Family Life or Wine for Christmas Dy

For your family and guests,Christmas is a day to spend time together, You expend so much energy planning for the big event that you may forget about the days before and after, when houseguests will still need to eat.

If you know what varieties of wine you and your guests enjoy, stock up on them.No matter what food you'll be serving. What kind of wine should you serve with appetizers? Choose something pleasant and interesting, and save the serious wine for a sit-down dinner.

Best of them:

Piper Heidsieck 1995 Brut Vintage Champagne, France

Dom Perignon 1996 with Gift Box Champagne, France

Ch. Ste. Michelle 2001 Cabernet Sauvignon Columbia Valley, Washington

Simi 2001 Landslide Vineyard Cabernet Sauvignon Sonoma County, California

Beringer 2002 Private Reserve Chardonnay Napa Valley, California

Ch. Ste. Michelle 2002 Indian Wells Vineyard Chardonnay Columbia Valley, Washington

Happy Holiday!

http://www.fooddeliverynetwork.com/best_wine_on_your_table.htm

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by: Elen Meerovich

Raised two children.

Housewife http://www.fooddeliverynetwork.com

Email:914gml@videotron.ca

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Good Food/Bad Food What's Left to Eat?

What's Good Today is Bad Tomorrow: What Can I Eat?

We've entered the Twilight Zone when it comes to the multitude of diets being promoted today. Starting with the Atkins Diet, then the South Beach Diet, now the Hamptons Diet and more. All higher in protein, lower in carbs, but the distinction should be quality of carbs, not singling out one nutrient entirely. If you are on the Atkins Diet, South Beach Diet or any other variation of a high protein/low carb diet simply adjust from eating low quality carbs like refined flour and sugar products (think if it comes in a box, it's likely low quality) to eating more whole food products like fresh vegetables and fruits - yes fruits.

Apples vs. Apple Jacks - You be the Judge

I know the traditional Atkins Diet doesn't advocate much fruit (too high sugar) but think about that for one minute. My strong belief is that an apple is a good food, a bowl of Apple Jacks cereal may not be on an equal level. One is highly processed sweetened by added white sugar and corn syrup, and one is natural, plucked from a tree and sweetened by the sun. Which would you choose? Don't shun fresh fruit for the sake of following your low carb diet to the letter.

Eliminating healthy, wholesome foods is not the best way to learn to eat better, but severely cutting back on the frequency of eating highly processed foods is. I saw a site which called it GM or MM: God Made or Man Made. If you think of those terms when you go to choose your foods, it starts to make more sense. No one says you shouldn't eat chips, or whatever strikes your fancy, but make them a treat - and eat the GM foods more often.

Common Sense Diet

Common sense will answer the question about what to eat. If you are on Atkins, South Beach or any variation of low carb diet, avoid processed foods, not natural foods. Stop using "instant" breakfast, and cook whole rolled oats for instance. Sure you might have to get up 10 minutes earlier, oh well. You're worth it!

You can still stay on a higher protein food plan, but this one minor adjustment will allow you to continue with your eating plan for a lifetime, rather than a short-time. I'd go insane if I couldn't eat my daily apple, banana or other fruit. I love fruit. I think there's a very good reason humans desire sweet foods - Vitamin C, and other nutrients, including bio-flavnoids.

Can You Be Addicted to Fruit?

I heard someone complain they were "addicted to fruit" and I had to wonder, what do they eat? The person who refuses to eat fruit because they believe it is too high in sugar, probably does eat cookies, crackers and sugary cereals. They might even drink artificially flavored and sweetened drinks, but they refuse to eat a natural food, grown from our earth? That makes no sense, if you think about it. Did our planet develop and thrive based on processed foods? No, of course not. They are very recent in the evolution of our world. Very recent. In fact, we've had processed foods less than 200 years while our planet is millions of years old.

With the high incidence of obesity, and our high consumption of processed foods, it's hard not to draw the conclusion that one causes the other. You won't hear big industry stating that case because our economy depends on us buying the products being produced by the companies that employ us. You'll never see it reported that "scientists discovered refined flour kills," even if it were proven true because it doesn't support our way of life. We need industry.

Witnessing the epidemic of food illnesses such as Mad Cow, and now Bird Flu, I can envision a society without the mass produced meat industry. It will come to pass - nothing but your local farm will be allowed to sell meat because the big farm industry cannot guarantee safety of the food supply. Meat will become much more expensive because when they can no longer mass produce it, there is nowhere for prices to go but up. So do we whine and cry and moan about our misfortune or do we start to think of meat as something to savor and enjoy like the Sunday roasts we had years ago? We never ate meat every day then - and we weren't so fat either. We simply didn't eat as much processed foods. Most of us had moms at home cooking us dinner, making our lunches and even fixing our breakfasts.

Yes, progress marches on, but when it comes to your body, common sense rules the day. The Common Sense Diet! Try it on for size today.

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by Kathryn Martyn

M.NLP, EFT coach and author of Changing Beliefs, Your First Step to Permanent Weight Loss lost 80 pounds over 17 years ago. Learn how she lost the weight and maintains that weight loss at http://www.OneMoreBite-Weightloss.com.

The "The Daily Bites" http://www.onemorebite-weightloss.com/getnews.html for motivating mini-lessons and tips using EFT and NLP to end the weight loss struggle.

More about → Good Food/Bad Food What's Left to Eat?

Diabetes & The Foot

People with Diabetes are at high risk from various health problems such as:

• Heart Disease
• Strokes
• Eye Disease - Possible Blindness
• Nerve Damage - Neuropathy
• Amputation of foot or leg
• Kidney Problems
• Gum Disease
• Loss of teeth

Another health problem associated with diabetes involves the feet, as Diabetes is one of the major causes for lower limb amputation in the year 2004.

Amputation is obviously the last resort concerning problems of the feet, but it is surprising how a small cut or abrasion can lead to such dramatic results in diabetic patients.

Why is the Foot at Risk?

Persistent high blood glucose levels can eventually damage the body's nerves, causing a loss of sensation (neuropathy). Nerve damage can also cause pain in the legs, arms and hands creating problems in people's everyday lives. Your GP or Podiatrist should check your feet on a yearly basis, which should include a sensory exam to check for loss of feeling.

Small cuts or abrasions on the neuropathic foot can go unnoticed if daily foot checks are not performed. The cut can easily become infected, which in turn leads to an infected ulceration and could eventually result in the loss of the lower limb. Therefore the importance of daily foot checks, foot care & Diabetes in general cannot be underestimated.

High Risk Factors Leading to Diabetic Foot Ulcers

A small percentage of diabetic patients develop foot ulcerations, some of which may lead on to amputation. The foot is at a higher risk of ulceration if the individual suffers from conditions such as vascular disease or neuropathy. However there are many other factors that can increase risk of ulcers such as: -

• Cold feet or absent foot pulses
• History of Foot Problems
• Foot Deformities
• Limited mobility
• Poor circulation
• Inappropriate shoes
• Uncontrolled blood sugar levels

A painless abrasion or corn can steadily progress to a distressing foot ulcer, and if left untreated skin deterioration may occur.

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Written by Nicola Cupples.

Find more articles like this one at www.foothealthcare.com.

Your online guide to foot health and well being.

info@foothealthcare.com

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11 Top Secrets for Dieting Success

If dieting were easy, I suppose we’d all be thin. As we are not, here are 11 tips that successful people use to lose weight. They can help you succeed too.

SUCCESS TIP NO. 1: DRINK 8-10 GLASSES OF WATER A DAY

Okay, for many people this is a big problem. Water doesn’t taste all that great generally because water doesn’t really “taste” like anything. Drinking water 8 to 10 times each day gets easier the more you actually do it. It is simply a matter of conditioning your taste buds, and yourself, so that it becomes easier to do. Once you get started, you will begin to crave water.

To begin with, you should drink a glass of water in the morning first thing, before you eat. This is probably the easiest glass you will drink all day and it will help you remember to drink water all day long. Better yet, why not drink two glasses?

If you really cannot bear the taste of water, try using a water purifying pitcher or filter. You can also add a few drops of lemon or lime to your water – but no sugar or sweetener! Ice also helps.

Check out flavored waters on the market, too. Just keep an eye out for additives.

SUCCESS TIP NO. 2: EAT BREAKFAST

Do not skip breakfast. If you need to go to bed a little earlier so that you can get up 20 minutes earlier each morning – do it! Breakfast is so important to your good health and to weight control. According to Dr. Barbara Rolls a professor of nutrition at Penn State University, "Your metabolism slows while you sleep, and it doesn't rev back up until you eat again."

Eating breakfast is not only good for overall weight loss, it will help you stay on track with your diet the rest of the day. You are more likely to binge on something sweet and in the “bread” group if you skip breakfast.

You can always keep a couple of hard-boiled eggs in the fridge or some high-fiber, low starch fruit around. If you plan to eat fruit at all during the day, breakfast is the perfect time to do it.

SUCCESS TIP NO. 3: EAT AT LEAST 3 MEALS AND 2 SNACKS EACH DAY

This can be one of the hardest adjustments to make. After all, you are busy! You already have a “full-plate”. When do you have time to worry about filling your plate with more frequent meals?

Just like eating breakfast will increase your metabolism, so will eating more often. This will also help you curb your bad-carb intake by making sure that your snacks are planned and occur regularly throughout the day.

Really, it will just take a minimal investment of planning time at the grocery store and at home each morning before you head out for the day to make some healthy food choices and prepare a few healthy snacks and meals. For suggestions, just see the handy list of snacks and appetizers listed later.

SUCCESS TIP NO. 4: AVOID WHITE FOODS

This is one easy way to remember what not to eat. If it is made from sugar, flour, potatoes, rice or corn - just say no. Remembering this rule of thumb will make it easier to recognize those rice cakes as an unhealthy high-carb snack.

Always look for colorful fruits and veggies to substitute for the white ones. Buy broccoli, lettuce, bell peppers, green beans and peas, brown rice in moderation, leafy greens like kale and spinach, apples, melons, oranges and grapes.

These foods are not only colorful they are also high in fiber, nutrients and important antioxidants. Eating colorful fruits and vegetables will give your diet variety as well as give you added health benefits.

SUCCESS TIP NO. 5: EAT YOUR VEGETABLES

It is so easy to use a low-carb diet as an excuse for poor nutrition. Resist this temptation. If the only vegetable you have eaten in the last 5 years has been the potato, now is a good time to begin experimenting with other vegetables. This is important for your overall health and to avoid some nasty side effects of not getting enough fiber in your diet.

If you try hard enough, you will find vegetables that you enjoy eating. Experiment with grilling vegetables and cooking with real butter to add flavor.

You can also search for new recipes on the Internet or in cookbooks.

Remember, if you are only eating 40 grams of carb a day or less, two cups of plain salad greens contain only about 5 grams of carbohydrate. You have no excuse not to eat your vegetables.

SUCCESS TIP NO. 6: PREPARE YOUR OWN FOOD AS MUCH AS POSSIBLE

While more and more restaurants are offering low-carb friendly menu items, many of them are still not ideal low-carb fare. There are many recipes for quick and easy meals that you can prepare yourself at home. Try to do this as often as possible.

If you cook your own foods, you know exactly what the contents are and you will be able to better control for hidden sugar and otherwise processed foods.

Another benefit is the cost savings over the long run. Even if you must go to the grocery store more often, you will save a significant amount per meal as opposed to eating at restaurants and fast food establishments.

It will also be easier to maintain your diet with your own favorite fresh food selections on hand.

SUCCESS TIP NO. 7: INVEST IN A GOOD SET OF FOOD STORAGE CONTAINERS

Having food storage containers of various sizes on hand will make it so much easier for you to plan your meals and snacks. When you buy nuts, fruits and vegetables in bulk you can simply prepare, separate and store them for easy use later.

For instance, you can pre-slice your apples and snack on them over several days. Simply cut them, rinse them in pineapple or lemon juice and store. This will make a quick and easy snack for later.

Fix your lunch and take it with you to work. Better yet, fix your lunch and 2 snacks for work.

SUCCESS TIP NO. 8: EAT SOME PROTIEN AT EACH MEAL & AS A SNACK

In addition to everything that’s been discussed before, eating protein helps you burn more calories. Protein is made up mainly of amino acids, which are harder for your body to breakdown, so you burn more calories getting rid of them.

Just think – eating a protein rich snack can help you lose weight. How about a few slices of turkey or ham or some string cheese?

Eating protein will also help you feel full so that you are less likely to crave unhealthy snacks.

SUCCESS TIP NO. 9: DRINK A GLASS OF WATER AFTER EACH SNACK

This will help you get in your 8 to 10 glasses of water each day but it can also have other benefits. Ever feel hungry after eating a handful or standard serving of nuts? Try drinking water afterwards. The water will help you feel full and prevent overindulgence.

Drinking water after a snack will also help remove the aftertaste from your mouth and can help curb your desire for more.

SUCCESS TIP NO. 10: EAT SLOWLY & ENJOY YOUR FOOD

You will feel full and more satisfied if you take the time to savor your food and chew it slower. Don’t get in the habit of eating while standing or eating quickly. Sit down and chew.

Eating slower will help you enjoy your food more, pay attention to what it is you are actually eating and get a better sense of when you are actually full.

SUCCESS TIP NO. 11: EAT YOUR LARGER MEALS EARLY AND SMALLER MEALS LATER

You will feel better and lose weight quicker if you eat a large breakfast and eat a smaller dinner.

You may also want to eat the majority of your carbs earlier in the day, saving a salad and lean meat protein for dinner.

Eating larger meals during the part of the day when you are most active will help you to feel satisfied throughout the day and curb cravings for unhealthy snacks.

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by David Jones

David Jones is webmaster at http://www.practicalhealthideas.com

For more articles like this subscribe to his free newsletter by sending a blank email to mailto:subs@practicalhealthideas.com and get a FREE ebook.

david@practicalhealthideas.com

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Best Recipes: Strawberry Orange Smoothie

Looking for a tasty fruit smoothie? Make this Strawberry Orange Smoothie in just a few minutes. It’s delicious and really good for you too. If you like strawberries and orange juice then this is a great fruit smoothie to have for breakfast or lunch.

Strawberries and orange juice are healthy and very nutritious so you’ll be getting a health boost when you drink this wonderful smoothie. Just add a little ice and some honey and you’ve got yourself a quick yummy drink.

Strawberry Orange Smoothie

• 1/2 cup chopped strawberries
• 1/2 cup orange juice
• 1/2 cup crushed ice
• 1/4 teaspoon honey

Directions

Combine strawberries, orange juice, ice, and honey in blender. Blend until smooth. Garnish with sliced strawberries.

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by Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Strawberry Orange Smoothie

Best Recipes: Orange Sunshine Milkshake

Need a sunny pick-me-up? Try this delicious orange sunshine milkshake. It’s like transporting yourself to sunny California or a sand-drenched beach in Florida. The orange flavor will burst open in your mouth and put a smile on your face.

Orange sherbet makes this fruit-flavored milkshake a real taste treat. It’s like drinking orange cream velvet on a beautiful sunshine day.

Orange Sunshine Milkshake

• 1/2 quart orange juice
• 1 cup vanilla cream
• 1 cup orange sherbet

Directions

Combine all ingredients in blender.

Blend until smooth.

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Copyright 2004

by Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Orange Sunshine Milkshake

Best Recipes: Pineapple Delight Smoothie

Do you have a passion for pineapples? Then this is your fruit drink. Enjoy a cool, refreshing Pineapple Delight Smoothie. It’s easy to make and will taste so good when you put it into a tall frosty glass.

All you need is some sliced pineapple, bananas, milk and honey. Now doesn’t that sound dreamy? This is a great way to enjoy a sweet, tropical fruit drink whenever you’re in the mood for pineapple.

Pineapple Delight Smoothie

• 2 cups nonfat milk
• 2 bananas, frozen and chunked
• 6 slices canned pineapple
• 1 tablespoon honey

Directions

In a blender, combine milk, frozen bananas, pineapple and honey. Blend until smooth.

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by Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Pineapple Delight Smoothie

Best Recipes: Root Beer Float Milkshake

Make this cool, frosty Root Beer Float Milkshake for a real walk down memory lane. Did you enjoy root beer float as a kid? Maybe you drank them in high school when you went out to eat with your friends at the local burger hang out?

Maybe you’ve never even had a root beer float but you’ve heard about them and want to try one. Well, here’s a great recipe on how to make a classic root beer float that will have your taste buds rockin around the clock!

Root Beer Float Milkshake

• Root beer
• 3 tablespoons chocolate syrup
• 2 - 3 scoops vanilla ice cream

Directions

Blend all ingredients until smooth.

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by Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Root Beer Float Milkshake

Best Recipes: Orange Julius Smoothie

Are you craving an Orange Julius Smoothie? Here’s how to make this popular creamy smoothie drink. If you’ve had an Orange Julius Smoothie at the mall or from a smoothie vendor, then you know how delicious they are.

But who wants to get up and go out to a crowded mall just to get your hands (and taste buds) on this wonderful orange inspired drink? Now you can make an Orange Julius Smoothie at home any time you wish.

Orange Julius Smoothie

• 1 cup water
• 1/2 cup frozen concentrated orange juice
• 2 cups milk
• 3/4 teaspoon vanilla extract
• 1 teaspoon salt
• 2 eggs (optional)
• 5 or 6 ice cubes

Directions

Mix everything in blender and enjoy.

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by: Donna Monday

Copyright 2004

Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com/

More about → Best Recipes: Orange Julius Smoothie

Best Recipes: Pina Colada Smoothie

Congratulations. You’ve found the recipe for a great Pina Colada Smoothie. If you love pineapple, bananas, and coconut, then you’ll love the taste of this tropical island inspired smoothie.

One sip and you’ll be transported to a beautiful tropical island where the sand is plenty and the water is warm. A Pina Colada Smoothie is perfect for those times when you need to relax and enjoy a cool, breezy drink.

Pina Colada Smoothie

• 1 cup frozen pineapple pieces
• 1 frozen banana, peel banana before freezing
• 3/4 cups milk
• 1/2 cup frozen vanilla or strawberry yogurt
• 1/2 cup orange juice
• 3 tablespoon coconut

Directions

Combine all ingredients together and blend until smooth. Serve immediately.

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by: Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Pina Colada Smoothie

Best Recipes: Raw Vegetable Smoothie

If you enjoy the taste of raw vegetables, then you’ll love this Raw Vegetable Smoothie. The health benefits of raw vegetables are well known and many people enjoy drinking their raw vegetables just as much as eating them.





This Raw Vegetable Smoothie has a wonderful twang to it because of the picante salsa. It’s very flavorful and you will want to make this a regular staple of your raw foods diet.





Raw Vegetable Smoothie

• 1 - 2 tablespoons fresh lemon juice OR balsamic vinegar
• 4 tablespoons picante salsa
• 1 cup raw broccoli
• 1 raw tomato, quartered
• 1/2 raw carrot, cut into 1-inch pieces
• 1 cup raw kale, or any leafy green
• 1 - 2 cloves raw garlic
• 1/2 cup raw hulled sunflower seeds
• 1/2 cup raw un-hulled sesame seeds
• 1 - 2 slices onion

Directions

Start by pouring liquid ingredients (lemon juice, salsa) into blender. Add remaining ingredients and blend until texture is that of a creamy milkshake.

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by: Donna Monday

Copyright 2004

Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Raw Vegetable Smoothie

Best Recipes: Orange Fruity Smoothie

Orange smoothies are really delicious and this fruit-filled recipe for Orange Fruity Smoothie is one of the reasons why. You’ve gotta love a drink that has wonderful fruits like banana, peach, raspberries and mixes them with nutritious orange juice.

Fruit smoothies are good for you and you will make this Orange Fruity Smoothie again and again.

Orange Fruity Smoothie

• 1 medium banana, peeled and cut into 1-inch pieces
• 1 ripe peach, peeled, halved, pitted and diced
• 1 cup raspberries
• 1 1/2 cups freshly squeezed orange juice
• 3 ice cubes

Directions

Combine all ingredients in blender and blend until smooth.

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by: Donna Monday

Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Orange Fruity Smoothie

Best Recipes: Mango Peach Smoothie

Do you like mangoes? You’ve got to try this delicious Mango Peach Smoothie. The mango gives this refreshing drink a luscious tropical twist and the peach brings a mellow groove that makes the flavors in this fruit smoothie really cool indeed.

Mangos are becoming very popular and are a lot easier to find in your supermarket fruit section. So why not try something a little different? Bring home a mango and enjoy it in a nice cool smoothie with some peaches and a twist of lime. Oh, how sublime.

Mango Peach Smoothie

• 1 cup peeled mango chunks
• 1 large peach, peeled, pitted, and cut into chunks
• 1 cup peach nectar
• 2 tablespoons lime juice

Directions

Combine all ingredients in blender and blend until smooth.

*********************************************************

by: Donna Monday

Copyright 2004

Donna Monday

Easy to make – fun to drink

http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Mango Peach Smoothie

Best Recipes: Strawberry Orange Milkshake

Love strawberries? Love orange juice? Well, now you can have them both together in this divine Strawberry Orange Milkshake. Makes a great fruit smoothie if you’re looking for a simple smoothie to have any time of day.

Strawberries and oranges have their own unique tangy fruit flavors and mixing them with ice cream is oh, so delicious. Plus, there are many health benefits from strawberries and oranges, so you get a delicious, nutritious drink that’s also easy to make. Drink up!

Strawberry Orange Milkshake

• 1/2 cup strawberries
• 1/2 cup orange juice
• 1/2 cup vanilla ice cream
• 1 tablespoon sugar

Directions

Combine all ingredients in blender.

Blend for 10 seconds.

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by: Donna Monday

Donna Monday

Easy to make – fun to drink http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Strawberry Orange Milkshake

Best Recipes: Eggnog Milkshake

It’s that time of year again when we all get together and share good conversation, merriment, and great food. Here’s a quick and easy recipe for an eggnog milkshake.

This recipe is delicious and an alternative to traditional eggnog. To cut down on the calories you can use skim milk or low fat milk and low fat ice cream.

Make it more festive by using decorative glasses or mugs and adding a candy cane or cinnamon stick for an extra special treat. Eggnog milkshake only takes a few minutes to make but everyone will think you made a special effort.

Just think how nice it will be to sit down in your cozy living room while the Christmas music is playing and the Christmas tree lights are twinkling and savor the cool, creamy flavor of an eggnog milkshake.

May your holiday be truly filled with warmth and joy.

Eggnog Milkshake

• 1 tablespoon sugar
• Dash salt
• 1 cup milk
• ½ teaspoon vanilla
• 1 scoop vanilla ice cream
• Nutmeg

Directions

In blender combine first 5 ingredients. Mix until frothy.

Top each serving with a scoop of ice cream. Sprinkle with nutmeg.

============================================

by: Donna Monday

Copyright 2004 Donna Monday Easy to make – fun to drink http://www.1st-milkshake-n-smoothie-recipes.com

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Best Recipes: Banana Chocolate Milkshake

Got any ripe bananas sitting around the house? Great. Then instead of letting them get too ripe to eat, make yourself a nice, cold delicious banana chocolate milkshake. It’s fun and easy to do.



All you do is slice up the banana and add it to some cocoa chocolate and milk and you’ve got yourself a nice afternoon snack. This milkshake will also give you a real boost of energy too. Now you know you’ll never have to waste another banana again.





Banana Chocolate Milkshake

• 1 cup skim milk
• 2 tablespoons cocoa
• 1/3 cup sugar
• 1 teaspoon vanilla extract
• 1 medium ripe banana, sliced
• 8 large ice cubes
  
  

Directions

In blender container pour milk. Add cocoa. Cover, blend on low speed until well mixed. Add sugar, vanilla and banana. Cover, blend until smooth.

Add ice cubes, one at a time, blending until thick.

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by: Donna Monday



Copyright 2004

Donna Monday

Easy to make – fun to drink http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Banana Chocolate Milkshake

Best Recipes: Terrific Tiramisu Dessert

Sometimes a dessert is just too divine to pass up on getting the recipe. This recipe for Terrific Tiramisu Dessert is one of them. A young woman named Shura showed up at an office party with this dreamy confection.

It’s too indulgent to simply describe with words, but I’ll say that this scrumptious version of the popular Italian dessert tiramisu is simply divine. With a mixture of espresso coffee, whip cream and Ladyfingers, the flavors will melt in your mouth and leave you wanting more.

If you’re looking to make a very classy, delicious dessert cake for a special dinner party or holiday gathering, you can’t go wrong with this Terrific Tiramisu dessert.

Shura’s tips even provide you with optional ingredients and special instructions.

Begin making the Tiramisu at least 3 hours before serving time, or early in the day.

Terrific Tiramisu Dessert

• 1 16 oz container mascarpone cheese (What I usually do is substitute with the following: 2 8 oz pkg cream cheese softened, *delete salt; in step 1, in a large bowl, with mixer at medium speed beat cream cheese and 3 tablespoons milk until smooth and fluffy. *Increase confectioner’s sugar for cheese mixture to 2/3 cup)
• ½ teaspoon salt*
• ½ cup plus 2 tablespoons confectioner’s sugar
• 3 tablespoons plus 1/3 cup espresso (recipe calls for coffee-flavored liqueur but I prefer espresso)
• 1 ½ teaspoon vanilla extract
• 3 1 oz squares semi-sweet chocolate, grated
• 1 ½ cup heavy whipping cream
• 2 teaspoon instant espresso-coffee powder (This isn’t too hard to get. Your supermarket may carry it in their Italian section)
• 2 3-4 ½ oz pkgs Ladyfingers – a cookie of sorts. (The Italians call them Savoiardi. There are some American ones but they are not as good. Mushy, not crunchy. Try and get an Italian brand.)

Directions

1) In a large bowl, with wire whisk or fork, beat mascarpone (or cream cheese mixture), salt, ½ cup sugar, 3 tablespoons espresso, 1 teaspoon vanilla extract, and 2/3 of grated chocolate (set aside remaining chocolate for top of dessert).

2) In small bowl, with mixer at medium speed, beat 1 cup heavy or whipping cream until stiff peaks form. With rubber spatula or wire whisk, fold whipped cream into cheese mixture.

3) In small bowl, stir instant espresso-powder, remaining 1/3 cup espresso, remaining ½ teaspoon vanilla extract (if you use liqueur, then add 1 tablespoons water).

4) If ladyfingers are sliced, separate them in half. Line 2 ½ quart glass or crystal bowl with one-fourth of ladyfingers; drizzle 2 tablespoons of espresso mixture over them. Spoon one-third of the cheese mixture over ladyfingers. Repeat with ladyfingers, espresso mixture, and cheese mixture to make two more layers.

Drizzle remaining espresso mixture on ladyfingers. Sprinkle remaining grated chocolate over top of dessert. Reserving one tablespoon for garnish.

5) In a small bowl, with mixer at medium speed, beat remaining ½ cup cream and remaining 2 tablespoons confectioner’s sugar until stiff peaks form.

6) Spoon whipped cream mixture into decorating bag with large star tube. Pipe large rosettes on top of dessert. (This is ideal, however my cake-decorating bag is in storage so I just use a plastic bag with a pin prick in it and make attractive blobs instead.)

7) Sprinkle reserved grated chocolate on whipped-cream rosettes. Refrigerate until chilled and flavors are blended (at least 2 hours).

Serve and enjoy.

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by: Donna Monday

Copyright 2004 Donna Monday Got a brownie craving? Satisfy it here http://www.best-brownie-recipes.com

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Best Recipes: Christmas Plum Pudding

Most of us not from England are only familiar with plum pudding from those much-loved holiday movies that show scenes of English families gathered for the family meal enjoying their delicious plum pudding. Plum pudding is also mentioned in numerous stories and songs.

Of course, I had no idea of what plum pudding really was until I saw it advertised in food catalogs. Plum pudding isn’t really a pudding at all, it’s a steamed cake filled with fruit, nuts and spices. Plum pudding is traditionally served around the holidays.

If you make this plum pudding, I don’t know if you’ll be inspired to write dreamy stories about it, but you’ll definitely enjoy savoring every bite.

Christmas Plum Pudding

PLUM PUDDING

• ½ cup all purpose flour
• 1 teaspoon ginger
• ½ teaspoon salt
• ½ teaspoon baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon nutmeg
• 1/8 teaspoon allspice
• ½ cup butter, chilled
• 1 cup seedless raisins
• 1 cup golden raisins
• 1 cup chopped pitted prunes
• ¼ cup slivered almonds
• ¼ cup mixed candied fruit peel
• 1 cup plain bread crumbs
• ¾ cup firmly packed dark brown sugar
• ¼ cup brandy (can substitute apple juice)
• 3 eggs, beaten

HARD SAUCE

• ½ cup butter, softened
• 1 cup powdered sugar
• 2 tablespoons brandy (can substitute ¼ teaspoon brandy extract, plus enough water to equal 2 tablespoons)

Directions

Generously grease a 1-quart mold or ovenproof glass bowl; line with double thickness of cheesecloth.

Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, ginger, salt, baking powder, cinnamon, nutmeg and allspice; mix well.

With pastry blender or 2 knives, cut ½ cup butter until mixture resembles coarse crumbs. Add raisins, prunes, almonds and fruit peel; toss until fruit is well coated with flour mixture.

Add bread crumbs and brown sugar; mix well. Stir in brandy and eggs; mix well. (Mixture will be very thick and almost crumbly)

Spoon mixture into greased and lined mold, packing firmly with back of spoon as mold is filled.

Cover tightly with lid or heavy-duty foil; tie foil in place, if necessary.

Place rack in bottom of Dutch oven or 6-quart saucepan. Add water until it reaches top of rack. Bring to a boil. Set mold on rack; carefully pour hot water around mold until about half way up mold. Return to a boil.

Reduce heat to low; cover Dutch oven. Simmer 2 ½ to 2 ¾ hours or until toothpick inserted in center comes out clean. Add boiling water as needed.

Meanwhile, in small bowl, combine all hard sauce ingredients; beat until smooth. Line a 10 oz custard cup or decorative mold with plastic wrap. Spoon hard sauce mixture into lined cup.

Cover; refrigerate until serving time.

Remove pudding from Dutch oven; cool in mold for 1 ½ hours. Turn out of mold; carefully remove cheesecloth. Place on serving plate.

Unmold hard sauce onto small plate; remove plastic wrap. Top each slice of pudding with small slice of hard sauce.

Makes 8 servings.

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by: Donna Monday

Copyright 2004 Donna Monday Got a brownie craving? Satisfy it here http://www.best-brownie-recipes.com

More about → Best Recipes: Christmas Plum Pudding

Best Recipes: Cranberry Salad Squares

Cranberries and cranberry sauce are a favorite fall and winter fruit. It’s tart and tangy flavor goes perfect with many holiday meals. Most people enjoy cranberry sauce at the dinner table and don’t realize that cranberries are great in salads and desserts.

If you’d like to try something different with cranberries this season, you can’t go wrong with this recipe for Cranberry Salad Squares. It’s deliciously creamy and brimming with cherries, pineapple and nuts.

What a sweet treat to serve at a noontime brunch or special dinner.

Cranberry Salad Squares

• 1 8 oz pkg cream cheese, softened – can substitute light cream cheese
• 1 14 oz can sweetened condensed milk (not evaporated) – can substitute low fat condensed milk
• ¼ cup mayonnaise – can substitute low fat mayo
• 2 tablespoons lemon juice
• 1 16 oz can jellied cranberry sauce
• 1 16 oz pkg frozen dark sweet cherries
• 1 20 oz can crushed pineapple, drained
• 2 tablespoons chopped nuts

Directions

In a large bowl, combine cream cheese, condensed milk, mayonnaise and lemon juice; beat until smooth and fluffy.

Add cranberry sauce; mix at low speed until blended. Fold in cherries and pineapple. Spoon evenly into ungreased 13x9-inch baking dish. Sprinkle with nuts.

Cover; freeze 6 hours or until firm.

To serve, let stand at room temperature for 30 minutes or until slightly softened. Cut into squares.

Makes 12 servings.

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by: Donna Monday

Donna Monday Got a brownie craving? Satisfy it here http://www.best-brownie-recipes.com

More about → Best Recipes: Cranberry Salad Squares

Best Recipes: Hot Buttered Rum Fruit

Enjoying a mug of hot buttered rum is one of those long-standing holiday traditions. It recalls scenes of sitting by a fireplace watching the fire crackle red and blue as the snowflakes gently fall outside.

Maybe this is why hot buttered rum recipes are so popular around holiday time. It’s a nice drink to have with friends and family.

While serving traditional hot buttered rum is always a welcome idea, you might consider doing something a bit different this year. How about making your guests a nice little side dish of Hot Buttered Rum Fruit?

Fruit goes well with any meal and the rum and apple cider give it a spicy twist. I think you’ll be pleased with the reactions you’ll get when they taste this delicious holiday fruit dish.

Hot Buttered Rum Fruit

• 1 20 oz can pineapple chunks, drained
• 1 15-1/4 oz can peach halves, drained and halved
• 1 15 oz can pear halves, drained and halved
• ¼ cup sweetened dried cranberries
• 1/3 cup firmly packed brown sugar
• 1 tablespoon cornstarch
• ½ teaspoon nutmeg
• ½ cup apple cider or juice
• 2 tablespoons margarine or butter
• ¼ cup rum

Directions

Preheat oven to 325 degrees.

Arrange fruit in an ungreased 12x8-inch baking dish.

In a medium saucepan, combine brown sugar, cornstarch, nutmeg and apple cider; mix well. Cook over medium heat until bubbly and thickened, stirring frequently.

Stir in margarine; cook until melted. Remove from heat; stir in rum. Pour over fruit.

Bake for 25 minutes or until hot and bubbly.

Makes 10 half-cup servings.

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by: Donna Monday

Donna Monday Got a brownie craving? Satisfy it here http://www.best-brownie-recipes.com

More about → Best Recipes: Hot Buttered Rum Fruit

Best Recipes: Holiday Mint Brownies

It’s Christmas time and everything is getting the decorative treatment: including brownies.

This simple recipe for Holiday Mint Brownies is a fun way to turn ordinary brownies into an extraordinary festive treat. The flavors are wonderful with chocolate mint chips and cream cheese frosting. Plus, you can have fun decorating them with decorating gel and candies.

Best of all, these brownies are an easy holiday cookie recipe to make. Any brownie lover will enjoy these special holiday brownies.

Holiday Mint Brownies

• 1 1-pound 5 oz pkg fudge brownie mix
• ½ cup mint flavored chocolate chips
• ½ cup water
• ½ cup oil
• 1 egg
• 1 16 oz can cream cheese frosting (or vanilla frosting)
• 5 (.68 oz) tubes green decorating gel
• 1 to 2 tablespoons (84) cinnamon candies or small red decorator candies
  
  

Directions

Preheat oven to 350 degrees.

Line a 13x9-inch pan with foil so edges extend over pan; grease bottom only of foil.

In large bowl, combine brownie mix, chocolate chips, water, oil and egg; beat 50 strokes with spoon. DO NOT UNDERMIX. Spread in greased foil-lined pan.

Bake for 31-33 minutes. Cool 1 hour or until completely cooled.

Frost brownies. Freeze 1 hour.

Remove brownies from pan by lifting foil; peel off foil. Cut brownies into squares or cut diagonally into diamond shapes.

Outline each brownie with green decorating gel. Place 3 red candies in the corner or middle of each brownie. Store in a single layer in covered container, in a cool place.

Makes 28 brownies.

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by: Donna Monday

Donna Monday Got a brownie craving? Satisfy it here http://www.best-brownie-recipes.com

More about → Best Recipes: Holiday Mint Brownies

History of the Mendocino County Wine Industry

The history of wine production in Mendocino dates back to the mid 19th century. The first Europeans to settle in the region were Russian hunters and trappers. They made their living selling seal and otter pelts.

The Gold Rush caused the population of the San Francisco Bay Area to expand dramatically. The local timber industry took off with the increase in demand for building supplies.

The first grapes were grown during 1850s by failed gold prospectors. The wine produced during this era had a mainly local customer base due to the isolation of the region.

In 1851, the Anderson Valley was discovered by accident. Italian immigrants planted vineyards on the sunny hillsides of the valley during the ensuing generation.

Even when the railroads were extended north, Mendocino's Wine Industry remained relatively unknown in the national and international markets. Despite the region's obscurity, there were over 5000 acres of vineyards and several wineries during the late-ninteenth century.

Phylloxera and Prohibition

Most of California Wine Country was hurt by the spread of the Phylloxera Louse in the late 19th century. Despite the damage, the isolated region fared better than some other parts of the state. The industry rebounded after the utilization of Phylloxera resistent rootstocks. In the 1910s, there were close to 6000 acres of vineyards in Mendocino County.

Prohibition was almost a death sentence for the region's wine industry. With a few isolated exceptions, almost all was lost. A few Zinfandel vineyards in the Mendocino Ridge survived and are thankfully still alive today. However, all of the wineries were closed during Prohibition.

The Parducci Family is credited as being the stewards of the wine industry during the ensuing difficult years. In the 1960s they owned and operated the only winery in the county. It is located near the Redwood Valley.

The Renaissance

The industry began to come alive with the rest of the California wine industry during the 1960s and 1970s. In 1968, the Fetzer family established a winery near the McDowell Valley. Finally the Parducci Family had some company. Substantial investment went into planting vineyards, but not much wine was actually produced in Mendocino. Most of the region's grapes were sold to non-resident wineries and used in faceless blends.

Thankfully, this has changed. There are currently many high-quality wineries in the county. In recent years, the region has gained a reputation for producing many varietals exceptionally well. The practice of shipping grapes to other regions for production lessened as the large AVA's renown increased. It currently contains over 15,000 acres of planted vineyards.

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by: Benjamin Bicais



Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com.

More about → History of the Mendocino County Wine Industry

Best Recipes: Old Fashioned Chocolate Milkshake

Is there any drink more delicious to chocolate lovers than a tall glass of frosty chocolate milk?

How about a chocolate milkshake?

Chocolate milkshakes are easy to make and a delicious indulgence to have with your classic restaurant meal consisting of hamburger, shake and fries. Instead of heading out to the closest fast food joint when you feel that chocolate milkshake craving coming on, why not get out the blender and make it yourself?

Chocolate milkshakes are easy to make and you can control how much chocolate syrup and ice cream you use – and best of all, you decide the quality of ingredients that go into your glass of chocolate heaven.

Here’s a quick and easy chocolate milkshake recipe:

Old Fashioned Chocolate Milkshake

• 1 cup chocolate or vanilla ice cream
• ½ cup whole milk
• 3 – 4 tablespoons chocolate syrup

Directions

Put all the ingredients a blender.

Blend until smooth.

Enjoy!

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by: Donna Monday

Copyright 2004 Donna Monday Easy to make – fun to drink http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Old Fashioned Chocolate Milkshake

Best Recipes: Classic Jello Milkshake

Everything goes better with Jello.

I think I remember an advertising slogan that said something like that. And our favorite gelatin really does go well with all kinds of dishes. Jello has got to be one of the most versatile foods ever invented.

I’m sure you’ve had jello for dessert at some point in your life. Or, a fruit laden jello mold salad made with lime, orange, or strawberry jello with bits of fruit inside. Those salads make a delicious and beautiful presentation at luncheons.

Jello is so popular that people have invented many ways to utilize this sweet, fun, colorful food. So wouldn’t you know it that someone came along and created the jello milkshake. Just when you thought jello couldn’t be any more entertaining, now you can mix it with milk and ice cream.

The jello milkshake is so easy to make, even a child could do it (Please remember to supervise a child using a blender). The ingredients are so simple – milk, ice cream, and your favorite flavor of jello. The fun part is selecting what color and flavor of gelatin to use for your jello milkshake – orange, pink, purple, green?

Whatever flavor of jello you pick, I’m sure you’ll have a great time making and drinking your jello milkshake.

Classic Jello Milkshake

• 1 cup milk
• 1 pkg. (4-serving size) Jello, any flavor
• 1 pint vanilla ice cream, softened

Directions

Place milk and ice cream in blender. Add Jello.

Blend 30 seconds.

*************************************

by: Donna Monday

Copyright 2004 Donna Monday Easy to make – fun to drink http://www.1st-milkshake-n-smoothie-recipes.com

More about → Best Recipes: Classic Jello Milkshake

Gas Grills Often Turn Out Dangerous

Grills, especially gas grills, are an equipment to be used with caution and care, as they may just put you in danger. Most of the times, fires are started by gas tanks of such grills.

No further than November 17, a fire devastated the back porch of a house. It was started from a debris fire that was not completely extinguished and came dangerously close to three propane tanks for a gas grill that Robert Delphia was keeping on the porch. The pressure relief valve on one of the tanks activated, resulting in a loud noise that was initially described as an explosion, but the tanks did not explode. Fortunately, the incident ended quickly without victims or injuries, as the fire was noticed and reported in an incipient stage by the Police Officer on patrol.

This was a case of external ignition factor, but there are many reported cases when fire is started as a result of manufacturing flaws. Thus, although confined within manufacturing standard limitations, there are still reported cases of home accidents occurring because of manufacturing problems.

The U.S. Consumer Product Safety Commission receives reports of such accidents or malfunction cases that might endanger the user, analyzes the situation and may decide to recall dangerous products. These are some examples of recalled grills and their producers:

Jenn-Air Downdraft Gas Cooktops produced by Maytag Corp., of Newton, Iowa.

• November 18: 1,170 units were recalled.
• Cause: switches are located too close to the gas tubing that leads to the grill burner. The produced electrical arch represents a fire hazard.
• Reports: 4 reports - fire catching during use as a result of a gas leak, no injuries.

Five-burner Vermont Castings barbeque grills produced by CFM Corporation, Canada.

• November 10: 12,500 units were recalled.
• Cause: gas leak and fire hazard.
• Reports: 38 reports - gas leaks, but no injuries or property damage.

Beefmaster Explorer Outdoor Gas Grill produced by Nexgrill Industries, Inc., of Walnut, Los Angeles County.

• October 21: 10,000 units were recalled.
• Cause: when adjusting the gas pressure regulator the label on the valve can become positioned so consumers cannot see what it indicates, thus it could be left on by mistake.
• Reports: 2 reports – gas leaks but no injuries or property damage.

And these are only few of the dangerous products reported lately. A little too many, aren't they? So, how come that so many inappropriately manufactured products get to reach the stores and finally the consumers?

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by: Laura Ciocan

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; mailto:lauracio@gmail.com.

More about → Gas Grills Often Turn Out Dangerous

Truck Grills on Funds Raise: Johnsonville Big Taste Grill

Johnsonville Big Taste Grill is a popular presence at American outdoor events, especially when funds raising is needed for charity.

Still, for those who have never heard of the touring big grill, here are some details: in 1995, at the 50th anniversary of the famous sausage producer Johnsonville Sausage – a family owned business in Wisconsin, the first Johnsonville Big Taste Grill was launched, world's largest touring grill. Largest gas grill, that is a truck weighing more than 53,000 pounds and measuring 65 feet long, equipped with all necessary utilities to feed a hungry crowd – hot and cold running water, a prep station and a refrigeration unit. The capacity of the grill is 750 brats at a time and around 2,500 per hour.

The funds raised by sales at the grill are used for the benefit of local charities or non-profit organizations. Over the years, over 1.5 million dollars were raised for charities across the United States and Canada.

The Big Taste Grill is a sight itself: even those who are familiar with truck grills, seeing this one for the first time are impressed with its enormity and uniqueness. Thus a great opportunity is offered for people to contribute to preferred charities in a pleasant way.

One of the latest apparitions was at a fund raise for a local non-profit, at the Oconee County on 26-27 November.

A recent event of great popularity was the one at the Pentagon, on October 7, "The Pentagon Brats & Music Festival", where funds were raised for the Pentagon Memorial Fund by selling lunches to the 23,000 employees of the Pentagon. Serving from Johnsonville's Big Taste Grill were Miss America, Miss Virginia and Washington Redskin Cheerleaders.

*******************************************

by: Laura Ciocan

Laura Ciocan writes for http://www.natural-gas-grills.info where you can find articles, buying tips and reviews of popular gas grills

Please feel free to use this article in your Newsletter or on your website. If you use this article, please include the resource box and send a brief message to let me know where it appeared; mailto:lauracio@gmail.com.

More about → Truck Grills on Funds Raise: Johnsonville Big Taste Grill

The History of Wine Country in the Sierra Foothills and the Delta

It is impossible to study the history of wine country in the Sierra Foothills and the Delta without knowledge of the broader economic forces that have shaped the region since the mid-nineteenth century.

Years Before the Gold Rush

Until the Gold Rush, Stockton and Sacramento were natural deep water ports. The subsequent mining during the Gold Rush filled the riverbeds with debris. These cities are still deep water ports, but only because a path through the Delta is dredged.

The early economy revolved around the transport of goods to and from these regional centers. However, the population was relatively small and did not support a significant wine industry.

The Independent Miner: Impact on Wine Country

On January 24, 1848, James Marshall discovered gold in the American River. When news got out, a flood of young men raced to the region to seek their fortunes.

For a few years, miners searched streams throughout the Sierra Foothills for surface placer. It was during these early years of the Gold Rush that the romanticized notion of the self-sufficient miner emerged. The mythological independent miner is a part of California's identity to this day.

These miners had an incessant thirst for alcohol. This demand led to the birth of the Sierra Foothills Wine Country. In 1856, Swiss immigrant Adam Uhlinger planted grapes in the Shenandoah Valley. These were the original vineyards in the Sierra Foothills and were located in Amador County.

The wine industry boomed in the following years to satisfy the need for alcohol amongst the miners. Despite the unhospitable soils, rugged entrepeneurs continued to seek out new locations to grow grapes and make wine.

Early vineyards were also planted to the north of Uhlinger's original vines in the more elevated El Dorado County. In 1860, Fossati-Lombardo was the first winery established in the newly incorporated town of El Dorado.

At the height of the Gold Rush, there were over 100 wineries in the Sierra Foothills. All evidence points to Zinfandel as the primary varietal at the time. Wines were extremely rustic, naturally very alcoholic and often fortified.

Industrial Mining: Impact on Wine Country

After the surface placer was discovered and mined, large-scale operations took over. The idea of independent miners striking their fortunes is largely a misnomer. It was true for the first few years, but as with any major business opportunity in a free market society, capital was rapidly pooled to profit from it. The Pacific Stock Exchange was the epicenter of concentrating the capital needed to undertake these massive operations.

Entire rivers were diverted with wooden flumes in an effort to scour the dry riverbeds for gold. The scale of these operations was monumental.

The mining industry also began to delve deep into the earth through the practice of hydraulicking. Hydraulicking was the process of literally blasting away mountainsides with pressurized water. This tactic had immediate as well as long-lasting implications for region's wine country, environoment and economy.

To this day, there are man-made canyons that are hundreds of feet deep in the Sierra Foothills from this process. Debris washed downstream to the Delta and caused massive flooding and devastation at the time. They also formed a base of silt which is partly responsible for the current region's remarkable productivity. However, the immediate economic benefits were felt in the emerging metropolis of San Francisco.

The industrial and real estate fortunes of San Francisco were tied not only to the actual gold of the Sierra Foothills, but also the frenzy created by gold fever. A handful of wealthy San Franciscans owned factories located south of Market Street that produced the machinery needed for hydraulicking. They also owned much of the real estate north of Market Street. They completed their highly profitable cycle by using newspapers and magazines to advertise the potential for vast riches to anyone who moved to the area.

Large numbers of people moved to San Francisco and the surrounding areas to claim their piece of the windfall. The population increase sky-rocketed their land values and provided an abundant and cheap labor force to extract more gold. The burgeoning San Francisco skyline was a direct result of the inverted skyscrapers that were the mines in the Sierra Foothills.

The gold from these mines literally financed this urban prosperity. It was unbelievably lucrative for a select few. The immediate collateral effects of the whole process were the devastated farmlands (including wine country) in the Delta. Flooding was so common that the region became a shallow extension of the San Francisco Bay for much of the year. Ships could barely navigate the mud-choked waters of the once pristine Bay.

Environmental Implications and the End of Hydraulicking

Forests were cut down with alarming efficiency to build flumes to divert rivers. Because almost all the trees surrounding the rivers and creeks in the Sierra Foothills were cut down, the banks were not properly supported. This contributed to the regular inundations downstream. In one exceptionally bad year, the newly elected mayor of Sacramento had to travel by boat to his inauguration.

The majority of the trees in the Tahoe area today are less than 150 years old. The old-growth was decimated during the Gold Rush.

Huge amounts of debris from constant hydraulicking filled riverbeds and caused flooding in Delta farmlands that worsened every year. Viticultural production in Lodi was adversely affected during these years.

This boom cycle continued until January 7, 1884 when Judge Lorenzo Sawyer of the Ninth Circuit Court outlawed the practice of hydraulicking. He declared that the impact of hydraulicking on the natural environment was undeniable. Political pressure from agricultural interests in the Delta and the Central Valley was also a factor. However, the most powerful objection to hydraulicking came from the U.S. Navy. They could barely reach Mare Island Naval Base through the clogged waterways.

The Bust, Prohibition, and Post-Prohibition Years

One of the defining periods in California's history had ended and the economic repurcussions were massive. The town of Fiddletown is an example of the impact of the mining bust. Once a vibrant trading center, the population dwindled significantly after Judge Sawyer's ruling.

Because wine country in the Sierra Foothills was isolated from the rest of the state, planted vineyards in the region largely avoided the devastation caused by the Phylloxera Louse at the end of the nineteenth century. Because of this, there are some exceptionally old vines still alive in the foothills today.

However, this isolation coupled with the disintigration of the local market for wine (no more miners) had a severe impact on the wine industry. When Prohibition became law, only the Fossati-Lombardo Winery retained its bond to produce wine for local churches. The wine industry in the Sierra Foothills fell even further into oblivion in the decades immediately following the repeal of Prohibition. Even Fossati-Lombardo Winery was forced to shut its doors.

The Delta weathered these years more successfully. In the years after the Gold Rush, many of the growers in Lodi began to form wine producing co-ops to deal with the changing times. These arrangements were largely successful for several decades.

After Prohibition was enacted, Lodi Wine Country continued to produce grapes for home winemakers through the Volstead Act. Heads of household were legally allowed to make a limited amount of wine for personal consumption. The proximity of logistical routes to Lodi made the business quite profitable.

The Flame Tokay and Zinfandel varietals were shipped all over the country, often east of the Rocky Mountains. Cesare Mondavi (father of Robert and Peter) came to Lodi from Northern Italy in the 1920s. He began his career in the wine industry by shipping grapes to the East Coast during Prohibition.

The Renaissance Wine Country in the Delta and Sierra Foothills

By the 1950s, 7 major Lodi co-ops encompassed more than 600 independent growers. However, problems with this business model began to arise. All the co-ops except East-Side were eventually bought by major wine production and distribution corporations. This is the basis for the current domination of big business in Lodi Wine Country. The region has only partly emerged from the jug wine era. Lodi is instrumental in producing grapes for White Zinfandel. That being said, there are many high-quality, limited-quanity wines from the AVA.

Wine production in Clarksburg began in 1968 when Warren and Chris Bogle planted 20 acres of vineyards in the region. The AVA's wine industry has grown considerably since then and currently has a reputation for producing some of the best Chenin Blanc in the United States.

Greg Boeger bought the old Fossati-Lombardo Winery in 1973 and established the first Post-Prohibition Winery in the Sierra Foothills. Since then, the region has steadily grown, and has recently planted a significant amount of Rhone and Cal-Italian varietals. Zinfandel remains the region's specialty.

The Sierra Foothills and Delta have played an extremely important role in shaping modern California. Although these regions are often thought of as peripheral, they are largely responsible for the population and financial foundation that the Golden State rests on today.

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by: Benjamin Bicais

Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com.

More about → The History of Wine Country in the Sierra Foothills and the Delta

Hosting a Wine Tasting Party

As your love and knowledge of wine grows, it is inevitable that you will want to share your revelations with friends and family. Hosting a wine tasting party is a great way to do this.

When planning a wine tasting party, some obvious questions about parameters arise. How many people should you invite? What types and how many wines should you pour?

It is my opinion that an informal gathering should be kept to 12 people or less. This ensures that conversation and dialogue will be much more conducive than with a larger group.

Blind tasting is the most fun and informative. Wrapping bottles in bags will negate past preferences and prejudices. You may be surprised what you "like" without access to the wine label.

Focus on a relatively specific style of wine. Within this framework, some variations should be considered. I recently hosted a wine tasting party where we tasted Napa Valley Cabernet Sauvignons.

To make it more interesting, we tasted two wines from Rutherford, (valley floor) two from Stags Leap, (east hills) and two from Mount Veeder (west hills). This was a pleasant and educational mix: a consistant varietal, but different styles from different regions. Another option is to taste the same varietal from the same region, but in different price ranges.

For the initial tasting, pour a small amount in each guest's glass. Refrain from pouring full glasses until every wine has been tasted to avoid the cloud of inebriation on the senses.

Provide some neutral flavored foods for your guests. Make sure this does not interfere or clash with the wine tasting. Don't serve blue cheese if you are tasting Pinot Blancs. Try bread or crackers and a mild, white cheddar or brie.

Paper and pencils are necessary for your guests to write notes and preferences. If you regularly taste with the same group, you may want to use a designated notebook as well as articulate some additional guidelines and procedures for the tasting notes. This will create and ongoing reference point and perspective as your tastes develop.

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by: Benjamin Bicais

Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com

More about → Hosting a Wine Tasting Party

Three Questions People Are Asking About Health Care in America

Q. Why is there so may uninsured people in America?

A. There are over 44 million uninsured people in this country and over 75 million underinsured because of three main factors:

1. Insurance rates continue to rise each year by 10-25% forcing many people to drop their health insurance.

2. Layoffs in the job market have left many people in a difficult situation when it comes to protecting their families. Many of those that aren’t laid off are seeing their insurance benefits cut.

3. More Americans today are facing health challenges that virtually make them uninsurable.

Q. How is America coping with this growing problem?

A. Not very well. The only alternative so far for many thousands of people is to seek medical care in overcrowded, understaffed, county hospitals where they virtually have no choice as to the quality of the Health Care they receive.

Q. So what is the answer to this growing problem for those trapped in the Health Care Crisis?

A. Well, if someone finds themselves trapped in the middle of either not being able to afford traditional major medical insurance, or not able to qualify for insurance because of pre-existing conditions, the alternative is to participate in a health care savings benefit program. These programs allow you to purchase your health care at Managed Care Prices which are the reduced rates that traditional insurance companies pay the doctors and hospitals. The better programs also offer additional membership insured benefits as well like accident benefits, daily hospital benefit, office visit benefit, and accidental death benefits to name a few. The key to finding a program to fit your needs is to look for a company that has been in business for a long time with a track record of assisting people attain these kinds of savings. A program with feature driven benefits is your best value when looking for non-insurance alternative health care solutions in today’s market.

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by: Marc Eskew

Marc Eskew is widely recognized for his knowledge and expertise in the area of non-insurance alternative solutions to the high cost of Health Care in America. For more information on the subjects contained in this article, Mr. Eskew may be reached at (866) 545-6315 or marc@fmxservices.com.

More about → Three Questions People Are Asking About Health Care in America

Losing Weight During the Holiday Season

By now, I am assuming your schedule is pretty hectic in preparation for the Holiday Festivities.



So its only inevitable that I ask of you to take a few moments to ponder on how you will handle the vast amounts of food involved with this holiday season. And to remind you not to forget about your personal health, goals and the purpose behind them.



As a gift I would like to share with you a few tried and true concepts on how to maintain or lose weight during this holiday season.



Thirteen years ago I became quite intrigued with the idea of LOSING WEIGHT DURING THE HOLIDAY SEASON. Even knowing the chances of finding success with this idea was highly slim I was nevertheless still intrigued.



Please note, When I refer to, 'LOSING WEIGHT DURING THE HOLIDAY SEASON' I am NOT referring to:

1. Avoiding family and friend get togethers,
2. Avoiding all other meals to splurge during just the one dinner,
3. Limiting my meals to five pounds of plain turkey and maybe a heaping tablespoon of mash potatoes or stuffing. (Not trying to be sarcastic--just being truthful),
4. Taking supplements or DIET pills of any kind.
   
   

'Here's How I Found Success...

In the beginning, thirteen years ago, I simply began deciphering which foods I was going to eat for the holidays versus the foods I really needed to stay away from, like those scrumptious tasting butter rolls served at the beginning of dinner.

RESULTS: Weight loss didn't take place the first year. But I didn't gain weight either. What I really enjoyed was this preplanning approach especially the greater sense of feeling and being in control so I continued my efforts and after many years of enhancing this concept I created what's known as the Replace, Eliminate, Limit (REL) Theory.

REL

'The REL Starts With REPLACING Foods. It Works Like This:

After making a mental note of the specific foods that may be available at the dinner table, start deciphering what foods to REPLACE and what foods to REPLACE them with.

Ask Yourself These Questions When Deciphering What Foods To Replace With What

~What foods can provide me with the same fullness yet without all the carbs? (TIP: The more creative you can be the better the results.)

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~What FOODS would I be willing to settle for?

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EXAMPLE:

~Would I be willing to REPLACE the potato salad (major carbs) with regular salad (low in carbs) --maybe I could put more croutons on my salad... more cheese... maybe even splurge with some good ole Ranch or honey french dressing on the top.

~Write a list of FOODS you would like to REPLACE:

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~After deciphering which foods to REPLACE, begin asking:

~Which foods should I ELIMINATE? Certainly there must be ONE food TO ELIMINATE, Just for control purposes, if anything else.

~What Foods Would You Like to Potentially ELIMINATE? Write them Down:

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~If you are new to the REL concept perhaps ELIMINATE just ONE of the heavy carb ladened foods: rolls, potatoes, rice, noodles, breaded foods, etc.

~What ONE Food would you like to ELIMINATE? Write it down:

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~If you are a die hard REL user and/or want an awesome challenge then ELIMINATE ALL desserts and replace with fruits. OR perhaps ELIMINATE just one or two types of desserts; pumpkin pie, fruit pies, chocolate cakes, nut pies (Pecan), etc. It's your choice.

NOTE: You can make your own rules too. For instance you may want to ELIMINATE all fruit pies and instead limit your desserts to sugar free fruit pies. Its' your choice.

~If you're feeling challenged and want to consider ELIMINATING more than one food item what would those food items be? Write them down:

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~And lastly, foods to LIMIT.

~When it comes to LIMITING foods simply acknowledge those foods that quickly fill you up more than others.

For Instance:

I am going to LIMIT the stuffing so I can enjoy more of Mom's favorite Gooey Butter Cake?

Or, I could probably (just maybe) LIMIT the cream peas and fill up on some of the scrumptious salad.

Or I could choose to LIMIT both stuffing and sweet potatoes so I could have both versus splurging on just the one.

~Know what foods you want to LIMIT? Write them down.

~List of FOODS TO LIMIT:

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'''Who know's. I was once told I think too much. Maybe thats the reason why REL works so well;

Doing more thinking then eating---LOL

~CONCLUSION:

I find that when we walk into the holidays blindly or should I say without a plan we tend to find ourselves gaining weight. Even worse caught up on the sugar high. This can be avoided and in many cases weight loss can be a reality DURING THE HOLIDAYS. So the first goal is to have an REL PLAN.

Use the REL theory if you like--it's pretty fun actually. You may even find yourself looking at the dinner table thinking maybe I'll REPLACE the green bean casserolle with the stuffing. No maybe I'll ELIMINATE the potatoes all together and instead treat myself to a small LIMITED piece of the scrumptious hot pecan pie.

THE REL Theory has been taken from the highly popular book---The Medium Carb Diet.

QUESTION:

Have you ever thought as to wonder why the REL works so well?

ANSWER:

All to often, we only need a one second distraction to prevent us from acting on those last minute, 'sound good' ideas.

Sure EVERYTHING looks good on the dinner table but if we have a focus... a plan... we tend not to reach for just anything and/or everything NOR splurge on those foods that are surely to put the weight on.

I know there is a lot of information this time around-- but I really want you to feel comfortable and complete this holiday season while managing your low carb regimen.

This REL thought process is generally all thats needed to prevent one from reaching out for all the fattening stuff.

RESULTS: REL has helped thousands of people succeed not just through the holiday seasons but every day of the year. Try just one of the ideas and I assure you'll feel more in control and happier with self as you look at the up and coming New Year.

Robyne Arrow

mailto:robyne@cookingwithflavors.com

http://www.cookingwithflavors.com

With cookingwithflavors.com, you'll discover how easy it is to:

• Learn how to create flavorful low carb meals,
• Learn how to create low caloric, low fat, low carb meals,
• Learn how to use everyday ingredients versus wayward, hard to find ingredients,
• Learn how to read the new food labels,
• Learn secrets to losing weight on low carb diets,
• Learn about the new MEDIUM CARB DIET,
• Learn how to entertain low carb guests,
• Hone your low carb cooking skills,
• Set realistic eating and healthy weight loss goals.
• Plus much more

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by: Robyne Arrow

Robyne Arrow, a successful 23 year veteran of the Low Carb lifestyle is the author of eight books including 'Cooking Low Carb with Flavor' and the popular 'Medium Carb Diet.' She has helped thousands of individuals worlwide overcome the many hurdles to low carb lifestyles. http://cookingwithflavors.com.

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