Hairstyles With Sticks

Hair sticks are used in a variety of hairstyles to either secure or decorate your hair.

Hair sticks are used to dress up hair styles as well as secure them in place. They come in various lengths--from two inches for shorter styles to twelve-and-a-half inches for longer styles. The sticks are made in numerous materials, such as wood, bone, plastic and metal and may be adorned with flowers, beads or gems. Typically, they are used in a variety of hairstyles like braids, buns and modified ponytails, but can be used in nearly any updo.

Braided Updo

The braided updo is achieved with hair sticks that are six inches in length or longer. First, braid hair about midway up the back of your head in two sections. Keep them as close together as possible. Insert a hair stick through the top of the braids horizontally. Take the braids at the bottom and wind them around the stick until you come to the ends. Tuck those underneath the coiled braid. Push the second hair stick through the top. Weave the end in toward the center of the braid and then back out through the bottom, outer braid. This will secure it in place. Thicker, heavier hair may need a couple of hair pins to secure loose pieces.

Basic Knot

The basic knot is one of the simplest styles using hair sticks. It is best for hair that is medium (shoulder) length or longer. To do the basic knot, gather your hair at the crown of your head (back, near the top), then twist the entire length. Coil the twist beginning with a small coil in the center. Wind the twisted hair, surrounding that coil with the next while keeping the bun flat to your head. Tuck in the ends. Secure first by wrapping a hair tie (elastic) around the outer coil. Then place one or two hair sticks through the bun. The basic knot can be modified to a smaller knot, leaving half of the hair down and only coiling a small section. Shorter hair sticks work best for this. You may also choose to do two knots if your hair is thick or exceptionally long.

French Twist

A French twist can be worn traditionally, messy, or half up and secured or adorned using hair sticks. French twists work for any hair type that is medium to long in length. Create a traditional French twist by taking large sections of hair and brushing them back (backcombing) everywhere. This gives your twist volume. Gather your hair to one side of your head once you've brushed it all back. Make sure the hair is smooth without brushing out the backcombing. Place your thumb in the center, twist the hair around, and place the hairpins in as you go. Secure the sticks when you've wound your twist to the crown of your head. You can use one stick, inserting it straight down or use two hair sticks and cross them, inserting them downward, but at a slight angle.

Tags: your head, hair sticks, your hair, basic knot, crown your, crown your head, hair stick

Make A Pumpkin Dip Bowl Holder

Make a Pumpkin Dip Bowl Holder

Make a nice food presentation for a Halloween, autumn, football or Thanksgiving events by making this very simple pumpkin dip bowl holder. It only takes a few minutes to create but it gives a simple dish a lot of flair and color. Once the pumpkin dip bowl holder is made, you can set it anywhere along with some chips or nice cut up veggies, or make a yogurt dip with fresh fruit for your pumpkin dip bowl holder.

Instructions

1. Pick a good sized pumpkin from the store or your yard.

2. Cut a small top of the pumpkin smaller than the bowl. Set the stem and small piece aside.

3. Put the bowl on the top of the pumpkin over the cut out space, then take the knife or carving tool and trace around the bowl onto the top of the pumpkin so you have the size of the bowl.

4. Cut the tracing in the pumpkin out so you now have a whole big enough to hold the bowl but not let it fall through when you set the bowl in the hole. You want it to have a firm fit. You can slightly angle the cut towards the center to make sure the bowl won't fall through, then test it and remove any excess you need to.

5. Fill the bowl with your chosen dip and set the bowl in the cut opening. The pumpkin acts as a holder for the dip bowl. Now you have a dramatic presentation for any special autumn occasion.

Tags: pumpkin bowl, pumpkin bowl holder, bowl fall, bowl fall through, fall through, Make Pumpkin

Valentine'S Cocktail Drinks

Not every Valentine's cocktail has to be pink.

A great Valentine's cocktail may be festively colored, or might be a drink with a flirty moniker. Or perhaps the best Valentine's Day cocktails are simply the ones that you enjoy with the love of your life. Whether your tastes run to the fruity or the smoky, exotic or classic, there are a number of cocktail recipes that are well-suited for a Valentine's Day celebration.

Amore Vietato

This cocktail's name means "Forbidden Love," an alluring name for a drink to be consumed on a romantic evening. The drink consists of 2 parts gin to 1 part moro, or blood orange, juice. Select a gin with a floral flavor profile, such as Hendricks, made with rose petals, or Magellan, made with iris flowers. Shake to combine, and float a few thin slices of cucumber and strawberry in the drink. Serve in a martini glass.

Canela y Chocolate

While most people think of cool, pink-colored cocktails for Valentine's Day, it's worth remembering that Valentine's Day is a winter holiday. If you plan to spend Valentine's evening curled up in front of a cozy fireplace with your significant other, you may prefer a warm cocktail instead of one that has been chilled. Aida Mollenkamp, star of "FoodCrafters" on The Food Network, suggests the Canela y Chocolate. Over medium low heat, combine 6 oz. of fine Mexican chocolate, 1/4 cup of half-and-half, the zest of an orange, and 4 tbsp. of unsweetened cocoa powder until warm and blended together. In two large serving mugs, place 2 oz. of tequila in each, and top each mug with the chocolate mixture. Garnish with a cinnamon stick and stir.

The Auld Alliance

A cocktail for more masculine tastes or for women who don't like cocktails that are too sweet, this drink combines scotch and Cointreau to make a festive beverage. In a Boston shaker, combine the juice of half a lemon with 1 oz. of scotch and 1/2 oz. of Cointreau or Grand Marnier, a dash of simple syrup and ice. Shake vigorously and strain into a tumbler.

The Chocolate Martini

Every year, boxes of chocolate are a popular gift for Valentine's Day, so a chocolate martini is the logical extension. Drizzle chocolate syrup along the inside of a martini glass. In a shaker, combine 2 parts vodka to 1 1/2 parts chocolate liqueur. Empty the contents of the shaker into the glass, and garnish with shaved chocolate or strawberry slices cut into heart shapes.

Tags: Canela Chocolate, made with, martini glass, scotch Cointreau, shaker combine

Make A Popsicle Catapult With Four Popsicle Sticks

Make a simple catapult to teach your child the science of motion and force.

Building a Popsicle stick catapult is a fun, cheap and easy rainy day craft for children. Once built, this mini-catapult can be used to play the game "Storm the Castle." A catapult also teaches the scientific principles of motion, forces and simple machines. With four Popsicle sticks and a little know-how, you and your child can spend a fun and engaging craft time making this historical siege weapon.

Instructions

1. Lay two of the four Popsicle sticks on each long end of one of the 3 by 5 index cards to begin making the base of the catapult. Tape them to the card using a strip of masking tape at either short end of the card.

2. Cut the third Popsicle stick in half. Tape the two ends together to make an L-shape with the stick. Place the L so one end sticks up into the air and the other end lays in the middle of the two Popsicle sticks already taped to the card. Tape the bottom part of the L to the card using a strip of masking tape across the middle of the card (covering all three Popsicle sticks). Pace another strip of masking tape across the joint of the L at the end of the card (also covering all three Popsicle sticks). This completes the base for your catapult.

3. Tape the fourth Popsicle stick into the point of the L using masking tape on the top and bottom joints. This makes the catapult arm.

4. Cut the rubber band with scissors so it is one long rubber strip.Tape one end to the back of the catapult arm about 1 inch down on the stick. Pull the rubber band up and toward the back of the portion of your L which is sticking up off of the catapult base. You want to create a V-shape with the arm and the base. Then tape the remainder of the rubber band to the back of the L portion of the base so the rubber strip is taut, but not too tight. The catapult is now complete.

5. Fold the second index card into fourths. Unfold and cut along the creases with the scissors. Fold each of the pieces in half to make the pellets you'll fling using the catapult.

6. Load a pellet onto the long end of the catapult arm. Hold the base card of the catapult on the table with one hand. With the other hand, push the arm down until it touches the card and then release to fling the pellet.

Tags: masking tape, Popsicle stick, Popsicle sticks, rubber band, strip masking

Does Vinegar Dissolve In Water

Does Vinegar Dissolve in Water?

Vinegar is a polar substance, and its molecules are attracted to water molecules (called "hydrophilic"). Therefore, it is able to be mixed with water. It does not technically dissolve; rather, it forms a homogenous solution with water.

Identification

Vinegar is the result of a fermentation of ethanol, which produces the main ingredient in vinegar, acetic acid. Acetic acid is defined as a polar small organic acid, and its chemical formula is C2H402.

Interaction With Water

Water is a highly polar substance, and when two polar substances interact, they mix together and form a homogeneous solution, meaning the solution is uniform in appearance and texture. In water, acetic acid releases hydrogen ions. It isn't quite dissolving, but rather forming a combination of the two substances.

Hydrophobic Substances

In contrast to a hydrophilic substance like acetic acid, hydrophobic substances do not dissolve or mix with water. The most famous example of this is oil and water. When oil and water are introduced, the oil separates and forms a heterogeneous solution. This is because water molecules are bound together more tightly than oil molecules, and oil molecules cannot form bonds with them.

Tags: acetic acid, Dissolve Water, Does Vinegar, Does Vinegar Dissolve, polar substance, Vinegar Dissolve, Vinegar Dissolve Water

Goat'S Milk Soap Benefits

Goat's milk soap is widely available, and although a bit more expensive than commercial soap products, it has benefits that can make it worth the price. Goat's milk soap is helpful for people wanting to maintain youthful and healthy skin and perfect for people with sensitive skin.

Skin Nourishment

Goat's milk contains many healthy ingredients to nourish skin. These include vitamins A, C, E and some B vitamins, along with amino acids, citric acid, enzymes, unsaturated fatty acids and zinc.

Glycerin

In the commercial soap manufacturing process, glycerin is typically removed because the substance is valuable to sell for its moisturizing properties. Goat's milk soap contains glycerin for luxurious skin softening.

pH Considerations

Goat's milk also contains caprylic acid, making goat's milk soap an alkaline product with a low pH, close to the pH of human skin. This allows better delivery of moisture and nutrients from the soap and prevents dryness and other negative skin reactions.

Alpha Hydroxy Acid

Additionally, goat's milk soap contains lactic acid, an alpha hydroxy acid commonly included in skin rejuvenation products. Alpha hydroxy acid helps slough off dead skin cells, leaving smooth new cells at the surface.

No Artificial Additives

Goat's milk soap does not contain harsh detergents or any additives such as alcohol, petroleum and preservatives. This reduces the possibility of skin irritation and allergic reactions. Many people with eczema and other sensitive skin issues can use goat's milk soap without any problems.

Tags: milk soap, Goat milk, Goat milk soap, commercial soap, goat milk soap

Pasta Cooking Methods

Test pasta for doneness after eight minutes of cooking.

Although a relatively simple technique, cooking pasta properly requires attention to several seemingly minor, yet imperative, guidelines. These include adequate cooking water, sticking prevention, proper salt content and the timely addition of sauce. Although certain parameters, such as level of doneness and seasoning, are a matter of personal preference, pasta responds best when certain recommendations are followed.

Instructions

1. Bring one gallon of water to a rolling boil for every pound of dried pasta. Do not add pasta before the water reaches a boil. Bringing pasta up to temperature in tandem with the water prompts the release of excess starch and results in a gummy consistency.

2. Add salt to taste after the water reaches its boiling point. Adding salt too early can In addition to creating pits in aluminum pots, adding salt too early also affects the amount of time it takes water to boil. An apt guideline to follow when seasoning pasta water is taste -- the water's saltiness indicates the saltiness of the pasta.

3. Add the pasta all at once to the boiling water, and stir for the first two or three minutes. Do not add oil to the water to prevent sticking. Oil coats the pasta and prevents sauce from adhering and absorbing. Stirring during the first few minutes of cooking allows each piece of pasta to cook independently and prevents clumping.

4. Drain cooked pasta in a colander. Do not rinse as this removes starch on the pasta's surface and negatively affects the sauce's ability to adhere. Add heated sauce to the pasta immediately after cooking. Pasta absorbs sauces while hot, and rinsing prompts the sauce to slide off.

5. Cook pasta to taste. General guidelines prescribe cooking pasta 10 to 12 minutes; however, several variants -- such as elevation and type of pasta -- affect cooking times. Pasta takes more time to cook at elevations in excess of 3,000 feet because the water boils at a lower temperature. After eight minutes of cooking at a rolling boil --10 minutes if cooking at an elevation exceeding 3,000 feet -- use a long-handled fork or a tongs to remove one piece of pasta. Taste for doneness. Continue cooking until desired tenderness is reached.

6. Cook fresh pasta for approximately two or three minutes. Eggs bind and enrich fresh pastas, prompting shorter cooking times and making the pasta relatively delicate compared to dried varieties.

7. Cook pasta al dente by boiling it for seven minutes, then tasting it at one-minute intervals thereafter. The best way to identify pasta cooked al dente is by tasting. There should be a firmness in the pasta's consistency, and it should give a slight resistance when bitten. Pasta cooked al dente does not overcook when hot sauces continue to heat the noodles.

Tags: minutes cooking, Cook pasta, cooked dente, cooking times, eight minutes, eight minutes cooking, pasta pasta

Diy Bouquets

Creating your own bouquet can be completed with little effort.

Wedding bouquets date back to ancient times where flower arrangements were used to ward off evil spirits during the ceremony. Since Victorian times, however, bridal flowers have traditionally been chosen by the flower's meaning, ranging from it symbolizing purity and innocence like the calla lily, to love and admiration signified by the carnation. Creating your own wedding bouquet allows the assortment to perfectly fit the symbolism you wish to display, along with adding your own personal touch on the special day.

Instructions

1. Go to a local flower shop, grocery store or another location where flowers are sold and search the selection for flowers complimentary to wedding and bridesmaid dresses. Search for large flowers such as roses, carnations and orchids to use as the main flowers for the bouquet, along with greenery such as baby's breath and miniature rose buds, which add layers to the bouquet and fill in any empty spaces between the main flowers.

2. Purchase the flowers within a few days of the wedding for the bouquet to remain fresh on the special day; otherwise consider going to a craft store and purchasing silk flowers as an inexpensive substitute. Plan on purchasing at least eight of each main flower per bouquet in order to plan for mistakes and ensure you're bouquet achieves the desired level of fullness.

3. Prepare the flowers by cutting the stems to six inches in length, cutting off thorns as well. Evaluate the flowers to ensure they are all a relative length to one another.

4. Place the bouquet holder within the bouquet stand on a level surface. Add four of your main large flower types to the holder, one on each side in order to resemble an evenly spaced "X" or cross. Place a small amount of greenery behind each of the four main flowers, creating an empty circle in the middle of the bouquet.

5. Set a main flower in the center of the bouquet, working out from the center with additional flowers. Place four main flowers around the center flower, set at an slight angle toward the outward "X" flowers to create a half circle shape for the bouquet. Set the rest of the main flowers around the center flowers, adjusting the positioning as necessary.

6. Add greenery to your bouquet, filling in empty spaces between the flowers until the bouquet achieves a desired round appearance. Adjust the greenery and main flowers until they are all of relative height to one another.

Tags: main flowers, achieves desired, along with, around center, bouquet achieves, bouquet achieves desired, Creating your

Grow A Red Potato Vine

Today's ornamental sweet potato vines descend from mutations discovered during variety trials of edible sweet potatoes. By 2009, the choices of decorative potato vines included 35 different varieties with foliage ranging in color from lime-green to purplish-black. Early ornamental sweet potatoes sometimes grew roots large enough to burst pots by the end of the summer. Popular vines such as Sweet Caroline Sweetheart Red display striking red foliage but grow to smaller sizes that are more suitable for container plantings.

Instructions

1. Cut the end of a healthy Sweet Caroline vine 6 to 8 inches from the tip. Dip the cut end in rooting hormone powder.

2. Fill a 3-inch peat pot with moist potting soil. Poke a hole in the soil 2 inches deep with your fingertip and place the cut end of the slip in the hole. Firm the soil around the cutting.

3. Water the pot to settle the potting mix around the cutting's stem. Place the pot in indirect lighting in a humid location with a stable temperature between 75 and 80 degrees Fahrenheit.

4. Cover the potted cutting with an open 1-gallon zip-top plastic bag. Keep the cutting moist by removing the bag and lightly misting the plant and pot daily. Remove the plastic cover when the cutting shows strong growth.

5. Plant the sweet potato vine in the 12-inch-diameter pot after the vine develops at least six new leaves. Harden off the vine by placing it in a sunny location several hours a day over the course of a week and then move the container to its permanent location.

Tags: around cutting, ornamental sweet, potato vines, Sweet Caroline, sweet potato, sweet potatoes

Directions For A Low Sodium Diet

Salt in moderation

Sodium is a vital mineral when it comes to body function, but too much of it can cause health problems. A doctor may advise a low sodium diet for numerous reasons, but the most common reasons for restricting sodium include high blood pressure and fluid retention. Fortunately, low sodium diets do not require eating special foods or supplements--they simply limit sodium intake. While following a low sodium diet may at first feel complicated, many get the hang of it quickly once they learn what sodium measurements mean and interpret them on food labels.

Sodium Content on Food Labels

A low sodium diet consists of no more than 2,000 milligrams (2 grams) of sodium per day. Food labels always list sodium amounts for one serving in milligrams, typically right below the listings for fat and cholesterol. When patients do not have time to manually track their sodium intake when reading food labels, they can use this as a guide: low-sodium is characterized as a sodium amount of 140 mg or less, while "no sodium" is 5 mg or less. Try to avoid foods with sodium amounts more than 140 mg.

Making Good Food Choices

While a low sodium diet is not as restrictive as one may think, following such a diet requires exercising a bit of common sense when it comes to food choices. For example, certain baked goods such as types of croissants and muffins are considered low sodium, but this doesn't mean they should become daily diet staples. In general, low sodium foods are fresh and whole, not packaged. If they are packaged, they should be eaten in great moderation, especially if they fall above the 140 mg cut-off. Some foods to avoid include cured meats such as bacon and ham, most frozen dinners, hot dogs, most canned soups and bagged snacks such as potato chips. When eating out, take a look at the dining-out guide at www.lowsaltfoods.com to make better choices.

Sodium Substitutes

Many salt substitutes are available for those who aren't quite ready to give up regular table salt, and salt substitutes can be used in certain diet foods. However, they can present problems for certain patients because salt substitutes tend to replace sodium with potassium. Consult a doctor to make sure this increased potassium will not interfere with any medications or worsen any existing medical conditions.

Tags: salt substitutes, sodium diet, more than, packaged they, sodium amounts, sodium intake, they should

Make Buttermilk Mashed Potatoes Ahead Of Time

Make buttermilk mashed potatoes mostly in advance and finish them later.

Buttermilk mashed potatoes combine the rich, slightly tangy flavor of buttermilk with the creaminess of freshly mashed potatoes. This subtle twist on a classic dish works well for adventurous and picky eaters alike; it is not different enough to be threatening to those who cling to tradition, but it contains a fun extra flair for those who may be bored with plain mashed potatoes. If you will be short on time before the meal, you can make your buttermilk potatoes ahead of time and reheat them shortly before serving them. For best results, however, do not completely finish making them in advance.

Instructions

1. Wash the potatoes thoroughly, then place them on a cutting board. Cut them into cubes with a sharp knife.

2. Place the cubed potatoes into a pot. Add enough water to cover the potatoes, then add the salt. Bring the water to a boil, reduce the heat, and simmer the potatoes until they are soft. This will probably take at least 20 minutes. Check the potatoes for doneness by stabbing them with a fork; if the fork slides in easily, the potatoes are done.

3. Drain the potatoes by pouring them into a colander over your sink. Return the drained potatoes to the pot and mash thoroughly with a potato masher. Cover the potatoes and refrigerate them until several hours before you are ready to serve them.

4. Transfer the cold mashed potatoes into a slow cooker. Add the buttermilk and butter, then cover and set to low. Heat the mashed potatoes until they are hot, approximately 3 hours. Stir regularly during this time to incorporate the buttermilk and butter into the potatoes. Stir in salt and pepper to taste, then serve.

Tags: mashed potatoes, buttermilk butter, potatoes into, potatoes until, potatoes until they, them into

Plant Red Skin Potatoes In Ohio

Red skin potato varieties, like red Pontiac, do well in Ohio gardens.

Ohio's rich soil and mild climate make the potato a good vegetable for home gardeners to grow in their backyards. Planted in the spring, red skin potatoes in Ohio are harvested in the summer for "new" potatoes or later in the fall for winter storage. Mounding methods of cultivation work well when you plant red skin potatoes in Ohio.

Instructions

1. Till or spade the soil in a sunny location of the garden, after the last frost. Choose an area where the soil is rich and has good drainage. Add organic matter or fertilizer to enrich the soil, while you are tilling.

2. Dig an 8-inch deep trench to plant the red skin potatoes. Make the trench 1 foot long per seed potato you plant. For example, if you plant 20 seed potatoes, dig the trench 20 feet long.

3. Cut the seed potatoes into sections so there is at least one "eye" on each section. Plant the potatoes in the trench and cover with 2 to 3 inches of soil. Water the planted seed potatoes. Ohio often has late frosts, so to protect the red skin potatoes, cover with sheets of plastic until the daytime temperatures rise.

4. Pull more soil over the red skin potatoes as they grow. Use straw as an organic cover if you prefer a no-dig method of harvesting. The straw also helps retain moisture in the soil and keeps it cooler. Water the red skin potatoes every week during the growing season.

5. Harvest the red skin potatoes after blooms appear on the plants, for "new" potatoes, or allow the potato vines to die back to harvest for winter storage.

Tags: skin potatoes, potatoes Ohio, seed potatoes, cover with, long seed

Make Dandelion Chains

Is there anything more evocative of summer than a dandelion chain? Dandelion chains, like summer itself, are beautiful, quick to wilt and childlike. Make a few for yourself or teach a child.

Instructions

1. Pick dandelions with long, thick stems, one at a time.

2. Attach the dandelions to one another by tying the stem in a knot around the previous dandelion stem close to the flower. Double knots work best.

3. Tie the two ends of the chain together when you have reached the desired length.

4. Or make a short slit halfway down the stem of one dandelion.

5. Insert the stem end of a second dandelion into the slit and push it down through the first dandelion as far as it will go.

6. Make a slit halfway down the second dandelion and insert a third dandelion.

7. Continue until your chain is a little longer than you want it to be. Tie the last stem to the first dandelion near the flower.

8. Make necklaces, crowns and bracelets.

9. Expect the flowers to wilt quickly.

Tags: first dandelion, halfway down, second dandelion, slit halfway, slit halfway down

Grate Nutmeg

Grate Nutmeg

Boosting the aroma and flavor of an entr e with freshly grated nutmeg makes a dish zing with full-bodied spice. Nutmeg is a seed derived from evergreen trees, native to Indonesia's Spice Islands. Nutmeg has a hard consistency and produces a dry spice when grated. Recipes commonly combine the spice with cinnamon and clove for a variety of holiday treats including cookies, eggnog and butternut squash. You don't have to wait until the holiday season to use nutmeg; you can season meats, vegetables and dessert with it any day for a warm and nutty tang.

Instructions

1. Hold the nutmeg between your thumb and pointer finger over a bowl. Grip the cheese grater in your opposite hand.

2. Press the nutmeg against the cheese greater and rub it up and down against the small holes.

3. Scrape nutmeg bits off the grater and into the bowl. Add the fresh nutmeg to your dish or store it as a dried spice in an airtight container away from moisture and direct heat.

Tags: Grate Nutmeg

Make The Best Meatball Sandwich

Meatball Sandwich

A meatball sandwich is a delicious, hot sandwich that will satisfy even the heartiest of appetites. The next time you are in the mood for a hot sandwich, why not try making this quick and easy meatball sandwich.

Instructions

1. Place your jar of prepared spaghetti sauce on the stove top. Ragu makes a whole line of spaghetti sauces; you should use your favorite one here.

2. Add the prepared meatballs into the spaghetti sauce and warm it through thoroughly.

3. While your meatballs are being warmed in the spaghetti sauce, you will want to prepare the Italian Bread. Lay it flat faced and apply a very thin layer of butter (margarine, spread, etc.) onto both sides.

4. Run the Italian bread underneath a broiler for a minute or so. You will want to get the bread warm and crusty, do not let it toast completely. A meatball sandwich tastes better with bread that will hold up to the weight of the sauce.

5. Remove the bread from the broiler, and transfer the meatballs and sauce onto the bread. Go heavy on the meat, and easy on the sauce in this step.

6. Top your hot sandwich with a couple of slices of provolone cheese, and run it back through the broiler until the cheese melts. This should take less than or about a minute.

7. Remove your completed meatball sandwich from the broiler and enjoy!

Tags: meatball sandwich, spaghetti sauce, from broiler, that will, will want

Find Soy Butter

For people who are allergic to traditional peanut butter, soy butter can be a great option for enjoying the delicious creaminess of peanut butter without the negative side effects. Soy butter is peanut and dairy free. Because soy butter is not found at most traditional grocery stores, it can be difficult to find unless you know where to look.

Instructions

1. Visit your local health or organic supermarket. Specialty grocery stores tend to carry products that mainstream grocery stores do not stock. Health or organic stores typically have a good selection of foods for those with allergies.

2. Purchase soy butter online. Soynutbutter.com and Amazon.com both offer ample choices.

3. Make your own soy butter. If for some reason you cannot find soy butter at your local health store or do not want to order it online, simply make your own.

A delicious and quick soy butter recipe can be found at: http://iskra.tripod.com/nomilk/sbutter.htm. All you need is soy milk, a food processor, oil and lemon juice. Place soy milk into a food processor, then pour in the oil and mix. When the mixture starts to stiffen, add lemon juice.

Tags: grocery stores, your local health, food processor, lemon juice, local health, peanut butter, your local

Different Types Of Christmas Cookie Cutters

Cutout style Christmas cookie cutters are available in a wide variety of shapes and themes.

Cookie cutters are common kitchen gadgets that cut rolled out cookie dough into exact and uniform shapes by pressing the cookie cutter directly through the dough. Holiday-themed Christmas cookie cutters are widely available in an array of styles and sizes. Cookie cutters are typically constructed from tin, aluminum, copper, stainless steel or plastic.

For Children

Christmas cookie cutter shapes for children include gingerbread men and girls, candy canes, Christmas bulb shapes, Christmas trees, Santas, Santa in his sleigh, Santa with a toy sack, reindeer, stockings, tin soldiers, nutcrackers, elf boots, elf hats, Santa boots, Santa hats and various sleigh shapes.

Religious-Themed

Christmas cookie cutter shapes featuring religious themes include Star of Bethlehem shapes, five- and six-point stars, crosses in both plain and Byzantine styles, bells, harps, candle shapes, open bibles and angels in both praying or flying poses. Entire nativity cookie cutter sets are available, and may include a manger with baby Jesus, Mary, Joseph, the Magi, shepherd, camel, donkey, sheep and triangle or rectangular cutters for making the stable.

Nonreligious and Winter Themed

Bells, snowmen, wreaths, mittens, winter hats, holly leaves, plain and fancy ornament shapes, snowflakes, partridges, ribbon/bow shapes, packages, and poinsettia blossoms are all available for nonreligious or winter themes.

Other

Cookie presses are tube-like devices that are filled with cookie dough. Dough is pressed directly onto the cookie sheet through a capped with an ornate extrusion top.

Cookie molds are three-dimensional molds into which cookie dough is pressed to form an exact shape and impression. Cookie molds may be for one single cookie, or they may be part of a tray that features several forms.

Cookie stamps feature molded designs that you press onto a cookie-sized portion of dough before baking in order to imprint the design on the cookie.

Tags: Christmas cookie, cookie cutter, cookie dough, Christmas cookie cutter, cookie cutter shapes

Different Seasonings For Pork Chops

Spice up your pork chops today.

Keep your pork chops from being bland by cooking them with different seasonings each time you make them. They are a versatile food, so they taste good with a lot of different seasoning. Try several until you find the best one for you.

Savory

A combination of garlic powder, onion powder and pepper is a delicious way to spice up your pork chops. Brown the pork chops in oil, drain and sprinkle the seasonings evenly over the meat. Add water and cook until tender for a tasty meal.

Cajun

For this recipe, coat the pork chops in seasoning before you cook them so the flavor has plenty of time to absorb. Sprinkle the chops lightly with garlic powder, then add a heavier dose of Cajun spice -- Tony Chachere's seasoning is a good option. Lay in a metal pan and bake for about an hour at 375 degrees Fahrenheit or until browned and tender.

Glazed

This pork chop recipe is an excellent summer dish. Mix Italian seasoning, garlic powder, salt and pepper in a bowl and rub onto the chops. Cook the chops in oil until they are no longer pink. Glaze with a chicken broth, vinegar and strawberry jam mixture.

Mexican

Coat your pork chops in flour and cook until browned. Lay the cooked pork chops in a pan and cover in a mixture of tomato sauce, water and taco seasoning. Be sure that some sauce is also under the chops so both sides are flavored equally. Bake for an hour at 350 degrees Fahrenheit.

Tags: pork chops, your pork chops, your pork, garlic powder, cook until, degrees Fahrenheit, hour degrees

Store Nut Butters

Nut butters are easy to store and don't require refrigeration.

Although peanut butter is a staple in cupboards across America, the spreadable favorite is only one of several types of delicious nut butters. Almond butter has found its way into the culinary lexicon, along with cashew, hazelnut, pecan, pistachio, walnut and even macadamia nut butters. Although the flavors, textures and prices vary, all are full of protein, vitamins and healthy oils. Nut butters do not need to be refrigerated and will not spoil, making them especially easy to store.

Instructions

1. Store opened nut butter in your kitchen cupboard. Use the nut butter within nine to 12 months for the best flavor and quality.

2. Write the date of purchase on the nut butter container with an indelible marker, or look for a "use by" date on the container. If the nut butter is homemade, make a label and attach it securely to the container.

3. Store the nut butter in a cool, dry spot. Place newer containers at the back of the shelf and use the oldest nut butter first.

4. Discard any nut butter that develops a rancid taste or odor.

Tags: easy store

Saute Radishes & Salad Turnips

Fresh radishes are usually enjoyed raw, but can be delicious cooked as well.

Radishes are small, crisp spring vegetables that are low in calories and high in potassium, vitamin C, folate and fiber. They have a slightly spicy, earthy flavor. Salad turnips are very similar in flavor and texture to radishes and boast the same nutritional benefits. Both of these ingredients are most commonly eaten raw on salads, but can also be delicious cooked. A traditional French recipe for sauteed radishes calls for vermouth and tarragon, but you can omit either or both of these ingredients, or substitute another herb, such as mint.

Instructions

1. Wash and trim radishes and salad turnips. Rinse them in cool water and pat them dry. Trim greens and tips and slice them in half lengthwise. You can slice them into smaller pieces to make them cook faster.

2. Chop tarragon or mint.

3. Melt 2 tbsp. unsalted butter or a combination of 1 tbsp. butter and 1 tbsp. olive oil in a saute pan over medium to medium-high heat.

4. Add the radishes and salad turnips, and salt and pepper to taste.

5. Cook the radishes for approximately 6 minutes. If you choose to add vermouth, add 1/3 cup dry vermouth 3 minutes into the cooking stage.

6. Toss the warm radishes with the chopped tarragon or mint and serve.

Tags: delicious cooked, slice them, tarragon mint, these ingredients

Drying Apricots With Sodium Bisulfite

Apricots, fresh or dried, are a delicious, healthy addition to your diet.

Dried apricots make a nutritious snack or tasty addition to baked goods, such as muffins and cookies. Dried apricots are more flavorful since the moisture has been removed from the fruit, causing the flavor to become more concentrated. Though you can purchase ready-to-eat dried apricots at the store, it's possible to make your own dried apricots. One method used to preserve dried apricots is pretreating the apricots with sodium bisulfite. Sodium bisulfite preserves the color of the apricots and helps increase their shelf life.

Instructions

1. Remove apricot skins to decrease drying time.

Slice 12 apricots in half with a paring knife, then remove and discard the pits. Peel the skins off the apricot halves with a vegetable peeler. Cut each half into uniform slices of about 1/4 to 1/2 inch in width.

2. Pour 1 tsp. sodium bisulfite into a bowl. Add 1 qt. lukewarm water and stir the two ingredients until the sulfite is completely dissolved.

3. Place the sliced and peeled apricots in the sodium bisulfite solution. Allow the apricot slices to soak for five minutes, then rinse the slices with cold water.

4. Shake the excess water off the slices and lay them on drying trays that have been sprayed with nonstick baking spray. Lay the apricot slices in a single layer, making sure there's space between each slice.

5. Sun-dried fruits and vegetables have been made by people for many centuries.

Set the drying trays in a sunny location where they can dry undisturbed. Check progress after 24 hours, then every six to 12 hours after that.

6. Test the apricot slices for dryness by cutting one slice in half. Squeeze the slice to see if moisture comes out and bend the slice to see if it sticks together. If either occurs, allow the apricots to dry a while longer.

Tags: apricot slices, sodium bisulfite, dried apricots, drying trays, have been

Spinach Orange Salad

Adjust the ratio of cheese to vegetables based on your taste.

Humans have enjoyed spinach for thousands of years due to its high nutrient density and dietary versatility. Pairing oranges with spinach isn't just colorful, it also promotes absorption of nutrients. Spinach contains iron and calcium, but also oxalic acid, which limits your body's absorption of those minerals. Combining this tasty green-leafed vegetable with foods high in vitamin C, such as oranges and sweet peppers, enables your body to more easily absorb iron.

Instructions

1. Pour 1/4 cup of raspberry vinaigrette in the bottom of the salad bowl before adding any further ingredients. Having half the dressing on the bottom makes coating the salad easier while mixing.

2. Wash spinach and dry in a salad spinner. Pour spinach into salad bowl.

3. Add chopped oranges, peppers and mozzarella balls. Mix the salad with tongs until all the ingredients are integrated. Make sure the heavier items, like the oranges, don't all sink to the bottom.

4. Pour the remaining 1/4 cup of raspberry vinaigrette over salad and continue mixing with tongs. Add more vinaigrette If you prefer stronger flavoring, but be careful the dressing doesn't overpower the mild taste of the mozzarella.

Tags: raspberry vinaigrette, salad bowl, with tongs, your body

French Cognac

Cognac is perhaps the most famous of French liquors in the world, second only to its cousin, champagne. Though this luxurious and exotic derivative of wine is associated forever with the French town that bears its name, not all cognacs are French. Find out why the French are considered the masters of cognac.

History

Though cognac is named after a town in southwest France, the drink can be made in three places and still be called "cognac": Cognac, France, Armagnac, France and Jerez, Spain. Perhaps because of the Spanish claim to at least a portion of the cognac name, French cognacs have worked hard to become one of the most characteristic and unique beverages produced by France.

Geography

According to French law, the process of making the brandy known as cognac was perfected 300 years ago and any would-be cognac must meet these requirements in order to legally bear the name. Any that fall short of these laws are merely called brandy. First, the grapes that make all true French cognacs must be grown in a very special, very limited region of southwest France. This region encompasses the entire department (state or province) of Charente-Maritime, most of Charente and a few places in the Deux-Sèvres and Dordogne departments. These areas were defined in the law by a 1901 decree, though traditionally these were the only areas that produced any appreciable amounts of cognac.

Types

French law regarding cognac production was further added to in 1936 when the types of grapes were restricted to the Colombard, Folle Blanche, Jurançon blanc, Meslier Saint-François, Montils, Sémillon and Ugni Blanc varieties of grapes. Some other grapes, such as Folignan and Sélect, may be added, but may not comprise more than 10 percent of the grape total. It is believed that these particular grapes are what gives cognac such a distinctive character, though much of the flavor is actually derived from the distillation and aging process.

Identification

In 1938, an even further delineation of grapes was added to French law that gave regional appellations to the grapes; "Grande Champagne," "Petite Champagne," "Fine Champagne," "Borderies," "Fins Bois" and "Bons Bois" are all increasingly small regions within the 1901 legal limits of the cognac-growing region; on a map, the regions resemble a kind of bulls-eye with Grande Champagne at the center (and thus smallest) and Bons Bois and Bois Ordinales as the second and first largest areas, respectively.

Features

As with all other aspects of the production of French cognac, the law requires that the wine produced by these grapes from the regions be distilled twice using only copper distillers. The first distillation is called a "brouillis" and the second distillation is called a "repass." This is to ensure a properly pure eaux-de-vie (living water or water of life) of no more than 72 percent alcohol purity and which is a colorless, distilled spirit when it is first put into the aging barrels.

Time Frame

French law further states that cognac must be aged in French oak barrels for at least two years of its aging. During this aging process, the barrels are rotated according to their age in the casks and the season. Warm weather causes the alcohol to expand into the oak barrels where they act as a solvent to the tannins and other minerals in the wood. Colder weather causes the liquid to contract, which draws the color and flavors of the oak to be mixed with the rest of the liquids. During the aging period, the cognac mellows and gains much of its characteristics. Further mellowing occurs prior to bottling when the cognac is diluted with purified water, sugar, caramel color or oak extracts. These are the only legal additives to cognac.

Size

Most cognacs are aged even further beyond these two years, and the more they age, the better a grade they get. VS is Very Special or Very Select, which has been aged at least two years, though the average age is usually around six years. VSOP is Very Special Old Pale and has been aged at least four years in oak; it is usually sold at the 12-year mark. XO or Extra Old is the greatest of all grades, reaching maturation after at least six years in oak and usually attaining a ripe old age of 20 or more years.

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Easy Food Christmas Gifts

Delight your friends and family members with delicious food gifts for Christmas. Choose specialty items that they can use at holiday gatherings or as decadent desserts. Consider the gift recipients' food preferences and dietary restrictions when designing the gifts. Present the food items in festive packaging: Dress up basic baskets and boxes using simple craft items and decorations.

Cheese Basket

Delight a friend with an easy-to-assemble cheese basket. Buy a woven basket and decorate the handle with a red or green ribbon. Fill the basket with a selection of cheeses, ranging from brie to sharp cheddar. Round out the gift with a variety of crackers, a wire cheese cutter and a complementary snack, such as nuts or chocolate. You can also design or order a pre-made gourmet cheese and wine basket.

Peppermint Bark

Whip up a few batches of peppermint bark, a quintessential Christmas treat. Make several types, such as dark, milk and white chocolate bark. Decorate the top of the bark with crushed candy cane pieces. You can also purchase bark from a candy shop if you don't want to spend time in the kitchen. Wrap the bark in red or green cellophane and tie it with festive gold or silver ribbon.

Homemade Pancake Mix

Treat a friend to homemade pancake mix. Mix all of the dry ingredients together; all the gift recipient will have to do is add eggs and liquid ingredients. Pour the mix into a country-inspired mason jar; cover the metal lid with a piece of red and green fabric for a festive flair. Tie a little scoop around the top of the jar using twine. Complete the delicious gift with a jar of real maple syrup.

Mini Bread Loaves

Surprise a family with a selection of mini bread loaves. Using small bread pans, make a variety of breads, such as banana walnut, zucchini, orange cranberry, chocolate chip and lemon poppyseed. After they are cooled, wrap each loaf in separate pieces of clear cellophane and red and green ribbons. Place the loaves into a box or basket for a decorative presentation. Each family member will get to choose their favorite type of bread.

Hot Cocoa Mugs

Hot cocoa makes a warm and cozy Christmas gift. Buy individual packages of gourmet hot chocolate and place them into mugs that feature a holiday design, such as a Christmas tree or snowman. You can also customize a plain white mug using craft paints and stencils. Present the gift with peppermint stir sticks and miniature marshmallows.

Tags: gift with, with selection

Prepare Stuffing In Advance

If you plan ahead, your holiday dinner can be stress-free.

When preparing a holiday dinner, there are a lot of dishes to juggle on the day of the big feast, so many cooks choose to prepare certain dishes ahead of time. However, precautions should be taken when pre-cooking any dish, including one of the most popular holiday side dishes--stuffing.

Instructions

1. Prepare pre-packaged or homemade stuffing according to recipe instructions, making sure your stuffing has a sufficient amount of liquid to keep it moist, since according to the USDA, bacteria is destroyed most effectively in moist environments.

2. Cook your stuffing in the oven to a safe internal temperature, which according to the USDA is 165˚ F. Then move your stuffing to shallow storage containers.

3. Refrigerate the stuffing overnight and up to three to four days before you plan to serve, or freeze your stuffing for up to four months.

4. When reheating your stuffing on Thanksgiving, cook it to an internal temperature of at least 165˚F. Use a food thermometer to ensure the stuffing has cooked to the proper temperature.

Tags: your stuffing, according USDA, holiday dinner, internal temperature

Season Deer Meat

Add more flavor to your venison by using strong seasonings.

Deer meat has specific flavor affinities that improve the taste of the meat and complement its natural leanness. As a general guideline, pair strong flavors with venison, as these will decrease the gamy taste of the meat. Using strong flavors also ensures that the meat will not mask the added seasonings.

Instructions

1. Mix into a pound of ground venison a tsp. dried or a tbsp. fresh of any, all or a combination of the following spices or herbs: marjoram, parsley, onion, garlic or thyme. Add any of these seasonings to the marinade if cooking whole cuts of venison.

2. Marinate in an acid-based marinade. Try bottled Italian or French salad dressing, tomato sauce, citrus juice or red wine vinegar. Soak the meat for at least one hour in the refrigerator in the marinade.

3. Discard the marinade before cooking the meat. Place whole cuts of venison in a baking pan and cover with a brushing of vegetable oil or wrap the meat in bacon slices. These add flavor and fat to prevent the meat from drying out.

4. Cover the meat with red wine or a new batch of the same mixture used to marinate the meat.

5. Add any of the following fruit and vegetables for seasoning to the pan: cranberries, chestnuts, blueberries, juniper berries, celery, onion, garlic or shallots around and on top of the meat.

6. Cook the meat in the oven, covered at 375 degrees Fahrenheit or lower until it registers 160 degrees Fahrenheit on a meat thermometer. This slow cooking keeps the meat from drying out and allows the flavors in the pan to meld with the meat.

Tags: cuts venison, degrees Fahrenheit, from drying, meat from, meat from drying, onion garlic

Make Polenta Crispy

Crisp wedges of polenta make an attractive addition to a meal.

Polenta is an Italian staple dish 6wsisth its roots in Roman times. The name comes from the Latin word pulmentum, which was a nourishing porridge made from various grains and legumes, such as lentils. The most common grain used was barley, until the discovery of the New World made corn available. Corn's bright, sunny color and naturally sweet flavor made polenta both tastier and more attractive. Polenta can be served warm as soon as it is made, or cooled, sliced and fried to a crisp, golden surface.

Instructions

1. Place the cooled polenta on a cutting board. Cut it into wedges or other shapes with a thread, or a thin-bladed knife.

2. Dredge the flat sides of the polenta lightly in flour to make a crisper surface and prevent sticking.

3. Heat a heavy-bottomed skillet over medium-high heat. Polenta tends to stick, so a nonstick pan is best if you have one.

4. Pour vegetable oil into the pan, or use 2 tbsp.of butter. As soon as the butter stops foaming, or when the oil is shimmering in the pan, place pieces of polenta carefully into the skillet. Fry the polenta in batches, rather than crowding the pan.

5. Fry until golden and crispy, usually three or four minutes. Turn and crisp the other side for the same length of time. Repeat until all the polenta has been prepared.

6. Serve the polenta immediately while hot and crisp. It can be kept warm for some time, but the moisture in the polenta will soften the crisp surface.

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Differences Between Sake & Rice Wine

Some sake is warmed by being poured into a heated decanter.

From planning a trip to Asia to flipping through a Chinese cookbook, understanding the varieties of rice wine and its role in many cultures will complement you're enjoyment of it. Exquisite Japanese sake, throat-burning moonshine and Chinese HuangJiu all fall under the umbrella of rice wine. For casual Asian cuisine, any basic form of rice wine available at your international grocer will be sufficient. However, some rice wine is labeled for cooking, so be sure to check whether your recipe calls for a dry rice wine or sweet rice wine.

Cultural Uses & Origins: Sake and Rice Wine

In the far-reaching world of rice wine, Japanese sake is one variety. While there are multiple kinds of Japanese sake, some sake is served warm, while other varieties are served chilled. Warmed Japanese sake is commonly poured from a decanter called a "tokkuri." Available pasteurized or unpasteurized, sake has a long role in Japanese culture, used ceremonially for important events and even religiously in the Shinto faith.

China, Vietnam, India and other southeast Asian countries drink other forms of rice wine. In China, rice wine may be the distilled rice drink BaiJiu, a liquor, or the fermented HuangJiu alcoholic rice drink.

In the Lao culture, fermented rice wine is offered to family ghosts.

The Distinctions of Sake

Making sake is a specific art combining detailed milling and varying brewing processes. The actual grains of rice are milled away in different percentages, so that the kernels of rice are ground away to different degrees. Koji mold -- mold grown on steamed rice -- is used in the brewing process to break down the rice from a starch to a sugar. Depending on the type of sake, it may or may not have added distilled alcohol, affecting the overall alcohol content. Though sake is referred to as a white wine, sake, like other rice wines, is most similar to beer since it is not fruit-based, but rather grain-based.

Sake, Rice Wine and Fermentation

While the brewing process of sake is precise, the making of rice wine is much more varied. The drink may be distilled or fermented, representing an unpredictable range both of taste and alcohol content, with some forms reminiscent of vodka or moonshine. The practice of making rice wine is an ancient one, though, as seen in painted depictions of brewing rice beverages on Chinese relics.

Sake Vs. Rice Wine in the Kitchen

Many recipes that call for rice wine are of Chinese cuisine. However, substitutions may be made if you don't have rice wine on hand. Though some cooks feel comfortable substituting Japanese sake in place of Chinese rice wine, sake can be too sweet for the dish, depending on the kind of sake you have on hand. Most cooks instead recommend replacing rice wine with dry sherry. Rice wine is readily available for purchase online and in international grocery stores.

Tags: Japanese sake, rice wine, rice wine, rice wine, Sake Rice, Sake Rice Wine, rice wine

Homemade Fruit Wine

Almost any fresh fruit can be made into wine. Apples, peaches, pears, berries and even watermelon have made their way into the winemaker's arsenal. Making fruit wines at home is relatively simple and does not require a lot of expensive equipment. Anytime you have an abundance of fresh fruit, whether you've found a great deal at the local farmer's market or grown it yourself, making wine is another way to extend the harvest.

The Equipment You'll Need

You need a brewing vessel. This can be a 12-quart stock pot, a large stoneware crock or a food-grade plastic pail. You also something to cover your brewing vessel, which can be a lid or a large square of cheesecloth. A four-foot length of food grade plastic tubing makes siphoning the wine into bottles an easy task. A wire mesh colander will make straining the juice from the fruit a very simple process. For simplicity's sake, you can also purchase complete wine-making kits at any brew shop or online.

The Ingredients

For every gallon of wine you plan to make, you need approximately four pounds of fresh fruit, after cleaning and pitting. For berries, this is simple: Four pounds of berries will make one gallon of wine. For apples, peaches or other fruits, the four-pound measurement is taken after the seeds or cores have been removed. For every gallon of wine, you will also need two pounds of sugar and one package of wine yeast. Yeast nutrient will help feed the yeast in order to ferment the wine faster but is not necessary to the process.

Making the Wine

Berries should be mashed with either your hands or a potato masher in small batches and placed into a separate stockpot over medium low heat. Cook for approximately 10 minutes or until the juices are released from the berries. Add the sugar and stir until the sugar is dissolved into the liquid. Pour the berries and juice through the strainer over the brewing vessel and allow to cool before adding the yeast. For fruits such as apples or peaches, cut the fruits into slices and cook in a small amount of water until soft. Mash with a potato masher, add enough water to make one gallon and bring the mixture to a simmer. Stir in the sugar until dissolved. Strain into the brewing vessel and allow to cool. Add the yeast.

Fermenting the Wine

Cover the vessel with a lid equipped with an airlock or with cheesecloth or thin cotton. Secure the cheesecloth with string around the vessel or if you have a lid to the pot, set it slightly ajar to hold the cheesecloth in place. Place the vessel in a warm area where it will not be disturbed. Let the wine ferment for 60 days.

Bottle the Wine

Use the food-grade plastic tubing to siphon the wine from the vessel into bottles. Take care to keep the tubing an inch or so off the bottom of the vessel so that the wine sediment doesn't enter the tubing. Cap the bottles and store in a cool, dry place. You can let the wine age up to six months or drink it immediately.

Tags: brewing vessel, fresh fruit, gallon wine, allow cool, apples peaches, brewing vessel allow

What Does The Baby In A King Cake Represent

Mardi Gras is a fun time of year for many of the residents and visitors of Louisiana. It is a time of celebration that ends before Ash Wednesday. After Ash Wednesday, the fasting of Lent begins. One of the significant traditions about Mardi Gras is the King Cake, which has a "baby" in it. The majority of Louisiana residents know what the baby in the King Cake represents, but many visitors do not.

The Facts

There several different thoughts regarding the baby in the King Cake. Traditionally, the baby buried in the King Cake represents the Baby Jesus. Also, it has been said that the person who finds the baby is the King or Queen for the day--they have to throw the next party and that person is said to have good luck. The baby is baked into each cake and adds a degree of excitement to the festivities to see who ends up finding the baby.

History

The King Cake is an oval cake in honor of the three kings. The King Cake tradition came to New Orleans with the first French settlers and has stayed every since. The King Cake was part of the family's celebration and did not take on a public role until after the Civil War during Mardi Gras.

Time Frame

King Cakes can normally be purchased from Fat Tuesday through Ash Wednesday throughout the state of Louisiana. At the beginning of each year, natives of Louisiana look forward to getting the first taste of a King Cake. After that time period, King Cake fans have to wait until the next year when Mardi Gras starts again.

Size

The babies inside King Cakes were once made of ceramic but have been replaced with plastic ones.

Benefits

Many people benefit from participating in the tradition of the baby in the King Cake because it helps them to see the correlation with the religious origins of the tradition with the baby representing Jesus and the journey of the three wise men to find him. This gives more significance and appreciation to the person who finds the baby in the King Cake.

Tags: King Cake, baby King, baby King Cake, Mardi Gras, Cake represents

Diabetic Diet Menu For Families

There are no one-size-fits all diabetic diet plans. A plan that is best for one diabetic may not be the best for another because of differences in diabetes type and nutritional needs. The overall goal is to eat a diet that contains the right portions of healthy foods. Based on this goal, creating diabetic meal plans for the whole family is easy. Substitute healthy food choices for unhealthy ones and achieve health benefits for the whole family.

The Right Food

Diabetics eat more often than the traditional three meals a day. In fact, for many diabetics, eating every two to three hours is recommended. Diabetic and non-diabetic meal menus are the same in that doctors recommend a healthy portion of foods from different food groups with each. According to the Diabetic Diet for Diabetes website, a healthy meal includes one serving each of fruit, vegetables, dairy, protein and whole-grain bread or pasta. Foods that are unhealthy for diabetics are generally unhealthy for people without diabetes as well. These include fried foods, fast foods, highly processed foods and foods that are high in saturated fat and cholesterol (see Reference 1).

Menus

Chicken is easy to prepare and a favorite of many families. It is low in fat and in the right portion size, low in calories. Prepare a meal the whole family will love by combining several food categories into one dish. Season skinless chicken breasts with pepper and broil. While the chicken is cooking, prepare a large salad with your favorite salad vegetables. Cut the chicken into strips and toss lightly in the salad. Sprinkle some low-fat grated cheese on top and your meal is ready to enjoy. Instead of crackers, serve whole-grain bread. Serve fresh fruit for dessert.

The Diabetic Living website provides a number of tasty menus the whole family will enjoy. Prepare a main dish of basil-lemon shrimp linguine. Cook whole-grain pasta according to package directions. Add freshly cut asparagus when the pasta is about three minutes away from being done. Cook minced garlic, pepper strips, shrimp and seasonings in a skillet coated with nonstick spray. When done, mix with the pasta and toss lightly in lemon juice. Make a salad of fresh greens, onions and peppers to complement the main dish. Again, save your fruit for dessert. The basil-lemon shrimp linguine recipe feeds four. The website contains many other menus and dessert options as well (see Reference 2).

Creating delicious meals the whole family can enjoy together is an easy way to take some of the sting out of being diabetic. Another benefit is feeding your family healthy and nutritious meals that taste as good as they look.

Tags: whole family, basil-lemon shrimp, basil-lemon shrimp linguine, family will, fruit dessert, main dish, shrimp linguine

Foods That Taste Like Boiled Peanuts

Boiled peanuts, a Southern delicacy, are sold at roadside stands throughout the South from May through November. The best boiled peanuts are made from "green" peanuts, but because of the limited growing season and their high perishability, the logical alternative is to use dried peanuts. Boiled peanuts are an acquired taste. But according to Tom Lowe, aka "the Peanut Guy," people easily fall in love with the unique taste of this Southern snack.

History

Boiled peanuts go back to at least the Civil War (1861--1865). The Confederate government supplemented nutrition for the troops with peanuts. The soldiers boiled them over campfires. To extend the shelf life they added salt, which acted as a preservative. Many people north of the Mason-Dixon line have never heard of boiling a peanut, but they are symbols of Southern culture and cuisine. On May 1, 2006, they were made the official snack food of South Carolina.

Preparation

Boiled peanuts are cooked in salty water outdoors over a fire. If using green peanuts, those freshly harvested from the ground, the average boil time is four hours. Raw peanuts which have been dried to preserve them, take about eighteen hours of boiling. Once the shells turn soggy, you open them and experience the flavor.

Taste/Nutrition

Once boiled, peanuts take on the consistency of mashed potatoes and have a pleasant salty taste. The flavor is like that of a fresh legume. Boiled peanuts provide four times the antioxidants of roasted peanuts because during the boiling process the peanuts draw antioxidants from the shells. They also contain resveratol, which has been shown to prevent cancer and heart disease. Boiled peanuts are loaded with vitamins and minerals and have a low glycemic index.

Similar Tastes

To simulate the taste of boiled peanuts, there are a few foods you can try. One of the USDA commercial varieties of soybeans, VIR 1501-40, tastes like boiled peanuts. A tree in Australia called the pandanus palm provides kairuku nuts, an important local food source that tastes like coconut when raw, but when cooked tastes like boiled peanuts. Texas longhorn crowder peas, also known as red ripper peas, grow in pods that taste like boiled peanuts. Other beans that taste similar to boiled peanuts are the four-angle bean and pearl beans.

Recipe

According to a fan of the cooking show "The Barefoot Contessa" the following recipe tastes like boiled peanuts. Break off the tough ends of asparagus; peel them; brush a baking sheet with olive oil; coat asparagus with olive oil, salt, and pepper; place on baking sheet in a 400-degree oven for 15 to 20 minutes until soft; take them out and sprinkle with parmesan and return to the oven for another minute.

Tags: like boiled, like boiled peanuts, tastes like, tastes like boiled, baking sheet

Diabetes Friendly Foods

A berry and granola yogurt parfait makes a delicious diabetic dessert.

Low glycemic foods that are high in calcium, potassium, fiber, magnesium and vitamins A, C and E top the American Diabetes Association's (ADA) diabetes-friendly food list. These foods are nutrient-rich, decreasing reliance on nutritional supplements. The fiber improves blood sugar control and lowers risk of heart disease, reports the HelpGuide website. A diabetic diet does not restrict your food choices but rather reduces portion sizes, uses healthy ingredients and balances carbohydrate, protein and fat intake at every meal.

Beans

Kidney, pinto, navy, black or white beans add calcium, magnesium and potassium to soups, salads and chilis. They are starchy vegetables so count the carbs, but they are also an excellent source of protein and fiber, reports the ADA.

Leafy Greens

Spinach, chard, collards, kale, turnip, mustard and beet greens are low in calories and carbohydrates and high in folate, a B vitamin that can lower the risk of heart disease, according to Prevention magazine. Eat the greens raw in salads or sandwiches, or cook them as a side dish or part of an entree.

Citrus Fruits

Grapefruit, oranges, lemons, limes are packed with fiber and vitamin C. Have an orange as a snack or grapefruit for breakfast. Check your prescriptions, however, or consult your pharmacist, because some medications come with warnings against eating grapefruit or drinking grapefruit juice while taking them.

Berries

Pick a berry, any berry. Strawberries, blueberries, blackberries, raspberries and marionberries pack a power punch in heart-healthy antioxidants, vitamins and fiber. According to Prevention magazine, berries also have a positive effect on lowering blood pressure and raising good HDL cholesterol. Their natural sweetness helps satisfy a sweet tooth, making them a satisfying snack or dessert.

Omega-3 Fishes

The omega-3 fatty acids in salmon and tuna reduce the risk of heart disease and inflammation, shrink your waistline and decrease insulin resistance, advises Prevention magazine. These healthy proteins are also rich in vitamin D.

Whole Grains

The complex carbs in whole grains such as barley and oats have a longer digestion period that helps stabilize blood sugars. The ADA states that whole grains are excellent sources of magnesium, chromium, omega-3 fatty acids and folate, as well as fiber and potassium. Breakfast cereal is an easy source of whole grain, but you can also add it to soups, stews or rice pilaf, according to Prevention magazine.

Nuts

Nuts are another good source of omega-3 fatty acids, as well as magnesium and fiber, asserts the ADA. Throw some nuts in your salad, cookies or brownies, or eat a handful as a snack.

Dairy

The calcium and vitamin D in milk, cottage cheese and yogurt are a "potent diabetes-quelling combination", states Prevention magazine. It recommends low-fat and fat-free varieties.

Tags: Prevention magazine, fatty acids, heart disease, omega-3 fatty, omega-3 fatty acids, risk heart, risk heart disease

Get Rid Of Vinegar Taste In Food

Too much vinegar can ruin an otherwise well-executed dish.

Vinegar is commonly used in many different food items, including salads, soups, stir-fries, sauces and marinades. While most prepared foods will not have be overly flavored with vinegar, it's fairly easy to make a mistake when cooking yourself, especially if you are dealing with a recipe you are not familiar with, and too much vinegar can ruin an otherwise well-prepared dish. However, there are some ways to reduce the vinegar taste in food after the fact in many cases.

Instructions

1. Allow cooked food to continue cooking over the lowest possible temperature, stirring regularly with a wooden spoon. As the food cooks, the acids in the vinegar that give it its strong taste will be reduced. Taste the food every few minutes until the vinegar is reduced to your liking, adding water or broth to keep food moist if necessary.

2. Add a small amount of table sugar to the recipe, stirring and tasting the food each you add sugar. For small recipes less than 2 cups, add just 1/4 tsp. at a time. You don't want to add too much sugar to a recipe that doesn't call for it.

3. Double the recipe without adding the vinegar the second time. Depending on the cooking stage, you may have to prepare the halves of the finished product separately and combine them at a larger stage. For items like a salad where too much vinegar is used for dressing, you can simply add more of the salad ingredients and retoss the salad.

4. Use coarsely ground black pepper to season the food instead of regular black pepper. The larger grains of black pepper have a more intense, noticeable flavor, which can help mask the acidity in the vinegar.

5. Soak foods that have been pickled in water for 24 hours in an airtight container, changing the water after eight hours. If you need to reduce acidity quickly, rinsing food under cold running water can help, but soaking is the best method.

6. Let food items like salads dressed with vinegar where the vinegar was not absorbed into the food to drain in a colander in the sink for 60 minutes, tossing the food regularly. If necessary, the food can be blotted with paper towels before being remixed.

Tags: black pepper, much vinegar, food items, items like, much vinegar ruin, ruin otherwise

Meal Ideas For Five

Feeding five people can be expensive or budget friendly. Depending on what you choose to serve, you can feed five people for under $10 making grilled cheese with different cheeses served with soup or you can spend a little more and order out. If you want to fix a meal at home, it can be done quite simply and can be prepared and in the oven or on the table in less than 15 minutes.

Casserole Dishes

Casserole dishes are an easy and a filling meal; you can use all healthy ingredients by putting a mixture of chicken or beef, vegetables and pasta or potatoes.

Grilling

You can grill five pieces of steak, fish or chicken; put baked potatoes on the grill with it and any type of vegetable or salad to create a delicious meal.

Pizza

Pizza dough can be made or bought already prepared. You can add any toppings you want and everyone can participate in creating their own mini pizzas.

Spaghetti

Spaghetti is a meal that is well appreciated by all ages and is a filling meal. You can make it with hamburger or if you are trying to serve a healthier meal, you can use ground turkey. If you want it prepared faster you can buy already made meatballs and add sauce and boil the pasta and it takes less than 15 minutes.

Cobb Salad

Cobb salad is always a hit. Layer Romaine lettuce with boiled eggs, avocados, olives, chicken, cheddar cheese, bacon and use your favorite dressing.

Tags: filling meal, five people, less than, less than minutes, than minutes