Candles create excitement, whether with children, or adults. Blowing candles out makes a special celebration of any event.There are many types of candles on the market, and many different colours. Always make sure the colour of the candles blends with the decoration on the cake. Although candles arent normally seen on wedding anniversary cakes, red, gold or silver candles on these cakes would make a talking point.Make sure candles stay upright. Instead of than pushing them into the cake surface, place them in a candleholder. Candleholders are available to match the colour of the candles. They are also sold in gold and silver. Candles look better if grouped together it gives them more impact, and make it easier to blow out in one puff!And on a grown-ups cake candles look more interesting if they are cut to slightly different levels. Self-lighting candles give everyone a surprise, especially the person who is trying to blow them out, and finds the candles re-light themselves again and again!Twisted (spiral) candles are another choice. They look best on a simply decorated cake. Chunky candles in the shape of a number give impact on a cake, and children love them. They even go up to the age of fifty! If there isnt any room on top of the cake, candles can be placed on the board. Cut the spike off a candleholder and stick down with strong glue. Or, pipe a star shape in stiff royal icing and place the candle into it.Run-outs (colourflow) candles can be either flat on the cake surface or upright. Make the flame of yellow icing, and immediately flood in a small amount of red and swirl it around with a cocktail stick.Finally, another type of homemade candle, but this time, one that can be lit. Mould a piece of marzipan until it is free of cracks and roll into a sausage shape. Cut one end at a slant and stick a flaked almond in. Because the almond contains oil, it will light.
Detoxification is a process and can be a gentle cleansing or a more rigorous therapy, where many foods are completely avoided over a long period of time.The detoxifying program you would choose would depend for the most part on the condition of your elimination system and your ove-rall health.It certainly is a poor man or woman who cannot find a few eggs, a couple of potatoes and an onion in their store cupboard! The ever-practical Spaniard realized this and thus created their marvellous "tortilla" - an easy-to-make dish that could be savoured by rich and poor alike.Not only cheap to make the tortilla, or Spanish omelette, is immenseley adaptable: you can eat it hot or cold, depending on the weather and your mood; you can enjoy a small slice as a "tapa" (snack) in between meals; or, accompanied by a multi-coloured mixed salad and crusty, fresh Spanish bread, you have a marvellous main meal! Should unexpected guests come knocking at your door ... just whip out the ever-adaptable toritilla, pour them a glass of smooth, Spanish wine and they are bound to be delighted!Unlike the better-known French omelette which should be made quickly and over a high heat, the Spanish omelette needs to be cooked more gently, so that the middle is not too runny. The French omelette is best eaten straight away and always hot. Its Spanish counterpart, on the other hand, improves if left to rest for at least five minutes before eating, keeps well for a couple of days in the fridge, and can easily be re-heated in the microwave, unless you prefer it cold. As with the French omelette, the Spanish tortilla is made in a frying pan (preferably non-stick) but, unlike the French version, both sides need to be cooked. For this reason, it is possible to buy special tortilla frying pans - a sort of double pan which allows you to just swish it over and cook the other side!Substances that are potentially toxic to our bodies are everywhere. Pollution, petroleum based products, pesticides and other compounds are harmful to our bodies. Our organs, including the colon and liver, are responsible for removing the toxins and waste materials from our bodies. But when these organs aren't functioning up to standard we become tired, break out and have digestive problems. More serious illnesses may result. Detox today for optimum health!I have to say, I prefer the traditional method of placing a plate on top of the pan, turning the tortilla out and then returning to the pan to cook the underside. But, perhaps the simplest method is to just place the frying pan under the grill to brown the tortilla.Whichever way you choose to prepare it, once cooked, leave it to cool a little, cover with a large plate, then gently ease the omelette out. It should be circular, about an inch-and-a-half thick, and it is usual to cut it in slices or wedges. Having said that, you can divide it into small cubes, pop a cocktail stick on top, and serve along with other "bits and pieces" as apritifs. Spanish recipes for tortilla vary slightly from region to region - also what you have in the fridge and what you fancy! You can replace the potato with, say, spinach, leave out the onion, add a bit more garlic, etc, etc. Just use your imagination!Below is a recipe for a traditional potato-and-onion tortilla.TORTILLA - Spanish OmeletteIngrediants:* Olive oil* 1 large onion, chopped* 1 clove garlic, crushed with 1 teaspoon salt* 2 medium-sized potatoes, peeled and diced* Black pepper* 6 eggs, beatenMethod:1. Heat 2 tablespoons oil in a pan.2. Add onion, garlic, pepper and potatoes.3. Gently fry until golden-brown and potatoes slightly softened.4. Tip potato-and-onion mixture into bowl containing the beaten eggs.5. Stir and transfer to a large frying pan containing clean oil.6. Cook over a low heat for 10-15 minutes.7. Transfer pan to a preheated hot grill until top is browned.8. Alternatively, turn upside down onto a plate and return to pan to brown underside.9. Carefully tip onto plate and slice as you would a cake.Conventional, mainstream (allopathic) medical practitioners have yet to latch on to this concept, since they're only trained to treat diseases and symptoms specifically without treating the patient as a whole.
Fajita is generally beef, chicken, pork or shrimp grilled and served on a flour tortilla with condiments. The chicken is worked with onions and bell peppers. Fajita is served to the table sizzling loudly on a metal platter with tortilla and condiments on the side. Making your lips watery?Texans would love to take credit for giving the world fajitas but the honor goes to south of the border, Vagueros, who learnt the art of cutting tough beef into skirt steak. Fajitas are basically Tex Mex dishes. Nowadays Fajita is almost anything cooked and wrapped in a flour tortilla. Only true fajitas are skirt steak.The preparation of Fajitas starts with marinating the beef using limejuice to tenderize at least for 24 hours. Well, there are no set rules for marinating; you can use your creative sense for that, but dont forget to use limejuice. To marinade beef or chicken, you can use the Ass Kickin Soakin' and Grilling Sauce. This would bring a true Mexican flavor.Fajitas are real fun to eat, and here are the ways to cook the best Fajitas, namely:Grilling an exciting fajitaTraditional method for cooking fajita is over coal for approximately 6 minutes on both sides for skirt steaks around one pound. After the meat gets cooked, you should let it rest for a few minutes and cut it across the grain diagonally in to finger length strips.Oven broiling fajitasBroil the meat 4 inches below the flame for about 6 minutes on both sides. Then you can let it rest for a few minutes and slice it diagonally in to finger length strips.Pan frying fajitasDrain the meat and cut it across the grain in finger length strips and fry over high heat for not more than 1.5 minutes turning frequently. Roll them in flour tortilla. Choose thick tortillas available in any supermarket. Warm them up by sealing in foil packages, 6-8 at a time. On a frying pan, add few tablespoon of olive oil, cut one large onion and separate into rings and cut bell peppers into strips. Add them to the frying pan and stir fry. Serve with stir fried onions and bell peppers.Some specialized fajita preparations are Pico-de-gallo, guacamole, Fajita on a stick, Fah-HEE-Tah, Beef Fajita Marinade and many more. Here are a few, which I find interesting, but you can always add your magic touch to them:Pico-de-galloThis fiery and flavorable salsa is like any other salsa but the ingredients are finely chopped. If rightly made it is hot. Since people make it to their liking they can control the heat.GuacamoleCool and buttery smoothness of guacamole adds the finishing touch on a fajita. Experiment your ideas on it and get it right. My suggestion is to select the right Avocado of Haas variety with brownish-black skin with a pebbly texture.Fah-HEE-TahTraditional skirt steak has to be marinated for long 24 hours in limejuice, red capsicum and garlic. Cooked meat is cut into strips and them wrapped in a warm tortilla and garnished with salsa or guacamole.Fajita On A StickSoak 8-9 bamboo skewers for 10 minutes. Trim fat from steak and cut crosswise into " thickness. Thread equal amount of beef weaving back and forth onto skewer. Combine dressing and lime juice. Brush on beef peppers and onions. Place vegetables on grid for 15 to 20 minutes. Remove and add beef to the centre. Add salt. When ready, serve beef and vegetables in tortilla with salsa.Beef Fajita MarinadeCombine limejuice, tequila, crushed dried oregano leaves, cloves of garlic, minced fresh cilantro, ground cumin, ground black pepper. Mix well and pour marinade over meat, refrigerate overnight or even 24 hours in zip top bag. It makes enough marinade for 1 pound flank steak.Fajitas are terrific for informal dinner party. It is inherently festive or goes hand-in-hand with margaritas or Mexican beer and Tex Mex treat. Good Luck! Taste your own Fajitas, don't go for the restaurant version of Fajitas.
We all know about organic fruit and vegetables but did you know that you can now buy organic chicken?People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months.Modem intensive systems of poultry production have produced cheap meat for the consumer - but at a price. Inside the intensive chicken houses, which are appearing in increasing numbers in the countryside, up to 40,000 birds are crammed, at 2 birds to the square foot, into a single windowless building, with almost continuous low levels of artificial light, they are then given drugs to speed up their rate of growth. Keeping so many animals packed together in such a stressful environment can only contribute to their rates of infection. It seems logical that the Chinese flu infections that we were seeing transmitted to humans comes from this same intensive farming. It isnt necessary to produce food in this way.Organic farmers do a number of things to ensure that chickens are reared as naturally as possible. For starters, antibiotic growth promoters cannot be used but sick organic birds must be treated with appropriate veterinary medicine, so they can be given antibiotics if theyre very poorly. But they cannot be given drugs on a regular and routine basis, something that almost all non-organic poultry have to endure. Organic poultry is reared on a specially formulated feed containing only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement. These chickens are often guaranteed to be fed on feed which is free from genetically modified feedstuffs (GMOs). To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without artificial fertilisers or sprays. Such feed is expensive, and therefore organic chicken is more expensive as well.Also, on Soil Association registered farms, the number of chickens housed in a single shed is restricted to 1,000. A non-organic intensive chicken farm may have as many as 40,000 in the same shed. Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather. Non-organic birds are almost always locked up night and day.In addition, the Soil Association insists on full and clear labeling of processed chicken products. They are able to trace back to the farm all ingredients used in any Soil Association chicken products. Their organic certification standards state that food must undergo as little processing as is practical.Organic standards are legally binding. All organic businesses must be licensed by law, and are fully inspected at least once a year. So if you want to see for yourself how organic animals are reared, why not visit an organic farm?
"If I moved away, I would definitely miss the Mexican food. Every region has its own Mexican food, and theyre very chauvinistic they believe their food is the real Mexican food." Such is the sentiment of Russ Parsons. Indeed, Mexican food can be found in every city in the world and they all claim to be authentic. There are few, however, that can truly substantiate that claim. Real Mexican food enthusiasts know exactly where to find them, and no, its not in Taco Bell.Burritos, Anyone?Of all the great cuisines in the world, few can delight the palate and challenge the senses as Mexican food can. The rich flavors, the unique blend of spices, and the fusion of ingredients bring raptures of pleasure to those who truly appreciate it. Its sublime spiciness is not at all a deterrent, but rather an incitement. It is indeed no wonder that people the world over travel far and wide in the search for the perfect burrito or the ideal fajita because once it is found, all is forgotten and youll never look at Taco Bell the same way again.A Little Closer To HomeObviously the best place to find the ultimate enchilada is where the Mexicans are. Fortunately, you dont have to cross borders anymore to find them. Authentic Mexican food can now be found in the border states of New Mexico, California, and Arizona. And for the real Mexican food enthusiast, refinance mortgage in Arizona is a blessing. This way, you can enjoy Mexican food to your hearts content right outside your doorstep. It cant possibly get any better than that.Better Than Cooking SchoolOf course, as a gourmet, eating Mexican food can only take you so far. You can never be truly happy until you know how to do it yourself. Getting a "refinance mortgage in Arizona" puts you in the ideal place to learn all about the creation, the presentation, and the preparation of Mexican food. Relocating and getting a refinance mortgage in Arizona, puts you in direct contact with the people who know burritos best Mexican housewives who can whip up a guacamole in minutes. And because you took the chance to get a refinance mortgage in Arizona, it shows your commitment to learning the intricacies of Mexican food cookery. Theyll only be too happy to show you how its done and maybe even share a secret or two!Move Over, Wolfgang!Indeed, getting a refinance mortgage in Arizona could be the best decision youve ever made when you find yourself a true Mexican food connoisseur. Soon youll be able to open up your house to your friends and family and take pride in your smooth guacamoles, seamless burritos, and scrumptious enchiladas. Revel in the compliments as you close your eyes and feel the spices dancing in your palate. Why, even Wolfgang Puck cant do Mexican. Its all thanks to those lovely little Mexican ladies who trusted you enough with the age-old secrets of their culture.