How To Open A Swiss Bank Account

In Europe, the US dollar is now referred to as the "American Peso". It appears that the dollar keeping losing its value and purchasing power compared to other currencies around the world. If you want value and safety for your dollars,and you are concerned about the liquidity of your US bank, then perhaps you may want to keep a portion of your savings in Swiss francs. Under Swiss law, 40% of all Swiss francs must be backed by gold. But it's actually around 56%. That's what makes it one the most stable currerncies in the world. Several Swiss banks have offices in the US but they only offer accounts in US dollars or asset management for clients who have $200,000 or more to invest. If you want a "retail account" or a "numbered account", you must do it through the bank's headquarters in Switzerland. You can find bank names and contact information from the Swiss Bankers Association at www.swissbanking.org/en/home.htm Credit Suisse, http://www.credit-suisse.com/global/en/, and UBS are the two largest Swiss banks and they control 50% of the bank market share in Switzerland. They also have the most branches around the world. Once you've picked a bank, you can apply by mail or go directly to the bank in Switzerland. The minimum to open an account is usually $250. Forms and applications vary among banks, but for a mail application, you'll need a send a signature cettification form and an authenticated copy of your passport. If you ever have to report a problem with your Swiss account, you can contact the bank's legal department and file a complaint. If your claim is denied, you can contact a mediator at www.bankingombudsman.ch/english If you still get no satisfaction and want to sue, you'll need a Swiss lawyer. You can search for one at www.swisslawyers.com As a US citizen, you can have a bank account anywhere in the world. However, as a US citizen, you are required to report income from those accounts on your tax return. Besides reporting your bank account income to the IRS, you must also disclose the existence of those foreign bank accounts to the US Treasury Department. For more information, consult the IRS, the Treasury Department, your accountant or tax attorney.

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Plan Your Wedding On The Web & Save Time & Money

To Start Off go 2: www.Weddings.Alltop.Comand www.ManoloBrides.Com for creative ideas. Price Out Your Dayat www.CostOfWedding.Comand www.CostHelper.Com to get a breakdown on low-end, mid-range and high-end weddings. Get Reviews On Vendors at www.WeddingWire.Com, www.TopWeddingQuestions.Com then get photographer, DJ, and band samples at www.ADJA.Org , www.WeddingMusicUsa.Com and at www.WPJA.Com . Order Wedding Invitations at www.Carlsoncraft.Com or at www.MomentalDesigns.Com Get Money Saving Tips at www.Cheap-Chic-Weddings.Com and out them in a spreadsheet from www.NumSum.Com Order Wedding Gown & Brides Maid Dresses at www.BridalOnlineStore.Com, www.BrideCouture.Com, www.GownSales.Com and www.VintageGown.Com. Create A Free Wedding Website at www.Ewedding.Com. Start A Wedding Registryat www.WeddingChannel.Com, or have guests contribute to your honeymoon at www.SendUsOff.Com or to your favorite charity at www.JustGive.Com. Shop For Wedding Favors at www.Beau-Coup.Com, www.Etsy.Com and www.Save-On-Crafts.Com Make travel arrangements for your honeymoon at www.TravelZoo.Com and www.BookingBuddy.Com Get An Online Map Tool fro out of town guests at www.WeddingMapper.Com. Find Dance Tutorials on ballroom dancing at www.YouTube.Com Check Out The Marrige Laws In Your State at www.MarriageLaws.Com Order Gifts For Attendants at www.MyGroomsMenGifts.Com or at www.BlueFly.Com. After e-mailing your wedding announcemnet to your local paper Finalize Your Reception Seating at www.SimpleSeating.Com

Grill Times For Chicken, Meat, Fish & Veggies

CHICKEN Bonless chicken breats should be cooked on direct heat 5 to 6 minutes per side. Cutlets should be cooked 2 or 3 minutes per side. Chicken wings should be cooked covered on indirect heat about 25 to 30 minutes. Bone-in chicken breasts should be cooked on indirect heat 40 to 50 minutes. All internal chicken temepratures should average 165F on a food thermometer. BEEF For 1/2 inch to 1.5 inch steaks cook on direct heat 4 to 6 minutes per side, then on indirect heat covered for 4 to 10 minutes for medium rare. For 1 inch hamburgers on direct heat 5 to 6 minutes per side for medium doneness. For tenderloin steaks, cook on direct heat turning occasionally 6 to 8 minutes. Then cook on indirect heat, covered, for 10 to 12 minutes. All internal beef temperatures should average about 145F to 160F on a food thermometer. PORK For 3/4 to 1 inch pork chops, cook on direct heat 4 to 6 minutes per side. For baby back ribs, cook on direct heat, covered, 4 to 5 minutes per side.Then cook covered on indirect heat for 15 to 20 minutes. All internal pork temepratures should average 160F on a food thermometer. LAMB For 1/2 inch to 1.5 inch thick chops, cook on direct heat from 3 to 6 minutes per side for medium rare. For bonless leg of lamb, cook on direct heat for 4 to 5 minutes per side, then cook covered on indirect heat for 15 to 20 minutes formedium rare. All internal lamb temepratures should average 145F on a food thermometer. SEAFOOD For 3/4 to 1 inch thick pieces of fish fillets or steaks cook on direct heat 3 to 5 minutes per side. For shrimp and scallops, cook on direct heat 1 to 2 minutes per side. VEGGIES Cook just about all veggies 4 to 6 minutes per side on direct heat.

Hot Summer Marinades, Rubs And Sauces

To Grill With Marinades combine all ingredients in a large 1 gallon resealable plastic bag, shallow bowl or baking dish. Never marinate in reactive metals like aluminum or cast iron. Add up to 2 pounds of chicken, meat or seafood or veggies and refrigerate covered from 20 minutes to overnight. The longer time the better. For seafood and veggies, marinate for no longer than 15 minutes or the seafood or veggies may become mushy. Turn the food occassionally so all surfaces are exposed to the marinade. Before cooking, remove food from the container and shake off excess liquid. Cook on a lightly oilled grill to the desired doneness. Then toss the marinade when you're done with it since it may contain bacteria. Lemon Rosemary Marinade 1/3 cup olive oil, 1 lemon sliced thin, 6 sprigs rosemary, 4 garlic cloves, 1/2 teaspoon kosher salt. Ginger Sesame Marinade 1/4 cup low sodium soy sauce, 1 tablespoon grated ginger, 1 tablespoon sesame oil, 2 scallions thinly sliced, 1/4 teaspoon crushed red pepper. South West Marinade 1/2 cup cilantro leaves, 1/4 cup orange juice, 1/4 cup olive oil, 1 jalapeno halved and sliced, 1/2 teaspoon kosher salt. RUBS To grill with rubs, combine all ingredients in a small bowl. Coat 2 pounds of chicken, meat or seafood with the rub by presssing gently to help it to stick to the food. Cook on a lightly oiled grill to the desired doneness. For best results, apply the rub several hours before cooking. Then refrigerate the food covered until you're ready to cook. Since rubs are easy to keep, you can make double or tripple batches to have them handy when you need them. Just keep then stored in a tightly sealed container in a cool dry place and they will remain fresh for a month. Mediterranean Rub 2 tablespoons dried basil, 2 teaspoons dried thyme, 1 taespoon dried sage, 1 teaspoon fennel seeds, 1/2 teaspoon kosher salt,1/2 teaspoon pepper. Use it on bonless chicken and turkey breasts, skirt staek, lamb chops, shrimp and striped bass. Barbecue Rub 3 tablespoons paprika, 1 tablespoon brown sugar, 1 tablespoon dried oregano,1 tablespoon ground coffee, 1.5 teaspoons kosher salt, 1/2 teaspoon pepper. This rub is best with strip steak, bone-in chicken, and babyback ribs. Cajun Rub 1 tablespoon mustard powder, 1 tablespoon ground cumin, 2 teaspoons celery seeds, 1.5 teaspoons black pepper, 1 teaspoon kosher salt, 1 teaspoon brown sugar, 1/8 teaspoon cayenne pepper. This rub gos best with chicken wings, london broil, pork tenderloin, pork chops, shrimp, and salmon. Parsley & Pine Nut Salsa 1/2 cup extra virgin oilive oil, 1/2 cup flat-leaf parsley, chopped 1/4 cup toasted pine nuts, 1 chopped scallion, 1 teaspoon red wine vinegar, 1/4 teaspoon kosher salt, 1/8 teaspoon pepper. Mustard Herb Sauce 1/2 cup Dijon mustard, 1/4 cup sour cream, 2 tablespoons chopped fresh herbs like dill, thyme or parsley. 1/4 teaspoon kosher salt. Sweet Relish 1 medium red onion cut in half and thinly sliced, 3 tablespoons fersh lemon juice, 1 tablespoon extra virgin olive oil, 2 teaspoons honey, 1/4 teaspoon kosher salt, 1/8 teaspoon cayenne pepper. Relishes, sauces and salsas go with any type of chicken , meat or seafood. For best results, they work best after the ingredients have a few hours to meld. But they should be discarded after 2 days.

HOT SUMMER WINES UNDER $13

REDS: 2006 Valentin Bianchi Elsa Malbec $9,
2006 George Duboeuf Beaujolais $12, Begeda Septima 2005 Argentina $12, Pascul Toso 2005 Argentina $12 , Montes Classic Series 2006 Chile $12 , Trivento Select 2005 Argentina $12.
WHITES:2006 McManis Family Vineyards Viognier $11. PINO GRIGIO: 2007 Yellow Tail Australia $8, 2006 Talus Collection California.ROSE: 2007 Yellow Tail Australia $8, 2006 Big House Pink $10.

World's Best Gin & Tonic & Margarita

Gin & Tonic: First, use ONLY Plymouth brand gin. Second, use ice cubes made ONLY from Schweppes tonic water. And last, top off the drinks ONLY with fresh Schweppes. Margarita Ingredients: 4 tsp grated lime zest, 1/2 cup lime juice from 2 or 3 medium limes, 4 tsp grated lemon zest, 1/2 cup lemon juice from 2 or 3 medium lemons, 1/4 cup super fine sugar, pinch table salt, 1 cup 100% reposado agave tequila, and i cup of Tripple Sec. Combine lime zest and juice, lemon zest and juice, sugar and salt in a large liquid measuring cup. Cover with plastic wrap and refrigerate from 4 to 24 hours. Then divide 1 cup of crushed ice between 4 to 6 Margarita or Old Fashioned glasses. Strain juice mixture into 1 quart pitcher or cocktail shaker. Add tequila, Triple Sec and remaining crushed ice. Then stir or shake until completely combined or chilled for 20 to 60 seconds. Strain into ice-filled glasses and serve immediately.