The Best Place To Buy Mens Suits, Shirts & Shoes

The best place to buy a men's suit is at Nordstrom. The house brands called John W. Nordstrom and Broletto sell for around $600. But these garments are equal in quality to suits selling for $1,000 or more. Nordstrom also employs skilled tailors and sales associates which will increase the odds that you will get a good fit for your body type. If you live or work near a Saks Fifth Avenue store, their Saks house brand suit at $695 is another excellent value. Just maker sure you choose a timeless style that won't go out of date and select a fabric in an 8.5 oz to 10 oz weight. This fabric can be worn year around in every season. The best place to buy high quality dress shirts with french cuffs at a fair price is at Charles Tyrwhitt in London. You can buy one shirt for $59 or 4 for $199. See: www.ctshirts.co.uk Since many people will form an impression of you based on the quality of your shoes it's a good idea to invest a few extra dollars in a quality pair of shoes. You can now wear dark brown shoes with gray or blue suits but you should wear black shoes with black suits. Just make sure you buy laced-up shoes or slip-ons and avoid shoes with tassels. They look dated. The best value in quality men's shoes from $195 is at Allen Edmonds. They are made in the USA and the company will "re-craft" your old Edmonds shoes like new starting at $30. Call 800-817-7615 or see: www.AllenEdmonds.Com

The Best Way To Find A Job

The odds of finding a job mailing out resumes is just 7%. When you respond to ads in a professional journal your odds of success are still static at 7%. Responding to job on the internet gives you a slight boost at 10%. Responding to newspaper ads gives you the lowest odds of success at 5%. But it could jump to 24% if you're looking for a minimum wage job. Working with a private employment agency only gives you a 5% success rate since employers don't feel the need to pay private search firms in a down economy. However, your odds of finding a job by networking jumps to 33% because employers love to hire people based on personal recommendations from trusted employees and cntacts. If you don't mind knocking on doors unannounced your odds of success will jump to 47%. But this tactic doesn't work well with large companies. So limit this method to companies with 50 employees or less. Calling companies out of the yellow or white pages can boost your chances of finding a job to 69%. Just ask for the owner and briefly explain your background or skills. Then ask if he or she knows anyone who would be interested in hiring someone like you. Keep in mind this won't work with large companies that have voice mail systems and operators. The best odds of finding a job jumps to 70% when you partner with others to form a job hunting group. Just put together a group of job seekers like yourself and agree to keep any eye out for each other for jobs for people in the group. You could meet once a week at a coffee house or someone's home to trade job info and strategies.

How To Eat Steak On A Hamburger Budget

The pre-cut, pre-packaged meats you see at the supermarket are grossly over priced. You can request much cheaper and equally delicious alternatives from the butcher working behind the meat counter where you shop. Instead of Rib Eye Steak at $13 lb, you can buy Chuck Eye for about $2 lb. Ask your butcher to cut a 4 inch roast off the front of a bonless chuck, peel out the chuck eye, and cut it into steaks. Instead of buying Beef Short Ribs at $5 lb, buy Flatiron at $2 lb.Wait until there is a sale on cross rib roasts which happens all the time. Then ask your butcher to carve a flatiron roast out of the cross rib. Then have him cut up the flatrion into boneless country-style ribs. Instead of buying Lean Ground Beef at $7 lb, buy Bottom Round a lean, meaty beef cut at $2 lb. Just ask your butcher to grind up a bottom round roast for you. Instead of opting for Pork Tenderloin at $6 lb, ask for Boneless Loin Roast at $2 lb. Ask the butcher to carve an entire roast or cut it into medallions fro frying, chunks for BBQ's, oe thin slices for strir-fry. Roasting Chickens or large whole frying chickens are $1.69 lb. Instead, buy pre-packaged Whole Fryers at .69 to 1.29 lb. You can also buy dark meat hindquarters at .59 lb. Instead of buying Veal at $13 lb, get Boneless Pork Sirloin at$2 lb. Its a tender cut from the backbone of the hog that has the same color and mild flavor as veal. Ask your butcher to slice it very thin and it makes a great substitute for veal in veal Parmesan and veal Scalopini. Instead of buying Italian Sausage at $4 lb, get Pork Shoulder Butt at $2 lb. Have your butcher grind it then you can easily mix it with Italian or breakfast sausage seasoning yourself. Without seasoning, its a great substitute for ground beef. If you buy organic meats, you can cut the price of organic cuts by 66% by using this tips.

How Rent Out Your House Or Apartment For $10,000 A Day

Resourceful people know that they can rent out their house or apartment for movie shoots, TV commercials, fashion shoots and other events for $1,000 to $10,000 a day. When you rent just make sure you're dealing with a reputable company. That means you should have a contract , the producer should be insured and you should be paid before the shoot. Also, anything fragile should be put away or protected. In addition, the production company must carry at least $1 million in general liability and third-party property damage. They must also supply a security deposit. For more information, contact the www.EmpireLocationCompany.Comat 646-717-4307 and www.WorldLocations.com at 310-659-0599.

Valentine's Day Recipes

Linzer Heart Cookies Preparation Time: 1 hour plus chilling Bake Time: 10 to 12 minutes Makes about 1 1/2 dozen cookies Ingredients: 1 3/4 cups all-purpose flour 2 teaspoons baking powder 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/2 cup (1 stick) butter, softened 1 cup granulated sugar 1 large egg 1 teaspoon vanilla extract Confectioners’ sugar 1/2 cup raspberry jam, strained 1. In a medium bowl, combine the flour, baking powder, cinnamon and nutmeg. In a large bowl, using an electric mixer set on medium, beat the butter and granulated sugar until light and fluffy; beat in the egg and vanilla. Gradually add the flour mixture until combined. Wrap the dough in plastic wrap and chill 1 to 2 hours or overnight. 2. Preheat the oven to 350F. On a lightly floured surface, roll half of the dough to an 1/8-inch thickness. Using a 2 1/4-inch heart cutter, cut out heart shapes, rerolling scraps as needed. Repeat with the remaining dough. 3. Place the heart shapes 1 inch apart on ungreased baking sheets. Using a small heart cutter, cut out centers from half of the hearts; remove the centers with a small spatula. 4. Bake the cookies until lightly browned, 10 to 12 minutes. Transfer to wire racks and cool completely. 5. Set the racks, with cookies still on them, over waxed paper. Sift confectioners’ sugar over the heart frames. Lightly spread about 1/2 teaspoon of the strained jam over the large uncut hearts. Place the heart frames on top of jam-topped cookies. Tip: Baking Times The heart frame cookies will take less time to bake than the uncut hearts. Check the cookies after just 8 or 9 minutes and remove any cookies that are done. Variations Instead of raspberry jam, you can use strawberry—or whatever flavor strikes your fancy. For chocolate lovers, replace the jam center with melted semisweet chocolate. When set, drizzle more melted chocolate on top of the confectioners’ sugar. Brownie Heart Tartlets Preparation Time: 45 minutes Bake Time: 15 minutes Makes about 3 dozen tartlets Ingredients: 1 1/2 cups all-purpose flour 1/3 cup granulated sugar 1/4 cup cocoa powder 1/2 cup plus 2 tablespoons butter 3 tablespoons milk 2 teaspoons vanilla extract 6 ounces semisweet chocolate, melted 1 tablespoon butter, melted 1/3 cup brown sugar 1 egg Confectioners’ sugar Mini candy hearts 1. Preheat the oven to 350F. In a food processor, combine the flour, granulated sugar and cocoa and process until blended. Add the butter and process until the mixture is crumbly. Add 2 tablespoons milk and 1 teaspoon vanilla; process until a dough forms. 2. On a lightly floured surface, roll out the dough to a 1/4-inch thickness. Using a cookie cutter or a glass with a 2 1/2-inch diameter, cut out rounds of dough. Reroll scraps as needed. 3. Carefully press the rounds into the cups of heart-shaped mini muffin pans. Trim off excess dough by gently pressing a dull knife along the tops. 4. In a medium bowl, combine the melted chocolate, melted butter, brown sugar, egg, remaining 1 tablespoon milk and remaining 1 teaspoon vanilla. Spoon 1/2 teaspoon of the filling into the dough shells in each heart cup. 5. Bake the tarts until the filling has set, about 15 minutes. Transfer the pans to a wire rack to cool slightly. Carefully remove tarts from the pans; cool completely. Decorate the cooled tarts with confectioners’ sugar and candy hearts. Tip If the rounds of dough tear, don’t panic! Just press the pieces together when placing the dough into the muffin cups. Variation Dress up these tarts even more by piping whipped cream along the edges and topping with a cherry. Chocolate-Dipped Strawberries Preparation Time: 10 minutes Cook Time: 10 minutes Makes 9 berries Ingredients: 2 ounces semisweet chocolate 1 tablespoon butter 9 large strawberries with caps or stems 1/4 cup cognac or orange juice 2 tablespoons honey 1 cup sour cream 1. Line a baking sheet with waxed paper; set aside. Heat the chocolate and butter in the top of a double boiler set over simmering water, stirring, until melted, about 5 minutes. Remove from the heat. Let cool slightly. 2. Holding the strawberries by the cap or stem, dip one at a time into the chocolate mixture, coating halfway. Gently place the berries on the lined baking sheet; let coating set. 3. Meanwhile, make the dipping sauce. In a small pan, simmer the cognac and honey until reduced slightly, about 5 minutes. Cool briefly, then fold the mixture into the sour cream in a small bowl. When the chocolate is set, arrange the strawberries on a serving plate. Serve with the dip. Tip Don’t refrigerate the dipped berries or the coating will “sweat” and become mushy. Molten Chocolate Cakes Preparation Time: 15 minutes Bake Time: 15 minutes Makes 12 individual cakes Ingredients: 1 1/4 cups (2 1/2 sticks) butter 3/4 cup semisweet chocolate chips 4 medium eggs 1/2 cup sugar 3/4 cup all-purpose flour 12 caramel candies 4 tablespoons evaporated milk 1. Preheat the oven to 325F. Grease 12 muffin cups. 2. Combine the butter and chocolate chips in the top of a double boiler set over simmering water. Cook, stirring constantly, until the chocolate is melted. Let stand to cool slightly. 3. In a large bowl with a mixer set at medium, beat the eggs and sugar until thickened, about 5 minutes. Gradually add the flour, beating at low speed. Add the chocolate mixture and beat until thick and glossy, about 3 minutes. 4. Fill the prepared muffin cups two-thirds full. Bake the cakes for 5 minutes. 5. Meanwhile, combine the caramels and 2 tablespoons evaporated milk in the double boiler. Cook, stirring constantly, until the caramels are melted. 6. After baking the cakes for 5 minutes, spoon 2 teaspoons of the caramel mixture into each muffin cup. Bake for 8 minutes longer. Invert cakes onto individual serving plates. 7. Stir the remaining 2 tablespoons evaporated milk into the remaining caramel mixture. Serve the sauce with the warm cakes. Tip: Microwave Option To melt the chocolate chips and butter in a microwave oven, use the Defrost setting and microwave, stirring the mixture occasionally, for about 4 minutes.

How To Avoid Eating Food Made In China

If you are like us, you don't want to buy food "Made In China ". But unfortunately, the great majority of everything we find in a store is just that... " Made in China ". Just look at the labels. It will surprise you. Especially your FOOD, Meat, Canned Fruit, Seafood and many other items. Why are we buying MADE IN CHINA when the USA produces (or used to produce) the best and the most food in the world? Is everything we have being OUTSOURCED? With 'Melamine' and 'Rat Poison' laced foods flooding the market.......You need to read this article... and print out the list and carry it with you when you shop. Food Bar Codes Maybe this will be of interest to those who care where their goods come from, especially baby food and pet food. The whole world is scared of Chinese 'black-hearted goods'. Can you differentiate which one is made in the USA , Philippines , Taiwan or China? For your Information, the first 3 digits of the barcode is the country code wherein the product was made. Sample: All barcodes that start with 690 up to 695 are MADE IN CHINA. 471 is Made in Taiwan This is our right to know, but the government and related departments never educate the public, therefore, we have to INFORM ourselves. Nowadays,Chinese businessmen know that consumers do not prefer products 'Made in China', so they don't show in which country it is made. However, you may now refer to the barcode. Remember, if the first 3 digits are 690 to 695, then it is Made in China . 00 ~ 13 USA & CANADA 30 ~ 37 FRANCE 40 ~ 44 GERMANY 49 ~ JAPAN 50 ~ UK 57 ~ Denmark 64 ~ Finland 76 ~ Switzerland and Liechtenstein 471 ~Taiwan 480 - 489 ~ Philippines 628 ~ Saudi-Arabia 629 ~ United Arab Emirates 690 -695~China 740 ~ 745 - Central America

Best Seafood Restaurant Value In Venice

In Laguna da Toni, Toni Zotartel will pick you up in his boat and give you a 25 minute ride to his restuarant , which is on stilts, from the nearest mainland point, Portegrandi . Then Toni will check his fishing net on the side of his eatery and cook the the catch of day just for you. The seven course dinner is just $58 US which includes coffee, desert, all the grappa you can drink and the round trip boat ride from the mainland. The place is closed in January. For reservations call 39-338-821-1229. A minimum of 14 reservations are required for Toni to come and and pick you up.

Spread Holiday Cheer With These Easy Recipes

Puff Pastry Wreath Preparation Time: 30 minutes Bake Time: 15 to 18 minutes Serves 12. Ingredients 1 box (17 ounces) frozen puff pastry sheets, thawed 1 large egg, beaten 1 teaspoon chopped fresh rosemary 1 cup cheese spread (8 ounces), any flavor Fresh rosemary sprigs for garnish Fresh cranberries for garnish. 1. Preheat the oven to 400F. Place the puff pastry sheets on a lightly floured work surface. Cut out twenty-four 3- to 4-inch leaf shapes using a cookie cutter. 2. Arrange the pastry leaves in a slightly overlapping circle on a baking sheet to form a wreath. Brush the wreath with the beaten egg and sprinkle with the rosemary. 3. Bake until golden, 15 to 18 minutes. Cool the wreath on the baking sheet for 5 minutes, then slide gently onto a serving plate. 4. Spoon the cheese spread into a decorative 1-cup crock or custard cup. Place in the center of wreath. Garnish with rosemary sprigs and cranberries. Tip: Make Ahead The wreath can be made up to three days before serving. Wrap tightly in plastic wrap and store in the refrigerator. To serve, unwrap and let come to room temperature. If you like, crisp the thawed wreath in a 400F oven for a few minutes. Holiday Cheese Ball Preparation Time: 10 minutes, plus chilling Cook Time: None Serves 12. Ingredients 1 (4-ounce) package cream cheese 1/4 cup milk 1 cup shredded sharp Cheddar cheese 1 cup shredded Monterey Jack cheese 2 tablespoons crumbled blue cheese 5 slices bacon, cooked and crumbled 6 tablespoons chopped pecans 2 tablespoons chopped green onions (white part only) 1/2 (2-ounce) jar diced pimientos, drained 2 tablespoons chopped fresh parsley 2 teaspoons poppy seeds 1. Beat the cream cheese and milk in a medium bowl with an electric mixer on low until well blended. Add the Cheddar, Monterey Jack and blue cheese. Beat at medium speed until well combined. Add half of the bacon, 3 tablespoons of the pecans, the green onions and pimientos to the cheese mixture. Blend on medium speed until well mixed. 2. Transfer the mixture to a large piece of plastic wrap and form into a ball. Wrap tightly. Refrigerate until well chilled, about 2 hours. 3. Combine the remaining bacon and remaining pecans with the parsley and poppy seeds in a pie plate or large dinner plate. Remove the plastic wrap from the ball. Roll in the bacon mixture until well coated. Wrap tightly again in plastic and refrigerate until ready to use, up to 24 hours. Tip: Double the Recipe Expecting a crowd? You can easily double this recipe and make two cheese balls. Minty Cranberry Relish Ingredients 1 medium apple 1 (12-ounce) package fresh or thawed frozen cranberries 1/2 cup packed fresh mint leaves 1/3 cup firmly packed light brown sugar 1/3 cup orange marmalade 1 tablespoon lemon juice 1 tablespoon Dijon mustard 1/3 cup golden or dark raisins 1. Peel and core the apple; cut into 8 pieces. 2. Combine the apple, cranberries and mint in the bowl of a food processor and pulse until finely chopped. Transfer to a medium bowl. 3. Combine the brown sugar, marmalade, lemon juice, and mustard in a small bowl. Stir until well blended. Add to the cranberry mixture and stir until well blended. Gently stir in the raisins. Store in a tightly covered container in the refrigerator. Tip: Freezing Cranberries Since fresh cranberries are readily available for only four months, September through December, buy a few extra bags when they are available and put the extra in the freezer. Throughout the year, you’ll have cranberries just waiting to be used in quick breads and pies—and this relish. Tip: Gift from Your Kitchen Pack the relish into jars and tie with festive ribbon for thoughtful gifts for family and friends. (Just be sure to remind your recipients to refrigerate the relish promptly.) Festive Mincemeat Squares Preparation Time: 15 minutes Bake Time: 30 to 35 minutes Makes 2 dozen squares Ingredients 1 1/2 cups all-purpose flour 3 tablespoons confectioners’ sugar 1 1/3 cups (2 2/3 sticks) butter 1/3 cup packed light brown sugar 2 large eggs 1 1/2 cups rum-flavored mincemeat 1 cup shredded coconut 1/2 cup dried red cherries 1/3 cup chopped walnuts 13x9-inch baking pan. 2. Combine the flour and confectioners’ sugar in a large bowl and mix well. Cut in 1 cup of the butter with a pastry blender until crumbly. Pat the crumb mixture over the bottom of the prepared baking pan. Bake for 10 minutes. Cool in the pan on a wire rack. 3. Combine the remaining 1/3 cup butter and the brown sugar in a medium bowl. Beat with an electric mixer on high speed until light and fluffy. Add the eggs and beat until blended. Stir in the mincemeat, coconut, cherries and walnuts. 4. Spread the mixture evenly over the baked layer. Bake until golden brown, 20 to 25 minutes. Cool in the pan on a wire rack. Cut into squares and serve. Tip: Lemon Glaze A lemony glaze makes these good cookies even better: Sift 1 1/2 cups confectioners’ sugar into a medium bowl and add 2 to 3 tablespoons lemon juice and 1 teaspoon vanilla extract; stir until smooth. Drizzle over the squares while they are still warm. Stained Glass Star Cookies Preparation Time: 30 minutes plus chilling Bake Time: 8 to 10 minutes Makes 2 dozen cookies Ingredients 1 cup (2 sticks) butter, softened 1/2 cup granulated sugar 1/4 cup confectioners' sugar 1/4 teaspoon salt 2 cups all-purpose flour 1 large egg yolk 2 teaspoons vanilla extract 4 rolls ring-shaped hard candies (such as Lifesavers), lightly crushed 1. Combine the butter, granulated sugar, confectioners' sugar and salt in a large bowl. Beat with an electric mixer on medium speed until smooth, about 2 minutes. Add the flour, egg yolk and vanilla; beat on medium speed until a smooth dough forms. Shape into a disk and wrap well in plastic wrap or waxed paper. Chill at least 1 hour or overnight. 2. Preheat the oven to 375F. Line baking sheets with parchment paper or aluminum foil. 3. Roll one-third of the dough at a time on a lightly floured surface to an 1/8-inch thickness. Cut out cookies with a large star-shaped cookie cutter. Place on the prepared baking sheets. Cut out the centers of the cookies using a small star-shaped cookie cutter. 4. Place a single color crushed candy into each cutout in cookies to fill space completely. Bake until the cookies are light golden around the edges and the candy is melted, 8 to 10 minutes. Cool cookies completely on baking sheets on wire racks. Tip Crush candies by placing them in resealable plastic bags and then tapping lightly with a rolling pin until they're broken into small pieces. Don’t crush different colored candies at the same time; you want to keep the colors separate. Christmas Tree Cakes Preparation Time: 15 minutes, plus assembly Bake Time: 15 minutes Serves 4 Ingredients Cakes 1 1/2 cups egg whites (from 10 to 12 large eggs) 1 1/2 cups sifted confectioners’ sugar 1 cup sifted all-purpose flour 1 1/2 teaspoons cream of tartar 1 teaspoon vanilla extract 1 cup granulated sugar Frosting and Decoration Confectioners’ sugar 1/4 cup prepared vanilla frosting or whipped cream Green or silver dragees 1. Preheat the oven to 350F. In a large bowl, let the egg whites stand at room temperature for 30 minutes. Meanwhile, sift together the confectioners’ sugar and flour two times and set aside. 2. Add the cream of tartar and vanilla to the egg whites. With an electric mixer set on medium speed, beat until soft peaks form, about 2 minutes. Add the granulated sugar, 2 tablespoons at a time, beating until stiff peaks form, about 3 minutes. 3. Sift one-fourth of the flour mixture over the egg-white mixture, then gently fold in. Continue sifting and folding in the remaining flour mixture, one-fourth at a time. Spoon the batter into an ungreased 17x11-inch jelly-roll pan. 4. Bake the cake until the top springs back when pressed, about 15 minutes. Transfer the pan to a wire rack to cool completely. Assembling and Decorating the Cake 1. Cut out 4 stars from the cake with a 4-inch star-shaped cookie cutter. Repeat with 3 1/4-inch, 2 1/2-inch and 1 3/4-inch star cutters for a total of 16 cake stars. Transfer the stars to a wire rack. 2. With kitchen scissors, cut four 3/4-inch squares from the cake scraps left in the pan. Trim the corners to make rounds. Transfer the rounds to the rack. Using a fine mesh sieve, dust the cakes with confectioners’ sugar, then dust 4 serving plates. 3. Holding the cakes by the edges, make a stack of stars on each prepared plate, using 1 cake star of each size and stacking from largest to smallest. Top each cake stack with a cake round. 4. Spoon the frosting into a pastry bag fitted with a small round tip; pipe a dot at each point of each star. Immediately place a dragee on each dot of frosting. Variations To create pine trees, add green food coloring to the cake batter (the confectioners’ sugar will resemble freshly fallen snow). Or for a different flavor and striking color contrast, sift 1/4 cup unsweetened cocoa powder into the flour. Instead of the dragees, use decorating gels in different colors to pipe Christmas balls, candy canes or holly berries and leaves onto your tree cakes. Tip: Easy Option If you like, you can use any prepared cake mix for the cakes. Yellow, white, dark chocolate and strawberry mixes all make lovely trees.

Banning USB Flash Drives From The Workplace

Banning USB Flash Drives From The Workplace The last few years we have seen an increase in sales of the fancy looking USB flash drives. They have been made as small as a keychain figurine or a tie clip. Yes, USB flash drives to wear on your tie. Now that these flash drives have made their way to everyone because of the affordable pricing, many workplaces are banning them from the office. It is one of the best ways to steal company information without anyone knowing about it. Many companies have as far as disabling the USB ports on employee’s computers. This may seem a little extreme, but companies have to protect their information. Although some businesses give these little units to their employees for advertising purposes, they are not allowed to use them in the workplace. They are basically given as an advertisement with the company logo on them for others to see. There are so many harmful affects that these flash drives can have on a business. Because of their different shapes and designs, businesses have decided to pull the plug on the USB ports. You might look at someone’s keychain and think that little gadget they have is cute, but that cute little gadget could ruin your business. This type of theft and the creation of the USB flash drives brought concern from many businesses and individuals alike. What if you are individual that carries around a USB flash drive in their purse or on a keychain would lose the unit? All information would be loss and open to anyone who finds the flash drive. This causes concern for concern for how to properly store the flash drives that have sensitive information recorded. Carrying around a flash drive is just like carrying around your credit card. If you lose it, you are vulnerable to fraud. For the most part, flash drives have allowed people to download music, pictures and files and free up room on the laptop or the desktop computer. These are also valuable in the event you would lose information on your computer due to a hacker or a virus. In this case, the USB flash drives are extremely necessary. You can buy different size flash drives to hold different amounts of information. If you download a huge amount of music, you may want a USB flash drive that can accommodate all the files or more than one. New technology has enhanced the use of the computer for more than one reason. People can now use flash drives for file storage and businesses can storage vital information on these drives in order to keep it safe from potential security leaks. Although businesses ban the use of the flash drives from employee’s, the company themselves do use these as way’s to conduct business during travels. They can make presentations and instead of carrying a laptop along on their travels, they just take the flash drive. Today, with the higher security in airports, it is always important to check with new security rules before attempting to take a flash drive on the airplane to make sure it will be accepted. In most cases, you will fid that they are allowed. Other business concerns the flash drives are a valuable and handy little piece of technology that will help secure important files and information.

How To Keep Your Spices Tasting Fresh

Do A Color Check Spices should be bright and colorful. The more faded and grey they look, the less flavorful they'll taste. Sniff It Out A strong aroma is a sign that your herbs are still in their prime. Take a small amount of herbs from the bottle and crush them in the palm of your hand with your finger. If the herbs don't smell strong, you probably won't be able to taste them either. Handle With Care Moisture will shorten the shelf life of your spices, so don't shake a container over a steaming pot. Always measure your spices with a dry measuring spoon, away from the steam. Keep your spices tightly capped and store in a cool dry place when you're not using them.

Great Thanksgiving Recipes & Top Wine Picks

Holiday Roasted TurkeyPreparation Time: 50 minutes Roast Time: 4 hours Serves 15, plus leftovers You’ll love the crisp skin and tender drumsticks of this big, juicy bird. Ingredients 1/2 cup (1 stick) butter 1 1/4 cups sliced mushrooms 1 cup chopped onion 1/2 teaspoon dried savory 1/2 teaspoon ground nutmeg 2 cups chopped cooked broccoli 1 (14-ounce) package herb stuffing mix 1 (14-ounce) can chicken broth 1 cup cooked wild rice 1 (14- to 16-pound) turkey, packets removed 1. Preheat the oven to 325F. 2. Melt the butter in a 4-quart saucepan over medium-high heat. Add the mushrooms, onion, savory and nutmeg and sauté until the vegetables are tender, about 3 minutes. Remove from heat. Add the broccoli, stuffing mix, broth and wild rice and mix well. 3. Fill the cavities of the turkey loosely with the stuffing, reserving the remaining stuffing. Place the turkey, breast side up, on a rack in a roasting pan. 4. Spoon the reserved stuffing into an 8 by 8-inch baking pan. Chill, covered, until time to bake. 5. Roast the turkey, basting occasionally with pan drippings, until an instant-read thermometer inserted in an inner thigh and in the stuffing registers 180F, about 4 hours. Place the uncovered reserved stuffing in the oven during the last 40 minutes of turkey baking time, until browned on the top and heated through. Sweet Potato SurprisePreparation Time: 25 minutes Bake Time: 25 minutes Serves 12 The addition of crunchy pecans and slightly chewy dried apricots is the surprise in this special holiday side dish. Ingredients 12 medium sweet potatoes 3 cups (about 1 1/3 pounds) firmly packed light brown sugar 3 tablespoons cornstarch 2 teaspoons grated orange zest 1/4 teaspoon cinnamon 2 cups apricot nectar 2 (15 1/4-ounce) cans sliced apricots, drained 1/4 cup (1/2 stick) butter 1 cup chopped pecans Orange zest strips, optional for garnish 1. Combine the sweet potatoes with enough water to cover in a large pot. Bring to a boil over medium-high heat. Boil for 20 minutes; drain well. Cool until easily handled. 2. Preheat the oven to 375F. 3. Peel the sweet potatoes and cut into 1/2-inch slices. Arrange in two 2-quart round baking dishes. 4. Combine the brown sugar, cornstarch, grated orange zest and cinnamon in a large saucepan and mix well. Stir in the apricot nectar. Cook over medium heat, stirring continually, until thickened. Stir in the apricots. Pour over the sweet potatoes in the baking dishes. 5. Dot the potatoes with the butter and sprinkle with pecans. Place the two baking dishes in the oven and bake until the sauce is bubbly, about 25 minutes. Garnish with orange zest strips, if desired. Tip: Smaller Batch If you’re not serving a crowd, simply halve the amounts of the ingredients and bake the potatoes in one baking dish. Green Bean Casserole Preparation Time: 10 minutes Bake Time: 25 minutes Serves 10 to 12 This flavorful casserole has been a favorite for more than half a century! Thanksgiving just wouldn't be complete without it. Ingredients 2 (10 3/4-ounce) cans cream of mushroom soup 1 cup milk 2 (4-ounce) cans sliced mushrooms, drained 2 (3-ounce) cans French-fried onions 1/4 cup pimientos 1/4 teaspoon black pepper 4 (9-ounce) packages frozen French-cut green beans, thawed 1. Preheat the oven to 350F. 2. Combine the soup, milk, mushrooms, half the fried onions, the pimientos and black pepper in a large bowl and mix well. 3. Combine the green beans and half the soup mixture in a separate large bowl and mix well. Divide the mixture between two 1 1/2-quart baking dishes. Top with remaining soup mixture. 4. Bake for 20 minutes. Sprinkle the remaining fried onions on the tops. Bake until browned, about 5 minutes. Tip: Smaller Batch If you’re not serving a crowd, simply halve the amounts of the ingredients and bake the casserole in one baking dish. Nutty Pumpkin Bread Preparation Time: 10 minutes Bake Time: 55 to 60 minutes Makes 2 large loaves Serve this moist spiced bread with sweet butter at Thanksgiving, or spread with cream cheese and serve with tea or coffee for a special breakfast. Ingredients 1 3/4 cups sugar 3/4 cup (1 1/2 sticks) butter, at room temperature 4 eggs 1 can (15 ounces) pumpkin puree 3/4 cup milk 3 1/2 cups all-purpose flour 1 1/2 cups chopped walnuts or pecans 1 tablespoon pumpkin pie spice 1 tablespoon baking powder 1 teaspoon salt 1/2 teaspoon baking soda 1. Preheat the oven to 350F. Coat two 4 1/4 by 8 3/4-inch loaf pans with cooking spray. 2. In a large bowl, cream together the sugar and butter until smooth. Add the eggs and beat until light and fluffy. Stir in the pumpkin puree and milk. 3. In a medium bowl, combine the flour, walnuts, pumpkin pie spice, baking powder, salt and baking soda. Add to the pumpkin mixture and stir just until the flour is moistened. 4. Divide the batter between the prepared pans, smoothing the tops. Bake for 55 to 60 minutes. Cool 5 minutes in the pans. Turn onto wire racks and cool completely. Tip If you don’t have pumpkin pie spice, you can use 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger and 1/4 teaspoon ground cloves. Maple Spice Cake Preparation Time: 20 minutes Bake Time: 20 to 25 minutes Serves 15 It’s always nice to offer a not-too-sweet alternative to pumpkin pie at Thanksgiving. Leftovers make a delicious after-school snack. Ingredients 2 cups all-purpose flour 2 1/2 teaspoons baking powder 1 teaspoon cinnamon 1/2 teaspoon ground cloves 1/2 teaspoon nutmeg, plus more for garnish 1/2 teaspoon salt 1 1/4 cups firmly packed light brown sugar 1/2 cup (1 stick) butter or shortening, softened 3 large eggs, separated 1/2 cup half-and-half 1/4 cup maple syrup Whipped cream, for serving 1. Preheat the oven to 350F. Grease and flour a 13 by 9-inch cake pan. 2. Sift together the flour, baking powder, cinnamon, cloves, nutmeg and salt. Combine the brown sugar and butter in a large bowl. Beat with an electric mixer set at high speed until creamy. Add the egg yolks and beat until blended. Add the flour mixture alternately with the half-and-half and maple syrup, beating well after each addition. 3. Place the egg whites in a medium bowl. Beat with an electric mixer set at high speed until stiff peaks form. Fold the egg whites into the batter. 4. Spoon the batter into the prepared cake pan. Bake until a toothpick inserted in the center comes out clean, 20 to 25 minutes. Cool in the pan on a wire rack. 5. Cut the cake into squares. Top each serving with whipped cream and a sprinkle of nutmeg. Tip: Separating Eggs To easily separate eggs, crack an egg into your very clean hand held over a clean bowl. Let the egg white run through your fingers into the bowl, leaving the yolk in your hand. Praline Pumpkin Pie Preparation Time: 20 minutes Bake Time: 55 to 70 minutes Serves 8 Partially baking the crust before adding the filling helps to keep the bottom of this pie from becoming soggy. Ingredients 1 refrigerated piecrust 1/2 cup plus 2 tablespoons firmly packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon cold butter 1/4 cup chopped pecans 1/4 cup granulated sugar 1 teaspoon cinnamon 1/4 teaspoon ground ginger 1/4 teaspoon ground allspice 1/4 teaspoon salt 1 can (15 ounces) pumpkin puree 1 cup half-and-half 2 large eggs, lightly beaten 1. Preheat the oven to 425F. Fit the pastry into a 9-inch pie plate. Flute the edges, pressing the pastry to the side of the plate. Bake until lightly golden, about 12 minutes. Remove from the oven. Reduce the oven temperature to 350F. 2. To make the praline mixture, combine 2 tablespoons of the brown sugar and the flour in a small bowl. Cut in the butter with a pastry blender until coarse crumbs form. Stir in the pecans. Set aside. 3. Combine the remaining 1/2 cup brown sugar, the granulated sugar, cinnamon, ginger, allspice and salt in a large bowl. Stir in the pumpkin puree. Add the half-and-half and eggs and beat until smooth. 4. Pour the filling into the prepared piecrust. Sprinkle the praline mixture around the edge of the pie. Bake until a knife inserted 1 inch from the edge comes out clean, 45 to 55 minutes. Cool on wire rack. Tip If the piecrust becomes too dark during baking, cover the edge with strips of foil. Four Great Wines To Go With Your Dinner Reds 1. Benson Ferry Old Vine Zifandel 2006 $11 2. Lamborghini Trescone 2004 from Umbria $16 Whites 3. Cameron Hughes | Lot 58 2006 Chardonnay 4. Yering Station 2004 Chardonnay We hope you enjoy our Thanksgiving recipes and wine selections and we wish you and yours a Happy Thanksgiving.

How To Safeguard Your Cash

Savers get around the new FDIC $250,000 insurance limit on bank accounts by speading their money across mutiple institutions. It's safe but it's also a big hassle. Now people are turning to other means to safeguard their cash. One is use a joint account owned by two or more people. Each account holder listed is insured for $250,000. Another technique that works is to set up a POD or "payable upon death" account at your bank. To set up a POD, a depositor must name a beneficiary or beneficiaries who will receive money if the primary account holder dies. Keep in mind that only certain relatives count as qualified benefciaries and a POD may disrupt a will or an estate plan. For a more formal type of POD, you may want to consult an estate attorney to form a Revocable Trust. Under this strategy, the owner assigns bneficiaries but retains control of the assets during his or her lifetime. The FDIC will insure the interests of each beneficiary for up to $250,000 For each qualified beneficiary, the FDIC will insure each beneficiary for up to $250,000. Another way to insure more than $250,000 per account is to buy multiple CDS through a stock brokerage firm. It's a fast way to spread money across different banks without the hassle of physically going to each bank. If you have $1,000,000 in cash to insure, just tell your broker to buy 4 different CDS from 4 different FDIC insured banks at $250,000 each. With a broker, you get access to numerous high yield CDS with one transaction. If you have even more money to insure, say up to 50 million dolars, you can obtain CDARS which stands for Certificate of Deposit Account Registry Service. CDARS disperse individual CDS up to $50 million dollars. CDARS are available from the Promontory Interfinancial Network. You can contact them at www.promnetwork.com or call them at 1-866-776-6426. With CDARS, you have one account with one interest rate, one bank statement and one 1099 tax form. Also, you should know that money deposited in IRAs,Roth IRAs and certain other types of of retirement plans are insured up to $250,000. If you still feel that you need to do more to safeguard your cash, then see our June 08 blog post on how to open a swiss bank account. You could covert some of your dollars to Swiss francs. The Swiss franc is the safest currency in the world and it is the ONLY currency that's back by 56% gold!

The Best Chinese Dining In NYC Is In Flushing, New York

Nan Shian Dumpling House , 38-12 Prince St, 718-321-3838. Imperial Palace, 136-13 37th Ave, 718-939-3501. Xiao La Jiao, 133-48 Roosevelt Ave, 718-939-7788. Happy Beef Noodle House , 38-16 Prince St, 718-661-3969.

Three Great Spanish Rose' Wines Under $10

1. 2007 Las Rocas de San Alejandro Rosado $10 2. 2007 Bodegas Borsao Rose' 3. 2007 Marco Real Garnacha Rosado

How To Make The World's Best Grapefruit Sorbet

To make the sorbet, you'll first have to make sugar syrup. This will take about 5 minutes. For 6 2/3 cups of sugar syrup you'll need 5 cups of granulated sugar and 4 1/4 cups of water. The measurements of sugar and water have to be exact! Place the water and sugar in a large saucepan. Then cook over high heat, stirring with a wooden spoon until the sugar had dissolved. Continue heating the syrup until the syrup comes to a full boil. Then immediately remove the sauce pan from the heat and pour the syrup into a large bowl or in a jar where you wish to store it. Let it completely cool before you use it. Once the syrup has cooled to room temperature, it can be stored in a refrigerator where it will keep for months until you need it. The graprefriut sorbet will take about 10 minutes to make. For one quart of sherbet you'll need 3 large grapefruits and 1 1/2 cups of cold sugar syrup. Cut each grapefruit in half and squeeze out all the juice. Measure the juice to make sure you have 2 1/2 cups to make the sherbert. Strain the juice through a seive into a bowl mix in the sugar syrup, and pour it into your ice cream maker. Then freeze and serve. For a fabulous touch, serve the sorbet in the hollowed out skins of the fruit. When you squeeze the juice, be careful not to damage the skins. Remove the thin membrane that fills the center of the skins and rub the inside of each skin with a sugar cube. Place the hollowed out sugared skins in the freezer for a least an hour before filling them with sorbet. Once your dinner guests taste this sorbet they will judge all sorbets and sherbets against this incredible recipe.

How To Make The World's Best Belgium French Fries

First, you'll need 5 large russet potatoes, 2 tablespoons of salt,2 tablespoons of sugar, and 2 quarts of vegetable oil. Peel the potatoes and trim each into a rectangle. Cut them the long way, into broad slices 1/4" thick. Then cut them into french fries 1/4" wide. Keep in mind that it's important for the size to be correct for the cooking process. Keep the cut potatoes in a bowl of cool water until your're ready to use them. Now, place 3 quarts of water, 2 tablespoons of salt and 2 tablespoons of sugar in a large pot and bring it to a boil. Add your cut fries to the boiling water and let the water return to a boil. Then reduce the heat until the water comes to a gentle boil and cook the potatoes fro 7 minutes or until then are soft but still holding together. Remove them with a wide slotted spider spoon and place them on paper towels until they reach room temperature. Then heat the oil in a pan or deep fryer to 250 F degrees. Then slowly lower the potatoes into the oil and cook them for 2 minutes until they are just blanched with very little color. Place on paper towels. Repeat this process until all the potatoes until they've had this first fry. Then heat the oil to 350F degrees and re-cook all the fries for 3 minutues or until they are golden brown. Put them on paper towels and sprinkle with salt. You can hold the first batch or two in a 350 F degree oven until ready to serve. Once your dinner guests taste these fries they will never set foot into a fast food restuarant as long as they live.

How To Make No-Bake Bluberry Cheesecake

To start off, you'll need 16 graham cracker squares which is 8 whole crackers crushed. Then 1/4 cup of ground pecans or walnuts, 3 tbsp of melted butter, one 8oz package of crem cheese at room temperature, 1 cup of ricotta cheese, 2 tbsp of honey, rind of a lemon freshly grated, a pinch of salt and 1 1/2 cups of bluberries. Combine the crushed graham crackers,nuts and melted butter. Press evenly into the bottom of an 8 or 9 inch square pan to form a crust about 1/4 inch thick. Put in the frig until ready to use. Using a standing or hand mixer or a whisk, combine the creme cheese, ricotta, honey, lemon rind, and salt in bowl. Spread the cheese mixture carefully and evenly over the crust, using a spatula or butter knife. Cover with fresh bluberries or other fresh fruit and chill for a least an hour or until set. Cut into square or bars and serve. Serves 8 to 12.

4 Great Whites Under $10

1. 2007 White Truck Chardonnay 2. 2007 Chateau Ste. Michelle Pinot Gris 3. 2007 Francis Ford Coppola Presents Pinot Grigio Blanco 4. 2007 Torres Sangre de Toro Blanco

How To Save Thousands On Printer Ink

If you use a laser or inkjet printer on a regular basis you know that printers routinely demand that their ink or toner cartridges be replaced when pages come out dark and crisp. That's because printer makers make more money on selling you ink than selling you a printer. On most printers, there is a way to overide the software so the ink or toner cartridge prints until it's actually empty. To find out how your printer work, go to Google, and type in the following search terms: "how to override the low ink sensor on printers". This search will produce a number of sites that will help you override your printer's software. Also, never buy original ink cartriges no mater what the manufacturer says. Our Epson printer uses $21 cartridges that we routinely buy on line for $3 ea. Since you have to order online, at $3 each, you can afford to stockpile the cartridge you need according to how many you use a month. One good source for cheap ink is: www.Megatoners.Com Keep in mind some sites are cheaper than others for your particular printer. So do a Google search like "cheapest ink for (your printers name & number)" will give you tons of hits. Make sure you look at least 20 sites to get the cheapest price. Do not buy from sites that do not list a physical address, that do not have a phone number and that do not offer a 100% money-back guarantee on their remanufactured inks.

Websites Match TopTravel Agents To Your Needs

www.Zicasso.com , www.Tripology.com , www.Compete4YourSeat.com , and last there is www.AdventureLink.com