Eat Half, Twice As Often!

I figured out that all you have to do to lose weight and then maintain your new weight is eat half as much as you normally would, but twice as often.

While you may have heard of a similar concept (small, frequent meals) before, what may be new to most people is to adjust the proportions each time you eat.

Notice that I say “each time you eat” instead of “meal.” I believe the word “meal” is overly associated with a whole lot of food! So from now on, the food on your plate will be referred to as “time to eat.”

Instead of 3 meals a day, make it 6 times to eat per day. Instead of breakfast, lunch and dinner, I say “first breakfast, second breakfast, first lunch, second lunch, etc.” Continue reading “Eat Half, Twice As Often!”

5 Common Mistakes That Result In Refrigerator Repair

Personally, I am not against any mechanics, technicians or repair shops but the only thing that hurts me is when a good thing goes bad merely due to improper usage. Machines and equipment are more or less like human body, you take good care of them and they would last longer, abuse them, and they would die on you before you know it.

Refrigerators are the cool machines in your home that keep your food and beverages in the perfect eating condition, however, the human response they get is excessive manhandling from all the family members. Just think about the number of times you open that door; now multiply it with the number of users in your family.

An awful lot of usage don’t you think. Here are a few tips and things to avoid that might help in keeping the refrigerator repairperson away. Continue reading “5 Common Mistakes That Result In Refrigerator Repair”

Successful Meeting Planning: How to Handle Traffic Flow

On the following pages you will find time-tested meeting planning techniques and helpful hints on handling all of these scenarios and more.

Meeting Rooms

If any attendee is standing in the back of the room without a seat nearby, then you have not done your job, which is to have everyone seated in a prompt, efficient, and courteous manner. To accomplish this goal, use the following strategies:

o Load the front of the room first, setting aside seats for VIPs and speakers.

o If there are side doors, open the front-most door first and direct delegates to the front seats.

o To prevent people from going down the aisle, stand in the middle of the aisle and point to where you would like them to go. Don’t argue with insistent guests, however, if they choose to move down the aisle. Continue reading “Successful Meeting Planning: How to Handle Traffic Flow”

3 Hot Dog Recipes for Camping

Love hot dogs on an open fire? The following recipes are different versions of this camping classic food.

ANGELS ON HORSEBACK

8 wieners

8 strips of cheese 2 1/2 to 3 inches long x 1/4 inch

8 thin sliced strips of bacon

8 Wiener buns

Toothpicks

Cooking forks

Slit lengthwise pockets in 8 wieners, long enough to hold one strip of cheese. Tuck in a strip of cheese into each pocket. Wind a strip of bacon around each wiener so the pocket and cheese are completely covered. Fasten each end of bacon to the wiener with a toothpick. Put each wiener on a cooking fork and bake over hot coals until bacon is cooked. When angel is done remove it from the fork and put in a wiener bun. Take out toothpicks before eating.

Continue reading “3 Hot Dog Recipes for Camping”

5 Tested Tips For Grilling During Windy Days

You can’t just postpone a backyard barbecue just because it’s a little breezy outside. Sure, it’s going to be more of a challenge but with the right preparation and a few adjustments, it’s something you can definitely overcome.

Here are some tried and tested tips for successful grilling during windy days:

Position your grill right

When preparing to cook on a windy day, you should anticipate the wind and find out its direction. If you’re using a charcoal grill, it’s ideal to turn the vents away from the wind. If you’re cooking with a gas grill, angle it away from the wind, perpendicular to your burner tubes’ flow of gas. Continue reading “5 Tested Tips For Grilling During Windy Days”

Places to Eat in Tehran

A popular subject of discussion amongst my friends is based around the thinking that there are certain places in Tehran that MUST be visited. Having visited all these places is almost like a badge of honour.

For sometime now I have tried to compile a list of these places and not surprisingly found that it is a rather large list. So here is a list of 19 places which for one reason or another represent the quintessential Tehran eating experience. I stopped at 19 because I am sure that there are many suggestions for number 20! The list is in alphabetical order:

1. Akbar Mashti

The origin and source of Iran’s national ice cream is subject to great debate. The saffron and rose water flavoured ice cream was first served in Rey Street (southern Tehran) at a shop which is still operating. But the real Akbar Mashti can be found on Shahrdari Street between Tajrish and Ghods Squares. And it is indeed a true original. Continue reading “Places to Eat in Tehran”

Venice Restaurant – Bacaro Jazz

How many restaurants are there in Venice? Difficult to count but considering that more 3 millions 5 hundred thousands tourist visit Venice every year, you can easily imagine that the restaurant business in Venice cam be a very profitable one, hence the big market. Venice Restaurants originally specialized only in Sea Food cuisine but have now differentiated to include an eclectic variety of offers; from Chinese restaurants to Indian, to trendy nouvelle cuisine, to Arab and Japanese Cuisine, Venice is trying to resemble to the big metropolis where all types of food can be found;

Of all Venice Restaurants, Bacaro Jazz is probably the most original and innovative; along with one of the latest open and best kitchen in the Venice, it guarantees excellent satisfaction to every single customers. Opened since December 1997, Alfredo, Nicole and the staff have made the Bacaro Jazz one of the must go restaurant and attraction in Venice; over the years the restaurant have continuously renovated the restaurant cuisine and décor; once it opened it appeared like a typical Venetian “trattoria” , where locals were drinking “ombre” (glasses of house wine) and eating “cicchetti” (Venetian tapas appetizers) ; the owner Alfredo had another idea for the place and through continuous enhancements and revolutions of the Menu and décor, nowadays it boasts one of the best Venetian and International cuisine in Venice recommended by the most prestigious restaurant and travel guides;

Continue reading “Venice Restaurant – Bacaro Jazz”

The Hambuger

The Hamburg steak as it was called in the 1800’s was served on the voyages from Germany to the United States. The meat patties were quickly cooked and served on two pieces of bread. To attract many of the sailors and European visitors to their eating stands vendors. They would offer the Hamburg style steak on the menu.

With Hamburg steak firmly embedded the American culture in the late 1800’s claims of the way it served in today’s standard is according to Congress woman Rosa DeLaurao.

A ground meat patty served between two pieces of bread was created in America in 1900 by Louis Lassen a Danish immigrant, owner of Louis Lunch in New Haven Connecticut. This is a disputed fact. We’ll give you a few more names and places of the Hamburger in the United States.

Fletcher Davis of Athers Texas sold burgers in the cafe in the late 1800’s before taking them to the World’s Fair in 1904.

Frank and Charles Menches vendor at a county fair ran out of their sausage sandwiches and started using beef instead. It was recorded this took place in 1892 at the Summit County Fair in Akron Ohio. Continue reading “The Hambuger”

Kitchens: Then and Now

Kitchens have come a long way since the 20th century – back then typically used for the sole purpose of preparing and cooking food in our home. Today, kitchens have evolved into one of the most social rooms in the house.

Historically, house design in North America and parts of Europe included a dining room to be separate from the kitchen. Often, the kitchen would be the smaller room separated by archways and enclosed in walls. Typically, these old traditional designs allowed for a small table to be placed in the kitchen for less-formal dining. Built-in-place cabinetry used to be considered more practical and there was not much desire or need for aesthetics. The kitchen archway would often lead to the dining room where family, or other formal dinner guests, were waiting. This 20th century custom has been replaced by open-concept design which adds functionality, aesthetic appeal, and an increase in value to your home.

Continue reading “Kitchens: Then and Now”

A Clean and Organized Kitchen for Better Health and Less Waste

When was the last time you took stock and organized your kitchen? Now is a great time to do it. Start with the refrigerator, and then move on to the pantry and cabinet shelves. Finally, clean the whole room.

First, literally empty the refrigerator, one shelf at a time, then the doors. Use a cooler to keep foods cold while you clean. Wipe shelves down with a kitchen disinfectant spray, working from top to bottom, including doors.Sort the food you removed from the refrigerator, check dates, determine if it should go back in or not (or on another shelf). Continue this process until you’ve emptied everything out, checked, sorted, and put back.

Move open items to the front. If there’s only a few tablespoons left in a jar, use them up in the next day or two, or figure out a way to work it into a recipe. Take note of any cheese or cream cheese that’s expiring and plan a meal around it before expiration. Continue reading “A Clean and Organized Kitchen for Better Health and Less Waste”