Made Moon Blog

Water plays a major role in keeping your body healthy, and water coolers can give you safe and clean drinking water. A water cooler is a device that cools and dispenses water whenever you need it. Water coolers have become very popular these days, and you can find them in homes, offices, airports, malls, and many other places. They are also commonly called dispensers.

Wall mounted water cooler:

The wall mounted water cooler is the most common water cooler. Here, the cooler is connected to the water supply and electricity is used to run the refrigeration to cool the incoming water. The unused water can be disposed of in the building waste system. This kind of cooler usually has a container in the machine which holds the chilled water so that when you want some water, you just have to press the button which is on a spring loaded valve, and when it is released the water gets turned off. You do not have to wait for the water to come as it is already stored.

Bottled water coolers:

In the older version the water is used directly from the municipal water supply, but these days more emphasis is given on filtered water. The newer version has a free-standing design where bottled water is used. Here the bottle is placed spout down into the dispensing machine. These machines are of different sizes and vary from table units. The larger version can hold a bottle of up to 5 gallons. Depending on where it is needed, you can choose the most suitable size. For office use the larger one would be more suitable. The refrigeration function chills the water, but these units do not have a place to dump excess water, and only a small basin is there to catch minor spills.

There are coolers which have a second dispenser to deliver heated water that can be used for tea, hot chocolate, instant coffee, etc. They can be quite handy at a lot of places, be it at home or office. Water coolers are quite popular especially with the kids, as they simply love to have an icy cold drink. You also do not need to keep water in the refrigerator as you can always have chilled water whenever you want it. It works great in an outside-enclosed area, like a shop or shed as anybody can just help themselves to a refreshing drink. Large water bottles are readily available and are more economical than buying other drinks, as you just have to refill them when needed. Some bottled water companies even offer filtered drinking water coolers to their clients.

Advantages of filtered drinking water coolers over bottled water coolers:

The good thing about having filtered water coolers in offices is that companies can cut their overhead costs without giving up the quality of the amenities provided to their employees. They can cut the hassles of having individual bottles, and eliminate their administrative and drinking water costs by just investing on water coolers which can dramatically improve the taste and quality of their office drinking water. This is also more convenient as you can avoid the hassles of having bottled water deliveries once or twice per month and the possibility of running out of water. With filtered water coolers you can always rely on having a supply of water available.

So free yourself from the risk of any water infection with clean drinking water that is free of bacteria and algae, and get yourself a home water cooler! Enjoy a chilled glass of water on a hot day and a refreshing cup of tea in the morning to wake you up and prepare you for the day ahead.

Paul MacIver writes articles on a variety of topics. Visit Water Coolers for futher info on Water Coolers, Water Dispensers, and Bottled Water Coolers.

A barista is a person who prepares coffee drinks in a coffee house as his or her profession and especially strives to create the perfect espresso. The barista possesses extensive knowledge on different kinds of beans and roasts and has the technical skills required to master the espresso machine.

Baristas consider the extraction of coffee as art and they actually perform in front of their customers each time they prepare an espresso, a cappuccino, a caffe latte or a caffe mocha. However, if they wish for larger audience and consider themselves as really talented they can consider competing in barista competitions. These events take place every year and they are held at local and national levels. The ultimate title to win is the World Barista Champion.

The World Barista Championship was first held in 2000 in Monte Carlo and it became quickly a public event where the best baristas from different countries battled for espresso making supremacy. The World Barista Championship takes place every year in a different country and the competitors are the winners of the national barista competitions.

In the United States the Specialty Coffee Association of America (SCAA) hosts several local barista competitions. There are ten regions, and each state has been assigned to a region. Local competitions are sponsored by businesses, and the winner of each of the local events has the chance to try to impress the jury at the US Barista Championship. There are many barista competitions in Europe and the United Kingdom. Canada, Australia and Central America also have barista competitions at the local, regional and national levels.

In a barista competition the judges have to assess both the contenders and the coffee drinks they make. The criteria based on which they score each barista involve the quality and taste of the beverage, personal presentation, technique and also the presentation of the coffee drink.

The baristas race against the clock as they are only allowed to perform for 15 minutes. They also have 15 minutes before the actual presentation to prepare with every detail for the show – ingredients like syrups, chocolate sprinkles or anything that you can think of except alcohol, cups, trays, blenders, mixers and portable burners. Contenders even roast their own coffee and bring it with them at the competition. After serving their drinks, baristas have 15 minutes to clean their station before they make room for another contestant. The espresso machines used in the competition are key to the taste of the coffee. The machines must be left absolutely clean and free from any impurities.

During the 15 minute performance interval baristas have to prove their skills by preparing 4 espressos, 4 cappuccinos and 4 signature drinks. Four sensory judges that have to decide on the quality of the drinks sample each one of the beverages. While preparing the beverages, the baristas have to present their work, give details about the ingredients they used to the audience and also treat the judges as customers in a coffee shop. One can only imagine the stress.

After the espressos and cappuccinos, which are finished with latte art – complicate designs drawn atop the cup with foamed milk by using the pitcher, the time comes for the signature drink. It is the competitor’s original creation and this is where baristas reveal their creativity and skills combining roasts, syrups, steaming and frothing milk and using all sorts of ingredients and flavours that turn their beverages into savory works of art. The baristas can spend even months to invent this perfect drink that can bring them the victory in a competition.

Here are some examples of drinks that barista champions have invented:

• Troels Poulsen, the 2005 World Barista Championship winner, created a drink called ESB, as in “enhanced sensory balance” by combining melted pepper-gel, espresso and lavender syrup.
• Phuong Tran, the 2005 USA Barista Champion, was inspired by her childhood in creating the Crimson Sage, a drink made of sugar cane juice, white pepper powder and steamed milk infused with sage leaves. She said that as a child she loved drinking sugar cane juice with ice and she always dreamed of using it in a drink.
• Sammy Piccolo, the 2004 Canadian Barista Championship winner, created “Insieme” by using raw sugar, egg yolks, curry, bittersweet chocolate and milk.
• Bronwen Serna, USA Barista Champion of 2004, entitled her signature drink “Sweetness” because the main “secret” ingredient was honey. She also used dark chocolate powder and served it with a dark chocolate square.

Baristas train hard for these competitions, especially if they have the chance to participate in the World Barista Championship. They try to bring to perfection their technique and put together their program as during the competition everything has to work smoothly, no glitches are allowed. They can actually be compared to athletes rehearsing for the Olympic games as some of them even have coaches that sometimes play the role of judges in preparation for the competition.

Barista training

Well, perhaps after reading about the competition requirements it might be wise to brush up a bit on your skills. There are several ways to either get basic skills training as a barista or enhance your existing skills:

• Books and manuals. There are many books or manuals available that take you step by step through the processes of making an espresso, a cappuccino and other specialty coffee drink. The drawback is that you only have still pictures to look at which may make it difficult for beginners to see the details of the methods.
• Videos. These provide both visual modeling as well as commentary on how to produce the perfect cup of espresso.
• Training classes. There are training locations in most areas that offer courses that range from three hours to a full day on learning the secrets of a barista. Many of these programs also deal with how to care for the espresso machine and offer a certificate upon completion.
• Hands-on. Some experienced barista will offer personal training or mentoring for those interested in becoming a barista or in improving their skills.

Whatever you decide to do, if you have a talent for making a great cup of espresso you should consider entering a barista competition. You will meet other people that share your passion for coffee and will certainly get some new ideas to try in your coffee shop.

Jim Cheresly shows you what coffee appliances to use in order to prepare a fine coffee drink at www.madcoffeemaker.com where you’ll find more about coffee roasters, grinders, coffee makers and espresso machines.

The stress of unemployment can really take a toll on ones confidence and state of mind. For some individuals, it could lead to depression, for others – a mere lack of motivation and feeling of hopelessness. Employment is one of the main structures that helps individuals in our society to feel positive, develop financial independence, as well as establish hope for the future.

Even for those with jobs, motivation is a hard state to attain and maintain. Businesses are losing thousands of hours’ worth of productivity each year – with staff being distracted from their jobs by everything from ‘cyber-surfing to taking 5 coffee breaks a day (which by the way may leave you broke considering the raise in recent coffee prices).

In a recent survey conducted by silicon.com, results found that “While cyber-loafing was identified by 23 per cent of respondents as the main obstacle to a productive workforce, ‘low staff morale and lack of motivation’ was identified by 32 per cent of respondents.”

So, besides the short-term benefits of early morning coffee consumption, what are some alternatives to getting motivated for work?

Stimulate your mind and your mouth

It has been proven time and time again that having breakfast in the morning gives you a nutritional boost both physically and mentally. But what about emotionally – can breakfast alone be enough to get you motivated for your day? Getting your day off on the right start doesn’t mean walking into your office on a full stomach. It means walking in on a full stomach and a full set of ideas.

Participating in mental activities like doing a crossword puzzle or meditating can really sharpen your mind within a short period of time. If neither exercises appeal to you, then pick up the newspaper or read a book that is relevant to your line of work. By doing so, you may be able to get fresh new ideas for your business, or learn more about new industry trends.

You’ve got mail! Get your daily dose of wisdom

My favorite time of the day is when I get inspirational quotes in my inbox. You can subscribe to a few inspirational newsletters by browsing the Web. My personal favorite is the John Baines Forum (www.ihpny.org). The minute I finish reading them, I instantly feel a powerful connection between my mind and spirit – the 2 most essential ingredients for outer productivity and inner happiness.

Get outside the (office) box

Ever heard of the phrase “Being so close to the forest that you can’t see the trees”? Well, a lot of times people experience this in their work environments – and rightfully so! Your environment determines your level of productivity and it is not always easy to see the trees (ideas) when you are always in the forest (office). Some times the best remedy is getting outside the box – I mean, office. If you have a meeting in your office with a client, see if you can rearrange it to your favorite neighborhood café instead. Not only does this provide a more relaxed setting for both individuals, but also allows you to connect more on a human level.

If you are feeling overwhelmed with your time and energy, turn off you computer, take a walk outside, and breathe deeply. If this doesn’t help, see if there are any seminars or roundtables you can attend that week on time management and fatigue.

Start your week with a weekly report

Whether you have a job or not, the most important thing to do before your “work week” starts is writing down all the goals you have for that week. Make sure to put a specific timeline on completing your goals. That way, you will be accountable to yourself if you miss your deadline. Set aside punishments and rewards to keep yourself in check.

I personally like to print my weekly report and tape it to my desk so it is always in front of me. Always have a highlighter right next to you so that when you finish, you mark off what you have completed. If you are computer savvy, you may use programs like ACT or Outlook.

In sum, true motivation lies within your heart. If you cannot find it there, it may be because you lack the resources, techniques, and appropriate environment that is conducive to your personal productivity. If these resources are aligned properly, not only will you be able to reach your highest levels of motivation, you may be able to reduce your monthly spending habits at your local Starbucks!

Dali Singh is the Managing Director for Blueliner Marketing (www.bluelinermarketing.com), a full-service marketing and communications firm. Dali is also a member of the Institute for Hermetic Philosophy, a spiritual school that provides tools to assist people in developing themselves on a personal and practical level. Visit www.ihpny.org or sign up for weekly inspirational quotes at http://www.ihpny.org/template.asp?page=mailing.

Gourmet coffee consumers rarely consider the cost of their
daily coffee in terms of the expense to brew premium whole
bean coffee at home (50 cents to 75 cents) with prices of
a pound of gourmet coffee beans versus a two or three cup
a day ($4.50 to $6.00) coffee drinking habit when purchased
at premium coffee houses. A recent Washington Post article
discussed Seattle law students spending money from their
student loans for Starbucks coffee across the street from
the Seattle University School of Law.

Erika Lim, director of career services at the law school has
launched a campaign to reduce coffee consumption by students
attending the university on student loan money. She points
out that students are spending education loans on luxuries
like latte instead of necessities like a loaf of bread. That
borrowed money takes years to repay and many students don’t
do the math to see that study time with 2-3 cups of coffee
at Starbucks over 4 years can cost them significant sums –
as much as $4500 in principle, interest and fees on their
student loan – over the course of their education. An
online calculator has been posted for those interested in
calculating their caffeine expenses at:
http://www.hughchou.org/calc/coffee.cgi

Gourmet Coffee drinkers have become accustomed to paying $2
or more per cup for fresh brewed coffees at Premium coffee
houses – and many sources are predicting those prices may
increase to as much as $4 per cup soon due to expected
increases in green coffee prices. But smart gourmet coffee
consumers have long known that premium coffee brewed at home
costs just 12 cents or so per cup, depending on preferences
for coffee strength.

Many coffee producers recommend starting with 1 tablespoon
of fresh ground gourmet coffee beans per standard 6 ounce
cup of water. Starbucks recommends double that amount for
stronger coffees at 2 tablespoons per 6 ounce cup. A pound
of gourmet coffee (that is 16 Ounces or 1 Lb.) divided
by 1 1/2 Ounces comes to roughly 10 pots of 10 cups
(6 Ounce cups) equaling 100 cups for the cost of one pound
of gourmet coffee beans. At the average of 1.5 tablespoons
per 6 ounce cup and average size of 12 ounce coffee mug,
you can expect 50 cups of home brewed coffee per pound of
gourmet beans!

Prices of premium gourmet coffee beans range between $10
and $18 per pound, making a cup of home-brewed gourmet
coffee, made fresh to your liking, cost only between .10
cents and .25 cents per cup or between $1.00 and $2.00 per
pot of coffee! Even the rarest and most expensive coffee
sold, the exotic Kopi Luwak, at $175 per pound, is still
less than $1.75 per 6 ounce cup when brewed at home! So
if you have expensive tastes and want a 12 ounce mug of
the rarest and most expensive coffee on the planet, you
still need only pay what some premium coffee houses charge
for a latte ($3.50) for that rare privilege.

When consumers learn that they can purchase gourmet whole
bean coffee for between $10 to $18 per pound, then fresh
grind and brew at home for significantly less than gourmet
coffee companies charge, many see home brewing premium
gourmet coffee as luxurious treat. Purchasing a thermos
or a large travel mug to take coffee with them from home
makes drinking rich, fresh roasted coffee a possibility
for about one-seventh the cost of buying that coffee from
expensive and crowded coffee shops.

Many so-called premium coffee houses keep their coffee
heated on warmers after brewing, but this practice causes
the flavor to turn bitter after less than an hour of
warming. It is actually more likely you will get a rich
flavorful cup of coffee from an insulated thermos or
insulated type pump containers. Reheating coffee can
destroy the flavor of good gourmet coffee – just as quickly
as extensive warming.

Coffee purists prefer to make individual cups with a coffee
press, fresh grinding beans for each cup and drinking the
entire amount brewed before it turns cold to get the maximum
enjoyment from their beans. Microwave a good cup of coffee
that has gone cold and you’ll see how much better it is
freshly brewed. Using good clean, fresh water is essential
since coffee is 99% water and bad tasting tap water can
quickly ruin even the best fresh ground beans.

You can enjoy great gourmet coffee more and pay less for the
privilege by starting with whole beans and grinding them
yourself with a $20 coffee grinder. Make only what you can
drink or carry with you in a nice thermos or travel mug
instead of reheating coffee later. Use good tasting water
and keep your brewing equipment clean to prevent the
rancid bitterness that can come from previous grounds in
crevices.

You can brew at home with fine gourmet coffee beans, fresh
ground and brewed in a French press coffee maker, carry a
fancy thermos of great coffee to work or school and enjoy
the best coffee available for far less money than you would
spend at crowded and expensive premium coffee house.

© Copyright 2005 http://www.TastesofTheWorld.net

Written by Mike Banks Valentine for Tastes of The World
coffee company, focusing on specialty gourmet coffees which
are not readily available in the United States. Rare Gourmet
Coffee is their business so they make shopping with them risk
free. “If you are happy tell a friend if you are not tell us”

http://www.tastesoftheworld.net/Coffee-Cost-Per-Cup.htm

E-mail CustomerService@tastesoftheworld.net

Call 1-877-895-2662

Save time in the kitchen with these hints.

Rice

Cook more than you need. Rice keeps in the refrigerator for up to a week. You can re-heat it in the microwave for a minute, covered.

Butter

If you need soft butter quickly, microwave it for 5 seconds, turn the stick over and microwave for another 2 to 5 seconds.

Boiled Water

Always use cold water and cover the pot. It will boil faster.

Skin Removal

To remove chicken skin, hold it with a paper towel and pull toward the base of the drumstick or wing.

Defrosting

Always separate the frozen foods so they can be used in the quantities needed. Example, chicken breasts in plastic bags, hamburger in non-stick foil, waxed paper or freezer paper. They can then be put in plastic freezer bags and you can use what you need.

Roasting

Roasting on a rack is best. But if you don’t have a rack, you can use two large onions cut in half and placed on a roasting pan. The roast will rest on them and the fat will drain and the onions will add flavor to the meat.

Garlic

Getting off the garlic skin can be tricky. You can microwave the cloves for about 10 seconds and they will slip right off.

Sliding

To stop bowls and cutting boards from moving on the counter put a damp towel under the board or bowl.

Kitchen Tools

A kitchen scissor can be used to chop green onions, mushrooms, and fresh herbs. You can also use it to cut large lettuce leaves and slice chicken into strips for stir fry; also trim bread for grilled cheese. Make sure it’s a sharp pair and use them only for food. Other uses dull the blades.

Tomato Skin

If you need peeled tomatoes, cut them in half and microwave them. Use the high setting for about 3 minutes. The skin will peel away easily.

Freezing Wine

Adding wine to recipes is easy if you freeze any leftover wine in ice cube trays. Then they can be aded to sauces and casseroles.

Grating

Spray a little oil on the grater before you grate cheese and other sticky foods.

Chilling Cheese

Semi-soft cheeses like mozzarella and Monterey Jack can be frozen for five minutes before shredding to prevent the cheese from sticking to itself.

Kitchen Inventory

Check your recipes and be sure you have all the necessary ingredients on hand before you start to cook. You can save a lot of time this way.

Accomplished gourmet cook. Visit my websites: http://www.phyllisrecipes.com, http://www.earlybirdspecials.infohttp://www.medicineestore.com

Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can’t be beat, get a home coffee roaster, you’ll be in Java Heaven.

Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have.

There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans.

When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black.

Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It’s best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don’t give a consistent finish to all the beans and you will most likely be disappointed in the result.

Enjoy!

Article courtesy of barnies-coffee.com

One’s personal nature often plays a critical role in some of the casual decisions we make, and selecting a diet regimen or weight loss regimen is no different. It is crucial to understand your own personality before making up one’s mind to embark upon a new diet or weight loss program to guarantee the best chance for success.

Read the succeeding personality types and find which of the three identifies you best so your diet plan choice is right for you!

The Autonomous Loner – Are you the DIY (do-it-yourself) type? Do you tend to tackle jobs yourself that others might hire out for? Do you feel that if a job is to be done right, you should do it yourself? Do you believe in carrying your own weight (no pun intended)?

If so, then your best chance at success with a diet or weight loss plan is to do it yourself with a DIY diet plan. Grab a book that sketches a healthy diet with plenty of recipes included, and you’re good to go. You have the self-control to do things on your own, and you’d rather not have someone else trying to tell you what to do.

The Community Belle of the Ball or Partier – Are you the kind that flourishes on group interaction? Would you rather be socializing at a party than being a couch potato? Is it crucial to you that you share your day with other people and look for feedback and discussion wherever you go?

If so, your best bet is to pick one of the popular online diet plans. You’ll be able to touch base with large groups of people who all have similar end goals as you, and you can receive feedback and support 24/7.

The Novice – Are you the type of person that finds it tough to make decisions without guidance? Would you believe yourself to be a follower who would prefer to just take directions and let someone else steer your every move? Is it just less complicated to do what you’re told than to constantly have to determine which foods to eat and in what quantities?

If that sounds like you, then you might want to join one of the diet support groups that require you to attend meetings now and then for weigh-ins and individual support. This individual human contact will keep you on track better than virtual online networks or going it alone.

Now that you recognize which personality type you are most like, you stand a much better probability of actually picking out the right diet plan for you – and your probability of success is much higher!

To Your Success!

Rosemary is one of my favourite herbs – its clean, spiky scent pervading my kitchen takes me to the South of France on a warm summer’s day. It is the hardiest plant in my herb garden, surviving our driest summers and putting out new growth as soon as the winter rains begin. You can pick from it all year round and it has useful medicinal properties too.

I love Roast Lamb with generous amounts of rosemary and garlic tucked underneath as it cooks or else I take Nigella Lawson’s advice and mince the garlic and rosemary to a paste with some olive oil and tuck it into small incisions in the meat before cooking. After that the meat just cooks itself (as long as you remember to switch on the oven for it!) and you have a marvellous Sunday lunch for very little effort. A dash of red wine added to the juices from the roasting dish and warmed through gives you a ‘jus’ that any five star restaurant would be proud to own – do spoon off the excess fat first though. For a totally low effort lunch serve the roast lamb with a generous green salad and boiled new potatoes, or expend the effort you’ve saved with the meat on producing loads of crispy roast potatoes, baked butternut squash and tender green peas.

The following pasta sauce recipe came from experimenting with a recipe from Marcella Hazan’s Marcella’s Kitchen. To her tomato and rosemary pasta sauce I added some tuna to create a nutritious and delicious meal for my kids – the balsamic vinegar gives a mellow, rounded note to the sauce and is not in the least overpowering as I thought it might be.

Penne with Tuna, Tomato, Rosemary and Balsamic Vinegar

For 450g/1lb pasta
8 tablespoons olive oil
3 or 4 cloves garlic
2 sprigs rosemary
450g/1lb tinned tomatoes, drained and chopped
2 teaspoons balsamic vinegar
1 tin of tuna drained

Put the olive oil, thinly sliced garlic and rosemary sprigs in a frying pan over a medium heat. When the garlic starts sizzling add the tomatoes, with salt and pepper and cook for 10-12 minutes.

When the pasta is just cooked – really al dente – drain and put back in the pan and toss with the sauce over the heat for 1 minute. Add the tuna, stir, then off the heat stir in the balsamic vinegar and serve immediately.

There is a wonderful recipe for a Rosemary Cake in Nigella Lawson’s book ‘Feast’. She allocates it to her Funeral Feast section. as rosemary has always been the herb of rememberance, but this cake is great for any occasion when a light, not too sweet, plain sponge is required. It has apple in it too and the combination of that and the rosemary, gives a moist but aromatic cake. A long sprig of rosemary adorns the top of the cake and as it cooks releases more aromatic oils into the cake. Try it.

To make use of rosemary’s health boosting properties try a cup of rosemary herbal tea. One sprig with a cup of boiling water poured over it and left to stand for five to ten minutes, makes a revitalising and stress-relieving tea. It acts as an anti-inflammatory and aids circulation, helps with stress, anxiety and depression and improves memory and concentration. It also is a useful source of easily absorbed calcium, far more effective than taking pills.

So plant a rosemary bush in your garden or in a pot on a balcony for your own free, energy-boosting calcium supplement!

Copyright 2006 Kit Heathcock

Choosing the right menu for a special event can be just as important as choosing a location. Food can communicate a theme, convey a feeling or set the mood of an entire night. If you are planning a high-class extravaganza, hot dogs and beer might not be appropriate. However, they might be the perfect choice for a birthday party at the lake. Taking great care in planning a menu shows your guests how much you appreciate them, and a great meal can help make a special day even more memorable.

If you are planning a birthday party for your child, an interactive meal can be a fun activity for your guests. Rather than slaving away in the kitchen all day or spending countless dollars ordering pizzas, you can save time and money by letting the guests make their own special creations. One fun idea is to prepare a multitude of toppings and let the children make their own bagel or English muffin pizzas. They will have a blast piling on strange combinations of toppings, and they will enjoy feeling like grown-ups in the kitchen.

For a more formal occasion like a holiday party, finger foods can be great for mingling guests, and they can be great topics of conversation. The obligatory finger sandwich can be spiced up by adding your own special pesto or cheese spread to an already tried and true recipe. Experiment with different ingredients in the weeks prior to the party, and test them out on your family. You will know when you get the reaction you are looking for, and you might end up spending much of the party writing down your recipe for your guests.

Planning a menu for a wedding can be quite stressful, especially when you are not sure exactly how many guests will be attending. The rule of thumb is that too much is better than not enough, even if it means having a lot of food left over at the end of the night. You can choose to have a buffet-style dinner, or you can have a set menu for your guests. It is important to consider your guests with special dietary needs. You should have vegetarian and low-sodium alternatives to your main courses, and you should have a heart-healthy menu for those who must avoid foods with high fat contents.

Before attempting a large-scale meal, you should make all of the dishes several times to perfect your recipes. Your goal is to have guests asking for more even after it all runs out. Test your creations on a variety of people and make adjustments according to their suggestions. When cooking food from your own recipes, it is important to remember the details of what you did every time you make it. That way you will know what went wrong when something turns out horrible, and more importantly what went right when you receive raving reviews.

Planning portions is the most important part of catering your own party. Though most recipes tell you how many people they will feed, it is best to err on the side of caution. If a recipe feeds eight, you might want to count it as six or seven, depending on how many guests you expect. Plan that half of your guests will want to go back for seconds. If you know that one dish will be a favorite, be sure to make extra. Though the green beans may be the healthier option, you can usually bet that the cheesecake will go a lot quicker. Keep in mind that the greater the variety, the more people you will please, so even if you are a steamed vegetable lover, you should probably prepare some beefy options for your less than health conscious guests.

Sintilia Miecevole’s resourceful and most interesting site www.fufood.com provides you with all kinds of food information such as cooking sites, great recipes, meal ideas, catering, nutrition, gifts, organic, cooking advice and much more. Be sure to visit www.fufood.com and enjoy the best of food!

Cinnamon, native to India and Sri Lanka, is the inner bark of several species of tree known as Cinnamomun, a member of the laurel family. The compound responsible for Cinnamon’s distinctive spicy taste is cinnamaldehyde, and this is also found in non-related species such as cinnamon basil. Research indicates that cinnamaldehyde is both a sedative and analgesic and reduces blood pressure. Cinnamon stimulates the circulation especially to the extremities and has traditionally been taken as a “warming” herb, sometimes in combination with ginger. As such, the spice is used to relieve the symptoms of the common cold, including aching muscles. Cinnamon’s volatile oils posses both antiviral and stimulating properties. It is also a classical remedy for digestive problems. Cinnamon accelerates the digestion of fats and enhances the activity of trypsin, an enzyme that breaks down proteins in the small intestine.

In the magical realm cinnamon is burned as incense, made into sachets and drunk as an infusion to induce psychic powers and spiritual awareness and to promote healing and prosperity.

The ancient Egyptians used cinnamon for embalming and the Hebrews used the oil for anointing. Wreaths made from the leaves of the cinnamon tree decorated Roman temples.

Most cinnamon consumed in North America is in fact cassia, a related species and native to China and Japan, although much of it now is imported from Indonesia and Vietnam. There are several varieties of cassia with different botanical names, but all lumped under the appellative, false cinnamon. These cassias shouldn’t be confused with the leguminosae (the pea family) cassias such as senna. Cassia is hotter and slightly bitter when compared with Cinnamomun verum, or true cinnamon, and it is preferred in Chinese cooking. True cinnamon contains some eugenol (the primary constituent of clove oil) and other compounds that give it a sweeter, more subtle and complex flavor and for this Mexican and European cooks favor it. It is certainly preferred in dessert dishes.

Cinnamon loses its pungency rapidly, so it is best to store whole cinnamon sticks in a cool location in an airtight glass container, grinding the sticks into powder in a coffee grinder as needed. Ground cinnamon is only potent for about three months. Cinnamon sticks will retain their flavor for about six months. Both will last twice as long if kept in the freezer.

Cinnamon is the key ingredient in the Indian spice mix known as Garam Masala. Ideally you should lightly toast the spices while whole over a low heat in an un-oiled frying pan, allow to cool, then grind them into a powder in an old coffee grinder reserved for that purpose. Garam Masala delivers the culinary coup de grace to spicy meat and chicken curries. It is always added at the very end of the cooking process. After grinding the ratio should be as follows:

Garam Masala 4 Tbsp. of ground cinnamon

1 Tbsp. ground cloves

1 Tbsp. ground cardamom

1 tsp. ground mace

Few other spices marry so well with both sweet and savory dishes as cinnamon.

Following are three recipes manifesting the versatility of this ancient spice. The first recipe is modified from a traditional specialty of Alsace. The classic recipe uses goose, but here the more popular and available duck has been substituted.

Roast Duck with Cinnamon Caramelized Apples

1 medium Duck

2 cloves of garlic, sliced thin

4 firm, ripe apples, peeled, cored and cut into slim wedges

Juice of 1 lemon

3 Tbsp. honey

cup of brandy or Calvados

1 tsp. ground cinnamon

Rinse the duck inside and out. Pat dry and sprinkle the outside with salt, black pepper and dried sage, thyme, savory and/or suitable herbs of your choice. Cut small slits into the duck and insert the garlic slices into the cuts. Place the duck, breast side up, in a large roasting pan (I like to cook potatoes with the duck) and roast at 375F for up to two hours. I favor well-done, crispy duck, but those who don’t share this preference can reduce the cooking time accordingly. As the duck cooks, baste it with its own fat, removing the excess with a spoon. Reserve four Tbsp. of the duck fat to add to the caramelized apples.

While the duck is cooking, mix the apple slices, honey, cinnamon, brandy, four Tbsp. of duck fat and lemon juice together in a large bowl. Allow to marinate until there is about one hour left of cooking time for the duck and then bake in a shallow baking dish alongside the duck at the same temperature. After about one hour, the apples should be tender, golden and caramelized. If there is excess liquid left in with the apples when the duck is ready, remove the duck from the oven and increase the heat to cook off the liquid. Be careful not to burn the apples however. Serve the duck with the caramelized apples.

The following recipe originally called for the use of bulgur wheat, but I have substituted millet out of personal preference. It is also better for those who wish to reduce or eliminate wheat in their diet. I have also added nutmeg and cardamom as these spices complement millet very well.

Arabian Lamb 1 lamb shoulder roast, boned

cup of millet, cooked

1 medium onion, chopped

3 cloves of garlic, minced

2 Tbsp. extra virgin olive oil

1 tsp. ground cinnamon

1 tsp. ground cumin

1 tsp. ground nutmeg

1 tsp. ground cardamom

2 Tbsp. fresh mint leaves, chopped

1 cup dried apricots, chopped

cup of pine nuts.

cup dry red wine

cup vegetable or herb bouillon

Salt and freshly ground black pepper to taste

Heat the oil in a saucepan, sauté the onion until translucent, and then add the garlic, cinnamon, cumin, nutmeg, cardamom, pine nuts, and salt and pepper. While stirring, sauté a few minutes longer and allow to cool. When cooled, add the cooked millet, dried apricots and mint leaves. Open up the lamb shoulder, spread the stuffing and then roll up tightly, tying the roast with string. Roast in a preheated 350F oven for one hour before adding the wine and stock to the pan. Roast for a further 30 minutes. Transfer the roast to a heated platter, cover – with a lid or with foil – and allow to rest for 15 minutes before carving. Skim the excess fat from the roasting pan and then place on a medium heat, scraping the pan to remove the sediment. Allow the gravy to reduce and thicken somewhat. Add a little more wine if necessary and, if preferred, thicken more with cornstarch or arrowroot powder. Carve the lamb and pour the gravy over the slices. Garnish with fresh mint if desired. Serves six to eight.

Apple Cranberry Oatmeal Muffins 1 egg

of a cup of milk (nut or soy milk may be substituted)

1 cup dried cranberries

1 apple, chopped

cup of butter, melted

1 cup of whole wheat flour

1 cup quick oats, uncooked

1/3 cup of brown sugar

5 teaspoons baking powder

1 teaspoon salt

1 teaspoon nutmeg

2 teaspoons cinnamon

Beat the egg in a bowl then add the dried cranberries, chopped apple, soymilk and melted butter. Mix the dry ingredients in another bowl, then fold into the egg mixture, just enough to moisten. Pour into greased muffin pans. Bake in a preheated oven at 375 for 25 to 30 minutes. Test for doneness with a toothpick. Makes 10 to 12 muffins.

Bruce Burnett is an award-winning writer, a chartered herbalist and author of HerbWise: growing cooking wellbeing. Bruce and his wife Delaine own Olivia’s Fashion, Furnishings & Gifts at 428 – 1st Avenue, Ladysmith, BC CANADA. Website: http://www.olivias.ca/ Read more published articles by Bruce Burnett on his personal website: http://www.bruceburnett.ca/