food and beverage

This article may come as a surprise to you
especially if you follow a healthy and nutritious diet...

It's about pizza
the weakness of many people including me. I love pizza- always have. I make sure I eat it in moderation
but it's still one of my favorite foods.

Now there’s good news for pizza lovers.

According to Men's Health magazine
research concludes that pizza can be good for you. It’s important to point out
however
that we're talking about real pizza- not the kind you get from Pizza Hut
Dominoes or the frozen food section of your supermarket. By real
I mean pizza made with real crust
real tomato sauce and pure olive oil.

According to Men's Health
scientists writing in the European Journal of Clinical Nutrition found that eating pizza can reduce your risk of a heart attack. In a 4-year study of nearly 1
0
Italians
those who ate pizza at least once a week were 30 percent less likely to experience a heart attack than the folks who didn't partake of the pie.

This is contributed to pizza's cardio protective ingredients
including olive oil and tomato sauce. And here’s a way to make the pizza even healthier: top it with vegetables
part-skim cheese and use whole wheat crust. You’ll then have a meal that is actually good for you.

Can you get this kind of a pizza in a pizzeria? You might be able to find some that offer whole wheat crust
but I doubt you’ll find any that offer part-skim cheese. What you can do is buy the ingredients at your local grocery store and make the pizza yourself. Speaking from experience
this can be a fun thing!

Enjoy the experience of making your own pizza and savoring a nutritious meal. After all
feeding your body with nutritious meals is the number one thing you can do for better health.

It is possible for people to make healthy food choices even if they only have a short time in which to prepare their meals. The first thing to realize is that it is often that healthy choices do not always mean a need for two-hour meals. A person can choose healthy foods that are quick and easy to prepare at home or to pickup from a takeout place. Cities often provide restaurant guides in their telephone books that display full-page menus indicating what a particular restaurant or drive-thru offers. Many of these food vendors now include healthy alternatives to their usual fast-food selection.

At places like McDonald’s and Hardee’s
it is possible to find consumers who are concerned about their carbohydrate consumption. This has prompted the restaurants to provide other options in their hamburger choices. Hamburgers can be ordered without the bun
for example
and fruit and yogurt are included on the menu along with fresh salads. Many restaurants provide salad choices either as side orders or as complete meals. Often
a salad of fresh vegetables with chopped ham
roast beef or chicken is more attractive than regular menu items. Salads are especially appealing in the summer months because they are lighter on the digestive system.

Restaurants that feature foods in season cultivated by local farmers offer very healthy and affordable choices. Some of these kinds of restaurants will create their own recipes for healthy food options. This provides the consumer with a totally new choice and encourages them to visit the restaurant again.

If home preparation of food is preferred
the options for healthy choices increase. Visiting a local grocery store or supermarket emphasizes the number of healthy choices that are available. Fresh fruits and vegetables are more varied than ever before due to improvements in transportation and preservation methods. All types of cuisine can be prepared quickly because of the choices of fresh goods rather than frozen foods. There are numerous choices among frozen foods as well. The demand for healthy frozen dinners and other meals has increased along with demands for more variety in frozen food offerings. Any frozen food aisle in any supermarket will show as many healthy food options and poor choices. The decision is up to the individual.

People can either choose to eat a healthy diet or an unhealthy one. Time and availability of healthy choices are no longer problems for a person who is trying to eat better and healthier foods.

Everyone loves to eat cake
which is nicely and perfectly decorated. But due to lack of decorating skill ones wish is not fulfilled up to the maximum level. Check out for some cake decorating tips that can help to make your cake more delicious.

Cake decorating tips and Ideas


Baking cakes can be difficult but decorating them can be more challenging. While decorating a cake one has to take into consideration number of factors like flavor
texture and design of the cake. Its very important that you know from where you have to start the cake decoration. This article can help you with some useful tips that can help you on your way to decorating sweet masterpieces.

• It’s very important that you allow the cake to cool down after it is baked. Give yourself at least 30 minutes before starting to apply frosting on the cake.
• You can use a whipped cream frosting to smoothen the decorating process.
• It would be advisable to start from the corners of the cake - they are hardest to frost
• Frost the sides of the cake with lots of icing and steady hands. Start icing with thin layers before moving to the thicker ones.
• Apply dollops of icing in the corners and in the middle of the cake.
• Make sure the knife only touches the frosting part and not the cake.
• You can apply icing to the cake as necessary. Be careful not to smear the icing that you already applied.
• Use strokes to spread the icing on the cake. If the icing is difficult to spread try dipping your knife in hot water
which makes the icing spread faster.
• Style the frosting once it is applied by using a fork across the top of the cake to create a lattice effect. You can also use a knife to create swirls along the top edges of the cake.

Meet a Cabernet cowboy named Jack. He rides the range in Monterrey County
on the 700-acre Galante family cattle ranch and vineyard in Carmel Valley
admiring the rows of vines that produce his estate grown Galante Vineyards Cabernet Sauvignon and other premium varietals.

Jack Galante comes from a long line of historical Carmel residents
including his great grandfather J. F. Devendorf who founded the town of Carmel and later built the historic Highlands Inn. Since the beginning
when the Galante ranch was planted with grapes in 1983 to the development of the winery in 1994
Galante Vineyards has been rounding-up awards and accolades nationwide for their top-notch reds
to become recognized as one of the premier cabernet producers in Monterey County.

As a native Texan
I was immediately drawn to Jack and his partner Dawn
for their down-to-earth
cowboy style all blue jeans
boots and big smiles. But beyond the Texas charm are bold wines that speak for themselves
revealing hints of the heat of Carmel Valley with layers of fruit and earth.

Jack believes quality fruit is the secret to great wines. Our philosophy is to grow the finest grapes possible and let them speak for themselves through the wine. He points out that the extreme temperatures of the upper Carmel Valley (Cachagua) result in a long growing season with extraordinary hang time
producing cabernet sauvignon grapes that ripen slowly for intense
rich wines.

Seek out a bottle of the 1998 Galante Red Rose Hill Cabernet Sauvignon. The vineyard is aptly named
rising above a field of crimson roses
among the thousands of rose bushes growing on the ranch today. The wine itself is bold and rich in color
with a burst of dark berry and cherry fruits and medium tannins for a single-vineyard Cab that drinks well now
and should improve with age through 2008. Or sample the 1999 Rancho Galante
a vineyard blend of nice fruit
soft tannin that is easy drinking and pairs well with chicken
pork or beef.

As we head off into the sunset
Jack leaves us with a Galante Vineyards cowboy philosophy to remember
Never follow good wine with water...unless you're out of good wine.

When ever you hear of metal bar stools
you think either standard bar stools with backrests stools with metal legs and swivel seats
or bar stools made entirely from metal with basic seats. The difference is significant
because each has advantages and disadvantages. This all depends on what the bar stools are to be used for.

Ordinary bar stools that boast metal legs with cushioned swivel seating and are set up in all kinds of settings. They are what many of us think of when we envisage early fifties cafes with stools at their bars. The seats are often vinyl. This type of bar stool is great in a retro diner or in your home or game room.

Then there are bar stool completely made from metal. These are in general made of aluminium or stainless steel. They usually have back rests
but no arms. These bar stools are very good where a heavy use of the said bar stools are expected to be used. The all metal bar stools are not the best looking stools in the world
but they don’t serve a very good purpose and being completely made of metal they are a lot cheaper to make and therefore to purchase.

Other than their bland look
one other possible disadvantage of choosing completely a metal bar stool is that the bar stool seats have no cushioning. If you have guests seated in them for more any length of time
they will find it quite uncomfortable. No one likes to sit for long on something hard and cold for very long as comfort is very important.

One solution to this problem is to buy some soft cushions can be tied to the stool or to the back rest of the bar stool. This will make people more comfortable and you will have absolute charge over the colours and patterns
making it far easier to blend the bar stools with the rest of the rooms back drop. One point to think about
the cushion on the bar stool will slide about the seat or back rest a lot so it would be a good idea to add Velcro strips or tie ropes to keep the cushions in place.

If you do choose metal bar stools
pay meticulous attention to the type of metal used. Aluminium is light
so if you expect to be moving the bar stools around a lot
that's your best option. If
on the other hand
you anticipate keeping the bar stools in more or less the same place
stainless steel or wrought iron is often the more stylish material
even though it's a lot heavier.

The bar stool has recently become one of the most sought after commodity in homes spanning the globe. What ever the design of your homes interior
there is a wide variety of bar stool designs available in shops
warehouse sales and on the net. If you take a bit of time to do some quality research you will in all probability find a good quality bar stool to meet your needs and comply with your interior design and maybe even find a good bargain as well and maybe the most practical of this would be the swivel bar stool.

As you have more than likely guessed
swivel bar stools are just bar stools that can turn in a 360 degree rotation; this allows you to change your position to accommodate almost any scenario. You can buy standard bar stools
just like to those found at the bar in a restaurant
or more unique bar stools with intricate styles. You must to make the decision in advance what you want to look out depending on the cash available; otherwise the choice open to you could prove staggering.

Think of the practical uses for your bar stool. The kind of people you will have occupying the stools and how long will they be on the bar stool once they are in through the door. If the bar stool is going to be utilized for any serious length of time
then buying a bar stool with a back rest and arms is very advisable.

Will you be able to use additional cushions on the bar stool and if not is there adequate padding in the stool itself? If you are buying the bar stools just for decoration aspect
you can pay more attention to the style than the functionality. However
if you are going to the extra cost of buying a bar stool with class
you may as well get a decent quality stool that can be used as additional seating if necessary.

Swivel bar stools can be utilized in many environments and are an extremely flexible form of seating. Many of you who choose to have them in there homes
bars
restaurants or kitchens. This can be a really good place for your family and friends to meet in the evening or after work to talk about how there day went. Bar Stools can also be used at the breakfast counter for light refreshments. Bar stools are great for any type of socializing
and they can really make your parties go with a huge bang.

This is mainly because all your guests will be on the same level whether they are sitting or standing. To often guests that feel the need to sit down are left out from conversations taking place over their heads
and the height of these bar stools remedies that problem. Bar stools are also perfect for use on your balcony
particularly if you have a solid balcony front that blocks your view when you are sitting low down.

Chrome bar stools are an excellent pick for business-related and domicile settings. Any bar
restaurant or night club that has a mostly metal or shiny interior wood look absolutely superb with a collection of chrome bar stools. Chrome bar stools also set off colourful design schemes
mainly pastels and dark
rich colours.

Most chrome bar stools come with a variety of colour seats they attribute black
raspberry
or some other deep colour to counterbalance the shimmering chrome. This style of bar stool does not typically incorporate seatbacks
but if you are determined enough you can find them easily. Swivel seats for a chrome bar stool are also the standard.
A good point to remember when considering buying a chrome bar stool is they don’t rust.

For places of industry this is exceptionally useful for when drinks get knocked over or cleaning of the stools need to be carried out
this could facilitate rust on an ordinary stool. The same applies to chrome bar stools found in the home
if the bar stools are in the kitchen say
then the legs could get a good soaking from kids spilling juice and stuff.

Another key advantage to a chrome bar stool is its durability and strength; this is of course a huge advantage for industry as stools get knocked about a lot as well in the home if you have kids.

When deciding on your bar stool from a dealer or store
be sure to sure to ask them what the bar stool is constructed of underneath the chrome.

There are 2 prime materials you are looking for
1
is tempered steel or hardened aluminium
stainless steel will work as good but nowhere near as long standing. Copper or any other malleable soft metals will also reduce the long-term durability of the stool.
When you think about the construction of the bar stool there are several stool style u may like.

The classic chrome bar stools have no back rest
a swivel mechanism and vinyl cover
and two rings holding the four legs in position. These stools have many commercial uses
but can also add style to your home bar or game room.

If a more modern look is preferred
try pyramid style chrome bar stools. These feature legs that are angled to join the seat at one point in the centre of the seat's bottom. It's a futuristic look that goes well with many decors

Some people (with little vision or desire to entertain) would be forgiven for wondering why anyone would want to buy a chocolate fountain? It all depends. If you are the type of person who invites people around then rations the food and drink and expects your guests to like it or lump it
then perhaps it’s not for you. (I’ve certainly been to those kind of parties
where the hosts were so mean you were searching for takeout on the way home!)

However if you are a generous host or hostess who wants to really send your guests away happy
then the thought that you might buy a chocolate fountain won’t seem so strange to you. Sure
the sort of person who wants to show off would also want to buy a chocolate fountain for their next party
but there’s nothing wrong with trying to make an impression on your guests.

Entertaining is just that – it’s your turn to make sure that your guests are amused
fed and watered to the very best of your ability. You might want to buy a chocolate fountain if you are planning a grand party like a wedding reception
or a retirement party or special birthday. Conversely you might want a fountain just to make a small
intimate party have that “wow” factor which will put a smile on the face of your guests.

Imagine if at dessert time at the end of a dinner party you produced a chocolate fountain and a big dish of strawberries? How great would that be? If you go ahead and buy a chocolate fountain you won’t regret it because you can use it in so many different circumstances. Once you’ve used it once
you can rest assured your guests will be hoping to see it again
so it’s probably best to buy a chocolate fountain rather than rent.

In order to obtain a fountain you can try Party Rental firms who might be selling off used ones
try a manufacturer
try local party good suppliers and also of course surf the internet in search of the bargain you really want when you go to buy a chocolate fountain.

Bushmills
Driving along the spectacular Antrim coast you can just tell that this is good whiskey-making country. Soft pasture land
small rivers
natural harbours and a people who know that good things take time. It's a land where legend and fact become easily blurred
where folk tales take on the mantle of truth. Who knows when whiskey was first made here?

Some historians claim it started in 1276
though if the story of monks taking distilling with them when they went to convert the heathen Picts is true
it could be as far back at the 6th century. Authorization was given for whiskey to be legally made in the county in 1608
allowing Bushmills to claim that it has been making the stuff since then - and laying the foundations for some mighty craic in 2008!

Bushmills is significantly different to the other two Irish distilleries and takes you back to a time when all of Ireland's whiskey only came from pot stills. There again
this being Ireland
it's also atypical of the traditional Irish pot-still style insofar as it doesn't use a mix of malted and unmalted barley. But it's not quite like a typical Scottish malt distillery as it uses triple distillation and unpeated malt - though so do Auchentoshan and Springbank's Hazelburn.

It's a complex process
as master distiller David Quinn explains. 'After distilling the low wines in the second [or feints] still we take the strong feints forward to a third distillation which gives us a distillate at around 84%ABV. The weak feints get recycled in the second distillation with the head and tails from the third. What we're doing is leaving behind the heavier aspects of the spirit and shifting the flavour balance to more fragrant
lighter
sweeter fruity character'.

The distillery is only a few miles from the Giant's Causeway
a weird outcrop of hexagonal basalt pillars that look like a monstrous pipe organ which
legend would have it
was the southern end of a bridge linking Ireland with Fingal's Cave on the Hebridean island of Staffa. In many ways Bushmills is a modern day bridge between two whisk(e)y-making cultures. 'There's a lot of the tradition of Irish pot still whiskey making here
' says David. 'But by being a single malt we're moving into the Scottish tradition. Maybe we can claim that we take the best of both traditions! On a good day we can see Islay
it's only 16 miles
so that link has always been there - maybe starting with monks like St. Columba'. In more recent times
ex-manager Frank McHardy nipped across the sea to Campbeltown's Springbank distillery - no surprise he's behind the triple distilled
unpeated Hazelburn!

Where Bushmills differs from any Scottish distillery is by being home to blends as well as single malts - most importantly the magnificent Black Bush
a blend of 5Oper cent Bushmills single malt and grain from Midleton. Bushmills follows the Irish Distillers' policy of using a high percentage of first-fill sherry and Bourbon wood
both of them wood types packed with powerful flavours. The fact that David's light distillate isn't drowned out by these big flavours is testimony to some high-class blending skills.

'Getting the correct balance is vital. You could argue that with a delicate spirit it's even more vital that you get that flavour in correct balance with the wood. It also means we have to have top-quality wood. You can spend all the time in the world making a good distillate and then lose it by using subญstandard cooperage.' This shows best in the Triple Wood
a single malt initially aged in ex-Bourbon and sherry wood for 16 years before the two elements are married together and then recasked into port pipes for up to a year. Innovative
modern
yet in touch with the past - just like David and his team.

TASTING NOTES

Black Bush
Sweet
toffee-like nose with plenty of sherry notes in evidence. The palate is silky and soft
balancing ripe malt
raisined sherry wood and rich fruitiness

Bushmills 10-year-old
Clean and crisp
with apple blossom
clover and bran. Lightly creamy on the palate
with some almond paste and gentle grassiness on the finish. Pleasant and soft.

Bushmills Triple Wood
Ripe and full on the nose. A taste of molasses
then some raisin mixed with powerful
plummy fruits. Well balanced

When looking for something altogether new and unusual to put on the grill
buffalo steak has a familiar flavor that is just unusual enough to make itself memorable. Very similar to beef it has a comforting familiarity. However
it also has a certain something that people notice and will look forward to having again. Which explains why buffalo steak is becoming a popular alternative to beef.

Buffalo steak is usually described as having a sweeter flavor than beef
giving it an enjoyably distinctive taste. It is flavorful without being gamey
it is tender without being greasy
and it can be prepared just like steak. In fact
because buffalos and cows have essentially the same muscle groups
the cuts of meat are the same as you would find with beef. So
when you select a buffalo steak
you will know exactly what to expect from your meal.

However
the flavor is not the only reason to try buffalo steak. In fact
one of the best reasons to try buffalo steak is the fact that it is actually very good for you. Because buffalo is much lower in fat than beef or pork
buffalo steak is much easier on your body than other forms of red meat. Buffalo is remarkably lean for red meat
allowing people to feel much better about their selection of meat. So even the healthy crowd can feel good about choosing buffalo.

In fact
buffalo is so lean that you have to be careful with it when you cook it. Because fat is an insulator
it makes beef cook slowly. But
since buffalo is a very lean animal
the meat is very low in fat and
therefore
much healthier. Which also means that you need to be careful cooking a buffalo steak
since it will cook much faster than beef. So you should always be careful with buffalo on the grill or in the oven.

While the low fat and low cholesterol of buffalo steak is attractive
modern concerns about meat make buffalo even more attractive. Because buffalo graze on the free range
they are not as susceptible to mad cow disease as
let’s say
cows. This is because buffalo are allowed to go out onto the prairies and eat grass like normal herbivores
rather than eat cow renderings
such as regular cattle. And buffalo do not defecate in the streams and ponds where they drink
making them that much more sanitary. And
even more
they don’t require the steroids and antibiotics that cattle require
since buffalo tend to grow much larger than cows and are much more resistant to disease. Thus
buffalo are permitted to grow on their own and don’t require as many chemicals to stay healthy. Which means that buffalo steak is not as filled with chemicals as beef
making it a meat that is almost untainted by modern science.

Admittedly
buffalo steak is not the least expensive meat available. But
when you consider the fact that buffalo is a very healthy
very tasty alternative to beef
it is clearly an alternative worth exploring. So
if you are in the mood to stretch out and try something new
exciting
and well worth the effort
give a buffalo steak a try and see what a difference it can make.

For many people
nothing could be more stressful than being a meat lover and be prescribed a low-calorie diet. Meat and low calories are self-contradictory
that’s the common perception. Persons who are trying to find a low-calorie meat that could replace the kind they are used to eating would do well to consider buffalo meat.

There are many Western-themed restaurants that offer buffalo (also known as American bison) dishes. Ted’s Montana Grill
co-founded by media mogul Ted Turner
which specializes in hand-cut beef and bison steaks
has locations in sixteen states. The Buffalo Bistro and Buffalo Grill in Utah’s Zion National Park are popular tourist attractions. Customers at such restaurants can anticipate being presented with specialties like roasted buffalo or grilled buffalo with a small serving of mashed potato
buffalo burger type served like Salisbury steak with French fries on the sides
regular buffalo steak with a generous serving of raw onion toppings
and even stewed buffalo served with a large mixture of green vegetables in it.

Roasted buffalo meat is especially popular
especially in its almost-raw form. Unlike meat from other animals
bison meat requires very little seasoning to bring out its naturally juicy and finger-licking flavor. A simple preparation technique would be to score the meat only on the surface and dab it with a little salt
a little pepper and olive oil
and it’s ready for cooking. One of the advantages that buffalo meat holds over regular beef is that it takes a shorter time to cook. Just sear both sides to lock in the flavor and you’re done!

Buffalo meat is the only meat with the 3 Ts - Texture
Tenderness and Taste. The flavor is sweeter
and it is lighter and less greasy than other kinds of meat I was used to
such as cow beef or pork or chicken. Also
buffalo meat does not need any tangy gravy to bring out its naturally good flavor; that is important because gravy for meat is usually heavy on calories.

There are some interesting healthful statistics about how
in many ways
buffalo meat is more nutritious than other kinds of animals’ meat. It has around 70%-90% less fat than beef
and around 50% less cholesterol. Since it doesn’t have all those harmful fats
it has more protein
iron
amino acids and omega nutrients that a number of people are prescribed to take in the form of tasteless fish and raw vegetables. It is also eminently suitable for persons on a low-carbohydrate diet. A four-ounce serving contains no carbs
11
grams of protein and three percent of total fat.

And the fat it contains is of the good kind
a monounsaturated fat known as omega-3 fatty acids. Adequate intake of this kind of fat has been scientifically proven to prevent heart disease and promote overall cardiovascular health. In fact
buffalo meat has been endorsed by the American Heart Association and prescribed by physicians for patients on a low-fat
low-calorie diet.

Buffaloes are grown in their natural elements in the open fields and are not given any chemical feeds or antibiotics or artificial growth hormones which are suspected of causing cancer. Since buffaloes are fed only natural grains and green grass
they have a natural strong resistance to diseases and their meat is not tainted with any harmful chemicals. In many ways
the meat of the buffalo
which feeds on nature’s grain and grass
has been graded to be far more excellent than cow
dog or chicken meat.

Today
we can enjoy buffalo steaks
soups
stews
and burgers either in restaurants or at home. Buffalo meat is conveniently available in most supermarkets and is offered by many websites. It’s a hearty
healthy
delicious
and convenient way to enjoy meat.

Yes
it is a ‘Forrest Gump’ reference and it should be expected any time shrimp is mentioned for the next twenty years. “Bubba Gump” shrimp is how Forrest made his millions in the Hollywood movie. But
the movie will always be remembered for the amazing number of ways a person can make shrimp. As Bubba would say
“There’s barbecue shrimp
shrimp-kabobs
shrimp soup
fried shrimp…..the list is almost endless. And while there are certainly a large number of ways to cook shrimp
there is actually a fair amount of confusion as to what exactly a shrimp really is. Maybe Bubba wasn’t actually cooking shrimp?

In England and a number of other places
what would be called shrimp in the United States is actually referred to as prawn. If you were to look at a prawn and a shrimp side by side
it would be virtually impossible to distinguish which was which. Technically speaking
however
a prawn truly is not a shrimp.

To the naked eye
the two may appear identical but they are biologically different. On the abdomen of a shrimp or prawn are flaps. Without going into too much detail and causing everyone to go running for a Biology book
let’s just say that the there is a very subtle difference between the first abdomen flap on a shrimp and a prawn. But essentially
these are the same creature.

As far as the Americans are concerned
a shrimp is any crustacean that is part of the Natantia family of crustaceans. It doesn’t matter how big the shrimp is or where it is found—so long as it is a Nantantia crustacean—it’s a shrimp! However
there is a rather peculiar phenomenon among American shrimp that does have to do with size.

Were Bubba to have grown up on the West Coast of the United States
he most certainly would not have seen much potential in the shrimp—for eating
let alone making any money! This is because the typical size of a shrimp found of the West Coast is about ฝ inch in length. For some reason
the Pacific Ocean just is not a great place for jumbo shrimp to grow. But elsewhere
it is nothing for shrimp to be 12 inches in length or more.

Shrimp
like any species
comes in a wide assortment of variety. There are rock
brine
royal red
white
brown
and even pink shrimp to choose from. Each offers a unique flavor and consistency but all are absolutely delicious when prepared properly. And
Bubba was correct—you can make shrimp just about any way your imagination will let you! So whether you want to call it prawn or just plain old shrimp—the truth is that it tastes great no matter how you make it!

Remember the one-on-every corner dimly lit brew pub or tavern
beer-soaked carpeting and Joe the Bartender
a long row of customers with their glasses of watery mass-produced beer
all staring at a flickering television? Versions of these drinking establishments certainly still exist but their heyday as the gathering place of choice is over. In fact this rather depressing era was only a hiatus in America’s rich brew pub history.

In 1634 the Puritans licensed the first brew pub in New England with ale brewed on the premises. Their idea was to steer drinkers away from the higher alcohol content of rum and whiskey. During this period
they also passed legislation ensuring the quality of the product. This tradition of local beer brewing paired with brewing excellence continued until the time of prohibition in the 1920’s. European immigrants were the driving force behind this tradition
not only in transporting time-honored recipes and methods
but also in flavoring the atmosphere of their taverns with the customs and d้cor of their home countries. The Dutch and the English
then the Germans in the 19th century brought the family atmosphere of the old world to their adopted land.

Post-prohibition
the traditions and style of immigrant brewing were disappearing. By the end of the 1970’s only light lager was selling in any significant volume
driven by big business marketing campaigns. At that point there were only 44 breweries in the United States. Yet a movement was on the way that would reverse this trend.

In the 1970’s people were traveling in great numbers. It was the in thing to do and Europe was the inexpensive destination. These travelers returned to America with a taste for real beer and an appreciation of quaffing in agreeable
charming surroundings. With a sneer of disapproval at the state of watering holes in their native land
many opened their own breweries and brew pubs in the European style. In 1982 U.S. legislation finally allowed food to be served in breweries and the brew pub was ‘reborn’.

Our brew pubs today represent a resurgence of tradition and ambience reminiscent of earlier times. As beer is once again brewed on the premises or in partnership with microbreweries
twinned with pubs in which to serve their products
brew pubs have taken new pride
not only in the beverages they create but also in the brew pub venue itself. No longer supplied by wholesalers of mass-produced products
these are generally owner-operated businesses with a reputation to protect.

The European beer garden was and is an oasis in working life
a neighborhood gathering focal point offering more than just a place to drink beer. This healthy
social atmosphere is reflected in the modern brew pub. Polished mirrors
exposed beams
glasses and bottles proudly displayed
revolving ceiling fans
and menus full of imaginative twists on traditional pub fare – the modern brew pub is a showcase for the brewery’s products.

If you find yourself in the position of a stranger in a strange town
dropping in to your neighborhood brew pub might be the answer. Here is a social setting ideal for meeting the locals
playing a game of darts and sampling fine quality beers
ales and ciders. If you are traveling with the family
by-pass the fast food chains and seek out the local brew pub. Many are family run and family friendly
reasonably priced with an emphasis on responsible enjoyment
and with food a cut above the cardboard box brigade. Operating as restaurants
brew pubs rarely have an age restriction.

Some of you may remember George Orwell’s famous review of his favorite public house
“The Moon under Water”. Though completely fictional
he describes with affection the ten best qualities of the place
from the ornamental mirrors behind the bar to the sound of children’s laughter. Says Mr. Orwell
“If you are asked why you favour a particular public house
it would seem natural to put the beer first
but the thing that most appeals to me about “The Moon under Water” is what people call its “atmosphere”. Given the quality and ambience of today’s brew pubs
I believe George would be pleased.

Breadmakers are rather strange things. They’re surprisingly big kitchen appliances with only one use: they bake bread. Now
baking bread isn’t really that hard
but breadmakers claim to make it so super-easy that you can eat freshly-baked bread every day for the rest of your life. Much like those machines that make you orange juice every day from fresh oranges
however
the necessity of this is debatable.

To use a breadmaker
all you need to do is add the ingredients of bread (flour
milk
yeast and so on) and turn it on – you can even get special ‘bread mix’ to use if fresh ingredients are too much trouble for you. The machine will make dough from your ingredients and then bake it into a loaf of bread. The bread typically tastes quite good
but won’t last very long because of the lack of preservatives.

Where breadmakers really get interesting is not when they are making normal
store-style bread
but when you decide to get creative with them. Because they make bread so quickly
they make it much more convenient to experiment with strange ingredients that might just turn out great. You can make bread with your favourite cheese in it
for example
or chocolate
or some kind of herbs and spices that you like. There are many websites on the Internet devoted entirely to sharing interesting breadmaker recipes
and many new kinds of bread have been discovered through this experimentation that would never have been found otherwise.

Basically
if you just want bread
you’re probably better off buying it from a shop. If you want unusual
customised experiments in bread
however
then breadmakers aren’t very expensive
and getting one could be a good choice for you. The only thing to worry about
really
is where on earth to put the bulky things.

It began as most ‘ethnic food movements’ do – with small restaurants in the neighborhoods where immigrants settled
diners and lunchrooms and tea rooms opened by those who wanted to offer a taste of home to their fellow ้migr้s. Chinese
Italian
Middle Eastern
Thai – from family run bistros
the cuisine spread as those outside the cultures of the ‘neighborhood’ learned of the good food and the word spread. The latest ‘new cuisine’ that is spreading like wildfire is Brazilian – a delicious blending of three separate cultures that comes together in dishes and delicacies that aren’t found anywhere else in the world.

To understand the cuisine of Brazil
one must understand a little of its history. The base of Brazilian cuisine is in its native roots – the foods that sustained the native Brazilians – cassava
yams
fish and meat – but it bears the stamp of two other peoples as well: the Portuguese who came to conquer and stayed
and the African slaves that they brought with them to work the sugar plantations. Brazilian cuisine today is a seamless amalgam of the three influences that interweave in a unique and totally Brazilian style.

The staples of the Brazilian diet are root vegetables
seafood and meat. Manioc
derived from cassava root
is the ‘flour’ of the region
and is eaten in one form or another at nearly every meal. The bitter cassava root is poisonous in its raw state
but when prepared properly
the cassava root yields farinha and tapioca
bases for many dishes of the region. The Portuguese influence shows in the rich
sweet egg breads that are served at nearly every meal
and in the seafood dishes that blend ‘fruits de mer’ with coconut and other native fruits and vegetables. The national dish
bobo de camarao is one of these
a delicious mingling of fresh shrimp in a puree of dried shrimp
manioc (cassava) meal
coconut milk and nuts
flavored with a palm oil called dende.

It is the African influence that is most felt
though – as is to be expected of the people who worked in the kitchens. Pineapple and coconut milk
shredded coconut and palm hearts worked their way into everyday dishes
flavoring meat
shrimp
fish
vegetables and bread. Brazilian food
unlike the cuisines of many of the surrounding countries
favors the sweet rather than the hot
and more than any other South American cuisine
it carries the savor of tropical island breezes rather than the hot wind of the desert.

The most common ingredients in Brazilian cuisine are cassava
coconut
dende
black beans and rice. Bacalao – salt cod – features in many dishes derived from the Portuguese
but flavored with typical Brazilian insouciance with coconut cream and pistachio nuts it becomes an entirely different food. It is typical of the Brazilian attitude toward food – an expression of a warm and open people to whom feeding and sharing food is the basis of hospitality. Brazilian cuisine is like its people – all are welcome
all are welcomed and all make their mark – without ever overwhelming the contributions of the other.

Due to the several alarming alerts that were issued by doctors
many of which were just false
I stopped paying much attention to the results of medical studies that proclaim one thing or the other is bad for my health.

But I must admit there are some warnings I simply can't ignore
and anything that has to do with drinking water is one of them.

What could be responsible for the sudden change of heart?

It's simple. The discovery of the level of chemicals and contaminants that could be present in the water that comes out from the tap did it for me.

And on the spur of the moment
I knew it was time I check out a bottled water service.

My enquiries only led to another discovery: the assumption on my part that only businesses could afford to pay for monthly bottled water service was wrong. Though that may have been true a decade ago
it's definitely not the case today.

Most folks are realizing just how important it is to have a convenient source of pure
refreshing water at home as well as at the office. Fortunately
the bottled water service providers are in synchronization with the home owners who represents a rather large market.

This led the providers to commence tailoring their packages to fit individual and family needs. The response was instant; many families simply signed up for the home bottled water service
due largely to the fact that the cost is moderate.

However
there is more to bottled water service than the affordable price and the water content.

Make sure you know what you are paying for before you sign any contract. If you know there are certain features you won't use
ask if you can eliminate those from your bottled water service plans for a discount.

Again
scrutinize what's in the fine print carefully
there is likely to be a cancellation fee associated with opting out of the bottled water service contract.

The general rule is
if you simply want to try out the bottled water service for a while
then its best not to sign a long-term contract.

Anyone who signed up for bottled water service can't fail to notice the distinct improvement in the taste of the water they now drink. This ultimately will make them feel better knowing that the water is as clean and pure as can be.

Water
water everywhere but not a drop to drink. You feel you have heard it before
recollecting those horror scenes showing victims of earthquakes
tsunamis
torrential rain and flood. No. It is the mantra of everybody – From Australia to Iceland
from Hawaii to Sanfrancisco people are scared to drink water directly from any source. Bottled water carries a declaration that it is 100% pure and free from bacteria and other harmful substances
and is accepted by us as safe to drink.

Our body’s demand for water is called thirst. It is quenched by an intake of water.
Is pure bottled water needed? Why not some salts and minerals? Why remove the life saving minerals through osmosis? Many authorities
doing research in human health questions the habit of drinking pure water. They say leeching of minerals through osmosis is not needed and not natural. Is our body genetically designed to accept pure water? Is pure water good for our health? These are the questions many scientists ask now.

Pure bottled water is one of the biggest businesses in many developing countries now. The populations of these countries which used to carry their drinking water (mostly drawn from the communal wells) or drink directly from the water taps in railway stations are brain washed to think only pure water in bottles are fit to drink.

Even the people in developed countries cultivated their bias against water available from various sources in public places only a couple of decades ago.

Sustained researches about communities drinking a special source of water such as the fabled Hunza water shows that the citizens of Hunza lived up to 150 years drinking this water. Various studies points towards water for the longevity and other traits found in Hunza.

It is not only the fabled Hunza but also the springs of Lourdes
the well of Mexico
the Nordeneau Caves in Germany and the Indian Nadana springs are found to be undergoing ionization process naturally during its passage through earth. These waters are found to be one of the greatest antioxidant full of hydrogen and negatively charged. So water with various minerals is proven to be beneficial to the human body.

Arguments for and against pure bottled water will continue to rage as along as our body’s demand for fluid continues. Depending upon the results of the ongoing researches
opinions for and against bottled water will continue to flourish without any end.

For more info visit http://www.purebottledwateronline.info

Encore jeune et pas fortun้
pourquoi se privez de ce que la vie vus offre de plus pr้cieux pour fonder une famille? Le mariage.

Alors qu'un mariage sur le vieux continent s'้value entre 10 000 et 15 000 euros
las Vegas vous offre des prestations pour dix fois moins cher
et en plus sortant de l'ordinaire.

Que vous faut il faire. Bon
d'accord
il faut acheter le billet
mais ensuite?
Ensuite rien de plus simple
rendez vous au Bureau des Mariages (Clark County Marriage License - 201 Clark Avenue Las Vegas
NV 89155 - Tel. (702) 671-0600) munis des papiers suivants: carte d'identit้ prouvant que vous avez plus de 18 ans
en cas de pr้c้dent divorce
n'oubliez pas de prendre avec vous la copie de votre acte de divorce.

Ensuite
c'est เ vous de voir.
Une simple c้r้monie civile au Bureau des Mariages vous co๛tera qu'une cinquantaine de dollars et ne durera qu'une demie heure.

Les c้l่bres chapelles long du Las Vegas strip reconnaissables par leur jardins de roses vous offres des services pour une somme comprise entre $200 et 500 dollars qui regroupent un forfait de mariage comprenant l'utilisation de la chapelle
la c้r้monie de mariage
des fleurs
de la musique et des photos. Les forfaits plus co๛teux comprennent plus d'extras comme le transfert depuis votre h๔tel en limousine ou Elvis Presley comme t้moin.

Ou encore
les casinos. Selon le th่me que vous d้sirez pour votre mariage
rendez-vous soit l'h๔tel Excalibur pour un m้di้val
sinon MGM Grand a un mariage en montagnes russes
Treasure Island offre un mariage de pirates เ bord de son bateau HMS Brittania et le Las Vegas Hilton propose un mariage Star Trek เ bord du vaisseau spatial Enterprise avec des t้moins Klingon et des invit้s Ferengi. Les prix varient alors de de 350 $ เ 3500 $
voir d'avantage. Mais vous ้tes tout prets des salles de blackjack et des machines เ sous.

Pour la Lune de Miel
en panne d'id้es ou de sous? Pourquoi ne pas faire un tour du monde depuis Las Vegas?

Las Vegas
autre ses casinos
vous permet en effet de d้couvrir les sept merveilles du monde en un clin d'oeil. Vous voulez Paris et le charme de ses caf้s? Pas de probl่me
rendez-vous au Paris Las Vegas! Ici
des votre arriv้e
la Tour Eiffel
l'Arc de triomphe sans oublier le c้l่bre op้ra Garnier vous accueillent a bras ouverts!Dans une architecture tr่s Franchie style Haussmannien
vous retrouvez toutes les sp้cialit้s fran็aises et europ้ennes au sein de ses fameux restaurants
sans oublier son casino.

Envie subite de vous d้payser. Rendez-vous Venetian! A Venise et ses gondoles... Quelle femme digne de ce nom ne souhaiterait pas passez sa lune de miel dans ce d้cor pittoresque
et r๊vasser comme une jeune fille a l'aube de ses 20 ans
en attendant Casanova... Venez vous d้tendre au Venetian. Cet h๔tel recr้e pour vous les fameux canaux
les gondoles
les palais v้nitiens et la r้plique de la Piazza San Marco. El้gance et raffinement caract้risent le Venetian et ses 3000 chambres. Le Venetian abrite ้galement une superbe galerie d'art avec le Guggenheim Hermitage Museum. Et pour d้couvrir encore plus de l'Italie
direction le Tuscany Suites Casino

Pour les nostalgiques d'Ast้rix et Obelix et du fameux Ave C้sar
pr้cipitez vous vite au Caesar's Palace! Con็ue sur le mod่le de la Rome antique
le Caesar's Palace accueille ้galement des championnats du monde de boxe et des grands spectacles de vedette.

Envie de vous retrouvez sur une ๎le paradisiaque? Essayer le Tahiti! Ses bananiers
les tropiques et les plages de sable fin
Pourquoi trop attendre.

Alors
qu'attendez vous pour passer la bague au doigt?

Thank goodness for the lowly blue crab.

What would our epicurean lives be without this deliciously savory crustacean. Yet often they do not get the respect they deserve.

These small bluish crustaceans are harvested from the mid Atlantic region crab fishery in Chesapeake Bay to Florida and along the Gulf states as far west as Texas. In its scientific name
calli is Greek for "beautiful"
nectes for "swimmer"
and sapidus is Latin for "savory".

Most crabs
except the luxurious King Crab
live out their meek and humble lives in the shadow of the lobster
the king of seafood. Yet for those in the know
that is ok because that just means more for us
right? Seriously
where would 'imperial' be without blue crab meat and delicious 'Maryland Style' be without tender and tasty blue crabs? Ah yes
many nights spent in bittersweet joy
after having your fill at the dinner table with those lowly crustaceans. Slurping
picking and dipping those juicy morsels through butter
old bay
or whatever seasonings you prefer
all the while feeling so sorry for those pitiful crabs that get no respect.

Let's pick on the blue crab some more shall we? All puns intended and accepted.

Some will say that they hate to pick out the meat because it is so much work for very little crab meat. Well in a way their complaint is justified. Typically the blue crab will yield only 10% to 15% of it's body weight in crab meat. The crabs grow by molting or shedding their shell and growing back a larger one. Just prior to molting
the crab will be encased in both the soft
new shell which is forming underneath the hard old shell. The formation of a new shell is evident along the margins of the swimming paddles of a crab. The crab is referred to as a "peeler" or "shedder". Immediately after the molt
the crab's new shell is soft
pliable and easily stretched. At this time the crab would be referred to as a " soft shelled crab". Many crab lovers will only eat a soft shell
which is simply a delightful dish when lightly tossed in flour and pan fried.

Types of Crabmeat:

• Lump is from the largest pieces of meat from the body
adjacent to the backfin and is the most expensive form of crabmeat.

• Backfin is the white body meat including lump and large flakes and is used for crab cakes and crab imperial.

• Special are flakes of white body meat other than lump and is used for crab cakes
soups
dips and casseroles.

• Claw meat is brownish meat from the claws and is best for dips and soups.

Some more Blue Crab facts:

• Callinectes sapidus means "Beautiful swimmer that is savory".
• Crabs reach maturity in 12 to 18 months.
• Few crabs live longer than 3 years.
• The largest crab recorded from Maryland was a male measuring 9 inches; however bigger crabs (10-11 inches) have been captured.
• The annual harvest of hard crabs from Chesapeake Bay accounts for over 50% of total U.S. landings.
• Cannibalism of young blue crabs by larger crabs is common and may regulate population abundance.
• A spring-spawned crab can reach a size of 2ฝ inches by their first winter.

Serve and enjoy blue crabs at your next party or cook-out and guarantee yourself the adoration of an appreciative group of seafood lovers. Finally
don't feel sorry for the blue crab
they get more respect than they know.

Creating the perfect Bloody Mary cocktail is a lot like nurturing a fine wine. It takes time
creativity and experimentation until the ingredients are just right. But once those elements come together
it's pure bliss for the creator and those lucky enough to share a sip of their secret concoction.

There are countless Bloody Mary recipes
which is what makes this cocktail one of the most celebrated around the world. Depending on where your travels lead
you will find everything from horseradish and hot sauce to wasabi
jalapeno peppers and prawns in the mix. The only common ingredient in every recipe (besides vodka) is passion from those who create and consume this time-tested cocktail.

"The recipes for a Bloody Mary cocktail are like snowflakes - no two are alike
said Jennie Meador, a spokesperson for Finlandia Vodka and judge for the brand's annual Bloody Mary recipe contest.
Everyone thinks their recipe is the best
which is why we bring people together once a year and learn about the different approaches being taken to the cocktail."

Finlandia Vodka is now accepting recipes for its annual Bloody Mary recipe contest. This year
Finlandia is looking for recipes that have unique ingredients that make your Bloody Mary a one-of-a-kind cocktail. The grand-prize winner will receive $1
0
and special recognition when Finlandia attempts to create the world's largest Bloody Mary cocktail.

"What better way to celebrate the Bloody Mary than by creating the world's largest glass of it?" Meador said. "Whoever wins this year's contest may get to work with our mixologists to calculate their recipe into the world's largest Bloody Mary. And then
of course
we'll all have to help drink it."

The Bloody Mary cocktail has experienced a resurgence in recent years. Once thought of as only for brunch
it is now served throughout the day at bars
restaurants and in people's homes.

The Bloody Mary was first created in 1930 and became a true classic cocktail among Americans. It's the second-most consumed drink besides beer at tailgates and sports gatherings today
making vodka a popular spirit for entertaining or celebrating.

Blackjack is one of the few casino games that are beatable in the long run. It means that by using a basic blackjack strategy you can have an advantage over the casino and eventually step away from the blackjack table as a winner. Here you can find the basic blackjack strategy explained in a simplified manner.

The blackjack strategy is based on the mathematical probabilities of the game and it provides you guidance on the best decisions to make at every possible situation during the game. It takes about an hour to memorize this strategy but it is worth every minute. This does not man you will win every single blackjack game from now on
but with the help of the blackjack strategy
patience and persistence
you can significantly improve your chances of beating the casino in the long run.

Note that some blackjack rules vary from one casino to another. In some casinos
both brick and mortar and internet casinos
blackjack is played with one card deck while in others the blackjack game occupies four decks or more. In addition
in some of the casinos the dealer hits on a soft 17 while in others he is required to stand and doubling after splitting is allowed only in some of the casinos.

Here you can find a basic strategy to a single deck blackjack game where the dealer hits on soft 17. Playing other blackjack variants would require you to make some adjustments for a few borderline occurrences.

First
here is a short introduction to the terms mentioned here:
Hard Hand: two initial cards that do not include an Ace.
Soft Hand: two initial cards that one of them is an Ace
Stand: when a player is not asking to be dealt more cards after the two initial cards.
Hit: when a player calls for an additional card to be dealt
Double: when a player doubles his initial bet after the initial deal
but it requires him to hit only one card.
Split: when a player separates the initial two cards into two individual hands and plays them as 2 hands.

Finally
here is a basic blackjack strategy:
When your initial two card hand sums up to 8 or less: hit
When your hand sums up to 9 and the dealer hand value is between 3 and 6: double if else: hit when your hand sums up to 10 and the dealer hand value is between 2 and 9: double; if else:
When your hand sums up to 11 and the dealer hand value is between 2 and 10: double; if else hit.
When your hand sums up to 13
14
15
or 16 and the dealer hand value is between 2 and 6: stand; if else hit.
When your hand sums up to 17: stand.
when your initial two card hand contains Ace 2 or Ace 3 and the dealer has either 5 or 6: double; if else: hit.
When your hand contains Ace 4 or Ace 5 and the dealer has 4
5
or 6: double; if else: hit.
When your hand contains Ace 6 and the dealer has 3
4
5
or 6: double; if else: hit.
When your hand contains Ace 7 and the dealer has 2
7
or 8: stand; if he has 3
4
5
or 6: double; if else: hit.
When your hand contains Ace 8 or Ace 9: stand
When your hand contains a pair of 2s or 3s and the dealer hand value is between 2 and 7: split; if else: hit
When your hand contains a pair of 4s and the dealer has either 4 or 5: split; if else: hit
When your hand contains a pair of 5s and the dealer hand value is between 2 and 9: double; if else: hit
When your hand contains a pair of 6s and the dealer hand value is between 2 and 6: split; if else: hit
When your hand contains a pair of 7s and the dealer hand value is between 2 and 7: split; if else: hit
When your hand contains a pair of 8s: split
When your hand contains a pair of 9s and the dealer hand value is between 2 and 7 and either 8 or 9: split; if else: stand
When your hand contains a pair of 10s: stand
When your hand contains a pair of 8s: split

Learn How to Play and Win Blackjack after practicing some basic steps that can be learn easily. Blackjack is one of the more easier card games that you will come across
and its basic concept is simple: get 21 as the sum of your cards or get as close to 21 but higher than the sum of your opponent's cards.

1
Do not try and reach 21.
Yes. Even though blackjack is also commonly called 21
trying to reach 21 with every hand is an amateurish move. You will
most certainly
lose the hand. Statistical research conducted has shown that the odds of reaching 21 is lesser than the odds of getting more than 21.

2
Try and Beat the Dealer.
Since blackjack is a one on one battle: you versus the dealer
focus on beating the dealer. Instead of trying to get 21
try to guess what hand the dealer will receive and accordingly play your hand. Remember that the dealer at a regular casino or even at an online casino has to stop taking more cards if the cards on the table add up to 17. But if their cards add up to 16 or any number less
they will have to take another card.

3
Look at the dealer's card facing up.
The only way to play is to look at the dealer's card facing up. If it is a low card like a two or anything up to a 6 or 7
try and get a high number combination. If it’s a 9 or 10
the odds are high that he has a 10 underneath or at least he will be forced to take another card. So
reach anything up to 20 or 21
but its better to even stop at a 18 or 19 and hope they will over-run the sum of 21.

How Blackjack is Played at a Casino:
1
Place your bet on the table.
Each blackjack table has a set beginning bet and this ranges from a dollar to ten or twenty for the high-rollers crowd. This is the amount of chips you will have to put down
and this signals to the dealer that you are taking part in the next round.

2
You will get a card.
The dealer then deals a card to you and all the other players who have also placed a bet down.

3
The dealer places a face-up card in front.
This is one of the cards of the dealer
and since its facing up
all the players have a chance to judge the outcome of his cards.

4
The dealer deals the second card.
The dealer
then
deals you and all the players an additional card. This is the time to have a look at them and at the dealer's card and decide whether you wish to get another card.

5
The dealer asks.
The dealer now turns to each player and asks them if they wish to receive another card. If you wish it
the dealer will give you a card. Then
the dealer will ask you again. Note that the dealer will be with you until you decide that you do not want to receive any more cards. Then
the dealer moves on to the next player
then
the next
and so on.

6
The dealer starts playing.
Only when all the players have said that they do not want any more cards
does the dealer start playing. He takes cards until he has reached 17 or above. Then
he has to stop.

7
The dealer opens the cards.
When he's done
the dealer first reveals all his cards. Then
he moves from one player to the other opening their cards. After revealing each player's hands
the dealer pays out the bet or takes the bet away according to who has won and who has lost.

Pepper spray is non-toxic
non-inflammable
legal self-defense equipment. The active ingredient of which is the same pepper content that we get from hot cayenne peppers used for cooking.

Capsaicin
the active ingredient
is oil extracted from the tissue of the cayenne pepper
which is located just below the stem.

What are the effects of pepper spray contents?
The immediate effects of pepper spray are as follows:

* Temporary blindness
* Tearing and burning sensation in the eyes.
* Shortness of breath
* Choking and coughing
* Feeling of light-headedness
* Confusion and disorientation

Is it Fatal? Pepper spray was not designed to be fatal and there are no questionable contents that are to be found in pepper spray that may show evidences of becoming fatal. However
there are cases of deaths recorded that are associated with pepper sprays. This is primarily due to the allergic reaction
termed as anaphylaxis. Symptoms of anaphylaxis include fainting
shock and swelling. Asthmatics must also keep watch since they are likely to become infected with contact to serious dose of pepper sprays.

Is pepper spray training required? It is not a standard set for people using pepper spray to attend training regarding the use of the item. However
for the user’s safety and more effectivity of use
they are advised to enroll on such programs.

What is the strength of pepper sprays? The standard pepper spray strength is 15% active ingredients and 2 million HSU or Scoville Heat Units. The rating for HSU is much more essential than that of the rate for the active ingredient.

Is this the best non-lethal self-defense weapon? We cannot tell exactly if this is the best yet the truth is
it has produced more desirable results as compared with other tear gasses.

Is it safe to use? It is generally safe to use since it does not have long lasting effects and there is no known dosage that rise to the level of being fatal. The sprayed person will have to suffer around 20 minutes or more of excruciating eye pain and temporary blindness along with other things. Just enough to help you getaway from your attacker to call the police and escape.

What are restrictions for using pepper spray? For now
there are no established restrictions in using pepper sprays. However
offensive use is extremely prohibited.

What must be done when the spray affects you? The affected area must be immediately rinsed with cold water and baby shampoo. The clothes must be washed separately to avoid contact with other items.

Is it the best solution? In actuality
it is not but this is rather dependent on the case. If for example your assailant is loaded with lethal weapons
he may have already injured you even before you successfully take out your pepper spray. In this case
it is best to avoid using it or you may end up being sprayed with your own pepper spray. You may also use it but be assured that it ill not backfire at you and keep it away from your assailant’s reach. The wisest thing to do is to refrain from unnecessary risks as much as possible.

Children must be kept away from pepper spray since they are fond of playing with novelty items. Many will attempt spraying the item to the air or at any object
including live things and most end up spraying themselves.

The origins of contemporary bingo go back to 16th century Italy
where the lottery game Lo Giuoco del Lotto dItalia was introduced. The popular chance game was introduced to North America in the late 1920s by the name of Beano. A toy salesperson of New York was responsible for changing the name of the game into Bingo and to the increase of its popularity throughout the US.

In the late 18th century
the original Italian lotto game made its way to France. Historical evidence shows that a game called Le Lotto was popular among the French high society who used to play the game in parties and social gatherings.

Le Lotto used to be played with special cards that were divided into three rows and nine columns. Each of the three columns consists of 10 numbers
while each column had five random number and four blank spaces in it. Each player had a different lotto card where he used to mark the number announced by the caller. The first player to cover one row won the game.

By the 19th century
the lotto game spread around Europe and started to serve as a didactic childrens game. In the 1850s
several educational lotto games had entered the German toys market. The lotto games purpose was to teach children how to spell words
how to multiply numbers
etc.

By 1920s
a similar version to the lotto game
known as beano was popular at county fairs throughout the US. In beano
the players placed beans on their cards to mark the called out number. The first player who completed a full row on his card
used to yell out Beano!
until one night in December 1929
when a New Yorker toys salesperson by the name of Edwin S. Lowe visited a country fair outside Jacksonville
Georgia.

On his way back to New York
Lowe had purchased beano equipment including dried beans
a rubber numbering stamp and cardboard. At his New York home
Lowe has been hosting friendly beano games. During one game
one excited winner who had managed to complete a full row stuttered out Bingo
instead of Beano. Listening to the excited stuttering girl
Edwin S. Lowe thoughts went away. Lowe decided to develop a new game that would be called Bingo.

While Lowe’s Bingo game was making its first steps in the market
a Pennsylvanian priest asked Lowe to use the game for charity purpose. After a short tryout period
the priest had found out that the bingo game causes the churches to lose money. Since the variety of bingo cards was limited
each bingo game ended up in more than five winners.

In order to develop the game and to lower the probabilities of winning
Lowe approached Prof. Carl Leffler
a mathematician from Columbia University. Leffler was asked to create bigger variety of bingo cards that each of them will have unique combination of numbers. By 1930
Lowe had 6
0
bingo cards and Prof. Leffler went insane.

Since then
the popularity of the bingo game as a fundraiser continued to grow. In less than five years
about 10
0
weekly bingo games took place throughout North America. Lowe’s company grew to employ several thousands of employees and to occupy more than 60 presses 24 hours a day.

Now
bingo is one of the most popular chance games in the world. It is played in churches
schools
local bingo halls and land based casinos in the US
the UK
Australia
New Zealand and other parts of the world.

Multi-level marketing companies came under a lot of fire in the 1990’s and early 2000’s for allowing its distributors to claim cure-all properties for noni. Governmental organizations such as the Food and Drug Administration in the United States
the National Food Administration in Finland
and others have issued warnings to those distributors
forcing them to publish disclaimers about their products. Since then
the market for noni fruit products has shaped up as more people become educated about the truths and falsehoods surrounding the fruit.

Some marketers have claimed that the only real noni fruit
in all of its health benefit glory
is that which comes form the Polynesian Islands. In fact
all noni fruit is the same
wherever in the world it grows. Noni is the Polynesian name for the tree. Its scientific name is Morinda citrifolia
but it is also widely known as Indian mulberry
among other names.

Another noni fruit scam
still in use by various private promoters
is to pollute Internet search engines by directing such phrases as “noni fruit scam” to unrelated websites. Various “warning” sites have cropped up as a result
exposing the scams to consumers.

Unfortunately
the backlash against the noni fruit scam has been too extreme. Many people are going out of their way to prove that noni fruit is actually bad for you. While there are some potential side effects
including diarrhea
noni fruit is a generally nutritious and valuable food overall.

Bells
Caol Ila is an exception though. Most distilleries are stubborn individuals. 'If we seriously wanted to change Mortlach could we do it?' she asks. 'No
you'd get a corrupted spirit. We always have to keep within the parameters of what the distillery character is'.

It's a polite way of responding to criticisms that the bigger the firm the more likely it is that all their whiskies will taste the same. Ask Turnbull the same question and he visibly twitches. 'People think if you're big you don't care about quality and all the whisky is the same
' he says. 'In reality
our size has allowed us to do the opposite. We're more aware than anybody that we need the character of the 27 distilleries to come through. The Walker
Bell's or J&B character is paramount. We won't kill the goose that laid the golden egg'.

But there's no doubt that the in-depth research done by UDV into new make character
distillery character and wood ageing has made the bean counters in head office question the logic of one firm having 27 malt distilleries and two grain plants (and a 50 per cent share in another). After all
with all this research
isn't it possible to take a more cost-effective option and make all the malts and blends on one site? It's what the rest of the world does.

Turnbull's heard it all before. 'I'm always having to deal with people parachuting into this industry with smart ideas
' he sighs. 'They assume they're dealing with a bunch of numpties who have never had a good idea in their puff for the last 100 years.' So he called their bluff. 'I said
fine
let's build the biggest f—in' distillery'in the world. There's just one drawback
you'll have an oil refinery and I don't see many tourists going to Grangemouth. Whisky sells because of the romance'. Scratch any whisky person and a romantic soul peers out
these people have a passion for their job and their product. The men emptying thousands of casks in the disgorging hall
working in the vast warehouses
the coopers in the noisy
steamy joke-filled cooperage are the unsung heroes of the industry.

As for Christine
ask her about Walker and she becomes positively poetic. 'Walker Red is cheeky and in your face
Black is gorgeous
Blue is positively luxurious. They've all got that Islay thread and a different interplay of lingering flavours. Christ!

I'm sounding like someone from marketing!" The bottom line is that in Johnnie Walker and J&B they have two of the greatest blends in the world. To be able to produce them in such volumes and retain such high quality standards is an incredible feat. But who gives them a second thought? 'We've concentrated on malts for 10 years now
' says Christine. 'Classic Malts helped grow the market and that's great
but now it's time to make that link from them into the blends. We've got to recognize blends for what they're worth. I'm proud of these brands
they're not faceless products'.

BLACK & WHITE James Bucbanan was one of blending s greatest characters and the man who
from the 1880s onwards
brought blended Scotch to the attention of the English middle classes - thanks to his creation of a lighter style of blend
which he renamed Black & White
in 1904. Once a major player for DCL
it's now sadly rather lost in UDV's massive portfolio.

TASTING NOTES
Black Sc White A hint of heather on the light nose
with plenty of fresh grain and light smoke. A crunchy almond centre with some mint toffee and a hint of smoke mid-way through. WHITE HORSE Created by Sir Peter Mackie
the despotic
eccentric blender (and owner of Lagavulin)
White Horse always wore its Islay heart on its sleeve
until recently. Now repositioned as a 'fighting' blend
it has been toned down slightly to appeal to a new audience.

TASTING NOTES

White Horse
Some ripe apple and a hint of smoke on the nose. The palate has an immediate whack of turf/peat. Dries out in the middle
then broadens and becomes quite sweet. * * (*)

TASTING NOTES

Bell's 8-year-old
Mellow
fragrant nose with good depth of flavour. Some fruit cake
light perfume
leather
cocoa and cereal. Soft and chewy. Take time to rediscover it. * * * * (*)

BELL'S Perth wine merchant Arthur Bell started blending in the 1860s
but it was his son 'AK' who first sold the whisky as Bell's in 1904. Still the UK's largest-selling whisky
its reputation suffered during the 1970s when overproduction brought quality crashing down. Relaunched as an 8-year-old in 1994
it is unrecognizable as the bad old whisky it briefly became.

In addition to some wonderful history
the country of Belgium is "The Beer country". Bordering France
Luxembourg
Germany and The Netherlands
Belgium is in the heart of Europe. This technologically advanced member of NATO and the EU is truly a beer-lovers haven.

So much so
in fact
that the Belgian Brewer's Guild boasts that a beer lover could easily enjoy a different beer every day and not have to duplicate his selection for over a year. How's that for choices
beer lovers?

In a practice that dates back a long time
some of Belgium's more famous breweries are actually brewed in monasteries. These are called trappiste breweries and are brewed by members of the monastic order. There are five well known trappiste breweries: Chimay
Orval
Rochefort
Westmalle
and Westveltren.

They all produce multiple types of beers with the exception of Orval. They believe that producing a single beer allows them to concentrate on one product and not lose focus by concentrating on multiple beers.

Most breweries produce a "dubble" or "tripple" variety
referring to the strength of the beer which is the result of the fermentation activity. The trappiste beers are bottle conditioned and are often stored in cellars where they can evolve into some wonderful beers with age.

More widely available are the "biere d'abbaye" or "abby beers" that are no longer brewed at the abbeys but have been contracted out to local brewers. The original formula is used by the brewer
but the beers are more plentiful to more modern brewing capabilities.

Recently
Belgian beers and ales have greatly influenced the brewing in America. A few examples of this are typified by Celis Brewery in Austin
Tx.
New Belgium of Ft. Collins
Co.
North Coast Brewing in Ft. Bragg
Ca.
and Unibroue in Quebec.

If you haven't already tried beers from Belgium
you're in for a rare treat. After all
it's not "The Beer Country" for nothing.

You have probably witnessed that eating a healthy breakfast can save you from cravings later during the day and can actually assist your effort in loosing the excess weight you have been carrying around for some time now. But
as time has lately been considered a luxury not many people have during the day and especially during a busy weekday morning
starting the day off with eating a healthy breakfast is now a lost nutritional practice. Between battling work problems and prepare ourselves for another demanding day
we have forgotten to pay attention to the most important meal of the day and usually try to find time to squeeze in a cup of milk or in best cases a whole bowl of cereals. The contemporary fast-paced world has directed people to become superheroes
managing double of even triple careers
but forgetting to manage their own daily food intake. If you think that your body is the only instrument you have to continue performing all the tasks you want
perhaps it is time to pay attention to its nutritional needs and fulfill them accordingly.

But it is more convincing to start our argument from the beginning. Millions of people who skip breakfast and have never invested time in researching the consequences of their act
usually wonder why do experts regard breakfast as the most important meal of the day and how come it is still the most important meal of the day
surpassing the nutritional value of a healthy lunch or even dinner. However
for millions others who do eat a healthy breakfast
their secret to good health lies within this first day's meal. So
it is vital for you to understand why eating breakfast is crucial for your overall heath. While you are sleeping
your body continues to perform its functions and thus consuming resources
but in a lower rate than when you are awake since your metabolism slows down to compensate for the decreased energy needs. After waking up in the morning
because your body does not have enough time to return to its normal state is still experiencing the decreased metabolism state which can be ceased with eating a healthy breakfast. That is actually why it has this particular name "break" the "fasting" process. Thus
a healthy breakfast will end the calorie conservation period and will allow your metabolism to increase to its normal levels. This is why when you actually eat in the morning you feel that your energy levels have increased and you are ready to begin your day's tasks. Moreover
for those of you who are dieting in order to loose weight
you should know that skipping breakfast will not save you from the calories you are trying to avoid. By deciding not to begin your day with a healthy intake
you are not allowing your body's metabolism to go back to its normal state and you actually loose a protein called "leptin" that has been discovered to keep your body working efficiently and thus loosing weight.

Since now you are familiar with the basics on metabolism and overnight fasting
you should concentrate on what your healthy breakfast should include. Avoid simple carbs and concentrate on consuming complex carbs
lean proteins and healthy fats. Whole wheat bread
cereals
white meats
eggs
low-fat dairy products
vegetables and fruits are excellent breakfast choices. Remember to eat small portions throughout the day
but not to exclude breakfast from your daily nutritional plan. Soon you will be grateful for waking up ten minutes earlier but at the end of the day you will have much more energy to spare and you will feel fitter and healthier all day long.

Beer brewing in Europe continues to be a serious traditional business. For thousands of years
Europe has been a leader in brewing this popular beverage. Many countries have perfected distinctive beers; some are like mythological ambrosia. Maintaining the quality of centuries-old recipes
many brewers realise that their strength lies in maintaining tradition over promoting innovation. Not to say there aren’t several breweries experimenting with new flavours
but mostly they leave the newfangled risk-taking to the Americans. Why fix and change that which is not broken?

To promote the preservation of European beer culture
several countries have banded together to create organizations such as the European Beer Consumers’ Union (EBCU). This union was founded in Bruges in 1990 with three founding members: Campaign for Real Ale of Great Britain
Objectieve Bierproevers of Belgium and PINT of the Netherlands. It sounds like a Monty Pythonesque union with contrived names
but it is a legitimate one with twelve countries as members: the above three
plus Austria
Switzerland
Italy
Poland
Sweden
Denmark
Norway
Finland and France.

Their aims are simple: preserve European beer culture
its traditions
beer brewing and breweries; promote traditional beers; support the consumption of traditional beers; and represent European drinkers in a campaign for choice
quality and value. This is not the only pro-quality beer organization in Europe. Others include the Guinness 1759 Society
the British Guild of Beer Writers
and the Brothers of Beer.

The continued production of traditional beers has added one innovation to its traditional facade: beer tours. Beertrips.com
founded in 1998
promotes many beer-tasting experiences in countries like Belgium
France
England
Germany and Austria. If you are interested in experiencing Germany’s beers
for example
there is a 10-day tour of Munich’s Fruhlingsfest and Bavarian Country Breweries. A personal favourite is the Brewers and Distilleries of Scotland tour. Check the website for details.

Each country in Europe seems to have a beer type focus. In Ireland
they continue to promote their stout beers. Stout is thick and heavy
with an earthy
full-bodied taste. They sell lagers and ales
but the focus and specialty is on beers like Guinness. The Guinness brewery was bought and opened in 1759 in Dublin
Ireland by Arthur Guinness. The original stout is strong and bitter-tasting.

In Spain
lager is the most popular. Spanish lagers are a touch stronger than other countries’ lager offerings. Two of their most popular beers are Especial and Extra. Especial is a pilsner beer
quite light in colour and taste while Extra is a pale lager.

Alas
until recently
Sweden had been a beer desert for decades. Their people have choked and sputtered for more to slake their thirst
all to no avail. Histrionics aside
it was the rigidly-controlled regulations for beer brewing that depleted this country’s brewers. Since Sweden joined the European Union in 1995
its regulations have grown more lax and the country has transformed itself from a desert to a vibrant and diverse beer culture. The industry in Sweden imports from many other countries; this has inspired a search for their own beer identity. How better to discover a beer identity than to try many things to see what works for the people of the country?

In Holland
the industry continues to produce their own phylum of beer: Bierbok. A good version of this type of beer is difficult to produce. Bokbier is a 16th century beer from Bavaria that has endured and been perfected. It is dark in colour (red-brown to black)
sweet on the tongue with a mixture of bittersweet flavours
such as toffee
raisins
licorice
coffee
and chocolate. These are not ingredients
but flavours. It is a beer strong in alcohol with an alcohol percentage of 6.5% to 8%.

When applied to beer brewing
history and tradition are not necessarily dusty
boring or dry like old history books or documents. Thousands of years ago
beer was a product in development; it was new and ever-changing. Beer brewing traditions live on and interest drinkers because of the exceptional tastes developed over centuries
not in spite of history and tradition.

Breweries in America are growing at an exponential rate. Beer brewing is becoming big business with a resurgence of traditional types of ales and lagers combining with more exotic offerings. With a colourful history
beer carries on its controversial way to regain the traditional role it’s always played as an every-day beverage
while taking on a more creative flavour to please every palate.

Back in 1620
when the Mayflower came to America’s shores
the boat fell a bit short of its destination due to a shortage of beer
according to a passenger’s journal. One doesn’t think Puritans would have drunk beer – they were Puritans
after all - however this was the every-day drink of choice. People drank beer as we drink pop
juice
milk and water today. Each tavern and inn brewed its own beer.

It is only in modern society that we see beer as having a perilous quality. There were no laws governing beer brewing and drinking. There were no police roadblocks to catch drunk drivers. How much damage could a horse and cart inflict? Certainly there were no scantily-clad women prancing about at parties
drinking beer and impressing men with their sudsy sexiness. Beer was an every-day beverage drunk by everyone in the household from adult to child. When the Mayflower arrived
the people discovered that the Natives made their beer from maize. Wonder which beer was drunk at the first Thanksgiving? This may have been the first ever “Bring Your Own Beer (BYOB).”

The United States has become an international contender in beer brewing and the country can hold its own when in competition with other countries that are notorious for making amazing beer. The U.S. prohibition slowed things down a little
but in the 21st century
things seem to be heating up for American breweries. According to the Brewer’s Association
nearly 7 million barrels of beer will be made and drunk by Americans in 2006. That’s a lot of kegs
bottles
pints and glasses!

Online there are multitudes of sites about beer: beer brewing magazines to read like “Yankee Brew News” and “Brewery News;” breweries to visit; associations for beer-makers to join like the Brewer’s Association; festivals to attend like the Barleywine Festival in Buffalo
New York; and competitions to enter like the World Beer Cup held in Seattle
Washington. Of these sites
about 85% are based in the U.S. so the Americans seem to be leading the pack!

During the 1960s
70
and 80s
beer in America was primarily made and distributed by large beer brewing companies. In the early 1980s
many of the states passed legislation that allowed the smaller microbreweries to get in on the action. The large companies still do big business
but many patrons are fussy and want high-quality
exclusive beers; they are the “yuppies” of beer drinkers. In and around any city in America
there are anywhere from 2 to 20 breweries within a 15-mile radius of that city and the numbers are growing. Some states have more breweries than others. Each microbrewery has a family tradition they want to maintain and each beer is different; a return to the old days when two taverns a mile apart had two different-tasting beers.

The breweries have gone back to creating beers that are made from all-natural ingredients like malt
hops and yeast. They produce traditional lagers and ales together with exotic beers that have a hint of spices
vanilla
caramel
coriander and anise. One brewery
found online
uses rose hips in their beer. Usually used for tea
rose hips must provide an interesting taste to beer. Lemon coriander beer may be quite refreshing on a hot day.

Soon we will be having discussions about what type of beer goes best with chicken or beef. We’ll hear opinions like: “The caramel-flavoured beer would go great with that cheesecake; a sweet beer just made for dessert.” Is that beer good for pasta? Would it be better with a roast beef dinner? Already there are countless beer-tasting functions. Is beer the new wine? Is there a “twirl-glass-sniff-liquid-swish-in-mouth” process for beer? Like martinis
there are excessive amounts of beer types. Perhaps the process should be expedited; Beertinis for everyone!

The beer brewing companies in America
found online
emphasize the importance of quality. They discuss the importance of tradition. They discuss the importance of bringing beer back to its every-day role played for thousands of years. This time
breweries also seem to feel beer can be creative-tasting and still be in demand.

Whatever your reasons are
you have decided to explore the interesting and exciting world of vegetarianism. If you have been a vegetarian for a while or have been researching about vegetarianism
you might already have some idea of what kind of vegetarian you are or want to be. There are four types:

1
Lacto vegetarians- Their diet consists of no animal products
or eggs
but do include dairy products
such as milk


cheese
yogurt
etc.
2
Ovo-Vegetarians- Their diet consists of no animal or diary products but will eat eggs.
3
Lacto-ovo vegetarians- As you may have already guessed; don’t include any animal products in their diet but will include

dairy products and eggs.
4
Vegan- Their diet consists of only plant-based foods
which means it excludes everything that has come from an animal
such as meat
dairy
eggs
honey
etc.

If you haven’t decided what kind of vegetarian you would like to be don’t worry! Not everyone knows exactly what kind they want to be at first (I didn’t)
but by experimenting and trying different recipes you will figure out what you need and want or don’t need and want.

Becoming a vegetarian can be as easy as you choose to make it. Whether you enjoy preparing delectable
delicious meals or choose quick and easy ones
vegetarian meals can be very satisfying. If you get in the habit of keeping the following on hand
meal preparation time will become a snap:

-Ready-to-eat
whole-grain breakfast cereals
and quick-cooking whole-grain cereals such as oatmeal
whole-grain breads and

crackers
such as rye
whole wheat
and mixed grain and other grains such as barley and bulgur wheat

-Canned beans
such as pinto
black beans
and garbanzo beans

-Rice (including brown
wild
etc.) and pasta (now available in whole wheat
spinach
and other flavors) with tomato sauce and canned beans and/or chopped veggies

-Vegetarian soups like lentil
navy bean
or minestrone

-A wide variety of plain frozen vegetables
and canned and frozen fruit

-Fortified soymilks and soy cheeses
should you choose to not eat dairy

-A wide variety of fresh fruits and vegetables
which should be the core of any diet

As you learn to experiment with foods and learn that a meatless diet doesn’t have to lack variety
you’ll find your decision for vegetarianism was not only wise
but easy and fun come mealtime.

The 4 stages of addiction come in to play mainly when you try to change an eating habit or anything that is self medicated. Food is the most common addiction for the majotity of us - Bread
drinks
Desserts
alcohol Alcohol. Other addictions are fast fatty foods
this is a high addiction. People usually consume generous helpings of steak
burgers
and chips(fries)
large salads
which ar healthy but not with great big mountains of dressing. Chunks of cheese also tend to appear as a part of a daily food consumption.

Calories are units of energy
after your dinner you want to be full of energy no feeling tired.

Eating more than you need you start to feel like you are in a different state similar to a slight drugged state
so when you are eating your not really thinking about anything else
which is why it is said when your unhappy you comfort eat.

Stage One – Resistance to change

A certain program comes says
At breakfast each morning try not to have a drink
except water take a beverage every other day
have a soup as a meal instead of something heavier
and weigh your self every day.

This may be scary stuff. You are probabily thinking that you are just fine this old way and that the new way wont be the same. You are apprehensive about doing something new and something different that isnt as easy as the normal way you do things
but you know the way thing are now are producing negative results.

It is the narrow minded view that the outcome of what you attemping will end badly
even though you dont know or havent even experienced the possible outcome yet. It is the addiction to the old ways that have contorded your way of thinking to give up and make you feel justified for doing so.

Stage Two – Begrudging attempts

You decide to join a weight loss program and have obtained information on dieting
however grudgingly
you will try it out. You think - I dont want to do this
I will just pick 1 or 2 days a week were I wont have coffee and a bun on my break
I don’t want to weigh myself twice a day. I really dont want to document everything I eat. I wnat to have my fry or danish in the morning not cereal. I don’t want breakfast in the morning
but I will because I want to weigh XX pounds.

Stage Three – Surprise
I enjoyed it

I actually tried a bowl of hot cereal in the morning and found it to be most enjoyable. For lunch I took a walk down to the deli and had the most delicous soup
that I was quite surprised to have enjoyed so much. For the evening time I had a cup of hot water instead of my usual coffee and thought it strangely satisfying

Stage Four – The new way becomes the comfortable and preferred way

It is very important to differentiate between the foods that were familiar and the foods that you really love
just try not to overload yourself on food to numb the senses. Striving to get the food and consuming it has become an intrigal part of the self medication that you put yourself through. The mere thought of not getting your food fix induces a feeling of anxiety and you become slightly annoyed. You just eat what ever it is to feel comfortable hense the "comfort eating" term. Consider it this way - not drinking coffee and getting a sore head then drinking coffee to relieve the discomfort caused by not getting it
it’s like horse chasing a corrot on a stick.

Having the knowledge of the 4 stages of addiction with help you to be pro active in getting rid of any resistance to making that move described in stages 2 and 3 and all the way to knowing the new way is the comfortable
preferred way.

Winter is over
spring has sprung
and summer is on its way. It’s the perfect time to take the cover off of the barbecue grill and get grilling. BBQ food is the perfect start to a great summer. As the smells of neighborhood grills begin wafting down the streets of towns all across America
there is a theme that permeates the breeze. Summer is here; it’s time for fun in the sun.

There is nothing that takes me back to my childhood quite like BBQ food. The smells
the flavors
and most importantly
the feeling of quality time spent with family and the knowledge that we are building memories for our children to someday share with their children. If you think about it
you can have BBQ food of some sort
almost any night of the week. As long as you are willing to use your grill
which has the benefit of keeping the heat of cooking on the outside of your home.

Here are some great grilling ideas that will enable you to have BBQ food almost anytime you want.
1) Veggies taste better when cooked on a grill. You can also have fun mixing flavors and seasonings. Kraft had a great idea of butter mix-ins for vegetables
I also like to marinate mine in Italian dressing and grill them in foil packets.
2) Almost any meat you can purchase will taste better cooked on a grill. I even enjoy smoked sausage cooked on a grill with BBQ sauce.
3) Make it a great night by allowing family members to make their own shish kabobs.
4) Have theme nights for your BBQ food
you can do Italian BBQ
Mexican BBQ
Caribbean
be creative and have fun.

The real beauty of BBQ food is that it is an excuse we use to build lasting memories of good times with family and friends. There is no reason we can’t make meal times special each and every day
not just during the summer months.