viernes, 28 de octubre de 2011

Your Property Can Keep You Fit


 

Your Property Can Keep You Fit

Word Count:
487

Summary:
People in our society are suffering from obesity and ill-health related to lack of exercise like never before. Sometimes it's the habit of idleness, or the perceived expense of exercise. However, I can tell you that you don't need a gym membership to keep fit! Your own property can furnish ways for you to improve your health! Your house offers many opportunities to exercise, especially if you're engaged in renovating, moving in or out, or landscaping. By making a few small changes to your routin


Keywords:
Health, Obesity, Renovations, Home Repair, Home Improvement, Keeping Healthy


Article Body:
People in our society are suffering from obesity and ill-health related to lack of exercise like never before. Sometimes it's the habit of idleness, or the perceived expense of exercise. However, I can tell you that you don't need a gym membership to keep fit! Your own property can furnish ways for you to improve your health! Your house offers many opportunities to exercise, especially if you're engaged in renovating, moving in or out, or landscaping. By making a few small changes to your routine, you can get more out of your property than just an attractive living space; it can be your fitness center as well.

Yard maintenance furnishes many opportunities for exercise. Instead of getting the latest gas-powered lawn gadgets, look into non gas-powered ones. For instance, use a push mower instead of a gas-powered one. A gas-powered mower can add as much pollution to the atmosphere as a car and doesn't burn as many calories. A 150 lb person pushing a non gas-powered mower burns approximately 400 calories an hour.

Landscaping is a huge calorie-burner. If you do as much as possible yourself, you will burn phenomenal amounts of energy lifting, carrying, digging, and placing. Gardening is mild exercise that pays off with health benefits. Don't spray weed killer on weeds; get down there and pull them out yourself! You'll burn about 250 calories an hour while you preserve the health of your environment and get rid of unwanted plants.

Household chores can be workouts in disguise. For those who find it agonizing to go through chores, here's a suggestion: treat it like a workout. Allot yourself an hour or a half-hour. Now RUSH to get the household chores done. Carry the garbage out, get the laundry to the laundry room and vacuum the floor with energy. Lifting things to clean under them is another weight bearing exercise and don't forget running up and down the stairs when you need something. Once your allotted time is up - STOP. Your workout is over... unless you've gotten into the groove and want to keep straightening things up! You might want to catch your breath, though!

Little projects around the house can cost less if you learn how to do them yourself. They also provide hidden ways of exercising. If you're the one climbing the ladder to clear the gutter (don't forget proper safety measures!), you're the one reaping the benefit of the exercise. The same goes for painting, small repairs and rearranging the furniture. Raking and bagging leaves is excellent, as is shoveling snow.

Just spending more of your time physically maintaining your house and property will pay off, not just in the pleasure and equity of having an attractive home in good repair, but also in your personal fitness. In our present society, labor-saving devices are often not as labor-saving as they seem. You need to exercise and stay fit. Your home is a great place to start.


 

lunes, 17 de octubre de 2011

The No Exercise Diet


 

The No Exercise Diet

Word Count:
549

Summary:
Did you know you can lose weight without exercising, without taking pills, and without being hungry? Find out about how eating a vegetable can change your life.

The commercial is a catchy one. There's a blonde dressed in jogging shorts and a tank top, moving to the beat of music as she follows the steps to the latest dance/exercise video. She looks great, with a wide smile and an enviable figure. The routine looks enjoyable with fun little dance combos, a couple of twists ...


Keywords:
diet, no exercise diet, lose weight, hoodia gordonii


Article Body:
Did you know you can lose weight without exercising, without taking pills, and without being hungry? Find out about how eating a vegetable can change your life.

The commercial is a catchy one. There's a blonde dressed in jogging shorts and a tank top, moving to the beat of music as she follows the steps to the latest dance/exercise video. She looks great, with a wide smile and an enviable figure. The routine looks enjoyable with fun little dance combos, a couple of twists and twirls, and they're even playing a song off your favorite CD. So what's the problem? The problem is that as you sit watching the commercial, you're busy popping potato chips in your mouth.

Yes, it's time to go on a diet. You've known it for quite some time, but you can't seem to get your butt in gear. Maybe it's because diet has become a curse word to you. It entails nothing fun. It means eating foods that aren't your favorites. It means being hungry. And worst of all, it means exercise.

They don't call you a couch potato for nothing. You admit it. You like to curl up on the sofa and watch TV. You aren't even sure if you own a pair of jogging shoes, and if you do, you certainly can't remember the last time you went jogging. Maybe you even think that exercising on a diet would throw your body into complete shock since the closest thing you get to exercise is pulling out that bag of potato chips.

You're not alone. Across the globe, people long to lose weight the easy way. Perhaps that's why diet after diet seems to appear almost every day. Atkins diet… low fat diet… Weight Watcher's diet… LA Weight Loss diet… the list goes on. The bottom line is that we lose weight by cutting calories. The best diet is a diet that simply limits the number of calories you take in. You will still lose weight on a diet even if you don't exercise.

"But wait a minute," You may say, "I don't want to be hungry, and I don't want to give up my potato chips." You don't have to. What would you say if I told you that I know of a no exercise diet that allows you to eat what you want in moderation?

You might answer, "I'll still be hungry."

No you won't, thanks to Hoodia Gordonii. A cactus-like plant that grows in the African desert, this vegetable has been consumed for centuries, mostly by Bushmen who needed to ward off hunger during long journeys. Now, it's finally available to the public. This amazing product will make your diet an easy thing to stick with since you will no longer be hungry. This plant keeps you from being hungry by tricking your brain into thinking you've already eaten. No more binging on potato chips… no more extra servings of pizza. You won't have the desire to eat much, and without really ever going on a diet, you'll lose weight safely and easily. Featured on 60 Minutes and Today, this product will change your life.


 

sábado, 15 de octubre de 2011

16 Quick Tips for Eating at Restaurants or Work


 

16 Quick Tips for Eating at Restaurants or Work

Word Count:
437

Summary:
Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Here is a prepared list of quick tips for eating out of your home.


Keywords:
food, beverage, drink. drinks, 16, sixteen, tips, quick, tip, eat, eating, work, resturant, resturants


Article Body:
Most of us eat at restaurants for a variety of reasons; time and convenience are the most common motives. Below is a prepared list of quick tips for eating out of your home.

If you eat healthy food or sensible portions, that you like, you can stick with eating healthy for life.

Your portions should be spaced out over the course of the day. Water should be a part of every meal.

After you eat, your stomach should be half full, or less, with food. For every two parts of food consumed, you should drink one part water. Leave your stomach at least one quarter empty for movement of air.

When eating at a restaurant, eat half a portion, maximum, and wait five or ten minutes. Restaurant portions are commonly two to four meals on a single or double plate.

This is way too much to consume at a single sitting and you may find out that, once you pause and sip your drink, you are already full.

In the Providence, RI area, there are some restaurants where the single portions could feed a family of four. No wonder a man of 200 lbs. is now considered thin. Do not make comparisons to other people. Eat to live and enjoy your food, but do not use someone else's over indulgence as an excuse for your own.

Establish control over your appetite. Most of us feel guilty if we don't finish a plate. This is usually conditioning from your childhood. Bury your guilty past and have the rest "wrapped to go."

Always eat something for breakfast and never "skip it." When you skip breakfast, you will over-consume for it, later in the day.

Eat slowly and thoroughly chew your food.

Make sure your last meal, or last "snack" of the day, is small and nutritionally dense. Examples: Cereal with fruit, vegetable salad with olive oil and balsamic vinegar, rice with vegetables, and light popcorn, without the extra butter and salt. For those who eat meat or fish: turkey, chicken, or salmon salad on top of fresh greens.

In the later part of your day, skip desserts, sugary cereals, bread, and second portions.

If you absolutely must have sugar: Eat fruit, strawberries with yogurt or low fat cottage cheese, fruit with rice, or almonds with yogurt.

If you must have coffee or alcohol, beware that these should be consumed in extreme moderation. Both substances will dehydrate your body, and you will have to drink extra water to make up for it. Wine is much better than hard alcohol, but one or two glasses a day is the limit.


 

miércoles, 12 de octubre de 2011

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sábado, 8 de octubre de 2011

Alfredo, and who on earth was he?

Alfredo, and who on earth was he?

Word Count:
548

Summary:
If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous "Italian sauces" for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesn't exist.


Keywords:
alfredo pasta spaghetti fettuccine sauce butter parmesan parmigiano alfredo all augusteo rome roma italy italian dilello di lello


Article Body:
If you ask for Pasta Alfredo in a restaurant in Italy all you get from your waiter is a stare. Why is one of the most famous "Italian sauces" for pasta unknown in its country of origin? The answer is simple: because in Italy Pasta Alfredo doesn't exist.

Yes, Italians make a dish of pasta, fettuccine dressed with nothing else than good aged parmigiano cheese and a lot of butter, but is such a simple preparation that Italians don't even consider it a "recipe".

Waverly Root in his famous book "The Food of Italy" (New York, 1971) wrote: "FETTUCCINE AL BURRO is associated in every tourist's mind with Rome, possibly because the original Alfredo succeeded in making its serving a spectacle reminiscent of grand opera. It is the same ribbon shaped egg pasta tat is called tagliatelle in Bologna; but the al burro preparation is very Roman indeed in its rich simplicity. Nothing is added to the pasta except grated cheese and butter - lots of butter. The recipe calls for doppio burro, double butter, which gives it a golden color."

Who was Alfredo then? Alfredo di Lelio, this was his full name, was an inspired cook who proposed this new exciting dish in the restaurant he opened in Rome in 1914. It was a high gourmet preparation in the Roman tradition of simplicity. Apparently he created his Fettuccine all'Alfredo when his wife lost her appetite during her pregnancy. To bring back her appetite he prepared for her a nutritious dish of egg fettuccine with parmigiano cheese and butter. That probably gave him the idea for his "triple butter" fettuccine.

He was an extravagant character who used to personally serve his paper-thin fettuccine with golden forks, apparently donated to him by Mary Pickford and Douglas Fairbanks, the famous silent movie stars. In the fifties and sixties, Hollywood discovered Rome. Paparazzi photographers took photos of actors such as Tyrone Power, Ava Gardner, Richard Burton, Liz Taylor, or Sophia Loren in front of a plate of Fettuccine all'Alfredo, making his restaurant famous all around the world. The restaurant is now run buy his grandson, and the golden forks are still used to serve this dish for special occasions.

Samuel Chamberlain, journalist and food writer, met Alfredo in the late fifties and wrote in his book "Italian Bouquet – An Epicurean Tour of Italy" (New York, 1958): "Finally there is the great Alfredo, showman par excellence, who draws an endless file of amazed and hungry tourists to watch his calisthenics over a dish of hot noodles. The King of Noodles has come out of retirement, and now wields his golden fork and spoon at ALFREDO ALL'AUGUSTEO, at number 31 on the Piazza Augusto Imperatore. His Maestosissime Fettuccine all'Alfredo are most majestic, without a doubt. […] You have to visit this place at least once, we suppose, just to say you have seen this elderly, melodramatic good-hearted clown in action."

So, forget the heavy cream, the parsley, the garlic, and all the other stuff suggested in the hundreds of Alfredo recipes that circulate around. Take down from the shelf that pasta machine, prepare your fresh fettuccine (you can substitute fresh fettuccine with excellent dry egg noodles), and enjoy the simple Maestosissime Fettuccine al Triplo Burro the way Alfredo himself would do them.


 

jueves, 6 de octubre de 2011

Add Elegance To Grilling

Add Elegance To Grilling

Word Count:
355

Summary:
Whether it's a small gathering of family members or an invitation extended to friends and neighbors, entertaining can take on a delightfully casual approach when it's done outdoors.


Keywords:
Add Elegance To Grilling


Article Body:
Whether it's a small gathering of family members or an invitation extended to friends and neighbors, entertaining can take on a delightfully casual approach when it's done outdoors.

Add instant sophistication to a casual atmosphere with these entertaining and grilling tips guaranteed to impress every guest.

Be Courteous to Your Guests

Be sure to note any food restrictions or allergies and prepare alternate options.

Prepare ahead. Cut meats and vegetables, set the table, and toss the salad before the guests arrive. This will give you more time to relax and enjoy your company.

Create an Ambiance

White dinnerware always looks appropriate and pairs nicely with casual double-duty prep and serving pieces, such as rustic wood cutting boards for an outdoor meal.

Add instant elegance to your casual get-together with flowers. Just trim a few stems from the garden and arrange them in glasses or bowls.

Offer a few different bottles of wine at the table for a great conversation starter. The best wines to serve are ones that pair well with all types of food and do not require additional aging once purchased. For example, Rioja, one of Spain's oldest and most renowned wines, includes reds, whites and rose at all price ranges, aged to be ready to drink at purchase and complement meat, fish and vegetables.

Efficiency Is Key

To speed up grilling time, partially precook chicken, red meat, potatoes, carrots and other slow-cooking food in the oven or microwave. When grilling, if you need more than one cooking temperature, mound some coals on one side to create a hot section and spread coals out on the other side for a cooler section.

Grill Smart

When grilling food on skewers, cut pieces into chunks that are too large to fall through the grate. Or for easy cleanup, consider using foil packets to grill onion rings, slices of zucchini and squash or even pineapple rings.

When basting, use two brushes -one green and one red. Use the green brush to baste raw meat. Once the meat has begun to cook, switch to the red brush to continue the process. This will help to avoid contamination.

 

miércoles, 5 de octubre de 2011

Brief History of Pizza: The Dish that Conquered the World

Brief History of Pizza: The Dish that Conquered the World

Word Count:
600

Summary:
The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you'd find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s.


Keywords:
pizza dough pita pizzaz italian food naples napoli


Article Body:
Pizza, the way we know it today, is a derivation from focaccia (from the Latin word for fire), flat bread that has been prepared since antiquity in different forms and garnished with herbs, olives, fat, raisin, honey, and nuts.

The word pizza in Italian identifies any type of flat bread or pie—fried or baked. Although you'd find many types of pitas or pizzas around the Mediterranean, it is in Naples that pizza in the form we know it today first emerged, after the tomato appeared on the table in the 1700s. Naples has many records of pizza since around the year 1000; the first mentions call these flat breads laganae, and later they are referred to as picea. In those times, pizzas were dressed with garlic and olive oil, or cheese and anchovies, or small local fish. They were baked on the open fire and sometimes were closed in two, as a book, to form a calzone.

 In Naples is also where the first pizzerias opened up, with brick wood-burning oven, covered with lava stones from the Mount Vesuvius. The chefs of those times ignored pizza because was considered a poor people's food, but the new combination with the tomato, when it entered the kitchen around the 1770s, must have raised some curiosity, even in the royal palace. Ferdinand I Bourbon, King of Naples, loved the simple food of the people and went to taste the pizzas made in the shop of Antonio Testa. He liked it so much that he wanted pizza to be included in the menu at the court. He failed after the opposition of his wife, Queen Maria Carolina. His son Ferdinand II also liked all kind of popular food and he loved pizza to the point that he hired Domenico Testa, son of the now famous Antonio, to build a pizza oven in the royal palace of Capodimonte.

Pizza became very popular, earning its place in Neapolitan folklore. Simple and economical, it turned into the food for all people, even sold on the streets, as shown in many illustrations of the time.

A famous episode extended the popularity of pizza beyond the limits of the city of Naples. It was 1889, and Margherita, queen of Italy, was visiting the city. She was told about pizza and wanted to taste it. A famous cook by the name of Don Raffaele, helped by his wife Donna Rosa, was invited to cook pizza at the royal palace. They prepared three pizzas, typical of that time: one with cheese and basil; one with garlic, oil, and tomato; and one with mozzarella, basil, and tomato. The queen, impressed by the colors of the last pizza, which resembled the national flag, preferred that one. Since then this pizza is known as Pizza Margherita, and Don Raffaele is credited with its invention, even if we know that it already existed for a long time.

At the beginning of the last century, with Italian immigrants, the first pizzerias appeared also in the United States, where pizza has become a mass phenomenon. Yet, even today the best pizza is found in Naples, where it is rigorously made with buffalo mozzarella. Superior pizzas are considered those obtained by moderate variations of the simplest and most popular: Pizza Napoletana with tomato, garlic, oil, and oregano; Pizza Margherita; Pizza Marinara with tomato, anchovies, capers, and olives; and Pizza Four Seasons, divided in four quadrants, each dressed in a different way. Pizza with hot salami, the American pepperoni pizza, is instead found in the Calabria region south of Naples, where this type of hot sausage is produced.

 

lunes, 3 de octubre de 2011

10 Things You Didn’t Know about Barbecue

10 Things You Didn't Know about Barbecue

Word Count:
409

Summary:
From the familiar pastime's origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!


Keywords:
barbecue,origin,tips,facts,interesting,knowledge,history,funny,useful,smoke,brisket,did,you,know,BBQ,grill


Article Body:
Every spring, North Americans gear up their grill, stock up on the meat and prepare for many mouth-watering barbecues. But how much do we really know about the art of barbecuing? From the familiar pastime's origins to surprising tips and tactics, this list will provide you with all the information you need to wow your friends at the next neighbourhood barbecue!

1) Barbecues originated in pig-pickin's, feasts that were common in the Southern United States prior to the Civil War. Whole pigs were cooked and eaten by the crowd.  

2) "Smoking" was used as far as 6000 years ago in order to make meats safe to eat and store. The meat was exposed to smoke and low heat in order to prevent bacteria and enzymes from growing.

3) In Australia, a barbecue is commonly referred to as a barbie. The famous statement "I'll slip an extra shrimp on the barbie for you," which appeared in Australian tourism advertisements, is often used to refer to the country.

4) What most North Americans partake in today isn't actually barbecuing. Barbecuing is cooking at temperatures around the boiling point of water (180-220*F) for a longer time period, in order to make the meat tender while preserving its natural juices. Today, the method most commonly used is in fact broiling: cooking at 475-700*F in much less time.

5) According to the Barbecue Industry Association, half of all marshmallows eaten in the U.S. have been toasted over a grill.

6) For an easy way to check how much propane you have left, bring your bathroom scale outside and weigh the gas tank.

7) The origin of the word barbecue is unclear. Some believe it came from the American-Indian word barbacoa for a wood on which foods were cooked. Others say it came from the french words "de barbe à queue," meaning "whiskers to tail."

8) To add a smokey flavour to your gas-grill-cooked foods or foods cooked inside the house, use "liquid smoke." A condensation of actual smoke, this product can be easily added to your barbecue marinade or sauce.

9) Brisket, the extremely hard cut of meat taken from a cow's chest, takes one to two hours per pound to barbecue. That's an average 12 hours on the grill for a basic 8-pound piece!

10) Kansas City, Missouri and Lexington, North Carolina both claim to be the barbecue capitals of the world. Memphis, meanwhile, stakes a claim to being the pork barbecue capital.

Now you're set to impress!


 

sábado, 1 de octubre de 2011

8 Simple Commonsense Cooking Tips

8 Simple Commonsense Cooking Tips

Word Count:
800

Summary:
Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.


Keywords:
cooking tips,


Article Body:
Do you get lumps in your white sauce? When making white sauce (béchamel) or any sauce that requires slow cooking to thicken use an egg whisk and you can increase the temperature (not too much though) to speed the process up.and you wont get any limps in it.

Turn your open barbeque into a gourment oven. Want to try a new barbeque recipe that requires a hood on the barbeque which you may not have. Try using a wok lid or any domed lid. This works very well indeed. Great for roasted meats when camping out.

Never buy frozen pastry again. Do you hate making short pastry. Use a kitchen whiz instead of the usual hand method. Use slightly less liquid than may be asked for in the recipe.Just run the whiz until all the pastry forms into a ball. If it wont form into a ball you may need just a touch more liquid. The liquid depends on what recipe you use for your pastry.

Do your scones look more like rock cakes ? Make your scones in a kitchen whiz. Many people just can't make scones no matter what. Usually the problem is too much handling. Using the whiz eliminates this problem.

Also try and make your scones as though people or the family are sitting at the table waiting. In other words the less time you take means less handling. The mixture should be quite moist not dry after you add the milk.

Turn onto a well floured board and top a few times with the tips of your fingers to draw the extra four in. This should only take you about 5-8 seconds. Gently pat into shape and cut into whatever shaped scones you want - round or square -whatever.

Scones seem to come out best when cooked in what is variously described as a rising oven. In other words turn your oven on not too long before you start to mix your scones and when they are put in the oven it still has not quite reached the required temperature.

I learnt this way of making scones when I was used to crew on a yacht when I was younger and the guys would want morning tea and see if they could cajole me into making some. Hence my reference to having a waiting audience. The oven was only a small benchtop gas oven and I would turn it on to its maximum temperature and then throw the flour butter and milk together. They were most impressed and I was most surprised at the result. I was not at all sure of my expertise in scone making as my mother could never make scones - hers were the ones that came out like bullets.

I did later convert my mother into making scones in the kitchen whiz when she was around 65 and she was amazed that she finally learnt to make a scone that was edible.

I might add that scones became a regular morning tea item

Are your curries chewy? Do you have trouble working out if a casserole or curry is cooked. When the oil (fat) rises the dish is cooked. All meat dish casseroles have some fat content and when this is released the meat is cooked.

Are you missing the magic ingredient? Have you ever cooked a curry or casserole and the flavour just needs a little something and you cant quite work out exactly what is needed. Maybe it seems as though the flavours don't quite go together. It is a small intangible ingredient that is lacking. Try a very small amount of sugar and you will be surprised how it seems to blend and mellow the flavours into a more harmonious combination. The flavours will cease to fight against each other.

Whoops have you ever slipped with the salt pot when cooking? Have you ever added just a touch too much salt to a recipe. Never add sugar to correct this try a squeeze of lemon juice.

I hate washing roasting pans. Do you like to have roasted potatoes occasionally but hate washing up the pan afterwards. Here is a simple easy method and it uses less fat. Cut each potato with the skin on, in half so that you have the largest cut area. Add a little margarine and spread it on the cut side of the potato. Then sprinkle with salt and pepper if you want.

Place the buttered potatoes buttered side down on a sheet of aluminium foil wrap. Fold the foil and seal. Add to a preheated hot oven 200 degrees centigrade and cook for approx half an hour. When cooked unwrap and gently peel the foil off the potatoes and serve. Throw the foil in the garbage and voila - lovely scrisp roasted potatoes and no mess.