Don't you just hate it when you ask for a sugar-free drink in a pub or restaurant and all they've got to offer is diet cola or water?
Or you're offered a pure fruit juice - "Well, that's sugar-free - isn't it?" No, it isn't - the sugar that occurs naturally in fruit juice is very high and that will play havoc with your blood sugar levels. But here are a few drinks you might like to try...
I got so fed up of the standard cola offer, I decided to experiment with mixing the different sugar-free drinks that are available and you might like to try these alternatives to 'just cola'.
The first experiment I tried was to mix a diet cola and diet tonic water in the same glass. Then I added ice and lemon. The mixture gives a slightly sharper taste and it makes a very long and refreshing drink on a hot summer’s day.
Then I tried splitting a pure orange fruit juice (you could also try pineapple or tomato juice) with a friend and added sparkling water to my half of the juice. You could also try mixing your juice with diet tonic water.
If you want to make a refreshing drink at home, this pineapple slushy will hit your dry spot: Take 1 can sugar-free ginger ale, add 1/4 cup of unsweetened pineapple juice and ice cubes. Place in a blender and blend until the ice cubes are crushed and you get a slushy mixture.
Why not experiment with other unsweetened fruit juices? And, if you want a little bit more of a kick, you could add rum extract to give it more flavor.
If you have any more ideas or recipes for a sugar-free drink I would really love to hear about them.
Though humidity is rarely found in the house, it is always good to keep an eye out for a plant that is being affected by humidity. If you notice rot, mildew or mold, it is time to get some ventilation in the area or else lose your precious indoor plants.
Contrary to high humidity low humidity could also adversely affect the plants by sapping them of their water content faster than they can replenish it.
Some of the signs of low humidity are brown leaves, wilting, buds dropping, and low humidity which is especially prevalent during the winter months, especially if it is too cold and you use heaters in the house.
If you follow the few ways to regulate the humidity at proper levels you will have a beautiful and healthy indoor collection of plants.
* Do not keep to a schedule to water plants. Check the soil in the pot before adding water. Water when you feel it is necessary not because it is time to water
the plants.
* Use a mixture of soil and fertilizer that will hold water for longer periods. A sandy mixture will allow water to drain out easily.
* For low humidity, install an electric humidifier to raise the humidity level and a dehumidifier if the humidity level is too high.
* Keep plants in a place that is free from a draft. Such a location is bound to dry the plant.
* If you have many small pots of plants or flowers, make a large tray and fill it with marbles or pebbles. This will keep the pot above the water and the evaporating water will rise and wet the plants.
In the end, you will notice by regulating humidity levels you will have healthier plants.
Each year, Americans consume about 38 billion hamburgers. An enduring favorite, hamburgers are an iconic American food.
But what do Americans define as the classic American hamburger?
According to the recent survey conducted by the Caravan Opinion Research Corporation for The Johnny Rockets Group restaurant chain, Americans still prefer the classics.
Despite the advent of gourmet hamburgers, 74 percent of Americans believe the cheeseburger best embodies the classic American hamburger.
Eighty-six percent of Americans also prefer beef hamburgers over turkey or veggie patties.
When it comes to toppings, most respondents agree simplicity is key, with 40 percent choosing raw onions over grilled.
What is the secret to cooking your own classic cheeseburger?
"From my personal experience, the best way to create that mouthwatering balance of beef and cheese is to grill the meat with the cheese on top," says Mike Shumsky, Johnny Rockets chairman and chief executive officer. "A true cheeseburger connoisseur will wait until the meat is fully cooked, then add a slice of cheese and cover for 30 seconds so that the cheese melts perfectly."
Here's a recipe for the restaurant's classic cheeseburger, the Rocket Single:
Rocket Single
Hamburger bun
Special sauce (mix Thousand Island dressing, Dijon mustard and hot sauce to taste)
1 slice of cheddar cheese
1/3 lb. fresh ground beef, seasoned, hand-pressed and grilled
Fresh lettuce
Ripe tomato
Onion (sliced)
Grill the hamburger, according to preference, until its internal temperature reaches 160º F. Place cheese on top and cover for another 30 seconds. Place in a bun. Mix dressing and spread it on the bun. Layer on tomato, lettuce and onion.
How do you make a hamburger a classic? Grill the meat with the cheese on the top, says one popular hamburger chain. Cover for 30 seconds to make the cheese melt perfectly.
Christmas trees are a longtime symbol of the Christmas season, but improperly cared for Christmas trees are unlikely to make it through the entire holiday season. Properly cared for fresh cut Christmas trees, on the other hand, can last several weeks.
First and foremost, the key to long-lasting Christmas trees is to give them plenty of water. Many people have developed outlandish concoctions for Christmas trees, ranging from mixing things such as bleach, sugar, syrup, 7-up or vodka in the water. Research has shown, however, that plain water is the best bet for caring for Christmas trees. Furthermore, the water doesn’t have to be distilled or bottled or fancy in any way. Tap water is just fine.
To further ensure the longevity of Christmas trees, it is helpful to make a fresh cut at the base of the trunk. This cut should be straight and made about an inch from the end of the trunk and the tree should be placed in water quickly. This cut helps Christmas trees better absorb water from within the tree stand.
If the tree is not to be put up right away, it is still a good idea to cut the trunk of the tree and place it in a bucket of water. The tree should then be stored in a shady, protected area that is unheated. When the time comes to set the tree up, the end of the tree should be cut once again to further aid in water absorption.
The type of tree stand used with Christmas trees is also important in their ability to last. For most Christmas trees, the water reservoir should hold at least ½ gallon of water, but the more water the better. Keep in mind that freshly cut Christmas trees will absorb up to one full gallon of water, or even more, in the first 24 hours after a new cut is made. They will continue to absorb one or more quarts each day, depending on the room temperature and the number of lights and other decorations on the tree.
Recognizing Christmas Trees that are drying out:
One of the surest signs that Christmas trees are beginning to dry out is water absorption. For a tree that is drying out, water use substantially slows down or stops altogether. The needles of Christmas trees that are not watered regularly will dry and fall off as the tree dries. In addition, the boughs will droop and the tree will lose its fragrance. Trees kept near TV’s, fireplaces, air ducts, and radiators have a tendency to dry more quickly.
It is also important to keep Christmas trees watered because a dried sap seal will form over the end of them within four to 6 hours after the water drops below the base of the tree. This makes it impossible for the trees to absorb water, even after the reservoir is refilled. This problem can be remedied by cutting the bottom of the tree once again, but this is difficult to do with a tree that has already been decorated.
There is a lot of misunderstanding on the surface about the subject of British cuisine. This is mainly because British cuisine varies widely, depending on what part of the country you're visiting. The cuisine of London, for example, is far different from the cuisine of Yorkshire, or the cuisine of tiny, unfamiliar regions scattered across the country and virtually unknown to Americans. In my opinion, the true cuisine of the British is not what is found in the big cities, but the unknown treasures of the table that are hiding in the farmlands and countrysides and old villages across Great Britain.
If you are ever wandering the British countryside, and you stop at a local pub or restaurant for breakfast, prepare yourself. The classic British breakfast is a large meal, bigger than what we're used to as Americans, and most of it tends to be fried. Fried bacon and eggs, fried bread, and fried tomatoes are standards. The true British country experience involves a breakfast heavier than your knapsack.
Asking for coffee with your breakfast in the UK is just no fun. Give the tea sensation a try. British cuisine leans heavily on tea, served with milk and sugar, the latter of which is usually coarse, brown, and unrefined. Tea is served for any meal and any time in between. It's just as classically British as it sounds.
Any typical British meal, whether it's breakfast, lunch or dinner, tends to consist of some form of potatoes. Especially in the countryside, the British rely heavily on potatoes and serve them in very traditional manners. A wonderful British treat is something called a pasty. Meat, potatoes, vegetables and warm gravy are wrapped in a flaky bakery crust and sold ready to eat. Pasties are treated like take-out sandwiches or fast food, walking down the street with a paper cone or napkin wrapped around them. They keep your hands warm too!
The other major staple of typical British food is, of course, fish and chips. Fish and chip shops abound in all cities in England. British fish and chips are amazingly crackly, cooked until the coating is rich brown and salty, and the meat inside tenders white and flaky. Chips, or potato wedges, are served hot and crispy on the side, and generally, the whole thing is smothered in as much vinegar and salt as the consumer can stand. There is something distinctly British about that malt vinegar- left on the tables at restaurants like American ketchup.
The smells and flavors of traditional British cuisine are well worth experiencing. If you find yourself in England, take time out to explore the sites, the back pathways and rolling fields. And stop at a bakery for a pasty, stop for fish and chips. Order tea instead of your usual coffee. The British experience just isn't the same if you miss out on this marvelous tradition- authentic British food!
Are you like me? Sad to see the summer end but at the same time relieved that there is one less task to tend to. Weeding, watering, pruning, and more weeding is over for this year and with a few more chores the outdoor gardening year draws to a close. Most of what needs to be completed is a matter of cleaning up and covering up. Practical steps to preparing your outdoor garden for winter involve:
1. Protecting plants. There are different opinions concerning whether to cut down or leave plants standing through the winter. Here on the prairies most people leave their perennials standing for a variety of reasons. In particular, trapping the snow cover is important for protection of plants and retaining moisture. Snow cover acts the same as good mulch by insulating the soil. Many perennial stems and seed heads are also very attractive for winter interest and provide food for the birds. After the ground freezes, mulch perennials and shrub beds with pine needles, compost, peat moss, or chopped leaves. This protects the soil and plant roots and moderates the effects of extreme temperature changes during winter periods of freezes and thaws.
2. Cleaning-up the garden. Harvest warm-season crops such as tomatoes even though they are still green. Lie out on windowsills; or layer in boxes with newspapers between the layers of tomatoes. They will slowly ripen or you can use green tomatoes for fried green tomatoes or various green tomato recipes. Pull out any remaining crops or spent annuals; clean up remaining debris and weeds to decrease the possibility of disease problems in the spring.
3. Evaluating your garden design. Before you start winterizing your garden, take a few minutes to review what worked and what didn’t and make note of any areas that you would like to change in the spring.
4. Prepare the soil for early spring seeding. Turn over the garden soil late in the season while amending with organic matter such as leaves, compost, or well-rotted manure. In the spring, a light raking is all that is needed.
5. Caring for trees and lawns. Protect the tender bark of young trees from rabbits and gnawing critters by wrapping stems or trunks with chicken wire or commercial tree-guard products. To prevent rodents from nesting near buildings and trees, trim tall grass, and remove weeds. Deeply water trees and shrubs so that they go into winter well hydrated. Don’t prune shrubs and trees as it may stimulate new growth just before the harsh weather. Cut lawns and fertilise if you wish with a low nitrogen ‘winter’ blend. Use grass clippings for mulch or compost. Never send them to the landfill, as they are excellent fertiliser left on the lawn (if they are not too long) and/or make terrific compost/mulch dug straight into the garden or used for pathways. Once rotted on garden pathways, dig into the garden and replace with new grass clippings.
6. Planting before winter. Now is the time to plant bulbs. Garden centres carry many varieties suitable for the prairies. Remember: buy good quality as cheap is not better – the larger the bulb – the larger the bloom. Look for plumpness, firmness, clean skin, and surface. Directions for planting are included with the package.
7. Composting. Compost dead plant debris including leaves. Leaves are a valuable natural resource. Rather than a nuisance, they are the best soil amendment as well as terrific mulches. Leaves take very little effort to recycle into a wonderful soil conditioner – leaf mould – for the yard and garden. You can make leaf mould by the same process nature does. Pile up moist leaves and wait for them to decompose or shred the leaves into smaller pieces before piling them up. If you wish, you can enclose the pile with chicken wire, snow fencing, or something similar. In the spring, I rake up dry leaves and dig them straight into the vegetable garden.
8. Cleaning your tools. Clean the soil from all your gardening tools, oil any wooden handles and moving parts, sharpen any blades, and then store them in a dry place for the winter.
9. Water Gardening. Bring in pumps, drain, clean, refill (if necessary) and store tender water plants prior to freezing.
10. Bringing in your indoor plants. Before bringing in any houseplants that have spent the summer outdoors, examine them for critters, wash them, and spray with soapy water or insecticidal soap. Use sterilised potting soil purchased from garden centres or shopping malls if re-potting your plants. Don’t use garden soil as it may harbour insects, weed seeds, disease, and fungi.
You've been nominated, or perhaps your family has issued a decree, or perhaps it's simply your turn. No matter what the reason, you're hosting Thanksgiving dinner this year. This need not be a burden. In fact is can be a pleasure, given the right planning and organization.
I've found that the key to an almost effortless-looking dinner is thinking backward. Start your Thanksgiving planning by visualizing yourself, surrounded by family and friends at the dinner table, then work backward to determine how you got there. Ask yourself which foods took the least amount of preparation, which took the most. Write these things down in a list.
Now refine the list--but only slightly. Which dishes can be prepared the day (or evening) before? Which dishes need to be prepared that day? Which dishes need to be prepared within an hour of dinner?
At this point, you should have at least a vague idea of your plan of attack. So now it's time to refine the list further. In fact, it's time to begin to create a schedule. If you expect to serve dinner at 2:00 p.m., for example, and the turkey will take three hours to roast, then half hour to rest before carving, it needs to be in the oven at 10:15 a.m.
Why 10:15, and not 10:30? My start time factors in the three and one-half hours, plus approximately fifteen minutes to get the bird carved and arranged on a serving platter after it has rested. And don't forget that it will take approximately fifteen minutes to pre-heat your oven too. Your schedule should reflect all of those variables.
By now, your list--or maybe lists--has grown substantially, as you refine the necessary tasks to get to that wonderful image of yourself sitting among family and friends at the dinner table. The next step in the process is to begin to identify the tasks involved in preparing the ingredients for the dishes that will make up your Thanksgiving menu; the prep work.
It's lovely to watch the chefs on Food TV blithely talking about adding a cup of chopped onions to a sauté pan--as they grab a cup of chopped onions that's been placed within easy reach on their counter. Of course, they have the benefit of having four sous chefs backstage who keep them supplied with the chopped, minced, pureed, or marinated ingredients they'll need to create a smooth-running half-hour television show. You can do the same. (although you can't count on having the four sous chefs backstage).
As part of your master schedule, allow plenty of time for prep work. This will guarantee smooth cooking when the time comes. You do not want to be hunting for a clove of garlic in a refrigerator stuffed with food for twenty, while you have a pan of hot oil on the stove waiting for you.
This is also the time to think about how many of the recipes on your menu will require the same ingredients. If, for example, you have two dishes on your menu that each requires a cup of onions, be sure to chop two cups of onions, and have them on hand, pre-measured and ready to go when the time comes to cook.
Think about which ingredients could be prepped, perhaps the night before too. Carrots, celery, and onion, for example, can be chopped within twenty-four hours of the meal and stored, pre-measured, in zip-lock plastic bags in the refrigerator. This step alone could save up to a half hour on Thanksgiving Day. Try to think of other ingredients that could be prepped early as well.
Another activity that should be part of your to-do list before Thanksgiving is checking to see that your oven is properly calibrated. If you don't already own one, get an inexpensive oven thermometer and test to see that the temperature that you set on your thermostat is indeed the same one recorded on your thermometer.
In addition, it would be wise--again, if you don't already have one--to get an instant-read meat thermometer. Knowing that you've cooked your turkey to an internal temperature of 165 F. will give you a great deal of confidence, and allow you to focus on the myriad last-minute details of getting the meal on the dining room table.
One last thought about prep work that will help the entire Thanksgiving experience flow more smoothly: give yourself a break when you've finished chopping vegetables, measuring ingredients, and generally assuring yourself that you have the situation in hand. Relax; perhaps have a cup of coffee before you begin the actual cooking. This break serves two purposes: it gives you a chance to reflect on your work so far, and to reassure yourself that you are indeed prepared for the next step. And it helps you to mentally shift gears and move from the role of prep cook to the role of chef.
Of course, at some time before Thanksgiving, you'll need to shop for ingredients. I've not spoken about shopping, because I feel that there are too many variables to be able to talk about it in full generality. Issues like your menu, proximity to a megastore or a specialized deli perhaps, your work schedule, etc. make it difficult to talk about in universal terms. Suffice it to say that if you've set a menu and created a schedule, they will tell you what you need, and when.
So now that you have your menu, do your shopping and prep work, what to do on Thanksgiving morning? First: trust no one. People are rarely more giving of themselves than at Thanksgiving so offers of assistance in the kitchen may be profuse and generous. Be wary. You may delegate a close friend or relative to keep an eye on the creamed spinach, but don't be surprised if the Macy's parade or the NFL game draws your well-meaning helper away from the stove before the spinach is done.
It's okay. You've factored that into your schedule, and you can pick up the slack. When I say that you shouldn't trust anyone, I mean that--as I've written elsewhere--90% of cooking is being there. And Thanksgiving is a tough time to be standing at the stove for anyone, not least of all, one of your guests.
Finally, at times like Thanksgiving, I'm reminded of a piece of advice I once got from a doctor friend: In case of an emergency, the first thing to do is take your own pulse. This is to say that things may not go entirely as planned. But don't panic. Trustworthy or not, you will have help available. An emergency in the kitchen is guaranteed to draw the most hardened NFL fan away from the game to lend a hand. Just stick to your schedule, as best you can, and everything will be fine.
Take the time to plan your Thanksgiving meal thoroughly, and well ahead of time, and you'll reap huge rewards at the dinner table in the form of compliments, possibly applause, and happy, thankful diners. And as you dry the last of the pots and pans that served so well in preparing your feast, you can enjoy the satisfaction that comes from a job well done, and the knowledge that next year, it will be someone else's turn.
