For me, “SHOPPING” is probably my biggest pet peeve. I’d rather sit at home and stare at the walls or out the window than go shopping. In no way do I look forward to a shopping trip as an enjoyable outing on a day off. I always come home with a big head-ache, starving and dead tired. I absolutely hate it! ( My husband loves me for that.) However, there are times when you have no choice but to face the music. Like when the children have outgrown their clothing or when an appliance decides to kick the bucket on me or when a household product goes dry. And now, with the holidays approaching… shopping stares you straight in the face.
With the economy down in the dumps and the sky-rocketing prices, it has become pathetically expensive to shop. Therefore, here are some courses of action you can take to make shopping a somewhat more enjoyable experience.
Barter, haggle, negotiate, bargain… I too would love to just get over with it, but close your eyes for a moment and imagine that sensation of coming home with a steal.
Here are some bargaining tips that just may make you rich one day:
Two pans, water and heat – it’s the core concept of a chafer. But how exactly do they work and how do you determine which one you need?
Chafer pans are food containers that can be continuously heated by portable flame or electricity. The goal is to maintain proper temperatures (not just for taste, but for health reasons as well). A bottom pan (commonly called a water pan) is filled with water, and the steam produced by the heated water warms the inset pan, thus keeping food warm. Lids help further control the temperature – much heat escapes each time the lid is removed.
Types of Chafers:
Disposable chafers are available just about anywhere and are made of thin aluminum. They’re designed for one-time use and rely on sterno fuel for keeping food warm. They are not ideal for catering or buffets, but rather for picnics and home parties.
Economy chafers are the least expensive, and commonly very light. While they do the job, the investment is not cost-effective for long-term usage. Thinner metals can mean dents and dings that can cause food pans to sit improperly, and can result in excess steam escaping. That’s not to say economy chafers are a bad choice – it’s really dependent upon the job, the amount of usage and the handling.
Eliminating and preventing the growth and spread of mold and mildew in your home is an endless challenge. The constant presence of moisture in the kitchen, bathroom, attic and basement makes these area around the house the ultimate breeding ground for fungal growth.
Step 1: Perform routine check ups for mold and mildew. Especially during the rainy and wet season, visit all the rooms around the house, including the attic and
the basement, frequently to check for leaks, moisture buildup or any signs of mold or mildew. Use a strong flashlight to inspect corners and crevices. Be sure to check the folds in your curtains and drapes.
Step 2: Diagnose and cure the cause of the leaks and moisture buildup. Patch up any cracks, leaky roofs and/or windows, and other sources of water and moisture. If necessary, installing additional insulation is a brilliant idea. If poor ventilation adds insult to injury, take into great consideration using air conditioners, dehumidifiers and exhaust fans.
Step 3: Use a vacuum cleaner to vacuum the mold spores off of the affected surfaces. Either use the vacuum cleaner’s brush attachment or you can scour the area with a stiff brush in order to eliminate as much of the growth as humanly possible.
Simply follow these easy and straightforward instructions and you are sure to achieve a ‘wow’ in both taste and presentation. Start out with good quality salmon fillet and serve at room temperature. Decorate with a lemon and lime twist and serve with your favorite red cabbage salad on the side.
1 Large Onion
½ Cup Mayonnaise
½ Cup Ketchup
½ Cup Vinegar
¼ Cup Sugar
2 Whole Bay Leaves Salt and Pepper to Taste
Wood, plastic, glass. Preference versus argument, and which one is safest? Opinions on the right cutting board to use vary. From the chopping of the food to the serving of the completed product, cutting boards have become a basic necessity that can be found in every kitchen.
In the ‘olden days’, cutting boards were generally made out of wood, but more recently, a ‘younger generation’ of boards have surfaced. Each one is accompanied by both advantages and disadvantages. If you use the same board for raw meat, chicken or fish as you do to cut fruits, vegetables or bread, you could be heading straight for disaster. When raw, fresh or cooked food are all prepared on the same cutting board, there’s great probability of cross contamination.
Wooden boards are best for vegetables, fruits and breads. It would be very wise to stay away from wooden boards when cutting raw meat. If you have no other option and have to use a wooden board to cut raw meat then be sure to wash the board using hot water and soap. Never soak a wooden board nor put it in a dishwasher.
Whether you are a peanut butter fan or prefer chocolate chip cookies, these cookies are for you! With just the right amount of peanut butter, these cookies are sure to be a hit! Easy, quick and simply delicious!
Caution: Has been proven to cause overindulgence!
1 stick margarine or butter
1 cup sugar
1/2 cup light brown sugar
1 tablespoon vanilla sugar
1/4 c peanut butter
2 large eggs
2 1/3 cups flour
1 teaspoon salt
1 teaspoon baking soda
12 oz. chocolate chips
Are you overworked and underpaid? Are you feeling tired and stressed out? When was the last time that you spent quality time with your spouse? Can you recall your last romantic dinner for two?
There is no reason for you to have to wait for that “special occasion” in order to host, yes I said host, in your home, a romantic dinner for you and your better half.
Skip the “I can’t cook to save my life!” excuse because there is just no such excuse. Even if you think that you are culinary-challenged, you definitely can still host a romantic dinner in you humble abode just for the two of you. Here is the solution: you can either choose to follow easy recipes or you can pick up some of the more difficult creations from a store, take out or restaurant.
The amount of time you spend on the preparation of the dinner is irrelevant- it’s the quality and thoughts that go into the preparation of the evening that count. Here are some straightforward tips to follow:
(1) Make sure that the ONLY two participants in the romantic dinner are your spouse and yourself.
(2) If babysitting is necessary, arrange for the babysitter to sit at his/her house.
What is glass and why in heavens name are there dozens of different shapes and styles to choose from when taking a drink?
Well, for starters, glass is a formless solid (huh?) that has been around in a variety of shapes for hundreds and hundreds of years. The idea of glass being liquid versus solid, has been fiercely debated. To make a long story short, glass is firm and motionless and does not vary molecularly when being melted and then solidified into a shape. Glass is a bizarre object since we can not call it a solid, nor a gas, and is not very much of a liquid either.
Glass is very high up on the list as one of the most multitalented objects on earth ranging from an unadorned clear drinking glass to a tempered and tinted form, with a great deal more in between. Glass is made up of a mixture of silica, soda, and lime. To cloud, frost or color glass, other ingredients are added to spice up the recipe. Glass is heated up to 1800° F (982° Celsius). The liquid is then either poured into forms or it can be blown into a choice of shapes. When it is cooled off, glass becomes strong, stubborn and unsociable and will not interact with anything that comes in contact with it other then heat which will return the glass to a liquid. Yup- that is how glass is recycled.
Going hi-tech normally requires an outlay of cash, but most argue electronic equipment that tracks inventory and prevents shrinkage pays for itself. For the bar, a special pourer spout can tell you just how much liquor winds up in the glass-an interesting concept as it can be analyzed against sales data. The concept is quite simple, actually. A radio frequency transmitter is built into a waterproof pourer, and transmits the total volume of each pour. The receiver maintains the data, which is later transmitted to the computer via a cable. Optional software can spit out all kinds of reports-most importantly, the time/date of each pour and the total volume, the cost of the pour as well as anticipated sales.
Bartenders may frown on the technology that could ultimately get them in trouble. After all, no manager wants to see wastage, and free-pouring isn’t always exact, especially during peak service times. But it also aides management in assessing inventory and ordering stock. By knowing exactly what was poured (to the hundredth of an ounce), time usually spent manually counting bottles and estimating remaining amounts can be better spent doing something else, like focusing on customer service and being more involved with other day-to-day operations.
When I was twenty, jobless and broke, I walked into an upscale, locally-own restaurant and begged for a job. Literally. I’d been there several times before, but with no experience, I was always quickly turned away. In a moment of disgust, I stomped back into the foyer, looked the manager in the eye, and said, "You’re making a mistake." And he asked me why. So I stated my case.
"Every time I come in here, you won’t give me the time of day. You say I need experience. Well, here I am, eager to learn. Just how do you expect me to get experience when no one will give me a chance?"
He was irritated, I could tell, and I stomped back out the door. But a loud, "Get back here!" made me backpedal my way back in. He directed me to a booth and told me to wait for him.
Several minutes later, the manager sat across from me, and flung a menu across the table.
"You take that home and come back tomorrow. I will test you and if you fail one question, no job."
Menu in tow, I returned home and spent the evening perusing all the fare-what was included, available sides, the price-I studied for hours and learned about every dish and beverage. Heck, I even memorized the wine and beer list.
The next day, the manager grilled me for twenty minutes. Then he put me in training. For two weeks I shadowed a veteran waitress. I watched how she greeted each guest differently and rattled off specials in varying orders, depending on the clientele seated at each table. During off-time they trained me on carrying trays-large oval ones loaded with iron skillets!