Muffin Crafts

Muffins are not just for breakfast.

From blueberry to poppyseed, muffins are fantastic foods that pair well with coffee, tea or a big glass of milk. They also make a great addition to your craft repertoire. Make crafts using real muffins --- or create treats that simply look like real muffins.

Mini-Muffin Sculptures

Celebrate the holidays or a special occasion with mini-muffin sculptures. Buy or make a batch of mini-muffins and ice them in colors to match your occasion. Then, on a plate or platter, arrange the muffins in a fun shape. For example, you could make a red and green mini-muffin tree at Christmas, or an orange and black Jack-O-Lantern for Halloween. Embellish your mini-muffin sculpture with bits of candy, paper cutouts, ribbon or other accessories.

Muffin Candles

If you love the smell of muffins, but not the guilt that comes with eating them, create your own muffin candles. Combine a few items from your home with a candle-making kit, and you'll have some fat-free, calorie-free treats in no time. Line muffin tins with paper or foil muffin wrappers --- double- or triple-up for added security. Melt your wax, coloring it light cream to resemble muffin batter or whatever color you like. Add your scents, such as blueberry or chocolate chip, whatever makes your mouth water. Carefully pour the melted wax into the tin and add your wick. If you want iced muffins, prepare a second batch of melted wax, add colors and scents, and whip it until frothy or creamy. Spoon the "frosting" over your muffin candles.

Muffin Flowers

While you don't actually need muffins for this craft, you'll use the little paper wrappers they come in. You'll need craft sticks, paper, paint and glue. Paint the craft sticks and the muffin wrappers and let them dry. Cut out leaf-shapes from the paper. When the paint is dry, glue the muffin wrappers to the top of the craft sticks so they look like flowers. Add the leaves to the stem. Embellish the wrapper with buttons, silk flower petals, glitter or whatever accessories you have handy. Muffin flowers are best enjoyed when served atop a freshly baked muffin.

Muffin Tin Meals

Turn mealtime into craft time with Muffin Tin Meals. The brainchild of blogger Michelle, the self-dubbed Muffin Tin Mom, Muffin Tin Meals are the "the American version of the Japanese bento box meal." Moms (or any creative eater) can simply fill muffin tins with bite-sized bits of favorite foods. The foods could be color coordinated (all green for St. Patrick's Day, for example), or themed --- gummy fish, fish crackers and coconut pudding for a beach theme. And of course, you can always add muffins.

Tags: craft sticks, Muffin Meals, muffin wrappers, look like, muffin candles, muffin tins, muffin tins with

Properly Roast Whole Baby Potatoes

Roast baby potatoes with garlic and herbs for an interesting side dish.

There are dozens of baby potato varieties available at most grocery stores -- and each variety has a unique flavor and texture. Try serving cold whole-roasted potatoes as an appetizer with a variety of dipping sauces or dressings at your next party. Baby potatoes can also be roasted whole and served alongside your favorite main course as a side dish, or work as the basis for a potato salad recipe. These versatile spuds can be seasoned in a variety of ways to suit your culinary needs.

Instructions

1. Wash and dry one pound of baby new potatoes

2. Preheat your oven to 400 degrees Fahrenheit.

3. Put the potatoes in a large bowl.

4. Mince three cloves of garlic and add to a small bowl with two tablespoons of dry herb blend and 1/4 cup olive oil. Whisk all of it together and pour over the potatoes.

5. Season the potatoes liberally with salt and pepper. Toss the bowl to coat the potatoes evenly. Transfer to a roasting pan and space the potatoes evenly apart.

6. Roast the potatoes in your preheated oven for one hour, turning frequently until tender and golden brown. Serve hot.

Tags: potatoes evenly, side dish

Freeze Smoked Fish Dip

Smoked salmon dip may not hold up well to freezing.

Freezing a smoked fish dip can be a viable method of storing the dip for later use, but the success will depend on the dip ingredients. Typically, smoked fish dips are made with mayonnaise, sour cream or cream cheese. In general, none of these products holds up well to freezing. If you decide to freeze them, it is best to only store them that way for short periods.

Instructions

1. Fill the freezer-safe container with the smoked fish dip to within 1/2 inch of the top of the container. Cover the top of the container with plastic wrap and press the wrap firmly down on the top of the smoked fish dip. Attach the cover to the freezer-safe container.

2. Place the container in the freezer. When freezing dips, it is recommended to only keep them frozen for periods of less than a month. The longer the dip is frozen, the more likely it is to degrade in quality when it is eventually thawed out.

3. Remove the container from the freezer and place the container in the refrigerator. Allow the smoked fish dip to remain in the refrigerator until it is fully thawed. Prior to serving the smoked fish dip, it should be thoroughly stirred to mix all the ingredients and address any separation that may have occurred.

Tags: smoked fish, smoked fish, container with, freezer-safe container, well freezing

Veganize Recipes

Most recipes can be veganized if you put a bit of thought into the process beforehand. Many health food stores carry vegan substitutes for almost any ingredient in normal, mainstream fare.

Instructions

1. Choose the recipe you wish to convert. With a highlighter, mark all the ingredients in the recipe that contain meat, eggs or dairy.

2. Consult a vegan cookbook to discover what vegan alternatives are available for the ingredients you have highlighted.

3. Make a list of the vegan alternatives needed to complete the recipe. For example, there many soy products that will replace both meat and dairy products in a recipe. Soy foods are more than just soy milk and tofu. Look at tempeh, TVP and other soy products. Legumes or grains can often replace meat in many recipes.

4. Visit your local health food store and pick up the needed ingredients. Many regular grocery stores now carry vegan ingredients. Read the labels to make sure they do not have meat, dairy or eggs in the ingredients.

5. Prepare the recipe using the vegan alternatives for meat, eggs and dairy.

Tags: vegan alternatives, carry vegan, eggs dairy, health food, meat dairy, meat eggs

Cook Boneless Pork Chops On A Foreman Grill

George Foreman grills advertise that they grill out the fat. Most of the grills sit at an angle to allow the fat to drain down into a grease tray. The top lid puts pressure on the meat. Sometimes this can cause the meat to dry out. Marinate the meat before cooking to help it stay moist. Use any type of marinade or sauce. George Foreman grills cook quickly, so watch the pork chops to prevent burning.

Instructions

1. Fill the bottom fourth of the large bowl or pan with marinade. Place the pork chops inside, then pour over enough marinade to cover the pork chops. Put the dish in the refrigerator for one to two hours.

2. Remove the pork chops from the refrigerator. Plug in the grill. Put the grease tray at the end of the grill. As the grill starts to heat, put the pork chops on the grill and spoon a little bit of marinade on the pork chops.

3. Halfway through cooking, flip the pork chops over. The grill cooks both side, but the bottom grill is hotter.

4. Unplug the grill and remove the pork chops with a plastic spatula. Metal utensils can scratch the grill surface.

Tags: pork chops, Foreman grills, George Foreman, George Foreman grills, grease tray

Types Of Food In Spain

Spanish food is typically uncomplicated and earthy. Much of it is made of locally grown products, though some outside influences have played their part in certain dishes. Different regions in Spain have their own different specialty dishes that are distinguishable to this day. Food is often served as tapas, or in small appetizer portions, in Spain.

Ingredients

There are two main ingredients used in the majority of dishes from Spain. They are garlic and olive oil.

Ham

There are two types of cured hams in Spain and both of the popular. Serrano ham is eaten worldwide and Iberico ham is made from the regional Iberian pig.

Spanish Omelet

The Spanish omelet is the most widely served food in Spain. They are made of potatoes and eggs, along with various vegetables and meats, depending on the specific recipe.

Seafood

There are many seafood dishes in Spain that were developed in the various seaside town and cities. Shellfish is particularly popular with many dishes consisting of lobster, crabs, mussels and other similar seafood.

Cheese

Cheese is an important Spanish food that is served tapas style in wine bars and restaurants. There are 13 different cheeses that have originated in Spain, each with varying flavors and textures.

Tags: served tapas, Spain They, Spanish food

Make Pepperoni Pasta Salad

You can substitute spiral pasta for farfalle pasta.

Some pasta salads come and go. Some stick in your memory as a delicious side dish while others are easily forgotten. A pepperoni pasta salad can be one to remember. It works well as a summer, Italian meal or on its own, as it has vegetables, starches and proteins. Pepperoni pasta salads also works for large gatherings. This recipe serves 12.

Instructions

1. Place four quarts water and 1/2 tsp. salt into the large pot.

2. Place the pot on the stove and boil the water over high heat.

3. Add the farfalle pasta to the boiling water. Boil the pasta according to package directions.

4. Place the colander in your sink. Pour the pasta and water into the colander.

5. Let the pasta drain. Rinse it with cool water.

6. Transfer the pasta to the large mixing bowl.

7. Add the kidney beans, pepperoni, tomato, parsley, black pepper, Italian dressing and Parmesan cheese to the pasta in the bowl.

8. Stir or toss the pasta with the mixing spoon until all pieces are coated in the Italian dressing.

9. Cover the bowl with plastic wrap and refrigerate for at least one hour.

Tags: farfalle pasta, Italian dressing, pasta salads

Vegan Alternatives For Parmesan Or Grated Cheese

Animal byproducts like Parmesan cheese is off limits for vegans.

Vegans choose not to have the milk from goats, cows, sheep or any other animal that is used to make hundreds of varieties of cheese. While cheese is off limits, vegans don't have to miss out entirely. Many commercially produced substitutes are readily available at grocery stores.

Parmesan Alternatives

Grated Parmesan cheese alternatives are improving with the popularity of nondairy and vegan lifestyles. While the consistency of grated Parmesan may be easy to replicate, the distinctive taste is not. Many commercially produced Parmesan substitutes still contain casein, a milk-derived protein food additive, so it is important to check labels. Parmesan substitutes usually include soy and rice flours, vegetable oils and small amounts of citric acid and enzymes.

Grated Cheese Alternatives

The biggest problem with nondairy grated cheese is melting. Without dairy fat, it is difficult to achieve the elasticity of regular cheese. There are many commercially made options on the market that come grated and in flavors like mozzarella, cheddar and Monterrey jack. The products are most often made of soy and vegetable or plant oils along with a number of artificial ingredients needed to achieved a cheese-like consistency when melted.

Yeast

Both brewers and nutritional yeast are a good natural alternative to grated Parmesan cheese. Brewers yeast is a by product of beer production while nutritional yeast is cultured. Both varieties come in flakes or powder. The flakes can be sprinkled on salads, vegetables, pizza and pasta just like grated Parmesan. Yeast has a slightly nutty flavor and is a good substitute for cheese. Nutritional and brewers yeast are both high in protein and rich in vitamins and are a good nutritional substitute as well as replacement for grated Parmesan cheese.

Nuts

Finely ground nuts can be an alternative to grated Parmesan cheese. Nuts are often an ingredient in Parmesan substitutes because when ground they have a similar consistency. In recipes that call for baking, nuts are not the best choice but toasted and finely ground walnuts, pine nuts, almonds and macadamia nuts produce an alternative to grated Parmesan on salads and pasta. You can also experiment with mixing different kinds of ground nuts to get the right flavor.

Tags: Parmesan cheese, grated Parmesan, alternative grated, alternative grated Parmesan, grated Parmesan cheese, Parmesan substitutes, cheese limits

Make A Sugar Paste Alphabet

Satiny smooth and sweet sugar paste letters add an edible touch to cakes and other baked goods. Create an entire alphabet or just your name, and save the extra letters for later use. Sugar paste, also called gum paste, is available ready-made at craft and cake decorating supply stores. Working with the sugar paste will bring you back to your childhood days of playing with modeling clay, as the texture and working techniques are similar. If you have leftover sugar paste, keep it on hand for making more letters or molding into other designs.

Instructions

1. Knead the sugar paste until it becomes warm and pliable. If you desire, add a few drops of food coloring to the sugar paste before kneading, and knead the paste until pliable. The color will be incorporated into the entire batch of sugar paste as you knead.

2. Roll the sugar paste on a lightly cornstarch-dusted surface until it measures 1/16 inch thick.

3. Press alphabet shaped cookie cutters into the sugar paste.

4. Gently pull the letter shapes from the remaining flattened sugar paste.

5. Dry the alphabet cutouts on a sheet of wax paper overnight or until hardened.

6. Attach the sugar paste alphabet letters to a cake by brushing beaten egg white on the back of the letter.

7. Store leftover sugar paste in an airtight container in the pantry.

Tags: sugar paste, leftover sugar, leftover sugar paste, paste alphabet, paste until

Wines To Serve With Corn Soup

Corn soup is best paired with white wines.

Choosing a wine to pair with a sweet corn soup is relatively easy. The rich and simple buttery flavors of the soup are the perfect accompaniment to most white wines. While the acidity of a chenin blanc will cut through any cloying characteristics in the soup, a pairing with chardonnay will multiply the buttery flavors of both. A Pouilly-Fuiss can provide the ideal bridge between the sweetness of the soup base and the rest of the meal when serving the soup alongside more savory dishes. When served chilled in summer, a New Zealand sauvignon blanc makes the perfect wine companion.

California Chardonnay

Sweet corn soups benefit from the buttery flavors of their cream base intermingling with those produced by corn's complex polysaccharide profile. California chardonnays have the ability to magnify those buttery attributes by contributing their own. Perhaps the best candidate is Maison Champy Bourgogne's chardonnay "Signature;" it offers not only depth of flavor and a rich mouthfeel, but a complex structure and pleasant minerality to the soup's own flavor profile.

Chenin Blanc

If using a cream-based corn soup, some acidity can counterbalance its thickness. Brighter chardonnays are often heavily oaked, creating a wine that can easily overpower delicate corn flavors. Their tannic qualities similarly interfere with the milk proteins in the cream, producing an unpleasant mouthfeel. Chenin blancs, on the other hand, offer the same cleansing brightness while contributing a complementary flavor set of their own. The 2009 Chenin Blanc from Pine Ridge is an excellent choice for heavier soups.

Pouilly-Fum

When serving the soup alongside savory dishes, select a wine that bridges rather than enhances the flavor of the corn soup. This is particularly helpful when the savory dish is seasoned with balsamic herbs like rosemary or thyme. A balanced dry Pouilly-Fuiss such as Bouchard Pere & Fils' 2008 vintage is perfect.

Sauvignon Blanc

Corn soup is best served chilled when dining al fresco on hot summer days. The ideal wine pairing for a cool, sweet, creamy soup would emphasize its freshness while diminishing any cloying thickness or sweetness in the base. Sauvignon blancs from the Marlborough region of New Zealand are known for their light and balanced character and grassy freshness, making for the perfect summer pairing. The 2010 vintage from Oyster Bay is particularly smooth, charming and delicate.

Tags: buttery flavors, Chenin Blanc, corn soup, Corn soup best, savory dishes, served chilled, serving soup

Make A Cajun Martini

The Cajun martini is a classic martini drink with a hot and spicy twist. As the name suggests, this martini uses peppers to make the martini Cajun style.

The martini is Cajun style, meaning spicy; it's not served hot, it's chilled. For this recipe you will need to plan at least two days in advance, and this recipe works for both gin martinis and vodka martinis.

Instructions

1. Put on your gloves and carefully slice up the jalapeno peppers, being careful not to touch your face or eyes. Removing the seeds is recommended but not required.

2. Place the sliced peppers directly into the vodka or gin bottle. If you prefer a strong vermouth taste, remove some of the alcohol and pour some vermouth into the bottle as well. Otherwise, leave the vermouth to the side for now.

3. Close the bottle and place the bottle in the refrigerator for at least 48 hours. For more heat, leave the bottle for an extra day or two.

4. Take chilled martini glasses and pour vermouth into them unless you added some to the original bottle. You can leave the vermouth in the glass, or you can swirl in around and dump it out.

5. Fill the cocktail shaker with ice and begin straining the alcohol into the shaker over the ice. Use the cheesecloth as a strainer, and be careful not to touch your face or eyes when doing so.

Put the cap on the shaker and shake or stir. Use the cheesecloth again when pouring the mix from the shaker to the glasses.

Tags: Cajun style, careful touch, careful touch your, face eyes, leave vermouth

How Is Agave Nectar Made

Blue agave are not cacti, but similar to the succulent aloe vera.

Agave is probably best known as the plant from which tequila is made, but it also provides a nectar that has long been considered a natural sweetener. There are more than 100 varieties of Agave plants, but the blue agave is considered to be the best species for making agave nectar.

Mexican Agave

While it is theoretically possible to make agave nectar outside of Mexico, the process requires access to live plants. The majority of the world's blue agave production is limited to Mexico. Mexican laws pertaining to agave nectar limits production to several states, with most of the nectar originating in Jalisco. But no matter where the plant originates, the process of making the nectar is the same.

Extracting Nectar

When an agave plant is seven to 10 years old, the plant's leaves are removed. The remaining ball, or base, of the plant is removed from the soil and taken to a manufacturing facility. The ball is heated to a temperature of not more than 118 degrees Fahrenheit; higher than 118 and the nectar may turn into tequila. The ball is chopped up and filtered to extract the remaining juices. The juices are then run through a centrifuge to remove impurities.

Other Methods

The majority of agave nectar continues to be created using the heating method. There has been some limited commercial experimentation that uses enzymes to break down the ball of the plant, but it has not proved popular with manufacturers, primarily because the enzymes change the flavor profile of the nectar.

Tags: agave nectar, blue agave, more than

The History Of Lima Bean Plants

Lima beans originated in Andean South America thousands of years ago.

Large-seed Lima beans originated high in the Andes mountains of South America thousands of years ago, while smaller-bean varieties grew at lower elevations in Central America. Conquering Spanish troops and explorers exported the hardy bean to Europe and North American.

Origins

Lima beans were a diet staple for the Inca and earlier Peruvian civilizations

Lima beans, with their large starchy seeds, have been traced back to about 2000 B.C. when the Moche people cultivated Lima beans throughout their empire along what is now coastal Peru. They often depicted images of beans in their iconic pottery.

When the Spanish exported the beans to Europe and elsewhere in the Americas, the labels on shipping crates stated the origin as the Peruvian capital, Lima, giving the beans their name even though they are pronounced differently, according to World's Healthiest Foods.

Smaller beans were grown at lower elevations from Argentina into Mexico, but they also became known as Lima beans because of the similar shape and color.

Lima beans were dietary staples among the Aztec populations in Central America, as well as the Inca and earlier civilizations in Andean South America.

Expansion

Lima beans, like most beans, can be dried and stored for long periods of time, making them ideal for use on explorer's ships in the 1500s and easily sent overseas, according to Agro Products.

While the Spanish introduced Lima beans to Europe and parts of North America, Portuguese explorers took them to Africa where they have become a staple in the diets of many sub-Saharan cultures, according to World's Healthiest Foods. With their ability to tolerate tropical climates better than other bean varieties, the Lima bean also has become a reliable crop in parts of Asia.

The cooked Lima bean and corn combination known as succotash is a traditional Native American dish, but the beans are not native to the United States. Commercial Lima bean production began in the United States in the 1800's, according to World's Healthiest Foods.

Varieties

Many varieties of Lima beans exist but the two most popular in the United States are the foodhook, commonly known as the large Lima bean; and the baby Lima bean, which evolved from the small-seed lower elevation bean, according to World's Healthiest Foods. A pale, almost yellow version of the large-seed Lima bean also is known as the butter bean and is particularly prized by cooks in the southeastern United States.

Characteristics

Lima beans are kidney-shaped and grow within flat oblong pods in either pole- or bush-bean varieties. While generally light green to cream in color, some varieties produce red, purple, brown and striped beans. Lima beans, known scientifically as Phaseolus lunatus, have a potato-like starchy taste and soft, buttery texture when cooked.

Lima beans are sold fresh, dried, frozen or canned. Japanese cooks use the small-bean variety to make a bean paste known as "an" that is used in desserts, according to Belly Bytes.

Nutrition

Lima beans are rich in potassium and other minerals as well as choline, vitamin E and B vitamins, according to Organic Facts. Health benefits of eating Lima beans include lowering blood sugar levels and reducing cholesterol levels, according to Organic Facts.

Warning

Lima beans naturally contain cyanide compounds that can be fatal if eaten in raw form or as raw-bean flour. Lima beans need to be soaked and cooked thoroughly to eliminate the toxins, according to World's Healthiest Foods. Many Lima bean varieties being grown today have much lower levels of cyanide than traditional varieties.

Tags: Lima beans, Lima bean, according World, according World Healthiest, Healthiest Foods, World Healthiest

Thai Restaurants In Bethlehem Pennsylvania

A list of Thai restaurants located in Bethlehem, Pennsylvania.

Thai food is a popular style of food, eaten and enjoyed world-wide. Thai food is especially seafood-based, but has developed over time to include a wide variety of food and menu options, including chicken, duck and beef. If you are interested in visiting a Thai restaurant in Bethlehem, Pennsylvania, check out Thai Kitchen, Bay Leaf and White Orchid Thai Cuisine.

Thai Kitchen

Thai Kitchen is located in the heart of Bethlehem, Pennsylvania. This restaurant uses only fresh ingredients to cook classical Thai meals that are served for lunch and dinner. Thai Kitchen sticks to the philosophy of using the four S's in Thai food: sour, spice, salt and sugar, since this flavor combination gives the food a real Thai essence and taste. Although Thai Kitchen wishes to provide the most authentic Thai meal for you, they will cater to any low sodium, vegetarian, or other dietary needs. They offer a variety of appetizers, soups, salads, curry dishes, noodle dishes, stir fry dishes and vegetarian dishes. Thai Kitchen's prices are very affordable, for both the lunch and dinner menus.

Thai Kitchen

347 Broadway

Bethlehem, PA 18015

610-814-2670

thaikitchen-lvpa.com

Bay Leaf

Bay Leaf Thai restaurant is about twenty minutes west of Bethlehem's center city. Bay Leaf serves very traditional and affordable Thai cuisine, from salads to sandwiches and entrees like Stir Frye Siamese Chicken and Duck Breast. Lunch hours are Monday thru Friday 11:30 am to 2:00 pm, while dinner hours are Monday thru Saturday 5:00 pm to 10:00 pm. Bay Leaf suggests that you make reservations before showing up, as there may be a long wait.

Bay Leaf

935 West Hamilton Street

Allentown, PA 18101

610-433-4211

allentownbayleaf.com

White Orchids Thai Cuisine

White Orchids Thai Cuisine is a family-oriented restaurant located about twenty minutes south of Bethlehem. All of the food served on White Orchids' menu is fresh and locally grown. Accommodations can be made if you require your food served or cook specially for dietary reasons. White Orchid offers a variety of menu options, from soups, salads, generous-sized entrees, appetizers and desserts. There are also vegan and gluten-free menu choices. Mostly all of the food on the menu can be ordered as take-out. Alcoholic beverages are sold here in White Orchid's new bar and lounge. Hours are Monday thru Thursday 11:00 am to 9:00 pm, Friday and Saturday 11:00 am to 10:00 pm, and Sunday 12:00 pm to 9:00 pm.

White Orchids Thai Cuisine

The Promenade Shops at Saucon Valley

2985 Center Valley Parkway, Suite 200

Center Valley, PA 18034

610-841-7499

whiteorchidsthaicuisine.com

Tags: Thai Kitchen, Bethlehem Pennsylvania, White Orchids, Monday thru, Orchids Thai, Orchids Thai Cuisine

Usda Fruit Standards

The USDA rates fresh fruit according to pre-set standards.

The Agricultural Marketing Service (AMS) of the United States Department of Agriculture grades fresh fruits according to standards set by the USDA. Fruit industry growers pay for AMS grading and certification as a means of marketing products.

Fresh Fruit Standards

The AMS gives fruit a grade of U.S. 1, 2 or 3, and sometimes Fancy, with U.S. 1 or Fancy representing the highest grade. Separate standards exist for 31 kinds of fruit. In general, a grade of U.S. 1 or Fancy indicates the fruit in question is well-formed, mature, firm, well-colored, and hand-picked, and is not in any way shattered, overripe, tainted with insects, shriveled or injured.

Standards for Fresh Fruit for Processing

The AMS gives fresh fruits intended for processing grades of U.S. 1, 2 or 3, with U.S. 1 representing the highest grade. Separate standards exist for 15 different types of fruits. In general, fresh fruit for processing, which receive a grade of U.S. 1, are firm, not crushed, fairly well-colored, and are free from foreign material, mold and decay.

The Grading Process

Wholesale fruit sellers and buyers use the AMS grades in business transactions, even though actual grades are rarely seen on the fruit itself. The grades are based on measurable attributes of the fruit, with different standards set for each type, and ensure the quality of the fruit being sold.

Tags: fresh fruits, Fruit Standards, grade Separate, grade Separate standards, highest grade

Start A Champagne Collection

Is there anything more iconically decadent than a luxuriously rotund bottle of icy French bubbly? In truth, if you do not love champagne, there are numerous delicious and effervescent wines that are close enough for a great celebration. If, however, your oenophilic tastes run towards the true blood of Champany, nothing else will do, and you are cursed to an ever more expensive habit. Unlike other collections, a champagne collection is constantly in flux as you drink your most precious holdings, only to replace them with new ones. There are some distinct considerations, however, when founding your new collection.

Instructions

1. Get an appropriate storage facility. Poor storage temperature is the bane of a champagne collection. If you are not blessed with a vast and deep stone lined wine cellar under your manor, you may consider investing in a dedicated wine refrigerator. You can adjust the temperature to perfect storage levels and to ideal service temperatures.

2. Determine your tastes in champagne. Most refined modern palates tend to prefer the very dry brut champagnes, which are finished with a very small amount of sugar in their dosage. There are a very few champagnes that are even drier than brut, most of which carry house names such as Piper-Heidsieck’s Brut Sauvage that has no sugar in the finish. Sweeter than brut is extra dry, sweeter than that is dry or sec champagne, and sweeter than that is demi-sec or semi-dry. Most serious champagne aficionados find anything sweeter than brut to be far too sweet.

3. Consider a focus for your collection. You may divert from your focus at any time, but the focus gives some sense of order to your champagne collection. You may want to collect a decade’s worth of vintage Krug or Crystal, or you may want to collect Blanc de Noirs from all the major champagne houses of the region. Simply choose a starting point, so that you know when you are diverting from it.

4. Consider your rate of consumption. If pristinely kept, champagne has a shelf-life of several years, which can be several hundred bottles in your collection if you drink a bottle a night. If you only put one bottle away per week, or less, you may want to keep your collection to a couple of dozen. If you have a facility to store them, larger bottles such as magnums, Jéroboams, Salmanazars and Nebuchadnezzars will keep the wine proportionately longer and in better condition. But once you open them, you must consume them. With a 15 L Nebuchadnezzar, that can be a challenge to the most devoted of us.

5. Visit wine and champagne shops at every opportunity and chat up the experts. The experts in a good wine shop will know the characteristics of the labels that they carry, and they will be able to guide you well. While two brut champagnes may be equally dry, they have a depth of complexity that makes them entirely different in character. One may be best with a plate of oysters while the other is a perfect wine with a plate of strawberries--let the experts guide you.

6. Enjoy your collection. There is no collection that will bring you as much joy and satisfaction as a collection of Champagnes!

Tags: your collection, than brut, brut champagnes, champagne collection, sweeter than

Make Sausage With A Kitchenaid Mixer

With the meat grinder and sausage stuffer attachments, you can use your KitchenAid mixer to make sausage.

With a KitchenAid mixer and two attachments, you can make sausage at home with the ingredients you choose. When you have mastered the simple technique you can start experimenting with your own sausage recipes for everything from bratwurst to kielbasa using your own mix of meat and spices. Pork, chicken, turkey and even venison sausage can be created using a KitchenAid and the meat grinder and sausage stuffing attachments.

Instructions

Grind Meat

1. Unplug the KitchenAid mixer and attach the meat grinder. Loosen the attachment knob and remove the cover. Attach the meat grinder, making sure it is secure and in place. Re-attach the knob. Add the plate for coarse grinding. Replace the cover.

2. Cut the meat and fat into 1- to 2-inch pieces. Mix them together.

3. Add the mixture to the meat grinder. Plug the mixer in and turn it to Level 4. Push the meat through the grinder with the food pusher. When finished, turn off the mixer.

4. Once the meat is ground, add any spices and mix using a wooden spoon, clean hands or the paddle attachment on the KitchenAid. Chill the mixture in fridge.

Stuff Sausage

5. Attach the sausage stuffer by inserting it into the retainer ring. Screw the ring onto the body of the grinder and tighten. Choose the 3/8-inch tube for small sausages like breakfast links or the 5/8-inch tube for larger sausages like bratwurst or Italian sausage.

6. Apply a little vegetable oil to the nozzle of the sausage stuffer attachment to help with the casings. Place one casing on the nozzle and tie the end in a knot.

7. Add the meat to the stuffer using the food pusher. Turn the mixer to Level 4.

8. Guide the sausage into the casing with one hand while using the other hand to hold the tied-off end. Continue to add meat until the sausage reaches its desired length. Turn off the mixer.

9. Twirl the sausage a few times to create individual links. Tie a knot at the other end.

Tags: meat grinder, KitchenAid mixer, sausage stuffer, 8-inch tube, food pusher, grinder sausage, meat grinder sausage

Make Tofu And Soy Milk

Most soy goods are an extremely healthy food source, helping our bodies to fight chronic diseases like cancer, heart disease, high cholesterol and osteoporosis. Additionally, it assists menopausal women by reducing the number of hot flashes and battling insomnia. As a bonus, freshly made soy products not only taste better than their manufactured counterparts, but are free of chemical additives.

Instructions

Soy Milk

1. Sort the soy beans. Dry beans may have tiny pebbles mixed in with them, which is normal in the bean gathering process. Discard them and any beans that look unhealthy since they produce a bitter taste.

2. Soak the soy beans overnight in a large pot. Fill the pot with water until the water level is 3 to 4 inches above the beans. This is typically 3 to 4 cups of water per cup of dry soy beans. As the beans absorb the water, they'll plump in shape. Don't worry if the concoction is smelly the next day or appears to have a bubbled surface; this is normal. You can expedite this process by soaking the beans in extremely hot water for 3 hours, but the texture and taste won't be as good.

3. Drain the dirty water from the beans. Some skin may have peeled from the beans, but this is normal. Place the beans in a colander and rinse with clean water.

4. Grind the beans into flour then slowly add boiling water. Use 8 cups of water per 1 cup of soy powder. Simmer the slurry for approximately 20 minutes, stirring often to ensure the mixture doesn't scald and spoil the milk's delicate texture.

5. Line a sieve or colander with cheese or muslin cloth and place it over a container. Slowly pour the slurry onto the cloth. The liquid will begin to drain through the cloth and sieve, leaving the pulp behind. Pull the sides of the cloth up around the pulp, shaping it into a ball. Twist it tightly to extract the liquid left in the mash.

6. Refrigerate the soy milk (soy milk) if you are not using it immediately. It will keep for 5 days.

Tofu

7. Boil the soy milk gently for 4 to 5 minutes if it's been refrigerated. If it's room temperature, skip this step.

8. Take the milk off the heat and stir in the salt. Nigari (a type of sea salt) gives tofu a better taste, but it is harder to find than the ubiquitous Epsom salts. Leave the salted milk for about 30 minutes to curdle.

9. Line a sieve or colander with cheese or muslin cloth and place it over a container. Wrap the cloth around the curds, covering them completely. Slowly squeeze the moisture out. Place some weight, like a bag of dry beans, flour or sugar, upon the clothed curds to yield a uniform texture. The longer you allow the liquid to be pressed from the curds, the denser the tofu will become.

10. Store the tofu in a container of water and refrigerate. Change the water daily. It will keep for 10 days.

Tags: beans beans, cheese muslin, cheese muslin cloth, cloth around, cloth place, cloth place over, colander with

Olive Garden Recipe For Chicken Marsala

You might have had the chicken Marsala at the Olive Garden and enjoyed it enough to want to try your hand at making it at home. Thanks to the Olive Garden chefs, you can do just that. They have made many of their signature recipes available on their website. The following is inspired by the Olive Garden's recipe database. Making this version of chicken Marsala might taste complicated, but it is as easy to make as Shake-and-Bake. This recipe makes 4 servings.

Instructions

1. Add the flour, salt, pepper and oregano in the gallon-sized zip-top plastic bag. Shake them together.

2. Add a flattened chicken breasts to the flour mixture in the plastic bag. Seat the bag and shake to lightly coat the chicken. Remove the chicken breast to a plate, shaking off excess flour. Repeat with the other pieces of chicken. Discard the left over flour.

3. Heat both the butter and olive oil over medium heat in a large skillet. Once the pan is hot, add all 4 chicken breasts and cook for 2 minutes on one side until they are lightly browned.

4. Flip the chicken onto the back and stir in the mushrooms. Continue to cook the chicken and stir the mushrooms for another 2 minutes until the back is lightly browned.

5. Pour the Marsala wine into the skillet, and cover. Simmer over medium heat for 15 minutes to allow the flavors to meld and the sauce to form.

6. Transfer the chicken, mushrooms, and sauce made by the wine to a serving dish and serve with your favorite Italian bread and wine.

Tags: Olive Garden, chicken breasts, lightly browned, medium heat, over medium

Dry Fruit For Wreaths

Dried citrus fruit is a wonderful choice to add to a wreath.

Festive wreaths can be made with a number of different types of greenery, fresh or dried fruit and vegetables as well as decorative touches, such as bows, figures or spices. The issue with using fresh products to make a wreath, however, is that the wreath only has a shelf life of a few weeks, while using dried fruit will allow you to reuse the wreath in the next season. The types of fruit that are optimal for drying include apples, citrus fruits (oranges, lemons, limes, and grapefruit), harder berries (such as cranberries or blueberries) as well as exotic fruit such as star fruit or whole pomegranates.

Instructions

Drying Apples, Citrus Fruit or Star Fruit for Wreaths

1. Slice the oranges, apples, grapefruits, lemons, limes or star fruit vertically (from the top of the piece of fruit to the bottom), in 1/4-inch thick slices using a sharp knife. Lay the sliced pieces for fruit flat on a paper towel, and remove any seeds with a small butter knife. For a large wreath, you will need to slice up approximately six to eight pieces of fruit, depending upon what other garnishes that you are using to decorate the wreath.

2. Dab the fruit with a separate paper towel to soak up some of the excess juice.

3. Place the apple slices in a large bowl and soak them for 10 minutes in a mixture of 2 cups of lemon juice and 3 tbsp. salt (to prevent the pieces from going brown immediately). You do not need to do this step with the citrus fruit or star fruit. Pat the apples dry again when you remove them from the lemon juice mixture.

4. Preheat the oven to 160 degrees Fahrenheit.

5. Place the sliced fruit flat on a cookie sheet, in rows and so that each piece of fruit is not touching another. Use more than one cookie sheet if necessary.

6. Bake the fruit slices for four to six hours at 160 degrees. Open the oven door periodically to let out any moisture from the oven or prop it slightly open, if possible. If you see the apple slices start curling, flip each apple slice over with a pair of tongs.

7. Remove the cookie sheets from the oven when the fruit appears dried out, with a slight brownish tinge, and set the sheets aside to cool. You will need to bake the apple and citrus slices approximately one to two hours longer than the star fruit slices.

Drying Cranberries or Blueberries for Wreaths

8. Boil a pan of water on the stove. Blanche the berries for 30 seconds by dropping them in boiling water. Remove the berries from the water by pouring the pot over a strainer in the sink.

9. Lay out paper towels on a table and place the berries on the paper towels to get rid of any excess water.

10. Preheat the oven to 150 degrees Fahrenheit.

11. Lay cheesecloth over the cookie sheet and spread the berries out on the cheesecloth.

12. Place the cookie sheets in the oven and bake the berries for 10 hours. Remove the dried berries from the oven and set the cookie sheets aside to cool.

Drying Pomegranates for Wreaths

13. Wash the outside of the pomegranates with water and wipe them off with a paper towel.

14. Place the whole pomegranates on wire racks, spaced apart and place them in a dry area. Pomegranates, given their density, are better air-dried.

15. Leave the pomegranates on the wire racks for three to four weeks. You will know the fruit is ready when the color of the pomegranate has faded and it feels lighter when you pick it up.

Tags: star fruit, cookie sheet, cookie sheets, from oven, paper towel

Peel An Orange

With this method of peeling an orange, you won't get your hands covered in juice or peel under your fingernails. If your aim is to "section" the orange (remove all the membrane to use chunks in salads or other recipes), you'll find instructions here as well.

Instructions

Peeling an Orange to Eat

1. Use a paring knife to carefully cut a circle of rind off of the top and bottom of the orange.

2. Use the knife to score the orange rind and white pith in approximately 1-inch sections, pulling the knife across the rind from the top of the orange to the bottom of the orange. Or, if you have a lot of manual dexterity, cut the rind in a spiral as shown here. Don't cut into the flesh.

3. Peel each orange rind section away from the flesh of the orange.

4. Separate the orange into sections and eat.

Sectioning an Orange

5. Hold the orange over a bowl to catch the juice.

6. Use a paring knife to remove all the peel, white pith, and membrane from outside the orange. The orange flesh should be exposed.

7. For each section, cut between the fruit and membrane on each side. Lift out each segment and drop it into the bowl.

Tags: bottom orange, orange rind, paring knife, white pith

Cook A Rainbow Layered Cake

Mix white cake batter with bright food coloring to create a rainbow effect.

A rainbow cake consists of seven colorful layers, stacked to create the appearance of a rainbow. Typically, white frosting holds the layers of a rainbow cake together and complements the multi-hued layers. The cake's layers are typically thinner than the layers of an ordinary cake. A rainbow cake adds a festive touch to a celebration and serves as a prefect treat during children's birthday parties, summer barbecues or rainy days.

Instructions

1. Preheat the oven to 350 degrees F. Grease two round cake pans with butter or oil.

2. Prepare two boxes of white cake mix according to the package directions.

3. Stir the mix thoroughly to remove any lumps. Scoop about one-sixth of the mix into a separate bowl. Scoop one-fifth of the remaining mix into a separate bowl. Divide the rest of the mix into four identical portions.

4. Examine the bowls of mix to be sure they each contain about one-sixth of the total mix. If one bowl contains too much mix, scoop some mix into a bowl that contains too little mix.

5. Squirt several drops of red food coloring in one of the bowls. Sit the batter until the food coloring blends completely.

6. Scoop the red batter into the cake pan.

7. Squirt several drops of yellow food coloring and one or two drops of red food coloring into a bowl to create orange-colored batter. Mix the batter with a clean spoon and scoop the batter into a greased pan.

8. Place the cake pans in the oven for about 15 minutes. Remove the two cakes from their pans and place them on a wire rack to cool.

9. Create the yellow and green bowls of batter. Squirt several drops of yellow into a bowl of white cake batter. Squirt several drops of yellow and one or two drops of blue into another bowl. Grease the two cake pans, scoop the batter into the pans and place the pans in the oven.

10. Bake the cakes for about 15 minutes. Remove the two cakes from their pans and place them on a wire rack to cool.

11. Mix and bake the blue and purple cakes. To create purple, mix several several drops of red food coloring with two or three drops of blue food coloring. For the blue cake layer, simply add several drops of blue food coloring into a bowl of white cake batter until the desired intensity of color is reached. After baking, remove the blue and purple cakes and allow them to cool.

12. Place the purple cake on a cake plate. Spread a thin layer of white icing on the cake using a knife.

13. Set the blue layer on top of the purple layer. Spread a thin layer of white icing onto the cake.

14. Add the remaining layers to the cake, in the following order: green, yellow, orange and red. Spread icing over the top of the cake and the sides of the cake.

Tags: food coloring, several drops, into bowl, Squirt several, Squirt several drops

Fry Japanese Quail Eggs

Japanese quail eggs are an ingredient in gourmet cooking.

Japanese quail produce small eggs of approximately 10 grams each; they are sometimes referred to as Coturnix quail. Found in Asian and gourmet food stores, quail eggs taste similar to hen's eggs. One hen's egg is equivalent to about five quail eggs

Procedure

Heat a tablespoon of butter in a small, nonstick skillet over medium heat. Do not allow the butter to brown or burn. Use the edge of serrated knife to slice off the bottom of the egg shell. Pour its contents into the skillet. Fry the eggs for approximately 45-to-60 seconds.

Considerations

You can fry up to four eggs at a time. Add 15-to-45 seconds per egg to the cooking time. For a firmer yolk, flip the eggs with a spatula after the egg white has solidified on the bottom.

Expert Insight

Celebrity chef Emeril Lagasse suggests putting a fried, Japanese quail egg on top of prepared crab cakes or roasted pork risotto.

Tags: Japanese quail, eggs approximately, quail eggs

Read An Italian Wine Label

If you've ever looked at an Italian wine label and thought, "Huh?" you're not alone. Unless you speak Italian, there's really no way to know what you're looking at. Sometimes the type of grape, the vineyard, or the region or subregion appears; sometimes, none of these do. These steps may help you understand Italian wine labels, but remember, fluent Italian is the only way to be sure.

Instructions

1. Learn some key Italian words for "farm." If you can recognize these words on the label, at least you'll know that the preceding or following word is probably the proper name of the farm or vineyard. Common words for farm are "cascina," "fattoria," and "tenuta." "Vigneto" is the word for vineyard, "produttore" is producer, "azienda" is company and "cantina" is winery.

2. Get to know common varieties of Italian grapes. There are more than 2,000 indigenous grapes in Italy, so memorizing them all is a problem. But a few of the more common ones are barbera, catarratto, malvasia, montepulciano, negro amaro, primitivo, sangiovese (a.k.a. brunello, prugnolo gentile or morellino) and trebbiano.

3. Know the wine regions of Italy. There are 37 wine regions, and these have their own subregions. The more important ones are Tuscany, Piedmont, The Tre Venezie (Friuli-Venezia Giulia, Trentino-Alto Adige and the Veneto), Apulia, Abruzzi, Basilicata, Calabria, Campania, Emilia-Romagna, Liguria, Lombardy, Sardinia and Sicily.

4. Memorize these additional Italian words: "riserva" means reserve and indicates that the wine was aged longer than usual; "superiore" means it was made under high standards of production; "classico" usually indicates a well-respected wine; "vecchio" means old; "secco" is dry; "dolce" is sweet; "vendemmia" and "annata" mean vintage; "imbottigliato" means bottled and "invecchiato" means aged.

5. Be familiar with the Italian government's levels of production regulation. "Indicazione Geografica Tipica" (IGT) wines have the fewest regulations of production; "Denominazione d'Origine Controllata" (DOC) is in the middle and "Denominazione d'Origine Controllate e Garantita" (DOCG) is the most highly regulated.

Tags: Denominazione Origine, Italian wine, Italian words, wine regions, words farm

Ways To Make Pinto Beans

Pinto beans are a high-fiber addition to your diet.

Pinto beans are frequently found in Mexican and Southwestern meals as a side dish or as part of the recipe. They are readily available at most supermarkets and identifiable by their beige color with brownish-red splotches.

Preparing Beans

Presoaking beans not only makes them easier to cook, but also makes them less likely to cause painful gas by reducing the indigestible sugars, or oligosaccharides. After removing any damaged beans and debris, thoroughly rinse the beans in cool water. Empty the clean beans into a Dutch oven or large saucepan and fill it with 3 cups of water per 1 cup of beans. Cover and leave the beans for six to eight hours or overnight. Once the beans are soaked, empty the water and rinse them again until the water runs clean. Another way to presoak beans is to boil the water for two minutes before removing the pot from the burner and covering for two hours.

Stove Top

When cooking beans on the stove top, add enough water to cover the pintos completely or, if you prefer to measure it out, add 3 cups of water for every 1 cup of beans. Bring the beans to a rolling boil before reducing the heat so they can simmer. Leave the beans to simmer for approximately two hours or until they are fork-tender. Stove top beans may be cooked with bacon or ham hocks for flavoring as well as chopped celery, onion, salt and other ingredients, such as oregano, basil or thyme.

Slow-Cooker

Making pinto beans in a slow-cooker allows you to slowly cook them even when you are not home. Unlike making stove top beans, there is no need to wait for them to come to a boil. Empty the soaked beans into the slow cooker along with ham hocks and seasoning. Season the beans according to your taste, however, chili powder, salt, pepper, chopped onion and oregano work well. Pour enough water in to cover the beans and ham hocks, then set the slow cooker to the lowest setting. Leave the cooker on for five to six hours or until they are tender.

Refried Beans

To make your beans into refried beans, cook them in a saucepan on the stove top with nothing other than water. Let the water boil, then simmer for approximately two hours or until the beans are tender. Use a potato masher or the back of a heavy spoon to mash the beans, using the liquid from the pan to keep it moist. In a skillet, saute a chopped onion in vegetable or olive oil until tender, then add the pinto bean mash and diced green chilies, cooking for 10 to 15 minutes or until some of the liquid evaporates.

Tags: beans into, hours until, approximately hours, approximately hours until, chopped onion, cook them

Grow Big Pumpkins For Halloween Pumpkin Carving

A large pumpkin is needed for an impressive jack-o'-lantern.

Just putting a pumpkin seed in the ground does not guarantee you a pumpkin to carve at Halloween. Even when you do successfully produce one of the bright orange fruits, it is not always the best size for carving. To produce a pumpkin large enough to impress those trick-or-treaters, you need to take special care with your plants.

Instructions

1. Plant seeds of a cultivar bred to produce large fruit. The consistent world-record biggest pumpkin comes from Atlantic Giant seed, but if you're not trying to break records, the heirloom pumpkin seeds for the Cinderella-style Rouge vif d' Etampes can be another good choice.

2. Incorporate well-aged cow and horse manure into the soil to add nutrients and improve the soil's texture and drainage. Add granular fertilizer with plenty of phosphorus to a depth of 6 inches. Ensure the part of the garden you are devoting to pumpkins is big enough to support the growth of large pumpkins. According to Ohio State University Extension, a giant pumpkin draws nutrients and moisture from as much as 2,500 square feet of garden space. Pumpkins need lots of nutrients, so amend that soil really, really well so that you can grow big pumpkins.

3. Start seeds indoors in 12-inch peat pots filled with potting soil, so transplanting is less stressful. Starting pumpkins them indoors gives them plenty of time to develop. Take really good care of your seedlings while they're indoors. When the weather warms in your area, move them outdoors, keeping them protected for the first four to six weeks of their outdoors time. Storm windows propped on hay bales or cement block can make a temporary greenhouse.

4. Allow only a few pumpkins on each plant to develop. Once your plant has gone from pumpkin flowers to pumpkins, pinch off some of the young pumpkins. This helps the plant concentrate on a smaller number of pumpkins, which will let the plant grow big pumpkins instead of a lot of small pumpkins.

5. Spray on a water-soluble foliar fertilizer after fruit has set. Growing big pumpkins is taxing on the plant, so keep it well cared for and fertilize once or twice a week. Be careful, though, as too much fertilizer can make the pumpkins grow too fast and that's not good if you want to grow big pumpkins.

Tags: grow pumpkins

Where Did The Zodiac Come From

The zodiac is broken into 12 sections tracing the path of the sun over a calendar year. However, the term zodiac is more commonly associated with the Greek version, where each section is represented by an animal or other device. Today, the zodiac is most often used as a horoscope in astrology.

Beginnings

The zodiac originated during the 7th century B.C. by Babylonian astronomers. This calendar affiliated each month with a different star constellation. This is also the beginning of the signs of the Zodiac, except Scorpio was the Eagle then.

First Appearance

The first appearance of the classical signs is on the Dendera zodiac, an Egyptian bas-relief dating from 50 B.C.

Other Cultures

Ancient Greek, Roman and Hindu cultures also adopted the zodiac as part of their astrological beliefs.

Ptolemy

Greek scientist Ptolemy is the father of the modern zodiac and coordinated the signs of the zodiac with the Houses and planets.

Spiritualism

Mystical branches of the major religions, such as the Kabbalah in Judaism, use the zodiac in their practices.

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How Much Federal Taxes Are Taken Out Of Paychecks

How much federal tax is withheld?

When you start a job, you are required to fill out and return a W-4 to your employer. This will have your filing status and allowances recorded for the payroll process. Your employer uses this form to select the correct tax table to use when calculating your federal tax liability.

Allowances

Allowances are the dependents that you are going to claim on your end-of-the-year income taxes. If you claim more allowances than what you claim on your tax return, you could owe money to the Internal Revenue Service (IRS) for underpayment of federal taxes. You can claim as many dependents as you qualify to claim to reduce the amount of federal tax taken from your pay, or enter "zero" for no dependents (allowances) to have more federal tax deducted from your pay.

Pretax Deductions

If you have a 401k or any other pretax deductions, these are subtracted from your gross income before the federal tax is calculated. You do not pay federal taxes on pretax income. For instance, if your gross pay is $400, and you put $25 each payday into a 401k, your federal tax liability would be on your adjusted gross income of $375 (400 minus 25 equals 375).

Federal Tax Tables

Employers use IRS Publication 15 to determine your tax liability. Tables are broken down by your marital status, your payroll periods (i.e., weekly, biweekly, semimonthly, monthly, etc.) and by the number of allowances you are claiming on your W-4. Your employer will take your adjusted gross pay and match it to the tax table to find the amount of federal income tax to withhold from your paycheck.

Percentage

Some employers use the percentage rate, which is also found in IRS Publication 15, to figure the federal tax withholding. This is usually done when using an automatic payroll system. The percentage rate starts are 10 percent for gross income, and the gross income amounts vary for married and single persons, as well as the payroll period.

Exempt from Taxes

If you claim tax exempt on your W-4, your employer will not deduct any federal tax from your gross income. This is a bad idea for anyone who does not deserve or is not entitled to claim exempt status. You may only file exempt status if you received a refund of all federal income tax you paid in the previous year due to zero tax liability, and if you anticipate that you will have no federal tax liability and a complete refund in the current year. If you file exempt in error, you will end up owing money to the IRS at tax time, as well as possible penalties, in most cases.

Tags: from your, gross income, federal liability, your gross, adjusted gross, amount federal

The Process Of Wine Making

Wine is an ancient drink that has been an important part of human societies for literally thousands of years. From its origins in ancient Greece, wine culture and the art of wine making spread throughout the ancient Mediterranean, Europe, and China. Today, wine is consumed on every continent in the world, and mainly produced in Europe, the Americas, South Africa, Australia, and New Zealand. The process of wine making has evolved throughout the centuries, and today there are thousands of wineries producing hundreds of varieties of wine.

Harvest

Grapes form the foundation of wine, and the numerous varieties of grape each produce a different type of wine. These grapes can be crossbred and mixed as well, during the wine making process. The grapes must be harvested at the precisely the right time to produce the best wine, and many high quality wineries prefer to harvest their crop by hand, as machines can sometimes crush the grapes during the harvest.

Grapes generally become ripe from late August to late October, but skilled wine makers know when to harvest their grapes by color and taste.

Crushing and Pressing

After the harvest, machines crush the grapes (this process used to be done by foot-literally). To make white wine, the juice will quickly be separated from the seeds and skins of the grapes, which will add color and tannins the longer they stay in contact with the juice. Thus, red wine is left to ferment with the skins and seeds for a longer period of time.

Fermentation

The juice (and skins and seeds for red wine) is then transferred to large containers, or vats, and yeast is added to begin the process of fermentation. Fermentation can take anywhere from 10 to 30 days, and differences in the fermentation process (such as steel vats versus oak casks, and how soon the fermentation is stopped) can result in different flavors and characteristics for the wine.

Filtration and Aging

When fermentation is stopped, the wine is filtered (the amount of filtration can vary, and can be intentional) and clarified. Once the yeast and solids have been removed from the wine, it is distributed to bottles and cases to be aged. There are many variations in the aging process, including length of time aged, and what type of container (or bottle) the wine is aged in. All of this adds distinct characteristics to the wine.

Tags: wine making, characteristics wine, crush grapes, fermentation stopped, harvest their, skins seeds

Make An Orange Mojito

A mojito is a classic Cuban cocktail with a rum base that can provide a sweet, cooling effect at your summer barbecue. Flavored versions of the drink, such as an orange mojito, can be made by substituting the traditional lime with orange slices, and some of the club soda with orange juice. This recipe makes 6 servings.

Instructions

1. Cut an orange into 6 to 8 wedges with a sharp knife. Set aside.

2. Measure granulated white sugar into a large pitcher.

3. Pour orange juice into the pitcher. Fresh juice is best, but you can use any kind of orange juice.

4. Add a handful of fresh mint leaves to the pitcher. Although mint is a traditional ingredient in a mojito, if you do not like mint, you can omit it.

5. Use a muddler to combine the sugar, orange juice and mint. A muddler is a kitchen tool found at bar supply stores (see Resources) that is flat at one end and is used to crush ingredients together. If you don't have a muddler, use a wooden spoon.

6. Add rum to the mixture in the pitcher. You can use white rum or an orange-flavored rum for an abundantly citrusy mojito.

7. Pour club soda into the pitcher. Mix all of the ingredients together.

8. Add a few ice cubes to each glass. Pour the orange mojito into the glass, sticking an orange wedge on top for extra flavor and artful presentation.

Tags: orange juice, club soda, ingredients together, into pitcher, orange mojito

Btu'S Needed To Refrigerate A Wine Room

Having your own wine room is the next step up from wine racks stacked all over your basement. Before you start randomly nailing boards, you need to determine keep the room of your dreams at the correct temperature.

The temperature you are going to want to maintain is 56 degrees Fahrenheit or 14 degrees Celsius, adequate for storage of all types of wines. You don't need to know put a satellite in orbit in order to achieve these results. You do need some basic math skills and a cheap calculator would be handy.

Find the Cubic Footage

In case you were not paying attention in geometry, cubic footage is the area contained within an area. In this case it would be your dream wine room. It is a simple formula and you will need three measurements: length, width, and height.

For example, lets find the cubic footage of a wine room that is twelve feet long, eight feet high and the distance from the floor to the ceiling is six and a half feet. You will need to multiply these three measurements. Using the example described above, 12 X 8 X 6.5 equals 624 of cubic footage or volume of space in your wine room. Next, you need to determine how many British Thermal Units (BTU) it will take to cool the space.

Determine Your BTU Needs

We'll continue to use the wine room described above as an example. If the average ambient temperature outside of your wine room is approximately 80 degrees Fahrenheit, a fairly constant average in most homes, your calculation is simple.

To achieve optimal storage temperature for any wine room you need 8.3 BTUs of cooling capacity for each cubit foot of space. Multiply your cubic feet, in this case 624, by 8.3. And 624 X 8.3 = 5,179 BTUs in this case. Now it's time to go shopping.

When to Buy

First off, don't count on your central air conditioner, that is unless you want to be known as Popsicle Toes. A vent from a home AC is not going to be adequate. You will need an independent unit to take care of all that bottled elixir.

There is a wide variety, in both price and gadgetry, to help you achieve your goal, and online retailers are your best bet for price and quality.

The chilling unit is one of the first things to purchase once you know the size of your room. Accommodations in framing to support the unit and an electric supply will be needed, so go shopping for what you need before you start pounding nails. You can handle the final installation yourself, but it is strongly recommended that any electrical work be done by a professional.

Tags: wine room, cubic footage, this case, will need, your wine

Use A Rice Cooker

In Asian countries, rice is the staple of the diet, so it is no surprise that the automatic rice cooker originated in Japan in the 1950s. Since then, this appliance has become popular in the United States. Using this electric pot designed to boil water fast and then keep it warm is simpler than making rice on the stove, because you don't have to watch it. Add this to my Recipe Box.

Instructions

Cooking Rice

1. Determine the amount of rice needed-most recipes call for 2 parts water to 1 part rice. Use the plastic measure provided.

2. Spray the pot with cooking oil spray. If you don't, the rice will stick on the bottom and sides.

3. Rinse rice until water runs clear. This will wash off excess starch and give you fluffier rice. Put rice and water in the pot.

4. Put the pot into the base and cover with the lid.

5. Push down the switch to start cooking. The switch will automatically return to the "Keep warm" setting when the rice is done, usually in about 20 minutes.

Using the Steamer Basket

6. Pour 2 cups of water into the pot. This measurement is for a 3-cup rice cooker. Use more water if you have a larger rice cooker.

7. Set the pot into the base.

8. Put the food into steam basket and put steam basket in inner pot. Cover the pot and plug it in.

9. Push the switch down to start cooking.

10. Let steam for about 30 minutes for 2 cups of water. Unplug the pot when the cooking is finished.

Tags: about minutes, cups water, into base, rice cooker, start cooking, steam basket

Halloween Food Ideas For Kids

Balance out the Halloween sugar rush with some healthy options.

Kids can be picky eaters, so use the Halloween holiday as an excuse to make a variety of creative foods that they might not otherwise be inclined to try. For instance, present your snacks in a playful way, and keep your ghoulish creations healthy by using ingredients like fruits and vegetables; this should help balance out all the sugar they'll be eating after the annual candy haul.

Veggie Platter

Vegetables are probably the No. 1 food that kids have the most gripes about eating, so it may seem like a lost cause to try to serve them on Halloween. However, a creative presentation can make all the difference in how kids respond to being served a plateful of veggies. Fortunately, you have a variety of inspirations that stem from commonly recognized Halloween symbols to assemble your snack. For instance, try constructing a skeleton on a platter using fresh, colorful vegetables like bell pepper strips, carrots, celery, broccoli, and mushrooms; your kids should get a kick out of choosing which "bone" to eat first. For a gross-out option, carve a small cooking pumpkin like a jack-o'-lantern and spoon some dip so that it's spilling out from the mouth and onto the plate; surround your "puking pumpkin" with a variety of fresh vegetables for dipping.

Freaky Fruits

Fruits are usually a little easier to get kids to eat since they're sweeter than vegetables, but when it comes to the decision between a candy bar and a plain piece of fruit, it's usually the candy that wins. However, giving fruits a creepy makeover for Halloween can make a big difference. Make "monster eyes" by preparing some red gelatin mix and placing it in an ice cube tray. Once the gelatin has set halfway, place a grape in the center of each tray compartment and then let the eyeballs finish setting. Another fruity idea is ghost bananas; cut peeled bananas in half, dip them in orange juice, and then roll them in shredded coconut, adding two raisins for eyes and a popsicle stick to make these a freaky, frozen treat.

Petrifying Pizzas

For a healthy alternative to regular pizza, use pita bread or English muffins to make kid-sized personal pizzas. Allow the kids to decorate the pizzas to look like spooky faces or jack-o'-lanterns using a variety of healthy toppings like low-fat cheese or sliced vegetables. Bake the finished creations and serve them to your kids for a yummy Halloween dinner.

Monster Fingers

This creepy snack just requires some lean hot dogs and ketchup. Make the hot dogs according to the directions, and then slice them once lengthwise and again in half. Arrange the sliced hot dogs on a plate and then cover them in ketchup; tell your kids these are severed monster fingers and serve them as a creepy snack. In the case of dietary restrictions, substitute other items to take the place of the hot dogs and ketchup, like carrots and salsa, for instance.

Tags: serve them, your kids, creepy snack, dogs ketchup, make difference

What Is Red Rice Grain

Rice is grown in many countries, and from Asia come several varieties that are red.

Rice, one of the world's leading sources of nutrition for centuries, comes in hundreds of varieties and in many other colors besides the expected shades of brown. Several varieties of rice are an appealing red color. Red rice grain has a more complex taste and contains more nutritious, fiber-filled bran than many lighter-colored rices.

Himalayan Red Rice

Himalayan red rice is similar to the long-grain brown rice that is a health-food staple in the United States. Its outer bran layer is what gives it the red color.

Bhutanese Red Rice

Bhutan, a Himalayan kingdom between India and China, also has a red rice. Unlike the Himalayan red rice detailed above, Bhutanese red rice is a short-grained variety and cooks more quickly than long-grain red or brown rices.

Thailand's Red Rice Varieties

Thailand has two well-known varieties of red rice: coral red jasmine rice and red cargo long-grain rice. Both are high-fiber rices with a nutty, strong flavor and aroma. Coral red rice grains are fully red, not just red in the hull, and when cooked as part of a dish, the red color will spread to the remainder of the foods.

Chinese Red Yeast Rice

A type of rice that is deliberately grown to be red is red yeast rice. It's cultivated in Asian countries, especially China, by growing a yeast onto rice. An extract from the rice is marketed as a health supplement. According to MayoClinic.com, red yeast rice was used as a digestive and circulatory aid as far back as 800 A.D. in China.

Tags: Himalayan rice, long-grain brown, rice that, varieties rice, yeast rice

Make Cold Spinach Dip

When planning a dinner party or other similar gathering, it is best to have the dishes planned out hours in advance to ensure all of the foods are properly prepared. Prior to the main course, you may wish to serve your guests a healthy dip for tortilla chips, vegetables, crackers and other assorted breads. There are several different types of spinach dip recipes, but the cold spinach dip is the quickest and most effective way to kick off your evening of culinary treats.

Instructions

1. Cut a medium-sized circle from the top of the loaf of bread, as you will be adding all of the ingredients once mixed. Continue hollowing out the bread until you have an adequate area for the mixture to be placed. Creating a spinach dip inside a bread bowl is a fun and edible way to serve this common appetizer.

2. Add the spinach to a medium-sized mixing bowl before adding anything else. Pour in the ingredients from the vegetable or dressing mix package. Mix these foods together until properly tossed.

3. Add the remaining ingredients to the mixed vegetables and spinach. Stir this combination thoroughly until the texture of the dip is consistent throughout the bowl.

4. Pour the mixed ingredients into the bread bowl until completely filled to the top. It is fine to overflow the hollow space in the bread with the mixture, as you may wish to cut up the pieces of bread for serving once all of the dipping items have been used.

5. Set the spinach dip mixture in a refrigerator for at least one hour to continue to chill. Select an appropriately sized serving dish to keep the spinach dip at a safe temperature.

Tags: bread bowl

How Cook Fried Skinless & Boneless Chicken Tenders

Boneless, skinless chicken is the best type of chicken you can eat because it removes the harmful fat. However, frying chicken in lard or fat does not enhance the healthiness of the chicken. There are several alternatives to these greases that you can use to fry up chicken tenders and have a tasty main course for your dinner.

Instructions

1. Pour approximately 8 ounces of your favorite salad dressing into a frying pan large enough to cook four to five chicken tenders. For example, raspberry walnut vinaigrette yields a sweet and fruity flavor, whereas using a low fat Italian dressing will yield a zesty flavor.

2. Heat the dressing in the pan until hot. Once hot, place the chicken tenders in the salad dressing.

3. Turn the chicken every minute. After six minutes, check the center of the chicken tenders with a meat thermometer. Repeat the process until the center of the chicken reaches 165 degrees F.

4. Drain the excess dressing from the frying pan and return the pan to the stove. Dry the chicken until blackened to your preference. The small amount of oil left after draining the pan will keep the chicken from sticking.

Tags: center chicken, chicken tenders, chicken tenders, salad dressing

Make Creme Filling

Creme filling complements the chocolate of an eclair.

Creme filling is often used by pastry chefs to fill eclairs, cream puffs and tarts. This rich but mildly sweet ingredient is also piped into cupcakes or used between cake layers. Vanilla extract is the traditional flavoring ingredient, but many newer recipes incorporate fruit or nut flavors into the creme filling batter for added flavor depth. The handful of ingredients used in creme filling must be constantly stirred to create the ideal consistency without burning.

Instructions

1. Pour the milk into the saucepan or at the top of a double boiler. If using a double boiler, make sure to fill the bottom pot with water. Bring the milk to a boil over medium heat, stirring often with a wooden spoon. Remove from the heat and cover to keep warm.

2. Combine the sugar and egg yolks in a mixing bowl. Whisk until it is creamy.

3. Add the flour, cornstarch and salt to the mixing bowl. Whisk until it is completely smooth.

4. Remove the cover from the milk and pour one-quarter of it into the mixing bowl, whisking gently while you pour. Add the rest of the milk and whisk to completely combine.

5. Pour the mixture immediately back into the pot and cook over medium-low heat. Whisk continuously and watch for bubbles. When the mixture begins to boil, increase your whisking speed and rapidly beat the mixture for 1 to 2 minutes. This will prevent scorching.

6. Scoop a bit of creme from the pot and drop it back into the pot to test for doneness. If it creates a mound, it is thick enough.

7. Remove the pot from the heat and whisk in the vanilla. If the creme is lumpy, pour it through a fine wire mesh strainer.

8. Stir the creme often to release heat from the bottom as you let it cool.

9. Scoop the creme into an airtight container when it is almost at room temperature. Cover it directly with plastic wrap, which will prevent a skin from forming. Refrigerate for at least 4 hours or until it is completely cooled.

Tags: mixing bowl, back into, bowl Whisk, bowl Whisk until, double boiler, from heat

How Tone Down A Dry Rub That Is Too Spicy

Too much chili powder results in a dry rub that is too spicy.

Dry rubs transform food from ordinary into extraordinary. The flavors of the rub permeate the meat, chicken or fish. Dry rubs work their magic on vegetables as well. Before getting started with a new commercially made dry rub or new recipe you're trying for the first time, stir a bit of it into sour cream. Taste the mixture to see if has just the right amount of spice for you. If it's a five-alarm spice flavor and you can only tolerate two-alarm, you'll need to tone the rub down.

Instructions

Before the Rub

1. Add mild dry herbs such as parsley or paprika to the dry rub. If it's very spicy, add 1 tbsp. of herbs to every 3 tbsp. of dry rub.

2. Mix 1 tbsp. brown sugar into the dry rub. The sweetness cuts the heat. Start with 1 tbsp. to every 1/4 cup of dry rub.

3. Make an extra 1/4 cup of your dry rub recipe without the hot pepper flakes, cayenne pepper, mustard, black pepper or other seasoning used for heat. Combine the two mixtures together.

After the Rub

4. Scrape off as much rub as possible from the meat or chicken with a butter knife. Reapply fresh rub made without the hot spices. What you couldn't scrape off will still flavor the meat, but the spice level won't be as hot.

5. Rinse off the rub with fruit juice. Enough of the rub will remain to be somewhat flavorful. The fruit juice's sweetness cuts the heat.

6. Start over by holding the meat under running water. Pat dry. Tone down the rub with additional herbs then reapply.

After Cooking

7. Make a sauce for the meat that doesn't include any spices. Serve over the meat.

8. Shred the meat. Combine with sweet peppers, mild onions or other vegetables and serve. The vegetables add bulk to the dish and spreads the spiciness out.

9. Cut the meat into shreds. Combine with sweet peppers, mild onions or other vegetables and serve.

Tags: Combine with, Combine with sweet, cuts heat, cuts heat Start, fruit juice

Wheat Grass & Gluten

wheatgrass

Wheat grass, harvested from an immature wheat plant, should not contain gluten, the protein found in the wheat berry. However, some experts on celiac disease believe that it may be contaminated by gluten-containing seeds.

Growing Wheat Grass

Wheat grass comes from the same plant that the cereal grain does. It can be grown outdoors or, more commonly, in indoor trays.

Benefits

Wheat grass advocates claim that it bestows a variety of health benefits; research has proved its value as a green vegetable and a source of several vitamins.

Processing

High in chlorophyll, which the human body cannot process, wheat grass is processed into juice, dried to form tablets, and taken as a health food supplement.

Gluten Content

Experts are divided on whether or not wheat grass contains gluten. Gluten is found in the wheat berry, so should not be present when the grass is harvested. Depending on its growing conditions, however, seeds from mature plants may end up in the wheat grass.

Gluten-free?

According to the Celiac Sprue Association, wheat grass has been insufficiently tested to determine its gluten content; Celiac.com, a resource for those who have celiac disease, has placed wheat grass on its "unsafe foods" list.

Tags: wheat grass, celiac disease, found wheat, found wheat berry, grass harvested

Make Chocolate Doughnut Holes

Make Chocolate Doughnut Holes

Chocolate doughnut holes are easy to make at home with refrigerated biscuit dough, chocolate and confectioners' sugar. They can be further embellished by adding a number of optional ingredients, if desired. This recipe yields approximately 24 chocolate doughnut holes, but it can be doubled or tripled.

Instructions

1. Fill a large saucepan about one-third full with peanut oil. Turn the heat to medium and warm the oil until it reaches 350 degrees F. Use a candy thermometer to check the temperature.

2. Open a can of refrigerated biscuits and separate the dough. Cut each individual biscuit into four equally sized pieces and roll them into balls. These are your doughnut holes.

3. Place the doughnut holes into the hot oil and fry for 3 to 5 minutes, flipping about halfway through cooking to brown both sides. Remove the holes from the oil and place them on paper towels to drain.

4. Add one 4-oz. bar of sweet chocolate, half a square (1/2 oz.) of unsweetened chocolate and one stick of unsalted butter to a small saucepan. Turn the heat to low and allow the mixture to melt completely, stirring occasionally.

5. Slowly add 3 cups of confectioners' sugar and 1½ cups of evaporated milk to the melted chocolate, alternating a bit of each, until the ingredients are combined. Turn the heat up to medium and bring the chocolate mixture to a boil, stirring occasionally.

6. Turn the heat to low again, and stir until the chocolate becomes creamy and thick, about 5 to 10 minutes. Add 1½ tsp. of vanilla extract, and stir well to combine. Remove the mixture from the heat.

7. Use a fork to pick up the doughnut holes, one at a time, and dip them in the melted chocolate before it begins to cool. Place the finished chocolate doughnut holes onto a plate until the chocolate sets, about 5 minutes. Serve immediately or refrigerate.

Tags: doughnut holes, Turn heat, about minutes, chocolate doughnut holes, confectioners sugar