Wine cellars come in many different shapes, sizes and
styles. But without a doubt, if you are a wine aficionado,
it has probably been one of your fondest wishes to own
your own wine cellar where bottles of your favorite
vintages are aging to perfection. If you are a true wine
lover, nothing beats having your own collection of
favorites ready to share with like-minded friends.

Wine cellars can be built for just about every budget and
storage situation. You don't even have to have a dedicated
spare room for the smaller versions that are simply a rack
designed to hold a few bottles and have them on display.
Depending on factors like budget, available space and one's
interest level, wine cellars vary considerably and you will
be able to find one quite suitable to your specific
individual needs.

Let's start small with our discussion. The smaller
variations that are available hold anywhere from one to two
dozen bottles and they're sized just right to fit into a
corner of a spare closet or to display in a room of your
choice. Depending on how much space you have to work with
(and your budget, of course), you might want to look at the
larger storage systems. Storage space need not be a
limitation to your dream if having a smaller stock on hand
isn't a problem.

Now let's discuss the important things to consider when
planning your cellar. It is crucial to realize that wine
is an ever-changing thing and the conditions under which it
is stored will affect how well it ages.

Storing wine is very simple when you boil it down to the
basics. It requires a constant temperature, humidity
level, darkness, stillness (stored away from vibrations)
and a well-ventilated clean area.

Folks who are only storing a few bottles of their favorites
will probably not be able to control all of these variables
as well as someone who is building a designated area for
their wine cellar like a spare closet or room in the house
but even if you are only storing a few bottles on display,
it's best to store them in the best available space.

Those folks who are building a dedicated space for their
wine cellars will want to consider the following
recommended requirements:

1) Insulation - It is well advised to have a room that is
well insulated to keep the room's temperature as stable as
possible. It will be far easier to build an insulated room
above ground than one below as it takes about three feet of
dirt to provide the same insulation as 4" of fiberglass
insulation or form insulation.

2) Temperature - It is generally accepted that a good
temperature range for storing wine is between 50 and 59
degrees Fahrenheit (10 - 15 degrees Celsius) It is
imperative to keep the temperature of your storage area
below the mid-70's Fahrenheit to prevent deterioration of
your wine.

3) Humidity - Wine with natural corks requires a relative
humidity level of around 70% to assure the cork's ability
to do its job but anywhere from 50% to 80% is probably
suitable. Lower humidity levels can allow corks to dry
out, permitting air to reach the wine and thus eventually
spoiling it.

4) Darkness - Light will prematurely age a bottle of wine
so the best option for good storage includes a dark area
where the wine is exposed to only occasional light.

5) Finally, don't forget to store your bottles on their
sides. The wine in a well stored horizontal bottle will be
in contact with the bottle's cork, keeping the cork wet and
preventing shrinkage which will allow air to enter the
bottle.

There are many different types of wine cellars available
and this article should help you select one that is just
right for you.

----------------------------------------------------
Interested in having your own wine collection? Visit
http://Wine-Cellars-Sellers.com to find help choosing from
the many different types of wine cellars available today.

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The holidays aren't perfect in New Mexico without eating
posole—the bowl of blessedness, a popular Southwestern stew
originally made by the ancients in New Mexico and Mexico.
The sacred blessings came from corn being the staple. So
much so that the Corn Goddess, was the giver of life.

Prior to modern transportation and communication, posole
was often the dish eaten for survival. Even though it is
little known, blue corn has 100% nutrition—all the
vitamins, minerals and essential amino acids for good
health.

Posole is made from dried whole kernels of corn and is the
Mother process for all corn in Mexican food products made
from masa. The characteristic flavor of all native corn
dishes made from whole or ground corn such as tortillas,
tamales and tostados are made from posole. Posole is
always the first process, the corn is first made into
posole and then ground into masa—ground finely for
tortillas and coarsely for tamales.

The ancients discovered that if they soaked the corn in a
mixture of ground limestone and water and allowed it to
soak for several days before draining it and drying it,
that the corn was well preserved and would remain fresh
tasting and vermin free for a few years—often up to seven
years.

The ancients believed in the rule of seven--that every
seven years, there is a great crop. They were taught that
you cannot plan on having a great crop every year. So the
bountiful crops had to be preserved. It was this necessity
that created the evolution of posole. In New Mexico, it is
too far north to easily get ground limestone, so they used
ashes from wood fires to cover the corn for a week or so to
"cure" the corn.

Posole has a lot going for it. If properly made, it is
delicious and satisfying. Also, it is very economical. A
pound of dried posole feeds 15 to 16 people as a main dish.
With all these benefits, it is not surprising that it
became the dish for celebrations or feasts to commemorate
generally joyous occasions, such as weddings, births, corn
and rain dances and so forth.

To cook posole, one important fact is that the posole is
reconstituted by cooking it in water with no seasonings
added. (Seasonings, especially salt, will inhibit the
kernels from popping open and exposing the starchy, soft
center.) The posole should be allowed to cook uncovered
with frequent additions of water and only occasional
stirring . Once the kernels have burst, it can be seasoned
and finished or it can be stored for a few days before
finishing. Or, it can be frozen for up to six months or it
can be ground for the masa for tamales. (Most home
grinders or food processors will not grind the cooked
posole finely enough for tortillas.)

Following is my favorite recipe for Traditional Posole.
Vegetarian, escabeche or pickled posole and many variations
are possible.

POSOLE
Dried Corn with Pork and Red Chiles
You may serve this either as a side dish or main dish. I
like to layer toppings such as fresh shredded cabbage,
fresh lime juice and fresh chopped onion.

Yield: 15 to 16 servings

1 pound dried posole
1 quart water, or more
2 pounds pork, steak or roast, cut into ½" cubes
1 Tablespoon salt or to taste
2 garlic cloves, minced
pinch of Mexican oregano
1 Tablespoon cumin, or to taste
¼ cup caribe chile or to taste

1.Simmer the posole in unseasoned water until it becomes
soft and the kernels have burst open; it usually requires
1-1/2 to 2 hours.

2.Brown the pork in a cold, well-seasoned frying pan;
adding no fat or oil to the pan. Saute until very browned,
then add to the posole. Deglaze the frying pan with 1 cup
water, stirring to loosen the brownies sticking to the pan.
Also add to the posole.

3.Add remaining ingredients, using one-half the cumin and
cook the stew for 1 or more hours, to blend the flavors.
Just before serving, add the remaining half of cumin.
Taste and adjust the seasonings. Ideally, this dish should
be started the morning before it is to be served, to allow
the flavors to develop.

----------------------------------------------------
Jane Butel, the first to write about Southwestern cooking,
has published 18 cookbooks, several being best sellers. She
operates a full-participation weekend and week long
vacation cooking school, an on-line school, a cooking club,
a monthly ezine, a mail-order spice, cookbook, Southwestern
product business and conducts culinary tours and
team-building classes.
http://www.janebutel.com , 1-800-473-8226

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Chocolate is the most popular confectionary flavour
worldwide. We love and enjoy it in all its variety and
forms, but just how much do we know about it? Although one
doesn't need to be a master chocolatiere to appreciate it,
there are an endless number of fascinating facts and
statistics about its production and our usage of it. Here
are just 20 facts that I have compiled for your
observation. I'm sure they'll make interesting points of
conversation (if nothing else).

1. Chocolate was first used over 2,500 years ago,
originating in Central America. The Mayan civilisation
considered Cacao to be a divine gift and so, it was held in
high regard. It was used ceremoniously and sometimes as a
form of currency. The name 'Cacao' is a Maya word meaning
'god food' which after being introduced to Europe in the
16th century, formed the basis of the Latin name for the
Cacao tree 'Theobrama Cacao' meaning 'food for the gods'.
It is thought that the word 'cocoa' has come about through
a miss-spelling of 'cacao.'

2. The name chocolate comes from the Aztec word xocalati
meaning bitter water. Not surprising, considering they made
a drink, by mixing cacao beans with chillies, achiote,
cornmeal, and some reports suggest the inclusion
hallucinogenic Mushrooms (probably helped to get over the
taste).

3. More than 66 percent of the worlds cacao is produced in
Africa and 98 percent of the worlds cocoa is produced by
just 15 countries.

4. More than twice as many women than men eat and crave
chocolate.

5. It is observed that chocolate cravings cannot be
satisfied by any sweet/candy other than chocolate itself
(no surprises there).

6. Chocolate produces the effects of a mild anti-depressant
by increasing serotonin and endorphin levels in the brain.

7. Chocolate contains caffeine, which produces the effects
of a mild amphetamine.

8. Although not scientifically proven, chocolate is
believed by many, to be an aphrodisiac. The theory is
supported by the fact that chocolate does contain among
many chemicals the stimulants: caffeine, theobromine, and
phenyethylamine.

9. Cocoa butter is a by-product produced from the crushing
of roasted cacao beans, and although used in the chocolate
making process, it is also used in a number of cosmetic
products including massage oils and skin cosmetics. It is
one of the most stable, highly concentrated natural fats
known. It melts at body temperature and so desolves easily
into the skin, making it the perfect base for moisturising
creams and the like.

10. Terry's of York will produce over 350 million segments
of chocolate orange per year.

11. The biggest chocolate structure ever made was a
4,484lb, 10 foot tall, Easter egg, made in Melbourne
Australia.

12. 17,000 people in Belgium work in the chocolate industry

13. Despite being high in fat content, chocolate doesn't
appear to raise blood cholesterol levels.

14. Allergies to chocolate are uncommon (isn't that good to
know).

15. Almost half the world's chocolate is consumed in
America.

16. Napoleon always carried chocolate with him, which he
ate as a pick-me-up whenever he needed an energy boost.
(and we all thought he bought it for Josephine...).

17. A cocoa pod contains an average of about 42 beans. It
takes up to 270 cocoa beans to make a pound of chocolate.

18. More than 7 billion chocolate chips are eaten annually.

19. Ninety percent of the world's cacao in grown on small
farms of 12 acres or less in size.

20. In 2006 more than 6.5 million tons of chocolate was
sold worldwide.

There is a lot more information available about our
favourite flavour, and it is clear that our interest in it,
won't be diminishing any time soon - not if I have anything
to do with it!

----------------------------------------------------
If you enjoyed reading this information and wish to read
more, as well as seeing the varied ranges of fine luxury
chocolate products at Lloyd Gordon's Website, then visit =>
http://www.chocolatetray.com

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Ever wondered how chocolate is made and whether you could
make it yourself? It is probably the dream of many a
chocolate lover to be able to churn out trays of
personalized chocolate delights at will. Well, if you are
the adventurous type and are patient with a little time on
your hands and you have a few choice pieces of equipment,
then you too could learn the much coveted art of chocolate
making.

Before we get into the domesticated version of chocolate
making, it would be beneficial to understand the tried and
tested processes that the industry uses to make large
volumes of our favorite treat.

It all begins with the raw material 'cacoa'. The cacoa
tree produces a pod containing a number of seeds or beans
(as they are commonly known) in its center surrounded by a
pulp all enclosed in a thick fleshy skin. The pods are a
picked, opened and the contents put into large wooden bins
which are covered and left to ferment for a few days. Once
they are adequately fermented, they are laid out to dry in
the sun for a week or so. When the beans are sufficiently
dried they are sorted, separated by category and roasted in
large ovens for up to half an hour where they darken and
the flavor of the bean is enhanced.

The beans are then broken and separated from their shell by
a process known as cracking and winnowing, which uses
compressed air to blow the shells away from the seeds. The
resulting fragmented pieces are known as cocoa nibs.

Now the nibs are finely ground. The grinding process
releases the fat content which combines with the grounded
solids to form a thick paste called liquor. The liquor
gives rise to two other substances, cocoa butter obtained
by pressing the fat from the liquor and the remaining dried
cocoa which is most commonly use to make drinking chocolate.

Solid chocolate is made by further refining the liquor
using a process known as conching, which smooths and
aerates it and then combining it with cocoa butter sugar,
milk or milk powder (for milk chocolate), an emulsifier
such as soy lecithin and (or) vanilla. The combined
solution is then tempered by a process of carefully
heating, cooling and allowing it to set several times,
becoming more refined with each cycle. And basically,
that is how chocolate is made.

Now, it would be unrealistic to expect you to find your own
cacoa pods to pick and ferment (let alone sun dry in the
middle of winter), so you can skip the earlier phases as
raw cacoa is now commonly available to buy.

Roast the cacoa in your oven for up to half an hour at a
temperature not more than 325F, you may want to experiment
with this as roasting times may vary considerably depending
on the type of bean you are using and the intensity of your
oven however, ensure that you don't burn them as it will
seriously affect the taste.

After roasting, allow the cacoa to cool, crack the beans in
a mill, this will allow the husk to come away from the
bean. The light husk can then be separated from the
crushed bean using a small fan, hair drier or any other
practical device that blows cool air.

When the separation process is complete, the beans must be
finely ground using a good quality juicer which will
produce the cocoa liquor. Add cocoa butter, sugar,
lecithin and milk (if you're making milk chocolate) plus
any other flavoring you require. At this stage the solution
although chocolaty is still in need of refinement and
conching which is accomplished using a conching machine.
Conching can take anything between 12 hours and 2 days
depending on the quality of chocolate being made but if you
don't have a conching machine you can use a wet grinder to
remove any remaining solid particles.

Finally the chocolate must be tempered. Tempering will give
the chocolate its glossy sheen and crisp snap. This is
done by gently heating it to about 115F, pour some of the
liquid onto a marble slab and gently work it around for
around 10 minutes, as it cools to about 85F and begins to
set, add more of the simmering liquid now being maintained
at about 95F, and continue to work it back and fourth on
the slab. Now return it to the rest of heated liquid and
repeat the process. The extent of refinement will depend
on how many times you repeat this process. Pour the liquid
into a mold, allow it to set and finally...Enjoy.

Hopefully from this basic overview, you will appreciate the
skill, time and care that goes into making good quality
chocolate. There is no substitute for experience in this
art, as subtle variations to the process can dramatically
affect the taste and texture of the finished product. So
you may just wish to continue enjoying your favorite treat
already professionally prepared for you by the hands of the
masters.

----------------------------------------------------
Lloyd Gordon markets quality products online. To see his
luxury chocolate presentations visit
http://www.chocolatetray.com

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Latest research has discovered that 1 in 3 people don't get
any whole grain in their diet. Whole grains are cereal
grains and are extremely important in order to obtain a
healthy lifestyle. They provide B vitamins, vitamin E,
minerals, carbohydrates and proteins.

One person who knows how important childrens diets are is
mum of four Tana Ramsay. Along with husband Gordon Ramsay
she has four children Megan, twins Jack and Holly and
Matilda.

The Montessori trained teacher turned food writer believes
most Mums want to cook healthy food for their children.

She said, "I'm not a chef, I'm just a domestic cook. I've
never trained as a cook and I'm a Mum and I'm running a
house and looking after the kids and I cook out of a want
to give my children a very balanced diet to set them up
with incredibly good habits for later on in life to
maintain their health. That's what I want to do and I think
that's a position that so many Mums find themselves in and
yet they haven't got the time to sit and devote an entire
afternoon to planning supper."

Many parents find it difficult incorporating foods like
whole grains into every day diets but Tana says it couldn't
be easier.

"It's very simple to incorporate into your everyday life.
Start the day with a couple of Shredded Wheat and then
that's your whole recommended daily intake already done.
You could switch to using whole grain or brown bread and
brown rice, brown pasta. It's really that easy. For your
lunch always choose brown bread for a sandwich or wholemeal
pitta bread. If you're having a pasta salad use some brown
pasta in your pasta salad that's what I do for the children
sometimes with their school lunchboxes. There are so many
different ways you can fit it in," she said.

Tana is married to celebrity chef Gordon Ramsay but he
isn't the only person in the family who can create great
food.

Tana also said: "I've actually come up with five recipes to
help incorporate the three a day. I've done a lemon
cheesecake using a cheerio base, I've done some stuffed
chicken breast stuffed with tomato, mozzarella and basil
and I've actually used whole grain bread for the
breadcrumbs and I've crumpled up some Shredded Wheat into
the mix and this gives a really nice texture to the outside
of the chicken. I've done a knickerblocker glory using some
of the cereal as well and quite often with the children's
fruit I'll put in some yoghurt and stir in some oats and
honey. Kids love anything crunchy."

----------------------------------------------------
To find more great interviews just like this one, why not
visit the My Baby Radio website, at
http://www.mybabyradio.com/pregnancy-birth/nutrition/tana-ra
msays-whole-grain-diet/

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For years now, I have been building furniture and home
accessories by hand. Each piece I have created has been
designed and put together by me alone and finished with the
utmost care. In today's highly competitive world, craftsman
like myself are unfortunately getting pushed to the side by
the "box furniture" we see in so many stores like Wal-Mart
and Kmart.

To the normal untrained eye, this boxed furniture looks
great. You can purchase a pine end table for around $50.00
to $75.00 that looks well made and has a decent finish on
it. You can purchase at the same store a table and 4 chairs
for $150.00 that will certainly hold up for at least a few
years.

So how do my colleagues and I compete with this? There is
no way I can buy the wood, put in the time involved in
cutting the pieces, assembling them and putting the finish
on for $50.00 and still make a profit. My table and chairs
wholesale for no less than $400.00 and that means they sell
in a retail store for $800.00. In other words, a true
craftsman cannot compete and this is the dilemma we are
facing today.

I am a firm believer in hand made goods, doing business
with a hand shake instead of a contract and giving to
people excellent quality in both my products and customer
service. This is disappearing in America quicker than we
would like. The hands on, old style, down to earth
craftsman is slowly being put to the wayside.

I remember back way back when, (much to long to admit to
you), when I started making my first products to sell. I
made a ton of birdhouses and a ton of twig baskets. I sold
these at a very reasonable price and it was a great
beginning to my future products I developed later. Now, you
can buy on many Internet sites birdhouses and baskets made
in China that are of good quality and are under $10.00
each. I couldn't even walk to my shop for $10.00 let alone
make a basket for that.

So what do we do? It is up to the people who still believe
in the true quality of handmade products and the
craftsmanship that goes into them to stay away from
Wal-Mart and Kmart for furniture and go back to buying
solid, well made, handcrafted goods. Not only will you find
the product you purchase most likely be one of a kind, but
it will also last your lifetime and more.

----------------------------------------------------
Michael Powers is an internet marketer and entrepreneur who
has owned and developed his own businesses for over 10
years now. Mike has two websites,
http://www.clearwatercabinliving.com , where he sells his
handmade lamps and offers information about cabin living
and http://www.solidbeginnings.com , which offers tools and
resources to help individuals with credit problems.

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It has been said that all I ever think about is chocolate.
I don't know why anyone would say such a thing. Here are
just 'some' of the many thoughts I've had lately. I wrote
them down so that I didn't have to think about them
anymore. But the thing is; as I began writing, a few more
thoughts came to mind, and they just happened to be about
chocolate. Funny that! Well here they are, my random
thoughts and quotations. They're not in any particular
order (that's just the way my chocolate, frazzled brain,
works):

In the beginning, there was the word...and the word was
Xocalati

There are three important things in life: Love,
chocolate,...and..er...and remembering to buy chocolate.

Last week, I saw a swimming pool full of chocolate liquor;
and as usual, I had to go and put my foot in it... (well
actually, it was both feet).

We were the first to build a house completely from
chocolate. Two months later, here we are; homeless, (but
not hungry).

If chocolates and flowers are the way to a girl's heart,
then why the hell do they not make chocolate flowers?

Two chocolate chips sat on a cookie. One looked up at the
sky and said, "it's nice here, isn't it?" The other
replied, "no, I'd much rather be in a bar."

Susan asked Mary, "so what would you do if I took all that
chocolate away?" Mary replied, "so what would you do if you
had to carry all that chocolate, without any legs?"

"At the end of the day, people are all the same, we all
want and need the same things, don't we?" "Huh... speak for
yourself dude!"

I had a 'near death' experience, and I saw the light, and
the light was leading me into a shiny brown, and the shiny
brown was surrounded by, what looked like almonds.

Money is everything. You can't get chocolate without it.

"I just don't know what you see in that man, after all,
he's just a candy store worker."

Obviously, the person that said, "music is the food of
life," never tasted it.

I have become an optimist. The larder isn't half empty, It
just has more space for...chocolate... things....

They say chocolate gives you an energy boost. I bought all
this chocolate because I'm planning to run a marathon.
Sometime soon... Honestly...

"I would run a million miles just to be by your side... The
chocolate side of course, not the wafer side."

"You asked me where I expected to be in three years time.
But before I answer the question, I must first ask, where
will the chocolate be?"

"So what if I do have a chip on my shoulder? You should see
what I have in my pockets."

"My son, friends will come, friends will go. But chocolate
doesn't have legs."

In the cold light of day, chocolate tastes just right.

If you were in my shoes, you'd have very sticky feet.

If faith can move mountains, then why couldn't she carry a
bigger box of chocolates when she visited last night?

Tomorrow's another day. "Oh dear, back to the shops again."

Who would have thought that chocolate could become so
popular, without being featured on a reality TV show.

Well these are my thoughts for now. If I have anymore I
will let you know. Stay sweet, my chocolate love, and one
day we will melt into one; and you can have my nuts.

----------------------------------------------------
Well! we can't always be too serious about every thing in
life. However, Lloyd Gordon is serious about chocolate
and if you would like to see just how much and read more
chocolate related articles as well as see his extensive
range of luxury Chocolate products visit =>
http://www.chocolatetray.com

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Understanding the features and workings of your espresso
machine.

An espresso machine is, quite simply, a hot water boiler
and steam generator with one or more integral, pressurised,
coffee brewing points. With the emphasis on maintaining an
optimum brewing temperature the machines is designed to
produce 1-1.5 fluid ounces of concentrated coffee liquor,
by forcing hot water at a temperature of between 92-96
degrees Celsius at a pressure of 9 bar (130psi) for a
duration of between 20-25 seconds.

Inside the machine

Boiler - A typical semi or automatic espresso machine
comprises of a boiler (or boilers) to generate hot water at
approximately 96 degrees Celsius and steam at about 120
degrees. This is achieved by an electrical heating element
and heat exchangers which transfer the heat from the main
boiler to fresh mains water as it is required at the point
of brewing.

Pump - This takes water from the mains supply (or integral
tank) and passes it through the heat exchangers to the
point of brewing operating at a pressure of 9 bar.

Electronics - Various electronic pressure and temperature
values and switches to ensure a safe operation.

Due to the high operating pressure of the pump and boiler,
there are no user adjustable parts inside the machine and
access is restricted to qualified engineers.

Outside the machine

Steam Wands - One or more steam wands draw steam from the
boiler at approximately 120 degrees and terminate with a
nozzle with 3 or more holes where jets of hot steam issue
from to foam milk.

Hot Water Tap - This is used for drawing off hot water at
96 degrees Celsius for topping up espressos into longer
drinks.

Group head assemblies - These comprise of a dispersal plate
to break up the flow of water and a rubber sealing gasket.
The gasket seals the filter handle into the head and
prevents the water/coffee from seeping out.

Filter handles - Solid metal alloy filter handles that fit
into the group head and contain the initial dry espresso
coffee grinds. The handles have single or double spouts, to
brew one or two drinks at a time respectively.

Dials and gauges - Indicating pump pressure, boiler
pressure, water temperature and sometimes water levels.

Brewing buttons - These are either preset (automatic model)
or on - off toggle buttons for controlling the duration of
the brew cycle and consequently the amount of beverage in
the cup.

Drip Tray - A tray used to collect spillages with a waste
outlet leading to a small reservoir or drain pipe.

Heated top tray - An area used for cup storage. It is
warmed naturally from conduction from the boiler. It is
recommended that cups are stored bottom down (not upside
down) so that the bottom of the cup is warmed, not the lip.

----------------------------------------------------
For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk and view our
Coffee School Section

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Açai is a member of Euterpe Genus (Euterpe oleracea
Mart.) extensively distributed in Northern South America.
It is most abundant in the floodplains of the Brazilian
Amazons. Acai (pronounced ah-SAH'-ee) is a lanky,
multi-stemmed, monoecious palm that can grow to over 30
meters height. The most important aspect of this palm tree
is the acai palm berries. The acai berry fruit grows in 7
species of palm through central and South America found
along the basins, rivers and swamps. The acai berry fruits
are mainly harvested from July to December. Each palm tree
can produce from 3 to 4 clusters of fruits, each cluster
can weigh 3 to 6 kilograms, and it contains about 700 to
900 individual grape sized berries. The globular shaped
fruits change their color from green to dark purple during
the process of ripening and their size range from 1.0 to
1.5 cm in diameter. The majority (about 90%) of the fruit
is the large seed in the middle; the edible layer of the
fruit is very small and covered by a slim fibrous layer.
That is one of the reasons why acai is not that cheap. The
edible layer is prepared as pulp and then made into a thick
juice. The pulp has roughly 2.4% of protein and 5.9% of
lipid. The juice has been prepared for human consumption.
The taste is a combination of berries and chocolate. A lot
of historical and biochemical evidence indicate that it is
the healthiest fruit we have found so far.

It is commonly blended or combined with other fruits,
juices, and made into energetic snacks, liqueur, jelly, ice
cream and the freeze dried powder, which actually has
higher potency than the liquid form due to the higher
concentration of the nutrients. The powder has been used to
make pills. It has been found that this magical fruit is a
natural metabolism booster, hence a great healthy answer to
a lot of dieters. It is unlike some other natural weight
loss remedies such as hoodia, it does not suppress your
appetite, and it instead burns more calories when you lead
your life in your normal activities. This property of acai
is also used by athletes to get a better performance boost
since their heightened metabolism also releases more energy
(a good energy booster).

As we noted before, we do not just consume acai alone, we
use acai in combination with other beneficial products to
gain the most benefits form acai. Because of this marvelous
acai benefit, a lot of companies have created products to
aid weight loss. However, not all products are made equal.
Some of the products have artificial ingredients in them,
some of them use lower quality ingredients and some of them
simply do not have the right combination of ingredients...

Therefore it is very important to be informed about a
particular acai product before your actually start buying
acai products.

----------------------------------------------------
Judith has a master's degree in biochemistry and computer
science. She has done extensive research in cancer biology,
developmental biology, and anti-aging research in prominent
research institute in the United States. Her interests in
Anti-aging, healthy living and technology has prompted her
to spread the words of good news in both technology and
health related products and issues. If you want to learn
more about acai products, you can visit
http://www.acai202.com

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There's something magical about this time of year when
everything is trimmed with tinsel and various shades of red
and green. Festive music is playing in every shop and
people are having parties, entertaining friends and
enjoying time with family. In that spirit, we've decided to
share some of our best baking secrets with you to ensure
that your holiday baking will be the best it's ever been.

1. Start out Fresh: Last season's ingredients just won't
cut it. Start out fresh and stock up on fresh holiday
cookie baking ingredients. A holiday cookie that tastes
likes stale flour just won't do it. Sugar might be able to
keep for quite a while, put products like, baking soda and
flavored extracts can quickly become stale and dull-tasting.

2. Easy on the Oven: Overbaking will result in dry hard
cookies. Follow the recipes time for baking closely, and
remember to pre-heat your oven before sticking the cookies
inside. Most cookies should be removed from the oven while
they're still soft and just lightly browned around the
edges. They should be moist & chewy and will firm up after
cooling. Be sure to store them in an airtight container to
keep them fresh.

3. Keep the Cookies Handy: Fresh cookies are the best
cookies, so when baking, make an extra batch or two. Store
cookie dough in a tightly covered container in the
refrigerator for when you need it.

4. Keep it Clean: For easy clean up, grease a tray or dish
with margarine without getting your hands dirty: put your
hands inside a small plastic sandwich bag. When you are
done, just turn the bag inside out and throw it away!

5. Don't use Guesswork: Baking is not like cooking. Mostly
with cooking you can easily alternate and improvise
ingredients to your liking and experiment with various
quantities and still cook up a perfect meal. Baking takes a
lot more precision and you need to ensure that the recipe
ingredients and measurements are spot on. There are however
exception, if you want to change the flavour of a cookie
recipe dough you can easily exchange it for another and
still come out with a perfect batch.

6. Freezing to Make it Easy: If you are not going to be
serving your cookies in the next three days, freeze them.
To freeze, cool the cookies thoroughly before wrapping them
well. Good packaging keeps cookies in prime condition and
prevents dry freezer air from drying them out. Freeze
cookies in layers, separated by a sheet of waxed paper. To
thaw, let the cookies stand for 15 minutes in the container
at room temperature.

7. Tasty Nutty Treats: Pre-heat your oven to 180 degrees
and spread the nuts in a single layer on a baking sheet.
Bake 5 to 7 minutes, or until lightly toasted. Or, toast in
the microwave by spreading nuts in a single layer on a
microwave plate and microwave on High for 2 minutes. Stir
nuts, then continue cooking 1 to 2 minutes longer, until
nuts are fragrant and toasted to taste.

8. Chocolate to Top it all Off: Sweet, smooth, and
decadent, chocolate makes the ultimate garnish for any
baking. Make small curls by drawing a vegetable peeler
across the narrow side of a chocolate bar. To make large
curls, draw the vegetable peeler across the wide side of a
chocolate bar. Milk chocolate is the easiest chocolate to
use for making curls.

----------------------------------------------------
An interactive kitchen to share ideas, inspirations and
tips about cooking, crafts and life.We love cooking from
scratch and crEATing new delights in the kitchen. Reveal
the kitchen goddess in you...find out more at
http://www.foodcreations.co.za

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There are some basic wine and food pairing rules that will
help you mix together the right combination of flavors that
will improve your dining experience. A great wine pairing
can make your dining memorable and a wrong combination can
contribute to a poor dining experience. Of the basic wine
and food pairing rules, the number one rule for you to
remember is to pick a wine that you will enjoy. If you
really have a preference for white wines versus red wines,
then its okay for you to choose your favorite type of wine
with your meal.

To choose the right wine for dining, consider these four
questions.

There are four question that will help you make the best
wine decision for your meal. (1) What is the main dish? Is
it fish, chicken or beef? (2) Will it be roasted, grilled
or pan-fried? (3) Does the dish come with a sauce and if
so, what kind of sauce? (4) Will there be any side dishes
and how will their flavors impact your wine choice? There
are many different types of wine choices available today,
so the basic wine rules may not always apply, but generally
speaking these rules remain for the most part, still
accurate for helping you make the right wine choice: white
wines with poultry and fish, and red wines with beef.

Keep "wine power," in mind, when choosing your wines.

Generally speaking, red wines will work best with dishes
that are rich, heavy and have a big flavor. When choosing a
beef dish, you should consider the powerful strength of
beef and choose a wine that has equal power. This rule also
is effective for dishes that are served in rich, thick,
heavy, full-of-herbs types of sauces. The reason why red
wines and beef goes well together is that red wines
contains tannins which mixes with proteins, allowing the
flavors to blend well together. As a rule, white wines and
red meats do not work well together, because white wine
lacks tannins that enables this flavorful combination to
occur.

White wines works best with light foods, such as chicken,
turkey or fish. Color and the aromatic smells of the
flavors influence taste buds and wines that are lighter,
such as white wines, will complement the meal and not
overpower the flavors of the foods. Sometimes even foods
that are light in nature, can be paired with a sauce that
is heavy or spicy. This changes the definition of light,
and now that dish might be better paired with a red wine or
Rose or a wine that has a bit more spice.

A multiple choice meal, requires more than one wine choice.

To truly experience the proper pairing of wines with a
multiple course dinner, you should pair your wines to the
many courses of the meal. It would be difficult for one
wine to work well with every dish because of the variety of
flavors. If possible, choose a wine that is appropriate for
the appetizer or first course, and then change the wine for
the main dish, and then change the wine again for the
dessert choice.

Start off with a lighter wine (usually white, or light
tasting wines) and then move to the more full-bodied types
of wine (red wines and burgundy's) and then move to the
dessert wines (ports & muscats.) Keep in mind that wines
that are low in acid can often overwhelmed foods even those
foods that are deemed light in taste. Wines that are high
in acid works best with most foods, even though in some
occasions they may not work well as a sipping wine without
being accompanied by food. The following examples of going
from light to more full-bodied wines are: White Zinfandel,
Riesling, Pinot Gris, Sauvignon Blanc, Gewrztraminer and
Chardonnay. And among reds, from lighter to fuller: Pinot
Noir, Merlot, Syrah and Cabernet Sauvignon.

Choosing a wine that you know you like, works every time.

The four questions guideline will help you to pair the
right wine with your meal selection. Until you feel
comfortable in making those wine choices for yourself, ask
your server to suggest a wine for you. Be sure and tell
them the type of wine you prefer, so they can keep that in
mind before coming up with their recommendations. They
should provide you with at least three to four great wine
pairing choices in different price ranges. If you get a
bottle or a glass of wine that you don't like, then feel
comfortable in sending it back and requesting a new bottle
or a new wine pour. Of all the wines rules to follow when
it comes to wine and food pairing, the number one rule to
remember, is to always choose the wine that you like.

----------------------------------------------------
The Backyard Wine Enthusiast is a wine lover and traveler
who have sampled great wines worldwide and is the owner and
writer for http://www.thewineofthemonth.com which has a
complete selection of fine wines, wine accessories, and
wine gifts. The online wine store provides a convenient
one-stop shop for red and white wines, sparkling wines,
wine of the month club recommendations, and great advice
and tips on wine.

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In a culture that's obsessed with processed foods, the
thought of "organic coffee" might scare java lovers. They
may think that coffee is either too expensive or too bland
for them to try out. As a result, they may continue
drinking non-organic brands, making those companies even
more successful.

And, since there isn't any demand for that type of coffee,
brand-name manufacturers continue doing the same thing.
Why switch to an that process if you can make more money
with non-organic ones?

Well, manufacturers and consumers need to reevaluate their
thoughts towards organic coffee. First off, since this
coffee is grown without pesticides, it is extremely healthy
for the environment. During their cultivation, no
chemicals are released into the air or soil. In turn, not
only does the air remain clean, but there's no risk of
harmful substances invading the area's water supply.

Secondly, organic coffee tends to be much healthier than
non-organic brands. Why? Well, most of these coffees are
grown in parts of Africa where the soil contains volcanic
compounds. This makes the dirt more arable, which results
in the best coffee bean nature has to offer. Not only is
the bean rich in antioxidants, (nutrients that are
essential for healthy immune systems), but it contains a
very strong coffee flavor. Also, the caffeine within
this type of coffee tends to be more potent than the
caffeine in non-organic brands. This means one cup of this
coffee could equal four cups of non-organic brands, at
least in terms of the energy boost you receive. At this
rate, one cup of coffee could carry you through the whole
day. Forget wasting your work time on coffee breaks, since
organic coffee will keep you alert the whole 8 hours.

The caffeine in organic coffee may also help you lose
weight. This is because caffeine naturally suppresses
hunger while filtering the body of impurities. Just make
sure you don't overdo it, since too much caffeine will not
only cause heart problems, but it may make you nauseous.
And, since this coffee is more powerful, you won't need as
much to get a caffeine overdose. So, to avoid these
problems, make sure you drink in moderation.

In conclusion, organic coffee offers many benefits for
humans and their environment. But as long as people keep
consuming non-organic brands, manufacturers won't see the
economic value behind natural cultivation. So, for now,
organic coffee lovers will just have to buy their java from
independent enterprises.

----------------------------------------------------
"Dr. Robin Rushlo", is a well known MLM Radio personality
and is nationally recognized as an expert in the network
marketing business.He is the current host of the radio
show, "Networking with the Blindguy"live daily from SEAD
RADIO Network,providing Success and Retention Training for
the network marketing industry brought to you at the
Successful People Builders Network
http://drinkcoffeegetpaid.com

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To most people Fair-trade means that people in poorer
countries who grow or make what we buy get a good price, a
decent wage and good working conditions. There are over 100
F. T. products, including tea, coffee, fruit juice,
bananas, mangoes and chocolate. The range grows daily. It
is possible to find certified shoes, toys and even
footballs. By buying these F.T goods, the consumer thinks
they can play a part in ensuring that the poor of the
undeveloped world aren't exploited.

Unfortunately concept and reality is not the same thing in
terms of Fair Trade. So if you want to make a purchase that
really helps someone that is a socially good thing to do
buy one of the charity supported coffees that support
orphans or homeless children. Unfortunately the logo is
often just sold without any proof the end farmers are
getting the extra money. Worse yet there is no requirement
that the farmer has to be poor - so huge land barons and
large companies can own the coffee farm and get Fair Trade
certified? So in most cases you are only helping the rich
get richer. Ever look at a map showing the location of
where the address is of the F. T. Company. Does it surprise
you that 90% of the companies certified are in the US?

Here is another thought. Most third world countries the
people are extremely poor. The richest people in third
world country own land. The richest of these rich own land
that produces income i.e. a farm or a mineral producing
tract of land. So in that third world country by far the
richest people are the ones who own a farm. True they may
not be rich by our standards but they are richer by far
than 95% of their fellow countrymen. So if you just focus
on the 5% of certified farmers who are located in a third
world in reality you are also helping the richest people in
that country - the people who need the help the least.

Lastly and most disturbing is the company that markets Fair
Trade. TransFair describes its logo fees as amounting to
just pennies on the pound. Those pennies add up. Last year,
it generated $1.89 million in licensing fees from companies
that used the logo. It also spent $1.7 million on salaries,
travel, conferences and publications for the 40-employee
organization. And they DID NOT donate one penny to poor
farmers - the guys they are marketing to help. Now is that
really Fair? Fair Trade - yea right!

So now why would you buy FT gourmet coffee? It's certainly
not because its helping the poor desolate farmer you are
picturing. Did I hear you suggest because the quality of
the coffee must be better? Unfortunately just because it
cost more does not mean it's even better. In fact the
opposite is true - most F. T coffees are a worse quality.
There are hundreds of coffee companies who could not sale
their coffee because it was a poor quality. But that coffee
company then got it certified Fair Trade and wow did the
sales go up. But again nothing was done to improve its
quality - all they have to do is show they are PAYING a
higher price for the same coffee and it gets Fair Trade
certified. So please check out that Fair Trade coffee
before you buy them. The logo means nothing - they are
easily bought. Look at their web site for PROJECTS and
PROGRAMS they have implemented. Don't just read that Fair
Trade means we are helping farmers - see what farmers they
are helping. If not you know it's just a "bought logo".
Then find you a social conscious coffee or charity coffee
and feel good that you are really helping people.So be
careful with your holiday purchase - please be sure your
gourmet coffee is more than a pretty wraping.

Isn't that cup of coffee more satisfying?

----------------------------------------------------
Boake Moore owns a great gourmet coffee company called
Mission Grounds http://www.missiongrounds.com - that
donates all its profits to helping homeless children and
orphans. Purchase your Holiday gift from Mission Grounds
and help a homeless child.
http://www.missiongrounds.com

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The gourmet beans are shipped from around the world and
arrive vacuum-packed at the recipient's door. Choose from 1
bag to 3 bags per month and choose your roast: French
roast, Colombian, hazelnut, and other delicious blends. You
can join for 1 to 12 months Great for corporate gifts,
friends, gourmet bean lovers, and that picky, hard to
please cousin. Sounds like an awesome gift.

And it is a wonderful gift, but there are a lot of
decisions. First off - do you make it a social pleasing
gourmet coffee? Do you go Fair Trade or not Fair Trade? Do
you go Song Bird Certified and Ran Forest Aliance or not?
Do you go Organic or Not? And now a few gourmet coffees
even support this charity or that - some even help homeless
children. So where do you start? It seems like it's a great
gift and why not help someone too.

So let's start with Fair Trade. I highly recommend Fair
Trade but let's be very careful and choose the right Fair
Trade. To be Fair Trade all a company has to do is pay over
$1.50 per pound for the coffee. Amazing how many US
companies are Fair Trade but actually only pay a higher
price for bad coffee and then use the Fair Trade Logo to
charge consumers a higher price. So please check out the
Fair Trade Company - over 85% are bogus. Look at their web
site and find their Fair Trade program. Most won't have one
documented so don't buy from them. They should have direct
documentation of helping a single farmer. And if you don't
feel good that it is a true Fair Trade then go to the
"charity supported" coffee. They in general will be doing a
lot more for a lot more people and are much more trust
worthy.

The Song Bird or Tree Shade Certification is even more
bogus. Look at the companies that have this certification.
The thing is most are importers and not the coffee farmer
so they have no control over if a tree is cut down or not.
Even worse there is no administration or watch dog. So you
could be Song Bird certified today and cut all your trees
down tomorrow for lumber and still have your Song Bird
certification intact. Again it's just a bad marketing ploy
to help people feel good about their coffee.

So you picked the charity coffee helping homeless children
now what? It's time to pick the roast i.e. picks the flavor
you think will appeal most to your gift recipient. Roasting
brings out the aroma and flavor that is locked inside the
green coffee beans. A green bean has none of the
characteristics of a roasted bean. It is soft and spongy
to the bite and smells green, almost 'grassy.' Roasting
causes numerous chemical changes to take place as the beans
are rapidly brought to very high temperatures. When they
reach the peak of perfection, they are quickly cooled to
stop the process. Roasted beans smell like coffee, and
weigh less because the moisture has been roasted out. They
are crunchy to the bite, ready to be ground and brewed.

Within the four color categories, you are likely to find
common roasts as listed below. But it is a good idea to
ask before you buy. There can be a world of difference
between roast types, But there are four main roast types:
Light, mild, medium and dark roast. The longer it roast the
darker the color, the darker the color the more flavor but
also as it gets too dark, bitterness starts showing up too.
Summary: Light
Roasts -- light brown in color. This roast is generally
preferred for milder coffee varieties. There will be no oil
on the surface of these beans, because they are not roasted
long enough for the oils to break through the surface.
Other names of Light are Half; Half Light or Light City the
Mild/ Medium Roasts -- medium brown in color with a
stronger flavor, and a non-oily surface. This roast is
often referred to as the American roast because it is
generally preferred in the USA. Another common name is
Breakfast Blend.

The Medium Roasts -- rich, darker color with some oil on
the surface and with a slight bittersweet aftertaste.
Sometimes they are also called a House roast or a Signature
Roast. Dark Roasts -- shiny black beans with an oily
surface and a pronounced bitterness. The darker the roast,
the less acidity will be found in the coffee beverage.
Dark roast coffees run from slightly dark to char and the
names are often used interchangeably which can be very
confusing. Be sure to check your beans before you buy
them! Varieties of the dark are called Italian, Espresso,
New Orleans, Continental, High, European, Vienna, Viennese,
French, or Dark Negro. These are full bodied full flavor
coffee.

Now all you have to do is choose which country of coffee
you want. And since this is a gift I recommend you go with
a consistent and flavorful but smooth coffee. I urge you to
choose either a Columbian or Costa Rican or Brazilian
gourmet coffee. All are very rich with no aftertaste or
bitterness. Any other country will work but you never know
which flavor you are getting and the consistency is less
than desired.

So the monthly delivery or coffee club is an outstanding
gift and gives you many options to choose from. Hopefully
you can use these choices to make a nice gift and to help
mankind too.

----------------------------------------------------
George "Boake" Moore is an IT Sales engineer by trade and
founded a non profit company called Mission Grounds Gourmet
Coffee
http://www.missiongrounds.com - It donates all its profits
to helping orphans and homeless children. We currently are
building schools in rural China, orphanages in South
America; and supporting orphans in Russia and Africa. Lets
make the world better -George "Boake" Moore and Mission
Grounds Gourmet Coffee

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There are many dishes that are found throughout the United
States that are considered traditional Thanksgiving food.
It is up to you and what you feel is a tradition that your
ancestors wanted you to teach your family and friends
through food and activities that are being held during the
Thanksgiving holiday. You may be people that are bringing
dishes to help you out while you are hosting.

Traditional Thanksgiving food is a wonderful thing to have
knowledge about especially if you have the recipes to make
it all. You can pass them down to the younger generations
so they can teach their own kids about importance that our
ancestors want them all to know about Thanksgiving. So make
sure you have room for more recipes when your guests bring
their dishes over which can include any of the following.

A Thanksgiving traditional dish is a vegetable tray to
start the whole event off with so that you can keep their
hungry under control while the turkey finishes cooking. It
can be served with a fresh dill dip.

With all the vegetables available after harvest, green
beans can be used in several dishes. This traditional
Thanksgiving dish there is green beans, ham, onions and
potatoes.

You may want to serve a cheese ball with cracker as an
appetizer to keep the guests happy while they are enjoying
football or hockey. There are various kinds of cheeses to
choose from and make sure that the nut that is on the
outside is one that no one is allergic to.

As the host you need to make sure that your guests are
comfortable, so you may offer them a drink of some kind or
if you have an open kitchen they can have access to a
cooler full of a variety of drinks. This makes you look
great in the guest's eyes because you are helping them take
care of a need.

A traditional favorite for Thanksgiving is deviled eggs. No
matter where you go they are there as an appetizer.

A fresh green salad can also be a great starter when we are
talking about a feast that last hours. It is traditional on
Thanksgiving to feel so full that you are ready to take a
nap.

You can enjoy your Thanksgiving with numerous appetizers or
even starters but for a traditional dinner it is all about
the turkey and mashed potatoes. The rest of the equation is
easy. Make sure everyone is having a good time and that
everyone is getting plenty to eat remember to include that
famous pecan pie that grandma used to make.

----------------------------------------------------
She is a marketing executive for global consumer brands,
media, and high tech businesses. She loves writing about
shopping, product reviews, fashion, travel, green
innovation, arts & entertainment. She spots consumer
trends, explores and assembles ideas, and provides creative
solutions to business challenges. Currently, she writes for
http://www.IMshopping.com/

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Well its November 2008 and a great time to be in Costa Rica
to visit a local coffee farm. It's also harvest time for
most of Costa Rica and the initial gourmet coffee reports
are outstanding. Look for a very flavorful and smooth
coffee and tons of it. The best gourmet coffees stem from
the jungles of Costa Rica. Costa Rican Coffees are known to
be full-flavored, with lively acidity, and are very
fragrant and tangy. Arabica is the only species of coffee
that Costa Rica sells. It is the sole source of fine coffee
and comes from a more delicate, higher-altitude tree and
grows at a lower temperature than the Robusta bean. The
higher the altitude, the finer the coffee will be. Arabica
coffees receive only 2 hours a day of direct sunlight. The
Arabica bean is harder and has a denser aroma. It is the
bean of choice for the gourmet coffee connoisseurs.

Costa Rican coffee has set the standards for fine
wet-processed coffee for the rest of Central and South
America. The most famous coffees by region are Tarrazu,
Tres Rios, Herediá (Barva), Alajuela and Alajuela
Poas Volcano. Single Origin Coffee: Estate or "varietal"
coffees are unblended coffees grown on specific estates or
farms in specific regions of Costa Rica. With this
designation the consumer is made aware of coffee varietal
used, social practices and environmental practices (land
conservation, recycling, natural fertilizers & no chemical
sprays for example - like the Brava Estate Natural coffee)
employed in the production of their coffee. Costa Rica has
one of the widest ranges of microclimates, due to the
drastic change in altitude and climate over relatively
short distances. These differences in climatic factors
determine the flavor of the final cup.

Costa Rican coffee has set the standards for fine
wet-processed coffee for the rest of Central and South
America. The regions famous for exceptional coffee are
Tarrazu, Tres Rios, Herediá, Alajuela and Alajuela
Poas Volcano. Costa Rican coffee grown in a specific
region is also called a coffee appellation. Farmers are
saying the past summer weather conditions were perfect and
no adverse storms to factor in. Farmers are predicting the
best crop in years - both in quantity and quality. Farmers
are especially excited about the organic crops and the
highest grades of Tarrazu and Tres Rios coffees. The number
one select is supposed to be the most robust flavor it has
ever had. We are seeing huge coffee cherries everywhere we
go - report Samuel Diaz, an organic coffee farmer from the
Central Valley.

And farmers across all sections of Costa Rica are giving
the same excellent reports. Tres Rios which harvests in
December says the cherries are so full of coffee beans they
are sitting on the ground in many areas. The Tarrazu region
which harvests in November gives the same bountiful report.

The Brunca Region and Orasi regions which started
harvesting this month report huge crops. Their gourmet
coffee is getting rave reviews from local gourmet coffee
drinkers. Says Maria Sanchez - if this were wine we would
be putting Italy to shame. The West Valley starts
harvesting next week and the locals say the coffee will be
off the charts in every category.

Unfortunately many Costa Rican coffee brands are not 100%
pure regional coffee. This high quality Costa Rica coffee
is in short supply and is mixed in with other Costa Rica
coffee regions to increase the profits and raise the taste
quality. These brands should actually be called Costa Rica
Coffee Blends but pass themselves off as the real thing.
Costa Rica coffee is also used to elevate the quality of
many other gourmet coffee blends. So be sure your Costa
Rican coffee is labeled Tarrazu or Tres Rios not just Costa
Rican to be sure you are getting a pure estate coffee and
not a blended gourmet coffee.

Looks like 2008 will go down as a record year for Costa
Rica coffee. Considered by many to produce the world's best
overall gourmet coffee, now seems to be the time to try
your favorite Costa Rica coffee. Start looking in December
to reap the rewards of this excellent crop. Its got a great
flavor and very smooth this year with a huge harvest it
should be easy to find.

----------------------------------------------------
Boake Moore is an IT salesman and owns a great gourmet
coffee company called Mission Grounds
http://www.missiongrounds.com - that donates all its
profits to helping homeless children and orphans.
http://www.missiongrounds.com

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All tea, white, green, oolong, and black comes from the
same plant called Camellia sinensis. What determines a
tea's "color", is the processing the leaves will undergo.
Having stated that important fact, we will explore the
differences between green and black tea.

1) Health Benefits:

This of course is the first thing that comes to play.
Whenever green tea is mentioned, it is the health aspects
that take center stage. Over the years, green tea has
received much attention on this topic, and a lot of
research that has been conducted conclude that green offers
many health benefits. But what about black tea? Does it
offer any?

In this first match up, green has black beaten, but only by
a few subtle numbers. Drinking a cup of black tea will
offer the same benefits that green tea offers...just not in
the same amounts. In other words, a cup of green contains a
little more than double the amount of antioxidants than a
cup of black.

However, unless you drink the recommended 4 to 5 cups a day
to achieve the long term benefits, these differences
between green and black are small if you only drink an
average of just one cup daily.

2) Caffeine:

Black tea has approximately half the amount of caffeine
than a regular cup of coffee, and green tea contains half
the amount of caffeine than black.

So, there are two ways to declare a winner with this one.
As an example, if you are a morning person who wishes to
ditch coffee but still needs a hot beverage with caffeine
to help wake you up than black is your choice.

If you prefer to have a hot beverage in the evening but
don't want the effects of the caffeine to keep you up all
night, than green (or white tea) is the better choice.

3) Flavor:

Green tea has a misunderstood reputation for tasting like
grass or spinach. This only remains true if you steep it
using tea bags. The result is always a bitter and fuzzy cup.

Loose leaf greens have a more sweeter, mellow, and balanced
taste. While it is true that some varieties may be more
"vegetal" than others, overall, the taste of green is
rather pleasant. Starting off with mild varieties helps
break the palate in for some of the stronger types.

Black tea steeped from tea bags suffers just the same. But
when prepared loose leaf style, like green, will produce a
more enjoyable cup. Black varieties have a more deeper and
richer flavor which can range from being malty, earthy,
citrus-like, rocky, smoky, and even chocolaty.

If one were to add sugar, honey, or milk black tea offers
even more character.

The winner here is solely determined by the personal
preference of each drinker...

4) Varieties:

Finally, we'll look at which offers the most varieties.

And to be honest, this one may never have an answer! This
is because there can be literally thousands of varieties of
each tea type produced worldwide, and it is impossible to
count them all.

What can be stated is that both green and black tea offer
enough varieties and sub varieties to discover which will
keep a tea lover happy for a very long time. Sure there are
many popular types like English Breakfasf, Earl Grey, and
Irish Breakfast for black...and "Dragonwell", "Sencha", and
Pi Lo Chun" for green.

But like flavor, this topic also depends on what each
person prefers.

So, while green tea may have black tea beaten on health
benefits, there are many other factors to consider. And
there is no "tea rule" that states you can only choose one
type! Enjoy all types of tea for whatever situation or
event you best see fit!

----------------------------------------------------
More black tea info at
http://www.the-color-of-tea.com/black-tea.html
David Carloni is the creator of The Color of Tea.com
website. An informational resource for covering many
aspects of tea.

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You may not be aware of this little known fact but the
Auvergne region of France is home to more great cheese than
you can shake a cheeseboard at. This unique volcanic
landscape is home to no less than 5 Appellation d'Origine
Controlee (A.O.C) cheeses, more than any other region of
France.

The principal cheeses are: Bleu d'Auvergne, Cantal, St.
Nectaire, Fourme d'Ambert and Salers.

Each of these five cheeses has gained PDO (Protected
Designation of Origin) accreditation, guaranteeing products
of the highest quality. PDO identifies products whose
character is linked to a particular region and each product
is regularly analysed to ensure that they continue to meet
the required standards. Since 1992 PDO has been recognised
at a European level.

Bleu d'Auvergne is probably one of the great blue cheeses
of the world. Milder than the more famous Roquefort, it has
been made since the mid 1900's in the traditional manner
from cows milk. The blue veins were traditionally formed by
the addition of mould from crushed rye bread. Today, the
veins are created by the addition of penicillin Roquefort
and later pierced with wire. The cheese is then placed at
the entrance to one of the many caves found in the area for
ripening. Today, production is limited to six dairies and
only one farm, which manufacture over 6,000 tonnes per
year. Great to eat in salads or by itself, good Bleu
d'Auvergne has a firm but creamy texture and should spread
easily onto bread or crackers. Other great dishes to use
Bleu d'Auvergne include 'Blue Cheese Potatoes Au Gratin'
and 'Pear and Blue Cheese Tart', best washed down with a
sweet wine, montbazillac or sauternes for example, to
counteract the somewhat salty aftertaste.

Cantal cheese is defined according to its age; Cantal jeune
(young - ripened from 30 to 60 days), Cantal entre-deux
(medium - ripened from 90 to 210 days) and Cantal vieux
(mature - ripened for over 240 days). Younger Cantal has a
mild, buttery flavour whilst more mature versions have been
likened to cheddar, although Cantal has a softer texture.
The cheese (and the region) gets its name from the highest
peak in the region, the 'Plomb du Cantal' at over 6,000 ft.
and has been produced for over 2000 years. Two types of
Cantal are produced. Cantal Fermier, is made from
un-pasteurised milk and is farm produced. Cantal Laitier is
made from pasteurised milk and is the main commercial dairy
mass-produced version. Both types use milk from the Salers
breed of cow. The cows are fed solely on hay in the summer
months. It is a versatile cheese and can be used for
example in omelettes, salads, soups, truffade (a
traditional Auvergne dish made with sliced potatoes) and
cheese fondues.

The production of St. Nectaire is limited to 70 towns
located in the volcanic Monts Dore region. Farm produced
St. Nectaire is distinguished by its oval green label, and
the dairy produced version is indicated by its square green
label. As with Cantal the traditional farm versions use
un-pasteurised milk and the commercial dairy version uses
pasteurised milk both from the Salers breed of cow. The
farmhouse St. Nectaire is firmer than the mass produced
version. Another difference between the farm and factory
versions is that the farms use milk from a single herd of
cows but the dairies may use milk from several different
cow herds. This can have a great effect on the taste. The
cow herds are grazed at over 3000 feet on volcanic mountain
flora. Good St. Nectaire will have a nutty, fruity flavour
and is best accompanied by a hearty Bordeaux to complement
the tangy finish.

Fourme d'Ambert is a very mild blue cheese, less well known
than Roquefort or Bleu d'Auvergne, but is nevertheless a
fine all round cheese. According to legend this cheese was
in production at the time of the Druids and the Gauls and
its main market soon became the town of Ambert whose town
hall is in the shape of a circle, like the cheese itself.
Made from cows milk Fourme d'Ambert has a musty scent, but
its flavour is mild and creamy. To appreciate the lighter
flavour of this cheese it is best enjoyed simply with a
crust of bread or as dessert course accompanied by a sweet
wine such as Sauternes.

Salers completes the set of Auvergne AOC cheeses. It is
produced in the Cantal region and is the only Auvergne
cheese that is solely farm produced during the summer
pastures (15th April to 15th November) using un-pasteurised
milk from (as the name suggests)the Salers breed. As such
cheese production must take place twice a day as soon as
the cows have been milked. It is another ancient cheese
estimated to have been produced in this region for over
2000 years. It is a firm cheese with a fruity flavour said
to be at its best after maturing for nine months.

Cheese heaven! If you want to experience the great Auvergne
cheeses at first hand you can follow the cheese road -
officially and more eloquently known as the 'Route des
Fromages A.O.C. d'Auvergne'. Follow the brown 'Route des
Fromages' signs to nearly 40 gourmet stops to learn about
and enjoy all of the cheeses of this beautiful region.

Happy tasting!

----------------------------------------------------
Mary Smith has lived in the Auvergne for 4 years and would
love you to come and discover this hidden gem in the heart
of France for yourself. Mary runs a holiday lettings
agency, Auvergne France Homes, providing a large choice of
comfortable, reasonably priced accommodation. Come and
discover the Auvergne for yourselves
=>http://www.afhomes.biz

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Looking back at the history of coffee brewing may have some
people appreciating their single cup coffee makers more
than ever before. The products of today not only allow
people to enjoy these beverages but enjoy them without a
lot of hassle to make them.

The first cups of Joe were not the easiest to make and
maybe not enjoyed as much as they are today. Seeing how
far these products have come to brew a perfect cup every
time may have people wondering how their ancestors could
even drink what they called coffee.

Back in the 19th century a morning pot of Joe wasn't
exactly what it is today. In fact many may be turned off
by how they had to drink it. Boiling water on a stove top
may give a hope that something appetizing is going to be
made. However for those drinking the first cups of Java it
is how they made it. Once the water was boiling they added
the beans that were roasted and ground. When the smell of
the coffee hit the air it was considered ready to drink.
This is how they made it before anytime of modernized
methods were produced.

The development of new modern methods came with the drip
brewing pot. Soon to follow that many products were using
vacuum systems to brew up a cup of Java. Unlike the
single cup coffee makers of today these products were very
difficult to use for daily use. They were mainly used to
allow people to enjoy a clear brewed cup. The vacuum
systems heated the water in a low pitcher until it was
pushed into a thin tube into the upper pitcher that held
the coffee. Once the lower pitcher was emptied the vacuum
would suck the coffee back down to be strained into lower
pitcher to be poured. Taking a look back shows how
technology has pushed its way through when it comes to the
first cup of Joe in the morning. The next phase in brewing
growth came with the percolator.

The first patented version came out in Massachusetts in
1865. Success came with these products due to the
invention and modifications in electrical safety that went
hand in hand with better tasting coffee. Not only was it
better tasting but easier to make as well. The design of
these percolators also made it easier for people to pour
safely and easily. These products were found in almost
every home and were very popular.

Seeing where these great products have come from gives an
appreciation of what is available on the marker today.
Every product that can be purchased is safe and the tastes
of the products they brew are much more enjoyable. Finding
grounds once in a while may be tolerable but drinking them
every time is unbearable for most people. With many
different types of products for restaurants, families and
businesses these days brewing enough is easy. When it
comes to one cup at a time it no longer has to be done on
the stove. Making history is done these days when people
choose to purchase single cup coffee makers.

----------------------------------------------------
Mike Brown
For the perfect one cup coffee makers visit.
http://free-coffee-maker.org/single-cup-coffee-makers.html
Also you'll be able to find free coffee samples here.
http://free-coffee-maker.org/free-coffee.html

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Espresso drinks are enjoyed the world over and there are an
enormous number of different types and makes of espresso
machines available. However they all use a similar process
to extract the delicious coffee oils into the final
beverage.

It is the quality and formation of the 'crema' that
reflects the quality of the espresso beverage. The best
indication of good espresso is the crema.

The 'crema' traps and holds the finest coffee oils and
aromas that in other brewing processes are lost to the
atmosphere. The crema should form as a thick, golden-brown,
marbled foam across the whole surface of the espresso cup
and cling to the sides.

In addition to the quality of the crema, the appearance of
the flow or pour of the espresso from the spout of the
espresso machine also signals quality. Initially, you
should see a thick, almost viscous, dark, honey coloured
flow that gently lightens as the extraction proceeds. The
flow should form a continuous, flickering stream, similar
to the tail of a mouse, up to the point of shut-off 20 or
so seconds later.

It is important to look out for the signs of under or over
extraction in the espresso process and take corrective
action accordingly.

Over-extraction is signified by a slow, broken trickle with
a dark brown (burnt) crema. This means that the water and
coffee were in contact for too long. This occurs if the
coffee grind is too fine, effectively blocking the filter,
or by using too much coffee in the filter basket. The
coffee will scorch in the basket and the espresso will
taste bitter and burnt.

Over-extraction can also occur if the brew cycle is too
long and harsh coffee acids and tannins are extracted by
too much water passing through the coffee. The appearance
of white marks or streaks appearing towards the end of the
pour is an indication of the brew cycle being too long.

Under-extraction is signalled by a rapid, bubbling flow
from the spout and a thin, broken crema. This can be a
result of using a coffee grind that is too coarse, by not
using sufficient coffee or from tamping too lightly. All
result in the hot water passing through the coffee too fast
so it is unable to extract the desired coffee solubles and
oils. The result is a thin, insipid sour brew of espresso.

Under-extraction can also be a result of the water
temperature being too low.

By carefully watching out for these symptoms the espresso
machine operator or barista can take corrective action to
ensure delicious espresso drinks are always available.

----------------------------------------------------
For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk and view our
Coffee School Section

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Just choosing a product does not mean that it is the right
product for the task at hand. When drying large quantities
of foods buying the right food dehydrator is crucial in
making sure food is dried correctly as well as quickly.
There are several different types of these appliances that
will dry large quantities with great quality. These
appliances each have their own unique features as well as
their own space limits.

Beginners can even use these products used for larger
quantities because of the simplicity as well as complete
instructions which are included in most purchases. Having
the ability to dry larger quantities of foods may mean
paying a little bit more for each of these appliances.
However the money that will be saved in the long run is
well worth the initial cost of the product. The Nesco
Gardenmaster Digital 1000 Watt Pro Food Dehydrator may be
the perfect product for those large food drying projects.
This appliance has it all including a top mounted fan which
means that there is no dripping into the heating chambers.
Also this particular product is digitally controlled and
this unit has the capacity to hold up to 20 trays to handle
large quantities at one time.

Most every food that is dried in this appliance can be
dried in less than 8 hours. Another brand that provides
quality food drying is Excalibur and this brand has a 9
tray full size model that is great for larger quantities as
well. With removable doors and trays and a one year
warranty buying the right food dehydrator may mean
purchasing this product. With larger quantities of food to
dry time is of the essence. Some fruits and vegetables
have to be dried in a certain time frame after they are
picked to guarantee freshness. When drying green beans the
quantities may be extremely large depending on the harvest.
It is also important that green beans are dried as soon as
possible to keep freshness and quality. Some people may
need to have more than one of the largest appliances
available and if that is the case choosing these
dehydrators will mean choosing one that can handle large
quantities with easy clean up.

Drying foods is becoming more popular in saving on food
budget costs. Those who have gardens will want to make
sure they purchase the right products to handle the loads
they will have at harvest time as quickly as possible.
Making sure food is dried at its freshest will give it
great taste when it is used later after it has been dried.
Drying foods is a great way to store it for some foods at
least 3 months and for other foods up to a year.

There is no doubt that the larger product that is purchased
the more food can be stored and even more money can be
saved. When it comes to these products quality and
quantity go hand in hand in buying the right food
dehydrator.

----------------------------------------------------
Mike Brown
Find excellent resources for food dehydrators and
dehydrating fruit here.
http://www.food-dehydrator-pro.com

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The objective of milk steaming and foaming is to produce a
firm, semi-liquid velvety milk foam, ideal for cappuccinos
and lattes. This is achieved by the use of heat and air, by
way of steam.

Always use a stainless steel straight sided or
bell-bottomed jug for your milk frothing. Never use
plastic, glass or china jugs. Stainless steel offers good
heat transfer which is an essential part of the process.

Always use chilled fresh milk - milk will take in air
easier if it is cold. Full fat milk produces a denser,
longer lasting foam than low fat milk, but this is personal
preference.

Make sure the jug is half full or less, as the volume of
milk will double during the frothing process.

The first thing to do is to purge the steam wand of any
water residue, making sure that none of the steam jets are
blocked and position the wand so that it will allow the jug
to easily pass under the tip.

Centre the tip of the steam wand of your espresso machine
on the milk surface and submerge it by 1 cm (half an inch).

Turn the steam valve fully on.

Holding the jug in both hands, gently adjust the depth of
the wand tip until you hear a distinct "tssss tssss" sound
which indicates that air is being drawn into the milk. The
milk level should rise quickly as it expands or stretches.
As this happens, lower the jug slowly, keeping the tip just
below the surface at all times.

If the milk bubbles too fiercely and spits then the tip is
too high and you should raise the jug slightly, however if
you hear a screech then there is insufficient volume of
steam so you should lower the jug slightly.

During this process try to avoid breaking the surface of
the milk with the tip as this can introduce large bubbles
into the mixture and spoil its texture.

To complete the process, lower the tip of the steam wand
(by raising the jug) towards the bottom of the jug and at
the same time move the wand to one side of the jug. The
milk should start to swirl and you should here a high
pitched growl. This adds texture to the mixture as many
tiny bubbles are formed.

Continue to swirl the milk in this way until the side of
the jug is too hot to touch comfortably and the growl
becomes a low purr. Turn off the steam quickly with the
wand tip still submerged.

Remove the wand and wipe clean immediately.

Tap the jug on the counter and swirl the jug around gently.
You should have a jug of firm, velvety foam over hot
steamed milk.

Pour the mixture over an espresso by gently rocking the jug
from side to side to ensure the right combination of hot
milk and foam is delivered into the cup.

Enjoy.

----------------------------------------------------
For more information about coffee and coffee making
equipment visit http://www.cafebar.co.uk and view our
Coffee School Section

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The worlds' coffee crop report is outstanding - world
production will far exceed expected and or forecasted
projections for gourmet coffee this winter. Supply will be
huge and alot of it is due to the wonderful gourmet coffee
production coming from Africa.

This year's coffee report calls for major production
improvement and output record levels for African coffee
producing countries. The African output will so far exceed
expected output that it will also cause the world's
production to exceed expectant levels. Still will the
excess coffee the wholesale prices continue to increase.
However as demand is not able to keep up with supply look
for prices to plummet.

Also the quality of the African coffee is far less that its
South American counterparts. Many consider Costa Rica,
Brazil and Columbia to have the finest coffee in the world.
The Africa coffee is not even close in terms of quantity or
quality and much of the African coffee is a robusta bean.
The Latin America coffee countries only produce Arabica
bean which is a far superior bean. The African coffees are
also lacking in the production of certified organic coffee.

World coffee production in the current season will be
greater than previously expected and will set a record, the
Agriculture Department said today. In its weekly report on
world agriculture, the FDA department put the global coffee
crop at over 96 million bags, up 1.3 million from the
previous forecast and over ten percent or approximately
over 12 million bags above last year's crop.
Improved prospects in Kenya, Nigeria and South Africa, the
leading coffee-growing countries was the main factor in the
higher estimate, the report said. Despite large world
coffee supplies, several major retailers have raised prices
in recent months because of actions taken under the
International Coffee Agreement to prop up prices. Kenya and
Nigeria commented that short term agriculture programs were
finally taking effect and helping with production. Other
cited factors included improved water, water supply and
consistent water along with improved farming techniques and
farming co-ops. The farming co-ops allowed farmers to share
resources and best practices which allowed much improvement
in production levels.

So this winter by December you should start seeing some of
this wonderful gourmet coffee crop in your local store. The
quantity will be huge and the taste and quality will be
excellent for this winters gourmet coffee. And with such a
huge supply the price should go down also. So toast that
cheap but wonderful cup of gourmet coffee.

----------------------------------------------------
Boake Moore is an IT solutions salesman by trade with a
huge desire to help homeless children. He started Mission
Grounds Gourmet Coffee http://www.missiongrounds.com - to
help homeless children. Its the finest Costa Rica Coffee
donating all its profits to children and available as your
local church coffee.

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Scientists and researchers from the Palo Alto Centre for
Pulmonary Disease Prevention and the St. Helena Hospital in
Napa, Calif., recently discovered that individuals who
currently smoke are more likely to be more addicted to
nicotine and will actually find it more difficult to quit
smoking than smokers from two decades ago.

Researchers studied the "pre-treatment severity of nicotine
dependence" of individuals in three studies that occurred
from 1989 to 2006. Researchers found that the number of
individuals who are highly addicted to nicotine rose 17.5
percent during the years of the study. The study also
reported that "severe nicotine addiction had gone up
between 1989 and 2006 and the percentage of smokers
classified as highly nicotine dependent, as much as 32
percent," according to statistics obtained from the study.

Unfortunately, researchers were unable to provide any
reasoning behind the increase of nicotine addiction, but
were able to conclusively explain that individuals with
less of a nicotine addiction were much more successful at
quitting smoking and found doing so easier than others with
higher nicotine addictions.

Smoking Cessation Drugs

According to the medical journal the American Academy of
Family Physicians (AAFP), there are several stages and
pharmaceutical aids for an individual when quitting
smoking. Once an individual gets to the stage of actionable
cessation, they will find an array of nicotine replacement
therapies to help them ease off of their nicotine
addiction. Some of these drugs include:

* nicotine patch

* nicotine gum

* nicotine inhaler

* nicotine nasal spray

* buproprion

* silver acetate

* alpraxolam (Xanax)

* clonidine (catapres)

* mecamylamine (Inversine)

Quitting Comes With A Price

There are a few drugs that may pose serious side effects in
addition to the list of nicotine withdrawal signs and
symptoms, which include the following, according to the
AAFP:

* increased appetite

* food cravings

* restlessness

* difficulty concentrating

* anxiety

* decreased heart rate

* irritability

Of the smoking-cessation drugs, one has become quite
problematic with its side effects causing harm to patients
unknowingly. Chantix or Champix, also known as Varenicline
Tartrate from Pfizer, recently went under investigation for
its potential link to suicide and suicidal thoughts among
patients.

The drug was introduced after U.S. Food and Drug
Administration (FDA) approval on May 10, 2006. In November
2007, hundreds of reports of psychotic episodes and
depressive thoughts flooded the offices of the FDA. There
were also approximately 37 suicides allegedly caused by the
Chantix side effects.

However, the drug is currently still on the market after a
February 1, 2008 public health advisory from the FDA
reported changes to the drug's label to include the
potential for mood changes, but the FDA found that evidence
was inconclusive with regards to recalling the drug from
shelves.

According to the drug's new label, the following are
potential Chantix side effects:

* nausea

* trouble sleeping

* vivid/unusual/strange dreams

* constipation

* gas

* vomiting

Additionally, the label now includes a warning that advises
patients who develop potential mood disorders to
discontinue use of the drug and seek out a mental health
professional or a physician immediately. According to
Pfizer, some of the important mood changes to watch for
include:

* agitation

* depressed mood

* changes in behavior

* depression

* suicidal thoughts

* suicidal tendencies and actions

Overcoming Non-Smoking Drug Dangers

Individuals who have suffered from the serious Chantix side
effects should consider consulting a pharmaceutical
attorney who can provide insightful details into developing
a Chantix class action lawsuit, which may offer monetary
compensation as an award for the dangers surrounding the
smoking cessation drug. Additionally, by contacting an
experienced pharmaceutical law firm, a free legal
consultation will likely be provided to better assist a
victim who has suffered physically, mentally and monetarily.

----------------------------------------------------
For more information on Chantix, visit
http://chantix.legalview.com/ . Additional information can
be found on an array of other legal topics at
http://www.LegalView.com including the latest on
mesothelioma treatments as well as the Avandia risks.

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