Vegetarian Recipes on a Budget

Being a vegetarian has a lot of health advantages but can get expensive. So, here are a few inexpensive delicious recipes!

ORANGE PASTA AVOCADO SALAD

You will need:

2 cups whole wheat rotini (or what ever pasta you prefer)

3 tbsp fat free mayonnaise

2 tbsps tahini

1 ripe avocado

1 orange

1/2 red or green pepper

Alright now you cook the pasta until tender, drain, set aside to cool. Next mix together the tahini and fat free mayonnaise. Then chop the orange ,red or green pepper and stir them in with the mayonnaise/tahini sauce9plus any juices). Next stir those into the pasta. Finally cut the avocado into small cubes and mix into pasta. Garnish with whatever you prefer. It’s delicious for summer and for non vegetarians.

COST: est. $11.00 serves 3-4 Stuffed Acorn Squash

You will need: 2 acorn squash 2tbsp olivio 2 red apples, skinned and chopped 1/2 a cup pecans, chopped 1/2 cup juicy juice apple juice 1tsp salt 1/2 tsp nutmeg 2tbsp brown sugar

To prepare preheat your oven to 350 F Cut the squash in half remove the seeds. Place halves face down on baking dish add water(depending on pan size). Cover and bake 45 min. Then drain water and set aside. Now melt the olivio or butter in a skillet over medium heat add apples, juice, nutmeg, salt, sugar,and pecans. cook for about 5 min..Then take mixture and spoon into acorn halves(cut side)and bake for about 15 min. . Cost:est. $15.00 serves 4

Source:
1. Cheap Vegetarian Dinner Recipes – EatingWell
2. No-Butter Chicken
3. 31 Recipes for $3 to Perfect for #TheYearOfVegan | Vegan Food …

Image Credit
leaveroomfordessert.com

Too little Tips when you have no Money for Tips Minimal Tipping

Tipping is problematic for a lot of people.  You hear that 15% is “standard”.  So what reasoning should you use to tip less?

TIPPING LESS THAN 15%

If you get poor service or unnecessary “attitude”, then by all means leave a small – or no tip.  Don’t let a sloppy service worker, with or without an “entitledment” attitude, make you feel you MUST leave a tip.  Tips are basically just a “Thank You” for exemplary service.  If your service provider didn’t live up to your normal expectations of service from that establishment, then don’t leave a tip.

Other times, you may be able to scrape together the exact amount charged by a taxi or other service provider, but nothing more.  If you have to pay only the exact fare upon exiting a taxi, or leaving the hairdresser, do them the courtesy of telling them why you are not leaving a tip.  “This is no reflection on you, you’ve been great.  But I’m running low on funds right now, and I’ll have to tip you another time.”  This will assure the service provider that they haven’t done anything wrong, and will still be happy to see you next time.

TIPPING CONSIDERATIONS

Service providers always talk among themselves, whether waiters or taxi cab drivers.  If you become known as someone who never leaves a tip, suddenly you will be waiting longer for a called taxi to arrive.  Or you may be seated in a section of a restaurant with a brand new or poor-quality waiter.  Better to tip even just $1, than become known as a “stiff”.

A lot of waiters/waitresses who don’t work in upper-end restaurants, are earning minimum wage or less.  Most restaurants, in fact, pay their waiters only a few dollars an hour, fully expecting them to “make their living” from tips.  Even a dollar in a Tip Jar on a counter of a small shop that pays minimum wage, may mean a lot to the employees when they split up the tips at the end of the night.

NON-MONETARY TIPS

When times are hard and money is tight, there are other ways to “Tip” your favorite service providers.  Wrap some homemade cookies or candy like fudge in clear-wrap, and hand it to them.  Or buy an extra Lottery Ticket or $1 Scratcher, and tip your favorite service providers with that instead of cash. 

Even if you can’t afford a “standard 15% tip”, thoughtful little Thank You’s like this tell your service providers that you value their service.  And they’ll understand that when your finances improve, they will be receiving monetary tips again.

Source:
1. Tipping in America: How To Do It and What To Expect If You Don't …
2. Warrior Diet
3. Everything You Don't Know About Tipping – Wait But Why

Image Credit
i.ytimg.com

Top Ten Summer Beers of 2010

With summer right around the corner, it’s becoming easier to anticipate backyard barbeques and picnics on the beach. Along with those delicious grilled brats and homemade potato salad, there is nothing quite like the refreshing bite of an ice, cold beer on a summers day. With so many choices however, what beer do you choose? Why not start with the top ten beers for the summer of 2010?

FOSTER’S ~ AUSTRALIA

Ask just about any beer drinker to name an Australian beer, and you most likely will hear, Foster’s. Truth be told, there are numerous beers just as popular in Australia, with their ranking depending on what region you might be visiting. Overall, however, Foster’s still reigns as the king of Australian beer. This delicious full strength lager with it’s signature full malt flavor is a beer of choice for those looking for a crisp yet delicate creaminess.
Alcohol: 4.9%

ORO de CALABAZA ~ USA

This delicious Belgian style beer comes from Jolly Pumpkin Artisan Ales out of Dexter, Michigan. Focusing on open fermentation and oak aging, Jolly Pumpkin managed to beat out nineteen Belgian beers with their Oro de Calabaza. Winner of a Great American Beer Festival Gold Medal in 2004 and Bronze Medal Winner in 2005 in the Belgian & French Ale category, this slightly sour, golden ale is the perfect blend of flavors for the true beer lover.                                                                                                                                                         Alcohol: 8%

MOOSEHEAD ~ CANADA

Brewed in Canada’s oldest, independent brewery in New Brunswick, Moosehead remains a favorite among beer drinkers. With multiple offerings such as Cracked Canoe, Alpine Summit, and Moosehead Premium, this quality brewery continues to offer premium flavor at an affordable price with Moosehead Lager remaining the most popular of their beers. This pale lager has a rich, deep color and a crispness that is mild. Considered a session beer, Moosehead is one not to miss trying.                                                                         Alcohol: 5%

BLACK FRIAR ALE ~ ENGLAND

With it’s subtle, fruity flavors, this English ale is sure to please even the pickiest of palettes. Black Friar pours into the glass a medium orange amber with a full-bodied taste. The caramel malt aroma draws in the senses and brings a wonderful balance to this fine ale. Brewed by Inveralmond Brewery in the UK, Black Friar remains a top pick for summer enjoyment.                                                                                                                                                                                                                      Alcohol: 7%

BECK’S PILSNER ~ GERMANY

A signature brew, this full-bodied beer is a staple among many beer drinkers across the globe. Brewed in Germany since the late 1800’s by one of Europe‘s top breweries, Beck’s Pilsner has a rich, golden color with a slightly fruity taste. Known for using fresh spring barley, a special strain of wheat, Hallertau hops and Rotenburger Rinne water for making their beer, Beck’s remains a top choice for 2010.                                                                                                                                                                                                                                Alcohol: 5%

GUINNESS ~ IRELAND

This best-selling Irish stout is a dark and hearty choice for those looking for a deep, rich taste. Originally brewed in Dublin, the roasted barley used during brewing gives this favorite it‘s distinctive burnt flavor. Dark in color, Guinness has become known as a “meal in a glass” by those that love this stout the most. Research done for Guinness, showed that the antioxidants in their brew may also be beneficial to the heart by lowering cholesterol.                                                                                                                                                       Alcohol: 4.2%

SAPPORO ~ JAPAN

Located in Japan, Sapporo Breweries remains one of the best for producing it’s exquisite Sapporo Beer. This pale yellow beer is full of grainy flavor with hints of malt and rice. Mild is the perfect moniker for this deliciously satisfying beer. When looking for a clean beer with no bitter after-taste, Sapporo is the one to drink.                                                                                                                                                    Alcohol: 5.5%

CORONA ~ MEXICO

This top selling beer world-wide, is number one with good reason. A pale lager produced in Mexico, Corona beer is often served with a wedge of lime inserted into the neck of the bottle. The smoothness of this beer makes it perfect for pairing with a meal or as a stand alone drink.                                                                                                                                                                                                                     Alcohol: 4.6%

HEINEKEN ~ NETHERLANDS

Originally made by Heineken International, this lovely pale lager is now brewed in forty breweries around the world. Made from purified water, malted barley, hops and a specially formulated yeast. Heineken has a distinctive, savory flavor that sets it apart from all other beers.                                                                                                                                                                                                                              Alcohol: 5.2%

SAMUEL ADAMS ~ USA

With seemingly limitless offerings to choose from, Samuel Adams is truly a brewery a head above the rest. They not only offer their year-round varieties of beers but also surprise the beer lover with seasonal favorites such as their Summer Ale. This delightful brew is a light ale with a hint of lemon. An absolutely refreshing choice for the backyard barbeque.                                                                                                                                                                                                                       Alcohol: 5.3%

These are the top ten picks of summertime beers for 2010 however be sure to check out the other offerings from these fine breweries. You won’t be disappointed.

Source:
1. The 16 Best Summer Beers in America :: Drink :: Lists :: Paste
2. Is Diet Soda Bad For You
3. Serious Beer: Summer Seasonals | Serious Eats

Image Credit
cdn.pastemagazine.com

Twinings Raspberry Strawberry and Loganberry Teabags Twinings Tea

Given the chance, I would drink nothing but tea all day, with coffee coming a close second. To make sure that I drink as much water as I can, I always make sure that I have a good supply of caffeine-free teabags on my desk at work to prevent me from going out and buying coffee or tea (I could make my own, but someone always pinches the milk). I’ve tried a variety of flavours; I particularly like peppermint and berry flavoured teas. The latest box that I have bought is raspberry, strawberry and loganberry – mainly because my local Sainsbury’s doesn’t have a great deal of choice, but also because I like the sharp taste of raspberries.

The manufacturer

Twinings is a registered trademark of R Twining and Company Ltd. The company’s history began back in 1706, when Thomas Twining, who worked for the East India Company, bought a coffee-house just off the Strand in London and began to sell the wares that he had discovered during his time with the East India Company. It took time to take off, but Twining’s marketing skills were good and eventually he found a niche market with the wealthy. Over the years, tea became more available to all and is now the popular beverage that it is today.

Packaging

The teabags come in boxes of 20 (some UK supermarkets may have boxes of 40, but I have never seen one). The box is red in colour with a picture of a strawberry, raspberry and loganberry on the front (surprise surprise). 

How to make

This couldn’t be simpler. Just boil a kettle, pour on the teabag, and leave it in. If you prefer a weaker flavour, the teabag can always be taken out, but I’m happy with it to sit there giving out more flavour as I let it cool. It also works fine with not quite boiled water. We have a water machine at work that provides hot water, but it never quite reaches boiling. When water is first added, the colour tends to be quite a strange dirty purple colour, but this later blends into a pleasant fruit-flavoured cordial colour. The instructions also mention that it can be drunk cold, by making first with hot water and allowing to cool. Neither hot or cold milk should not be added.

The smell

I think it actually smells better than it tastes. People are forever walking into my office and asking what the smell is. There is a definite hint of strawberry and raspberry – possibly loganberry too, but as all I know about loganberries is from the picture on the front of the packaging, I wouldn’t know.

The taste

Although the smell is probably stronger, there is a definite taste of strawberry and raspberry. I like this combination, because the raspberry is quite sharp and dulls the sweetness of the strawberries. The loganberries may or may not add something – I have no idea what it tastes like, so again, can’t comment.

Ingredients

Most of the ingredients sound healthy and natural: hibiscus, rosehips, orange peel, strawberry flavouring, liquorice root, raspberry flavouring, loganberry flavouring, strawberry, raspberry and loganberry pieces. I’m not too sure about the flavourings though. And the fruit pieces only make up 1% of the ingredients each. Certainly looking at the teabags, it looks like bits of plant inside, so I imagine that the hibiscus, rosehips and orange peel make up most of the ingredients.

Nutritional information

This is the good news – just 2 calories per 100ml of brewed infusion and just .3g of fat.

ConclusionI find this tea very thirst-quenching and the fruity flavour makes you forget that you are drinking something that has no caffeine and is made up of mainly water. The fact that it also doubles as an air freshener is an added bonus! This and other caffeine-free teas have definitely helped wean me off drinking too much tea and coffee – I still drink ‘proper’ tea at home in the morning and when I get home, but as I tend to drink most when at work (would rather make a cup of tea than get on with my work!), I must have cut down on a fair amount of caffeine. Unfortunately, there is no caffeine-buzz, which tends to mean by mid-afternoon I’m flagging, and sometimes have to go and buy a coffee just to keep myself going!

On the whole, though, this is a refreshing alternative to tea and coffee and can be drunk in the winter or summer, hot or cold. Although more expensive than ordinary teabags, 95p for 20 (and it can probably be found cheaper elsewhere – I buy from a central London Sainsburys), it doesn’t exactly break the bank. Twinings is the only manufacturer of a fruit tea of exactly this blend, but many other manufacturers make similar concoctions – I personally think that Twinings is the tastiest. Recommended.

Source:
1. Twinings Infusion Raspberry, Strawberry and Loganberry Tea / 20 …
2. Diuretics Still Work for Blood Pressure
3. Amazon.com : Twinings – Cranberry & Raspberry – 40g : Herbal …

Image Credit
artesia.atnifty.com

Tips on how to Create a Coffee Shop Menu

Creating a coffee shop menu isn’t as complicated as it may sound. There are many options to choose from when it comes to layout and design, and there are even software programs that can do it all for you. It can also be quite simple to do it yourself from scratch. Whatever path you choose, there are several elements, such as layout, colors, logo and image selection, that need to seperate your establishment from the rest.

Your menu, whether you are designing for in house only or carryout, is a reflection of who you are and what your establishment is about. It should have a theme, and flow well with the atmosphere of your location. Just like when you were planning your menu items, you must keep your ideal demographic in mind.

To keep it simple, your menu colors and images need to coordinate well with the colors and images inside your business. The design needs to flow. For example, if your dining area has brown walls and your artwork features birds, you wouldn’t create a white menu with pictures of swimming fish, right? It’s very easy to design the right menu if you have a solid business theme already established. Keep in mind that your take out menu is one of the biggest tools of advertisement, and go into the design process accordingly.

There are many programs that can assist you with designing your menu such as Microsoft Publisher and Adobe InDesign, both of which utilize the ability to use pre-made templates or begin from scratch. Both are relatively inexpensive, and both are widely used, so help with functions and features can be found online or at your local library, so you don’t have to be an expert to design a beautiful, efficient menu.

As far as the production of the finished product, you have several choices. You can choose to design and print yourself if you have a suitable printer. This is usually the cheaper option, but can be more time consuming. There are also do it yourself printing places like Kinkos, where you can print for a fee, but you have assistance if needed. Your third option is to contact a local commercial printing company and get a quote. This may be the more expensive option, but building a business to business relationship may be more beneficial to you because they can usually assist in putting final touches on your menu, and also keep a digital copy of your menu on file for future orders and in case of emergency changes, which will come in handy if you add or discontinue items.

However you choose to design and produce your menu, keep in mind that in addition to your slogan, dining room atmosphere and recipes, your menu is also another way to give that “Wow” factor to your customers. Whether it’s fun and quirky, or elegant and sophisticated, your menu should leave a lasting impression on your customers, letting them know what you are all about and keep them coming back for more.

Source:
1. 5 Essential Tips for New Coffee Shop Owners | Serious Eats
2. 5 Reasons to Ditch Dairy
3. 1000+ ideas about Coffee Shop Menu on Pinterest | Hawaiian …

Image Credit
abduzeedo.com

To Bulk or not to Bulk that is the Question

Buying in bulk can mean big savings if you approach it the right way. While bulk goods are not less expensive than single-packaged goods, they can be a better value in the long run, depending on your family’s needs.

Do your research

Before you buy anything in bulk, know what the regular price is. In the case of household items and groceries, it is important to know the per-unit price. It is never safe to assume that a 10-pack is more economical than a single serving.

If you have a smart phone, it is easy to keep a running list the unit prices for items you buy regularly. In order to really save on bulk buying, you need to be a frequent user of the item. If you end up keeping the item around for several years, you are just tying up your money needlessly.

Less driving around

If you buy at least some of your household items in bulk, you won’t have to shop as often and can save money on gas and wear and tear on your vehicle.

Saves you time

Shopping can take a lot of time. The more you can purchase in one trip, the more time you’ll save. Your time is valuable and could be put to much better use than shopping.

Use coupons

You don?t need to buy giant sizes to buy in bulk. You can use your coupons at stores such as Walmart and Target to take advantage of store specials. If you have a $1 off coupon on toilet paper and it’s on sale already, you can stockpile up to several months of an item and save a bundle. You can also print out multiple coupons on the Internet to match up with sales, and if the coupon terms allow more than one coupon per product..

Generic

If you really want to rack up the savings, purchase generic items in bulk. This combines the inherent savings in buying generic items with the additional bulk savings. In some cases this generates savings of at least 30 percent, or more.

When buying any item in bulk, whether food, household items or even clothing, be sure that you will actually use the amount that you’re buying, or the resulting waste will negate any savings.  An item is not cheaper if you don?t use t or if it goes out of style before you can use it.

Source:
1. To Bulk and Cut or Not to Bulk and Cut | Bret Contreras
2. Benefits of Flaxseed Oil: Is it Good for Your Health
3. To bulk or to cut, that is the question… | SIX3NINE

Image Credit
3doghowl.com

Traditional Scottish and Welsh Food

In assessing the culinary qualities of these two Celtic nations it is necessary to distinguish between stereotypes and reality. Both Scottish and Welsh cuisine sometimes come in for a hard time (mainly from their English neighbours!) with the Scots being characterised as a nation who will deep fry anything (including Mars bars) and the Welsh as a nation who live on leeks and cheese toasties. These cheap stereotypes are rather unfair, however, as both nations have some unique delicacies that the traveler to these wonderful countries would be well advised to sample.

Scottish cuisine:

For traditional Scottish food, I’m going to take you through an entire day’s worth of fine eating.

Breakfast: Porridge and milk:

Scotland, as most people will know, can be a fairly cold country, and I imagine that those Highland winters must have been particularly chill-inducing back in the days of the Scottish clans, long before the invention of central heating. What was needed for breakfast, then, was a meal to put some warmth into the body and porridge does the trick perfectly.

Scottish porridge must be made with proper oats. I’m not going to go into detail on how it is made but those who are interested can find detail on the Scottishrecipes.co.uk website. The same website reveals a couple of beautifully quirky stories relating to the making and eating of porridge. It states that there used to be a superstition that porridge must only be stirred in a clockwise direction, lest the Devil get the cook’s soul! Additionally, there was a tradition of eating porridge standing up, with one of the suppositions being that this was an aid to digestion.

Lunch: Scotch Broth:

Scotch Broth is a thick filling soup that is similar to Irish Stew. Indeed, probably the main difference from its Irish cousin is the fact that Scotch broth doesn’t tend to have potatoes as an ingredient. What it does have is lamb or mutton, plus a range of vegetables that typically includes barley, carrots, leeks, and turnips or swedes.

As well as being delicious and filling, it is just the thing to warm you up on a cold wet day, especially if you have been out walking amongst Scotland’s mountains and lochs. It is best served with an accompaniment of wheaten bread and butter.

Dinner: Haggis, neeps, and tatties:

Mention Scottish food anywhere around the world and the chances are that the word “haggis” will be mentioned. By the way, don’t be fooled by the notion that the haggis is an actual creature that runs around the Scottish Highlands “with one set of legs longer than the other”. This is just a tall tale that Scots like to tell to gullible tourists!

Haggis is actually a dish comprised of sheep’s heart, lungs, and liver which are minced and mixed with a number of other ingredients including onion, oatmeal, and spices. This lovely mixture is then further mixed with stock and simmered either inside a sheep’s stomach (traditional) or an artificial casing (more common these days).

Whilst haggis (perhaps understandably) may be perceived as unappealing, it actually tastes nicer than it sounds, with a savoury aromatic flavour. A vegetarian haggis alternative has sprung up in recent years, which may appeal more to those who remain doubtful.

Alongside haggis, it is traditional to eat neeps and tatties. “Neeps” is the Scottish term for turnip (or swede), whilst “tatties” is the term for potatoes. This most Scottish of Scottish dishes is celebrated annually, on the 25th of January, as part of Rabbie Burns’ night meals. Burns immortalised the haggis in his 1787 poem “Address to a haggis” which starts with the lines “Fair fa’ your honest, sonsie face, Great chieftain o’ the puddin’-race!” which translates into modern English as “Nice seeing your honest, chubby face,
Great chieftain of the sausage race!”

Pudding: Cranachan:

There can only be one winner, in my book, when it comes to choosing a Scottish dessert and that is the wonderfully named Cranachan. It takes one of Scotland’s most famous delicacies (whisky) and combines it with generous quantities of whipped cream, honey, and raspberries, and this fine concoction is topped by some roasted oatmeal. Like haggis, neeps, and tatties, cranachan is often found on the menu on Burns Night suppers, and is also a favourite at Scottish weddings. Cranachan is often served in tall glasses, a bit like the ones that are used for Knickerbocker Glories. 

Drink: Whisky (alcoholic choice) or Irn-Bru (non alcoholic choice):

Scotland is famous for its whisky and there are endless varieties of malts for the whisky connoisseur to savour. One interesting point to note is that the Scots spelling is “whisky” whilst the Irish spelling is “whiskey”.

For those who prefer a non alcoholic beverage (or who have to drive), the other iconic Scottish drink is Irn-Bru. A famous advertising slogan, from the 1980s, stated that it was “Made in Scotland from girders” and its popularity in Scotland has been so enduring that for many years Scotland was one of the few countries where Coca Cola couldn’t establish a stranglehold as the number one drink in the fizzy sodas segment.

Other notable mentions:

Freshly caught trout or salmon, from Scotland’s rivers and lochs, make for a delicious meal. Staying on the theme of fish, Scotland is of course part of the island of Britain and its coastal waters bring a veritable feast of sumptuous seafood delicacies. One particular option that is worth looking out is a dish called “Arbroath Smokies”. Arbroath is a little fishing town on the east coast of Scotland, just north of Dundee. The locals take freshly caught haddock and salt them, and then leave them to dry overnight. At that point, they are then hung to smoke for an hour. The process that is used to make them is very specific to Arbroath and its surrounding area and they are considered the perfect accompaniment for chips, as part of a fish supper (which of course is a consummately British dish).

I could go on about other Scottish dishes but I think it’s time to turn our attention to Welsh food.

Welsh Cuisine:

Wales is a land renowned for its valleys, male voice choirs, rugby, and a huge abundance of sheep. It’s not surprising, therefore, that lamb features heavily when one considers Welsh food. Leeks, too, are synonymous with Wales and they also feature. However, as we’ll see, Welsh food isn’t just about sheep and leeks!

Welsh rarebit:

Rarebit is a derivation of the word “rabbit” but animal lovers will be glad to hear that no rabbits are killed in the making of Welsh rarebit. I guess, in that respect, it’s similar to the English dish “Toad in the hole” which contains no toads.

What Welsh rarebit does have is cheese and it is the “culprit” for the stereotype that the Welsh live on cheese toasties. Going back in time to Welsh rarebit’s origins, legend has it that the Welsh peasants weren’t allowed to eat rabbits caught on the estates of the nobility. Denied of rabbit, the ingenuous Welsh decided that melted cheese would be a good substitute.

Cheddar cheese is normally used to make Welsh rarebit and various other ingredients may be added to provide flavour. These include ale, mustard, pepper, and Worcestershire sauce.

Laverbread:

Laverbread sounds like it should be an Elven dish from Lord of the Rings but is actually a Welsh dish made from seaweed. Seaweed, of course, is a readily available resource and laverbread has been consumed in Wales from the 17th century, being particularly closely associated with the Welsh mining industry.

The seaweed is collected by hand and is washed and then boiled until soft, a process that typically takes several hours. The resultant laverbread is described as “a dark-coloured, almost black, purée” which is “soft-textured, sticky, tastes of the sea and has a high mineral content.”

Laverbread is typically eaten as a breakfast dish, when it is fried with bacon and cockles. With its unmistakable taste of the sea, it is also often combined with other ocean delicacies such as monkfish and crab. And, it can also be incorporated into lamb dishes or turned into soup. All in all, quite a versatile dish and one that has been described as a Welshman’s caviar!

Bara brith:

For our final Welsh speciality, I’ve selected Bara brith, which is a traditional Welsh fruitcake/bread. The North Wales Tourism website explains that bara brith translates to “speckled bread” and explains how it came about. One day a week used to be reserved as the baking day and the Welsh women (men didn’t bake in those days) would make the required quantity of bread. At the end of the day, when the stove’s heat was beginning to fade, currants would be added to the last of the bread dough. The resultant speckled bread was also honey-glazed to result in a real treat for the family.

Bara brith is best eaten with butter, and some like to add cheddar cheese. The fact that it can be eaten with cheese reflects the fact that it is as much a bread as a cake. Tourists wishing to try bara brith can buy it from shops but probably the best thing to do is to find a tea-room and enjoy it along with a nice cuppa.

Sources:

http://www.scottishrecipes.co.uk/porridge-recipes.htm

http://en.wikipedia.org/wiki/Haggis#Folklore

http://en.wikisource.org/wiki/Address_to_a_Haggis

http://en.wikipedia.org/wiki/Welsh_rarebit

http://www.timesonline.co.uk/tol/life_and_style/food_and_drink/real_food/article3969119.ece

http://en.wikipedia.org/wiki/Laver_(seaweed)

http://www.nwt.co.uk/english/eatingout/eatingout_bbrith.htm

http://www.bbc.co.uk/wales/culture/sites/aboutwales/pages/culture.shtml

http://www.woodlands-junior.kent.sch.uk/CUSTOMS/questions/food/national.htm 

Source:
1. Welsh cuisine
2. Kraft Dinner
3. Food in United Kingdom – British, Scottish, and Welsh Food, British …

Image Credit
www.traditionalmusic.co.uk

Tips on Pairing Beer Glasses with the Correct Beer

A true wine connoisseur recognizes that different glasses are used for different types of wine. The same is true with beer connoisseurs. In order to avoid any gaffes, the ensuing tips are for glasses to use with different beers.

1. A snifter or a small tulip glass (commonly associated with brandy) is recommended for strong beers – over 8 percent alcohol: Examples: English, Irish and Scottish Ales (Russian Imperial Stout, Strong Ale, Old Ale, English-Style Barleywine); American Ales (Imperial or Double IPA, American Barleywine); Belgian and French Ales (Belgian Strong Dark); and Classic Lagers (Doppelbock). The rounded bottom is to warm the beer from the heat in your hand. You hold it, swirl it gently, and the warmth is captured in the top taper as an aroma you can savor.

2.  Stemmed ‘Pokal’ – It is analogous to a pilsner flute, except it has a stem at the bottom. It is used to serve German lager beers that are very malty. The bockstyle lager beer has a sweet aroma and this glass allows the aroma to permeate the nose while it creates an exemplary head of foam. Examples: English, Irish and Scottish Ales ( Scotch Ale); Other Ales and Hygrids (Weizenbock); and Classic Lagers (Heller Bock or Mailbock, Bock).

3.  French ‘Jelly’ glass – It sounds fancy but looks like a regular drinking glass that is narrower at the base and wider at the lip. Note: the description of the glass talks about jewel like facets around the side. This used for Belgian and French Ales – most notably, Wibier White Ale.

4.  American ‘Shaker’ Pint – Since this glass, which also looks like an everyday 16 ounce drinking glass, does not bring out the aroma and flavor of the beer, is used to serve light lager beers. American Ales – Amber Ale, Red Ale; Other Ales and Hybrids – American Wheat Ale; Classic Lagers – American Amber Lager.

5.  ‘Nonick’ Imperial Pint – This is a name brand glass that was adopted by British Parliament in 1824 as an official measure. In the 1960s, the pint glass was produced for pubs. It bulges out at the top and gives the holder a good grip. Beer styles for this glass: English, Irish and Scottish Ales – English Pale Ale, Ordinary Bitter/Best Bitter/ESB, English-Style India Pale Ale, English Brown Ale, English-Style Porter; American Ales – American Pale Ale, American Brown Ale, American Porter and Stout.

6.  Classic Pilsner Flute looks shaped like a champagne flute. The shape is conical, which sustains the foam head and the narrow design gives the drinker an aromatic sip. Beer Styles for this glass: English, Irish and Scottish Ales – Scotch Ale; Other Ales & Hybrids – Berline Weisse, Költch, Dusseldorfer Altbier, Cream Ale, California Common Beer; Classic Lagers – Bohemian Pilsner, German Pilsner, Dortmunder Export.

7.  Stemmed Abbey Goblet – These goblets differ in design and color and are the goblets breweries design and usually have their logos. The glass is beautiful. You buy these glasses from the brewery and are not the normal stemware that serve beer drinkers.

8.  Handled Glass Stein – The stein is used to drink traditional German beers. The glass is strong to clink and the handle keeps the drinker from warming the beer. Suggested Beer Styles: Classic Lagers – Oktoberfest, Märzen, Vienna, Munich Dunkel, Schwarzbier.

There are eight specific glasses but only three main shapes. The pint glass, the Pilsner glass and the Snifter. The rule of thumb in serving beer is by the alcoholic content. The smaller glasses have higher alcoholic content. The pint glasses have lower alcoholic content. These tips should make your beer drinking an unique experience..

Source:
1. Glassware for Beer | BeerAdvocate
2. South Beach Diet Foods Review
3. Which Beer Glass Should I Use? – Brewmaster's Invitational Beer …

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www.thestarphoenix.com

Tips for making sweating herbal tea

Sweating teas are made with herbs, and it is essential to use herbs that promote perspiration. Herbs that contain diuretic properties are the main ingredients in sweating teas. Teas are made by adding hot or boiling water to the herb.

Herbs being boiled for tea should be boiled at a “quick rapid,” and should be removed from the heat immediately. Steeping will remove the chemical properties from the tea just as well as boiling and produces a better tasting tea.

The rule of thumb when making teas is as follows for dried herbs:

1 teaspoon of herb to 1 cup of boiling water.

Three teaspoon of fresh herbs to one cup of boiling water: Let it steep for five to ten minutes.

For tea bags:

one tea bag to one cup of boiling water, and let steep for three to five minutes.

Herbs that have been reduced to a powder can be mixed with hot or cold water. Use a half a teaspoon to one cup of water. Follow up by drinking a cup of water that has been kept at room temperature. A longer steep time will make some teas bitter.

A combination sweating tea:

1 drop cayenne pepper
1 drop cloves
2 tablespoon white pine
4 tablespoon ginger
6 tablespoon bayberry

Combine all the ingredients.

Use 1 teaspoon to one cup of boiling water.

Cover, and let sit for 15 minutes.

Strain and drink. Liquid should be clear.

Lemon Balm Tea, to make lemon balm tea:

Use 1 pt of water to 1 oz of herb.

Let sit for 15 minutes, strain, and when it is cool enough; it is ready for drinking.

Ginger tea:

Promotes perspiration when taken hot.

Peel or scrape ginger root and rinse

cover with water; and boil until the water is slightly yellow.

Strain, sweeten with sugar or honey to taste.

Strong ginger tea will burn the throat. Add warm water if tea is too strong.

Tea bag: steep two bags to one cup of hot water; cover and let sit for ten minutes.

You can have up to four cups of herb tea per day depending on the strength of the tea. It is best to make herb teas fresh every day, because they have a tendency to sour which will cause fermentation in the stomach.

It is important to realize that losing too much water can be harmful as one can become dehydrated.

Source:
1. Can Herbal Tea Stop Excess Sweating – Herbs – LoveToKnow
2. Diuretic Weight Loss
3. Top 15 Home Remedies for Excessive Sweating

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crabappleherbs.com

Traditional Foods for Passover

Traditional Foods for Passover

Passover, a traditional holiday that is celebrated by Jews, and some Christians. It is one of the three pilgrim festivals in which the entire Jewish population made a historic journey to the temple in Jerusalem. Passover celebrates the freedom from the slavery, held by an Egyptian pharaoh, over the Jews, also called the Exodus. In the year 2012, Passover will be celebrated beginning at sunset of April sixth and ending on the nightfall of April’s thirteenth and fourteenth day.

It is said that their God, to convince the Pharaoh of his power, sent ten plagues to Egypt. The slaughter of the first born, was the last plague performed by their God. The God commanded that his followers, the Israelites, to paint the blood of a spring lamb upon their door. The blood would ensure the spirit of their Lord, would pass over them, and their children would be unharmed. In result, the Pharaoh would set the Jews free. This is the purpose of Passover.

In nearly all Jewish families, it is traditional to gather on the first night of Passover for Seder. The nicest plates, glassware, flatware and table dressings are set. In accordance with the Torah; most families save their best meal ware for use during Passover. This reflects just how important this meal is. During the Passover Seder, a special text called the Haggadah is used for the retelling of the Exodus. The meal is a religious service unto itself, and its order of service is divided into 15 parts, which explained in Wikipedia, in their Passover article, represents the 15 steps of the Temple of Jerusalem. This is where Levites stood during services. The 15 Psalms memorializes this.

Within this procedure, many traditional foods are served. Each food, when, how it is served and eaten is for a reason, defined by tradition and through the Torah.

Maror

Maror, refers to the passage from Exodus 12:8: “with bitter herbs they shall eat it.” The herb which could be endive, horseradish, romaine lettuce, green onions, or even parsley, symbolizes the bitterness which is slavery. The maror is first blessed, then dipped into charoset, which symbolizes the mortar that the Israelites used for building. After the excess charoset is shaken off, it is eaten. There is a prescribed minimum of the herb that must be eaten, as well as the amount of time that it takes for it to be consumed.

Wine

There is a requirement that four cups of wine must be drunk during Seder, for both men and women. It is said that “even the poorest man in Israel has an obligation to drink.”

*The Kiddush is recited, and the first cup of wine is had. This is beginning of fifteen step Seder meal.
*The Passover story is told, the “Four Questions” are asked, and the second cup of wine is consumed. This is step number five.
*step thirteen includes an after-meal blessing includes and the third cup of wine.
*Finally, step fourteen. The Hallel is recited, and the drinking of the fourth cup of wine commences.

Matzo

During the eight days of Passover, the house must be free of everything that is leavened as well as any leavening products. This non-exclusive list includes: yeast, baking soda, and baking powder. The exclusion of leavening during Passover symbolizes the haste in which the Hebrews left Egypt. They left in such a hurry, that there was not any time to let their bread rise before they took it with them.

The traditional bread eaten during passover is Matzo, sometimes called Lechem Oni or poor man’s bread. It is an unleavened bread. Matzo is made from only flour and water. It is mixed throughout its baking process, which keeps the bread from rising. Most Matzo is made by machine now. Matzo is what you would typically find in your local supermarket, and is used throughout the Seder as well as the days that follow within the festival’s span.

In Orthodox Jewish communities, they choose to use shmura matzo, or guarded matzo. Guarded matzo is traditionally made by the men. They gather in groups and bake the bread used during Seder. It is called guarded matzo because the wheat that it is made from is guarded from contamination by chametz (leavening) from the time of its harvest to the time that it is baked into the matzos. This can be from between five to ten months after the harvest.

During the eight days of the Passover festival, different foods are consumed. Some of these include:

*matzah brei – a softened matzo fried with egg and fat. It can be served either sweet or savory.
*matzo kugel – a kugel made with matzo instead of noodles.
*Gefilte fish – poached fish patties or balls. This is made from a mixture of deboned fish, usually carp, and sometimes pike.
*matzah ball soup – A basic chicken soup with dumplings made from ground matzo, called matzo meal. You may also find carrot rounds within the soup.

For more a more complete list of traditional foods, as well as information regarding Passover, I refer you to the Chabad.org website. They also have recipes if you would like to try them in your own home.

Source:
1. Passover Seder Plate
2. The Cookie Diet Review
3. Passover Recipes – Kosher Recipes & Cooking – Chabad.org

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images.onset.freedom.com