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Tips for experiencing a wine festival in Napa Valley

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Tips for experiencing a wine festival in Napa Valley

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Home Page > Finance > Tips for experiencing a wine festival in Napa Valley

Tips for experiencing a wine festival in Napa Valley

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Regular visitors to Napa will know that all through the year, there are many events and wine-related festivals taking place in and around the Napa Valley, such as the Annual Vineyard to Vintner Festival each April, the Calistoga Wineries Spring Celebration in May, and also the Sonoma Wine Country during Weekends each July.

‘Napa Valley Festival del Sole’ is arguably one of the world’s most distinctive summer wine festivals. With a package of activities every day, music is the centerpiece of the festival and it is acclaimed by the media as a “feast for the senses,” featuring the finest cuisine, wine and hospitality the Napa Valley has to offer. The weeklong schedule also includes fabulous concerts, exclusive receptions, lunches, dinners, wine tasting sessions and art exhibitions. It is to be noted that some of the world’s most renowned performing artists visit Napa Valley each year to perform at ‘Festival del Sole’ and to wine, dine and celebrate the “art of life” with all other festival guests.

For the last four since inception, ‘Napa Valley Festival del Sole’ is offering an exceptional blend of world-class artistry, five-star cuisine, fine wines and exceptional hospitality. Gala events with the artists and other special guests are the culinary highlight and social attraction of ‘Festival del Sole’. More of the region’s beautiful properties extend their hospitality for this season’s daily lunches.

Late January up to end-March is mustard season in the Napa Valley. Mustard fields are ubiquitously found in all of California but among the vineyards they appear truly spectacular. Its vibrant yellow color set against a gray winter sky casts a magic spell to the entire Napa Valley vineyards. It is a good and valid reason to visit the wine country during the Napa Valley Mustard Festival which attracts visitors to the Valley in what is the ideal travel time of the year.

Yet this is a wonderful time to visit the Napa Valley as visitors will not encounter over-crowded tasting rooms and congested roadways. Restaurants are less busy and many accommodations offer very attractive winter rates. The Napa Valley Mustard Festival is an annual event, filled with a variety of activities to attract tourists during these winter months.

It’s a fun, grass-roots, eco-event during April, featuring a walk around tasting of spring wine releases from nearby Green Valley. The festival features interpretations of world street food- everything either grown on the Iron Horse estate or come from farms within a 100 mile radius. Ticket includes a private reception at the Victorian home of Iron Horse founders Audrey & Barry Sterling. During August, you can enjoy premier wine and food festival, combining the best of Sonoma’s wine and food and a Wine Auction. The festival features more than 200 wineries and chefs, plus winemaker lunches and dinners, a grand tasting.

Throughout the year, visitors to Napa Valley have opportunities galore to attend various fascinating events and festivals. Every year during early September for a day, the music and wine festival takes place in the Guglielmo Winery in Morgan Hill. This is the largest music festival of the year held in Napa County, with many attractions including live musical performances, wine tasting, workshops, and songwriter showcases.

The ‘Home Winemakers Classic’ is an annual event generally held in the middle of July for local winemakers to share and collectively enjoy their home made wines. This is a fun-filled event, in which people get to taste the creations of up and coming wine makers as well as renowned ones.

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Healthy Weight Loss Tips

Tue, 31 Aug 2010 20:21:39 +0000

1. Start your diet with a withdrawal. Your body is full of toxins and wastes due to the way you eat. The best way to play a pioneering role for a diet is by release through a detox your body of all waste and start over. There are many plans to choose from, including detoxification: pills, special drinks, or a strict diet with plenty of raw fruits and vegetables.

Get Best Calorie Shifting Diet Weight Loss Program

2. Turn off the TV. The TV is a waste of time. You can plan, just sit down at your feet and rest for a few minutes before you know it, have passed hours, and you have not moved. Studies have established direct links between excessive television viewing and obesity. Turn on the TV and go for a walk.

3. Let your emotions dictate when and what you eat. So many people are emotional eaters, and that is unhealthy for the body, as well as your opinion.

4. Do not buy bad food you eat be tempted to. Of course, if you or any other major children who do not have a diet that they will not be happy if only the house go snack. Sie können jedoch den Kauf von Snacks zu stoppen, die Sie wissen, dass Sie nicht widerstehen können.

5. Stop drinking cow’s milk. Too low and no-fat cow’s milk is not good for you because of the mucin components. If you must have milk in your diet, try goat’s milk or almond milk instead.

6. Flavor your food with natural herbs and spices instead of sauces and marinades. Avoid condiments that contain high levels of sodium. Sodium fluids and keep hindering your weight loss.

7. If you prefer to make your own soups and sauces, remove the fat from the top before you use it.

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8. Stop your vegetables with ranch dressing or cheese sauce. Raw vegetables, the healthiest, what to eat may be.

9. Avoid shopping when you are hungry. You will be more tempted to buy a snack or quick and easy over-processed foods. Make a list, eat something, and then go to the store.

10. Just stop eating fried foods. There is nothing about food or withdrawing it.

11. Try more poultry and fish than beef or pork to eat. If you buy do not eat beef, lean beef. It should be 90% or more dry, and only eat pork.

12. Replace the overly processed white bread with delicious whole wheat bread, pitas or tortillas.

13. Stop buying mayonnaise, full-fat cream cheese or other thick, too thick to spread. Instead, try hummus or pesto. Plain yellow mustard is also good.

14. When cooking eggs or egg-based dishes such as quiche, try it instead of egg substitute or egg whites.

15. If you must cook your vegetables, do not cook them in butter or oil, you will ruin them. Try cooking in broth or better yet, steam them lightly with water.

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Grandma Hystad’s Recipes, Food, Drink Information, Cleaning Tips

Mon, 23 Aug 2010 20:22:13 +0000

CONTENTS

GRANDMA’S BAKED HAM AND APPLES

BEEF AND POTATO CAKES

AUNT PAT’S BUTTER TARTS

GRANDMA’S WHIPPED SHORT BREAD COOKIES

FOOD INFORMATION

LIGHTSIDE

CLEANING TIPS

HAVING A PARTY

BAR MIXES, DRINKS

GRANDMA’S BAKED HAM AND APPLES

2 large slices of ham steak

2 teaspoons…….(10 ml)…….prepared mustard

4 tablespoons…..(60 ml)…….brown sugar

2 tart apples

1 ½ cups……….(375 ml)……apple juice

Place the ham in baking dish and rub with mustard. Sprinkle
with 2 tablespoons (30 ml), of brown sugar. Core the apple
and cut into thin slices. Cover the ham with the apple slices
and sprinkle with rest of brown sugar. Add apple juice. Bake
at 300 F, (150 C), for 30 minutes or until tender.

YIELD: 4-5 servings.

TIME: 40 minutes.

Beef And Potato Cakes
You can use ground meat if desired. A treat for children.
8 oz. Beef.
8 oz. Potatoes.
1 small 2-3 inch onion chopped finely.
1 egg yolk.
Dark soy sauce.
1 teaspoon salt.
Cook the potatoes and mash. Mix in egg yolk and salt. Chop onion finely, brown with 1 tablespoon oil, add ground meat. Brown for 4 minutes. Add soy sauce and mix the batch with the potatoes. Shape into balls the size of golf balls, flatten into cakes. Heat the cooking pan. Grease lightly with oil, use medium heat to brown the cakes, turn to brown both sides. If you have a electric skillet set temperature at 340. When automatic control light blinks, turn cakes over.

AUNT PAT’S FAVOURITE BUTTER TARTS

1/3-cup ….(80 ml) ………..butter

1-cup…….(250 ml)………. brown sugar

2 tablespoons.(30 ml)……….milk or cream

1/3 cup……(80 ml)………..currants

1 egg beaten well

1 teaspoon…(5 ml)………………….vanilla

Mix all ingredients together. Put in unbaked tart shells.
Bake at 450 F, (230 C), for 8 minutes. Turn down to 350 F,
(175 C), and cook until brown.

GRANDMA’S WHIPPED SHORT BREAD COOKIES

1 pound………………….(500 g)…………………….butter or margarine
3 cups…………………….(750 ml)……………………flour
1 cup……………………….(250 ml)………………..icing sugar

Beat with mixer until creamy. Drop on cookie sheet and bake
at 350 F, (175 C), until slightly brown.
YIELD: makes approximately 5 dozen cookies
CALORIES: approximately 80 calories per cookie
TIME: 1 hour (includes cooking and cleaning time)

FOOD INFORMATION

“Power outages can occur at any time of the year and it often takes from a few hours to several days for electricity to be restored to residential areas,” said USDA Under Secretary for Food Safety Dr. Richard Raymond. “Foods stored in freezers and refrigerators can become unsafe in just a few hours if bacteria begin to grow and if these foods are consumed, people can become very sick.”

Steps to follow to prepare for a possible weather emergency:
Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.

Make sure the freezer is at or below 0° F and the refrigerator is at or below 40° F.

Freeze containers of water for ice to help keep food cold in the freezer, refrigerator or coolers after the power is out.
Plan ahead and know where dry ice and block ice can be purchased.

LIGHTSIDE
Jack said to the bartender, “pour me a double, just had another fight with my wife.”

“oh yeah?” said the bartender, “and how did this one end.”

“When it was over,” replied Jack, “she came to me on her hands and knees.” “Wow!” Said the bartender, “Now that’s a switch! What did she say?”

She said, “Come out from under the bed, you little chicken.”

CLEANING TIPS
Before washing, it is essential that all stains be removed.
Sometimes Soap or hot water will set a stain and make its removal
impossible.

WARNING: DO NOT MIX BLEACH AND AMMONIA TOGETHER, THE FUMES CAN
BE DEADLY.
Commercial cleaning supplies can aggravate your allergies and
have long terms effects on your health. You can save on your
house-cleaning bill with very good results using less toxic
substances.

Ø Ammonia – cuts grease, cleans windows, Strip wax off floors.
Ø Baking soda – cleans, deodorizes, polishes, and removes stains.
Ø Bleach – whitens practically anything, removes mould and
mildew.
Ø Cornstarch – cleans and deodorizes carpets and rugs.

*Rug Stains: Use a solution of half water, half white vinegar.
Shirt or blouse stain: Just a little of water and cornstarch
will remove.
*Grass stains: Dampen stain with cold water, and rub with plain
bar soap. (One without moisturizers). The stain should come
right out. Then wash normally.
*Toilet bowl: use tang, or sprinkle baking soda into the bowl.
Drizzle with vinegar. Scour with toilet brush. Cleans and
deodorizes

Berry Stain: Place the stained part over a pot and pour boiling
water over it from a height of about 2 feet so as to strike the stain with force. Plunge the stained part up and down in the hot water until the stain is removed. If stain is persistent, use Janelle water.

Peach Stains: are not easy to remove. Be careful not to wipe
hands with peach-stains on a good napkin, towel or apron. Stretch stain over a pot of hot water and apply Janelle water with a medicine-dropper. Do not allow it remain too long in contact with the fibres. Janelle water rots even cotton and linen. Apply oxalic-acid solution to neutralize the alkali and rinse thoroughly in hot water. Several applications may be necessary.

Tea And Coffee Stains.
Follow the same procedures as for berry stains above.

Blood and Meat-Juice.
Never put in hot water as that sets the stain. Soak at once in
cold water. Rub with soap and wash. A paste of raw starch mixed with cold water will remove these stains on flannel, blankets, and heavy goods. Repeat until stain disappears.

Egg-Stain:

Wash in cold water, then warm water and soap.

Mix 50-50 water, white vinegar. Great for stubborn carpet
stains.

HAVING A PARTY?
If you’re having a party, provide food with drinks.
Offer non-alcoholic substitutes such as fruit, soft drinks.

2 drinks taken within an hour by a person 100 pounds produces a
075 reading. One drink is equal to about 1.5 oz. of whisky or 2
bottles of beer. The rate of elimination for each hour after
drinking has stopped is 015. A 200 pound person, after 1 drink
produces a reading of .019, so you can see there is a big difference due to weight.

As a host it is your duty to make sure no one leaves your party
impaired. Have some one drive them home.

BAR MIXES
John McClain

1 ½ oz scotch

I teaspoon syrup

A few dashes of Angostura bitters
combine with ice; shake.
Strain and add ice.

Java Cooler

1 ½ oz. gin

1 ½ teaspoon lemon juice

A few dashes of angostura bitters

Tonic water

Add the limejuice, bitters, and gin over ice.
Stir well, fill with tonic.

Apple Cocktail

½ ounce applejack

½ ounce apple cider

¼ ounce gin

¼ ounce brandy

Shake with ice cubes. Strain into chilled cocktail glass.

Fresh Fruit Punch

8 ounces apiece of orange juice, pineapple juice, and
grapefruit juice.

1 bottle ginger ale.

Sugar to taste.

Combine the juices with the sugar. Stir until the sugar is
dissolved and refrigerate. Add the ginger ale plus chunks of
ice before serving.

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters. At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com/

Article Source: Bruce Chambers sold his printing, publishing, mail order business and retired in 1980. He came on the Internet in 2003. He researched for 1 year, and then started a free monthly Internet marketing report, plus free monthly recipes, bar mixes, tips newsletters.
At present he resells from his website. You can subscribe to either or both free newsletters by going to his web site. Please visit: http://www.cbestbuys.com

Homemade Tips for Hair Dyes

Thu, 08 Jul 2010 20:21:02 +0000

Take henna powder, around 4-5 tbsp if you want to apply it only around the area which has gray hair and more if you want to apply to your entire scalp. Make a thin paste of henna powder by adding juice of lemon, a tbsp of curd, a tsp of coffee powder (optional), the water of tea leaves and amla mixture which you prepared earlier. Add ½ tsp of mustard oil in this mixture to avoid dryness. Leave this mixture in an iron vessel for about 2 hours. During winter season you add a finely grounded paste of 2 cloves to elude cold. Apply the mixture on the hair carefully, cover gray hair completely. Leave this on for about 3-4 hours. (Some prefer to keep it overnight.) Then rinse off with water.

Mix coffee powder in the water and make a paste of henna with the water. Beat the egg yolk and mix this into henna. Also add brandy to it. Apply the paste and leave it on for 3-4 hours before washing it with lukewarm water.

If your goal is to cover grey hairs, try making a mixture of rosemary and sage. Mix the ingredients in water and allow them to simmer for about a half hour. Once it has simmered, remove the pan from the heat and allow the mixture to steep for a few hours. Apply to the hair and let it dry completely. Then wash and rinse your hair with your normal shampoo. When it has dried, you will see the results. If you want the hair darker, make another mixture and repeat the process.

Take 3 parts of litharge and 2 of quicklime, mix thoroughly; keep in a well stopped bottle. When used mix with water or milk, apply to the hair, and envelope in an oil-skin cap fur 5 or 6 hours.

The only things I can think of are peroxide and bleach for blonde, but both are not so good for your hair. Beet juice tends to stain your hands, but it would probably make your hair purple and come out the next time you wash it.

Dishwashing soap can effectively remove hair dye stains, especially when mixed with either baking soda or lemon juice. Simply rub over the area until the stains fade. If you want to be a red head, consider using kool aid for your homemade hair dye. This gives a very vibrant shade of red, depending on how it is done. Mix the powder with a little water and apply to the hair. Allow the mixture to sit on the hair. The timing will depend on how bright you want the color. You can reapply this mixture if you want the red to be a darker shade.

Milk Mask is one if the easiest and cheapest mask. Moist some cotton wool with milk and rub it on the face. Avocado is a naturally affluent moisturizer. Mush the meat of the avocado into a creamy texture. Massage into the face and neck. Leave on for 15 minutes and gently wash off. The best face mask made included fresh pineapple, organic oats and acacia honey. Take 3 tablespoons of oats and blend in mix till a fine powder. Add in a tablespoon of honey and three big slices of pineapple sheared into small pieces. Blend until a fine paste. Apply with a mask brush and retire for fifteen minutes – it may cause blemishes to tingle slightly but this is okay. Rinse with warm water.

Read about Herbal Remedies, Natural Cure, Natural Supplements, Home Remedy. Also read about Breast Enlargement and Breast Enhancement and Health Questions Answers Discussion Forum

Lemon Zest, Lemon Juice, Horseradish, Mustard and Paprika Emergency Recipe Substitutions and Cooking Tips

Wed, 16 Jun 2010 20:37:50 +0000

It is fun to make recipes that have been in the family for ages and vintage cookbooks are also a great source of hearty recipes. However, this can also mean needing an ingredient you haven’t stocked in your kitchen spice cabinet for ages! Knowing an ingredients “equivalent” or substitution can save the day. Mom demystifies zest, horseradish, mustard and paprika and provides emergency substitutions for these ingredients.

Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother’s crab dip. The taste is strong, sometimes described as tangy and hot, sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar and other flavors. 1 tablespoon fresh horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can also substitute 1 teaspoon of wasabe, or Japanese horseradish or a few drops of hot sauce. Keep in mind these substitutions are much hotter than horseradish so start with small amounts and adjust to taste.

Mustard: Mustard is another ingredient used in casseroles and dips to give recipes a kick. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard. You can also start with 1 teaspoon of Dijon mustard and add more, adjusting to taste. Before chilies and peppers arrived from the New World, Europeans used mustard and horseradish to spice up dishes. Try adding a few drops of hot sauce or a dash of chili pepper if you don’t have any mustard.

Paprika: Paprika is made from sweet, mild red peppers and has a light, delicate taste. Its bright red color is also makes it a popular garnish. If your recipe calls for a dash of paprika on top, it is probably there more for coloring than for flavor. My grandmother’s hot dip calls for a sprinkle of paprika after baking. You can substitute a dash of chili powder for color instead. Chili powder has a smokier taste and is stronger so use sparingly. Cayenne pepper is also red, but it is even hotter, so beware. Another option is to decorate the top of your creation with something else, like minced parsley.

Lemon Zest or Citrus Juice: Lemons add zip or tartness to sauces and holiday dips. If your cottage garden is out of lemons at the moment, all is not lost. 1 teaspoon shredded lemon peel (zest) equals 1/2 teaspoon lemon extract or 2 tablespoons lemon juice. The juice of one lemon equals about 2-3 tablespoons. You can also substitute 3/4 cup lime juice for one cup of lemon juice. Or Substitute 1?2 cup vinegar for every cup of lemon juice.

Because these ingredients are mainly used as flavoring, feel free to experiment with different spicy ingredients. For more of Mom’s cooking tips and apron humor visit her on the web at http://www.MomsRetro.com. Happy cooking!

Laura Zinkan is a writer in California, she cooks up http://www.MomsRetro.com where you can find retro art and kitchen tips for busy cooks. She also cultivates a gardening site at http://www.theGardenPages.com with plant profiles, growing tips about succulents and native plants. Or drop by the LA blog http://www.angelcityart.blogspot.com to share her unique vision of California. Copyright 2009 by Laura Zinkan. Article may be reprinted if author credit is given with a website link. All rights reserved.

Indian Recipes -Tips Of Making Indian Food Delecious

Wed, 13 Jan 2010 20:45:24 +0000

Indian recipes range in variety, taste and flavor. The strong flavors in Indian recipes are derived from spices, seasonings and leafy vegetables. Indian recipes have become famous world wide and are enjoyed by non-Indians too. Most of the spices included in the Indian recipes are used not only for their flavor, but also for their potent medicinal value and thus fulfil the requirment to a healthy eating.

Each state in India has its own style and combination in making Indian recipes. The Indian recipes are renowned for its gravies, which is a tasty attraction for a newcomer. In Indian cuisine, food is categorized into six tastes – sweet, sour, salty, spicy, bitter and astringent.

In Indian recipes, bread refers to roti, naan and paratha. The Indian roti is thin and flat made of atta (wholewheat) and cooked on a tava, cast-iron griddle or tandoor. The naan is soft and fluffy, made from maida (plain flour) with a little bit of yeast. Parathas are layered breads rolled out of wheat flour but fried in a little oil or ghee.

The Indian snacks consists of the famous mouth-watering samosas, aloo tikki, dhokla and bread rolls.

An Indian food is considered incomplete without sweet dishes like gulab jamun, kulfi, gajjar ka halwa, rasgulla, etc.

The Non-Vegetarian part of Indian recipes comprises of dishes like tandoori tikkas, kababs, roshan goshts, butter chicken, biryani and much more.

In North and West India, groundnut oil has traditionally been most popular for cooking, while in Eastern India mustard oil is more commonly used. In South India, coconut and gingelly oil is common. In recent decades, sunflower oil and soyabean oil have gained popularity all over India. Hydrogenated vegetable oil, also known as ghee, is also a popular cooking medium that replaces Desi ghee, clarified butter (the milk solids have been removed).

North Indian recipes are predominated by high use of dairy products; milk, paneer, ghee (clarified butter), and yoghurt. Gravies are generally dairy-based and can include chilies, saffron, and nuts. East Indian recipes comprise of desserts as rasgulla, chumchum, sandesh, rasabali, chhena poda and chhena gaja. Apart from sweets, East Indian recipes are famous for its posta (poppy seeds) content.

South Indian recipes are based of rice as the staple grain. Sambar and rasam (also called saaru andrasa), a variety of pickles, and the liberal use of coconut and particularly coconut oil and curry leaves are prevalent. Curries called Kozhambu are also popular and are typically vegetable stews cooked with spices, tamarind and other ingredients. The dosa, poori, idli, vada, bonda and bajji are typical South Indian favorites.

Western India has three major food groups: Gujarati, Maharashtrian and Goan consisting of rice, coconut, and fish. The hilly regions of the Western Ghats and Deccan plateau regions use groundnut in place of coconut and depend more on jowar (sorghum) and bajra (millet) as staples. Gujarati recipes are predominantly vegetarian and have a hint of sweetness due to use of sugar or brown sugar.

A Mahendiratta provides articles about Indian recipe for those of you who are wondering what a indian diet for diabetes.

4 Baby Shower Recipes – Tips To Prepare Mouthwatering Menus

Sat, 19 Dec 2009 20:29:05 +0000

What is a baby shower without any food? Is it still a party? Sure it is but where is the fun in not having any food. A baby shower is a celebration for parents, friends and family to welcome a new addition into the world. The parents will get gifts and perhaps monetary funds to help out. Some things can be given when people know the parents won’t be able to afford it themselves.

These parties are generally held in the woman’s last trimester (3 months) although some others wait until afterwards like adoptions or from cultural beliefs. It is generally thrown by the woman’s close friends, relatives or co-workers of the expectant parent. It would be inappropriate for a family member to host the baby shower.

When these first started, baby showers were only held for mothers and only women were invited. However, tradition changed and men have been invited to join in. Also, it is no longer just for the first child. Even a second or third baby can have their own shower.

There are several activities done at baby showers. These include games, special activities, presents and most definitely…the food. Since food is a must,listed below are some easy to make baby shower food.

1. **** Crock Pot Barbecued Weenies ****

Barbecue sauce (Add to taste)
1 package of Little Smokies or Little Weenies
Pepper

1. Add little smokies and barbecue sauce to crock pot. Be sure to drench the smokies with the sauce so the flavor will soak in.
2. Add pepper to taste

3. Cook on high for 4 hours or begin it the night before and slow cook them for 12 or more hours.

Can be served alone or with chips

2. **** Pizza Sandwiches ****

Pizza sauce (this can be store-bought or made from scratch)
Cottage cheese
English muffins
Parmesan cheese

1. Mix 2 to 3 tablespoons of pizza sauce with 2 to 3 tablespoons of cottage cheese.

2. Spread the mixture onto one half of the English muffin.

3. Sprinkle with Parmesan cheese.

4. Broil for 5 minutes or until cheese is melted. Serve.

3. **** Sausage Cheese Dip ****

1 roll of Sausage
1/2 pound of Velveeta Cheese
1 Can of Rotel
Milk
Bag of Ruffles potato chips

1. Thoroughly cook sausage until brown. Drain and set aside.

2. As the sausage is cooking, cut up cheese into slices.

3. Place cheese and sausage in saucepan. Use milk to keep from sticking (how much milk you use depends on the type of pan you have.

4. Mix Rotel can contents into saucepan. Mix together well.

Served two ways… place Ruffles on bottom of bowl, serve warm cheese dip on top and use fork or place all cheese dip into bowl and scoop and eat with chips by hand.

4. **** Deviled Eggs***

1 Dozen Eggs (will make 24)
Mayonnaise
Mustard
Salt
Pepper
Pickle relish (optional)
Paprika

1. Boil eggs then peel once down

2. Cut in half

3. Scoop hardened yolk into bowl; place egg white onto plate. Repeat until finished.

4. Crumble with spoon or fork the yolks to make them finely done.

5. Mix together mayo and mustard to taste. Shake pepper and salt in mix to taste.

6. Add this step only if you want pickle relish. Add to taste as well.

7. Spoon mixture into eggs.

8. Sprinkle paprika on top

Can be served right away or chilled for 1 hour

There are many recipes that can be made quickly. Have a variety of food to offer. Do not forget that you can make your own drinks too.

Abhishek is an expert Baby Shower organizer and he has got some great Baby Shower Secrets up his sleeve! Download his FREE 117 Pages Ebook, “How To Have A Roaringly Successful Baby Shower!” from his website http://www.Childbirth-Guru.com/121/index.htm . Only limited Free Copies available.

Tips for Creating a Homemade Gourmet Gift Basket

Tue, 10 Nov 2009 08:52:57 +0000

A gift basket filled with gourmet food items can be a practical gift as well as delicious. And, if you make it yourself, you can personalize it with gifts of the recipient’s favorite foods. Gourmet foods are special foods and a wonderful way to celebrate a holiday or special occasion.

Selecting the Basket:

When selecting an empty basket for your food gifts, choose a size that is appropriate for the number of people for whom you are making the gift. For example, you can make a small gourmet basket for an individual or for a couple, or a larger one for a group of people or for an entire family. If you already have a nearly new basket you would like to use, simply give it a quick refresher by swishing it in hot, soapy water, rinsing it with clear water to remove any fragrance from the soap, and allow the basket to thoroughly air dry.

Preparing the Basket:

The most attractive gift basket looks overflowing. Before arranging the food items in the basket, place plenty of filler materials in the basket so that the gifts show above the basket. If your basket is on the deep side, place a piece of foam in the bottom first. Shredded brown paper or newspaper as well as purchased colorful shred or straw are all attractive fillers. If you have empty spaces after you have placed all the gift items, place small bunches of the shredded materials in these spaces.

Choosing the Contents:

A variety of gourmet meats such as pepperoni, salami, and a small canned ham are regularly used in gourmet food gift baskets. You may also want to include canned seafood products like crabmeat, clams, and sardines. It’s a nice touch to add a dry mix for making a dip using the canned seafood. As assortment of cheese wedges, cheese spreads, gourmet crackers, bread sticks along with a small cheese board with a cheese knife or spreader are readily available and easy to place in the gift basket. Green and black olives, spicy mustard, pickled onions, roasted peppers, and appetizers in jars are nice accompaniments to the meats and cheeses. Include something sweet for dessert, such as cookies, chocolate covered mints, or anything with chocolate.

Top off your contents with a selection of beverages: a bottle of wine or non-alcoholic sparkling cider as well as gourmet coffee and herbal tea. If you plan to include a bottle of wine or sparkling cider in your gift basket, choose an empty basket with a sturdy handle so you can anchor the bottle by tying the neck of the bottle to the basket handle using twine or cord.

Decorative Touches:

Add small bunches of fresh red or green grapes at the last minute so they remain fresh.
Scatter colorful Hershey’s Kisses amongst the gifts.
Add a fruit, wine, or chocolate scented candle. (Note: Some non-food fragrances might seep into the food.)
If desired, place your finished gourmet gift basket in a cello bag. Close the bag at the top with curly ribbon with plenty of ribbon so it cascades down the front of the gift basket. You can tie silk flowers or a satin bow in with the ribbon.
Don’t forget to include a gift card.

Janet Vogel is the owner of Homemade Gift Basket Ideas where you can find more information about Homemade Gourmet Gift Baskets as well as over 50 other gift basket themes.

Mustard Facts and Tips

Thu, 05 Nov 2009 03:33:54 +0000

Mustard is used in several forms in cooking: whole seeds, dry and prepared.

Whole seeds. There are just two types of mustard seeds produced commercially, brown and yellow. Canada is the world’s leading grower and exporter. Most mustard seeds sold in supermarkets are the yellow variety, but you can get the smaller brown seeds from specialty stores. Most prepared mustard is made from these two seeds. In cooking, to release their flavor, whole seeds are typically crushed or heated in oil until they pop. Mustard seeds can be stored indefinitely in a cool, dry place.

Dry mustard. This is nothing more than the ground powder of yellow or brown mustard seeds. Most commercial dry mustard comes from yellow seeds. There is actually very little difference between pure dry mustards.

Prepared mustard. The preparation and added ingredients give a mustard its character. Most cooks are familiar with the yellow ballpark mustard (which gets its color from turmeric and not mustard) and the Americanized version of French Dijon mustard. But there are many other varieties, from garlic mustard to raspberry mustard to curry mustard.

Prepared mustards are made by reconstituting mustard powder or pulverizing seeds, then adding flavors and sometimes color. In some parts of the world, prepared mustard is made fresh by home cooks.

Cooking. Mustard’s pungency comes from an essential oil that forms when ground seeds are mixed with cold water. Heat and strong acid diminish and can even destroy the developing mustard enzyme, so avoid cooking dry mustard or pulverized seeds for long periods of time. Either mix with cold water and let stand for at least 10 minutes before using as a prepared mustard, or add to a recipe near the end of the cooking time, and avoid adding with acids.

Christiane Potts is the founder and CEO of HobCommunity.com, a social network community for hobbyists to showcase all their hobbies under one roof as well as co-founder of Beacon Systems, Inc., an Internet technology company. Christiane was a literature major in college and enjoys using her writing gifts to share her expertise with others.