm, powder, etc., made the lipstick move around like crazy, causing all the smearing! These techniques are needless, because of the quality of the ingredients in the product. YSL Rouge Pur Couture is moisture-rich, eliminating the need for primer. It is, also, deliciously creamy and thick, eliminating the need for foundation, concealer or powder for it “to cling to” as other lip products recommend you do before application. When I went simple, just using lip liner and applying the lipstick in sections of thin layers of color; and THEN, waiting about 2-3 minutes before applying a second and third layer for depth… it made all the difference in the world. The first coat, I started by applying the lipstick to left half of my top lip, then right half of top lip and moving on to refine the cupid’s bow; then I applied the lipstick to my lower lip in brief strokes. After waiting for the color to set about 2-3 minutes, I followed with a second and third coat of color, as you would normally, starting with my bottom lip. I waited again, a brief time, before bringing my lips together to blend! Although, lipliner probably could have been skipped altogether, I really like a defined lip and prefer to use liner. I used ColourPop Cosmetics’ lippie pencil lip liners. They have a matte finish with a long-lasting formula I love. So, it is ☆5 Stars☆ from me! YSL Rouge Pur Couture is definitely a lipstick addict’s dream come true! If I could choose another YSL Rouge Pur Couture Lipstick to try in the future? I would love to try one from YSL Rouge Pur Couture – The Mats Collection; a gorgeous deep matte red – any color between #202 Rose Crazy through #206 Grenat Satisfaction. My favorite of those? All of them, lol! Ok, Ok… If I must choose just one, then it would be #203 Rouge Rock. 💋 Angels, Love and Light, ¤~Posted from WordPress for Android~¤

The New York Times bestselling, IACP award-winning cookbook (and a Cooking Light Top 100 Cookbook of the Last 25 Years) from the celebrated food blogger and founder of smittenkitchen.com. Deb Perelman loves to cook. She isn’t a chef or a restaurant owner—she’s never even waitressed. Cooking in her tiny Manhattan kitchen was, at least at first, for special occasions—and, too often, an unnecessarily daunting venture. Deb found herself overwhelmed by the number of recipes available to her. Have you ever searched for the perfect birthday cake on Google? You’ll get more than three million results. Where do you start? What if you pick a recipe that’s downright bad? With the same warmth, candor, and can-do spirit her award-winning blog, Smitten Kitchen, is known for, here Deb presents more than 100 recipes—almost entirely new, plus a few favorites from the site—that guarantee delicious results every time. Gorgeously illustrated with hundreds of her beautiful color photographs, The Smitten Kitchen Cookbook is all about approachable, uncompromised home cooking. Here you’ll find better uses for your favorite vegetables: asparagus blanketing a pizza; ratatouille dressing up a sandwich; cauliflower masquerading as pesto. These are recipes you’ll bookmark and use so often they become your own, recipes you’ll slip to a friend who wants to impress her new in-laws, and recipes with simple ingredients that yield amazing results in a minimum amount of time. Deb tells you her favorite summer cocktail; how to lose your fear of cooking for a crowd; and the essential items you need for your own kitchen. From salads and slaws that make perfect side dishes (or a full meal) to savory tarts and galettes; from Mushroom Bourguignon to Chocolate Hazelnut Crepe Cake, Deb knows just the thing for a Tuesday night, or your most special occasion. |Publisher:||Knopf Doubleday Publishing Group| |Product dimensions:||8.30(w) x 9.10(h) x 1.20(d)| About the Author Deb Perelman is a self-taught home cook and photographer; and the creator of SmittenKitchen.com, an award-winning blog with a focus on stepped-up home cooking through unfussy ingredients. In previous iterations of her so-called career, she’s been a record store shift supervisor, a scrawler of “happy birthday” on bakery cakes, an art therapist, and a technology reporter. She likes her current gig—the one where she wakes up and cooks whatever she feels like that day—the best. The Smitten Kitchen Cookbook is her first book. Deb lives in New York City with her husband and delicious baby son. Read an Excerpt The Smitten Kitchen Cookbook By Deb Perelman KnopfCopyright © 2012 Deb Perelman All right reserved. Tres Leches Rice Pudding yield: serves 8 1 cup (180 grams) long-grain white rice ¾ teaspoon table salt 1 large egg One 12-ounce can (1½ cups or 355 ml) evaporated milk One 13.5-ounce can (17/8 cups or 415 ml) unsweetened coconut milk One 14-ounce can (1¼ cups or 390 grams) sweetened condensed milk 1 teaspoon vanilla extract 1 cup (240 ml) heavy or whipping cream, chilled 1 tablespoon confectioners’ sugar Ground cinnamon, to finish My list of rice pudding loves is long. There’s the Danish risalamande, with chopped almonds, whipped cream, and a sour cherry sauce, usually served at Christmas with a prize inside—one that I never win, not that I’ve been trying for thirteen years at my best friend’s house or anything. There’s kheer, with cardamom, cashews or pistachios, and saffron. There’s rice pudding the way our grandmothers made it, baked for what feels like an eternity, with milk, eggs, and sugar. And there’s arroz con leche, which is kind of like your Kozy Shack went down to Costa Rica for a lazy weekend and came back enviously tan, sultry, and smelling of sandy shores. As you can tell, I really like arroz con leche. But this—a riff on one of the best variants of arroz con leche I’ve made, which, in its original incarnation on my site, I adapted from Ingrid Hoffmann’s wonderful recipe—is my favorite, for two reasons: First, it knows me. (That’s the funny thing about the recipes I create!) It knows how preposterously bad I am at keeping stuff in stock in my kitchen, like milk, but that I seem always to have an unmoved collection of canned items and grains. Second, it’s so creamy that it’s like a pudding stirred into another pudding. The rice is cooked first in water. I prefer to start my rice pudding recipes like this, because I’m convinced that cooking the rice first in milk takes twice as long and doesn’t get the pudding half as creamy. Also, it gives me a use for those cartons of white rice left over from the Chinese take- out I only occasionally (cough) succumb to. Then you basically cook another pudding on top of it, with one egg and three milks—coconut, evaporated, and sweetened condensed—and the end result will be the richest and most luxurious rice pudding imaginable. But why stop there? For the times when the word “Enough!” has escaped your vocabulary, I recommend topping it with a dollop of cinnamon- dusted whipped cream, for the icing on the proverbial cake. Pancetta, White Bean, and Swiss Chard Pot Pies Over the years, we’ve had a lot of dinner parties. I’ve made mussels and fries and red pepper soup; I’ve made meatballs and spaghetti repeatedly; brisket and noodles were on repeat until I got the kinks ironed out of the recipe in this chapter, and there was this one time when I decided to make nothing but delicate flatbreads for dinner. It was a terrible idea. Don’t do this unless you want to spend three days making doughs and mincing vegetables, only to have everyone leave hungry. I’m pretty sure if you asked my friends what the very best thing I’ve ever served them was, they’d still go on about chicken pot pies I made from an Ina Garten recipe all those years ago. People, it turns out, go berserk for comfort food—especially comfort food with a flaky pastry lid—doubly so on a rainy night. I liked them too, but the chicken— which often ends up getting cooked twice—has always been my least favorite part. What I do like is the buttery velouté that forms the sauce, and it was from there that I decided to make a pot pie I’d choose over chicken, peas, and carrots any night of the week. You really have to try this for a dinner party, especially if your guests were expecting something fancy. The crust and stews can be made up to 24 hours in advance, and need only to be baked to come to the table; this means that you could spend that time getting cute, or at least making pudding for dessert. And if people are expecting the same old same old beneath the lid, this will be a good surprise—the lid is so flaky, it’s closer to a croissant than a pie crust, and the pancetta, beans, and greens make a perfect stew, one you’d enjoy even without a bronzed crust. But, you know, it helps. yield: serves 4 2 cups (250 grams) all- purpose flour ½ teaspoon table salt 13 tablespoons (185 grams or 1 stick plus 5 tablespoons) unsalted butter 6 tablespoons (90 grams) sour cream or whole Greek yogurt (i.e., a strained yogurt) 1 tablespoon (15 ml) white wine vinegar ¼ cup (60 ml) ice water 1 egg, beaten with 1 tablespoon water, for egg wash 2 tablespoons (30 ml) olive oil 4 ounces (115 grams or ¾ to 1 cup) 1 large or 2 small onions, finely chopped 1 large carrot, finely chopped 1 large stalk celery, finely chopped Pinch of red pepper flakes Salt and freshly ground black pepper 2 garlic cloves, minced Thinly sliced Swiss chard leaves from an 8-to-10-ounce ( 225-to-285-gram) bundle (4 cups); if leaves are very wide, you can halve them lengthwise 3½ tablespoons (50 grams) butter 3½ tablespoons (25 grams) all- purpose flour 3¼ cups (765 ml) sodium- free or low-sodium chicken or vegetable broth 2 cups white beans, cooked and drained, or from one and a third 15.5-ounce (440-gram) cans In a large, wide bowl (preferably one that you can get your hands into), combine the flour and salt. Add the butter and, using a pastry blender, cut them up and into the flour mixture until it resembles little pebbles. Keep breaking up the bits of butter until the texture is like uncooked couscous. In a small dish, whisk together the sour cream, vinegar, and water, and combine it with the butter-flour mixture. Using a flexible spatula, stir the wet and the dry together until a craggy dough forms. If needed, get your hands into the bowl to knead it a few times into one big ball. Pat it into a flattish ball, wrap it in plastic wrap, and chill it in the fridge for 1 hour or up to 2 days. Heat 1 tablespoon olive oil over medium-high heat in a large, wide saucepan, and then add the pancetta. Brown the pancetta, turning it frequently, so that it colors and crisps on all sides; this takes about 10 minutes. Remove it with a slotted spoon, and drain it on paper towels before transferring to a medium bowl. Leave the heat on and the renderings in the pan. Add an additional tablespoon of olive oil if needed and heat it until it is shimmering. Add onions, carrot, celery, red pepper flakes, and a few pinches of salt, and cook over medium heat until the vegetables are softened and begin to take on color, about 7 to 8 minutes. Add the garlic, and cook for 1 minute more. Add the greens and cook until wilted, about 2 to 3 minutes. Season with the additional salt and freshly ground black pepper to taste. Transfer all of the cooked vegetables to the bowl with the pancetta, and set aside. Wipe out the large saucepan; don’t worry if any bits remain stuck to the bottom. Then melt the butter in the saucepan over medium-low heat. Add the fl our, and stir with a whisk until combined. Continue cooking for 2 minutes, stirring the whole time, until it begins to take on a little color. Whisk in the broth, one ladleful at a time, mixing completely between additions. Once you’ve added one-third of the broth, you can begin to add the rest more quickly, two to three ladlefuls at a time; at this point you can scrape up any bits that were stuck to the bottom—they’ll add great flavor. Once all of the broth is added, stirring the whole time, bring the mixture to a boil and reduce it to a simmer. Cook the sauce until it is thickened and gravylike, about 10 minutes. Season with salt and pepper. Stir the white beans and reserved vegetables into the sauce. Preheat your oven to 375 degrees. Assemble and Cook Pot Pies Divide the filling between four ovenproof 2-cup bowls. (You’ll have about 1½ cups filling in each.) Set the bowls on a baking pan. Divide the dough into four pieces, and roll it out into rounds that will cover your bowls with an overhang, or about 1 inch wider in diameter than your bowls. Whisk the egg wash and brush it lightly around the top rim of your bowls (to keep the lid glued on; nobody likes losing their lid!) and drape the pastry over each, pressing gently to adhere it. Brush the lids with egg wash, then cut decorative vents in each to help steam escape. Bake until crust is lightly bronzed and filling is bubbling, about 30 to 35 minutes. The dough, wrapped twice in plastic wrap and slipped into a freezer bag, will keep for up to 2 days in the fridge, and for a couple months in the freezer. The filling can be made up to a day in advance and stored in a covered container in the fridge. For a vegetarian version, skip the pancetta and cook your vegetables in 2 tablespoons olive oil instead of 1. Plum Poppy Seed Muffins She hasn’t said so in so many words, but I have a hunch that my editor thinks I should explain why it took me no fewer than seven muffin recipes to stop fussing and find the perfect one to tell you about. Are muffin recipes that hard to come up with? No, not really. Do we perhaps just enjoy eating muffins so much that I looked for excuses to make more? Unfortunately, not that either. Am I really so terribly indecisive? Apparently, yes, but only in what I believed to be the quest for the greater muffin good. Okay, fine, and when I’m choosing earrings. What finally led me here was, innocently enough, a basket of boring-looking lemon-poppy seed muffins at a bakery one morning; they got me wondering when poppy seeds would come untethered from lemon’s grasp. Poppy seeds are delightful on their own— faintly nutty bordering on fruity—but they also play well with fruit that is richer in flavor and texture than lemon. Inspired, I went home and, a short while later, finally pulled a muffin out of the oven I’d change nothing about. Poppy seeds, plums, browned butter, brown sugar, and sour cream form a muffin that’s rich with flavor, dense with fruit, and yet restrained enough to still feel like breakfast food. Seven rounds and six months in, I bet somewhere my editor is breathing a sigh of relief. yield: 12 standard muffins 6 tablespoons (3 ounces or 85 grams) unsalted butter, melted and browned and cooled, plus butter for muffin cups 1 large egg, lightly beaten ¼ cup (50 grams) granulated sugar ¼ cup (50 grams) packed dark or light brown sugar ¾ cup (180 grams) sour cream or a rich, full-fat plain yogurt ½ cup (60 grams) whole- wheat flour 1 cup (125 grams) all- purpose flour ¾ teaspoon baking powder ¾ teaspoon baking soda ¼ teaspoon table salt Pinch of ground cinnamon Pinch of freshly grated nutmeg 2 tablespoons (20 grams) poppy seeds 2 cups pitted and diced plums, from about ¾ pound (340 grams) Italian prune plums (though any plum variety will do) Preheat your oven to 375 degrees. Butter twelve muffin cups. Whisk the egg with both sugars in the bottom of a large bowl. Stir in the melted butter, then the sour cream. In a separate bowl, mix together the flours, baking powder, baking soda, salt, cinnamon, nutmeg, and poppy seeds, and then stir them into the sour- cream mixture until it is just combined and still a bit lumpy. Fold in the plums. Divide batter among prepared muffin cups. Bake for 15 to 18 minutes, until the tops are golden and a tester inserted into the center of a muffin comes out clean. Rest muffins in the pan on a cooling rack for 2 minutes, then remove them from the tin to cool them completely. Generally, I think muffins are best on the first day, but these surprise me by being twice as moist, with even more developed flavors, on day two. They’re just a little less crisp on top after being in an airtight container overnight. You don’t create seven muffin recipes in a year without learning a few things. I found that you could dial back the sugar in most recipes quite a bit and not miss much (though, if you find that you do, a dusting of powdered sugar or a powdered-sugar-lemon- juice glaze works well here); that a little whole-wheat flour went a long way to keep muffins squarely in the breakfast department; that you can almost always replace sour cream with buttermilk or yogurt, but I like sour cream best. Thick batters—batters almost like cookie dough—keep fruit from sinking, and the best muffins have more fruit inside than seems, well, seemly. And, finally, in almost any muffin recipe, olive oil can replace butter, but people like you more when you use butter— and if you brown that butter first, you might have trouble getting them to leave. Excerpted from The Smitten Kitchen Cookbook by Deb Perelman Copyright © 2012 by Deb Perelman. Excerpted by permission of Knopf, a division of Random House, Inc. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher. Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site. An Interview with Deb Perelman, author of The Smitten Kitchen Cookbook Q: How did Smitten Kitchen come about? A: I've always been a somewhat obsessive collector of what I considered perfect recipes, ones that exceeded expectations every time. I started the site as a place to share them, be it the ne plus ultra banana bread or yellow layer cake or best tomato sauce you could make from really average tomatoes. I expected the site to last six months; at the time, that seemed the half-life of most weblogs and I saw no reason that a food blog from a non-chef with no particularly clear cooking philosophy (eh, besides "okay sure why not I'll make some pasta today") would resonate with people. I was surprised, and remain surprised, that there are so many people out there that are looking for what I amrecipes that work using accessible, unfancy ingredients that quickly become your new favorite things to cook. Q: Where did you learn how to cook and what is your background? A: I'm not a trained chef; I've never been to cooking school. I've never even waited tables but that's probably for the best because I'm a huge klutz and I bet diners don't like that. It may not make for an exciting tell-all one day, but I just really like to cook and I've learned through trial and error, figuring out what I like and what was a total waste of my time. That said, I think I got my good attitude about cooking from my mom; my mother didn't start cooking until she got married but she was fearless in the face of yeast breads, elaborate cakes, croissants and stocks. So, I never had any reason to believe you couldn't pull them off at home. Q: How would you describe The Smitten Kitchen Cookbook in three sentences or less? A: The Smitten Kitchen Cookbook is a collection of more than 100 recipes for dishes that I hope will become your new favorite things to cook. I am not a trained chef or photographer, I'm just a tad obsessed with fiddling in the kitchen with unfussy ingredients until I get a dish the way I think it will be better. Even if you've been enjoying the Smitten Kitchen website for the last six years, I hope you will find this book to be a great addition to your book collection as the material is 85 percent new, and, well, I hope quite delicious. Q: The vast majority of the recipes in the book are new, but there are a few favorites from the site, too. How did you chose those favorites? A: It wasn't scientific. I didn't go for only the most popular recipes (because then the entire book would be chocolate and peanut butter desserts, which would be awesome, if not impractical when you're hungry for dinner) or even just my own favorites. They were often recipes that I felt were the best in their class, howeversuch as my mother perfect, timeless apple cakeor something so central to the way I like to cookmushroom bourguignon over egg noodlesthat I felt no book with "smitten kitchen" in the title could be complete without them. Q: You talk about your small city kitchenexactly how big is it? A: The part you can stand in, the footprint, is about 20 square feet. It's so tiny that my toddler's play kitchen doesn't even fit inside it. No pity parties, however. Nobody forced me to choose life in overpriced Manhattan over a sprawling affordable home someplace where nobody could call a 500-square foot 1-bedroom "ample" without being laughed out of the room. What is impractical is that I chose to write a cookbook from there anyway, but I think that, in a way, it's been good for my cooking because it forces me to simplify recipes so that they use the fewest number of dishes and amount of space that they can while still (hopefully) not tasting like compromise. I don't think anyone, regardless of their kitchen size, minds being able to pull off a lot of cakes with just one bowl. Q: What do you eat regularly that readers don't see on your blog? A: Very boring food. I don't mean to hide the fact that my breakfast is often just an egg on toast, it's just that recipes that I get excited about, the ones that make me want to run to the internet to tell everyone who will listen about them, are ones where the results are so much more than the sum of their parts, almost unexpectedly good in ways that you may not have considered. I might enjoy my egg-on-toast, but it's hardly something that anyone needs me to bore them with the details of. Q: What's your must-have piece of kitchen equipment? A: All you need is one sharp chef's knife. But I'd be lying if I didn't mention my almost abnormal level of affection for my food processor. It turns a potato and onion into hash browns in approximately a second. Q: What's next for you? A: I'd really love to keep doing what I'm doingwaking up each day and cooking whatever I feel like, and spending as much time as possible with my awesome kid, husband, friends and family. If there was anything else I was supposed to want in life, well, I can't think of it. Most Helpful Customer Reviews Everything about this cookbook is right: The recipes are delicious and use accessible ingredients. The instructions are clear and precise without making you want to stick a fork in your eye. The variety is fresh and something you really want to eat. And the refined rustic photography is gorgeous. This book isn't about the fancy foodie bookdrops--it's about the ingredients. Sure to be a hit with cooks of all levels. I've been reading Deb's blog for a long time now, and this book does not disappoint. Gorgeous photography as always, and witty stories to go with the (of course) delicious recipes. Love the variety, love the creativity, and of course I'm sure I'll love how everything tastes once I start cooking : ) Really wonderful book. This book is fun! Great variety of recipes but all very accessible to the average at home cook. She has tried and tested until she found what worked perfectly and now we can all benefit from it. Thank you Deb! Recently downsized from a 3BR ranch to a tiny apartment. The kitchen is certainly smitten! Brings me back to college days. This book is for you if you are in my boat. From the gourmet, double-oven fully stocked kitchen of yore, this book has taught me not only how to minimalize equipment, but how to maximize taste! It will certainly keep you organized. Great job, Deb! Thank you. I am an avid cookbook collector and cook/baker. This is a fabulous book. Deb Perelman was born to tell stories and cook! I find the book easy to follow and haven't been disappointed in a recipe yet. Wonderful, just like her blog. I love Deb's blog and her recipes and had high hopes for the cookbook. She does not disappoint. The cookbook is filled with tempting recipes, good instructions and tips. Her fun style comes through, and her photographs make your mouth water. I'm glad to have bought the book. The author is so wonderful and creative! Her connection with each recipe makes me want to make and the pictures are beautiful! Everything is so delicious! Last week, I found a copy of The Smitten Kitchen Cookbook by Deb Perelman and I promptly purchased it. It's a gorgeous cookbook, written by a popular blogger who cooks in her tiny New York City apartment kitchen, which is no bigger than mine. (So there goes my excuse that the reason I can't cook anything in my kitchen because it's too small.) I love that for each recipe Perelman gives the reader a little story about how she came up with the recipe. The ingredients are listed to the side, along with directions, and sometimes a 'cooking note' or 'do ahead' suggestion. The photos in the book are simply stunning. I drooled just looking at them (the potato frittata with feta and scallions, butternut squash and caramelized onion galette, and peach dumplings with bourbon hard sauce in particular caught my eye), and there are 452 full color illustrations in the book for those of you who like your cookbooks with photos. (Which I do) The book is divided into the typical sections- Breakfast, Salad, Main Dishes- and close to one-third of the book is devoted to Sweets. At the end, she has a chapter, How To Throw a Dinner Party, that gives you a entire party's worth of appetizers and a few drink recipes that you could follow in its entirety to host a smashing get-together that will impress your friends. The Smitten Kitchen Cookbook is not for beginning cooks. I'd put this in the category for fans of Martha Stewart or maybe The Barefoot Contessa (if you know what grissini and gougeres are, this book is for you). It is a gorgeous book, and would make a lovely gift for someone you know who is an accomplished and enthusiastic cook. This book makes you rethink what you can do in your kitchen. The recipes are interesting whether or not you ever use them. Check this out. This is a fabulous cookbook. I could hardly wait to try the recipes. They are easy to do, have simple ingredients, and are very tasty. The pictures are beautiful and show how to mix ingredients. I have given more of these books than any other cookbook. I have found more recipes in this book that I like than any other cookbook that I have. And I have a lot. Thank you, Deb. BookloverHV Great recipes with enough detail and didn't see any that were too difficult, but then I do like a challenge. Have made several things and my co-workers liked. Fun reading the intros to each recipe. This cookbook is an absolute treat! I am not a regular reader of her blog, but thought the cookbook looked beautiful and the recipes were unique. I have not been disappointed. I have made several of the recipes and they were absolutely delicious. They were a little bit involved, but with excellent instructions and photos. The results were definitely worth it!! I am a cookbook collector and thought this would be a nice addition. However, I found few recipes in the book I would actually make. Delicious recipes and delightful commentary!! Strongly recommend this cookbook! I read her blog constantly, so when I first heard she was coming out with a cookbook I was so excited. The cookbook is beautiful, and the recipes are eclectic. Can't wait for volume 2!

Wrinkles are one of the most distinctive traits we think of when we think about bulldogs. While these folds are adorable, they are a hotbed for infection if not kept clean and dry. How often you clean your dog's wrinkles really depends on the amount and depth of the wrinkles, and your dog's lifestyle. Some dogs need their wrinkles cleaned daily, and others can go a bit longer. However, it is imperative you check your dog's wrinkles often to ensure they are staying clean and dry to prevent irritation or infection. What are the causes of irritated wrinkles? Wrinkles are dark and moist, making them the perfect environment for bacteria and moisture. Every time your dog eats or drinks, moisture and food particles splash up and collect in wrinkles. When they play outside, other types of debris can squeeze in between wrinkles. If this mixture of moisture, food and debris is not regularly cleaned it’ll help foster bacterial life, leading to irritation. There are various stages of wrinkle infection. The first sign of irritation or infection is inflamed skin, also known as dermatitis. If this dermatitis is not cared for, the skin could develop bumps and sores oozing pus. Bulldog wrinkles are also susceptible to staph infections. If your dog is showing these more serious signs of infection, they need to go to a veterinarian as the infections will not go away on their own. Bulldogs do not only have face wrinkles! Some may have wrinkles on other parts of the body that will also need to be checked and treated with the same care. How to clean your dog's wrinkles Check face wrinkles often, and clean with a damp towel, especially after your dog eats or drinks. Then follow up with a dry towel to remove any moisture. Cleaning your dogs food and water dishes regularly will also help prevent any bacteria from developing. Use a wrinkle balm! Please reach out to us for a few brands that we love and use on our own bulldogs. Applying a balm regularly can help protect your dog from infections. Just be sure to apply the wrinkle balm to clean skin! For extra protection against moisture, you can use cornstarch, baby powder, or other special powders in the wrinkles. Use extreme caution with powders and keep out of your dogs eyes!

Made by the fantastic Country Victualler, and originally created in the small village of Alderton by Colonel Dickinson, late of the Royal Ulster Rifles, this deliciously moist and succulently sweet ham is steamed and then baked with a traditional Marmalade glaze. Alderton Ham is made using the highest quality pork, sourced from a local farm within 6 miles. The chosen farm specialises in breeding and rearing traditional pigs outdoors, where they have plenty of space in which to roam, root and wallow. All the pork is from gilts and has a good layer of fat without it being excessive, so that the meat is always flavoursome. This results in ham which is succulent and full of flavour just like it used to be in the days of old.

It’s nearly impossible to fall asleep with congestion and coughing taking up most of the room in the bed! Kids need gentle help that relieves the harsh symptoms of nasty colds that keep them from falling asleep. Hyland's developed this medicine to help kids get the rest they need to heal from colds and coughs. No sedatives and no next-morning grogginess. Just rest and relief. • Safe, effective formula for children 2–12 years old • Natural relief from common cold symptoms, specially formulated for nighttime to help with sleeplessness* • All natural active ingredients • Works without stimulant side effects • Contains no Aspirin, Acetaminophen, Ibuprofen, Naproxen, Pseudoephedrine or Dextromethorphan • Sugar-free, Dye-free • No artificial flavors Uses: Temporarily relieves the symptoms of the common cold including, cough, runny nose, sneezing, nasal and chest congestion, and sore throat with accompanying sleeplessness. Active Ingredients | Purposes: Allium Cepa 6X HPUS: watery runny nose, cold, hacking cough Coffea Cruda 6X HPUS: sleeplessness, restlessness Chamomilla 6X HPUS: sensitive, irritable, fussy, nocturnal sleeplessness Hepar Sulph Calc 12X HPUS: cold, sneezing Hydrastis 6X HPUS: rattling/tickling cough, sinus congestion, dry/raw/sore throat Natrum Muriaticum 6X HPUS: dry cough, sore throat Nux Vomica 6X HPUS: cough, tired, difficulty falling asleep, frequent waking Phosphorus 12X HPUS: hoarse/dry cough, nasal congestion, chest congestion Pulsatilla 6X HPUS: moist cough, cold, nasal congestion Sulphur 12X HPUS: chest congestion, nasal congestion, sneezing, runny nose Inactive Ingredients: Citric Acid USP, Glycyrrhiza Extract, Purified Water USP, Sodium Benzoate N.F., Vegetable Glycerine USP. ▪ Measure only with the dosing cup provided ▪ Do not use dosing cup with other products ▪ On dosing cup, tsp = teaspoon Children 2 years to under 6 years: 5 mL or 1 teaspoon at bedtime and every 4 hours during the night or as required. Children 6 years to under 12 years: 10 mL or 2 teaspoons at bedtime and every 4 hours during the night or as required. Adults and children 12 years and over: 15 mL or 3 teaspoons at bedtime and every 4 hours during the night or as required. As with any drug, ask a doctor before use if pregnant or nursing. Consult a physician if: ▪ Symptoms persist for more than 7 days or worsen ▪ Inflammation, fever or infection develops ▪ Symptoms are accompanied by high fever (101˚F) ▪ Cough tends to recur or is accompanied by high fever, rash or persistent headache Keep this and all medications out of the reach of children. In case of accidental overdose, contact a medical professional or a poison control center immediately. Do not use this product for persistent or chronic cough such as asthma, smoking or emphysema or if cough is accompanied by excessive mucus, unless directed by a licensed health care professional. A persistent cough may be a sign of a serious condition. Sore throat warning: Severe or persistent sore throat or sore throat accompanied by high fever, headache, nausea, and vomiting may be serious. Consult a doctor promptly. Do not use if imprinted tamper band is broken or missing. There have been no reports of interactions between this product and ibuprofen or acetaminophen. In case of emergency, contact a medical professional or poison control center immediately. Hyland’s may also be contacted for emergency information about our products 24 hours a day, 7 days per week at (800) 624-9659. Copyright © 2018 Abaco Health. All rights reserved. 3818 Gordon Dr, Kelowna, BC V1W 3G8

Odd fall weather and fescue pasture growth set up potential poisonous pastures causing fescue foot in cow herds. Fall growth after a drought produces more toxins in infected tall fescue grass. The poison develops after rains start regrowth following a drought, says Craig Roberts, University of Missouri Extension specialist. Roberts urges herd owners to keep a close watch on their cows. “At the first sign of a limp, take the cow off the toxic grass,” Roberts says. “Make plans for alternative feeds,” he says. That includes pasture without Kentucky 31 fescue. On most farms, fescue remains the most-used forage. It is hardy because the toxin protects the plant from pests. Another choice is to confine and feed limping cows on grain and nontoxic hay. Ensiled fescue hay should be avoided. Plastic-wrapped moist hay, or balage, preserves toxins. Several factors worsen fescue toxicosis causing fescue foot, Roberts says. Ergot alkaloids produced by a fungus in infected fescue restrict blood flow in cattle. Fescue foot develops in long cold spells. In cows, low blood flow to feet allows frozen hooves. In worst cases, hooves fall off. Injured cattle cannot walk to graze pastures. They stay in place and die from lack of feed. Roberts says, “We’ve known of this syndrome since 1994. This year may be worse than usual.” Spreading extra nitrogen fertilizer in the fall to boost grass growth also boosts production of toxins, he says. In a normal year, extension recommends adding 60 pounds of nitrogen. This year, after the long drought and shortage of hay, many farmers added 80 pounds of N. There’s been good grass-growing weather this fall, Roberts says. The extra growth brings more toxins. The trigger can be continued low temperatures. “A cold snap of one day isn’t a problem,” he says. “A week of freezing could be a disaster.” There’s no cure for fescue foot, but prevention works. Herd owners who converted toxic fescue pastures to a novel-endophyte fescue need not worry. “Fall growth is a bonus on new pastures,” Roberts says. “We see benefits on pastures that have been converted.” There are no toxins and forage quality is higher with the new fescues. More nitrogen fertilizer on novel-endophyte grass brings more feed. Prevention includes not grazing fall-grown fescue too short. Recent research shows most toxins in the fall stay in the lower 2 inches of the fescue plant. Another preventive plan is to feed winter hay in fall cold spells. The pastures left standing in winter decrease in toxins with time. By January there will be less poison in the grass. Stockpile can be grazed late in winter with few problems. Management-intensive grazing with quick rotations through paddocks helps prevent short grazing. “With rotational grazing, cows are moved before they grub grass into the ground,” Roberts says. Cool-season grasses have an advantage, growing rapidly two times a year: Growth in spring and fall adds to grazing seasons. Spring grazing requires caution, as toxins concentrate in seed heads and stems. Those are easily grazed by cows. There are no seed heads in fall growth. The only cure for fescue toxicosis is killing infected pasture and reseeding to a novel-endophyte fescue. Schools teaching reseeding were held in Missouri for years. Now those schools are held in the fescue belt across the Southeast. More schools will be in March, Roberts said. Schools cover six states from Missouri southeast to North Carolina and Georgia. Times and places are on the Alliance for Grassland Renewal website.

Mold Remediation Fort Washington Just Southeast of Washington, D.C., Fort Washington was the only defensive fort protecting America’s capital and served as an important strategic point in both the War of 1812 and the Civil War. It even briefly served as the Army’s Adjutant General’s School during World War II. It is now part of an extensive park system along the Potomac River serving the numerous communities and homes that have developed nearby over the decades. Due to their proximity to the Potomac River, the homes in the Fort Washington area are prone to flooding basements. Flooding basements are a problem in and of themselves, but the real problem is what happens in a basement that perpetually has excess moisture. A dark, moist basement is the ideal breeding ground for mold. If you have a basement with a moisture problem, there is a good chance that mold has already set in, even if you don’t know about it. Professional mold remediation Fort Washington may be your best bet for not only removing mold from your home, but preventing regrowth of any mold in your home. What’s Causing The Flooding? There are several ways that large quantities of water can find its way into your basement. In Fort Washington, there are two sources that are more likely than the others. Concrete is not indestructible. Over time, your concrete foundation will develop cracks and gaps as a result of settlement and shifting soil. Water that pools around your soil can find its way into your basement through these cracks and gaps. Because of Fort Washington’s location on the banks of the Potomac River, there is a lot of ground water in the area. This means there’s a good chance that there is always excess moisture around your foundation that can work its way into your basement. Even if ground water isn’t the problem, the area’s unpredictable storms that can drop intense precipitation on the area. This can essentially have the same effect as a ground water problem, albeit temporarily. Anytime after a storm, runoff from the precipitation can find its way into your basement. If your moisture problem is more like a leak than a flood, there may be another cause for the moisture. The most common cause is condensation, and with the hot, humid summers in Fort Washington, it is very likely that humid air in your home is creating condensation on the surface in your cool basement. Whatever the cause, moisture combined with a cool, dark space, and plenty of organic material will result in mold and mildew growth in your basement that can result in harm to your home and health. What’s The Problem With Mold Mold in small quantities isn’t harmful, and in fact, mold is found just about everywhere inside and outside the home. When mold starts to grow out of control, and aggregates in large quantities, that is when the problems can start. The biggest danger of molds are the adverse health effects. Common symptoms of mold exposure involve: • Nasal and sinus congestion • Cough and sore throat • Chest congestion or asthma • Respiratory obstruction • Respiratory infection • Skin and eye irritation Some molds even produce mycotoxins that can cause serious health problems such as neurological damage, compromised immune systems, respiratory disorders, and even death. If left unchecked, mold can also cause extensive property damage. Mold likes to feed on organic matter, including wooden frames, drywall, carpet, insulation, wallpaper, furniture, and cardboard. All of this property in your basement is susceptible to being damaged by mold. If not addressed in a timely manner, they can become irreparably damaged and must be completel replaced. Professional Mold Remediation Fort Washington Although mold problems are universal, the specific types of molds and the way they present are unique to each location. If you suspect you have a mold problem, you should contact a company that specializes in mold remediation in Fort Washington. Mold remediation Fort Washington involves a special process of decontaminating surfaces affected by mold, removing traces of dangerous mold spores from your home, and ensuring that the problem does not reoccur in your basement. Professionals can prevent reoccurrence by addressing not only the mold in your home, but the moisture problems that lead to mold.

It's almost time.....I feel like we've been waiting forever. One more day and we get to see BRUCE (Springsteen) live!!!!!! I am sooooo excited!!!! Bruce is one of the only singers that my husband and I both like, so when I heard he was going on tour I knew I had to get tickets. It will be nice to get away, even if it's just for one night, with my husband to see one of the most amazing performers ever. Have I mentioned how excited I am????!?!?!? BRUCE :) Finding a good cornbread recipe is not easy. Most are too dry, some are too sweet and some don't have the right cornmeal to flour ratio. I have tried tons of cornbread recipes, none of them living up to my standard for the perfect cornbread. Then finally I came across this recipe that to me made the perfect cornbread. The only negative thing about it was that it was on the sweet side, so after a few modifications I think I've got the perfect cornbread. Perfectly Moist Cornbread 1 cup all-purpose flour1 cup cornmeal ½ cup sugar 2 ½ tsp baking powder 1 tsp salt 1 cup milk 1/3 cup vegetable oil Preheat oven to 375, and spray an 8x8 baking dish with cooking spray. In a large bowl combine all dry ingredients. Add the egg, milk and vegetable oil and stir until just combined. Pour batter into pan and bake for 25-30 minutes, or until toothpick inserted into the center comes out clean.

When you are renting a 5, 10, 15, 20, 30 or 40 yard dumpster, you want a company you can trust with prices that make you smile. Give us a call today and see the difference we can make in your next construction or clean out project. Simply give us a call and we will help you figure out your dumpster rental needs. Our dumpsters usually go out same-day or next-day depending on when you call. We provide top-notch service, while going easy on your bottom line. What more could you ask for? Our trained operators are here to give you a fast and hassle-free experience from start to finish. Once you are done, simply give us a call and we will get your dumpster picked up right away! Our staff is here to help whenever you need it. Simply pick up the phone and give us a call. Most cities or municipalities do not have many regulations regarding dumpster rental as long as you keep the dumpster entirely on your own property during the rental period. If you need to place your container on the street in any way, you will likely have to obtain a permit from the appropriate building permit office in your town. You can check with your local public works department to be sure. Most dumpster rental companies will take care of securing this permit for you if you rent from them. Make sure that if you’re planning to put the dumpster on the street, the company has made the appropriate arrangements. You should also ensure that you get the permit in a timely manner and at the correct cost. If you thought the dumpster company was getting a permit and they did not, you will be the one who will have to pay the fine that is issued by the authorities. Inform us a number of details about your mission and we'll match you to pre-screened pros you'll be able to trust to get the job done. In situations the place a municipality doesn't have a weighbridge, it will possibly make use of templates that have been developed by DEA which are hooked up hereto as Annexure A and B. These present steerage on how waste portions can be estimated for the completely different waste streams. If this really is true, give the dumpster business a name and they'll doubtless come decide your container up early; this will allow them to hire it to another person extra immediately. This is the load of your particles only... don't fret about the weight of the container itself. You will get to know what factors affect the charge and to what extent they affect it. If you do that, you will understand how landfill fees affect the value and what you are able to do to scale back the charge you will pay on the end. Our consultants will assist determine the dimensions of the container needed for a job and then ship it inside 24 hours. As I discovered during my initiation into the dumpstering community, there's a code of conduct to which all dumpster divers adhere. Roll offs enable operators to simply and quickly dispose of enormous hundreds or objects into the container. Has a nationwide database of Rent a Construction Dumpster in Bogart, GA and roll off container corporations permitting you to order online on the best costs in your space. You wouldn't have to separate your supplies corresponding to glass, metal, wooden, and drywall, they can all be placed into the Philadelphia PA identical day dumpsters and we are going to do the rest for you personally. City Disposal partners with many restoration corporations in Northeast Wisconsin, providing the appropriate sorts, sizes, and numbers of containers and dumpsters for the job. When you may have a driveway, then you'll be able to typically park the dumpster there so you do not annoy your neighbors or trigger site visitors issues by putting it on the road. Click right here for a printable, fill-in model of this Industrial Food Waste Disposal Ban threshold estimation guide for supermarkets and grocery stores. A demolition dumpster accessible for rental in our firm deals with these kinds of waste fairly efficiently. A 15 yard Rent a Construction Dumpster in Bogart, GA is nice for small initiatives that have heavy waste like gravel or concrete. Be sure that your yard trash is freed from another particles that's not yard waste (corresponding to wooden fencing, doors, landscaping timbers, and so forth.). If your work hours or different day by day commitments do not will let you bring your container back inside by 9:00 AM, please contact their community manager to discuss. Mobile building dumpsters are 6 cubic yard dumpster trailers known as Roadrunners, and are commonly used in Dallas, Texas on smaller remodeling jobs or for storage or garden cleanouts. If the overall cost of the dumpster use and disposal fees are less than the deposit, a refund shall be issued inside 30 days of the decide-up. The load of the particles within the dumpster is a major factor that determines the overall value of your roll off. When you have questions about renting a dumpster, please be at liberty to name our office, and visit our FAQ page. We offer dumpsters within the following sizes: 12 cubic yards (four′ excessive x 7′ vast x 12′ lengthy) and 30 cubic yards (6′ excessive x 7′ vast x 22′ lengthy). The landfill fees in a single explicit metropolis may be between three and four occasions the fee in a another municipality, which in flip substantially affects value. A: Our normal rental period is 14 days for residential orders and 30 days for business contractors. Whether or not you need a 10 yard container, a forty yard container or a size in between, we can accommodate you. This might end in further costs if it calls for you to keep the dumpster for an extended amount of time. Our 20 Yard Roll Off Container Consists of: 7-10 Day Rental Interval, Supply Payment, Pickup Payment, and Applicable Taxes. That absolutely depends on what you might be doing and should you really only have a small quantity of stuff to place within the container. At any time when renting a dumpster in Prescott, AZ you've got to fulfill any authorities legal guidelines and regulations. However, trash heaven is part of our environment and we have to respect it by maintaining doubtlessly harmful objects from being discarded of improperly in landfills. Make sure you ask each Rent a Construction Dumpster in Bogart, GA firm if there's a weight limit on the value quoted and if that's the case what are the additional fees should you have been to go over that limit. Our crew will work with you to be sure the container placement is strictly the place you need. I give hope to men, I maintain none for myself.” It is a quote from Lord of the Rings that applies even within the business world. Start challenged to offer a examine for waste management is actually not in line with what LEED is meant to be about. The worth of a rental can improve considerably if hazardous waste is discovered inside a container without the company's prior permission. Thornton trash and recycle clients can use this service to get rid of litter within the storage or basement, plan a do-it-yourself room transform, clean up the yard or storage shed, get rid of recently replaced furniture or appliances, or for a rental property cleanup! Our 20 yard containers are driveway protected and are perfect for construction projects, roofing, home clean-outs, and bulk debris removal. As regards to the size of 1's enterprise or office will decide how large is dumpster you must rent. This table shows the month-to-month industrial rates (excluding tax) quoted at completely different areas for a 2-Yard garbage dumpster that's collected as soon as every week for the disposal of non-compacted trash. Beneath you will find the specs for only one sort of corral, but each has completely different measurement necessities based mostly on the size and number of dumpster rentals at your location, so whereas this can be a good starting point in your understanding, it's all the time best to contact an account supervisor first to get a detailed and site-specific clarification for a corral construction. Although it is authorized, you can still get in hassle for trespassing or get different expenses. So perhaps it's not shocking that an increasing number of persons are buying and selling luxurious magnificence products rescued from the trash. Composting can be a trash collectors best good friend too, since its a way of recycling material too moist to incinerate easily. We attempt to be transparent and enable you to perceive which charges will likely be charged relying on how you employ the dumpster. When renting a dumpster for cleanup or reworking round the house, you might be saving cash on trips to the junkyard or from hiring an expensive contractor to do give you the results you want. The associated fee to rent a dumpster varies based mostly on the size of the dumpster, the number of days you rent it, and even the utmost weight restrict. Total, the fee to rent a dumpster will rely on the size of the dumpster you want, the length of time you want it and the kind of trash you throw away. For instance, we all know you want a 15 yard dumpster to eliminate 20 squares of shingles. We often, but not often, close early on different holidays and days with extreme weather (hurricanes, blizzards, and many others.). Please name to confirm our working hours if you're not sure. Renting a dumpster in Colorado is quite painless when you plan forward, but there are methods to regulate the phrases of your rental if mandatory. Only a few patrons are going to give you an extra $15, 000-$20, 000 in your asking value since you have replaced things that they can not see and already ignore as only a basic element that's buried within the construction. Just some of the duties which your star roll off Rent a Construction Dumpster in Bogart will be utilized for, are storage of filth and concrete taken from outdated foundations, a place to put vegetation faraway from a fire prone area to make a protected zone, foreclosed home trash and furniture removal, and specific recycling of a constructing's contents as they are removed. Waste Tech Family Refuse requires 1 enterprise day discover so as to change a scheduled delivery/removal. Hiring a dumpster in De Soto incurs some accountability Numerous things usually related to construction projects usually are not permitted to be thrown in a dumpster. Dumpster rentals don't need to be one thing that may depart your yard worse for the ware. The very last thing that you prefer to is to waste time looking ahead to a truck to arrive with your dumpster. Industrial waste assortment clients with high-quantity, low-density waste supplies - such because the wet waste of grocery shops and motels - are sometimes best served by self-contained compactors. Nonetheless, if you're a national contractor and do a hundred or more roll-off rentals per 30 days, you may get some good discounts. Enhanced sludge washing includes a caustic leaching step to cut back the amount of constituents that restrict the waste loading of borosilicate glass. You have made your pick of Rent a Construction Dumpster in Bogart companies and now you must prepare the location the place your dumpster will likely be delivered. You can even contact professional Rent a Construction Dumpster in Bogart companies, who can assist you determine what the fee to rent a dumpster will likely be in your specific needs. Extra charges will apply if you must keep the dumpster longer than the agreed rental period, if the supplies within the dumpster exceed the weight restrict, or if the motive force is unable to pickup or deliver attributable to a blockage of the delivery website. When you do need to rent a container, test the carpets, roofing, and dry wall and soak up account some other main construction jobs that need to be done so that you simply solely should rent a roll-off container as soon as and that you simply order the size container you have to for all the roles! Detroit Dumpster” has been serving Southeast Michigan for a few years and knows how tough instances has been lately. Break away compactors are a great way for big box shops to reduce hauling costs and maximize the quantity of cardboard commodity being recycled. I had a 10 cubic yard dumpster delivered and hauled off for just a little over $200 a couple of years in the past when it was time to de-junk the garages. As you seek for a reputable, Sterling Heights residential Rent a Construction Dumpster in Bogart, GA firm, you wish to choose one that retains their dumpsters effectively-maintained. In fast succession, we discover a dumpster crammed with egg cartons, Brie, natural chicken, hummus, salad packages, squash, and pita bread. Many firms perceive that dumpster costss and other waste management firms are very essential to the daily objective of the corporate. Your trash and/or recycling container ought to be placed on the apron of the driveway solely when assortment days battle with designated street sweeping days. Too often do these trying to start a development project fail to consider the need to eliminate waste! Late costs are per day or per week and usually price round $25-50 every day you retain the rental over the timeframe. We even have four sizes of entrance load dumpsters when you do not require the larger roll-off dumpsters listed above. A entrance load dumpster has mechanical arms that that raise containers off the ground. Simply give us a name and we are going to answer any questions you'll have about the Mc Intosh Rent a Construction Dumpster in Bogart, GA procedure, allowed supplies, measurement you could need, etc. Charlotte Rent a Construction Dumpster in Bogart, GA is now made straightforward with the assistance of a crew of experienced professionals. Just inform us what you want and we are going to quote you the very best dumpster value with no obligation. Planning ahead in your how much does it price to rent a dumpster in Alpena will make your job simpler and safer to finish on time. G.I. Bins is a veteran owned Rent a Construction Dumpster in Bogart, GA and junk removal firm serving Oakland and Macomb counties in Michigan. Just came across this, as i heard the banging of flying cans from the top quality of us of winter bros trash service.. Im taking pictures of the aftermath and contacting the corporate. Bushes needs to be placed curbside the third Monday in January to be collected as yard waste and recycled, at some other time it will likely be collected as a bulk trash item. So in the end you will be saved from having to rent two dumpsters, or get an additional dump and return, simply in case the primary one isn't big enough. As the corporate began inside metropolis limits, Sam's drivers are very accustomed to the appropriate placements for dumpster leases in Aurora. Heavier particles comparable to development supplies and roofing shingles price extra to eliminate compared to other particles. Deal with it carefully as you pull it from the wall and move it to the dumpster immediately. With Cardella Waste, you've gotten the freedom to position all varieties of solid waste into one container. Whereas it may be tough to estimate the amount of waste that must be disposed and there are several components that can have an effect on the pricing, we guarantee that we offer the absolute best value. Certain parts of the town may be topic to stricter restrictions based mostly on their environmental standing Make sure you inform Dumpsters 4 Low-cost about precisely where you might be located , if you make your rental so they can inform you about the regulations before you get your dumpster. Renovating or doing a development in your house will at all times requires a dumpster to be able to put away all of the particles and waste. Before diving into this guide to dumpster diving let me show you why you'd have any want to dive right into a dumpster. We do not gather development, transforming, constructing supplies or chemical hazardous waste. New applied sciences for remediation of tank waste will be a key a part of that technique. Unacceptable yard waste contains plastic baggage, pots, meals waste, rocks and dust. Now owners can recycle 35 completely different supplies as a part of their common solid waste choose-up service. When renting a rent a rent a dumpster in Chicago, observe these hints to help you plan ahead. A listing of stuff you CAn't place in a roll-off dumpster contains paints and solvents, automotive fluids, pesticides, chemical compounds, digital equipment and batteries. Please use the form below to contact us. We look forward to working with you and will get back to you as soon as possible. All fields are required

Son & Park Beauty Water 60ml Mini Size Size: 60ml *Mini Size The smart cleansing water, nowhere else in the world “The very first thing actress or models do as soon as they arrive at studios is to return their skin to the perfectly clean condition for successful make-up. After removing dead skin cells or impurities such as cleansing residue, it is important to have toning work and to provide moisture for easy make-up process in the next step. There was no such a product that can complete all the process at once. I made this unique product by selecting the best ingredients for my own skin. The Son&Park Beauty Water is neither a toner nor a cleaner. It is something more than them. We call this Beauty Water.” 94% NATURAL ORIGIN Its natural ingredients make your skin look lively and energetic with no irritation. Cleansing - Its natural ingredients obtained from coconut, corn, potato and wheat perfectly remove the dirtiness from skin. Exfoliating - Its willow bark and papaya ingredients remove unnecessary dead skin cells for clean skin. Moisturizing - Owing to the moisturizing effect of around 20 types of vegetable ingredient, skin gets moist and flexible. 10 FREE SYSTEM Its pure prescription, excluding ten harmful ingredients, is gently applied to even sensitive skin. 100% NATURAL FRAGRANCE How to use: After taking the contents on a cotton ball, smoothly wipe the face from the center to the outside, and then let skin absorb it. - When you feel like wiping your face in flight during long hours of trip - In the morning, wash your face with Beauty Water for baby face, instead of using soap. - Boosting effect by using it as a toner before skin care - When wiping off residue after the use of sheet pack or massage - When aiming to simply refresh your face anytime during a day Water, Rose Damascena Flower Water, Citrus Aurantium Dulcis Orange Fruit Extract,Sodium Chloride, Sodium Citrate, Citric Acid, Citrus Aurantium Bergamia (Bergamot) Fruit Oil, Olea Europaea (Olive) Fruit Oil We are proud to offer this 100% Fresh Quality Guarantee. Stock is received in small batches every month to ensure product freshness. All our products are manufactured within a year (depending on the brand). If you received a product 6 months from expiry, you qualify for up to 50% off!* If you found we missed a product: 1. Exchange and receive 30% off a new replacement. 2. Get 50% off the product and keep the item without going through exchanges. Please contact us for instructions to ship, return, or exchange product. When you return the product to us, please include all the original packaging and any accessories. Receiving your refund If you're returning the item through shipping, we'll arrange for a refund. If you return it to our store, you can choose either a refund, credit statement or an exchange. We'll refund your money in the same way you paid for your product. Your money will go back onto the same card. Allow 3-7 working days for the refund to show in your account. We'll give you the equivalent value to your credit statement. If your item was purchased at an offer price, your refund will be based on that promotional price. Any member points earned on a returned item will be deducted from your account. *Subject to certain brands Certain brands do not have a long manufacturing date, in this case we do not have control over how long the manufacture date can be.

I love it when my talented friends send me fabulous pictures as proof of our magical lives on the interweb. It makes me feel grounded. BUT – beauty as those pics are, they aren’t always great for printing when it comes times to make postcards or send images to people for printing in their magazines, fancy brochures and/or programs. So this post is about the difference between web images and print images, and how to know that you’re sending the right thing – so YOU will look as good in print as you do on the web. About Image Size for Printing: The internet is great because it gives us access to all kinds of images of ourselves and others, but tragically for the print-minded among us, most of the images found on the internet [like most of what’s on Facebook, or the small images on Flickr] are NOT suitable for printing. These web-optimized images have been scaled down to contain only 72 “Dots” [also called pixels] of color information Per Inch [eg. “dpi”, also called “resolution”]. Thats perfect for a computer monitor, but for a medium or big pic in a magazine, flyer, brochure, etc, really for any print instance, we need to get images that are 300 dpi or greater — 4 times more dense with color information as web-optimized images! — to look good to our eye when printed on paper, and not blurry and “pixelated”, like when you see something looking all choppy with the little squares in it. What does that mean and how do you know? If you have an image file that you want to use for print, but aren’t sure if it’s dpi is correct, open that file in your image editing software [try PC: Paintbrush; Mac: Preview, iPhoto; PC/Mac: Photoshop, GIMP] and look at the image size information, however your program gives you that info*. It will tell you how many actual dots of image data [pixels] are in your image, what the current setting on the image is, and how big that is in inches. You can do some simple math to see how big it would be on a computer versus printed, by dividing the number of pixels by the output method [web or printing]. A camera phone may take a 600 wide x450 tall pixel picture, which you then copy onto and then open on your computer. *In the program you open it in, there will be a drop-down menu called ‘Tools’ or ‘Edit’. Pick that, and then “Get Info” or “Image Size” and a window will open, telling you lots of info, including that the image is 600×450. In print terms, that picture is 2in. x 1.5in [600/300 dpi for print=2in; 450/300=1.5in]. Small for a magazine or postcard, probably ok for a brochure. For reference, an image that is 750×600 is about the ‘print size’ of a playing card. That same picture is in web terms sizes out to be 8.3×6.25 [600/72 dpi for web=8.3; 450/72=6.25, or big enough for a computer screen!]. For printing, we need images that are 300 pixels per inch, cuz that’s what printers print at. For your postcard and magazine needs, try to find/take/get images that are at LEAST 1200×900 or bigger [4×3 inches]. A full page image needs to be 2850×3600 pixels [9.5×12]. A brochure image should be NO smaller than 450×450 [1.5 inches square]. We want to see your brilliant face! Please DONT “Resize” or “Upsample” options to resize an image from smaller to larger!!!!! That’s how you can guarantee your pic will come out with all the weird little squares when printed. You can’t just use the “Resample” or “Resize” tool for print purposes, because doing so asks the computer program to make guesses [using math!] to fill in the missing image data from all the pixels that aren’t there, and that’s when you get images that print looking what is called “pixelated”, because you can see the individual edges of pixels. That’s BAD]. That’s why you want large original images to work from. You can “downsample,” that is, go DOWN in size, because your computer is not missing any image data information, it’s only cutting out the extra. That’s ok. But if someone is asking you for an image for printing, just send them the biggest thing you have. They will downsize as needed. When you send someone who runs a magazine or a conference called, say, Lick The Moist Cherry, a picture or bio, you might be tempted on your computer, to name your picture or bio “Lick The Moist Cherry” — so that you know what it’s for — and email it away. Not only is that awkward, at least 30 other people are naming their images and bios the same thing and sending it to that organizer, who now has 30 Lick The Moist Cherrys, and no time for her own cherry because she has to rename everything that gets sent her. Do these nice people a favor. Save the image or document as your name, or the name of your troupe, or your presentation title. It will save someone a headache, I promise. **a note about file extensions. Unless you are a “computer” person, don’t change a .jpg to a .gif or a .doc to a .txt willynilly. Leave it be and it will be better than if you get all cray. Also don’t delete the extension accidentally, they help the other person’s computer know what it’s looking at. If you are a graphics person, you know that .tif or .pdf are preferred delivery formats for print. - picture: DamienLuxe_LTMC.jpg [I’ve used an underscore – _ – because it helps Macs and PCs read the filename easier than if you leave spaces] - bio: DamienLuxe_bioLTMC.txt – [I also anally appended the acronym of the event this bio is for, so I know from my computer what I sent it to.] CLEAR, DIRECT INSTRUCTIONS – get your pic onto a computer – look at the size – make sure it’s ‘big’ enough for your purposes – save it with an obvious name [your name_event.xxx] – email it with an obvious subject line in the email – sit back satisfied, knowing you did your best - GIMP [free image editing software] http://www.gimp.org/ Tutorials and more info on resolution and image sizing:

Many adults are candidate for LASIK surgery. In fact, about 80% of them are good candidates for this treatment. What’s more is that they share similar traits including: – Ages 21or above – Has a common vision problem, including farsightedness, nearsightedness, or astigmatism – Leads an active lifestyle – Do not want to wear contact lenses or prescription glasses – Is in good health You’ll know if you are fit for LASIK surgery by undergoing a comprehensive eye examination. These consultations only take an hour or two, depending on your eye doctor’s process and the condition of your eyes. If it turns out that you are not a good candidate for LASIK, your doctor may offer an alternative solution. One option you have is PRK – a surgery that offers the same outcome but more suitable for thinner corneas. Another option is ReLEX SMILE – a surgery that is done through keyhole incision that retains the biomechanical strength of your cornea. What happens after the surgery? First few hours right after the surgery, your eyes may feel dry and stinging; some may even experience mild pain or discomfort. If any of these symptoms persist, be sure to consult your doctor. He or she may offer you mild pain relievers for your peace of mind. Aside from these effects, you may also notice that your vision is slightly blurry or hazy but this is normal. This does not mean that the surgery did not work. Initially, you may even have sensitivity to light, seeing glares or halos around lights, and the whites of your eye may look red. Avoid touching or rubbing your eyes and apply the medicated eye drops as indicated by your doctor. Rest your eyes as much as possible by trying to catch some sleep. It is still the initial period healing and these signs and symptoms will eventually improve within the first few days after the operation. This is why you are advised to take a few days rest from work to adjust and rest properly after the procedure. You will need to see your doctor the next day after surgery to see to it that your eyes are healing well. After this visit, your next review is 1 week and 1 month after the surgery.During your first visit, the doctor will check your vision and examine your eyes to ensure that the eyes are healing well and there are no signs of infection or inflammation..He may advise you on any change in your medication. Some patients are advised to use artificial tears liberally in orde rto lubricate their eye. What you need to avoid: - Do not drive for the next 24 hours after the surgery until your doctor has checked your vision and deem safe for you to do so - Be careful while showering; keep water out of your eyes for the next one to two weeks. You may choose to clean your face with a moist towel. - Wait one week after the surgery before going back or starting non-contact sports. This will still depend on the intensity of activity, and your recovery. Get clearance from your doctor before starting back on your exercise. - Avoid makeup, lotions, and creams around the eyes to prevent foreign chemicals infecting the wound. You may have to wait for up to 2 weeks or so or until your eye specialist advises you before using any topical creams and make up. - For 1-2 months, you need to avoid using hot tubs or whirlpools, and swimming. - Activities with strenuous contact like boxing, basketball, or football should be avoided during the first month. Once you notice that there’s a new, developing or unusual symptoms, do not hesitate to contact your surgeon. For more information about LASIK surgery or to schedule an eye exam, be sure to visit Atlas Eye.

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Witloof Bruxelles (Chicory/French Endive) Latin Name: Chicoriumintybus Item #: 416C CHICORY (FRENCH ENDIVE) - for forcing or greens 2.5 lbs/1 kg per acre; oz/28 gr sows 250 ft/76 m. Chicory is classed in three groups: (a) Witloof - for gourmet restaurants, (b) Cicoria - tops are harvested for leaf salads or harvested like asparagus. (c) Magdeburgh - roots are used to make artificial coffee flavor, WITLOOF type can be sown in the greenhouse in late April, then transplanted outdoors in late May, Sow seed outdoors at 2 or 3 seeds per in/25 mm early in June. Cover seeds 0.25-0.5 in/6-13 mm deep. Space rows 18 in/46 cm apart. Thin seedlings 3-4 in/8-10 cm. apart. The tops grow quite rapidly and resemble smooth dandelion leaves. During the summer the outer leaves may be partially harvested for salad greens. As the fall approaches, the inner leaves become upright and resemble Cos lettuce. Commercial growers blanch these heads during the winter months. Plants are pulled up, roots and all, in late fall. Roots are trimmed to 8 in/20 cm in length. Tops are trimmed, leaving leaf stubs 2 in/5 cm long. Transplant into bushels or root cellar beds containing 4 in/10 cm of moist sand around the roots. Discard roots smaller than 0.75 in/2 cm in diameter. Cover the leaf stubs with 4 in/10 cm. of dry sandy soil, Total depth of sand in the bushels or bed should be 8-9 in/20-23 cm. Examine the root bed in about 20 days to see if the heads are coming through the surface. Maintain total darkness for well blanched heads. Fresh white heads are harvested when 4-5 in/10-13 cm long and 3 oz/85 g in weight. If you ever visit Montreal Canada, France, or Belgium - order Witloof Chicory - It's a gourmet dish! (b) CICORIA - Sow outdoors as above in June. Catalogna or Radichetta is sown earlier in April. Early shoots are cut like asparagus in the spring. Leaves are harvested as greens during the summer. (c) MAGDEBURGH - Sow outdoors as above in June. Leaves may be harvested for greens. Roots are dug in the fall, dried, ground and used as a coffee additive or substitute.

Last night he mixed and formed the balls, covered them with plastic wrap and popped them in the refrigerator. So when dinner time came around today, I just browned and then simmered them in Newman's Own Sockarooni Spaghetti Sauce. Obviously I love a good homemade sauce but when time does not permit, it's great to have a couple jars of your favorite store-bought sauce in the cupboard. These are extremely moist and tasty meatballs. Tomorrow we should get some nice crusty rolls and have meatball subs! - 1 pound ground beef, 10 to 15% fat - 1/2 pound ground pork - 2 cloves garlic, minced - 2 eggs, slightly beaten - 1/2 cup grated Parmesan or Pecorino Romano cheese - 1 tsp dried basil - 1 tsp dried oregano - 1/2 tsp salt - 1/2 freshly ground black pepper - 1 1/2 cups panko bread crumbs - 1 cup water - 3 tbsp olive oil - In a large bowl, combine garlic, eggs, cheese, basil, oregano, salt and pepper until well blended. Add beef and pork and combine well. - Blend bread crumbs into meat mixture. Slowly add the water 1/2 cup at a time. The mixture should be very moist but still hold its shape when rolled into balls. If it seems moist enough then stop before adding all the water. Shape into meatballs about 2 inches in diameter. Can be left in the fridge overnight covered in plastic wrap. - Heat olive oil in a large non-stick skillet. When oil is glistening, fry meatballs in batches turning them as they brown. Do not overcrowd. When the meatballs are golden brown and slightly crisp, remove from the heat and drain on a plate lined with paper towel. - Add them to your favorite sauce and simmer until cooked through. About ten to fifteen minutes.

Okay, I am officially hooked on all things pumpkin. I tried a new recipe for pumpkin loaf on Monday and my family devoured the first loaf in one day. Generally speaking, Eden isn’t overly enthused with most of my new recipes, in fact, sometimes I think it is her mission to “snub” them. She will usually try my new recipes and often finish one serving, but rarely asks for seconds or offers any praise, despite the taste. Well, let me tell you this pumpkin loaf passed the “Eden test” with flying colours! Not only did she gobbled up most of the loaf, but when I got home from work yesterday, she had already removed the second loaf from the freezer. She was raving about it and asked when I was going to make it again. I love the crusty texture on the outside and the moist “cake” on the inside of the loaf. Slap on some butter and it’s like a give straight from heaven. The loaf actually seemed to taste even better the second day. Is that even possible? This is a definite keeper and a must try ~ thanks to The Twisted Chef for another great recipe. (I believe the original recipe was found in Baked: New Frontiers in Baking by Matt Lewis and Renato Polafito.) Pumpking Chocolate Chip Loaf 3 1/4 c. flour, sifted 2 tsp ground cinnamon 1/2 tsp freshly grated nutmeg 1/2 tsp group allspice 1/2 tsp ground ginger 2 tsp baking soda 2 tsp salt 1 3/4 c. pumpkin purée 1 c. vegetable oil 3 c. sugar (She used 1 c. white & 2 c. brown) 1 tsp vanilla extract 2/3 c. water, room temperature 1 1/2 c. chocolate chips Preheat your oven to 350 F. Spray two 9 inch loaf pans with non-stick spray. Set aside. In a medium bowl, whisk together the flour, cinnamon, nutmeg, allspice, ginger, baking soda and salt. Set aside. In another, larger bowl, whisk together the pumpkin purée and the oil until combined. Add the sugar(s) and whisk again. (There seems to be quite a bit of sugar in this recipe, but it does make two nice sized loaves, so I guess it isn’t so bad.) It’ll thicken nicely – now add in the eggs, one at a time, whisking after each addition, and then add the vanilla. Add the water and whisk until combined. Grab your rubber spatula and stir in the chocolate chips. Gently fold in the dry ingredients – try not to over mix. Divide the batter between the two loaf pans. Gently tap the pans against the counter – it’ll remove any air bubbles and level out the top of each loaf. Bake at the centre of the oven – about 1 hour 20 minutes (give or take) – a toothpick or tip of knife should come out clean when inserted in the centre. Transfer the pans to a wire rack, cool for about 15 minutes; then invert the loaves and cool completely. And then slice into it. If you are interested in learning to blog, do not miss this opportunity to learn how the pros blog with a revolutionary new blogging platform. Click here to learn more.

Every so often, I get an idea for a recipe which I’m certain is so genius that no home cook or master chef has thought of it yet. 99.9999% of the time, it turns out that someone else has already covered that ground. It’s really challenging to come up with something truly novel and unique in the culinary field…at least for me it is. Such is the case with this cheesecake-swirled carrot cake. The idea came to me as I was brainstorming for some interesting twist on carrot cake to share as Easter approaches. The way I figured it, if carrot cake and sweet vanilla cream cheese frosting are delicious together (and they are), and cheesecake is also made with cream cheese, sugar, and vanilla (which it is), then carrot cake and cheesecake would be delicious together. If A and B, then C sort of logic…or something like that anyway. I initially contemplated stacking layers of carrot cake with cheesecake, but the idea seemed too similar to a basic carrot cake with cream cheese frosting. That was the point where I decided I’d bake the two cakes together in one pan, intermingled to create one grand cheesecake-swirled carrot cake. It was in my research phase of concocting this delicious confection that I discovered The Cheesecake Factory already beat me to the punch. Having been to The Cheesecake Factory a grand total of one, maybe two times in my life, probably about ten years ago, this was news to me. Perhaps you’ve already had theirs?? So, turns out my grand idea isn’t nearly as revolutionary as I’d initially thought, but it is spectacularly delicious, nonetheless. Rich, moist carrot cake gets twisted with a creamy classic cheesecake to create a treat which is sure to be the hit of the Easter dessert buffet. Ol’ Peter Rabbit might even forego his basket of candy in favor of a slice of this carroty beauty. Cheesecake-Swirled Carrot Cake For the Carrot Cake - 1 3/4 cups flour - 3/4 teaspoon baking powder - 3/4 teaspoon baking soda - 3/4 teaspoon cinnamon - 1/4 teaspoon ginger - Pinch of nutmeg - 1/2 teaspoon salt - 2 sticks unsalted butter, softened to room temperature (plus more for greasing pan) - 2/3 cup dark brown sugar - 1/3 cup white sugar - 1 1/2 teaspoon vanilla - 2 eggs - 1/3 cup water - 2 cups finely grated carrots (approximately 4 medium-sized carrots) - 3/4 cup golden raisins (optional, but recommended) For the Cheesecake - 3 8-ounce bars of cream cheese, softened to room temperature - 1 cup sugar - 3 eggs - 1 teaspoon vanilla Preheat oven to 350 degrees. Grease a 10″ springform pan with butter. For the Carrot Cake: In a large bowl, combine the flour, baking powder, baking soda, cinnamon, ginger, nutmeg and salt. In a separate bowl, beat together the butter and sugars until light and fluffy. Add the vanilla and the eggs, one at a time, beating between each addition. Add the water, then beat for another minute. Add the carrots, then beat for another minute. On low speed, gradually beat in the dry mixture until well blended. Stir in the raisins. For the Cheesecake: Using an electric mixer, beat together the cream cheese and sugar until well blended. Add the vanilla and the eggs one at a time, beating until well blended. To Assemble the Cake: Spread about 1/2 of the carrot cake batter over the bottom of the prepared springform pan. Drop large spoonfuls of about 1/2 of the cheesecake mixture on top of the carrot cake. Drop large spoonfuls of the remaining carrot cake mixture on top of and around the cheesecake. Pour the remaining cheesecake mixture over the top. Use a spatula to smooth the cheesecake on the top. Bake for about 55-65 minutes, until set. Cool at room temperature for about an hour, then refrigerate for a few hours until completely chilled. ** Carrot cake portion of the recipe is adapted from Martha Stewart’s Carrot Cake recipe, found HERE.

[box type="shadow" ]Disclosure: this is a sponsored post. All thoughts, coffee and mass amounts of delightful cornbread are purely my own. [/box] I read somewhere that baking is for neurotic folks. Here's my take on it. I don't like it. When I start baking, I inevitably feel as if I'm in a level 5 infectious disease lab handling smallpox. If I don't measure exactly right...what will happen?! I'll blow up my kitchen. Or worse! The cake I'm baking will taste awful. With cooking, it's different. I treat recipes as a guide and try a pinch of this or a dash of that. But, I want to bake more. I want to be that mom that makes homemade cookies for the birthday walk at school. The one that can whip up a cake for a quick celebration. Am I dreaming? Probably. I told my girl Natalie about my dreams and she motivated me to move forward. Thank, girlie! I Had a Dream The girl and I have been enjoying the summer. Buying fresh foods and kicking back to my old pre-surgery schedule of good cooking. As I was shopping the other day, I remembered her love of cornbread. And then I remembered my love of caramel macchiato. And I wondered. [yumprint-recipe id='2'] I think I can get used to this. I don't have to start with a from-scratch recipe. Baby steps, people! Baby steps. I initially just replaced the amount of milk it called for with creamer. But I thought I should add a little more. What transpired after that required a math teacher as I attempted to add two fractions together to ensure I told you the right amount of creamer to add. I hurt my brain doing it. I was nervous cutting into the cake. But I had nothing to worry about. It was crumbly, moist, rich and light all at the same time. You could taste the caramel but it blended so well with the cornbread that you can't put a name it other than delicious! I had to eat 4 pieces just to make sure I was giving you the right description. My job is never done! If you are serving this as a dessert, I recommend you shower the cornbread with a little caramel. I'm so happy I tried this! I heard from my cousin that she uses creamer as a substitute for a ton of her recipes including pancakes! Suffice it to say, I have loads of experimenting to do. Do you have a recipe that you substitute with creamer? Tell me! Tell me! This is a sponsored conversation written by me on behalf of International Delight. The opinions and text are all mine.

It’s hip, it’s gorgeous and it’s the current buzzed-about eatery in the Queen City. Malt City Whisky and Beer, owned by Dave and Jackie Straub, Tim and Abbey Martin, and Patrick Rafter, is the new chic spot, located on the main floor of the gothic revival styled heritage building. The airy interior offers early 1900s styling and modern elements to create a big-city dining experience. Of particular note are the stunning nearly two-storey high arched windows that pour light into the eatery. There’s a ceiling adorned with beautiful carved motifs, a modern light and dark grey tiled floor, and a front-and-centre sleek white Cambria quartz bar complete with cell phone plug-ins. The space is noisy and bustling but that just adds to the spirited liveliness of a new and fresh concept. Malt City is a superb addition to Regina downtown. In keeping with the hundred-year-old architecture is a menu inspired by dishes that shaped Canada. Executive Chef Dave Straub, together with Head Chef Chad Forest, have forged a new path with polished yet approachable versions of Canadian comfort food. “It’s not really Canadian comfort food. No, that’s not it. Really, I’m helping to develop an identity for Saskatchewan and the Prairies,” explains Straub. And it’s his impression of those iconic dishes that stirred him to roll up his sleeves, mix and taste to create a very personal interpretation of retro classics. The time-honoured club sandwich, for example, gets a facelift with a confit of local organic turkey legs topped with house-cured strips of crispy pork jowl, tomato, and lettuce. The lot is sandwiched between brioche-style white bread and smeared with asparagus mayo. Then, giving a nod to his way of eating burgers and sandwiches, Straub piles on a handful of the eatery’s all-dress potato chips. Each bite brings a barrage of textures from the moist shreds of turkey to the slightly chewy bread and delightfully crunchy chips. “It’s a riff on a traditional club,” he says. And to make it truly a diner favourite, on goes a generous side of his homemade pickles to add a tangy element. The menu is a tongue-and-cheek line-up that plays on those nostalgic tastes that built Canada. Using as much local product as possible, you’ll find borscht and French onion soup along with perogies and other homey flavours. There is also down-to-earth fare like sausage rolls, pork ‘n beans and buttertarts. And in a sentimental nod to Geno’s pizzeria, a spot the Straub family frequented after church, is pizza bread with mozzarella, parmessan, Italian dressing and a side of Bolognese dip. One oddball item, called Prairie Takeou,t seems out of place, the lone Chinese food item among a raft of meat-and-potato dishes. Yet Straub argues its place is fully deserving since the Chinese restaurant was part of the growth of the prairies. “The idea to add it on the menu came from the building of the railroad by Chinese immigrants.” As the story goes, there were limited employment options for Asians to survive once the railroad was completed. To feed their families, these immigrants established restaurants in small towns across Saskatchewan, Alberta and British Columbia. Although in the early years they served anything but Chinese food, soon Westernized versions of homeland dishes appeared. “Ginger beef and chicken balls are examples of Canadian Chinese food.” Straub’s incarnation is nothing like the usual take-out fare, presenting gourmet elements like charred pea egg rolls, chicken boudin (sausage) balls and a mango habenero sauce. And then there is what is arguably Canada’s national dish, Kraft Dinner. The Malt City ‘craft’ version is an addicting winner with pillowy tender hand-formed potato-corn gnocchi atop a creamy Velvetta-style cheesy beer sauce spiked with chili peppers. The plate is finished with splashes of in-house made ketchup, scatterings of a crouton crumble and spritzes of French onion foam. You’ll be licking the plate before the least bite. Interspersed throughout the menu are gastro-pub dishes. A personal favourite is the bavette steak. If you like flank steak or tri-tip, you’ll adore this tasty piece of meat. Always served medium rare, it is deliciously tender despite the cut’s fibrous nature. It’s grilled with a coffee rub, then cut across the grain and served atop Boursin cheese toast, a mushroom coulis, and gussied up with roasted tomato wedges and a side of baby kale greens dressed with a creamy garlic dressing. Every bite is sensational. The 100-seat eatery offers Saskatchewan brews including Rebellion, Nokomis, Black Bridge and the Bushwakker as well as over 30 whiskys aged eight years or longer. Prices for main dishes range from a very reasonable $10 to $28.75. When you go, no matter what you order, be sure to ask for an add-on of Straub’s all-dressed chips. It’s these chips along with dishes like craft dinner and other interpretations of Canadian classics that will have you remembering your childhood in a whole new way. Malt City Whisky and Beer • 100-2201 11th Avenue • Phone: 306-559-6258 • Hours: Mon.-Thurs.: 11 a.m. to 1 a.m. • Fri.-Sat.: 11 a.m. to 2 a.m. • Sun.: 10 a.m. to 4 p.m.

I have experimented with several Paleo brownie recipes, but this one tops the list by far. They come out of the oven very moist and chewy. That means that if you are one of those people who likes the outside edge of brownies, you might want to bake them for a few extra minutes. I mean, there are even specially designed pans dedicated to making edge-only brownies, so I know you are out there. Also, my boyfriend is one of those people. One way I knew that we were a good match was that he liked to eat the outer edge from the brownie pan and I preferred the fudgy center. Perfect. These paleo brownies are better than any mix from a box, and they avoid a large heaping of sugar and flour. There actually isn’t any flour in the recipe at all, even gluten-free flour. I don’t know if I would be able to tell the difference between this brownie recipe and its non-Paleo counterpart. They’re THAT good. How to Make Paleo Brownies (8 Easy Recipes to Try) No Bake Double Chocolate Brownies (walnuts + hazelnuts + cocoa nibs) (238 calories/serving) Low Carb Coconut Flour Paleo Brownies (coconut flour + coconut oil) (147 calories/serving) Fudgy Sweet Potato Brownies (sweet potatoes + honey) (171 calories/serving) Magical Chocolate Brownie Cookies (almond flour + cocoa powder) (160 calories/serving) Lavender Maca Brownies (lavender + maca powder + chocolate chips) (224 calories/serving) Out of This World Chocolate Brownie Cookies (coconut sugar + ghee + almond flour) (226 calories/serving) Mind-Blowing Almond Butter Chocolate Chip Brownies (almond butter + honey) (210 calories/serving) No Bake Brownie Bites (walnuts + dates + raw cocoa powder) (98 calories/serving) Healthy Substitutes for Common Paleo Brownie Ingredients Can’t eat eggs? Replace the eggs with flax seed! Just take 2.5 teaspoons ground flax for each egg you’ll be replacing and whisk the ground flax seed in a little bit of water until it becomes gelatenous. Recommended Brand: Spectrum Essentials Organic Ground Flaxseed (also available at many organic-friendly grocery stores and co-ops) Allergic to almonds? Replace the almond flour and almond butter in your brownie recipes with an equal amount of coconut flour or sunflower seed butter. Both are just as healthy and are equally delicious!Paleo Grubs.

The system that's breaking all records. The Green Man System is a unique and versatile Hydro growing system. The Green Man System can be a single pot or a multi-pot growing system. Whichever way you choose to use it, is so easy that the plants seem to grow themselves. Overall benefits are a huge reservoir tank with a 40 Litre root growing capacity, means your pot will never become root-bound, the roots will always be able to breathe, even on a 7ft plant. The pot has it's own unique design features, such as the sloping bottom, making sure that every drop is drained during the water change. A 4" internal pocket that will hold your airstone snug in place, a fill line to indicate the perfect depth for your nutrients, An inspection flap that allows you to check both the level of your reservoir tank along with the condition of your roots, This flap also aids the release of warm gasses from the reservoir tank, should your room overheat, helping prevent any issues within the root system. The White basket will reflect light and heat, keeping your reservoir tank at a cooler core temperature. The heel design on the pot, ensures your system is never sitting on a cold concrete floor, with vents allowing the air to move freely under the pot. Corners on pot allow air pipe to sit firmly in place and never kink. Multiple drainage holes in the top basket, preventing any blockages from the rapid and explosive growth. Couple this with a unique groove system in the basket, ensures your plant establishes a firm grip for unrivalled, strong and sturdy growth. The watering ring keeps roots nice and moist with massive water - air ratio using a specifically designed combination of materials and pipe gauges along with larger dripper holes; mixing the maximum amount of air into your nutrient solution, keeping your water fresh and your plants absolutely love it. The water pump simply connects to any air pump, making it easier to connect up and run a grow system of any size with the right sized pump. Link them up or just use one, either way you'll find this system a delight to work with and likely to get the best yields you've ever seen. The Green Man system looks great too, you'll be proud to have it in your grow room. We recommend using clay pebbles as a substrate with the standard Green Man setup. The Green Man System can be used as a DWC system, a flood and drain system, a self watering coco system and a run to waste system or you can even run it as a bubbler system. By linking up your pots to a brain control unit and a central reservoir you can tailor The Green Man System to grow exactly as you want. With the Green Man substrate tray you can create a self feeding run to waste system. Fill the pots with your favourite coco or you can use a 60/40 mix (60% coco 40% Clay pebbles) for greater efficiency. DWC – Clay Pebbles Flood & Drain – Clay Pebbles or 60/40 mix Run to Waste – Coco or 60/40 mix The Green Man System is designed and manufactured in the U.K.

And face it... it is a cool self reliance toy for me.... just cause I like that kind of stuff. The new oven is bigger, it has guides to help you align your oven with the sun and best of all it has a stabilizing bar in the back to make the oven more secure if there is a breeze. Unfortunately my Global Oven was blown off my deck. I ended up with potatoes all over my yard and glass all over my deck. I was able to easily purchase a door from the company so I was back in action with little delay. Edited to add: Guess what I won! You know all those Rafflecopter giveaways you see on facebook and blogs. I don't usually enter them. I figure the chances of winning are small and I don't want to take the time to click all those like and follow buttons. But I did this time and..... it paid off. I won a new All American Sun Oven. I found some fun sites to browse too. Tess at Ready Nutrition.com was the host of the giveaway. Just below is a video review of the Solar Oven in action in my backyard. I was heating up a casserole for lunch and thought I'd show you all the parts of the oven and how it works. A partial list of my solar cooking adventures........ Whole Wheat Bread - I was so pleased when I tried my regular bread recipe... it worked great. It took a little bit longer to bake but other wise I did everything exactly the same. Apple Butter - I attempted to cook my apple butter in the sun oven. It worked fine but the day was just a little too short. When I lost the sun I just brought my crock back inside and finished in the crock pot. Even though I could not complete it outside, I still saved several hours worth of electricity. Next time I'll do this in my black crock instead of the white. Directions state to cook in dark colored pots... uhm this is definately not dark. Not sure what I was thinking. Peach Crisp - I'll post my recipe for this soon. I can say it worked great! Tuna Hot Dish Another home recipe that worked great in the sun oven. I put the casserole together in the normal manner and cooked it with solar energy. Italian Venison - I'm always looking for new ways to cook venison. I threw this together one afternoon to see how it would work. Sliced and tenderized venison roast. Home canned tomatoes. Some dried zucchini, onions, carrots. Home grown basil, oregano and a clove of garlic pressed. Cook it down ... yum. After it cooked for a few hours covered. I took the lid off the pot cracked the door of the oven and cooked the sauce down to a nice thick consistency. Pretty good stuff! Baked Chicken - Plop a whole chicken in the 3 quart pot, sprinkle with a few spices, I used paprika and .... basil. Use a meat thermometer to check for doneness. This chicken fell off the bone and was moist and delicious. Cook these Pork Ribs in the sun oven with home canned tomato sauce, and dried veggies. A true home prepared and cooked meal. Honey - One day I was about to de-crystalize some honey in my usual manner. Heat up some water on the stove and place the canning jar with honey in it to warm.... It struck me, why not try the sun oven. It worked like a charm. Baked egg shells... so they are easier to crush and feed back to the chickens. This is probably one of the weirdest things you'll ever see cooked with a solar cooker. Who in the world would bake egg shells??? If you've tried to crush egg shells that are not dried out well you'll know just what I mean when I say it is a pain in the neck. Yes I could just leave them out for days to dry out on the counter... but I got it done in a hour or so.ycanning.com/image-files/sun-oven-eggshells-150.jpg

How it Works: Frost Heave In cold climates, you need to build driveways, foundations, and other structures correctly to prevent expanding ice and soil from damaging them. Why do I need to know about frost heave? In any region where the ground freezes in wintertime, all structures that contact or penetrate the soil–foundations, basements, piers, retaining walls, patios, driveways, and more–are susceptible to damage if they aren’t built properly. Local codes will dictate the requirements, which is one of the primary parameters that will ensure that what you build will stand up to the seasonal cycles. What exactly is frost heave? Frost heave occurs when freezing temperatures penetrate the ground, causing subsurface water to form ice structures that displace the soil along with anything that rests on or in that soil. While it was once thought that frost heave happens because water expands as it freezes, the process is actually more complicated, involving not only expansion due to freezing, but also the accumulation of additional layers of ice as liquid water is drawn up from below the frost line. Cold temperatures alone don’t cause frost heave Frost-susceptible soil—finegrained, moist soil in certain climates—is the first prerequisite for frost heave. Engineers define this type of soil as either that in which more than 3% of the grains (by weight) are 0.02 mm in dia. or smaller, or that in which 10% of the grains are 0.075 mm or smaller. Water is another requirement, as are subfreezing temperatures that penetrate beneath the surface. The depth to which freezing temperatures penetrate the ground is referred to as the freezing plane or frost front. The depth to which they can potentially extend in any given region is the frost line. Frost lines range from a few inches in Florida to more than 6 ft. in the northern United States. If not controlled, frost heave can seriously damage buildings and other structures in cold climates. Mitigation typically involves removal of one of the three elements (frost-susceptible soil, freezing temperatures, or water) required for frost heave to occur. Here’s how it works. When freezing temperatures penetrate the ground, water trapped in voids in the soil forms ice crystals along the frost front. As it solidifies, this water expands by about 9%. In addition, the freezing process desiccates the surrounding soil, drawing unfrozen water from below the frost front through capillary action and vapor diffusion. This water freezes to the ice crystals that have formed above, thickening it to create an ice lens. An upward force As temperatures change, the depth of the frost front changes, leaving behind a series of ice lenses with layers of frozen soil between. As they grow, these ice lenses may attach themselves to vertical surfaces below ground, an action known as adhesion freezing, or adfreezing. The ice lenses continue to grow in the direction of the heat loss—that is, toward the surface—lifting soil and structures along the way. When the air warms, thawing occurs from the ground’s surface downward. As the ice lenses melt, water saturates the soil, weakening it. Structures raised by the frost heave slide back down, often resting askew from the combination of weakened soil and shifting load forces above. The cumulative effect of repeated heaving may aggravate the situation, causing a structure to collapse. Controlling frost heave Footings and Piers Code mandates that support structures either extend below the local frost line or be protected by insulation so that the bearing soil is not subject to freezing and, thus, heaving. Frost heave also can be controlled by backfilling around piers with gravel to promote drainage, using a sleeve to prevent ice from gripping the concrete, or pouring footing bases that resist upward movement. Driveways, Walkways, and Patios The occurrence of frost heave can be minimized by replacing fine-grain, frost-susceptible soil with coarse granular material that is not subject to heaving. Drainage measures can reduce the presence of moisture, which also prevents heaving. Providing a capillary break is another option; interrupting the capillary action that draws water toward the ice lenses can make frost heave less severe. Frost heave can seriously damage a basement if the ground surrounding that basement freezes to the foundation walls. When this happens, heaving soil around the house can carry the walls with it. This situation does not occur with heated basements, however. That’s because a heated basement (insulated or not) loses heat to the soil surrounding it. This outward heat loss pulls moisture away from the foundation walls. Because moisture is required for adfreezing, less moisture means the frozen soil has a less tenacious grip on the foundation. Foundations can extend out instead of down A foundation is one type of structure that allows for an alternative means of protection from forces exerted by the frozen ground. If you can keep the soil around a foundation from freezing, the foundation doesn’t technically need to be built to below the frost depth; instead you can use a detail called a frost-protected shallow foundation. This construction detail usually consists of a monolithic slab with wings of rigid-foam insulation extending out from the edges on all sides, buried just below the surrounding topsoil. Typically the insulation extends the same distance horizontally that the frost depth would require a footing to be down from the surface, but check with your local building officials to be sure. This method of building a foundation uses less concrete and doesn’t require you to dig as deep of a hole. The insulation around the house might cause conflicts with your landscaping plans, but incorporating hardscaping, decks, or porches that extend past the insulation could counteract that issue. Drawings: Christopher Mills. Inset drawing: courtesy of Acta Materialia.

Norwich: Cafe Waring PUBLISHED: 09:43 17 August 2012 Archant © 2011 01603 772434 A toasted panini, a coffee, a slice of cake — and would you like the table and chairs with that? SIMON PARKIN enjoys lunch at a unique Norwich café. It’s not often you can buy the chair you’re sat on while you enjoy your lunch. But then Café Waring is a rather unusual coffee shop. Norwich-based Warings Furniture, run by husband and wife team Graham and Rachael Waring, has been supplying furniture and fittings to restaurants, hotels, bars and the like since 1986. If you’ve ever stayed at a Travelodge or eaten at Pizza Express, chances are you’ll have plonked your bum on one of their chairs or tucking into a meal from one of their tables. Recently they’ve been helping TV chef Jamie Oliver give diners a flavour of his pukka food after winning contracts to furnish a Jamie’s Italian restaurants. When the celebrity chef’s latest restaurant opens soon in the Royal Arcade, it will be Warings suitable continental style furniture that you’ll see. The firm harboured an aim to transfer this corporate success into selling the same furniture direct to the public, and they’ve branched out into the retail sector by opening their first furniture store at the iconic Crystal House on Cattle Market Street. And when you’ve spent years fitting out other people’s restaurants and cafes, I suppose it is only a short stretch to opening your own. So amid the tables, chairs, sofas and stools, part of the downstairs of the glass fronted building has been given over to their coffee shop. Rachael Waring said that to make the furniture store work they felt they had to widen its appeal. “To make it work we felt we needed to add further appeal and it was immediately apparent that a cafe would work fantastically well.” The building itself is fantastic, light and airy with great acoustics and a nice vibe. Despite this it is in a slightly cut off spot from the city centre with limited footfall. However it already seems to have won a loyal following — and they are mostly there for a sandwich rather than a sofa. The menu isn’t huge. It is basically coffee shop fare with sandwiches, paninis, some homemade pre-prepared salads, pies and some yummy looking cakes. “There are usually three or four choices of panini, and we have a selection of salads during the summer months,” said Rachel. “We always have a variety of pastries and scones and a constantly changing array of freshly baked cakes.” The toasted ham and cheese Paninis we tried were excellent, if a tad on the pricy side at £4.30. Generous slices of lemon drizzle and chocolate cake were moist and moreish. There is a large coffee selection — all properly done to order by the barista, rather than button pushed machines, and, speaking as someone tried more than my fair share, they serve a mean cuppa. “We use Teapig teabags and for coffee we use a family firm in Newmarket who have been roasting their own coffee beans for decades,” said Rachel. “We are the first and currently only venue in Norwich that sells coffee from their 100% Arabica beans, but I’m sure we won’t be the last, as the quality is fantastic. The classic latte and Chai latte are our most popular drinks.” With free wi-fi access and newspapers, the café has already become a meeting place for workers from the offices nearby, and they have plans for tables and chairs outside. There is also a library of interior design books that customers love browsing through. And of course, the café is part of our store, so you can buy home accessories, furniture, fabrics, wallpapers and even paint. There aren’t many cafes you can say that about. And once you get up from your chair, maybe you’ll decide to buy it… Cattle Market Street Open: Mon-Fri 7.30am–6.30pm, Sat 9am–6.30pm, Sun 10am–4pm Prices: Paninis about £4.50, cakes about £2.40 Vegetarian options: Yes Wheelchair access: Yes

Hunting wily elk Wilderness protects them all Caught my man instead Steaming sweat streamed down my spine. My 20-pound pack was plastered to my back. I had overdressed, once again, for the last day of hunting season. Or perhaps Mike was moving just a tad too fast up the endless incline, eager for success on that last day. No, I had certainly overdressed. Although Mike hunted squirrels in his boyhood days, the only hunting I had ever done was for bargains at department stores. I had never dreamed of a day I’d be hunting elk, or any other animal, but there I was in the wilds of Colorado, excited for the shot that would guarantee us fresh meat for months. Mike had the cow tag. He would shoot, and I would do the field dressing. For days and sleepless nights, I practiced in my head what I had learned on YouTube. I knew I’d be a pro. Like Hansel and Gretel, the elk in the area left trails and trails of moist offerings for us to follow. Mike found them all, and I did my best not to complain when one trail led to another, and another, even though I suspected we were being led on a wild poo chase. We spent one thirteen-hour day the first weekend of the season, and although I often found myself either sweating bullets or shivering in my boots, I frequently felt just right. Those moments steeled me for subsequent excursions. We fell into a speechless rhythm. I stopped whenever he stopped, about every eight steps. We did this for hours, and by early afternoon, even my eye muscles ached from the constant, stealthy surveillance. Countless times I watched Mike stop, pick up a twig and stick it into a pile of elk poop. I soon learned that the shiny ones were the freshest. There was no doubt in my mind that elk had been there before us. “Does this look familiar?” he asked me later in the day, quizzing me to test my orientation proficiency. I lied and said yes, though the poo piles were all starting to smell the same to me. I did notice a familiar twig sticking out of one pile and realized we had made a huge circle. In addition to coordinating our movement, we also coordinated our pee breaks. Peeing in the woods is the best. After the squat, the sweet release, a clench or two and a wiggle-waggle, I’m ready for the next expanse of forest. Frequently, busy squirrels chattered at us to move along, though we had no interest in their tiny little nuts. We did our best to be as stealthy as our prey, but Mike had a creaky boot that I’m certain alerted the nut gatherers. Then, of course, the blast of an occasional fart would stop us both in our tracks. We would look at one another in mock surprise and mouth the word, “bugling?” It was always funny, and we found ourselves suppressing juvenile giggles every time it happened. At one point as we were creeping through a particularly mucky draw, our boots pulling—“Shhgluck!”—from the mud, I had flashbacks to my Army reconnaissance training. “Feels like we’re in Nam,” I whispered to Mike. He just rolled his eyes. At one point that long day as we climbed up from yet another draw, we were treated by the flash of two glorious elk cows about 30 yards away. Fortunately for them, they saw us before we recognized them, and before Mike could raise his rifle, they disappeared even faster than they had appeared, and with barely a sound. Mike continued to zigzag us through the forest in a way I never could. I’ll admit it…I don’t know the first thing about using a GPS in the forest, and would never attempt an adventure like this without him. Later in the afternoon I began to get cranky and we stopped for a long break. Between hours of trudging in stiff boots and snacks of nothing but raisins and nuts, both my plantar fasciitis and my TMJ flared up. I considered myself lucky never to have had IBS. Because I have celiac, however, the smell of the non-gluten-free beef jerky Mike was eating made my mouth water. “Let’s go up the trail a bit and find a good vantage point,” he said after we finished our snack. Maybe we’ll get lucky,” he continued, trying to keep up my spirits. I could taste the jerky lingering in his whisper, and started to drool a little. “You could get lucky right here,” I whispered back, a little more than half-joking. “Yeah, and right as we’re doing it, a whole herd would walk by,” Mike said quietly, and it was all we could do to muffle our giggles. He sure did want to score an elk that day. I settled for a jerky-kiss, and we continued moving until the sun went down on that long day. “Let’s head back now,” he said, disappointed, though not defeated. I had no idea where “back” was, but continued to follow my guy, still in stealth mode, into the darkness, just as we had started the day. One evening later in the week while standing motionless, I noticed a clearing on the forest floor outlined by fallen trees. The sight transported me to the woods behind my childhood home where my best friend, sister and I would set up pretend rooms with branches and stones. The woods were really only a few undeveloped lots, but to us, the wilderness seemed immense. We loved to bounce on a tree bent low to the ground, but never ventured too far beyond it because of the monster we were told lived there. An enormous crow circling above us brought me back to the present. He seemed to love the sound of his own voice, and Mike and I shook our heads at the noisy ruckus. Growing chilly yet not moving at all lest we herald our presence, I realized about the only noiseless thing I could do was kegel exercises. Since those made me shiver, though, I decided to try balancing on one foot, being careful not to crunch twigs when I switched between the two. In subsequent days we stood on high lookouts during sunsets and rises. I watched as spider webs shimmered with bits of sunlight, looking like stray strands of tinsel on discarded Christmas trees. Despite only one other sighting of elk late one evening after legal hunting hours, we continued to hike with hope each time we went back out to hunt. Huddled against a stone-cold boulder during our last night out, our stomachs growling and shivers setting in deep, we both still thought we might get lucky on our last descent from the forest. Alas, we were mistaken. “I think we’re elkless,” Mike said near the end of that last day in the wild. “It was an awesome week,” I whispered. And it was true. We hadn’t had so much quiet time together in years. When we were out there, we had no TV, no politics, no talk of Ebola. No elk? No problem. Much hunting happened, though at the end of the week, the only kill was a pesky gnat I successfully snatched from its orbit around my drippy nose one afternoon. “And don’t forget,” I continued, “my hunting season starts next weekend!” After spending days trudging through the woods with my husband on our first ever hunting expedition, I concluded that trying to find an elk in a jillion acres of national forest is even harder than trying to find a pair of reading glasses in your house. You know there are lots of them around, but they’re never where someone claims to have spotted them recently. We may have ended the week elkless, but the experience brought me closer to the man who grew up raised by wolves in the wilderness of northern California—a story I tell everyone I meet about him. But that’s a story for another day.

Hyamin E is a silky and nourishing face cream, including hyaluronic acid, designed to smoothen and protect your skin and to fight the visible signs of aging. Hyamin E is a rich daily moisturizer that will keep your skin moist and supple as well as fight the visible signs of aging. Hyamin E is based on the natural substance hyaluronic acid which, thanks to its unique water-absorbing properties, is the ideal moisturiser. Hyaluronic acid lubricates the tissues of the skin and supports cell function. This contributes to the prevention and smoothing-out of wrinkles and provides long lasting moisture to the skin. Hyamin E is produced exclusively in Sweden. N.B. When applying face creams note that you massage upward , not downward.

Dorotheanthus Bellidiformis is a flowering groundcover succulent that resembles delosperma. Like delosperma, Dorotheanthus Bellidiformis is a mesemb succulent that it easy to grow, requires little to no fertilizer and grows well in rock gardens or along rock walls. The genus was named after the mother of Dr Martin Heinrich Schwantes and contains six species from South Africa. This species enjoys sandy well-draining soils in low mounds. It is commonly known as Longstone Daisy or Livingstone daisy for its multi-colored daisy-like flowers that bloom extensively from summer to Mid-October. The flower clusters are spotted with varying blooms all have dark centers. The seeds are best off being sown when the weather is cool (about 70 degrees f). It can be grown as an annual in most areas, but will grow perennially in zone 11. Individual plants can reach spreads of nearly a foot with flowers that reach a foot in height. Growing Information: Seeds should be sown in a fine, sandy soil at 70-75 degrees. A commercial cactus potting mix with the larger debris strained out is ideal. Flatten out the soil and put a thin layer of loose soil above it. Sow the seeds on the surface. Mist the soil to keep it moist and cover with clear plastic. The soil should not be allowed to dry out while the plants are still seedlings. Use a mister if the soil does get dry. Place the seedlings in bright light. Placing the seedlings just a few inches from a fluorescent bulb is ideal, although natural light works too. Be sure to air out the seedlings once a day for best results. In purchasing, international buyers agree to assume the risk of arrival of all items. We cannot replace lost or seized items. You will be required to confirm that you agree to these terms before items can be sent.

My Life As A ‘K’ Serial Let’s start with Kutch. It’s rare to find Sindhi films these days, so I jumped at the chance to host a special screening of the documentary So Heddan So Hoddan made by film-makers Anjali Monteiro and K.P. Jayasankar who are also professors at Tata Institute of Social Sciences in Mumbai. Jointly they have won 29 national and international awards for their films. I’ve been their fan ever since I saw their film Our Family that they made while in Philadelphia. That film dealt with three generations of transgendered female subjects who created an alternative family structure in Tamil Nadu. With So Heddan So Hoddan they explore a different kind of margin. The title literally means ‘Like Here, Like There’ in Sindhi – and the film documents the lives of three cousins of the Sindhi-Kutchi speaking Fakirani Jatt tribe from Kutch in Gujarat, who have been brought up on the poetry and philosophy of Shah Abdul Latif Bhitai. Bhitai is a medieval Sufi poet, and someone that we Sindhis are especially proud of; we think of him as our very own Rumi and Kabir rolled into one. Bhitai’s poems speak of the pain of parting, of the inevitability of loss and of deep grief. But they are also metaphors for the distance between our inner self and us or us and the divine. Before the Partition the Fakirani Jatts, like many other tribes, moved freely across the Rann, between Sindh (now in Pakistan) and Kutch. But, after the creation of borders and the subsequent industrialisation, the older generation has been struggling to keep alive their pastoral life and Sufi traditions, which celebrate diversity and non-difference, suffering and transcendence, transience and survival. The film is a reflective poem, saying as much in its silence as it does in its words, conveying more in a single shot of a shepherd or a solitary truck slowly moving across the desert than many other films convey in their entirety. My highlight is when the wife of one of the interviewees reflects aloud on camera about what the film-makers will do with the footage. “Will they show this in the cities? Will they be judgmental about our way of life? Why are they interested in us?” she asks. On the one hand, it is sad that, like the National Geographic documentaries on wild life, we now have to discover our incredible folk culture also through such documentaries and not through real, live interactions. Certainly, the world that So Heddan So Hoddan showcases is fast disappearing. Yet, I’m not worried. Just like the ancient surando instrument featured in the film found itself a custodian and a player in the truck driver, Usman Jatt, I somehow feel assured that as long as there are committed film-makers like Monteiro and Jayasankar and passionate communities like that of the Fakirani Jatts, we won’t lose our heritage. It will live on, in interesting ways. From the simplicity of Kutch to the cacophony of kitsch! I hosted Kitsch Kitsch Hota Hai, the opening event of the India Design Week in Mumbai, and what a blast we had! Verve-IQ’s very own Madhu Jain showed us kitsch film clips from Shree 420 to Himmatwala and held forth on Raja Ravi Varma’s kitsch art and Manish Arora’s clothes. Design thinker Anubha Kakroo from Future Brands gave a fascinating presentation of her research on middle class kitsch – from kitsch homes, to kitsch parties to even kitsch online personas. While we decided at the end of the event that in India, sab-kitsch chalta hai, we still couldn’t decide on an exact definition of kitsch. Yes, we’re like this only. Our event kick-started the India Design Forum, which in itself was one giant kitsch mela. I was so glad that the mother-daughter duo of Rajshree and Aishwarya Pathy shifted the IDF to Mumbai in their second year. Mazaa aa gaya! What a stellar line-up of speakers they managed once again – ranging from design maven Renny Ramekars, the founder of Droog (whose shop I go to almost temple-like each time I visit Amsterdam) to our very own humble-cocky Subodh Gupta who admitted on stage with a cheeky smile that he does commissioned work like the Absolut bottle because, well, they pay him a lot of money for it! Thomas Heatherwick was brilliant. His radical designs include the Seed Cathedral, the soft movable UK pavilion building that won top prize at the Shanghai 2010 expo, but what I liked seeing most was the Olympic cauldron from the 2012 Olympics opening ceremony. The cauldron consisted of 204 individual copper plates, one for each country at the Olympics. The plates came together and were spectacularly lit at the ceremony to create the eventual cauldron. (See the video on YouTube, it is breathtaking when the flames are lit.) Incidentally, Thomas has been working with the Bombay Parsi Panchayat on creating a vulture aviary at Doongerwadi. When that project finally kicks off, I’m sure it will be as innovative as the rest of his work. “Doesn’t everyone have a yacht?” asked the incomparable Bond-film-actress-turned-interior designer, Anouska Hempel, while talking about Beluga, her own little boat. Anushka travels the world on her mission to create incredibly cool spaces, from the Blake, her first hotel, to the eponymous Hempel, to the exotic Warapuru spa in the Brazilian rain forest, to equally exotic properties in places like Chile and Lebanon. Underneath the droll humour, there is a keen mind and a commitment to local artisans and crafts. It was a pleasure to hear her speak, just as it was great fun to listen to shoe king Christian Louboutin. “How do you keep your ideas afresh?” a young footwear designer asked him. His reply, deadpan: “In the fridge!” Other gems from the Loub included “In case disaster strikes, you won’t be able to run away anywhere in two-inch heels, so you might as well wear five-inch heels” and “Women look sexy naked while wearing only shoes, but not men.” My favourite IDF speaker had to be Rahul Mehrotra, the Bombay-boy-turned-Harvard-don, whose dil is very much Hindustani no matter where he goes in the world. ‘Bazaar urbanism’, ‘kaccha-pakka’ city, the shape-shifting ‘kinetic city’ – his analysis of what makes urban India what it is was spot on. “Not grand vision but grand adjustment,” the kinetic city is about blurring boundaries and co-existence, he added. For the first time in many years, Rahul spoke about his own body of work. Sharply critical of the architecture of ‘impatient capital’ that created ‘impractical’ and ‘unsuitable’ glass boxes for our cities, he showed us what the alternatives might look like. These include the headquarters of KMC, an infrastructure company located in Hyderabad. Here Rahul has installed a cooling anodised aluminum skin of trellises (handcrafted, panel by panel, by local craftsmen) over the whole building with flowering plants growing on it. As the building’s water system turns the mist on, the entire building becomes a fragrant, cool and moist vertical park. Rahul’s Dharavi toilet model was extraordinary, with solar panels and a system that made the community have ownership of the toilets, but the city authorities inexplicably scuttled it. “Perhaps it looked too good!” he exclaimed, only half in jest. Seeing Rahul’s hathigaon project that is underway in Rajasthan brought tears to my eyes. It is a residential village for 200 mahouts and elephants on the outskirts of the Amber Fort in Jaipur, with communal courtyards for families and a pond for elephants to frolic. He has been able to bring about such harmony with very simple, beautiful, locally sensitive architecture. Rahul is seeing the project through despite the several political and infrastructural bottlenecks he is encountering along the way. “This is what matters most,” he said, as he showed us an image of a happy elephant and its mahout bathing in the water. Like with So Heddan So Hoddan, one didn’t need any more words. I was equally speechless when I popped into Kochi for the closing of the Biennale. What was at the beginning of December, a work in progress, had morphed into a complete viewing spectacle by March. For all those of you who didn’t make it, you really missed something! Wait for two more years now – that is, if Riyas Komu and Bose Krishnamachari have the energy to repeat this. Bose wore a permanent big smile when I hung out with him in Kochi, so the signs are good. I close my eyes and am transported back to Moidu’s heritage in Fort Kochi. I am lying down on the floor at the Angelica Meisti exhibit. Her Citizen’s Band musical videos of ordinary traditional musicians performing in urban environments are playing on four screens surrounding me. Mongolian throat singing and Cameroonian water drumming…the sounds start mingling in the darkness. An azaan call filters in from the mosque next door adding another layer to the work and the experience. I spend two hours discovering Amar Kanwar’s Sovereign Forest. This is a combination of films, handmade books, photographs and exhibits made of grains of rice that together create a complex narrative about farmer suicides, land-grabbing and the systemic enduring violence that ordinary citizens of Odisha have had to live with daily. We are also like this only. Sunset. A spontaneous sitar and drum jugalbandi is taking place in the Aspinwall House nearby. Once the summer palace of the Travancore Maharaja, this is now owned by DLF and is the main biennale venue. Ferries and naval ships are passing me by on the waterway. Children are soaring into the sky on wooden swings installed on the old gnarled trees in the courtyard. A group of adults climbs up piled- up gunny bags to look into Srinivas Prasad’s gigantic bird’s nest installation Erase which he plans to burn as soon as the biennale ends. I have just walked past Sheela Gowda and Christoph Storz’s grindstones, smiled at recognising more than half the people in Atul Dodiya’s art circuit pictures, and gaped at Tallur’s inverted Mangalore tile roofs with their tiny terracotta hatha yogi sculptures attached to them. Then Robert Montgomery’s ‘strange new music’ enters my soul. It plays UBIK’s Residual Traces, it plays Alex Mathew’s rusty anchor on the Pepper House lawn, it plays Sudarshan Shetty’s intricately carved sculpture, I Know Nothing Of The End, that is dug into a gigantic pit inside Cabral Yard which once housed Aspinwall’s coir yarn baling press but now lies magnificently, desolately, art-filled. It plays mosquitoes and heat and the taste of the open-faced savoury cheese tart made from cashew cheese, roasted tomatoes and spinach by Chef Saiju Thomas at the Dutch-influenced East Indies restaurant. It plays mid-evening iced teas at Kashi Café had with the Mumbai art frat one keeps bumping into everywhere in Fort Kochi, like Shireen Gandhy, Deepika Sorabjee, Bina Sarkar Ellias, Mort and Tara. It plays the salt water spray that hits my face as I hop on to the two-rupee-fifty-paise ride across to Ernakulam to see the works at Durbar Hall. It is a music that doesn’t leave me, and I’m all the richer for this. I was equally enriched on visiting Startup Village during my time in Kochi. The folks behind Startup Village (it’s a public-private partnership between a bunch of national and state government entities and private corporations) want to focus primarily on student start-ups from college campuses, incubate a thousand product start-ups over 10 years and get at least one company worth a billion dollars from among these. It’s an ambitious target but not impossible. Indians make such good entrepreneurs abroad in countries like the US, when there is a favourable ecosystem. Why then do we get bogged down in entrepreneurship when it comes to our own country? Startup Village aims at selecting potential entrepreneurs with interesting business ideas and then sparing no efforts in scaling these up. Like other global incubators they are providing their would-be entrepreneurs with ridiculously low rents (think one tenth of the rent anywhere else in Kochi), a 4G telecom network, computers, a suite of services including legal and intellectual property advice, and access to potential investors including people like Infosys founder Kris Gopalakrishnan who is their chief mentor. They’ve already got international companies like Blackberry hooked in – when I visited, I spotted a swarm of young men in the Blackberry Rubus Lab creating apps for their new handsets, as well as young teams from companies with names like Cat Media Crew (a cyber security startup) and Wow Makers (a design startup). I also spotted a pallet rack structure right next to the glass and steel Startup Village building that could only be called Jaaga-esque – and when I enquired I realised that it was indeed something that Freeman Murray, the Jaaga founder and an active angel investor in his own right, was building, as a Startup School on site. Kochi is becoming quite the place to be, no? Art on one side, entrepreneurship on the other! Makes me wonder, what am I doing stuck in Mumbai, even if it is very much meri jaan! VERVE EDITOR-AT-LARGE PARMESH SHAHANI HEADS THE GODREJ INDIA CULTURE LAB. HE IS A TED FELLOW, MIT FUTURES OF ENTERTAINMENT FELLOW, UTRECHT-IMPAKT FELLOW, THE AUTHOR OF THE NON-FICTION BOOK GAY BOMBAY (2008) AND OFTEN SPEAKS ABOUT INDIAN CULTURAL SHIFTS AT CONFERENCES ALL OVER THE WORLD. Related posts from Verve: us on Facebook to stay updated with the latest trends

- Open Access Canadian chronic kidney disease clinics: a national survey of structure, function and models of care © Levin et al.; licensee BioMed Central Ltd. 2014 - Received: 25 July 2014 - Accepted: 22 October 2014 - Published: 18 November 2014 The goals of care for patients with chronic kidney disease (CKD) are to delay progression to end stage renal disease, reduce complications, and to ensure timely transition to dialysis or transplantation, while optimizing independence. Recent guidelines recommend that multidisciplinary team based care should be available to patients with CKD. While most provinces fund CKD care, the specific models by which these outcomes are achieved are not known. Funding for clinics is hospital or program based. To describe the structure and function of clinics in order to understand the current models of care, inform best practice and potentially standardize models of care. Prospective cross sectional observational survey study. Canadian nephrology programs in all provinces. Methods and Measurements Using an open-ended semi-structured questionnaire, we surveyed 71 of 84 multidisciplinary adult CKD clinics across Canada, by telephone and with written semi-structured questionnaires; (June 2012 to November 2013). Standardized introductory scripts were used, in both English and French. CKD clinic structure and models of care vary significantly across Canada. Large variation exists in staffing ratios (Nephrologist, dieticians, pharmacists and nurses to patients), and in referral criteria. Dialysis initiation decisions were usually made by MDs. The majority of clinics (57%) had a consistent model of care (the same Nephrologist and nurse per patient), while others had patients seeing a different nephrologist and nurses at each clinic visit. Targets for various modality choices varied, as did access to those modalities. No patient or provider educational tools describing the optimal time to start dialysis exist in any of the clinics. The surveys rely on self reporting without validation from independent sources, and there was limited involvement of Quebec clinics. These are relative limitations and do not affect the main results. The variability in clinic structure and function offers an opportunity to explore the relationship of these elements to patient outcomes, and to determine optimal models of care. This list of contacts generated through this study, serves as a basis for establishing a CKD clinic network. This network is anticipated to facilitate the conduct of clinical trials to test novel interventions or strategies within the context of well characterized models of care. Les buts des soins aux patients atteints d’insuffisance rénale chronique (IRC) sont de retarder la progression de l’insuffisance rénale terminale, de restreindre les complications associées aux maladies concomitantes, de même que d’assurer une transition opportune vers la dialyse ou la transplantation, tout en optimisant l’indépendance. Les lignes directrices récentes recommandent des soins prodigués par une équipe multidisciplinaire aux patients atteints d’IRC. Bien que la plupart des provinces financent les soins aux patients atteints d’IRC, les modèles utilisés pour obtenir ces résultats ne sont pas connus. Le financement de ces cliniques provient généralement des hôpitaux ou de programmes. La description de la structure et de la fonction des cliniques, afin de comprendre les modèles de soins actuels, d’établir des pratiques exemplaires, ainsi qu’à la fois de comprendre et possiblement de normaliser des modèles de soins. Étude d’observation transversale et prospective. Les programmes de néphrologie dans toutes les provinces canadiennes. En nous basant sur l’infrastructure établie par le Canadian Kidney Knowledge Translation and Generation Network (CANN-NET), nous avons passé en revue 71 des 84 programmes, par l’entremise d’un questionnaire semi-structuré à réponses libres, soumis aux cliniques multidisciplinaires de soins aux patients atteints d’IRC de partout au Canada, par voie téléphonique et écrite, entre juin 2012 et novembre 2013. Un texte de présentation décrivait CANN-NET et exposait l’objet du sondage. Une infirmière francophone spécialisée dans les soins aux patients atteints d’IRC a traduit en français le texte de présentation, la lettre, de même que les questions, au bénéfice des sites francophones. Il existe des variations importantes entre la structure et les modèles de soins des régions et des provinces canadiennes. On note une variation considérable entre les ratios de dotation en personnel, en ce qui concerne les néphrologues, les nutritionnistes, les pharmaciens et les infirmières, de même qu’entre les critères d’orientation. Les décideurs en matière d’amorce de la dialyse étaient généralement des MD, bien que dans quelques cas, une approche basée sur la concertation était privilégiée. La majorité des cliniques (57 %) suivaient un modèle cohérent de soins par un même néphrologue et une même infirmière pour tous les patients, alors que d’autres décrivaient des variations dans la continuité des soins, parmi lesquelles des patients qui étaient suivis par différents néphrologues et différentes infirmières d’une visite à l’autre. Les cibles concernant diverses modalités variaient beaucoup, de même que l’accès à ces modalités. Aucune des cliniques de soins aux patients atteints d’IRC n’était dotée de ressources ou d’outils informant les patients et les prestataires de soins sur le moment optimal pour amorcer une dialyse. La viabilité de la structure et de la fonction de la clinique offre l’occasion d’explorer la relation entre ces éléments et les résultats pour le patient, de même que de déterminer les modèles optimaux de soins aux patients. La présente étude, ainsi que la liste des ressources qui y sont énumérées, servent de base pour l’établissement d’un réseau de cliniques de soins aux patients atteints d’IRC, afin d’étudier de près ces questions et de procéder à de futurs essais cliniques. Les résultats du sondage peuvent servir à établir les priorités parmi les activités de transfert des connaissances, particulièrement celles qui entourent le moment d’amorcer la dialyse et les choix qui concernent les modalités de la dialyse. On prévoit que ce réseau facilitera la réalisation d’essais cliniques visant à tester de nouvelles interventions ou de nouvelles stratégies dans le contexte de modèles de soins bien caractérisés. Limites de l’étude Il nous a été impossible de vérifier les renseignements qui concernent ceux qui n’ont pas répondu. Il y a eu des différences entre les réponses parmi les provinces, particulièrement au Québec, malgré les versions traduites en français des questionnaires. Le contexte dans lequel ces cliniques évoluent n’a pas été documenté : la proximité avec des cliniques d’évaluation des transplantations, les éducateurs en dialyse péritonéale, de même que les installations d’insertion de cathéter de dialyse péritonéale au chevet du patient peuvent s’avérer des facteurs déterminants dans les résultats pour les patients. La structure de financement des cliniques n’a pas non plus été déterminée, de même que leur emplacement dans les hôpitaux, tant dans les établissements pour les patients externes qu’en dehors du contexte hospitalier. - Chronic Kidney Disease - Knowledge Translation - Dialysis Initiation - Referral Criterion - Staffing Ratio There is little in the literature about the specific structures of the multidisciplinary care clinics for patients with chronic kidney disease. There is a large literature describing general chronic disease management, and the need for multidisciplinary care in CKD. No information about the organization of CKD care before dialysis in Canada exists. This paper describes the variability in various components of CKD clinic structures across Canada. The staffing models of health professionals to patients vary, as does the model of care. This descriptive study is a first essential step in improving understanding of the relationship of CKD models of care to patient outcomes. Patients with chronic kidney disease (CKD) do not always receive care consistent with guidelines, in part due to complexities in CKD management, lack of randomized trial data to inform care, and a failure to disseminate best practice. Published guidelines from national and international groups describe the importance of access to multidisciplinary care teams for patients with severe CKD – _ENREF_1, based in part on successful models in other complex diseases –, and in part based on data suggesting that such multidisciplinary care slows progression to kidney failure and is associated with optimal preparation for dialysis –. The goals of CKD care are to improve patient outcomes, delay CKD progression towards end-stage renal disease, reduce the risk of cardiovascular disease and other complications associated with CKD, and prepare individuals and their families for transition to dialysis, transplantation or conservative care, as appropriate –. Increasing emphasis has been placed on the importance of education and preparation of patients so as to optimize the uptake of home-based or independent therapies, as these have been associated with improved outcomes and lower costs ,. Despite these initiatives, and the existence and funding of CKD clinics in nearly all Canadian jurisdictions, there have been no standardized definitions or structure of CKD clinics, nor any metrics by which to evaluate these clinics within the nephrology communities. In Canada, CKD clinics are usually funded from provincial or regional health care dollars, though in some areas of Canada, funding still flows through hospital budgets. In the era of increasing accountability, evidence-informed care, and the potential relationship of different CKD clinic models of care to patient outcomes and costs, it is critical that we understand current CKD care models in place across Canada. This information will be used to inform best practices across the country, with the potential for standardization. CANN-NET (CAnadian KidNey KNowledge TraNslation & GEneration NeTwork) is a multi-disciplinary network of clinicians, researchers and decision makers in Nephrology that tackles priorities that were identified based on an assessment of gaps in the care of people with kidney disease, supplemented with a survey of heads of Canadian renal programs. These include priorities for new clinical practice guidelines and knowledge translation activities , as well as priority areas for new research. With funding from the Canadian Institutes of Health and the Kidney Foundation of Canada, CANN-NET was developed in partnership with the Canadian Society of Nephrology to improve the care and outcomes of patients with CKD. A selection of the top priorities were finalized at a face-to-face meeting of knowledge users in March 2011, and included timing of dialysis initiation and increasing appropriate use of home dialysis. Given that these key priorities are two activities that are closely linked to the CKD care that is provided in multidisciplinary CKD clinics, an improved understanding of CKD clinic function and structure was noted to be important. Since the long-term goal of CANN-NET is to improve CKD care and outcomes across its continuum, the development of a network of key contacts at multidisciplinary CKD clinics across Canada was also noted to be important. As a preliminary step towards this, we surveyed CKD clinics across Canada to understand more about current practice and resources available within these clinics. An open-ended semi-structured questionnaire, developed by the CANN-NET Knowledge Translation (KT) Committee, was administered to multidisciplinary adult CKD clinics across Canada between June 2012 and November 2013 (see Additional file 1). In addition to the questionnaire, an introductory script was used to introduce CANN-NET and highlight the purpose of the survey. A French speaking CKD nurse translated the introductory script, the letter and survey questions into French for use in French-speaking sites. The process of contacting and conducting questionnaires was as follows. Members of the nephrology community that were part of CANN-NET, or who had worked with members of CANN-NET, were contacted to determine names of the multidisciplinary adult CKD clinics in their areas, regions, or provinces, as well as the name and contact numbers of the medical or nursing director of the CKD clinic. Surveys were then conducted by phone by CANN-NET staff after verifying the correct person at each site. To maximize the number of clinics contacted, leaders of the nephrology community across the country were engaged to assist the research team by also contacting potential survey participants. The survey included 20 questions and took between 20–40 minutes to complete when conducted by telephone. Responses were noted by the CANN-NET staff and transcribed into an Excel spreadsheet. For information not immediately available, additional information was provided by email. In a minority of cases, CKD clinic leads provided information on each question within a word document, rather than by telephone. In these cases, any information that was unclear was confirmed by email, with confirmation of any responses that were unclear. Surveys could be conducted or completed in both English and French. Ethics approval was obtained by the Conjoint Health Research Ethics Board at the University of Calgary. Variation in size and staffing ratios of CKD clinics Of the clinics that reported having eGFR referral criteria (35/71, or 48%), the majority (25/35, or 71%) indicated that referral was based on eGFR <30 mL/min/1.73 m2. The remaining indicated that the eGFR referral range was between 30 and 60 mL/min/1.73 m2 (14%). Dialysis modalities provided and modality education in the clinics Key characteristics of the multidisciplinary clinics Referral criteria to CKD clinic eGFR cut off as part of the criteria? Management of patients nearing dialysis initiation Policy whereby all patients assessed for home dialysis All patients offered dialysis modality education? Dialysis modality education During clinics visits or through educational materials Group dialysis modality education (or combination) Decision to initiate dialysis made in conjunction with regular multidisciplinary team meetings Dedicated dialysis modality coordinator?* Do they see all patients who are approaching the need for dialysis? Modality targets, timing of dialysis initiation and role of nephrologist in decision making Multidisciplinary CKD clinic staff opinions for program improvement, generated from open ended questions Centers are aware of home dialysis target 52/71 73.23% Target is based on prevalent patients Target is based on incident patients Target is based on both incident and prevalent patients Timing of dialysis initiation 25 clinics (35%) stated that eGFR levels alone generally led to dialysis initiation in out-patients with progressive CKD, but clinics often noted that other factors, including symptoms, were important in the decision to initiate dialysis. Of the 25 clinics noting that an eGFR level was important on its own in leading to dialysis initiation, 40% (10) stated a threshold level of <10 mL/min/1.73 m2, while 20% (5) stated a threshold level of 10–15 mL/min/1.73 m2 An additional 8 clinics indicated dialysis was sometimes initiated above 10 mL/min/1.73 m2. Two clinics did not answer the question. Model of patient care by nephrologists and nurses within the CKD clinic Challenges, suggestions for improvements and strengths of existing programs for CKD care as noted by respondents Multidisciplinary CKD Clinic staff opinions about things that could be improved in their renal programs Suggestions for improvement (overall themes) Request for more staff (or more time from existing staff) (nurses, nephrologists, experts, clerical staff, data leads, etc.) Need for more space Need for more/improved/standardized teaching or educational aids/tools Need for better CKD clinic processes (better flow of patient referral, standardized guidelines, decrease wait times, offer telehealth, offer clinical pathway, timely insertion of catheters, better communication, team model, etc.) Encourage home therapies, more dialysis options, support for dialysis for patients in rural communities, early identification of patients for home therapies, patient council, etc. Early outreach/referral of patients, preventative programs Multidisciplinary CKD clinic staff opinions about things that worked well in their renal programs: what worked well in the care of patients with kidney disease What worked well in the care of patients with kidney disease (overall themes) Starting new initiatives around conservative care as more people are choosing this option. Developing in-house teaching and educational tools that are specific to their population/clinic Traveling band of health care providers who provide outreach in the community for early CKD detection The “buddy system” (dedicated nurse assigned to a patient who worked with the nephrologists) allows for greater interaction with the patient and builds trust. A nurse-led telehealth clinic in a remote area allows CKD patients to stay in their communities while being followed by the multidisciplinary team in a large center. Patient support groups (where patients support new patients) Having a strong/well-resourced team of unit clerks and administrative staff at the CKD clinics play a large and important role in clinic activities. Inclusion of CKD patients in QI project teams Having a strong multidisciplinary team, dedicated and supportive staff, and good teamwork despite limited resources Timely and appropriate vascular access This study represents the first attempt at describing CKD clinic structures across Canada, using a standard method of data collection. This extensive and comprehensive survey highlights significant variation in CKD clinic structure and models of care across regions and provinces in Canada. There are differences with respect to staffing ratios, eligibility criteria for being assessed for home dialysis, access to dedicated educational resources, and indications for dialysis initiation. Despite access to a variety of educational materials, none of the CKD clinics had patient or provider educational resources/tools educating patients and providers on the optimal time to start dialysis. The variation in size and staffing ratios may be related to ‘entry criteria’ and purpose of the CKD clinics (general nephrology combined with dialysis preparation clinics versus dedicated dialysis preparation clinics), or simply to funding models and patient selection. While some had referral criteria, not all did, and there were no consistent criteria across the country. Despite increasing emphasis on home-based therapies over the last five years in particular, not all programs offer all home based options, and not all clinics are operating within full service programs. As in all studies, there are strengths and limitations to this survey. While comprehensive information was collected from a large number of diverse multidisciplinary CKD clinics across Canada, we were not able to ascertain information from those who did not respond: thus even the characteristics of the non- responders are not possible. Despite significant attempts to contact all clinics in all provinces, there was differential response by province, particularly in Quebec, despite translation of questionnaires into French. This survey relied upon respondents’ perception of clinic structure and function, and may not reflect actual CKD clinic function and structure, though the respondents were generally all medical or nursing clinic leads. Despite knowing the numbers of health care professionals ‘available’ in the CKD clinics, we do not know the frequency or nature of interactions between them and the patients. We do not have information that links CKD clinic structure and function to patient outcomes, such as uptake of home based therapies, planned starts on dialysis, pre-emptive transplantation, and selection of conservative supportive care instead of renal replacement options. Furthermore, we do not have any information on the patient experience in these different CKD clinic structures. Nonetheless, none of these limitations impact the value of the data collected, nor diminish the utility of the survey results in establishing a baseline fundamental understanding of how multidisciplinary CKD clinics currently function. The context in which the specific clinics operate was not captured: whether there are adjacencies to transplant assessment clinics, PD educators, bedside PD catheter insertion facilities may all be important determinants of patient outcomes. The funding structure of the clinics was also not determined, nor their location within hospitals, in outpatient facilities or outside of hospital structures. Further research is needed to understand how CKD clinic structure/model of care influences patient care and outcomes. Understanding this would have important policy implications. For example, is there one (or more) model of care that results in optimal outcomes for patients and what is the impact on costs? What factors or elements make one clinic structure more efficient when compared to a similar sized clinic? What is the impact of provincial health care structures on clinic functioning and patient outcomes? With this information, we may be better informed to advise administrators and clinicians as to best practices and recommend models of care. Furthermore, we may be able to gain valuable insights by comparing these results to those of other countries with similar health care systems (UK and Australia). To our knowledge, there have not been any formal assessments, using a uniform taxonomy to describe clinic structure and function, as part of CKD disease management, in any other jurisdictions. Lastly, how and if changes in models of care impact outcomes is not known, and would also be an important area of future research. This survey, and the list of contacts generated herein will facilitate the development of a national network of CKD clinics. Including patients and their families in this next phase of work will be imperative to ensuring that we ask and answer the right questions. Such a network could use the results from this survey, as well as information on local practice to prioritize knowledge translation activities that the CANN-NET Knowledge User and Knowledge Translation Committees can pursue, particularly around the timing of dialysis initiation and dialysis modality choices. The current findings also encourage us to address additional questions based on structure and function, strengthening the network. This network is anticipated to facilitate the conduct of clinical trials to test novel interventions or strategies within the context of well characterized models of care. We would like to acknowledge all the CKD clinic administrative and clinical personnel who contribute to the data collection that made this project possible, and the CANN-NET Knowledge Users Committee for their evaluation and comments which shaped the paper. The authors on this paper are funded through grants and salary support from the University of British Columbia (AL), University of Calgary (BM, SA, SG, FA), and Dalhousie University (SS), as well as Provincial Health Services Authority, BC (AL), Alberta Health Services (BM) and Nova Scotia Ministry of Health (SS). - KDIGO 2012 clinical practice guideline for the evaluation and management of chronic kidney disease Kidney Int Suppl 2013, 3: 1–150. 10.1038/kisup.2012.73Google Scholar - Levin A, Hemmelgarn B, Culleton B, Tobe S, McFarlane P, Ruzicka M, Burns K, Manns B, White C, Madore F, Moist L, Klarenbach S, Barrett B, Foley R, Jindal K, Senior P, Pannu N, Shurraw S, Akbari A, Cohn A, Reslerova M, Deved V, Mendelssohn D, Nesrallah G, Kappel J, Tonelli M: Guidelines for the management of chronic kidney disease. 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By Guest Writer, Jackie Edwards For many people, a puppy is the best present in the world – and this is especially true in the US. America is the country with the highest pet dog population in the whole world (there are around 68 million dogs in total) so we seriously love our pooches! If you have just bought a puppy, you have a lot to consider. From puppy proofing your home to buying dog food, there are a few essential steps you need to take – and right now, you may be thinking all dog food is the same. However this isn’t the case at all; food that is made for puppies is very different to food for older dogs, and this is because brain, bone and organ development is very rapid for puppies. For this reason, you need to make sure that you feeding your dog the right food at the right time. Here is a full guide to feeding your puppy during the first year of its life. Nutrients your puppy needs Puppies need lots of nutrients to help their brains and organs to grow. They need higher levels of fat, protein, calcium, and phosphorus than older dogs, which is hard to find in standard human foods. This is the reason why it is best to feed your puppy with dog food that is made for dogs aged under one year old, as this will give them all of the nutrients they need. Setting a feeding schedule For the first three months, your puppy will be growing rapidly, so it is important to make sure that they have enough food. Most people buy their pups at about a month old when they are able to start eating semi-solid foods. Make sure you put moist or semi-moist food out four times a day so that they are eating enough, but put less food out if you sense that they are overeating. At four months you can reduce this to three meals a day, and then at six months, you can move this down to twice a day. At this point the most important thing is to monitor your puppies weight; they should be growing quickly, but they shouldn’t be gaining too much fat. This is very important as the main reason for dog obesity is overfeeding, which can result in bone problems further down the line, so it is essential to make sure you are feeding your dog the right amount! You can stick with a regulated puppy feeding plan until your pup reaches 12 months, and then you can consider moving on to adult food. Should you feed your pup human food? Lots of dog owners like the idea of feeding their dog human food, but in reality, human food shouldn’t make up more than 10% of your dog’s diet. This is because the food you buy will meet all of your dog’s nutritional needs, and food for humans could upset their nutritional balance. If you do decide to give your canine companion the occasional treat, stick to healthy foods like lean white meat and carrots. It is important to set a proper diet for your puppy. This will ensure that they get the right nutrients that they need to grow without becoming fat or unhealthy. About Jackie: Now working as a writer, Jackie initially trained and worked as a vet’s nurse, but after becoming a mom refocused and decided to spend more time with her family. When she’s not writing, she volunteers for a number of animal welfare charities and also has a menagerie of pets to look after.

Women | Girls |Trinkets, Emblems, Charms|| Plastic / Beads / Shells Black bracelets for ladies or black bracelet beads not only enhance the beauty of the wearer through its mystical and though provoking shade, it also represents strength. It keeps away bad luck, forms a protective shield against envious eyes. This one is a 10mm bead, handpicked for symmetry, and formed into one cohesive piece of embellishment using a stretch cord. It simply means it can fit different wrist sizes. Black beads bracelet for girls are great accessories for informal clothing. Add a dash of beauty. Womens black bead bracelet can be worn against a light coloured pattern of a plaid top, skirt or dress. Beads bracelet for girls and jeans is a fantastic combination. Your search for “black bracelet womens” ends with poolkat.com, the one stop, online shop for watches, bracelets, sunglasses and fashion accessories. Go for it girl! Design – Stretchable Black beads. Wrist Size – Stretchable. Style & Colour – Vintage. Gender – Girls / women. Basics – Natural rounded beads. Suitability – Casual / Modern. Length – Stretch. Setting Type – Elastic cord / beads. Note – Slight variation may occur because of photo shoot lights and monitor brightness. Care – Keep away from water and chemicals. Wipe it with moist cotton fabric. Avoid solvents of all kinds. Seller – Poolkart.com Delivery – Usually delivered in 5 to 6 days. Write to us for exact delivery dates/charges. 1 in stock

The festive stuffed squash can be served as a main or side dish. The mouthwatering stuffing is absolutely delicious. 3 acorn squash (1 3/4 to 2 lb. each) 1/4 cup olive oil, divided 1/2 teaspoon salt and pepper, divided 1/2 pound lean ground chicken 1 onion, chopped 1/4 cup finely chopped fresh sage 2 teaspoons finely chopped fresh rosemary 2 cloves garlic, minced 1/4 cup dry white wine 4 cups cubed ciabatta bread 1 egg, beaten 1 1/2 cup Gruyère cheese, divided 1 cupFisher® toasted and chopped Black Walnuts, divided 1/3 cup finely chopped fresh parsley, divided 1/2 (approximately) cup chicken broth Preheat oven to 400ºF. Halve and seed squash; brush flesh with half of the oil, and season with half each of the salt and pepper. Place cut sides up on parchment paper–lined baking sheet; bake for 35 to 40 minutes or until tender. Meanwhile, heat remaining oil in large skillet set over medium heat; crumble in ground chicken and season with remaining salt and pepper. Cook for 5 to 8 or until chicken starts to brown. Add onion, sage, rosemary and garlic; cook, stirring, for about 5 minutes or until onion softens. Stir in wine; cook for about 5 minutes or until most of the moisture evaporates and chicken is cooked through. Remove from heat; let cool slightly. Toss together bread, chicken mixture, egg, 1 cup cheese, 1/2 cup nuts and 1/4 cup parsley. Gradually stir in 1/2 cup broth until well combined, adding a few more tablespoonfuls if necessary, until bread is moist but not soggy. Spoon filling evenly into squash halves. Top with remaining cheese and nuts. Cover each with foil; bake for 25 minutes or until filling is steaming and cheese is melted. Remove foil; bake for about 15 minutes or until cheese is golden brown. Garnish with remaining parsley. For entertaining, squash can be baked and stuffing can be prepared a day ahead, then refrigerated separately. Stuff squash just before baking.

It is a known fact that burns on the skin are usually linked with heat but severe cold can also cause damage to the skin in a similar manner. When using an ice pack in treating muscle sprains or strains, it is important to avoid direct exposure to the skin. The freezing temperature of an ice pack that is applied directly on the skin can cause localized area of tissue damage called as ice pack burn. The ideal way to prevent an ice pack burn is to place a barrier in between the ice pack and the skin such as a cloth or towel. Warm the skin It is important to warm the affected area that came in contact with the ice pack in order to stop the ice pack burn from worsening that can involve damage to the blood vessels. The individual might realize an ice pack burn if the development of blisters are noticed, if the skin turns yellowish-gray in color, skin feels numb, painful or itchy with a burning sensation. Restoring normal body temperature should be done gradually in order to avoid further burning as well as resulting to damage. The affected limb must be immersed in warm water, apply a warm compress or wrap using blankets in order to gradually restore sensation to the area affected by the ice pack burn. When a warm soak is chosen, the temperature of the water must be at least 104 degrees F. The soak should be done for 20 minutes in which the ice pack burn will start to tingle and turn red in color as the skin starts to thaw out. Treating the blisters Always bear in mind that blistering is an indication of an ice pack burn. The management of blisters involves avoiding infection as well as other complications. The de-roofing of the blister which involves the removal of excess tissue will allow the doctor to properly dress the wound. The individual will develop an open wound due to the incorrect use of an ice pack. The wound must be properly handled such as applying an antibiotic ointment, providing a barrier such as petroleum jelly and placing gauze bandages to keep the area moist and free from infection. In case the blistered area is wide, you might be required to change the dressings and reapply first aid measures to the affected up to 10 days. If you want to learn more, read here. Medical care for an ice pack burn If the area affected by the ice pack burn does not start to tingle, burn or regain a pinkish color, it might indicate extensive damage to the blood vessels as well as the muscles beneath the skin. In case the affected area remains numb with skin that feels cold and hard, medical care is needed. A doctor must be consulted for proper assessment as well as start appropriate measures to prevent complications such as gangrene and nerve damage.

It’s officially fall! And apples are eeeeeeverywhere. And I love it! We’ve already made one trip to the orchard and will be making another this week–can’t get enough of them! These cupcakes we’re inspired by a craving for cupcakes and apple pie so I rolled both into one and voila! Apple cupcake/pie magic! And these things are INCREDIBLE, if I do say so myself. 🙂 I almost stopped with just the cake part because it is SO GOOD and can pretty much stand on it’s own, but I’d been wanting to experiment a little with frosting and decided to forge ahead. The gluten-free cupcake is without a doubt one of the most moist, delicious “healthy” cakes I’ve created yet! It’s got loads of little apple chunks and just the right amount of cinnamon. I was also pretty pleased with the frosting…smooth, creamy and not overly sweet as I feel most things sweetened with xylitol, stevia, etc tend to be. It does get somewhat stiff when refrigerated so I recommend letting them sit out for a couple of minutes before eating to allow the frosting to soften a bit! And the crumb topping offset the frosting just enough with it’s salty, oaty, apple-crisp like texture and taste. So basically total apple cupcake/pie bliss!!! Overall, I ‘d say my first vegan cupcake was a success and I can’t wait to experiment with more sugar-free frosting recipes! Finding subs for powered sugar is TOUGH but I think doable! - 3 c. Blanched Almond Flour - 1 c. Garbanzo Bean Flour - ½ c. Sucanat - ¾ c. Xylitol (or truvia, stevie, etc) - ¾ t. Sea Salt - 1½ t. Baking Powder - ¾ t. Baking Soda - 3 t. Ground Cinnamon - 1 t. Xantham Gum - 1 c. Plain, Unsweetened Coconut Milk Yogurt - 1 c. Plain, Unsweetened Almond Milk - 2 T. Pure Vanilla Extract - ¼ c. Agave - ⅔ c. Almond Butter - 1 Large Honeycrisp Apple, finely chopped - 1½ c. Palm Oil Shortening - ¾ c. Vegan Butter - ¼ c. Pure Vanilla Extract - ¼ t. Sea Salt (more or less to taste) - ¼ c. Truvia (or stevie, powdered xylitol, etc) - 2 T. Tapioca Starch - ½ c. Oats - ½ c. Blanched Almond Flour - ¼ c. Sucanat - 1 T. Truvia (or stevia, xylitol, etc) - ¼ t. Cinnamon - ⅛-1/4 t. Sea Salt - ½ c. Vegan Butter - ½ t. Pure Vanilla Extract - Preheat oven to 350 degrees. Line 18 cupcake tins with liners - In the bowl of an electric mixer, whisk together almond flour, garbanzo bean flour, sucanat, xylitol, sea salt, baking powder, baking soda, cinnamon and xantham gum. - Add yogurt, almond milk, vanilla, agave and almond butter and beat on low until everything is well-combined. - Gently fold in chopped apples. - Scoop about ¼ cup into each muffin tin and bake for 25-27 minutes until a tester inserted in the middle comes out clean. - Cool completely on a wire rack. - Beat shortening and butter until smooth. - Beat in vanilla, salt, Truvia and tapioca starch until everything is well-combined. - Place in fridge for a few minutes to allow to firm up a bit. Meanwhile, make the crumb topping. - In the bowl of an electric mixer, beat butter and vanilla until smooth. - Add the rest of the ingredients and beat on low until well combined. - Place a couple of tablespoons of frosting onto each cooled cupcake and then top with the crumb topping. Refrigerate until ready to eat.

When bodies age more changes happen to them, changes in the physical appearance are included. Unfortunately, these mandatory changes are not well managed by many. Actually, for a large number of women in middle ages, the biggest fear is the wrinkles and skin that coincide with aging. But you do not have to fear aging. There are several anti-aging skin care products out there that can be used to reduce the negative effects of aging on a skin. Instead of fearing, all you need to know is a good product. Once you know, its easier to find and use them. The market has so many skin care products right now that its not easy to know which are good the good, just through their brands or the manufacturing company. This is because the manufacturers are many and are far and wide. Not all good products come from the country. A good number is imported and it is difficult to know their quality with the manufacturers name. As much as anti-aging products have many characteristics in common, they also have several other characteristics that differ from product to product. For example, all anti-aging skin care products come in different sizes, patterns and shapes. Of course, not all products cost the same thing; some cost more than others depending on the quality, market forces and price strategies of the manufacturer. The main purpose of pricing the products in different ways is usually to meet the financial markets of the various market segments. A There are the products made of completely artificial ingredients and those made from natural ingredients. A good skin care product should be able to reduce or even completely eliminate signs of aging. The signs are most evident in areas like the forehead, cheeks, arms, face of the neck and shoulders. Different anti-aging products have different degrees of success in reducing aging effects on different people. A god product should have reasonably high successes without having any serious side effects on the body or skin. A product that shows good qualities of a person does not necessarily mean that it will have a similar good effect on the next person because there are several factors that determine its success. A good anti-aging product should be one that does not react with your skin. Again, this depends on the individuals skin type. There are those skins that are dry and those that are moist. An easy way to know if your skin is moist or dry scratches with your fingernail. For the dry rails, the nail label will be very obvious, while it may not be so obvious to the humid. A good skin care product for your skin should help the skin become dry and cracked. It should also be one that keeps the skins youthful glow, regardless of skin type. There are other products that help you keep the glow, but later you are forced to spend a lot of money in hospitals seeking treatment for complications caused by previous use of substandard anti aging skin care products. Again, your skins sensitivity to the main elements of the anti-aging product will determine how well the product is for use by you. There are those people whose skin is allergic to certain subjects. An anti-aging skin care product that contains a substance you are allergic to is not good for you no matter how effective it is or its quality. This is because such a product will hurt you more than well. It is advisable to hold onto types of products intended for your skin. dry skin, sensitive skin oily skin and so on because the different shins have different anti-aging products. Wrinkles and skin problems have different causes. Some are caused by aging, while others are caused by factors such as heat from the sun. A good care product is one that is designed to treat the exact type of problem. For example, if a wrinkle is as a result of the usual facial expressions that treat it with a product that is best intended for anti-aging, it will not be okay. The right anti aging skin care products should be made of the right ingredients. Correct anti-aging ingredients depend on the individual skin. There are the skins that best respond to royal jelly, others respond best to chamomile and so on. Choosing a skin care product whose main ingredient is something that your skin is badly responding to is a recipe for disaster.

Jasmines are very popular deciduous, semi-evergreen or evergreen climbing plants. Most are summer flowering, producing white, cream or pink, scented flowers. Jasminum nudiflorum (winter jasmine) is a wall shrub that, as its name suggests, produces its delightful yellow flowers in winter. Several summer-flowering species are commonly grown - and some are hardier than others. Jasminum officinale (common summer jasmine), J. beesianum, J. humile and J. x stephanense are generally frost hardy and can be grown outside against a warm, sunny wall. In cold regains, it is better to grow them in a a conservatory or greenhouse. Jasminum mesnyi and J. polyanthum are not hardy and are best grown as houseplants, preferably in a conservatory or greenhouse. HOW TO GROW JASMINE Indoors, jasmines prefer a brightly lit position, preferably a south-facing or west-facing aspect, but with some protection from strong, burning sunlight in summer. They can be moved outside to a warm, sunny patio in summer - but make sure you bring them back indoors before the weather turns cold and frosty in autumn. They need a minimum temperature of 13-15C (55-60F). Outdoors, summer-flowering jasmines need to be grown in a warm, sunny, sheltered position - preferably a south- or south-west facing aspect. Jasminum nudiflorum tolerates more shade and can also be grown in a a south-east or north-west facing aspect. Jasmines are perfect for growing in good-sized pots and other large containers of multi-purpose or John Innes Compost. Dig over the soil thoroughly and add lots of bulky organic matter, such as planting compost, to break up heavy soils and help ensure good drainage. Plant in good sized pots using John Innes Compost. SUGGESTED PLANTING LOCATIONS AND GARDEN TYPES Flower borders and beds, walls & fences, patios, containers, city & courtyard gardens, houseplant, indoor plant, summer patio plant. HOW TO CARE FOR JASMINE Water plants moderately when plants are in growth (April to September), but more sparingly when dormant (autumn and winter). Feed with a high potash liquid feed (such as a tomato feed) every few weeks during the growing season from late spring to early autumn. Water freeley during dry weather. Plants growing in containers will need regular watering from spring to the beginning of autumn. Feed once a year with a controlled-release feed applied in spring, or liquid feeds every fortnight from March to September. TRAINING AND PRUNING Jasmines need a stout support to grow up. Train the stems to cover their support and tie them in regularly. Summer jasmines Prune immediately after flowering, in late summer or early autumn. Winter jasmine Prune in spring, immediately after flowering. Cut back the stems that have flowered to a strong sideshoot lower down on the plant. At the same time, thin out overcrowded, crossing and unwanted stems. Up to 6m (20ft) Up to 90cm (3ft) TIME TO ULTIMATE HEIGHT MOIST BUT WELL-DRAINED

Shipping Our Trees and Plants We primarily use UPS for shipping our trees and ship using UPS ground rate. Also, we normally ship only early in the week to avoid having the packed up trees sitting in a warehouse over the weekend. Mexican Blue Oak tree saplings We try to keep our shipping prices as low as possible, but because we are shipping plants that have soil (and are NOT bare-rooted) our containers can weight a bit more. To the benefit of the trees and plants during shipment, we also ensure that the plant soil is moist during the packing stage. Of course this adds to the overall weight of the package(s). However, this level of usually doesn't affect the shipping rate that much. We typically ship boxes that overall weight is less than 30 pounds. Cost of shipping is also based upon the size of the package being shipped. Shipping rates vary by the destination location. Most of our orders originate from the closest nursery with the plants, however, not all trees are at both locations. (We don't split an order between nursery locations.) For our smaller plants and trees, shipping rates start at $20. However the rate generally increases based upon the overall distance between the nursery (from South Eastern Arizona or Central Texas) shipping the trees and their destination. Larger trees are grown in tall 2 gallons, tall 4 gallons, 5 gallon pots and 5 gallon grow bags; we'll let you know the rate based upon get the shipping estimate based upon zip codes between you and us, the package approximate weight and shipping box dimensions. Do you charge a handling fee? We add a minimum of $10 handling fee shipping orders. We try to keep our costs as low as possible to benefit our customers, but this fee will vary based upon how many trees and the size of those trees we are packing for shipment. Can you ship your plants at any time during the year? Yes, we can. We make shipments throughout the year. Many of our shipments occur during the cooler months because customers are ordering right before they are ready to plant the trees. How long does it typically take for a tree shipment? One of our shipments to North Carolina took 1 week UPS ground and the plants arrived safely. Shipping from Central Texas to a customer in Houston took 2 days UPS ground. Shipping from Southeastern Arizona to far West Texas took 3 days UPS ground. Shipment from Sierra Vista, AZ to a smaller town outside of Denver, Colorado took 4 days UPS ground. These are just examples we have seen in the past. Typically the shipping carrier will let us know the exact date when to expect delivery of the trees to the customer. For shipments of multiple trees, we will check different shipping options to get the best possible price for our customers. We'll do our best to get our plants to you in a reasonable time period. If you are local to Sierra Vista area or Central Texas (Dripping Springs) remember that coming by the nursery is an option to pick up your trees and plants directly.

Disclaimer: NerdWallet strives to keep its information accurate and up to date. This information may be different than what you see when you visit a financial institution, service provider or specific product’s site. All financial products, shopping products and services are presented without warranty. When evaluating offers, please review the financial institution’s Terms and Conditions. Pre-qualified offers are not binding. If you find discrepancies with your credit score or information from your credit report, please contact TransUnion® directly. Thorough preparation is essential to ensure a good finish. Contractors might have to fill cracks or holes and remove old paint if it is badly worn, peeling or flaking. They remove all paint and apply a suitable primer to the bare surface. If the existing paint is in reasonable condition, they clean it and rub it with abrasive material to provide a key for the new paint. On new surfaces, such as bare wood or fresh plaster, they apply a suitable seal, followed by a primer coat. Cost Of Painting House Westminster Colorado When the homeowner is at the point of hiring a painter, they generally will have colors selected or at the very least a color in mind. I always ask for the colors before I bid a job. Dark colors, high sheen colors and specialty finishes require more labor, this drives price. If its not a color change or I'm going over a similar color I give the pricing option of one or two coats. The best advise I can give based on 25 years in the business is to put it all in writing,colors, brands of paint preferred, when the work can be done, who moves furniture and how payment will be handled. I never get up front money. BTW you most definitely get what you pay for with paint. Higher quality products results in and better looking job. Don't be a cheapskate when it comes to paint or the painting contractor. When determining the total cost of a home exterior paint project, you'll want to include the cost of materials like paint, supplies and other items you might want to cover in addition to the siding. If you know the average cost of these items in addition to your home exterior project cost, you'll have a good plan in place when you start calling for professional estimates. This also gives you the option to purchase or paint some items yourself to save money. Here are some of those cost factors and what you might expect to pay: Chalk Paint Westminster Colorado You can typically complete all of these preparations for an entire house in a single day or over a weekend. If you're painting a porch or an outbuilding, it may only take an hour. If you're painting with latex, you can start the following day; solvent-base paint does not adhere well to moist surfaces so wait several days until all the washed surfaces are absolutely dry before applying this type of paint. Local Interior House Painters Westminster Colorado Trees, bushes, and ornamental shrubs can also get in the way of your painting. Prune any branches that hang over the house or brush up against walls. Evergreen trees and tall bushes growing close to the house can be wrapped with canvas drop cloths. Tie one end of a rope around the trunk at least halfway up. Pull the top of the tree out and away from the house, and tie the other end of the rope to a stake placed farther out in the yard. Cover smaller shrubs, flower beds, sidewalks, and driveways with drop cloths to protect them from paint drips and spills. House Painter Westminster Colorado Contractors apply several layers of paint to achieve a suitable finish. They leave the first coat to dry for the recommended time and apply one or more finishing coats. They might choose paints with special qualities for different types of room. Manufacturers have developed paints for bathrooms or kitchens that have good resistance to moisture for example. When they have completed painting, they clear away any equipment and restore the area to its original condition. I found Harvey's House Painting when I was looking through paint samples at Sherwin Williams trying to figure out which colors to paint my new home. I had recently purchased an old home in Land Park that needed the interior to be entirely repainted. The previous owner had painted the living room a dark color, telephone boxes in the baseboard, and a wall needed to be floated. I received a couple of bids, and Rich was competitively priced. My time frame was tight; I was moving out of my apartment into my new house and needed to both paint and refinish the hardwood floors. Rich was able to get started earlier, and completed the job quickly but made sure that my concerns were addressed. Rich was on time and professional. My home is less than 1,000 square feet; 2 beds, 1 bath and I wanted three different colors. Prior to painting the rooms, Rich provided two paint samples for each room and after the samples were on the wall, I decided that the two colors for the living room didn't match what I wanted. Rich then provided an additional three paint samples that were closer to my expectations that day. The previous owner's paint job had blemishes; there were bubbles in the previous paint job, and drips of paint that hadn't been wiped up and hardened. Rich's crew sanded down, removed the previous problems, and made the house look great. I went through the house twice, pointed out multiple areas that needed touch up, and wasn't haggled with. During the walk through, I enjoyed that Rich was professional and didn't argue or try to argue about work that was outside the scope of the contract. He explained that an area in the drywall above the doorframe would need to be replaced due to a bad crack in the sheetrock. The lines on the trim are straight, the walls that are dark have clean lines along the crown molding and baseboard the job looks great, the wall that needed to be floated looks awesome and I couldn't be happier. Because I'm refinishing the floors after painting, Rich said he would come back in and touch up the baseboards and any other issues that I would find later down the road. Painting A House Westminster Colorado Your advice to find a contractor that is licensed in order to make sure they’ll perform according to the contract would be important. You’d probably be able to get information on their licensing and other aspects of the business by checking out their website. Their website could also provide you with information about their painting services so that you can make sure they’re a good choice for what you need to be done. One of the fastest, most effective ways to personalize your living space is with color. Bright, muted, cheerful, elegant—whatever your mood, personality, or preference might be, there’s a paint color to match! Our local Five Star Painting teams specialize in making houses feel like homes through interior and exterior home painting services. If you're looking to transform your home, it's time to contact Five Star Painting. Call (888) 261-3633 for a free estimate, or schedule an appointment online. Let us help you paint your world! House Painting Westminster Colorado A good contractor doesn’t just do quality work, of course. Workers should be courteous, pleasant, and capable of clear communication. Ideally, the people altering your home’s look will be enthusiastic about the task rather than jaded and burnt out. Find out from your references what kind of attitude the company’s workers displayed, and whether they behaved professionally. Also ask whether the crew stayed on schedule, and whether they arrived early each day, did their work, and got out of there. We had an absolutely amazing experience getting the interior of our house painted by Color World. Tom was quick to give us his time for a quote and go over all questions we had. Shell was informative …and very accurate on helping us choose our colors. They couldn’t have sent a better crew of painters led by Shaun Childers. They have completely changed our lives and made our home something we are proud to show off and come home to. Highly Recommend! Flawless from start to finish! 😁 more » Don't hesitate to ask all the questions you need to feel comfortable hiring a professional. You can also ask 3-4 professionals to make sure you have the right quote in mind. You must make sure they have a warranty or some kind of paperwork stipulating the quality of their jobs. Insurance is also a #1 priority to consider, as damage can happen in the process of painting. Painting Companies Near Me Westminster Colorado A fresh coat of paint makes everything it touches seem brand new. But such new beginnings cost real money. Professional painters charge around $4,000 for labor and materials to paint the exterior of a 2,500-square-foot, two-story home and roughly $5,500 for the interior. Painters’ rates may range from $20 to $60 an hour, but around $40 is typical in urban areas. For interior paint I prefer the semi-gloss, provides a very subtle sheen and is super easy to clean -no flaking, chipping, etc. I've painted a lot, and found that Sherwin Williams Ovation paint has been the easiest to use, and provides the best coverage. I even painted my ceilings with it and WOW! I was done it no time at all, with perfect coverage. Day-to-day tasks can consume too much time when there is little or no automation. Countless cloud-based productivity tools are available to streamline and automate your tasks. These tools can usually be put into place with little disruption to your current practices. Ultimately, integrating new automation tools will increase productivity and help you make the most […] House Painters Cost Westminster Colorado First off, the picture on the top THAT IS A HOME OWNERS PAINT JOB. If you here a school kid or your neighbor, this is what you get. I was a painting contractor for the better part of 40 years and never saw a PAINTER (even the worst painter) leave a mess like that. Maybe the electrician or the carpenter but, that is not something a painter could even do if they tried. Enforcement of this Act by the Painter-Stainers Company was sought up until the early 19th century, with master painters gathering irregularly to decide the fees that a journeyman could charge, and also instigating an early version of a job centre in 1769, advertising in the London newspapers a "house of call" system to advertise for journeymen and also for journeymen to advertise for work. The guild's power in setting the fee a journeyman could charge was eventually overturned by law in 1827, and the period after this saw the guild's power diminish, along with that of the other guilds; the guilds were superseded by trade unions, with the Operative United Painters' Union forming sometime around 1831. Research the licensing requirements for your area. These laws governing professional contractor work will be different depending on where you live. It’s important to be aware of these laws and what they mean from the outset. Contact the licensing board for your state or district to find out more about what you’ll need to do to get your business off the ground. We hired Harvey's to paint the exterior of our house. We had to wait a bit to have the work done, but it was worth it! They did a fantastic job! They showed up when they said they would and finished as planned. When they were finished, they cleaned up everything. We didn't have to pick up anything! I had other bids for the same job and Harvey's price was more than fair and the quality was top-notch! After it was completed, they called to make sure everything was to our satisfaction and told me to call them if we found any problems or areas needing touch ups. I highly recommend Harvey's House Painting! When selecting a color scheme for the home’s exterior homeowners can choose color options that will correct flaws that they may feel exist with their home and property. Some examples include utilizing two shades of a single color to make a home appear appropriately sized when the home may be too large or too tall. To accomplish this effect individuals will want to place the darker tone on the upper level of the home’s exterior. Smaller windows can appear more proportionately sized by trimming them in a lighter tone of paint. Darker colors make a space or feature appear smaller. The same effect can be obtained for homes positioned further away from a curb. By using lighter tones the home will not feel camouflaged. House Painting Westminster Colorado

Ringworm, unknown to many is not a worm or a parasite; it is instead a contagious fungal skin infection. Read on to know more about what does ringworm look like and what are its symptoms and available treatments are. What Is Ringworm? Ringworm is a microscopic fungus that infects only the outer layer of the skin. Ringworm does not go deep into the body as it cannot live on mucous membranes in the vagina or the mouth. Ringworm thrives on moist and hot parts of the skin and more so into those areas that remain hidden from direct light. To know what does ringworm look like you can log on to the various sites that show pictures of patients of people affected with this skin infection. Here is a brief insight into what does ringworm looks like: ■ Ringworm occurs as round or oval red scaly patches on the skin. The color of the patches can vary from being pink to deep red. ■ The patches have a scaly border and are less red and scaly in the middle. They at times also have a healed look in the middle. ■ The edge of the ring is lifted due to the fungus. This part is the reddest and most scaly part of the patch. ■ This part also contains the pus and the fluid. It besides being moist can also be dry, crusted and scaly. ■ The lesion starts to heal from the center to outwards. At times the person would also experience another ring arise inside the previous one. ■ The fungus comes up as a coin-sized ring that is about one and a half to one inch in diameter. ■ People who have been hit hard by the skin infection often complain of extreme itchiness and irritation. ■ Once a person gets attacked by the fungus he would soon notice several patches of ringworm on his skin all in one go. Cure For Ringworm One who is inflicted with the infection must ensure that he does not scratch the lesions because if he does so then the infection would spread at an even faster pace. The condition can easily be treated with over-the-counter anti-fungal creams. Another common treatment is using tea tree oil which is a natural anti-fungal antiseptic on the patches. Ringworm on the scalp and the face would require anti-fungal shampoos and even oral medication. You can always understand the symptoms better by seeing some pictures of patients who are afflicted by this condition. This would help you know exactly what does ringworm look like.

- Temperament: friendly, extroverted, active - Height at the shoulder: 22-24 inches for the males and 21.5-23.5 inches for females - Weight: 65-80 lbs. for males, and 55-70 lbs. for females - Life expectancy: 10 – 12 years - Breed group: Sporting About the Labrador Retriever breed The friendly and sweet Labrador Retriever is the number 1 most popular dog breed in the USA, and among the most popular breeds in the world. This is due to a number of physical features and traits of this wonderful sporting dog breed. Labs are very outgoing and friendly dogs which were bred to be both working dogs but also loyal and loving companions. The Labrador Retriever breed originated on Newfoundland Island and was first called the St. John’s dog after the capital of the island country. The medium to large sized dogs were used as helpers for English fishermen settlers. They are excellent swimmers and helped their humans to haul nets, retrieve fish and fetch ropes in the chilly waters of the North Atlantic ocean. Today, the Labrador retrievers are preferred as family pets and companion dogs, even though they are still hard workers which are often used for various jobs like search and rescue, guide and assistance dogs, hunting retrievers, therapy dogs, and many other canine professions and jobs. Their courage, strength and strong nose make them excellent retrievers. Their natural intelligence is perfect for assisting handicapped people and guiding visually impaired people. The sweet nature of this popular dog breed makes them absolutely perfect for therapy dogs. They are also virtually unbeatable at obedience and agility contests. The only thing a Labrador Retriever can’t be counted on to do is to be a watchdog. In fact, Labs are more likely to greet an intruder and show them around rather than alert you and protect you and your home. The number one favorite American dog breed is known for its intelligence and warm loving connection to its humans, as well as its overall friendly attitude. It is one of the most recognizable dog breeds in the world, and one of the most common ones depicted in photos, paintings and movies, and TV shows. Built as a sporting breed and a fisherman’s helper, the Labs are strong and muscular canines with a lot of energy. Their short coats are easy to maintain and groom. Most importantly, Labrador retrievers are people-oriented, strongly devoted dogs which live to please and serve their families and owners. One of the sins of the dogs from this breed is that they love to eat. This can quickly lead to weight problems even obesity if the eating and the diet of the dog are left unmanaged. Keep in mind that the appetite of the dogs from this breed can extend beyond dog food, and you may find that your Lab is going after your own food, rummaging through the trash and even trying to eat inedible things such as toys and other objects. Since these beautiful dogs were originally bred to be hard workers and to handle physically demanding jobs in harsh conditions, it is only natural that they have quite high energy levels. This means that you must be prepared to provide your Lab with about 30 to 60 minutes of moderate to vigorous exercise every day. If left without sufficient physical stimulation, these dogs can become pretty loud and destructive. Since Labs are so popular and have such a good rep, many newbies think that they do not require any or too much training or socializing. But the truth is, that these dogs, like all others, do need to be taught proper manners. It is a good idea to start with the obedience training and socializing as early on as possible when you adopt a Labrador Retriever (or any other kind of dog). They are known to be escape artists especially if they smell something delicious, or see something interesting, so make sure your Lab is microchipped and has identification tags on it at all times. Even though they are relatively large and energetic dogs, Labrador Retrievers will slow down a bit as they grow, which is why you will need to provide them with an age-appropriate diet at all times. Unfortunately, as with other popular dog breeds where there is a strong demand, there are breeders who are more interested in selling more puppies rather than producing healthy ones with good temperaments. This is why you should never buy a puppy from an irresponsible breeder, let alone from a puppy mill or a pet store. Always check your local shelters before buying a dog, as there could be the perfect pet for you waiting to be saved by you! Keep in mind that there are differences in the puppies produced by different breeders. Some breeders focus on producing excellent competitors and working dogs, while others focus more on a good balance between good looks and capabilities. The former type, bred for shows and competitions tends to be more solidly built and heavy than the latter ones. The dense short coats of the Labrador Retrievers can be yellow, black or chocolate. They have highly recognizable Otter tails which are constantly wagging and wide heads with glimmering kind and friendly eyes. In general, you can expect your male Lab to reach a height at the shoulder of 22-24 inches and a weight of about 65-80 lbs. and the female Lab to be about 21 – 23.5 inches at the shoulder, and up to 70 lbs. in weight. These dogs have held the position of the most popular dog breed in the US for decades, and this is due to their great looks but also to the fact that they will easily become friends with all people and dogs, and they will remain loyal and loving companions to their owners forever. They are also great at all kinds of canine jobs and are perfect pets for any owner or family. They are outgoing, sweet-natured and friendly canines, eager to please their owners. Thanks to this urge to please and their intelligence, they are quick learners and are relatively easy to train, making them suitable for novice dog owners. Still, like sporting and working dogs, Labs need to be kept mentally and physically active on a daily basis if you want your dog to be happy, healthy and stay away from chewing, barking and other undesirable behavior. Some Labrador Retrievers are more laid back and others tend to be rowdier, so if possible always ask to meet the puppy’s parents and siblings, and to choose the puppy with a temperament which suits your lifestyle and preference. As mentioned earlier, Labrador Retrievers love eating as much as they love their human families. They will eat just about anything edible or not at any time. This is why you need to measure and portion the food for your dog carefully and monitor it in order to protect it from chocking or swallowing a toy or another object. Being medium to large sized, active dogs, Labs need to eat about 2.5 to 3 cups of high-quality commercial or homemade dog food. The food must be divided into two or smaller meals, in order to prevent the life-threating and fast-killing disorder of twisting of the stomach also known as bloat. Of course, like with every other dog, the exact size and type of the meals recommended depends on the dog’s age, activity level, overall health, individual metabolism, and weight. Choose high-quality dog food which is appropriate for the age of your dog. It is only natural that elderly dogs that are less active require fewer calories than youngsters who spend hours running, playing or working. Young Lab puppies tend to grow pretty rapidly during their first four to eight months which is why you should feed them with lower calorie and yet high-quality food to prevent damage to the bones and joints due to them growing up too fast. Labrador Retrievers are prone to gaining excess weight and becoming obese due to their insatiable appetite. This is why controlling the diet of your dog is essential, because excess weight gain can cause numerous health problems and shortens the lifespan of your dog. Even though treats are excellent rewards during training, make sure you are careful with how much you give to your dog, and choose lower calorie treats to ensure that it stays in shape while learning doggie manners and polishing its social skills. Labrador retrievers have short coats which can be yellow, chocolate or brown in color. Their coats have two layers – a soft and weather resistant undercoat and a thick, straight and short topcoat. Thanks to the two layers of their coats, Labs will be protected from rain, snow and cold, which is part of their heritage as retrievers and fisherman dogs. When the breed was first developed, black was the most popular coat in Labrador retrievers, but over time, yellow and chocolate Labs has gained more popularity. Some breeders are currently offering what they refer to as fox red or polar white Labs, but these are just variations of the yellow color of their coats. Even though Labrador retrievers do shed quite a bit, they are one of the easiest breeds to groom. Brush your dog’s coat several times a week or on a daily season when the shedding is more profuse. You can even teach your Lab to stay put while you vacuum the loose hairs off with a powerful vacuum cleaner. This will make cleaning your home from the hairs much easier. Labs require to be bathed every two months with good quality dog shampoo. In case your Labrador retriever loves rolling in the mud or in something foul, then you will need to bathe it even more often. You should also brush the dog’s teeth several times a week to prevent the build-up of tartar, bad breath and bacteria. Monitor your dog’s nails and if it is not wearing them down naturally and you start hearing the clicking of its nails on the floor – it is time for trimming. The nails need to be trimmed once a month to keep them from breaking or from other painful injuries and deformations of the feet and legs. Ask your groomer or vet for advice on nail trimming if you are not experienced. Keep in mind that the dog nails have blood vessels, and cutting too deep can cause painful bleeding. You should also take the time to check the eyes and ears of your Labrador retriever for redness, unusual discharge or for a foul smell in the ear. Clean the inner part of the year gently using soft cotton and dog ear cleaner, and never stick anything into the ear canal of the dog. In order to get your Lab accustomed to this regular grooming regimen, it is advisable to start teaching it to tolerate the experience and sit still during the nail trimming, tooth brushing, ear cleaning or coat brushing, if you want to make life easier on yourself and more pleasant for your dog. Remember to regularly inspect the skin, nose, eyes, ears and all other parts of your dog for any new bumps, sores, rashes, redness or other signs of inflammation, so you can take immediate actions if anything is wrong with your four-legged friend. Labrador Retrievers are highly energetic enthusiastic dogs which require a lot of exercise on a daily basis. Labs that do not get enough mental and physical stimulation can easily become bored and start spending their excess energy on chewing, barking or other destructive behavior. Because of the history of this breed as fisherman helpers and retrievers, the favorite pastimes of Labrador Retrievers are swimming and retrieving. So, give your Lab a chance to swim and enjoy time in the water whenever it is possible. Another great way to keep your Lab stimulated and happy is to take it to hunting trips, field trials or to sign them up to dog sports like obedience, agility, dock diving or tracking training and competitions. You can also train your dog to act as a therapy dog or to perform any of the other canine jobs which Labs are very good at. Although they love the outdoors, Labrador Retrievers are human-centered and love spending time with their owners or families. So, make sure that you include your Lab in all or most of the family activities, rather than leaving it alone at home, or outdoors in a kennel. Not only will your pup get bored, but it can become suffering from separation anxiety which can have pretty negative results. Some Labrador Retrievers are more active than others, but in general, a good rule of the thumb is to provide your lab with at least 30 minutes of walking, playing catch, running, cycling or another preferred activity. But keep in mind that these gods are like workaholics, and they can exhaust themselves with too much physical activity as well. When they are still young you should be careful not to over-exercise Lab puppies, because this can cause damage to the bones, joints, and structure of the dog during its rapid growth stage. Also, don’t allow the puppy to jump or run on pavements, concrete or other surfaces for the same reason. Instead, let your puppy play on the soft grass or on the carpet at home. You can also sign it up for a puppy agility class where the jumps are tiny, and the training surface is soft as well. Even though Labs seem so sweet, gentle and friendly, they are still relatively large and quite strong and energetic dogs, which makes early training and socialization vital. You should start carefully introducing your Lab puppy to other people, friendly dogs and to different situations as early as it has received its vaccinations and it is safe to go out. Start meeting your dog with the world from an age of about 7 weeks up to 4 months, and at the same time start gradually but consistently to train your dog to be obedient. If you are persistent and patient enough to do those two things properly you are more likely to end up with a friendly and well-rounded and well-behaved dog when it reaches adulthood. Puppy kindergarten and training classes are great for socializing and exercising as well as training your young Labrador Retriever. They can be especially helpful to point out any unwanted habits or behaviors from an early age and help you curb them successfully in time. Overall, when they are trained to behave properly and to socialize normally with other people, dogs and in different settings, Labrador Retrievers are friendly, smart and devote companion dogs which are very enthusiastic about pleasing their humans, especially if they are included in the family activities outdoors and inside. Keep in mind that Labs are sporting dogs which have it in their genes to work hard and to push their limits, so you should be careful not to exhaust them during the training sessions. But don’t be misled by the common belief that all Labrador Retrievers are friendly and obedient by nature and let them grow up without the proper obedience training and socializing if you don’t want to end up with a large-sized boisterous dog. Use positive reinforcement, rather than punitive measures to teach your Lab how to behave properly if you want the best results. Since these dogs are retrievers by nature, they will feel at their best when they play fetch or carry their favorite toys or anything around in their mouths. They also love chewing, so get your pup some safe chew toys and bones to gnaw on. You may want to teach your Labrador Retriever to stay calmly in its crate or kennel when you are out, so that it stays out of trouble, but do not keep it inside for longer than necessary, in order to prevent destructive behavior. With proper training, the dogs from this sporting breed can excel in most dog sports and competitions. Even though Labs will happily spend a lot of time playing with and entertain your kids, it is essential to teach both the dog and the children how to safely interact with each other from day one. Teach the children to be gentle and careful when approaching the dog, and always supervise them when they are playing together because Labrador Retrievers are very strong and can grow up to be quite large animals which can accidentally push over or hurt young kids. If socialized and exposed to other dogs, cats or smaller pets at home from early on, the Labrador Retriever can live happily and peacefully with other animals under the same roof pretty well. Labrador Retrievers are healthy dogs in general, but like all purebred dogs are more prone to certain health conditions and problems, many of them are genetic, but others are due to their size and breed type. Here are some common health problems which you should look out for when buying or adopting a Lab, as well as when going on regular veterinary checkups. This genetic condition causes the thigh bone to not fit properly into the hip joint. It can affect one or both rear legs and can be diagnosed via X-ray. Hip dysplasia can cause pain and lameness, and as the dog ages, it can develop arthritis which can make the condition worse. Dogs with this condition should not be bred, so always ask for health clearance for displays for both parents of your dog, if possible. Responsible breeders test their dogs and should be able to provide you with proof that the dog doesn’t carry this gene mutation. Similar to hip dysplasia, elbow dysplasia is a hereditary condition which affects the way in which the bones above the elbow grow and fit together at the joint. It can cause pain and lameness in on or both of the front legs. The condition can be treated surgically, but it can also be managed with pain medications. Once again, ask your breeder to provide you with written proof that the dog’s parents have been tested for this genetic condition because dogs with elbow dysplasia should not be bred. This is yet another orthopedic health problem common among Labs. It causes an improper growth of cartilage in the joint – usually the elbows or shoulders. This causes painful stiffness and an inability to bend the elbow or leg. The condition can be diagnosed from an age of about 4-9 months. Feeding a young and rapidly growing puppy with high protein foods or growth formula can cause this painful condition! This condition affects both canines and humans and includes the development of cloudy spots in one or both eye lenses. These tend to grow over time if left untreated and can cause impaired or even complete loss of vision. Cataracts can be removed surgically. Even though in some cases Cataracts do not impair the vision of the dog at all, since this is a hereditary condition, always ask the breeder for certificates and proof that the parents of your dog have been tested for this condition, issued by a board-certified veterinary ophthalmologist. Progressive Retinal Atrophy This is a group of eye-related diseases which can cause the gradual decline of the retina of the eye. At first, a dog affected by PRA may become night blind, but as the disease develops, the Lab can lose eyesight completely. This is not fatal though, because dogs are known to adapt to vision impairments and loss of vision pretty well, as long as you keep them in familiar settings, without moving furniture around. Epilepsy which can affect Labrador Retrievers can cause mild to severe epileptic seizures. These can be exhibited in different ways including frantic running, hiding or staggering. These seizures are quite frightening to watch by the owners, but the fact is that with idiopathic epilepsy the long term prognosis for the affected dogs is usually pretty good. Epilepsy is not curable, but it can be managed. Please keep in mind that if your dog has a seizure, this can be caused by other reasons apart from epilepsy, including poisoning, an infectious disease, a serious injury to the head, a brain tumor or to different metabolic disorders. So, if your pet has an unexpected seizure and is not diagnosed with epilepsy, you should take it to the vet immediately to get it checked up. Tricuspid Valve Dysplasia TVD is another hereditary disease which affects Labs. It is a heart defect which affects one of the heart valves and can be mild or severe. Puppies are born with this condition and it can be detected with an ultrasound examination. Some dogs can live a long healthy life with no symptoms at all, but others can die due to this genetic heart malformation. This disease is also considered to be hereditary. It manifests itself as early on as 6 weeks when the puppy seems tired and looks stiff as it walks or runs. A young dog with Myopathy may even collapse after a walk or exercise. Over time, the muscles can continue to atrophy causing problems for the dog when walking or standing. Unfortunately, Myopathy is not curable, but it can be managed with rest and by keeping the pup comfortable and warm. Dogs with this condition should not be bred as it is believed to be genetic. This is a life-threatening condition which unfortunately cannot be prevented by responsible breeding. Bloat affects most large chested dogs and happens when gas or air gets trapped in the dog’s stomach, causing it to twist around and trap it inside. The condition can cause a fall of the blood pressure very quickly, distend the dog’s abdomen, cause lethargy, retching without vomiting, a rapid heart rate, excessive salivating or depression. unfortunately by cutting off the blood supply can lead to death pretty quickly if emergency measures are not taken immediately. If you notice any of these symptoms rush your Lab over to the vet immediately. Bloat can successfully be treated surgically if caught in time. The condition can be partially prevented by not allowing the dog to swallow very large volumes of food quickly, as well as by keeping it from running and vigorous exercise, as well as from drinking a lot of water right after a meal. Acute Moist Dermatitis This skin condition is caused by a bacterial infection. Also known as hot spots it causes the skin of the dog to become red and inflamed. It can be treated by clipping the hair, antibiotic treatment as well as with baths with medicated shampoo. This is a benign and yet painful condition which often affects retrievers including Labs. It causes the Otter tail of the Labrador retriever to go limp. This can make the dog bite it. possibly caused by a problem in the muscles located between the spine and the tail, Cold tail usually goes away by itself in a few days. Labradors love water and will jump in all puddles, rivers, pools, lakes and other water sources they see. This combined with the fact that they have dropped ears makes them prone to ear infections. You need to inspect and gently clean your dog’s ears once a week. Watch for redness, foul smell or discharge, but do not attempt to clean the canal of the ear by sticking cotton swabs in it. If you notice an infection, go to the vet for professional cleaning and treatment. Overall, it is absolutely mandatory to ask the breeder to provide you with documents and health clearances issued by the Orthopedic Foundation for Animals for hip and for elbow dysplasia, as well as for other common orthopedic conditions. Also, ask for clearance issued by the Canine Eye Registry Foundation, and also for thrombopathia by the Auburn University. If you are adopting a dog from a shelter, you can ask the rescue workers for the results from DNA testing, or perform the test yourself to find out whether your dog has inherited any of the mutated genes causing one or more of these diseases and health problems. Labrador Retrievers come from the island of Newfoundland located off of the northeastern coast of Canada. The dogs from this breed were first called St. John’s dogs, after the capital of Newfoundland. Ever since the early 1700s these strong dogs were used as retriever dogs on fishing boats. They spend their days helping the English fishermen settlers on the island pull in their nets, retrieving fish which had escaped the nets as well as retrieving any lost towing lines or hooks in the chilly waters of the ocean. After work, they were companion dogs which spent time with the fishermen’s families. Although there is no clear evidence of the exact heritage of the most popular dog breed in the USA, it is believed that these dogs were interbred with smaller local water dogs and the Newfoundland dog. Foreigners visiting the island country started noticing how useful these dogs were as well as their good temperaments. Hunters from England began importing the St. John dogs for use in hunting. In the 1830s the second Earl of Malmesbury was the first to import a dog of this breed to England. His successor, the third Earl was the first to refer to these dogs as Labradors. It is an astonishing fact that what is considered the most popular dog breed today nearly became instinct in the 1880s. The reason was a new regulation in Newfoundland which restricted people from owning more than one dog and asked for larger taxes from the owners of female dogs. This led to the female dogs to be culled from litters. Thanks to the Malmesbury family and other fanciers of this breed, it was saved. The British Kennel Club recognized the Labrador Retriever as an official breed in 1903, and the American Kennel Club followed up and recognized it as a distinct breed in 1917. British Labs began being imported in the USA during the 1920s and 1930s. After World War II, the popularity of this breed began growing even more rapidly. In 1931, the Labrador Retriever Club was founded in the USA, and the first field trial for dogs of this breed in America was held in Chester, NY. In 1991, the Labrador retriever became the most popular registered dog with the American Kennel Club and has held this distinguished top position ever since over 25 years later. The breed is at the top of the popularity lists of England and Canada as well. Today, apart from being the most sought companion dogs, Labs are often used as therapy dogs, as a guide or assistance dogs, for rescue and search operations, drug and explosive detection, as well as retrievers or flushing dogs for the hunting of waterfowl and upland game birds. They are among the best performers at all kinds of dog sports and competition including show, agility, field, and obedience. Plus, they are among the top breeds to be used for roles in big Hollywood productions and TV shows.

Amazing Creamy Brussels Sprouts When I mention Brussels sprouts most everyone I know contorts their faces in such a way that demonstrates disgust. That is, until they try this recipe. Even people that have hated Brussels sprouts their entire lives admit that they’re one of their beloved vegetables now. My kids eat them like candy! This is the type of dish that’s perfect to take to a holiday get-together (hint: Easter’s coming up). You can prepare beforehand, put it in a covered dish, and reheat it in the oven when you get to your mother-in-law’s house. Growing Brussels sprouts requires cool weather. They can be planted in early spring, or mid-to-late summer for a crop that matures in the fall. The small heads mature best in cool and even in light frosty weather. Like most vegetables, Brussels sprouts need a minimum of 6 hours of sunlight daily; more is better. They like fertile, well-drained, moist soils with plenty of organic matter. The soil pH should be on the high side of the range for vegetables, about 6.8, for optimum growth and to discourage clubroot disease. To be sure about pH, get the soil tested. If you like this recipe, you can find it and tons of other great ones in my Harvest Cookbook. Check out more crazy good recipes on Meal Plan Monday. Creamed Brussels Sprouts - 1 quart Brussels sprouts - 2 tablespoons butter melted - ¾ cup boiling whipping cream - Salt and pepper - Preheat oven to 350 degrees. - Trim stem and outer layer of the Brussels sprouts. - In a stock pot, blanch sprouts for 3 minutes in boiling water. Drain and place sprouts in a casserole arranged in a single layer. - Pour butter over sprouts and sprinkle with salt and pepper. Place in oven for 10 minutes. - Pour cream over sprouts and bake for 10 more minutes or until sprouts are tinder. Correct seasoning and serve as soon as possible.

These cupcakes are the vanilla to my chocolate. Are you a chocolate lover? Or does vanilla float your boat? I’m guessing vanilla since you’re reading this… I’m usually a chocolate gal myself, but I feel like certain occasions call for vanilla. Like… Easter or Mother’s Day or the Fourth of July. I have no idea why, but I feel like those are vanilla cake occasions. Halloween, Thanksgiving and Christmas are more chocolate-y occasions in my mind. And Birthdays are a toss up (I prefer chocolate, hubby prefers vanilla). Does anyone else get what I’m saying at all or am I alone on Ashley Island over here? Just pretend like you know what I’m talking about and we can eat cupcakes together on my island. And by “my island” I mean my kitchen island… These paleo-friendly vanilla cupcakes are just as tasty as my chocolate cupcakes. They’re light, airy, moist and decadent. The cake itself is sweet and buttery – so good, you won’t know they’re made with paleo-friendly ingredients. You can eat them plain, or frost them with whipped coconut cream or a simple buttercream (buttercream is not paleo though). If you go the whipped coconut cream route, then definitely top the cupcakes with berries (you can top the buttercream with berries too – but the frosting itself is so sweet that you won’t really notice the sweetness from the fruit.) One thing that’s pretty key to making these cupcakes: use parchment cupcake liners! Or silicone liners. These cupcakes – and most cupcakes using paleo-friendly flours – will stick to regular paper cupcake liners. Make these paleo vanilla cupcakes for a special occasion, a special person or any day that you want to make a little extra special.Print Paleo Vanilla Cupcakes - ½ cup cup almond flour - ½ cup coconut flour - ¼ cup tapioca flour or arrowroot flour - ½ teaspoon baking soda - ¼ teaspoon salt - ½ cup maple syrup - ½ cup ghee or 1 stick butter, melted - 1 tablespoon vanilla extract - 4 eggs, room temperature - Use whipped coconut cream to keep this recipe paleo, or make this simple buttercream frosting: - 3 cups powdered sugar - ⅓ cup ghee - 2 teaspoons vanilla extract - 1-2 tablespoons dairy-free milk of choice - 1-2 teaspoons beet juice, adjust to taste (optional) - Preheat oven to 350°F. - In a small bowl combine the dry ingredients (almond flour, coconut flour, tapioca flour, baking soda, salt). - Add the maple syrup, melted butter/ghee, and vanilla extract to the bowl and mix well. - Then, add the eggs and mix well. - Spoon the batter into a cupcake pan (parchment cupcake liners work well). *See notes if using a cake pan. - Bake at 350° for 15-20 minutes or until toothpick inserted into center comes out clean. Allow the cupcakes to cool. Use whipped coconut cream to keep this recipe paleo, or make this simple buttercream frosting: - Combine the sugar, ghee and vanilla extract into the bowl of a stand mixer and mix on low speed. Add the dairy-free milk and beet juice to the bowl slowly and continue to mix on low speed. If the frosting isn’t spreadable, add more milk. If the frosting is too thin, add a few spoonfuls of powdered sugar. Keep remaining frosting in the fridge for up to a week. - If you are using a cake pan instead of a cupcake pan then increase the bake time to 30 minutes.

Sweet tooth knockin’ on your door? Don’t be too quick to turn it away! Just because you’re following a clean eating lifestyle doesn’t mean you can’t indulge in rich, tasty treats, especially when they’re made of nothing but 100% clean and wholesome ingredients! What better way to satisfy sugar cravings than with the Best Ever Fudge Brownies recipe? Unlike traditional brownie recipes, version contains real food ingrediets. But that’s not the only reason they’re the best ever. These brownies are chocolatey, moist, and mouthwatering. They get their unbelievable flavor from whole ingredients like coconut sugar, cocoa powder, and whole wheat flour. While carb-laden, sugary treats only leave you hungry for more, just one of these fudgy squares does the trick. Yields: 12 servings | Calories: 265 | Total Fat: 13g | Saturated Fat: 8g | Trans Fat: 0g | Cholesterol: 54mg | Sodium: 27mg | Carbohydrates: 35g | Fiber: 2g | Sugar: 28g | Protein: 3g | SmartPoints (Freestyle): 13 - 1/2 cup pure butter, optional coconut oil - 1 cup coconut sugar - 1/2 cup cocoa powder - 1 1/2 teaspoons pure vanilla extract - 2 large eggs, lightly whipped - 1/2 cup white whole wheat flour - 1/4 teaspoon kosher or sea salt - 1 cup chocolate chips, our favorite is Enjoy Life Mini Chips - 1/2 cup walnut pieces (optional) - Preheat oven to 350 degrees. - Lightly oil sides and bottom of an 8x8 inch square baking pan (glass pan if available). - In a medium saucepan, melt butter over low heat. Add coconut sugar and stir until it's dissolved. Remove from heat and stir in cocoa, just until combined. Add vanilla and eggs, one at a time, and stir to combine. - Add flour, chocolate chips, and walnuts and stir to combine, being careful not to over mix. Once the flour is no longer visible, it's ready to pour in the prepared pan. Spread evenly in pan. If desired, sprinkle a few more walnut pieces on top before baking. Bake for 25 minutes. Remove and cool at least one hour before serving. - For "no sweeteners added" chips try Viva Naturals 100% Raw Cacao Nibs. How did the brownies turn out? Let us know what you thought about this article and anything else you’d like to see on SkinnyMs. We’d love to hear from you!

This year’s temperate winter is sure to bring a wild summer for disease-causing parasites like the common deer tick and the burgeoning Southern Lone Star tick, which have become quite a danger throughout the East End. A three-year experiment in tick control in Mashomack Preserve on Shelter Island has shown encouraging results to combat these bothersome pests. Researchers from Cornell University’s natural resources department studied and installed dozens of “four-poster” feeding stations that lure deer to a bin baited with corn, a favorite for deer, and rig the posting with rollers soaked with a tick–killing pesticide called permethrin—commonly found in shampoo for head lice. The system works when a deer rubs against the rollers, the deer’s skin comes in contact with the permethrin and the ticks die by the thousands. The study hypothesized that one station can treat all the deer in about 100 acres. New York had prohibited the use of “four-poster” devices in belief it would increase deer congregation, which perpetuates the risk of spreading chronic wasting disease-—a contagious neurological disease affecting deer, elk and moose. The study made it a priority to keep direct contact between wildlife to a minimum at the feeding station. In 2005, the Department of Environmental Conservation approved the experiment for these confined areas, where Lyme infections were severe and chronic wasting disease unknown. After three years of research, the “four-poster” baited deer stations were placed throughout Shelter Island in April 2008. The approval of this experiment marked a departure from the conservation department’s usual overcautious modus operandi, though the procedure received much resistance from hunters who were wary of the idea of permethrin in their venison. However, Shelter Island residents were persistent in their claim about the out-of- control tick situation, and the project was finally approved. Deer abundance and density, reproductive success, mortality rates, and deer trends were all carefully monitored within the treatment and control areas in the pre-study. Experts reassured skeptic hunters that the pesticide, permethrin, would remain only on the deer’s hair and skin, not in the muscle. Thirty-nine deer were sampled for permethrin detections within their neck muscles between 2008 and 2010, six deer sampled positive. However, all deer tested negative for the pesticide in their hindquarter muscles and livers. The outcome was excellent: Tick populations were reduced by more than 90%, according to Cornell’s study issued last year. Each individual year marked an incremental decrease in tick density. Despite an unfavorable year for ticks in 2010, significant reductions were noted from levels in 2008. Although the report only counts in passing numbers on the Southern Lone Star Tick, it cataloged a decline in that tick population on the small island. However, numbers of the Southern Lone Star tick remain high in Montauk, where they now outnumber the common deer tick. Researchers were cautious about predicting a comparable drop in Lyme disease because so many factors are involved in its spread. But the experiment, which ended last year, seems well worth continuing and expanding to other parts of Long Island. This may be considered by the state’s conservation department. There are over 16,000 cases of Lyme disease that occur each year in the United States. Unfortunately, the South Fork, due to its moist climate and proximity to the ocean, its populated landscape surrounded by ample marshlands or heavily wooded areas, is the supreme breeding ground for such nuisances. The deer tick remains the primary cause of Lyme disease in the United States. The disease begins with a distinctive rash and flulike symptoms, and, in some cases, can progress to a more serious disease with complications affecting other body organs. Incidentally, the study did not document any significant correlation between deer-vehicle collisions and proximity of four-poster stations.

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DIY cake pops + free printables from Kelli Murray We’re so excited that we finally get to share the goodness from this Instagram photo Kelli Murray posted a few weeks ago! Mmmm, Valentine’s Day cake pops. What kid, or adult wouldn’t love to receive a homemade cake pop as a gift? You’ve still got time, so let this year be the year you make a happy baking mess in your kitchen in the name of little ol’ Cupid. Just a heads up though. You’re going to want to give yourself plenty of time to make these. It is not a quick process, but certainly rewarding (and tasty) in the end! 1 tub or 1.5 cups of frosting Food coloring (if coloring the chocolate) Styrofoam block or colander Rounded measuring spoon or ice cream scoop Ribbon or string Use your favorite bow or scratch cake recipe. Be sure to oil/butter and flour the pan for ease in removing the cake. Bake cake in a 9/13 pan and allow to cool. Cut the cake into four equal parts. Trim the cake to remove the outer “crust” – leaving the outer edges on the cake can create lumps in the cake pops! Using one piece of the cake at a time, cut it in half. Rub the two pieces together over a mixing bowl to create crumbs. Repeat this step for all of the cake. Next… Add the frosting! Use a complimentary frosting to the flavor of cake. If you are using scratch frosting, buttercream seems to work best. Prepared frosting will also work. Add just enough frosting to create a moist batter. If you are making pops from the entire 9×13 pan, 2/3 to 3/4 of the frosting can should be enough. Mix the frosting in evenly using either your hands or a fork. Using either a half circle measuring spoon or a small ice cream scoop, roll the cake pops and place on a parchment paper lined cookie sheet or tray. Each pop should be measured the same, rolled by hand to smooth out the texture and placed on the tray. Wash your hands periodically and keep them a bit moist to help smooth out the texture and keep batter from sticking to your fingers! We used heart cookie cutters for the Valentine’s theme! We scooped the batter with a measuring spoon, flattened it out to just over 1/2 inch thick and cut the batter with the heart shape. The thicker you make the heart, the easier it is to dip! Then… Cover the tray in plastic wrap and refrigerate the cake pops for at least 4 hours – if you have time to refrigerate overnight, please do so! If you are making the hearts, overnight is strongly recommended! Next step, dipping the pops! We used chocolate melts to dip the cake pops. There are several brands and varieties – use the best chocolate you can find/afford…the taste is worth it! You can use either a styrofoam block or an inverted colander that has holes the size of the candy sticks you are using to hold the pops. If you are using styrofoam, use one of the sticks to pre-drill holes 3 inches apart – this makes life easier when the pops are dipped! Melt the chocolate in the microwave according to the package instructions – the bowl needs to be deep enough to dip the pop straight down and be submerged in chocolate! If you want to tint the chocolate, follow package instructions – we used white chocolate added a bit of color for a soft pink shell color. Only take a few pops out of the fridge at a time to dip. Start by dipping the candy stick 1 – 1.5 inches into the chocolate. Next, push the stick into one of your chilled cake pops. Dip your cake pop straight down into the chocolate until it is fully covered and the melted chocolate touches the stick. Tilt the pop sideways over the bowl and rotate it slowly as it drips. Gently tap the wrist that is holding the pop with the free hand to allow excess chocolate to drip – resist the urge to tap the stick onto the bowl, the cake pop might fall off! Turn the pop completely upside down for the last of the chocolate to drip off. With a clean finger, wipe the base of the stick if chocolate drips. If you are adding decorations, add them now! We used a variety of large and small candy hearts, colored sprinkles and large sugar crystals. Place decorated pop in styrofoam block and allow chocolate to harden. As an added bonus, because Kelli is simply amazing, she created a printable gift tag template for you to download and print on your own. Cut them out, punch a hole, and tie them with a string onto your cake pops. A great treat for your kids to gift their friends on Valentine’s Day! Download Kelli’s printable tags here and get started!

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The Evil Eye Facts And History What's the significance of the Nazar, or Evil Eye in Turkey and surrounding areas? The evil eye is a look that is believed by many cultures to be able to cause injury or bad luck for the person at whom it is directed for reasons of envy or dislike. The term also refers to the power attributed to certain persons of inflicting injury or bad luck by such an envious or ill-wishing look. The "evil eye" is also known as Hayn al-hasūd (عين الحسود)" and "mal de ojo." The idea expressed by the term causes many cultures to pursue protective measures against it. The concept and its significance vary widely among different cultures, primarily the The history of the evil eye goes back before the Muslim religion's emergence in the Some framed inscriptions hanging in houses and painted on large trucks and other vehicles are used to avert evil eyes from the houses and vehicles, or to bring the protection of God. Of those inscriptions "Masallah" means "what (wonders) God has willed," "Allah Korusun" means "may God protect you from all evil." Forms of Belief In some forms, it is the belief that some people can bestow a curse on victims by the malevolent gaze of their magical eye. The most common form, however, attributes the cause to envy, with the envious person casting the evil eye doing so unintentionally. Also the effects on victims vary. Some cultures report afflictions with bad luck; others believe the evil eye may cause disease, wasting, or even death. In most cultures, the primary victims are thought to be babies and young children, because they are so often praised and commented upon by strangers or by childless women. The late UC Berkeley professor of folklore Alan Dundes has explored the beliefs of many cultures and found a commonality—that the evil caused by the gaze is specifically connected to symptoms of drying, desiccation, withering, and dehydration, that its cure is related to moistness, and that the immunity from the evil eye that fish have in some cultures is related to the fact that they are always wet. His essay "Wet and Dry: The Evil Eye" is a standard text on the subject. In many beliefs, a person—otherwise not malefic in any way—can harm adults, children, livestock or possessions, simply by looking at them with envy. The word "evil" is somewhat misleading in this context, because it suggests an intentional "curse" on the victim. A better understanding of the term "evil eye" can be gained from the old English word for casting the evil eye, namely "overlooking", implying that the gaze has remained focused on the coveted object, person, or animal for too long. The amount of literary and archeological evidence attests to the belief in the evil eye in the eastern Mediterranean for millennia starting with Hesiod, Callimachus, Plato, Diodorus Siculus, Theocritus, Plutarch, Heliodorus, Pliny the Elder, and Aulus Gellius. In Peter Walcot's Envy and the Greeks (1978) he referenced more than one hundred of these authors' works related to the evil eye. Studying these written sources in order to write on the evil eye only gives a fragmented view of the subject whether it presents a folkloric, theological, classical, or anthropological approach to the evil eye. While these different approaches tend to reference similar sources each presents a different yet similar usage of the evil eye, that the fear of the evil eye is based on the belief that certain people have eyes whose glance has the power to injure or even kill and that it can be intentional or unintentional. The classical evil eye Belief in the evil eye during antiquity is based on the evidence in ancient sources like Aristophanes, Athenaeus, Plutarch, and Heliodorus. There are also speculations that claim Socrates possessed the evil eye and that his disciples and admirers were fascinated by Socrates' insistently glaring eyes. His followers were called Blepedaimones, which translates into "demon look," not because they were possessors and transmitters of the evil eye, but because they were suspected of being under the hypnotic and dangerous spell of Socrates. In the Greco-Roman period a scientific explanation of the evil eye was common. Plutarch's scientific explanation stated that the eyes were the chief, if not sole, source of the deadly rays that were supposed to spring up like poisoned darts from the inner recesses of a person possessing the evil eye (Quaest.Conv. 5.7.2-3=Mor.80F-81f). Plutarch treated the phenomenon of the evil eye as something seemingly inexplicable that is a source of wonder and cause of incredulity. The belief in the evil eye during antiquity varied from different regions and periods. The evil eye was not feared with equal intensity in every corner of the Distribution of the belief Belief in the evil eye is strongest in the Middle East, East and West Africa, Central America, South Asia, Central Asia, and Europe, especially the Mediterranean region; it has also spread to other areas, including northern Europe, particularly in the Celtic regions, and the Belief in the evil eye is found in Islamic doctrine, based upon the statement of Prophet Muhammad, "The influence of an evil eye is a fact..." [Sahih Muslim, Book 26, Number 5427]. Authentic practices of warding off the evil eye are also commonly practiced by Muslims: rather than directly expressing appreciation of, for example, a child's beauty, it is customary to say Masha'Allah, that is, "God has willed it," or invoking God's blessings upon the object or person that is being admired. Aside from beliefs based upon authentic Islamic texts, a number of unsubstantiated beliefs about the evil eye are found in folk religion, typically revolving around the use of amulets or talismans as a means of protection. Although the concept of cursing by staring or gazing is largely absent in East Asian and Southeast Asian societies, the Usog curse of the Ashkenazi Jews in Europe and the In the Aegean Region and other areas where light-colored eyes are relatively rare, people with green eyes are thought to bestow the curse, intentionally or unintentionally.This belief may have arisen because people from cultures not used to the evil eye, such as Among those who do not take the evil eye literally, either by reason of the culture in which they were raised or because they simply do not believe in such things, the phrase, "to give someone the evil eye" usually means simply to glare at the person in anger or disgust. Protective talismans and cures John Phillip, "The Evil Eye" (1859), a self-portrait depicting the artist sketching a Spanish gypsy who thinks she is being given the evil eye. Attempts to ward off the curse of the evil eye has resulted in a number of talismans in many cultures. As a class, they are called "apotropaic" (Greek for "prophylactic" or "protective," literally: "turns away") talismans, meaning that they turn away or turn back harm. Disks or balls, consisting of concentric blue and white circles (usually, from inside to outside, dark blue, light blue, white, dark blue) representing an evil eye are common apotropaic talismans in the Middle East, found on the prows of Mediterranean boats and elsewhere; in some forms of the folklore, the staring eyes are supposed to bend the malicious gaze back to the sorcerer. Known as nazar (Turkish: nazar boncuğu or nazarlık), this talisman is most frequently seen in A blue eye can also be found on some forms of the hamsa hand, an apotropaic hand-shaped talisman against the evil eye found in the The Eye of Horus Horus was an ancient Egyptian sky god in the form of a falcon. The right eye represents a peregrine falcon's eye and the markings around it, that includes the "teardrop" marking sometimes found below the eye. The right eye of Horus is said to ward off the evil eye in the ancient Egyptian culture. In modern The evil eye, known as μάτι (mati), "eye," as an apotropaic visual device, is known to have been a fixture in Greece dating back to at least the 6th century BC, when it commonly appeared on drinking vessels. In Greece, the evil eye is cast away through the process of xematiasma (ξεμάτιασμα), whereby the "healer" silently recites a secret prayer passed over from an older relative of the opposite sex, usually a grandparent. Such prayers are revealed only under specific circumstances, for according to superstition those who reveal them indiscriminately lose their ability to cast off the evil eye. There are several regional versions of the prayer in question, a common one being: "Holy Virgin, Our Lady, if so and so is suffering of the evil eye release him/her of it" repeated three times. According to custom, if one is indeed afflicted with the evil eye, both victim and "healer" then start yawning profusely. The "healer" then performs the sign of the cross three times, and spits in the air three times. Another "test" used to check if the evil eye was cast is that of the oil: under normal conditions, olive oil floats in water, as it is less dense than water. The test of the oil is performed by placing one drop of olive oil in a glass of water, typically holy water. If the drop floats, the test concludes there is no evil eye involved. If the drop sinks, then it is asserted that the evil eye is cast indeed. An alternate form of the test is to place two drops of olive oil into a glass of water. If the drops remain separated, the test concludes there is no evil eye, but if they merge, there is. This is usually performed by an old lady, who is known for her healing, or a grandparent. The Greek Fathers accepted the traditional belief in the evil eye but attributed it to the Devil and envy. In Greek theology the evil eye or vaskania (βασκανία) is considered harmful for the one whose envy inflicts it on others as well as for the sufferer. The Greek Church has an ancient prayer against vaskania from the Megan Hieron Synekdemon book of prayers (Μέγαν Ιερόν Συνέκδημον). An Indian charm to ward off evil eye. It is usually hung or fixed in front of shops, houses and other buildingsIn India the evil eye, called drishtidosham (literally "sight curse") or nazar, is removed through Aarti. The actual removal involves different means as per the subject involved. In case of removing human evil eye, a traditional Hindu ritual of holy flame (on a plate) is carried out in which the plate is moved in a circular motion around the person's face so as to absorb the evil effects. Sometimes people will also be asked to spit into a handful of chilies kept in that plate, which are then thrown into fire. If there is a lot of smoke, you were being ridiculous and no one evil-eyed you. If there is no smoke (the burning throat, burning eyes kind of smoke), you were evil-eyed and now it's all clear. For vehicles too, this process is followed with limes or lemons being used instead of chilies. These lemons are crushed by the vehicle and a new lemon is hung with chilies in a bead to ward off any future evil eyes. These can also be seen at shops and private homes, usually hanging at the doorways. Many Indian shop keepers also burn a piece of newspaper and then wielding it in a circular motion before the already locked shutter or gate, before they finally leave for home. The use of kumkum on cheeks of newly-weds or babies is also a method of thwarting the "evil eye." Toddlers and young children are traditionally regarded as perfect and are likely to attract the evil eye. Often mothers apply a spot of kohl on their children's cheeks or on the forehead to make the child imperfect and ward off evil eyes. A black cord is sometimes tied around the hip of young children for the same purpose. Sometimes shells or other amulets are attached to the cord. Iran and neighboring regions Evil eye, Isabat al-’ayn, is a common belief that certain individuals have the power to look at people, animals or objects to cause them harm. Talismans and images with an eye can be used to ward off the evil eye. According to a tradition, Muhammad permitted the use of talismans as protection against the evil eye. It is tradition among many Muslims, that if a compliment is to be made, you are always supposed to say "Masha'Allah" (ما شاء الله) ("What God wills") and also "Barak'Allah" (بارك الله) ("Blessings of God") to ward off the evil eye. The reference of the Evil eye is mentioned in the Sunnah. Also (لا قوة إلا بالله) ("There is no power other than with God"). It is a testimony from someone that he/she believes that either good or bad will only happen if God wants it to. Persian speakers in Some people also believe that the eyes of people in photographs and pictures scare away the angels and attracts Satan. The evil eye is mentioned several times in the classic Pirkei Avot, Ethics of Our Fathers. In Chapter II, five disciples of Rabbi Yochanan Ben Zakai give advice on how to follow the good path in life and avoid the bad. Rabbi Eliezer says an evil eye is worse than a bad friend, a bad neighbor, or an evil heart. Judaism believes that a "good eye" designates an attitude of good will and kindness towards others. Someone who has this attitude in life will rejoice when his fellow man prospers; he will wish everyone well. An "evil eye" denotes the opposite attitude. A man with "an evil eye" will not only feel no joy but experience actual distress when others prosper, and will rejoice when others suffer. A person of this character represents a great danger to our moral purity. Many Jews avoid talking about valuable items they own, good luck that has come to them and, in particular, their children. If any of these are mentioned, the speaker and/or listener will say, "b'li ayin hara", meaning "without an evil eye", or "kein eina hara" (often shortened to "kennahara"), "no evil eye". One traditional cure in rural In some parts of Mal ojo often occurs without the dimension of envy, but insofar as envy is a part of ono, it is a variant of this underlying sense of insecurity and relative vulnerability to powerful, hostile forces in the environment. In her study of medical attitudes in the Santa Clara Valley of California, Margaret Clark arrives at essentially the same conclusion: "Among the Spanish-speaking folk of Sal si Puedes, the patient is regarded as a passive and innocent victim of malevolent forces in his environment. These farces may be witches, evil spirits, the consequences of poverty, or virulent bacteria which invade his body. The scapegoat may be a visiting social worker who unwittingly 'cast the evil eye' ... Mexican folk concepts of disease are based in part on the notion that people can be victimized by the careless or malicious behavior of others". Another aspect of the mal ojo syndrom in Ixtepeji is a disturbance of the hot-cold equilibrium in the victim. According to folk belief, the bad effects of an attack result from the "hot" force of the aggressor entering the child's body and throwing it out of balance. Currier has shown how the Mexican hot-cold system is an unconscious folk model of social relations upon which social anxieties are projected. According to Currier, "the nature of Mexian peasant society is such that each individual must continuously attempt to achieve a balance between two opposing social forces: the tendency toward intimacy and that toward withdrawal. [It is therefore proposed] that the individual's continuous preoccupation with achieving a balance between "heat" and "cold" is a way of reenacting, in symbolic terms, a fundamental activity in social relations." Papua New Guinea and Irian Jaya Amongst the Papua people of The Hamsa, a charm made to ward off the evil eye.In ancient One such charm is the cornicello, which literally translates to "little horn." In modern Italian language, they are called Cornetti, with the same meaning. Sometimes referred to as the cornuto (horned) or the corno (horn), it is a long, gently twisted horn-shaped amulet. Cornicelli are usually carved out of red coral or made from gold or silver. The type of horn they are intended to copy is not a curled-over sheep horn or goat horn but rather like the twisted horn of an African eland or something similar. Some theorists endorse the idea that the ribald suggestions made by sexual symbols would distract the witch from the mental effort needed to successfully bestow the curse. Others hold that since the effect of the eye was to dry up liquids, the drying of the phallus (resulting in male impotence) would be averted by seeking refuge in the moist female genitals. Among the Romans and their cultural descendants in the Mediterranean nations, those who were not fortified with phallic charms had to make use of sexual gestures to avoid the eye. Such gestures include the fig sign; a fist with the index and little finger extended and a fist with the thumb pressed between the index and middle fingers, representing the phallus within the vagina. In addition to the phallic talismans, statues of hands in these gestures, or covered with magical symbols, were carried by the Romans as talismans. In The wielder of the evil eye, the jettatore, is described as having a striking facial appearance, high arching brows with a stark stare that leaps from his black eyes. He often has a reputation for clandestine involvement with dark powers and is the object of gossip about dealings in magic and other forbidden practices. Successful men having tremendous personal magnetism quickly gain notoriety as jettatori. Pope Pius the fourth was dreaded for his evil eye, and a whole cycle of stories about the disasters that happened in his wake were current in Oral tradition in ancient According to Eugene Bahn and Margaret L. Bahn in their book A History of Oral Interpretation, "A very important function of spoken verse in ancient times was protection against the evil eye, and even in the present age there are countless jingles recited to prevent bad luck under certain circumstances". This originated as "devices for appeasing the jealousy of the spirits which hold sway over the destinies of mortals..." The idea of using the "nazar bead" is that it will attract the evil eye (nazar) before it can damage the thing or the person that it is directed to, absorbing the damaging power of voluntary/involuntary "evil look". Therefore the nazar bead is always out in the open, not a secret talisman. In 1946, the American magician Henri Gamache published a text called Terrors of the Evil Eye Exposed! (later reprinted as Protection against Evil), which offers directions to defend oneself against the evil eye. Gamache's work brought evil eye beliefs to the attention of African American voodoo practitioners in the Names in various languages In most languages the name translates literally into English as "bad eye," "evil eye," "evil look," or just "the eye". Some variants on this general pattern from around the world are: In Albanian it is known as "syni keq" (Gheg), or "syri i keq" (Tosk), meaning "bad eye." In Arabicو ʿayn al-ḥasūd (عين الحسود) "the eye of envy." ʿAyn ḥārrah (عين حارّة) is also used, literally translating to "hot eye." In Greek, to matiasma (μάτιασμα) or mati (μάτι) someone refers to the act of casting the evil eye (mati being the Greek word for eye); also: vaskania (βασκανία, the Greek word for jinx) In Hebrew, ayin hara (עין הרע) "evil eye" In Hindi-Urdu and other languages of North India and In Italian, the word malocchio refers to the evil eye. In Macedonian it is known as урокливо око. In Persian it is known as "چشم زخم" (injurious look/eyes causing injury) or "چشم شور" (Salty eye) In Portuguese, it is called "olho gordo" (literally "fat eye"). The expression is quite common in In Russian "дурной глаз" (durnoy glaz) means "bad/evil eye"; сглаз (sglaz) literally means "from eye". In Sanskrit, an ancient Indian language, it is called "drishti dosha" meaning malice caused by Evil eye. In Serbian it's called Urokljivo oko (Cyr. Урокљиво око). First word is adjective of the word urok/урок which means spell or curse, and the second one means eye. In Spanish mal de ojo literally means "evil from the eye" as the name does not refer to the actual eye but to the evil that supposedly comes from it. Casting the evil eye is then echar mal de ojo, i.e. "to cast evil from the eye". In Turkish nazar looking with kem göz meaning looking with evil eye.

By Kim Robson: When faced with limited vegetarian options in restaurants, I can almost always fall back on a veggie burger. The frozen patties are usually from MorningStar Farms, and they’re okay in a pinch. Sometimes even the meat eaters like veggie patties for a change of pace and a touch of health. But the best veggie burgers, by far, are the ones made from scratch. Below are four recipes for delicious and unusual veggie burgers that’ll have your family and guests coming back for seconds. The ”Bleeding” Beet Burger Recently, a veggie burger made with beets made headlines. Produced by Beyond Meat, it looks, feels, cooks and tastes exactly like beef, and packs a whopping 20 grams of plant-based protein (mostly from peas). The fun part is that the interior has the reddish color of a medium rare burger! Look for Beyond Burgers in the meat section of your grocer. Want to try making it at home? Try this recipe for Smoky Black Bean Beet Burgers from The Minimalist Baker. They’re hearty, smoky, savory, flavorful, healthful, tender and moist on the inside, perfectly crisp on the outside, and perfect for satisfying killer burger cravings. The raw beets impart a deep magenta hue that makes them irresistibly beautiful. Smoky BBQ Sweet Potato Chickpea Burgers These burgers from The Vegan 8 avoid all the usual problems with chickpeas (garbanzo beans): they’re not too dry, not too crumbly, and they don’t taste too strongly of hummus. The barbecue sauce lends a sweet and smoky moisture that’s enhanced by the roasted sweet potato. I recommend using store-bought barbecue sauce just to keep things extra simple with only eight ingredients. Click here for the recipe. Portobello & Black Bean Burger There’s nothing more delicious and filling than a plain old roasted Portobello mushroom cap as a replacement for a burger patty. This recipe from The Kitchen Whisperer goes a step beyond, adding protein- and umami-rich black beans and walnuts. When shaping them, she recommends you have a bowl of water to dip your hands into, as the mixture is soft and will stick to dry hands (good advice for all of these recipes). These gorgeous burgers look stunning because you can really see the different ingredients and textures inside. Spicy Cheesy Brown Rice Burgers This recipe from Food & Wine calls for ingredients most of us already have in our kitchens: brown rice, shredded cheese, frozen peas, pumpkin seeds, canned chipotle peppers in adobo sauce. And it’s super simple to make by just pulsing everything in a food processor. They’d be amazing in a pita pocket with lettuce, tomato slices, sour cream and salsa, or you can serve them traditional-style on a bun or roll.

With this simple cheesecake recipe in your repertoire, you’ll definitely leave a sweet impression at any dinner party. Servings: 1 (9 inch) 500g cream cheese 2 tbs corn flour 2 egg yolks 40ml lemon juice Rinnai RO-M3411-ST Built-in Combi Convection Microwave with Grill Set the microwave oven to convectional setting and preheat at 170°C. Place a baking tray with water inside to create a steam effect. Crack 2 egg yolks in one bowl and 2 eggs in another bowl. In a mixer, add in the cream cheese and mix at low speed until soften. Pour in sugar and mix until fluffy. Then add in the eggs and egg yolks and continue mixing until fully incorporated into the cream cheese mixture. Next, add in the cream and milk and continue mixing to combine before pouring in the lemon juice. Lastly, add in the corn flour and mix until well combined and achieve a smooth batter. Pour the cake batter into a baking tin. Note: Oil the baking tin to prevent from sticking when removing the cake from the tin afterwards. Also tap the tin lightly on the table to release any air bubble in the batter that could create hollow holes and cause the cake to fall. Lower the temperature to 140°C and bake the cake in the preheated water bath for 1.5 hour. Note: The water bath will help to keep the cake moist so that it will not crack from the heat when baking. Once done, allow to cool completely before removing from the baking tin and refrigerate overnight for it to set properly. Garnish with some powdered sugar and serve with your favourite jam and coffee.

Kin Khao is a restaurant that’s been on the tip of everybody’s tongue from the moment it opened just over a year ago. Nearly everybody loves Thai food, but there is just something totally unique about the twists that Kin Khao interweaves to these regional classics that gets people buzzing. It’s been written up in nearly every Bay Area publication – Hell, it’s even been written up in the New York Times by Mark Bittman and was included as #6 on Alan Richman’s 25 Most Outstanding Restaurants of 2015 in GQ. What could it be about this Thai spot that makes it so damned special? I guess it shouldn’t come as much of a surprise that both the chef and owner of Kin Khao have a pretty impressive food industry pedigree. Chef Mike Gaines spent a good chunk of time working at David Kinch’s famed molecular gastronomy hot spot Manresa and the owner and restauranteur behind Kin Khao is a famed Bay Area food blogger named Pim Techamuanvivit whose passion for her Thai heritage guides the restaurant’s concept. She also happens to be dating famed and celebrated Chef David Kinch who I’m sure has some tangential effect on the place. Yet somehow, with all of these compelling reasons to check this place out laid out in front of me, this was still only the first time I had gotten the chance to visit. The occasion of this particular visit was actually rather unique as well. As many of you probably already know, I’ve been a very active user of the social network Foodspotting for almost four years and I’ve made some good IRL friends on there along the way. My friend Meng, who I had originally met through Foodspotting, was in town from NYC. She’s been friends with Alexa, one the Foodspotting founders, for a number of years and she invited Amy and me to come along for a mini eat-up with her local SF crew. I, for one, was very excited to meet the inventor of the platform that had become such an essential part of my daily life for the past four years. I was entering this meal excited to meet some new cool people in SF and ready to be totally blown away by incredible Thai cuisine. So we hopped in a cab and pulled up to the address, but we honestly couldn’t figure out where the place was once we were on the street. If you have trouble finding the restaurant, don’t worry, you’re not alone. It’s not obvious from the street, but you can access it either directly from the street at the corner of Ellis and Cyril Magnin or through the Parc 55 Hotel by heading up to the second floor and wandering down a few hallways – that’s what we did. Just follow your nose – you’ll know when you’re getting close because when you’re 50 or 100 feet down the hall from it the bold, funky, punch of fish sauce will hit you right in the face. In any case, it’s not obvious where this restaurant it, but ultimately it’ll be worth the effort to find it because the food is gonna knock your socks off. Inside, it doesn’t feel fancy by any means, but it definitely has been thoughtfully designed, decorated, and arranged. The room is well lit and defined by earthy, stained wood tabletops, jet black wood chairs and is accented by authentic Thai miscellany like tin food canisters and ornate ceramic plates. It’s all very tastefully done and puts it right on the comforting line of upscale and low-key. As soon as we were seated, I looked over the menu and noticed the selection of rather unique sounding cocktails. The restaurant offers beer, wine, and sake but I couldn’t resist the urge to try to weirdest sounding cocktail on the menu called Rasa Umami. This wacky drink was made with Hidalgo Amontillado Sherry, Black Grouse Scotch, Kin Khao Turmeric Lime Cordial, and White Pepper. Ordinarily, I love savory cocktails like Bloody Marys and Micheladas a lot, but even this was a bit much for me. Sure, I drank it and enjoyed it, but I think that turmeric flavor sort of dominated the drink’s flavor profile too much for me. Next time, I’d likely select something slightly less adventurous and likely more successful. The first course to arrive was the much hyped Mushroom Hor Mak Terrine. I’m a big fan of terrines and was excited to try this vegetarian one even though I had read very mixed reviews about the dish. I really wasn’t sure if this was going to be a winner or if it was just all hype, but I fell in love with this dish in only a single bite. I grabbed a crispy rice cake from the plate and scooped a bit of that curry-loaded mousse directly from the jar onto it. I found that the terrine was light, creamy, but had a real strong curry kick. It was studded with tender-cooked mushrooms and came topped a lighter-than-air coconut foam. The mousse-like terrine had such an impressive boldness and so much flavor complexity. This dish really was a great sign of things to come in the meal. Next up was the Pretty Hot Wings – yes, that was the real name. I still don’t really know if they were using the word “pretty” to mean “beautiful” or to indicate that they were moderately spicy – either way would be acceptable. They came served as the entire wing-and-a-half and came three pieces to an order. The wings were fried very well and got a little crispy on the outside and remained nice and juicy and tender on the inside. Actually, the flavorful glaze stole the show here. This was another spicy dish, but in contrast to the Mushroom Terrine which had straight red curry spice, this had a great fish sauce funk and a variety of other interesting twists added in. The Nam Pla fish sauce-garlic marinade and tamarind-Sriracha glaze were just so incredibly delicious on this chicken. Again, there was just so much complexity and subtlety to these flavors – I loved the dish. Then we dug into the Wok-Charred Brussel Sprouts in XO Sauce. XO Sauce is definitely not something you’d expect find in a Thai restaurant – it’s actually more traditionally found in Hong Kong style Chinese restaurants. But, this umami loaded sauce/condiment/topping which is made with dried scallops, dried shrimp, dried ham, ginger, and garlic felt right at home on Kin Khao’s menu. The XO sauce added a sticky, salty pungency to the nicely cooked Brussels halves and was a wonderful spice reprieve from the previous dishes. This was another success. From there, it was time for a dish called Sai Ua + Namprik Noom. The main attraction on this dish is a grilled house-made Northern Thai pork sausage which was served with spicy young pepper relish, chicharrones, and sticky rice. All of the elements of this dish were really nice, especially the spicy young pepper relish, but I didn’t find this dish nearly as memorable or essential to order as everything else we had during the meal. It’s good, but there’s better thing you can get. The Caramelized Pork Belly would be a much stronger pick. These massive hunks of meaty pork and pork fat were served in a bubbling clay pot cauldron and came coated in a dark, sweet, savory, soy based sauce. The meat was luscious beyond words. I absolutely loved the ratio of tender, juicy meat to melty fat and that sweet soy glaze was incredible on it. If I wasn’t trying so hard to not look like a complete asshole at this dinner, I probably would have drunk every last drop of the leftover juices straight from the clay pot. And then it was onto the big plates – the curries. These are pretty much the most expensive dishes on the menu at $27 a pop, but they’re really good and when you’re eating family style like we were, it definitely makes sense to get some of these for the table. First, was the Massaman Nuea made with braised beef cheeks in Massaman curry paste with coconut milk, burnt shallots, and potatoes. This was incredibly flavorful and involved a lot of sour, funky, and spicy flavor complexities. And those beef cheeks – oh my god – those beef cheeks. Every bite was so ridiculously tender – each one practically melted in my mouth. For optimal consumption, get some beef cheek with some curry-soaked rice and plenty of crispy shallots together in a single bite. And finally the end-cap on the meal, one of Kin Khao’s most famous dishes – Khun Yai’s Rabbit Green Curry. Instead of the usual, boring, hard, rubbery boiled chicken that you usually find in Thai green curries, this Kiew Wan curry paste broth was loaded with tender rabbit leg & saddle, rabbit meatballs, thai apple eggplants, thai basil, and bird’s eye chili. Once again, the boldness of the flavors in this dish were truly astounding and absolutely unusual. The rabbit meat was cooked very nicely – it was super-moist and very tender. It paired perfectly with the incredibly complex green curry broth and it was nearly impossible to hold myself back from slurping up the entire remaining contents of bowl. So, while it definitely cost more to eat at Kin Khao than at my usual, neighborhood Thai joint, it really was worth the extra expense for the chance to experience those complex and unique takes on Thai cuisine. Everything was incredibly bold and extremely delicious and I’m glad that I now have a solid place to recommend in the Union Square area. I just wish the place was a little less confusing to actually find. Got another uniquely flavorful Asian restaurant I need to check out in San Francisco? Let me know in the comments below. 55 Cyril Magnin St. San Francisco, CA 94102

Combination skin has got to be one of the trickiest skin types to deal with. Composing of an oily T-zone and dryer areas in your cheeks, finding the right moisturizer that can accommodate two different skin concerns is usually a chore. You want one that is hydrating enough to keep the dry patches away but also sheer enough to prevent your forehead, nose, and chin from looking like an oily mess at the end of the day. But does such a moisturizer actually exists? You bet the answer is yes. More and more skincare companies, particularly Korean brands, have realized this common issue among consumers. Coupled with advancements in product formulations, there have been a series of moisturizer launches in recent years that are specifically focused on combination skin types. So, to help you decide on the right moisturizer that you should add to your routine, we have reviewed the 15 best Korean moisturizers. You will be delighted to learn that these failsafe products have been proven time and time again for their effectiveness in combating combination skin concerns. Look forward to baby-soft, radiant, healthy complexion with one of these moisturizers. Buying Guide: Korean Moisturizers for Combination Skin Dr. Jart+ Water Fuse Ultimate Hydro Gel One of the leading Korean brands in the industry, Dr. Jart+ has once again wowed its fans with this refreshing gel-cream that is fortified with AquaMinerals to boost your skin’s moisture-retaining capabilities. This balances the internal moisture levels in your skin that are key to coping with dry patches. Furthermore, the moisturizer contains Belgium hot spring water and natural barrier complex aids to clean out your pores and has antibacterial properties to keep acne away. As this cream is also free from parabens and sulfates, it is suitable for combination, sensitive, and acne-prone skin types. Nature Republic Super Aqua Max Combination Watery Cream A cheaper alternative is this cream that leverages on the deep sea’s hydration as it consists of 30 different marine plant extracts to deliver long-lasting 24-hour moisture to your skin. Its Aqua Sherbet Network System works by forming a protective film over your skin to prevent moisture loss. The gel-like texture sinks in quickly without leaving a heavy, occlusive feeling on the oilier areas of your face. Users loved the end result of using this cream as it leaves their skin feeling baby-soft with a dewy glow. belif The True Cream Aqua Bomb This oil-free gel cream is a time-proven remedy for combination skin type. It is infused with a blend of skin-nourishing apothecary herbs that minimizes large pores and improves your skin’s firmness. Moreover, this cream has been innovatively designed to burst and release ample moisture upon application so that your skin drinks up the hydration it needs. The gel does look a little wet when you first apply to your skin, but it absorbs quickly without leaving a greasy residue. Do note that a little of the cream goes a long way, so one tub of this will last you quite a while. Etude House SoonJung 10 Free Free Moist Emulsion This ultra lightweight moisturizer is perfect for those dealing with combination and sensitive skin. It contains Madecassoside, also known as Gota Kola, an active ingredient derived from the medicinal plant, Centella Asiatica. As such, it has powerful skin-healing abilities to speed up the recovery process of active acne that often appear on the oilier T-zone area. It also controls inflammation and redness pretty well. To combat the dry areas in your cheeks, you will be happy to hear that this moisturizer has skin-hydrating Panthenol that reduces moisture loss and promotes a smoother texture. Benton Aloe Propolis Soothing Gel A cooling and refreshing gel moisturizer that will be your go-to product during hot summer days. Its light texture sinks in completely into your skin to keep redness and irritation at bay. The hydrating Aloe Vera in it balances your skin’s moisture levels so that you can say goodbye to dry and dull-looking skin. With an infusion of Chamomile Flower Extract, this gel also soothes your skin and calms down angry cysts quickly. Try this if you have combination skin that is prone to bouts of acne from time to time. Cosrx Oil-Free Ultra-Moisturizing Lotion This soothing moisturizer is enriched with Birch Sap to detox and hydrate your skin while resolving inflammation. This is why it has become a trending key ingredient in numerous Korean skincare products lately due to its superb skin-nourishing abilities. The liquid-like texture goes on smoothly to keep your skin happy and hydrated throughout the day. As this moisturizer is oil-free, it does not clog pores and leaves no greasy residue behind. As such, if you have sensitive and acne-prone skin, and are looking for a light moisturizer to layer under your makeup, this is the perfect fit for you. Erborian Bamboo Creme Frappee Erborian’s moisturizer sounds like a creamy concoction waiting to be devoured. In fact, its physical appearance of a whipped, frosty texture does remind you of the froth on top of your favorite caffeinated beverage. But instead of caffeine, this moisturizer is chock full of Bamboo sap and fiber, which replenishes your skin’s moisture to keep it hydrated throughout the day. Being antioxidant-rich and anti-inflammatory, Bamboo sap helps your skin fight free radicals that can cause hyperpigmentation and skin damage. The gel-like texture also leaves a refreshing, slightly tingling sensation when applied to the skin. Laneige Water Bank Gel Cream This water-based gel cream is the lighter version of the brand’s Moisture Cream. Formulated with Hydro Ion Mineral Water, it intensely hydrates your skin to resolve dry patches without exacerbating the oilier areas on your face. Moreover, this lightweight cream is designed not to clog pores while controlling excess sebum, making it ideal for those dealing with acne breakouts. It also plumps up your skin and leaves it feeling soft and silky. Innisfree Green Tea Balancing Lotion The brand’s Balancing line of products is specially catered for those with combination skin. This lotion is enriched with Jeju Green Tea extracts to hydrate your skin without breaking you out. In fact, users have found that consistent use of this lotion has helped to combat their acne and regulate sebum production. Its sheer texture absorbs into the skin well so that you don’t have to deal with the sticky or greasy feeling reminiscent of heavier cream types. As the runny liquid glides over your skin easily, only a pea-sized amount is needed for each application. Acwell Aqua Clinity Cream An oil-free moisturizer that contains Centella Asiatica to promote collagen synthesis which aids in rapid wound healing. Given that most combination skin types tend to suffer from acne and hyperpigmentation issues that are caused by an oil buildup in the T-zone, this moisturizer will help to keep troubled skin symptoms away. Additionally, this cream is enriched with Puritox Jin, a Korean medicinal herb that purifies and tightens up the pores for a more refined look. Sensitive skin users will also be glad to know that this cream is free from parabens, artificial dyes, and mineral oil, thereby reducing the likelihood of skin irritations. The Face Shop Chia Seed Watery Lotion Chia Seeds have been a trending superfood lately. Hence it is no wonder that The Face Shop has incorporated this star ingredient into an intensely hydrating lotion to keep your skin’s moisture levels in check. Rich in omega-3 fatty acids, Chia Seeds replenish your skin’s natural hydration and fights early signs of aging for a radiant and smooth complexion. The anti-inflammatory properties of this key ingredient have also been noticed by users as they noticed a vast improvement in their acne troubles after using the lotion. Blithe Crystal Iceplant Pressed Serum This innovative moisturizer comes in the form of a pressed serum, in which the dense and jelly-like texture melts effortlessly into a serum-like liquid for easy spreadability on your face. The refreshing serum sinks into your skin within seconds and leaves behind a cooling sensation, courtesy of the 63% of Iceplant Extract in its ingredient list. Besides providing lasting hydration to fence off dryness and dullness, the gel-like cream also minimizes large pores and regulates oiliness for a more balanced complexion. Dr. Jart+ Ceramidin Cream Another cult favorite from Korea’s leading brand is this deeply hydrating Ceramidin Cream. Ceramides have long been well-known for naturally occurring within our skin layers. As such, this cream leverages on a 5-cera complex that targets moisture loss from your skin and strengthens the protective barriers for healthier skin. The soothing formulation also resolves dryness effectively and alleviates itchiness, roughness, and tightness so that your skin feels comfortable all day. Mamonde Rose Water Gel Cream Infused with 100% Organic Damask Rose, this lush gel cream seeks to soothe and clarify your skin so that it looks its best. Rose water is great at detoxifying dirt and oil from clogged pores to prevent acne formation and has anti-inflammatory abilities to clear up redness for a more even-toned complexion. The light rose scent also seeks to relax your senses whenever you apply this on your face. Despite its opposing skin concerns of oily and dry areas, combination skin definitely require daily moisturizing to keep the sebum production in check. Using one of these moisturizers that are designed to target both dryness and oiliness will bring you a step closer to healthy and flawless-looking skin. How to Deal With Combination Skin Combination skin can be due to various factors such as genetics, seasonal changes, and stress. Whatever the case may be, finding out how to combat the problems of combination skin will make your life a lot easier, and your skin a lot happier. Skincare Tips for Combination Skin Moisturizing is indeed one of the best things you can do to keep your combination skin in check. Since we have already provided you with a list of the best moisturizers for your skin type, we will delve into other skincare aspects that are beneficial for combination skin, which you might not be aware of yet: - Clay Mask Once a Week: clay masking is an effective way for drawing out all the impurities embedded in your skin to unclog your pores and remove dead skin cells. To help your combination skin benefit from clay mask, try to focus more on the T-zone area as most of the oil-producing glands are concentrated here which is why you often see enlarged pores, blackheads, and whiteheads on your forehead and nose. - Choose Sunscreens With Zinc Oxide: like any other skin type, combination skin also needs sun protection. The trick is to find one that is not too oily or end up drying out your skin. Sunscreens containing Zinc Oxide will give you a mattifying effect while locking in your skin’s moisture to prevent dryness. - AHAs & BHAs: exfoliating is key for combination skin to remove a buildup of oil and dirt caused by excess sebum production. Chemical exfoliants like AHAs and BHAs are perfect for the job. One big plus is that they also slough off the dead cells on dry skin patches to eradicate dullness, and reveal a brighter complexion. Try incorporating these simple but highly effective skincare tips into your routine for a few weeks, and watch your skin transform into its best self yet. In summary, while combination skin can be one of the most difficult skin types to deal with, this does not mean you should give up yet. Instead, choose the right skincare products such as using a moisturizer that hydrates without being too oily in order to counterbalance the contradictory symptoms of this skin type so that your skin stays happy and healthy.

I am a fan of cake! I am especially a fan of cake when there is a nod to healthiness and find a recipe that is super easy and lacking in dishes. I have adapted this from a Jamie Oliver recipe that you can find in his “Cook” book (which is one of my favourites of his). I’ve adapted it to be a lazier version and I hold the frosting unless it’s for a special occasion cos man, I do love frosting! 1 and 1/4 cups unsalted butter, softened 2 cups brown sugar, softened up (ie. not all clumpy which brown sugar can be) 5 large free-range (I think that’s important for flavour) eggs, separated zest and juice of one orange (lemon works too) 1 and a 1/2 cups SR flour, sifted 1 slightly heaped teaspoon baking powder 1 cup ground almonds (or if you’re buying yours whole which is cheaper you can add them whole at the relevant time in the recipe – I add a tad over a cup to ensure there is enough once ground) 1 heaped teaspoon ground cinnamon a pinch of ground cloves a pinch of grated nutmeg 1/2 teaspoon ground ginger 4 large carrots, peeled and chopped pinch of sea salt Preheat oven to 180 degrees. Grease (I spray) a 20cm square cake pan. Whizz up your egg whites in the food processor with a pinch of salt until they form stiff-ish peaks…honestly, it doesn’t have to be too perfect, the cake is quite forgiving unlike say, a meringue! Set aside the whites but work quickly on the rest of the recipe so as not to lose a lot of the air out of the egg whites. I also find that the cutting blade on my food processor does a good enough job of whizzing the egg whites for this recipe but if you want to use the beating blade feel free. Beat butter and sugar together in the food processor until pale and fluffy. Add the egg yolks in one at a time and then add juice and zest of your orange. When mixed add the flour, baking powder, spices and almonds and blend well-ish. Add the chopped carrots too and pulse until all ingredients are chopped and mixed really well. Add the whizzed up egg whites gently. Pour the mixture into the cake tin and cook until golden on top and risen. It is quite a moist cake so when you test with a skewer (and this is Jamie’s tip) – insert for 5 seconds and if it comes out clean it’s cooked, if not then put back in the oven. Allow to cool for 10 minutes in the tin and then invert on to a cooling rack. If you want to ice it wait until completely cool. This cake freezes really well too (without the icing) and goes a long way. Seriously delicious stuff!

Super moist and soft, these easy banana chocolate chip muffins will need a full glass of milk to go along with them. My teenager has been on a banana kick lately. I’ve been buying so many bananas that I’m finding within a matter of days I have more ripe bananas than I know what to do with. I hate to just throw out a bunch simply because they’ve turned brown. That’s where this recipe comes in to play. It calls for extremely ripe bananas. I cringe when I hear the word moist but there is simply no other word to describe how soft and delicious these banana chocolate chip muffins are. I had to warn my son to keep his hands off the muffin pan until I had a chance to photograph the finished product. It was hard for him to resist which is why you see his sweet face in my recipe photos. What is a ripe banana? This recipe uses simple pantry staples and ripe bananas. You know the ones with the brown specks and spots. Easy to mix up, quick to bake and they promise to disappear quickly. You seriously need a glass of milk to accompany these muffins. They’re full of chocolatey deliciousness and sweet banana flavor. I used a full cup of chocolate chips because my son only wanted chocolate in his banana muffins but you could swap out half the chips for nuts of your choice. Another great substitution to make them sugar-free would be to swap out the sugar for 1/2 cup unsweetened applesauce. This recipe is similar to my banana muffins with a streusel topping but I added extra bananas which is why they turned out so moist. There’s that word again! Let me know how you enjoyed these banana muffins in the comments below. Hungry for more? Easy Moist Banana Chocolate Chip Muffins - 4 ripe bananas - 1/3 cup butter, softened - 1/2 cup sugar - 1 egg - 1 teaspoon vanilla - 1 1/2 cups flour - 1 teaspoon baking soda - 1/8 teaspoon salt - 1 cup semi sweet chocolate chips - Preheat the oven to 350°F and make sure your rack is in the center of the oven. - Using a mixer, mashed together the bananas with the butter until well blended. Next, add the sugar, egg and vanilla. Finally add in the baking soda, salt and flour and mix well. - Fold in the chocolate chip saving a few for the tops of the muffins. - Spray a 12-count muffin pan with cooking spray. Fill each muffin tin with batter and sprinkle the remaining chocolate chips on top. - Bake the muffins for 20 minutes or until a toothpick inserted comes out clean. Allow the muffins to cool before handling.

Indoors plants are great for decorations, but that's not the only reason you should include more plants in your home. Certain plants can act as natural air purifiers, reduce stress and can even help you focus more. Having the right environment is vital to keep your indoor plants growing and healthy. Tips to take care of plants require more than just watering. Read on to learn how you should be taking proper care of your plants. How to Take Care of Plants in Your Room Which plant is right for you There are plenty of plants you can choose, but that doesn't mean you want to choose just any plant. When picking the right plant for your home, there are a few key factors you want to consider. Know how much space you can provide the plant - some plants can grow many feet tall while others can grow wide. Do you want a flowering plant or just a plant that will add some greenery to your home? Finally, you want to decide just how much time you can dedicate to caring for your plant. While houseplants can be quite easy to care for, some need to be watered more often or pruned more frequently, so, determine how much time you want to spend caring for your plant. The right pot After choosing the plant, you want to ensure you get the proper pot for it. You don't need to buy an actual plant pot since just about any type of container can be used as a pot, but ensure there are holes at the bottom of the pot and one that is big enough to allow the roots to grow. The right soil You might be tempted just to use some of the dirt straight from your yard for your indoor plant, but this is often not recommended. The soil in your yard can often be mixed with weeds, seeds and other harmful bacteria that can quickly kill your indoor plant. So when asking how to take care of plants, it requires the right soil. While some plants may require additional minerals or nutrients, most plants will thrive on a mixture of light potting soil that is a combination of decomposed organic material, peat moss, and vermiculite. Watering your plants Not only do you have to worry about watering your houseplants, but you also have to worry about under watering them. You want to soil in the pot to be moist to the touch, unless you have a succulent plant when it is normal for the soil to dry out between watering. Providing your plant with the correct amount of water will ensure the roots remain healthy and continue to grow. When your plant is dehydrated or under water, then the leaves will begin to brown or wilt. You may also notice the leaves or stems begin to droop or that the edges of the leaves begin to get a yellow tint and some will even become translucent. However, overwatering will result in mold or fungus growth on the soil and a brown slim or mush at the bottom of the pot. The leaves will also show brown spots and some may even begin to fall off. As mentioned above, you want to choose a pot that has holes at the bottom of it, which will allow for proper drainage. The proper drainage will reduce the risk of under or overwater your plant. If you are using a pot that is metal, plastic or glass, these pots will absorb less water than standard ceramic pots. How to take care of plants properly means considering how the water will drain from the soil. Be careful when using a catch pot below your pot. A catch pot has no holes as it is used to catch the water that drains from the pot, which will eventually build up water and can cause your plant to die. Providing your plant with light Most plants require adequate sunlight and few plants can survive under artificial light. When choosing where you are placing your plant, make sure it is close to natural sunlight. Flowering plants typically require between 12 and 16 hours of light a day, while green or foliage plants need between 14 and 16 hours of light a day. Providing a fertilizer Your indoor plants will need more fertilizing than those you would grow outside. For flowering plants, you want a fertilizer that will provide more potassium; foliage plants should be given a fertilizer that has Nitrogen in it. You can find fertilizers as a liquid or water soluble solution which is poured directly on the plant with the water. There are also spikes which are pushed into the soil and the nutrients are released slowly and sprinkles are scattered around the base of your plant and then watered. Most houseplants will survive much better in more humid environments. You can buy a cool misting humidifier to keep the room humid or you can use a tray full of pebbles with water that just barely covered the pebbles. When the water evaporates from the tray, it will humidify the room. Also group your plants together to provide more humidity. Trimming your plant How to take care of plants will require proper trimming. You want to remove any of the dead blooms from flowering plants to encourage more flowers to bloom. You also want to remove any of the dead branches, stems or leaves which will often attract harmful bugs. When you should re-pot If you have been successful with your efforts, then eventually, you will need to repot your plants. This will be done when the plant becomes top-heavy or you notice the roots beginning to grow out the drainage holes. You again want to choose a pot that has holes in the bottom for drainage, but it must be larger than the last one. Add a small amount of potting soil to the bottom of the pot and then carefully remove the plant from its pot and shake off any loose dirt. If you notice brown leave near the bottom of the plant, be sure to trim them off. Place the plant into its new pot and fill the edges with potting soil.

Late summer flowering, North American perennial Description: Deep blue, mist-like flowers in late summer and autumn; attractive burgundy stems Habit: Plants grow to 3 feet high and 4-5 feet wide; spreads by underground runners Culture: Prefers full sun to light shade and moist, rich loam; pinch back in early summer for a bushier plant Hardiness: Cold hard to USDA Zone 5 Origin: North America Attributes: Attracts bees and butterflies This handsome North American member of the Aster family occurs naturally in low moist ground, moist wooded slopes, savannahs, and along streams from New Jersey to Minnesota and the West Indies. The species is listed in the British Botanical Magazine in 1730 and appears in Philadelphia nurseryman John Bartram's broadside catalogue in 1793. Also known as Hardy Ageratum, this species resembles the cultivated annual Ageratum houstonianum, from Mexico. In 1851, New England garden writer Joseph Breck called it "the 'most beautiful' Eupatorium". It's late-season blooms attract bees and swallowtail butterflies. Arrives in a 4" pot.

Posts for tag: oral hygiene Today's dental restorations are truly amazing. Not only are they life-like and functional, they can endure for many years a hostile environment of bacteria, acid and heavy biting forces. Even so, you'll still need to take care of your restorations to help them last. Here's how to extend the life of 3 common forms of dental work. Fillings. We use fillings, both metal amalgam and tooth-colored materials, to repair holes or cavities in teeth caused by tooth decay. Although strong, dental fillings can break if you subject them to abnormally high biting force (like chewing ice). There's also a chance that if a slight separation occurs between the filling and tooth, bacteria can take up residence and reignite the decay process. To prevent this, practice a daily regimen of oral hygiene to clean away bacterial plaque—and reduce sugar in your diet, a prime food source for bacteria. Veneers. Usually made of thin porcelain, veneers are bonded to the front of teeth to mask chips, stains, gaps or other blemishes. But although they're strong, veneers aren't immune to damage. Habits like biting nails, the aforementioned ice chewing or unconsciously grinding your teeth could cause a chipped veneer. And if periodontal (gum) disease causes your gums to recede, the exposed part of the tooth may look noticeably darker than the veneer. To protect your veneers and their appearance, avoid habits like ice chewing, and seek treatment for teeth grinding and dental disease. Bridgework. Bridges are used to replace one or more missing teeth. Traditional bridges use the natural teeth on either side of the gap to support the bridge; for a single missing tooth, implants are a preferable option because they don't require permanently altering the neighboring teeth to support it. With either option, though, you should brush and floss around the restoration to reduce the risk of dental disease. Infections like gum disease or tooth decay could eventually weaken the bridge's supporting teeth or gum disease can damage an implant's gum and bone support. With any dental restoration, be sure to practice daily oral hygiene, eat a nutritious, low-sugar diet, and see your dentist regularly for cleanings and checkups. Taking care of your dental work will help it take care of you for a long time to come. Whether you live in the snow belt or the sunny south, the winter season often means a change in the weather. In many places, the sun isn't as strong and cooler temperatures bring relief from the summer's heat. Yet even though it may be chillier outside, your body's need for hydration is the same as it was in the summer—and a lack of proper hydration can be bad news for your oral hygiene. Everyone knows we need to drink plenty of water every day to stay healthy. It's important for good oral hygiene because water is the major component of saliva, which fights bacteria and helps neutralize the acids that cause tooth decay. Water also keeps the soft tissues of the mouth moist and healthy, and helps fight bad breath. In many communities tap water is fluoridated, which offers proven protection against cavities. But in the middle of winter, fewer people carry around bottles of cold water for refreshment—and that's a shame, because we need it just as much! While indoor (and outdoor) air is often drier in winter, your body continues to lose water in the same ways. And if you keep up a healthy exercise routine (like jogging, snow sports or backyard fun and games), you still need plenty of hydration. An ice-cold glass of water may not be as appealing in January as in July…but it's just as important. Of course, the water you drink doesn't have to be freezing cold to do its job. Hot tea (especially herbal tea) can be a healthy option for wintertime hydration. So is plain water without ice. Fruits and vegetables also contain lots of water, plus vitamins, fiber, and many more substances that are good for your body. But there are some drinks you should avoid—or at least take in moderation. Regularly drinking coffee and tea can stain your teeth, and excessive caffeine may have negative health effects. Consuming alcoholic beverages can cause dry mouth, and may increase the risk of oral cancers. And, of course, drinks that contain sugar (including soda, some juices, and many coffee and hot chocolate beverages) are linked not only to tooth decay, but to other health problems as well. And whatever the season, don't forget to come in to the dental office for regular checkups and cleanings. We can remove the sticky tartar that clings to your teeth and may cause tooth decay and other problems. We will also perform a complete dental exam, evaluate your oral health and help resolve small problems before they turn into big headaches (or toothaches). Working together, we can help you enjoy the benefits of good oral hygiene all though the year. If you would like more information on oral hygiene, please contact us or schedule a consultation. You can learn more by reading the Dear Doctor magazine articles “10 Tips For Daily Oral Care at Home” and “Think Before You Drink.”

focaccia and a new pope… The day the world got a new Pope, Pope Francis, I baked my very first loaf of focaccia. The pope is going to be the religious and spiritual leader of over one billion people, more than a seventh of the world’s population. He was born in Argentina and is known for his humbleness. He rode the subway to work, renouncing his privilege to a chauffeur. I shared my humble loaf of bread, made of only flour, water, yeast, oil, and salt, with several people. The Pope effects many more people than the loaf of bread. Yet to me, the bread feels significant. Bread is so elemental. It can elevate a sandwich to become the best meal of the day or even the week, being that the bread is home made, pillowy, moist, oily, salted, golden-brown, fresh-out-of-the-oven. This bread can be a gift or even a barter. And it is thanks to the ladies of Saltie in Brooklyn, my favorite lunch haunt, one that I crave and think about when not in New York. Saltie, for which I make a special trip into Brooklyn when I visit The City. Last time I was there, I ordered two entrees, and saffron rice and the Captain’s Daughter, as well as two sandwiches to-go. Check out the super-easy recipe for focaccia in the Saltie Cookbook. Vineyarders: Bunch of Grapes bookstore is carrying this book! Saltie, the cookbook that’s like a blanky… I ordered my Saltie cookbook, by Caroline Fidanza with Anna Dunn, Rebecca Collerton, and Elizabeth Schula last summer. My friend and fellow Saltie-lover, Melissa, sent me a link to Amazon showing that the sandwich shop, a humble name for a such a powerful food haunt, was coming out with a cookbook. I opened the link. I saw what was to come. I closed the link. I didn’t know if spending money on cookbooks was for me. I was using the library frequently to do my recipe research. Days later I re-opened the link. What was I thinking. I needed this book. This book did not want to be returned to a library. This book wanted to be mine. mine mine mine. Greedy me. I ordered it. Then I realized it was not even published yet. I would not receive it until the fall. Boo hoo. Fall came around. I received a notice in my email that my book was not coming. I had to confirm that I still wanted it, and I had neglected to do so for too long, so it would no longer be arriving. Amazon.com assumed my love for Saltie was a splash in the frying pan. A cheap romance beach-read rather than a saga. I re-ordered the book. I checked the P.O. box daily. I never check the P.O. Box (don’t tell my dad). I have to drive there and make a special trip, and the mail is always for my dad. The day we had a package, I leaned way over the counter before the lady showed me who it was for. She handed it to me and I wanted to kiss her. Sort of. “It’s for me! Yay!” I think I made her day, or at least made her realize her line of work can make cookbook-expectant people very happy. my first job as a cook, the good and the bad, and the restaurant where Caroline Fidanza was the founding chef… Here are my attempts to get across the feeling I have toward this book, the feeling that it is something warm and fuzzy like a blanket. It’s like a conversation with a close friend who gets me. Some quotes below, and my story, too. “She would linger at the pastry counter in those early days, maybe to listen to Tom Mylan yammer on about whatever obscure Japanese knife or food curio had caught his eye that week, or to quietly consider a cup of coffee, usually deciding against it but never denying its appeal. Then, down to the basement: chef’s whites, clogs, a Sharpie and some torn butcher paper for notes, a trip through the walk-in, and the day began. That considering she lent so graciously to the cup of coffee seems to me, in fact, to be the genesis and catalyst of Caroline’s genius…I’ve seen it time and again. Caroline will pause, sometimes just for a split second, sometimes prolonged, to discover the nature of whatever it is she is faced with and decide how best to honor it. A spiny artichoke, the ubiquitous egg, a piece of bread.” — introduction to Saltie, by Anna Dunn Perhaps I love what is written above so much because I worked in the same kitchen where Caroline did. It was my first professional cooking experience, at the age of 23, just after graduating college. I walked down to the basement just as she did, put on my black pants and white shirt, and my clogs and bandana. And when I worked there, the chef and sous-chefs still used butcher paper for their notes and the writing and re-writing of the menu, which really did change daily. That place sent shivers of fear through my body. I left there and arrived there more exhausted than I had probably been in my life. I endured more criticism there than ever before, and perhaps the novelty of it is why I was able to take it without it breaking me down. “While I had only the vaguest idea of what I wanted out of a life in the kitchen, I knew with certainty what I didn’t want: I didn’t want to get yelled at and/or slammed every night for six hours in a two-hundred-fifty-seat restaurant working next to hyped-up boy line cooks. I wanted to avoid kitchens that were adrenaline and testosterone-fueled endurance labs. Every fear and cliché was alive in my mind. I didn’t want to be a chef. I just wanted to learn how to cook.”– Caroline Fidanza But eventually the atmosphere there did break me down, and I left, suddenly, after four months. I guess I could dismiss that experience as a complicated relationship and leave it at that. I was new and green, and it was my first ever full-time job. The restaurant was popular and fast-paced and had to maintain a high standard and consistency. As my friend and fellow-but-way-more -experienced-line-cook told me as we set up the line one evening, THIS IS A BUSINESS, NOT A FUCKING SCHOOL. It was a week that I had been yelled at time and again to move faster. To use my brain. To be better. I got that. The chef and sous-chefs were not there to be my teachers. “My first job, at Savoy in SoHo, was a dream by industry standards: a civilized schedule in a sane and respectful house run by smart, thoughtful people who were able to teach, be firm, and inspire, all without the drama and pain associated with restaurant life.”–Caroline Fidanza But wait, why not? Why not, at least, to be my MENTORS? There I was, someone moldable, unsure of my place in the world but certain of my deeply rooted, unshakable passion for food and what a good meal can do for people and for humankind. I was the only woman in the kitchen, save the pastry chef and cooks, who worked in a separate space and did not work with us on the line. I needed a mentor. Just one person who would, while showing me the ropes and even being harsh–something which every new cook might need at first to understand the significance of why, say, each dish must be treated as if its the ONLY dish, and why the burger under the heat-lamp cannot be waiting on a salad lest it overcook before getting to the table–would also see my potential, my love for food, and encourage me that there were humps to get over but it would get easier. But I was overcome by fear. Others were afraid, and I felt it. Afraid of the chef. Afraid of….of what? That fear was passed on to me, as pans were grabbed out of my hands in frustration–I was not moving fast enough–as I was yelled at for not approaching my prep list in the right order, etc. I did not want to go to work silenced by fear. I did not want to be an inhuman machine who no one wanted to talk to or get to know. I don’t know, maybe that’s all normal for a brand-new cook. Maybe no one can talk to the brand-new cook because the brand-new cook needs to focus all her concentration on the prep-list in her hand. But I craved relationships. I was working 10-12 hour shifts, living in a new borough, barely seeing any of my old friends because my schedule was so different than theirs. I wanted to befriend the others at work. But they were living in a universe beyond me. Listen, I think it was all a matter of timing. Where I was at in my life and career was fragile, probably too fragile, for what I jumped into knowing full-well it would be a challenge. I had no culinary education. Never been to culinary school. I did not have the education-inflated confidence, even if a false confidence, in my skills when I stepped into that kitchen. It might have been the right place at the wrong time. food memories from Diner and Marlow & Sons… I still talk about the restaurant often and fondly. I remember my first meal there, after my stage, when the chef offered me to sit down and order, and I had the brick-chicken, their signature dish, with sautéed lambs quarters, a green that, unbeknownst to me at the time, is a an edible weed. I remember the bags of purslane, also a weed, that I had to pick through for my salads, and its citrus, lemony-fresh taste and crunchy texture. I remember the stone fruit salad with beets and whipped, herbed ricotta. I remember the citronette dressing and the fried whitebait and okra and green tomatoes. I remember the herbs in the salads. Always throw lots of herbs in the salads. I remembered the chow-chow and the bread-and-butter pickles tossed into the farro and fregola salads, with feta cheese and grilled chicken livers or hearts on top. I remember the cow tongue and the bone marrow (whose melted fat practically burned another cook’s hand off as he pulled it from the salamander) and the country-bread grilled in duck fat. I remember the mustard vinaigrette that used three or four different kinds of mustard. I remember not to garnish the soup in a way that looks constructed. Natural. Things should look natural, not too dainty. Of course I remember the delicious crostini of whipped ricotta and sautéed plums, and sautéing the plums with thyme and salt and sugar, and the caramello that I was looking for in the pan to know it was ready. And those principles of food are why I love eating at Saltie, too. The balance of fats, acid, fresh herbs, salt….the flavors. “Always have a good supply of lemons. Lemons are often all you need to elevate a dish from bland to alive. Developing a sense about when a dish needs acid is crucial to your success and one of the most essential things to know in the kitchen.” conclusion and everyone lives in a bubble… So, this post all started with yesterday’s focaccia. And the new Pope. I talk about the pope to show that I do not live in a cloud of flour or a bubble that is my kitchen, or under a rock (although I do live on one…shout out to Martha’s Vineyard). But who am I kidding? I do live in a kind of bubble. But it is this bubble of my world, formed by the objects around me, the dishes in my kitchen, the foods in my fridge, my friends on their farms, the plants in the ground, that inform me about the world that I live in, and keep me inspired by it and connected to it. It is my immediate world, the one that effects me, and it is a sensory world, thank goodness, and for that it feels all the more real and alive. “I believe, perhaps with a touch of mysticism, that the pans, bowls, spoons and machines you use to prepare your food impart themselves into what you are making. This doesn’t mean there’s anything wrong with using a food processor; it just means that the food processor has an effect on the final result that should be considered going in.” –Caroline Fidanza

One of the joys of traveling and living abroad, is the discovery of foreign lands and getting in a position to immerse my daily life in the food, individuals and traditions of a culture that is, far more frequently than not, quite unique from my personal. The younger members of the family will travel back to their hometowns for this occasion with gifts of moon cakes. Conventional moon cakes are baked with distinct fillings, the most popular becoming lotus paste. At this point in time, the moon becoming at the fullest and roundest shines on us with its utmost brilliance. I recently attempted my initial mooncake, offered to me by a Chinese expat friend in Joburg. To combat the dry stickiness, it’s required to drink a handful of cups of hot Chinese tea along with nibbles of the cake. Kansui, jian sui in Chinese (枧水) or lye water, is an alkaline remedy produced from sodium carbonate and potassium carbonate. On the other hand, these two ingredients are very low cost and simple to obtain in China (although most Chinese men and women have never heard of them), so there is very limited literature on how to make them at property and how to use them in mooncake recipes. Nonetheless, I wanted to share all the points I’ve learned so far, so you could apply them, even if you use a totally unique recipe in the future. Aside from the complicated cooking process and the truth that an oven is not typically located in a Chinese kitchen, it is just since mooncakes are a incredibly higher-volume item. For instance, the Chinese New Year date is calculated according to when the new moon is set to seem. The Moon Cake Festival is celebrated on the fifteenth day of the lunar calendar. Wait for 2 ~ 3 days for the mooncakes to 回油 (for the skin to soften) ahead of serving. Ingenira, it is great to know that you are celebrating Mooncake Festival each year. At Asian supermarkets it really is not as well difficult to uncover pre-packaged mooncake fillings, such as lotus seed paste or red bean paste. The golden syrup will develop a tender and moist cake that keeps its shape despite getting paper thin, and can be shaped into delicate patterns. The saltiness of the yolk balances nicely with the sweet filling in the mooncake. The cake is filled with a wealthy, thick, red bean paste this gives the cake an abiding flavor. Most mooncakes consist of a thin, tender pastry skin enveloping a sweet, dense filling, and may contain 1 or far more entire salted egg yolks in their center as the symbol of the complete moon. It is a deep-rooted cultural tradition, exactly where individuals send mooncakes to family members and friends as a present, beginning two weeks ahead of the festival. While I was producing the final batch to finish up this post, I was nonetheless baking them one particular at a time, to determine the best …Continue reading

The storage rooms were located on the basement floor, many of the rooms cluttered with items, and not just with things that were normally left inside these rooms. Belongings had been taken down from the damaged rooms of the second floor, clothed piked up in neat stacks, or hanging over racks. Boxes that were packed tightly with goods crowded the floor, stacked up on top of each other in high towers that reached up to Allura’s chest. The rooms that weren’t piled with belongings, were crowded in a different way, spare cots crammed into the space. The cots were for the people who made the castle their home, Allura and her many servants eager for when the upper levels would be repaired and they could return to their own bedrooms. It wasn’t to a room with cots in it that Allura took Lotor to. Instead she brought him to one of the rooms brimming with objects and boxes, Allura gesturing at the clutter. “The books should be somewhere in here.” She said out loud. “Most of my and Romelle’s belongings were brought to this room.” She watched Lotor’s face, seeing her Drule look a little overwhelmed at the amount of items that lay scattered through out the room. He looked as though he hadn’t the faintest notion of where to look first, and Allura hid a smile. ‘Why don’t you start opening the boxes over by that wall?” She suggested, her hand gesturing at the spot she directed him to. He nodded, looking very put out by all this, though Lotor did not voice a complaint. Allura moved over to another section of boxes, passing by many of her cousin’s dresses in the process. The first box she opened seemed to contain knick knacks, various odds and ends that she couldn’t imagine had any value. Allura shouldn’t have been so surprised, the girl not assuming she’d be lucky enough to find some of Romelle’s books on the first try. She shifted the box, it’s contents light enough that it was easy for her to move. The next box contained smaller boxes, ornately carved wooden ones that glinted with gold filigree. Some of these smaller containers were jewelry boxes, and others were used to hold her cousin’s make up. Allura set that box aside, and found one of the boxes with her belongings, the princess quickly ignoring the familiar contents, and moving on to the next box in the pile. “Any luck?” Allura called out to Lotor, as she opened the next box. A negative grunt from him, Lotor handling the boxes with impatience. “I never realized one woman could have so many belongings.” He grumbled out loud, and she had to smile. “Not all of these things are my cousin’s. Some of them are mine.” She reminded him. At those words, he seemed to deepen the care he showed the boxes, setting them down more carefully on the floor. The next box she tried was in the pile next to the one she had just finished going through, Allura finding packed away her winter clothes. That led to a trend, boxes filled with clothing that was out of season for this time on Arus. She even found a box with items that had belonged to her parents, an odd sort of mish mash of belongings that made Allura a little melancholy to see them. Distracted, she picked up her father’s pipe, feeling the lacquered surface of the smooth wood. In it, she could feel the grooves where his fingers had held the pipe time and time again, Allura setting her fingertips into the markings. She was glad to see these items were not damaged, the few remaining possessions that had belong to her parents, among the most dear and precious to her. “I think I found them.” Lotor’s voice called her back from her somber mood, Allura setting the pipe back into the box. “Did you now?” She asked, and closed up the box. “Well….they’re books…” He admitted, his hands rifling through the box. She saw him pick up one book in particular, staring at it’s cover. “And they’re unlike any I’ve ever seen…” “Let me see…” Allura said, already weaving around the boxes to join Lotor on the other side of the room. Once closer she could see the cover of the book he held, showing a buxom blonde clad in a pink dress was being embraced by a dark haired, swarthy looking man. The woman was clutching at the extremely low cut bodice of her dress, her gaze defiant as she stared into the smoldering eyes of the man who held her. Lotor had already opened the book, and was flipping through the pages, keen interest in his eyes. Occasionally he would pause to read a paragraph here and there, and his expression took on a myriad of emotions. Having recognized the book for what it was based on the cover, Allura glanced down at the box. The books were piled on top of each other, and all the covers that could be seen had similar embraces between extremely attractive people. “This is it all right! We’ve found her treasure trove!” Lotor was still reading through the book, and now he looked intent on whatever scene was on the page. Allura glanced at him, and began to fear he would become a hopeless junkie of this literary porn of her cousin’s. “Lotor?” “He grabbed her heaving bosom…” Lotor read out loud, eyes glued to the page. “And with an effortless jerk of his wrists, tore the material free of her body. Her breasts jiggled, doing a forceful bounce that he caught. His hands turned greedy, fingers squeezing, fondling the plump flesh, tearing a startled moan out of Gwenevere. She couldn’t believe the sound that had escaped her, Gwenevere hating this man, and hating that he dared to take advantage of her in this way.” He raised his eyes from the book, and snorted, amused. “And this is what your cousin likes to read?” “Er yes…” Allura said, feeling a little flustered from Lotor’s reading. He had enunciated every word careful, his words a whispered seduction as he described to her what was happening to Gwenevere. “And she has a whole collection of these books?” He turned the page, scanning it, and suddenly smirked. “Roberto was a man who did not take no for answer. When he set out to obtain what he wanted he got it, and Gwenevere would be no different. Pinning her to the table, he thrust his tongue into her mouth, stifling Gwenevere’s protests. Her muffled sounds turned into a scream of surprise when his fingers reached between her hot center, sinking them into the core, and coming away wet.” Another pause, Lotor scanning the page for more key paragraphs to read. “He took his throbbing, turgid member in hand, and brought it to the flower that lay between her legs. He rubbed the swollen head of his weeping cock against her, her petal’s dew dripping onto him.” At that point Lotor burst out laughing, vividly amused by what he had read. More than a little red faced, Allura snatched the book out of his hand, not even glancing at the cover. “We’ll just have to find one that is a little less…” She faltered, not sure how to describe what he had just read. “We’ll just find a book that is better than that one. Besides…it doesn’t even look that used. I don’t think she particular favored this book.” “How can you tell?” Lotor was still chuckling slightly, and he reached for another book, the woman on the cover a fiery red head dressed in dazzling green. The man who was tearing at her clothing was tall, dark and handsome, and looked like a wild savage dressed only in a loin cloth and colorful body markings. “Because.” Allura tapped her fingers on the new book’s spine. “See this? The spine is practically broken, the book well worn from use. No doubt my cousin has had many repeated readings of this particular book. Even the pages are curling at the corners!” “Hmmm…” Lotor went to open the book, and found several pages had been marked, their corners folded to act as make shift markers. Lotor began to read some of the pages that had been marked in this manner. “The sound of her slap echoed across the room, Alessandro’s face turned from the force of it. For one brief moment Madeline felt triumphant, thinking she had turned the savage’s intentions away from her. All hope quickly faded when he turned back to her, eyes as angry as they were lustful, Alessandro letting out a growl that spoke volumes of his intentions.” Lotor fell silent, scanning the page further down. “It goes on to talk about him ripping her off her clothes, and getting rather….forceful with her.” “More forceful than Roberto with Gwenvere?” Allura blurted out her question, and Lotor’s look made her blush. “I’m sure it’s just a fluke.” She quickly grabbed at another book, this dogged ear copy showing what looked to be a handsome pirate with his arm around a brunette’s waist. He was swinging them from a rope, her blue skirts being mouthed at by some kind of vicious sea creature. Like with Madeline and Alessandro’s book, this too had passages marked, and Allura began to read, although silently. Her blush increased, her eyes widened as she realized it was another forceful scene. The pirate was demanding the girl give in to him, or he would kill the surviving members of the ship he had captured. The captive beauty was feisty, but all her determination fled at his dreadful ultimatum. “With a glare that said she would make him pay…” Allura jumped, having not realized that Lotor had come up behind her. The Drule was reading over her shoulder, and she didn’t dare look at him in the moment. “Katherine began to disrobe. Her lush body turned the faintest of pinks, a full body blush spreading from her cheeks downwards. The pirate smiled, and it was a look that promised delights that were as wicked as his intentions. She felt her womb clench in anticipation, Katherine wondering what was wrong with her.” Quickly, Allura shut the book, blushing furiously. “The language in these things are certainly…colorful.” Lotor said, staying pressed behind her. She reached for a fourth book, and instead of a couple, the cover only featured an extremely handsome man. His black hair was wet, tousled by the wind. The look in his eyes was wild, he seemed to glare at all who looked at the cover. He was shirtless, and wearing form fitting pants that clung to the impressive sized bulge between his legs. Knee high boots completed the look, and an ax was strapped to his back. “My highland barbarian…” Allura read off the cover. She didn’t even want to take a peek inside the pages, too frightened of what she would find. Lotor took the decision off her hands, the Drule taking the book and opening it to a random page. “You know…” he said, and she was relieved he hadn’t read out loud this time. “I am beginning to notice a pattern with these…” “Unfortunately so am I.” muttered a mortified Allura. “Your cousin seems to enjoy reading about aggressive men.” Lotor continued, and flipped to another part of the books. “Ones who take what they want….and oh my…this so called highland barbarian has just kidnapped the heroine of the story.” His chuckles reverberated in her ear. “I wonder what he will do with her when he gets her back to his camp?” “You don’t need to read any further to guess that.” Allura retorted, and pulled away from Lotor. She focused on rooting through the box, pulling out book after book, noticing that the more popular ones all seemed to feature savage hunks that wore very little clothing. The titles she saw spoke of barbarians and brutes, or spoke of love that was wild or untamed, and body possessions that were world shaking. “So which one do we give to Sabbath?” Lotor asked, and Allura turned to him horrified. “We can’t give him any of these!” She exclaimed, and Lotor looked confused. “Why not?” he asked, and she shook her head. “He’ll get the wrong idea about my cousin!” “Or maybe he’ll get the right idea.” Lotor retorted. “Allura, your cousin Romelle…clearly has desires and needs of her own….Needs that are being reflected with her choice in books. Perhaps….Sabbath needs to step up his game….I have noticed that he is rather….submissive around Romelle. He doesn’t push her nearly as much as he should, especially if he wants to gain any ground in forming a relationship with her…” “And you think reading one or two of these books will suddenly give him what? Courage to take what he wants?” Allura couldn’t quite keep the skepticism out of her voice when she spoke. “It just might…” Lotor insisted. “If he knew what she wanted, what she needed…he would surely take the steps necessary to become her ideal man.” “I guess…though I feel he shouldn’t have to change…even for love.” Allura said grumpily. “Is it that bad a thing to do?” Lotor wondered, looking at her. “I mean, I had to go through some changes as well.” She flushed, realizing he was right, Lotor having to change his plans for Arus and her, and turn his back on his father. “Yeah but….you didn’t change your personality for me!” She protested, and Lotor stepped towards her. “And Sabbath will still remain Sabbath at heart. He will just make some small adjustments to gain your cousin’s interest.” He wrapped his arms around Allura, and nuzzled his lips against the side of her neck. “I think he already has my cousin’s interest.” Allura said, trying to ignore the feel of Lotor’s soft lips mouthing at her pulse point. “It’s turning that interest into something more permanent that is the problem for them!” “They’ll work it out.” Lotor sounded more confidant than he had previously been when discussing Romelle and Sabbath’s situation. “With our help, and Sabbath’s determination. Romelle won’t know what hit her when he sweeps her off her feet.” “I guess…” Allura sighed, wondering just what sort of situations they could set up between the pair. “You’ll see Allura…” Lotor had pulled back enough to look her in the face, the Drule smiling. His bandaged hand moved to smooth back hair from her face, Lotor gazing into her eyes. “Everything will work out, and there will be happy endings for all involved.” “I wish I could believe in that…” She whispered, and Lotor hugged her. His hands rubbed up and down her back, the soothing touch starting to become something more than comfort. She didn’t want to become distracted, Allura turning her face to the side to gaze at the books with their almost embarrassing covers. A thought wormed it’s way to the forefront of her mind, Allura suddenly gasping. “Lotor!” He took her gasp as encouragement, his hands going lower to cup and squeeze her bottom. Ordinarily she wouldn’t mind that touch, but now she was pushing at his chest, Allura trying to gain some distance between them. “Lotor…Lotor stop!” She hissed through her teeth, trying not to moan as he began to nibble and suck on her pulse point. It felt too good, she could easily forget what she wanted to say to him. “This is important!” “So is this.” She thought she heard Lotor mumble, and then she succeeded in pushing him away. The distance was only slight, and Lotor looked pouty, staring at her. “These books are all in the human language. Can Sabbath even read them?!” Now Lotor’s pouty looked faded, the look in his eyes saying he hadn’t considered that thought. “I do not know…” he admitted with a grimace. “He’s just a low ranking soldier….his parentage made him no better than an orphan…” Lotor sighed then. “I took for granted the education that was given to me, that was my right as the crown prince. Sabbath may not know how to read more than few symbols in the human language.” “So what do we do?” Allura asked, and she risked teasing him. “Will you be reading him these books?” She squealed as Lotor pinched her bottom, the man tsking. “No. But I can and will see about ordering a translated copy of these books. If they’re popular enough, they should exist in other languages.” “Yeah…I don’t read these books myself, but I do know enough about them to recognize a few names as popular authors.” She confirmed for him. “Ah, there. Problem solved.” Lotor said, and pressed into her once more. He moved in to kiss her, but at the last second stopped, a twinkle in his eyes. “So you don’t read these type of books?” “No, I don’t.” “Not ever?” Lotor prodded her, and she shook her head no. “Not even one time?” “Well…” A hesitation from Allura, and then she was reluctantly admitting it to him. “Maybe one time. But that one time was enough for me!” “And how did reading such words make you feel?” Lotor asked her, a teasing grin on his face. “Did they excite you?” A quick kiss against her lips, Lotor continuing. “Did you get aroused….did you picture the goings on in your mind…?” Allura knew she was blushing, her face heated. “No…no I didn’t…” “Are you sure? You never perhaps imagined yourself in the place of the ladies in the books? She made a scoffing sound then. “I didn’t need to do any such thing! Lotor, I told you…the ones I looked at…were silly, almost entirely focused on sex, and had unbelievable situations. Besides..” She hauled him in for a kiss by his shirt’s collar, smiling against his lips. “I much rather live out real moments, than ones manufactured to give reader’s a cheap thrill.” “I too would rather make my own memories, than rely on a book for such things.” Lotor told her, and they kissed again. This time the kiss was more heated, their tongues colliding in a sensual caress, Allura running her hands along Lotor’s muscled arms. His grip on her bottom kept her pressed against him, Lotor beginning to massage her rear with confidant flexing of his fingers. “I missed this…” Allura sighed when they broke apart to breathe properly. “I missed being with you.” His look was one of pure delight, Lotor pleased by her words. It made her feel less silly to be hungering for him after nearly twelve hours, Allura gaining confidence from his smile. “The hours seemed to stretch on forever…” Lotor agreed. “Even when I was at my most busiest, I thought of you, and how much I wanted to be with you.” She was flattered by his words, Allura smiling back. “Well, I am here now…” Her words strongly hinted at invitation, one Lotor was quick to seize by kissing her. Her lips weren’t the only thing he was determined to take, Allura finding his hands transferred their grip to her waist, Lotor lifting her up onto a box piled on top of three more. For a second the tower turned unsteady, but then it settled into place, Allura lifting her legs and hooking them around Lotor. He fit against her body, and she could feel the tell tale signs of his arousal, the tent in his pants pressed against her center. She moaned at the thought that it would take just a slight adjusting of their clothing for him to be inside her. The thought combined with his kisses was enough to get her slightly wet, and Allura knew it wouldn’t be long before she was completely drenched. Especially since Lotor was beginning to run his hands all over her body, Allura mimicking his actions almost frantically. He kissed her again, Allura running her hands through his hair. “I want to savor you…” Lotor whispered against her mouth, and licked at her bottom lip. “I want to relish the taste of you, the touch, the feel….” Another kiss, and then he was moving downwards, going past her chin and onto her throat. She sighed as he mouthed at the skin there, Allura reaching towards the tips of his ears. A low purr rumbled out of Lotor when she began to rub the tip between thumbs and forefingers, Allura generating a pleasing friction on that sensitive point. Moist imprints of his lips were left on her throat, Lotor tugging down her shirt so that the sleeves slid down her arms. She continued to play with his ears, and now she began to grind against his erection, hearing him gasp as he bit gently at her shoulder, The scrape of his fangs was a delicious burn, Allura moaning as Lotor kissed away the sting. He lingered over the crook of her shoulder, licking and sucking at the skin there. Though she knew she should stop him from leaving a mark, Allura couldn’t find the heart to tell him no. Lotor continued to purr, trying to ease down her shirt enough to reveal her breasts. She gasped, and began pulling him upwards before more than a nipple could be exposed, Allura kissing at his lips. “Lotor, it’s not fair…” She whispered, and he looked surprise. “What’s not fair?” He asked, and she almost whined. “That you’re spoiling me.” Allura clarified, and pushed him down enough that her lips were by his right ear. “I want to take care of my Drule too.” And then she licked at his ear, feeling Lotor twitch, the reaction more pleasured than surprised. His arms went around her, Lotor hugging her as she began to ply affection on his ear, her tongue licking and swirling about, before she took in the tip. Lotor made a mewling sound, so uncharacteristically unlike him when she began to suck on the tip. She bet his eyes were rolling back in pleasure, and she could feel the tremble shaking his body. It thrilled her that she could have such an effect on him, Allura wiggling more furiously against his erection. She wanted the barriers of clothing gone, wanting to feel him sink inside her while she sucked on his ear, Lotor trembling in that delicious manner. She was lost to the taste of him, barely able to stop what she was doing to whisper urgent words. “Now. Lotor now!” He didn’t need her to further clarify, he was already reaching for the waistband of her pants. He was all set to jerk them down over her hips, when the door to the room opened. Allura had her eyes closed, but she froze at the sound of the door sliding open, the princess wishing she had thought to lock it. Her eyes snapped open at the familiar scream, Allura hearing the sound of a heavy thud hitting the floor. It was a pile of bedding that Nanny had dropped, the heavy blankets and sheets laying in a heap at her feet. Allura chose to focus on them rather than the horrified look on the woman’s face, Nanny’s mouth open, strangled sounds coming from her.

From my friend who shared her delicious Zucchini Cake recipe with me comes this wonderful chocolate dessert. I made it for the first time last week (though I’ve had the recipe for months!) and it was wonderful! This cake has great chocolate flavor and is so simple to make. I’m sharing her original recipe below. I reduced the sugar to 1 3/4 cups and substituted 1/4 cup coconut oil and 1/4 cup applesauce for the 1/2 cup vegetable oil. However, mine wasn’t quite as moist as the one my friend made, so I think I might try all coconut oil next time. Deep Dark Chocolate Cake 2 cups sugar 1 3/4 cups flour 3/4 cup cocoa 1 1/2 teaspoons baking soda 1 1/2 teaspoons baking powder 1 teaspoon salt Mix above dry ingredients together in large bowl, then add: 1 cup milk 1/2 cup vegetable oil 2 teaspoons vanilla Mix well, then add 1 cup boiling water. Stir until combined. (Batter will be very thin.) Pour into a greased 13 x 9 inch pan and bake at 350 degrees for 30-35 minutes. Cool. Spread one 8-ounce container of whipped topping over the top of the cake. Refrigerate at least an hour before serving; store in the refrigerator.

Cindy Perlin, LCSW Do you have pain almost everywhere? Have you also been diagnosed with diabetes, heart disease, cancer, kidney disease or have debilitating chronic fatigue? Have you had multiple joint replacements? If your answer is yes, and you’ve been seeing a conventional primary care provider or a number of different specialists to deal with your many chronic conditions, chances are good that you are on a multitude of medications to manage your symptoms. It’s also highly probable that none of these physicians has looked for common root causes of these systemic conditions. It is likely that these medications have side effects and that you are on other medications to treat these side effects. It is also likely that you will never get better if you continue on this path. A Better Way As I discuss in my book, The Truth About Chronic Pain Treatments: The Best and Worst Strategies for Becoming Pain-Free, you are sick for a reason. To get better, which IS possible, you need to look for the cause(s) of your problems and treat them. The most common causes of systemic illnesses are nutritional deficiencies, chronic stress/unresolved trauma and toxic exposures. Addressing these, which conventional medicine almost never does, can restore your health, no matter how old you are or how long you’ve had the conditions. Most Americans eat very poorly. Highly processed, “fast” foods compose a large proportion of many people’s diets. Even if you believe you eat healthily, most of our food is factory farmed and grown in soil that is depleted of critical nutrients. We usually don’t eat enough fruits and vegetables and eat too many unhealthy fats or not enough of the essential, healthy ones. Common nutritional deficiencies include magnesium, vitamin D, B vitamins and omega-3 fatty acids, all of which are required to support healthy cells, tissues and organs and to support our immune system. The best way to address these issues is to consult a physician who practices functional or integrative medicine. Because these physicians generally spend a great deal of time with their patients working to discover the roots of the problem and educating the patient about treatment, they are usually not covered by health insurance. If finances are a problem, do your own research on the internet. One website I find particularly informative and trustworthy is www.mercola.com. Dr. Mercola also has a daily, free e-newsletter that is worth subscribing to. Chronic Stress/Unresolved Trauma The mind/body connection is usually ignored in conventional medicine. Chronic stress ramps up physiology in many ways that can create pain and illness (increased blood pressure, heart rate, muscle tension, respiration) and decreases many other functions (immune system activity, digestion, healing, and maintenance) that need to be optimized for good health. One common source of unremitting stress is chronic childhood trauma. The Adverse Childhood Experiences (ACE) Study, originally published in 1998, found that the more types of adverse experiences a person had, the more they were likely to have health problems as an adult. Adverse childhood experiences studied included physical, sexual and emotional abuse, physical and emotional neglect, mother treated violently, household substance abuse, household mental illness, parental separation or divorce and incarcerated household member. Children who grow up in these types of environments don’t feel safe and grow up to be adults with hypervigilant, over-aroused nervous systems, i.e. chronic stress. Talk therapy, the most common type of psychotherapy, including cognitive-behavioral therapy, can be helpful in providing emotional support, developing an understanding of the roots of the problem and teaching skills that can be applied to reduce stress. However, the part of the brain that stores the trauma and maintains hypervigilance cannot be reached verbally. As a result, talk therapy usually doesn’t fully solve the problem. Look for a psychotherapist who practices EMDR or energy psychology techniques like Thought Field Therapy or Emotional Freedom Technique to address specific traumatic memories. A self-help guide to the Emotional Freedom Technique is available for free at www.emofree.com. For overall brain calming to address hypervigilance and chronic overarousal, seek out a neurofeedback therapist. Neurofeedback teaches the brain to normalize arousal and function. More information on these therapies and how they can be used for pain relief can be found in my book, The Truth About Chronic Pain Treatments: The Best and Worst Strategies for Becoming Pain-Free. There are many substances in our environment and in our food that can cause illness. Some people, by virtue of their genetics, are less able to eliminate toxins from their bodies and so are more vulnerable to becoming ill from exposure. Common toxins in food include artificial sweeteners like aspartame, MSG, artificial flavors, and preservatives. It’s best, for optimum health, to avoid foods with these ingredients, most of which have not been adequately tested for safety. Many people also have a sensitivity to gluten, a substance naturally found in wheat and many other grains, and benefit from eliminating it from their diet. Other toxins are found in cleaning products, so careful selection of products that include only natural ingredients is advised. Toxic black mold is another environmental cause of widespread illness. The Stachybotrys chartarum species of mold is the dangerous kind. It can cause widespread muscle and joint pain as well as numerous other symptoms over time, including mental and neurological symptoms, respiratory symptoms, circulatory symptoms, vision and eye problems, skin problems, immune system problems, reproductive system problems, and fatigue. Mold grows in warm, dark, moist places. A common place for mold to grow is in the ceiling below a chronically leaky roof. If you suffer from many of these symptoms, have a mold abatement specialist check out your home. The Bottom Line If you suffer from widespread chronic pain and other illnesses, you need to get to the root of the problem if you want to get better. Pharmaceuticals, which address only symptoms, will not do the job. Cindy Perlin is a Licensed Clinical Social Worker, certified biofeedback practitioner, chronic pain survivor, and the author of The Truth About Chronic Pain Treatments; The Best and Worst Strategies for Becoming Pain Free.

It may look like I’m on a Korean streak here, knowing that I just went to Korean Steamed Egg. Nicely fluffed up bowl of steamed eggs that was calling out for me to poke through. Kimchi Soup. Rm16.00. My nose would go all-runny every time I have a dose of Kimchi Jjigae. A bowl of hot and spicy soup that would always make me reach out for tissues. This version wasn’t as spicy as I thought it to be – unexpectedly toned down and a little less flavourful perhaps. Beef Ribs Stew. Rm19.00. My enticing bowl of simmered beef ribs stew turned out surprisingly – clear. Many would’ve disapproved however, probably noting that it was lacking in flavour. I would’ve vetoed that, but was glad that it didn’t turn out like one of those over-flavoured, over-rich stew that would probably get too salty midway and overwhelmingly salty towards the end. That said, if you’d ask me again on a bright sunny day, I may default from what I just said. Nevertheless, there were quite a fair portion of beef ribs in this. The meat was moist, fell off the bones easily and with a few knobbly lumps of fat still intact. There were vermicelli noodles at the bottom too. Now, I can’t exactly tell what dessert this is, as it was merely placed on the table in a hurry by a seemingly agitated waiter, midway through my meal. Bit too anxious for dessert don’t you think? What I can tell you is that it was amazingly good, undeniably refreshing and a great chilled dessert tea. It had shaved ice in the middle with a tinge of cinnamon and ginger flavours inside. Overall Rating: 7/10. Bypassing the unhappy server, I had a decent meal. The dishes I sampled was good and banchan superb – for all the wrong reasons so it seemed. All in all, a decent Korean restaurant in PJ worth visiting. Dae Jang Geum is located at: 20B-2 & 3, Jalan 14/20, Seksyen 14, Petaling Jaya Located right above a corner Chinese hawker shoplot. Food Blog by: Dae Jang Geum Korean Restaurant, Section 14 PJ

I spent a good part of March’18 keeping tabs on the state of the weather in Japan. Planning to visit Japan during spring, when plenty of other travelers flock to see the cherry blossom (sakura) blooms, involved calculated guesswork. Unwilling to rely on luck, I tracked Japanese sakura forecast websites, bookmarking and making mental notes to revisit them. I also joined a set of enthusiastic Japan travel groups (this and this) in virtually praying for our stars to align with the season. Our past travel experiences in Mykines and Machu Picchu have taught us that weather conditions can be the greatest travel deterrents or enablers. So I latched on to the internet to help lead us to the best sakura spots should the weather be on our side. Afterall, in a country filled with thousands of sakura trees, surely a few would be in bloom for us to see? Imagine my horror when two weeks before our planned vacation, the web erupted with photos of the first blossoms in Tokyo and Kyoto. These were the cities where we were most hoping to view the white and pink five-petaled flowers. As spring decided to show up earlier than expected, the blooms peaked days before our arrival. Naturally, I spent our pre-departure days worrying about the weather. I crossed my fingers, knowing that a drastic spell of wind and showers could wipe our chances of seeing sakura trees altogether. For the Japanese, the sakura season holds a deep significance. It is a reminder that although beautiful, life is also fleeting, similar to the precious sakura petals that mature and fall within a span of days. The trees stand for renewal and hope. Along those lines, I traded my obsession for faith. Thankfully, our luck sustained. We experienced the sheer joy of watching not one or two but multitudes of cherry trees in their prime, arms wide stretched in all their glory. Our cameras never grew tired. My eyes continued to be mesmerized by the presence of these delicate flowers. Eventually, we ended up seeing unparalleled blooms in places that we hadn’t even planned on visiting. Some of the places where we found blooms at their peak: Tokyo: Shinjuku Gyoen National Park Kyoto: Maruyama Park, Gion Corner, parts of the Philosopher’s Path (a beautiful walk regardless of blooms) Koyasan: Shojoshinin Temple, and the entire stretch of its main street Mount Fuji: Lake Kawaguchiko north shore, Oshino Hakkai park Sakura Season: Planning Tips If you plan a visit to Japan for sakura viewing, know that: - While cherry trees bloom based on weather conditions, chances are that you will definitely spot some trees in their prime if you plan to be in Japan from mid-March to mid-April. - There are thousands of cherry trees in Japan. Spring arrives in the southernmost part of the country first, and subsequently, the cherry trees in those regions bloom as early as late February. If you plan to visit in mid or late April, your best bet of spotting cherry trees is in the northern region. - Once a tree has bloomed, its petals are likely to remain for a maximum of 12-14 days, after which they begin to fall. - Rain and wind are the enemies of sakura lovers! - Even in the same region, some varieties of cherry trees bloom later than others (ps: there are over 200 kinds of cherry trees). Follow sakura tracking websites to find parks and spots where trees are still in bloom. We found Weathernews.jp and Japan-Guide to be particularly accurate with predictions. The Japan Traveller Facebook group also started a thread with updates about sakura blooms. Make sure you check these sites before you plan your day out while traveling. - After a while of spotting singular sakura trees, you’ll find yourself craving for a vast expanse where all trees are at their prime together. Seek those spots, they are attractive beyond words! - Don’t be discouraged if the locals tell you that the blooms are over even if you are late to the party by a few days. - Cherry trees bloom late in mountainous regions. If you miss the boat in the cities, make sure to plan day trips to the mountains. Leave room in your itinerary for such plans. Things to do during sakura season - Participate in a day-time or evening hanami party. Hanami is a Japanese tradition of celebrating cherry blossoms. People gather together for picnics and meals under cherry trees. - Taste moist and fluffy sakura-themed Japanese sweets, also known as mochi. - Ride a boat on a river surrounded by sakura trees (this can be experienced in Tokyo’s Chidoriga-fuchi moat and Kyoto’s Kamo River if you make it during full blooms). Alternatively, bike rides during sakura season in Kyoto are popular too. - Take an early morning walk to see cherry trees. With not a soul in sight, you’ll have the trees to yourself. There’s much that we’re waiting to share about Japan, including a post for vegetarian travelers. Let’s get this virtual Japanese party started 🙂 Think this post will be handy for your travel planning? Pin it on Pinterest. Earn some good travel karma, share along

Athlete’s Foot / Fungal Infections Call Salt Lake City’s Skin Doctor and Learn Your Options A fungus is a small plant that can grow on the skin. Fungal infections can occur anywhere on the body and thrives in warm, dark, moist areas. The feet, groin area, and under the breasts are particularly inviting spots for such infections. Symptoms include well-defined redness in the affected area, scaling, itching, burning, and sometimes small blisters. A person who is susceptible to fungal infections will most likely experience recurrences of the eruption. Fungal infections can be treated with various over-the-counter creams, sprays, and lotions. If your eruption has not responded to such treatments or if the infection is severe or widespread, our providers can prescribe topical and/or oral medications.

Deck the halls, turn up the carols and let the mulled wine flow, the most delicious day of the year is finally here and we can’t wait to make this your best and most delicious Christmas yet. Our step-by-step, easy to follow recipe cards will be your saving grace, helping you to get your traditional festive feast on the table as effortlessly as possible. On the subject of saving time, we’d recommend doing a little bit of prep the day before. All the information you need is in the cards below, so make sure you read them in advance to get the most out of your Christmas box. Wishing you a very Happy Christmas from all at HelloFresh. To buy our Christmas box click here: www.hellofresh.co.uk/christmas Carrot for the gravy Chicken Stock Pot Plain Flour for the gravy(ContainsGluten) Unsalted Butter for the red cabbage(ContainsMilk) Rosemary for the potatoes Plain Flour for the potatoes(ContainsGluten) Rosemary for the turkey Netherend Butter Unsalted(ContainsMilk) Pigs with their blankets Water for Gravy Preheat your oven to 200°C. Boil your kettle. Halve, peel and chop the onion into quarters. Chop the carrot into five chunks (no need to peel!) - use one of the carrots from the bag we’ve sent you. Chop the celery into four chunks. Pop the veggies in a deep roasting tray with the chicken drumsticks. Drizzle everything with oil, a pinch of salt and black pepper. Roast on the middle shelf of your oven until everything is nicely browned and crispy, about 45 mins - 1 hour.In a measuring jug, mix the chicken stock pots with the boiling water (amount specified in the ingredient list), stir to dissolve the stock pots and set the stock aside for later. Remove the tray from your oven. Use a potato masher to slightly break up the veggies and chicken drumsticks, then stir through the flour (amount specified in the ingredient list) and pour over the stock you made in step 2. Mix together and pop back into your oven for 45 mins - 1 hour, or until the gravy has reduced and thickened nicely. Once nice and thick, drain the gravy through a sieve or colander into a large mixing bowl. Use a large spoon to squeeze out all the meaty juices from the chicken and the veggies. Allow to cool, then cover with clingfilm and refrigerate. Either reserve the veggies and chicken drumsticks to cook our soup recipe later on, or discard. Chop any tough bottoms off the Brussels sprouts, cut each sprout in half through the root and then in half again to make quarters. Add to a bowl, cover and refrigerate ready for tomorrow. Quarter the red cabbage and remove the tough white core (see photo). Slice as thinly as you can. Pop in another bowl, cover and refrigerate. Peel the potatoes and chop them into 3cm sized chunks. Pop them in a large saucepan of water, ensuring all the potatoes are completely submerged, and cover with a lid or clingfilm. Leave overnight at room temperature. Remove the tops and bottoms from the carrots and parsnips. Quarter lengthways and then chop into batons the size of your index finger. Pop in a third large bowl, cover and refrigerate. Lay a bacon rasher on a chopping board and then roll a cocktail sausage up in your bacon. Repeat with the other sausages. Pop them on a plate, cover with clingfilm and put them in your fridge (you’ll cook them with the turkey tomorrow). Preheat your oven to 180C. Pick the rosemary leaves (both the rosemary for the turkey and the rosemary for the potatoes) from their stalks. Discard the stalks and finely chop the leaves. Zest the lemon with a fine grater. In a small bowl, mix together the lemon zest with half the rosemary and the olive oil (amount specified in the ingredient list), you’ll use the remaining rosemary for the potatoes. Drizzle the lemon and rosemary oil over the turkey (you can cook it in the tray it came in). Massage the oil over the skin of the turkey. Season with a generous pinch of salt and black pepper. Cover the turkey with foil and then pop onto the middle shelf of your oven. TIP: Don’t forget to wash your hands after handling raw meat! Roast the turkey for 1 hour with the foil on. After 1 hour, increase the oven temperature to 200°C, remove and discard the foil and pop the butter (amount specified in the ingredient list) on top of the turkey. Return to the oven for 20 mins to melt the butter. After 20 mins, remove the turkey from the oven (close the oven door to keep the heat in) and baste the turkey with the melted butter. Tilt the roasting tray and use a large spoon to spoon the butter and juices over the turkey skin. Add the pigs in blankets to your roasting tray at this point to cook for the remaining 40 mins. TIP: The pigs in blankets are cooked when they are no longer pink in the middle. Repeat the basting process every 20 mins. TIP: The turkey is cooked when you stick a knife into the thickest part of the breast and the juices that run out are clear. Total cooking time: 2 hours. Once cooked, remove the turkey and the pigs in blankets from your oven and leave to rest on the side for 1½ hours, covered tightly with foil. TIP: This will make the turkey more moist and will allow you to get everything else cooked stress-free. While the turkey cooks, pop the large saucepan of potatoes (keeping the water) on high heat, with a generous pinch of salt and bring to the boil. Simmer for about 10 mins. Mix the remaining chopped rosemary with the plain flour, a large pinch of salt and black pepper. Pour the potatoes into a colander and leave for 2 mins so they drain completely. Dry your large saucepan completely and return the potatoes to it, off the heat. Add the rosemary flour and shake vigorously to ‘fluff upʼ the potatoes and evenly distribute the flour. TIP: By doing this you create more surface area on the potatoes so they go crispier in the oven. Leave to one side. Peel the apple and then grate on the coarse grater. Halve, peel and chop the red onion into small ½cm chunks. Melt the butter (amount specified in the ingredient list) in a wide bottomed saucepan over medium heat. Add the red onion and cook until softened, 5 mins. Stir frequently to make sure it doesn’t brown. Add the cabbage, apple, sugar (amount specified in the ingredient list), cinnamon, star anise and apple juice (amount specified in the ingredient list - serve the leftover juice to the kids!) to the pan. Stir and bring to the boil, then cover with a lid (or foil). Cook on medium-low heat until the cabbage is completely softened, 45 mins. Stir every now and then to make sure it is not catching. Remove the lid, increase the heat to medium-high and cook to evaporate any remaining liquid until the cabbage is glossy. Remove the star anise, season with salt and black pepper to taste and then remove from the heat (you’ll reheat it later on). Once the turkey is out of the oven, add a really good glug of vegetable or sunflower oil to a large roasting tray - you need the oil to cover the whole bottom of your roasting tray. Pop it in the oven - you want the oil to get really hot so the potatoes cook better. TIP: If your tray is small, use two trays as you want the potatoes to be in a single even layer to get crispy! Once the roasting tray has been in your oven for at least 10 mins, remove it and gently tip the potatoes into it - careful not to burn yourself on any spitting oil! Make sure the potatoes are in an even layer (or they won’t get crispy). Roast on the top shelf of your oven until golden and crispy, 1 hour - 1 hour 15 mins. Turn the potatoes over halfway through cooking. Just cook for a few more mins if they aren’t golden in this time. Once the root veggies are in the oven, peel and grate the garlic (or use a garlic press). Add the pancetta to a frying pan with a good splash of oil and cook over a medium-high heat until golden, 8-10 mins. Reduce the heat in your pancetta pan to medium (pancetta still in the pan!), add the Brussels sprouts and fry for 5 mins. Now add 3 tbsp of water, cover with a lid and steam-fry until the sprouts are just cooked, 6-8 mins. TIP: The Brussels sprouts should be tender but still a vibrant green colour with some bite. Add the garlic and cook for 1 minute. Add the double cream and bubble away for 3-4 mins. Taste and add salt and black pepper if you feel it needs it, then remove from the heat (you’ll reheat it just before serving). Carefully transfer the foil covered turkey to a chopping board if you haven’t already (reserving any delicious meaty juices), ready to carve. If there is any, the fat on the gravy should have all risen to the top and solidified in the cool, so carefully scrape it off the top and discard. Pour the gravy into a saucepan and bring to a simmer. Bubble away for 3-5 mins. TIP: If you like a thinner gravy stir in a splash of the reserved turkey juices (and a splash of water if you feel it needs it), then bring to the boil. Season to taste. Once piping hot, carefully pour into a gravy jug. You can also reheat the red cabbage at this point (and the Brussels sprouts as well if they are a little cold). When you’re ready to carve, remove the foil, and make sure you have a sharp knife! This is essential. You then have two options. You can either (using your sharp knife), cut thin slices directly off the turkey breasts or cut the whole breast off the carcass, pop it on a board and thinly slice it. Do whichever you feel comfortable with. TIP: Pop a bit of damp kitchen paper or a tea towel under your chopping board (to stop it slipping).

First off, you will probably love this recipe. Just had to get that out of the way. Second, I had to make this recipe twice. Because the first time I had to troubleshoot a bit. The Instant Pot is a little tricky to understand at first (at least for me it was), but now that I’m getting the hang of it, I’m loving it. Note: I am using the 6 quart Instant Pot for my recipes, not the big 9 quart one and not the mini (3 quart). On my first round of trying this recipe, I kept getting a “burn” message on the front of the pot and I thought, “well that can’t be good”. So, I did some Googling and discovered that when the Instant Pot says that, it means the heating mechanism is overloaded and not distributing heat evenly, therefore it just shuts off. The culprit in this case? Too many meatballs in the sauce and more importantly, AT THE BOTTOM OF THE POT – they weren’t letting the moisture get through. PRO TIP: You need enough liquid in the Instant Pot to cook properly with it and create a means for steam. You’ll find a lot of Instant Pot recipes tell you to not mix the wet ingredients into the food until it’s done cooking. Just plop them right on top and cover the pot to pressure-cook. i.e. if you’re making chili, put ground beef in, then just pour any sauces and seasonings over the top and DON’T MIX til it’s done cooking. Seems weird, but it’s a necessary step you need to train yourself to do when using an Instant Pot. Now, back to the recipe. I loved how quickly the Instant Pot cooked the spaghetti squash, and I thought the meatballs came out perfectly soft and flavorful. But that could be because I make great turkey meatballs. My few “secrets” are the ketchup and the white bread. Could I sound MORE American right now? I know, but trust me, the ketchup adds sweetness, and the wet crumbled white bread is an old trick my Safta taught me, and has been a known practice of many Nonnas around Italy too. You wet the white bread with water (or milk some people suggest) so its soggy but not soaked, then you crumble it all over the ground meat and mix it in. Makes the meatballs more moist. The sauce gets a deep red color and gets flavored by the meat, so it ends up being like a “Sunday sauce”. It’s wonderful. My family approved too – so much so that they ate literally all of them when I wasn’t home. Instant Pot Turkey Meatballs and Spaghetti Squash - 1 lb ground turkey (I used 93% lean) - 1 small-medium onion, chopped fine - 3 cloves of garlic, minced - 1/4 tsp dried oregano - 2 tbsp ketchup - 1 tbsp Worcestershire - 1 egg - 1 tsp Kosher salt - Black pepper to taste - 1 piece of white bread, wet and crumbled - 2 tbsp finely grated Parmesan cheese - 1/3 cup Italian style breadcrumbs - 1 medium spaghetti squash - 1 28-oz can crushed tomatoes - 1 cup tomato water (add 1 cup water to the 28 oz can and slosh around to make tomato-y) - 2 cloves garlic - 1 tsp Kosher salt - 1 tbsp tomato paste - Sprig of fresh basil - In a large bowl, add onion, garlic, ketchup, Worcestershire, salt, pepper, egg, and oregano and mix together. Then add the meat, the white bread, and breadcrumbs. Mix with your hands until well incorporated, just try not to over-mix. - Wet hands slightly and form the meat into balls a little larger than a golf ball (I’d say two heaping tablespoons or so). I made roughly 15-16 meatballs. Set aside. - In a separate non stick sauce pan, heat 1 tbsp olive oil over medium-high heat. Arrange meatballs in a single layer and let brown on all sides. They don’t need to be cooked through because they will continue to cook in the Instant Pot. Remove from pan and set aside. - Turn on the Instant Pot. Prick the spaghetti squash all over with a fork and place in the Instant Pot. Pour over the can of crushed tomatoes and tomato-water, tomato paste, garlic, and salt. Don’t distribute anything evenly or mix. Add the meatballs to the sauce on either side of the spaghetti squash, and you can even pile them up on top of one another or the squash (they don’t all need to be IN the sauce, as this may be the cause for the “burn” error message). - Set the Instant Pot to Pressure Cook on High for 15 minutes, close the lid and make sure the float valve is set to “seal”. When the time is up, let it naturally release for 5 minutes, then quick release the rest of the pressure. - Remove the spaghetti squash carefully and let it cool off for a few minutes, then slice down the middle and scrape out all the seeds. Run a fork through the squash and it will automatically create strands. - Add parmesan cheese to the sauce and the sprig of basil and let simmer in the pot for a few mins before serving. If you want to thicken the sauce more, you can set the Instant Pot to saute mode and let it bubble away for a few. - Serve meatballs and sauce over spaghetti squash and top with more grated parm and some basil. Enjoy!

You can spread the flu to people, including your family/whanau and friends, who are at most risk of complications While general health affects the severity of an infection, the influenza virus is contagious and anyone can become infected. Influenza is more than just a ‘bad cold’. Although some of the symptoms are the same, influenza is usually much more severe. Symptoms of influenza include a cough, headache, fever or chills, body aches and pains, fatigue and generally feeling miserable. Influenza, commonly called the flu, can be a serious illness that is sometimes fatal. Even if you do not end up in hospital, influenza can keep you in bed for a week or more, preventing you from doing work, sport or just about anything that requires leaving the house. The flu spreads from person to person. The influenza virus is transferred in droplets of moisture expelled through breathing, coughing and sneezing. The virus is spread when a person touches any droplets which contain the influenza virus and then touch their mouth, nose or eyes before washing their hands. Influenza can affect anyone, no matter how fit, active and healthy they may be. Although older people and people with underlying health conditions are most at risk from influenza associated complications, previously healthy people can still become seriously ill an even die. We cannot predict from year to year how severe the influenza season may be. The flu virus can change yearly and new strains can emerge to which people are not immune. To maintain the most effective protection against influenza, annual immunisation is required. - protection lessens over time - each year influenza can be caused by different strains of influenza viruses that are not represented in the previous year’s vaccine It takes around two weeks to develop immunity once vaccinated. Ideally, immunisation should be carried out before the main influenza activity in May to September. People can be immunised at any time during the influenza season, the vaccine is only free for those in the high-risk groups until the 31 December. Seasonal influenza vaccinations are recognised as being the single most effective way of reducing the impact of seasonal influenza – especially for those most at risk of complications. Influenza survivor, Community clinic nurse Sam Pohe’s job was to endorse the flu vaccine to her high-risk patients but, as she lay in a coma at death’s door, her body riddled with complications deriving from influenza, it became obvious she’d forgotten to get one herself. The Whangarei 45-year-old was usually one to practise what she preached but, last year, got so busy vaccinating her patients, she forgot to get immunised herself. This is Sam's story on YouTube - https://youtu.be/Vct-M9fz9ME (courtesy of Northland District Health Board - Media Release) The difference between influenza and a common cold |Influenza||A common cold| |Sudden onset of illness. Moderate to severe illness |Fever (usually high)||Mild fever| |Headache (may be severe)||Mild headache (congested sinuses)| |Dry cough, may become moist||Sometimes a cough| |Muscle aches||Muscle aches are uncommon| |Shivering||A runny nose| |Best rest necessary| |Can suffer severe complications (eg pneumonia)| Stop the spread of the flu If you are unwell, stay at home until you are better. Follow basic hygiene practices: - Wash your hands regularly for at least 20 seconds and dry them for 20 seconds – or use an alcohol-based hand rub - Cover your mouth and nose with a tissue when you cough or sneeze – then put the tissue in a lined bin - Cough or sneeze in to your elbow if a tissue is not readily available - Avoid touching your eyes, nose and mouth - Don’t share drinks - Avoid crowded places Flu can be anywhere. Get immunised. Protect yourself. Protect your family. Protect your community. Immunisation may be FREE for you. Ask your doctor, nurse or pharmacist today.

Also, if you're wondering whether this means Katie has had maxi pads in her shoes every time we've seen her at a Pump event, the answer is "most of the time." If you're a huge fan of the show, you must read my entire chat with her. I found her to be super relatable, and she shared some mean beauty DIYs (as well as answering my fangirl question about Kyle Richards' hair). Canfield McNish said that the more shoe between the ball of your foot and the ground, the more comfortable you'll likely feel while wearing them. There's a lot of pressure on your foot when the only thing separating it from the ground is a thin sole (plus a non-slip pad, of course), but some of that is relieved when your foot is more cushioned, like it is with a thicker sole. Back blisters are the bane of every heel-wearer’s existence. (It’s bad enough your toes are suffering, but your heels, too?) To help prevent friction—that causes the blisters—against your heels, rub a little lip balm to the back of your feet where the skin meets the shoes. This will form an extra layer that’ll help prevent any painful blisters from ruining your day. Making sure that the leather is conditioned is one thing that you can do to help keep your shoes in tip-top shape. Canfield McNish also recommended making sure that all of your heels have non-slip pads attached to the bottom. You can buy these at shoe stores, online, at stores like Target and Walmart, or at your local cobbler. The pads help keep you avoid slipping, but they also help protect your shoes from premature wear. A good local butcher is hard to find, but a cobbler? If you’re lucky enough to live close to one, make him your BFF now! “The rubber lifts and soles of high-heeled shoe styles get worn down with extended wear, making them uneven and uncomfortable,” Barry said. “Take your shoes to your local cobbler when this starts to happen to prevent damage — to you and your shoe!” According to New York City-based podiatrist Emily Splichal, it’s not only about the heel. It’s important how you treat your feet post-wear, too: “Focus on stiletto recovery after a day or night in heels,” Dr. Splichal says. She rolling feet on a golf ball, stretching the calves, and spreading the toes with products like Correct Toes or Yoga Toes. “Even the healthiest heels are still stressful to the foot and body, so recovery is one of the most important secrets to being able to wear heels pain-free.” Wet the insides of your high heel shoes to stretch them. Water can speed up the breaking in process by helping to mold the inside material of your shoes to your feet. Take a damp cloth and rub the insides of your high heels. Put them on while they’re still moist and wear them for an hour or more. You can also dampen a pair of socks and wear them with your high heels for the same amount of time. We’ve all been through it -those nights where our shoes go from high heels to heel no! As much as we love our stilettos, we don’t love how they leave us limping, blistered, and sore by 10pm. There’s gotta be a better way, right? Short of busting out a pair of flats midway through the night (and pretty much ruining our ensembles), here are several nifty ways to make your heels more comfortable -so you can dance the night away (or at least attempt to do so a little more comfortably). You need to complement your shoe shape and sole width with the shape of your feet to avoid pain on your feet while wearing your favorite pair of heels so it is important to know your foot type. Our suggestion is that you consult a podiatrist; it will be the best way to know your foot type and what’s going on. If you can’t run out to the podiatrist, there’s a couple of neat ways to see if you have a flat foot or a high-arch foot. Wet your foot and step onto a piece of construction paper. When you make an impression, it will show you how much your foot is flattening or how high of an arch you have. You can look at a person’s foot type and see why they are having pain.

Insulation Gorrie WA We specialise in basic and custom-made fabricated roof insulation in Gorrie for residential and business applications. Your choice of roofing insulation product depends on the roof type. Lots of commercial and industrial applications have metal deck or fibre cement roofings and need an insulation blanket. Many homes have actually tiled roofs and need the more conventional insulation batts. Roofing Insulation Blanket In Gorrie WA We provide a broad series of roofing insulation blanket options including; Insulation roof blanket is bonded to Sisalation reflective foil and are made in basic lengths up to 20m. However if you have the exact measurements needed, we will fabricate your insulation blanket “cut to length”. This will save you time, money and is much more secure onsite with the decrease of needing to cut whilst installing in the roof. Roofing Sarking is also typically described as ‘Sisalation’ which is a Fletcher Insulation top quality product variety. Foil Sarking is a major element for domestic and business thermal insulation in roofings, walls, under floorings, cooling ducts or faced to glass wool blanket. It supplies a waterproofing barrier, prevents dust and drafts and assists with energy efficiency. Underfloor Insulation In Gorrie Underfloor insulation is a key part of a total insulation service. Cold air turns up through your flooring and has a direct effect on the warmth of your living areas. Most houses will benefit considerably by insulating both ceilings and under floors by enabling you: - To keep heat in your house - Decrease the heating energy expenses - Handle moisture, mildew and mould - The result will be a more comfortable home in summer season and winter, savings from increasing electricity charges and a healthy house environment with a decrease in moist areas. - High performing under floor insulation - Odourless, rot proof, non-hygroscopic (does not bring in moisture). - Does not sustain vermin. - Will not encourage the development of fungis, mould or bacteria. PINK FLOOR BATTS Pink ® Floor Batts, made from light-weight, versatile and durable glasswool and are specially developed for the thermal insulation of underfloor applications in domestic buildings. Manufactured in Australia for over 55 years, Pink Batts ® is the relied on choice when it comes to developing brand-new homes or retrofitting existing buildings for increased thermal performance or acoustic control. Pink ® Floor Batts are a sound financial investment for homeowners, keeping occupants cooler in summer, warmer in winter and providing energy cost savings all year round. Pink ® Flooring Batts are suitable for both new home and retrofit applications. The high density nature of Pink ® Flooring Batts makes sure the product will friction fit and will not droop throughout installation. A retention strapping system, supplied with the product, is advised for use throughout setup. Pink ® Floor Batts are renowned for their firmness, making them easy to set up between basic stud spacing’s -ensuring they remain in place for continuous thermal efficiency. Moreover, thanks to advances in formula, Pink ® Flooring Batts are low itch – making them comfortable to handle during setup. There are 2 main reasons for Acoustic insulation and they are to reduce and manage the transmission of noise through structures such as walls and floorings and second of all to moisten sound reverberation within a space. Noise has the affect of raising stress levels, disrupting sleep and generally decreasing your lifestyle. Typical sound disruptions such as traffic noise, flight paths and powerful home entertainment systems have an effect on noise levels in your house. Acoustic insulation can help in areas which are more susceptible to noise transference, including;. - Home Theatres - Kid’s Rooms, Nurseries - External Noise - Underslab Insulation. Underslab insulation is now a mandatory requirement as part of Section J in the Building Code of Australia (BCA) definitions for many buildings. This insulation is generally installed with the foil face down and mechanically fixed utilizing insulation fasteners and all joins are taped. We can provide lots of options to meet your requirements for the underside of:. - Top floor concrete roofs - Basement parking lot slabs - Chiller beams applications. Please call us with your specifications and use requirements consisting of system R Values. We will encourage you on the products that are right for your specific application. We also offer an installation service for all our products. Beat rising electricity expenses before it is far too late! Electrical energy bills in will soar by as much as an overall of 64 percent over the next 3 years as managed electrical energy rates start to increase due to different government efforts and lack of infrastructure. One way to assist decrease your energy costs by an average of 30% per year is to have actually insulation set up in your home. Whilst mandatory for all new houses, lots of older homes, after the rebate, stay un-insulated and owners and occupants alike will start to suffer not just from varying extremes in environment conditions but likewise from the crippling cost of their electrical energy costs which are tipped to increase by figures someplace in the $400 – $700 annually range. With the typical 3 bedroom family house costing very little more than this to insulate, the expense of getting us to set up quality insulation in your home. And with there being long shot of energy expenses boiling down in the future now is the time to get your house insulated prior to the expense of insulation products and services also increases. So call us now for a totally free measure and quote.

Cornbread Stuffing with Green Olives, Cranberries, and Pecans! Sweet, buttery California green ripe olives add a little something special to this classic Thanksgiving stuffing. - 3/4 cup pecans - 1 batch cornbread (homemade or store-bought, 8- to 10-inch pan size, or enough to make about 8 cups cubed) - 4 tablespoons (1/2 stick) unsalted butter, plus extra for buttering the baking dish - 1 large yellow onion, finely chopped - 4 stalks celery, finely chopped - 2 tablespoons chopped fresh sage - 2 tablespoons chopped parsley - 1 teaspoon dried thyme - 1/2 teaspoon salt, plus more to taste - 1/4 teaspoon ground black pepper, plus more to taste - 3/4 cup California green ripe olives, drained and roughly chopped - 3/4 cup dried cranberries - 2 large eggs - 1 cup chicken or vegetable stock - 1/2 cup half and half 1 Preheat the oven to 350ºF. Butter a 9x13-inch baking dish. 2 Toast the pecans: Scatter the pecans on a baking sheet and toast in the oven until slightly darkened and fragrant, 10 to 15 minutes. Transfer the pecans to a cutting board and roughly chop while still warm. Set aside until needed. 3 Cut the cornbread into cubes and toast: Use a serrated knife to cut the cornbread into roughly 1/2-inch cubes. Be gently as you slice to avoid crumbling the cubes. You should have about 8 cups cubed. Transfer the cubes and any crumbs the baking sheet used to toast the pecans. Toast for 15 to 20 minutes, stirring partway through, until the cubes look golden around the edges and feel dry to the touch. 4 Meanwhile, cook the vegetables: In a large skillet over medium heat, melt the butter. Add the onions and celery, and cook for 5 minutes. Add the sage, parsley, thyme, salt, pepper, olives, and cranberries. Cook for 3 to 4 minutes longer, or until the vegetables soften and the herbs are very aromatic. Let cool for 10 minutes. 5 Mix the stuffing: Gently stir the cooked vegetable mixture into the bowl with the cornbread cubes. Stir in the pecans. In a small bowl, whisk the eggs, stock and cream together. Pour over the stuffing and toss gently to combine, using your hands if necessary to avoid crumbling the cornbread too much. The stuffing should feel evenly moist; sprinkle with additional chicken stock as needed. Transfer to the baking dish. 5 Bake for 35 to 40 minutes, or until the top is brown and crisp. 6 Serve: Serve the stuffing while warm. Stuffing can also be made a day or two ahead and warmed in the oven before serving.

Hay fever allergies, also known as respiratory allergies surprising affects of the young children in America. To ones surprise, hay fever allergies are seldom connected to hay or bring about a fever, nor does a virus induce hay fever allergies. With the staggering percentage of kids being impacted by allergies, medical understanding of how to treat hay fever and respiratory allergies remains limited. The nail can be filed down and trimmed cautiously, either at dwelling or by a podiatrist. If the infection is gentle and considerably localized then to treat toenail fungus a medical professional may perhaps recommend a medicated nail polish containing either Loceryl or Loprox. If the infection persists or carry on spreading then a medical doctor may well prescribe an oral, systemic anti-fungal medication such as Sporanox or Lamisil. The therapy may perhaps requires about 12 weeks. Both of these drugs have some extremely harmful effects that might not be appropriate for some folks. Read More – Fresno State Health Center Toenail fungus, also identified by the term onychomycosis, is an ordinary situation that disfigures and even demolishes the toenail. The major toe and the small toe are the nails that are most likely to be affected by toenail fungus. This situation is caused by any one of the numerous kinds of fungi that develop in moist and warm surroundings, specially in the footwear. As they rise, they invade and feed on the protein that creates difficult surface of the toenail. If your youngster has been diagnosed with respiratory allergies, there are really a couple of items you can do in your property to help decrease the symptoms. Eliminating as a lot dust and pollen from inside the home can make a significant difference in the severity of allergy attacks. It’s not just the dust you see in the air or on desktops that causes difficulty. There is also dust hiding in carpets, furniture and bedding. Toenail fungus is unusual in youngsters, on the other hand, the possibilities becomes more as one’s age increases. About 48% of individuals in the United States have at least one particular toe affected by the time they are 70 years of age The uncomfortable tight fitting footwear and layers of nail polish enhances the danger of growing toenail fungus. It can also spread individual-to-particular person in public places, such as locker rooms and showers. Obtaining a chronic situation that have an effect on a circulation, such as diabetes or HIV also enhances your risk. The affected nail will come to be stained and will turn really thick and overgrown. One particular could notice stinking debris below the nail. The nail may well disintegrate and in the end fall off fully, or it may become so thick that it is pretty painful to put on shoes. Toenail fungus turns to be a chronic situation, and if it is not aching, many people today do not get treatment. On the other hand, to treat toenail fungus, folks with unrelieved illness like diabetes ought to see a medical doctor if they turn out to be conscious of adjustments in their nails as it may possibly be an indication of more serious difficulties. If the nail turn out to be really thick and it is tough to wear shoes and one particular really feel pain whilst walking then one particular should really pay a visit to a doctor. Read More – Wilson Community Health Center Each time these antibodies recognize the exact same invading allergens histamine is released into the bloodstream causing irritating hay fever, respiratory allergies symptoms. There are two primary kinds of allergies: seasonal allergies (spring by means of fall) and perennial allergies (all-year long). If a fungal infection turns into scratchy, it is adequate to appear for healthcare treatment so that a doctor will examine the toenail and may perhaps take little samples. The nail can be scrutinized for fungi or some other infection under a microscope in the lab. Bluitt Flowers Health Center – Each and every time these antibodies recognize the same invading allergens histamine is released into the bloodstream causing irritating hay fever, respiratory allergies symptoms.