http://myemail.constantcontact.com/Almost-Amish-Special-Offer.html?soid=1102329644166&aid=8nkcz4wCs6M
Looking forward to Nancy Sleeth's newest book "Almost Amish" and simplifying my life and teachnology!
Thursday, May 17, 2012
Wednesday, May 16, 2012
Sugar Makes You Stupid
Sugar makes you stupid
A dear friend just sent this article to me, and my eldest daughter just wrote a blog about clean eating. Food for thought?
A dear friend just sent this article to me, and my eldest daughter just wrote a blog about clean eating. Food for thought?
Sunday, May 13, 2012
Tea 101 - Tea is Healthy
Tea contains a high concentration of polyphenols, compounds that slow down or prevent damage to the body caused by free radicals. Free radicals are oxidants (unstable oxygen molecules) that harm cell structures and contribute to the occurrence of cancer and heart disease. Polyphenols are credited with preventing the buildup of fatty tissue that can block arteries and precipitate stroke. Green teas in particular contain catechins, powerful polyphenols that are thought to help reduce cholesterol by helping the body decrease the amount of fat absorbed into the bloodstream. Black tea may inhibit the growth of skin cancer and tumors in the digestive and urinary tracts. Epigallocatechin gallate (EGCG), found only in green tea and more powerful than vitamin E, has been shown to prevent or inhibit the growth of tumors in certain cancers, including breast, prostate, lung and colon cancers. EGCG may also slow down flu-causing viruses and the bacteria that cause bad breath.
Drink Tea - Be Healthy!
Drink Tea - Be Healthy!
Saturday, May 12, 2012
To Garnish or Not to Garnish...That is the Question
Mother's Day is tomorrow and you may be preparing to pamper your mother with a lovely brunch and tea. My favorite way to display and serve finger sandwiches and sweets is on a tiered serving plate. Here are a few tips to make your "plain" tea time instantly into something memorable, simple, and creatively beautiful. Let's take a moment to talk about garnishing your tea tray.
Shape, Color & Type
* One way to dress up a tray is to use different breads and sandwich shapes. This way you can enhance the appearance of your tea tray even without garnishing. Squares, long rectangles, triangles (I use a cookie cutter for making cute kids sandwiches, heart shapes, etc.) and a variety of breads - white, pumpernickel, rye, herb, and mini croissants (great for chicken & tuna salad).
Sandwich Garnishing Ideas
* My favorite is growing my own herbs and edible flowers (nasturtians). Right now I have pots of violas on my back porch waiting to be snipped and added to the tea tray for today's tea. Flat parsley leaf is nice too - place one leaf on an open-faced sandwich.
* Dried parsley mixed with sesame seeds/basil/lemon zest - sprinkle on edges of the chicken salad.
* Pecan halves - just place one on an open-faced sandwich.
* Cucumber - can be shredded, sliced, diced, quartered or triangle shape, sprinkle with lemon pepper. * Watercress.
* Olive slice - green or black olives, sliced and sprinkled with lemon pepper or paprika.
Dessert Garnishing Ideas
* Drizzle melted white or dark chocolate over dessert bars, cookies and cake slices. It adds a touch of pizazz with very little effort or heavy frosting.
* Dip half a cookie into melted white chocolate.
* If you use whipped cream on your dessert, sprinkle a little cocoa, turbinado sugar, cinnamon or lemon zest curls on top.
* Use a raspberry or blueberry in place of frosting.
* Try dusting a piece of cake or mini bundt cake with powdered sugar instead of frosting.
Flowers & Leaves for Garnish
* Wash all flowers and leaves well. Use them sparingly. Some of my favorites are geranium leaves, lemon leaves, rosemary, lavender, violas & nasturtiums from my own garden.
* Mini carnations, statice and baby's breath add a bit of color and turn your plain tray into WOW. Place a mini carnation on top of a geranium leaf and place that combo around the sandwiches. Use 2 or 3 for best effect.
* Just remember to let your guests know which are edible or inedible flowers and foliage. If a flower is on top of a sandwich, it is best if it is edible. It's amazing how well-placed flowers and foliage around the sandwiches and desserts adds class and beauty to your tea tray.
Enjoy and Happy Mother's Day!
Shape, Color & Type
* One way to dress up a tray is to use different breads and sandwich shapes. This way you can enhance the appearance of your tea tray even without garnishing. Squares, long rectangles, triangles (I use a cookie cutter for making cute kids sandwiches, heart shapes, etc.) and a variety of breads - white, pumpernickel, rye, herb, and mini croissants (great for chicken & tuna salad).
Sandwich Garnishing Ideas
* My favorite is growing my own herbs and edible flowers (nasturtians). Right now I have pots of violas on my back porch waiting to be snipped and added to the tea tray for today's tea. Flat parsley leaf is nice too - place one leaf on an open-faced sandwich.
* Dried parsley mixed with sesame seeds/basil/lemon zest - sprinkle on edges of the chicken salad.
* Pecan halves - just place one on an open-faced sandwich.
* Cucumber - can be shredded, sliced, diced, quartered or triangle shape, sprinkle with lemon pepper. * Watercress.
* Olive slice - green or black olives, sliced and sprinkled with lemon pepper or paprika.
Dessert Garnishing Ideas
* Drizzle melted white or dark chocolate over dessert bars, cookies and cake slices. It adds a touch of pizazz with very little effort or heavy frosting.
* Dip half a cookie into melted white chocolate.
* If you use whipped cream on your dessert, sprinkle a little cocoa, turbinado sugar, cinnamon or lemon zest curls on top.
* Use a raspberry or blueberry in place of frosting.
* Try dusting a piece of cake or mini bundt cake with powdered sugar instead of frosting.
Flowers & Leaves for Garnish
* Wash all flowers and leaves well. Use them sparingly. Some of my favorites are geranium leaves, lemon leaves, rosemary, lavender, violas & nasturtiums from my own garden.
* Mini carnations, statice and baby's breath add a bit of color and turn your plain tray into WOW. Place a mini carnation on top of a geranium leaf and place that combo around the sandwiches. Use 2 or 3 for best effect.
* Just remember to let your guests know which are edible or inedible flowers and foliage. If a flower is on top of a sandwich, it is best if it is edible. It's amazing how well-placed flowers and foliage around the sandwiches and desserts adds class and beauty to your tea tray.
Enjoy and Happy Mother's Day!
Wednesday, May 9, 2012
Sunday, May 6, 2012
Eat, Drink & Be Merry continued
My personal recommendation is that for business dining occasions, it's best to avoid finger foods - fried chicken, corn-on-the-cob, messy sandwiches - and keep to a menu which can be tackled with utensils. Here's a few more tips:
1. Steer your conversation to topics that won't cause others to feel uncomfortable or squeamish. "Politics" and "religion" might lead to an argument; and an account of your recent surgery or illness might make someone ill. Talking about weight, pregnancy & birthing highlights, costs of clothing, etc. are equally discouraged.
2. The waitstaff deserves your respect and an occasional "thank you" especially for extra service. You need not offer thanks for every service. I will soon be posting a blog about tipping, so stay tuned.
3. If you drop a fork or piece of food, it's best you don't make even the slightest scene. Casually scoot the article to an out-of-the-way spot, and, if convenient, quietly retrieve it after the meal.
4. Never move your own dishes or stack them. This is to be left for the server to do.
5. Toothpicks should not be used in public.
6. After being served what to you might be a "tricky" food (example: lobster, artichoke) either slow down and notice how others proceed, or request guidance from a nearby acquaintance. Most people are pleased and able to provide instructions.
7. Most foods are cut and eaten using the knife and fork. Unless your host decrees otherwise, only at picnics do chicken, french fries, etc. become finger foods. Strawberries, grapes, other fruits, and olives are most often eaten using the fingers.
8. Spaghetti should be wound around the tines of the fork. The key is to leave no ends hanging that need to be sucked into the mouth.
Practice good eating habits at home so you will be feeling like an expert when attending a business function. Relax and enjoy!
1. Steer your conversation to topics that won't cause others to feel uncomfortable or squeamish. "Politics" and "religion" might lead to an argument; and an account of your recent surgery or illness might make someone ill. Talking about weight, pregnancy & birthing highlights, costs of clothing, etc. are equally discouraged.
2. The waitstaff deserves your respect and an occasional "thank you" especially for extra service. You need not offer thanks for every service. I will soon be posting a blog about tipping, so stay tuned.
3. If you drop a fork or piece of food, it's best you don't make even the slightest scene. Casually scoot the article to an out-of-the-way spot, and, if convenient, quietly retrieve it after the meal.
4. Never move your own dishes or stack them. This is to be left for the server to do.
5. Toothpicks should not be used in public.
6. After being served what to you might be a "tricky" food (example: lobster, artichoke) either slow down and notice how others proceed, or request guidance from a nearby acquaintance. Most people are pleased and able to provide instructions.
7. Most foods are cut and eaten using the knife and fork. Unless your host decrees otherwise, only at picnics do chicken, french fries, etc. become finger foods. Strawberries, grapes, other fruits, and olives are most often eaten using the fingers.
8. Spaghetti should be wound around the tines of the fork. The key is to leave no ends hanging that need to be sucked into the mouth.
Practice good eating habits at home so you will be feeling like an expert when attending a business function. Relax and enjoy!
We all have to eat & drink - let's be civil!
A positive business dining experience is an important skill to master. The goal is to be familiar with dining etiquette so you won't have to focus on it, rather focus on the purpose of the business dining occasion. Dinner poise is one more indication of your education. Modern rules are designed to help you show consideration for others and to make eating together an enjoyable, comfortable occasion. Excessive strictness, however, appears to no longer be the norm, but I promise that inappropriate table manners will be remembered! Here are a few quick suggestions:
1. If you are unsure how to proceed with a dish or which spoon to use, wait a few moments. Someone else at the table will likely initiate the action and you may then nonchalantly follow suit (unless you are the etiquette consultant...and then everyone is watching you...).
2. The rules governing the use of flatware are: start from the outside fork or spoon and work in as each course is served; keep used flatware on the plate, not on the tablecloth; place the knife and fork side by side on your plate to indicate to the waiter when you have finished your meal.
3. You may find a finger bowl on the table at very formal restaurants, which may appear before or after the meal. Dip only your fingers into the water and dry them with your napkins below table level.
4. Place your napkin on your lap shortly after being seated. Unfold it to a comfortable size (usually so that it is still folded in half) and use it as needed to remove crumbs from your mouth before drinking. When finished, place it unfolded to the left of the plate.
5. Bread or rolls should be broken into only the size of one bite and then that piece buttered. Do NOT make a "butter sandwich" nor use a roll to wipe a plate.
6. Be seated and unseat yourself quietly, and always from the right of the chair.
7. Excuse yourself if you leave the table for any reason.
8. Maintain good posture. Don't support yourself with your elbows. An elbow on the table is permissible before and after the meal and between courses, but not while eating.
9. When wearing lipstick blot your lips in private before dinner to avoid getting lipstick on the water or wine glasses.
10. Refrain from reaching across someone. If an item is not within reach, politely ask for it to be passed.
11. To ask for something to be brought, or to request a change in improperly prepared food, firmly yet politely address the waiter or attendant without bringing your request to the attention of other diners.
12. Don't slurp, smack your lips or speak with food in your mouth. These errors are more common than you think. Accidental slurping or spilling is easily handled with a quiet apology.
13. Drink slowly and noiselessly after sweeping your lips with your napkin to remove particles that may stick to the glass.
14. The soup spoon is moved away from the body during formal dinners. To extract the last bit of soup tilt the bowl slightly away from you and spoon it out. Then rest the spoon in the bowl or on the plate under it.
15. Eat the main course using the larger fork and knife. To learn more about the American or Continental methods of dining, please ask for a consultation with me - Tea 101 to the rescue!
16. To remove pits or bones from your mouth, cup your fingers to hide the food, bring the napkin to the mouth, and place particles discreetly on the side of your plate.
17. Never spit out food that's TOO hot. Strategically and calmly take a drink.
18. Drenching food with salt & pepper, catsup or other bottled sauce can be viewed as an insult.
19. First transfer pats of butter (using a fork) or jams/jellies (using a spoon) to your plate, then spread them onto your breads using the butter knife provided with your table setting.
20. Stirring or mashing food on your plate is offensive. A baked potato is generally eaten as it is forked from the shell.
These are just a few of the tips I have to share - more to come on eating fried chicken, corn on the cob, spaghetti and using toothpicks!
1. If you are unsure how to proceed with a dish or which spoon to use, wait a few moments. Someone else at the table will likely initiate the action and you may then nonchalantly follow suit (unless you are the etiquette consultant...and then everyone is watching you...).
2. The rules governing the use of flatware are: start from the outside fork or spoon and work in as each course is served; keep used flatware on the plate, not on the tablecloth; place the knife and fork side by side on your plate to indicate to the waiter when you have finished your meal.
3. You may find a finger bowl on the table at very formal restaurants, which may appear before or after the meal. Dip only your fingers into the water and dry them with your napkins below table level.
4. Place your napkin on your lap shortly after being seated. Unfold it to a comfortable size (usually so that it is still folded in half) and use it as needed to remove crumbs from your mouth before drinking. When finished, place it unfolded to the left of the plate.
5. Bread or rolls should be broken into only the size of one bite and then that piece buttered. Do NOT make a "butter sandwich" nor use a roll to wipe a plate.
6. Be seated and unseat yourself quietly, and always from the right of the chair.
7. Excuse yourself if you leave the table for any reason.
8. Maintain good posture. Don't support yourself with your elbows. An elbow on the table is permissible before and after the meal and between courses, but not while eating.
9. When wearing lipstick blot your lips in private before dinner to avoid getting lipstick on the water or wine glasses.
10. Refrain from reaching across someone. If an item is not within reach, politely ask for it to be passed.
11. To ask for something to be brought, or to request a change in improperly prepared food, firmly yet politely address the waiter or attendant without bringing your request to the attention of other diners.
12. Don't slurp, smack your lips or speak with food in your mouth. These errors are more common than you think. Accidental slurping or spilling is easily handled with a quiet apology.
13. Drink slowly and noiselessly after sweeping your lips with your napkin to remove particles that may stick to the glass.
14. The soup spoon is moved away from the body during formal dinners. To extract the last bit of soup tilt the bowl slightly away from you and spoon it out. Then rest the spoon in the bowl or on the plate under it.
15. Eat the main course using the larger fork and knife. To learn more about the American or Continental methods of dining, please ask for a consultation with me - Tea 101 to the rescue!
16. To remove pits or bones from your mouth, cup your fingers to hide the food, bring the napkin to the mouth, and place particles discreetly on the side of your plate.
17. Never spit out food that's TOO hot. Strategically and calmly take a drink.
18. Drenching food with salt & pepper, catsup or other bottled sauce can be viewed as an insult.
19. First transfer pats of butter (using a fork) or jams/jellies (using a spoon) to your plate, then spread them onto your breads using the butter knife provided with your table setting.
20. Stirring or mashing food on your plate is offensive. A baked potato is generally eaten as it is forked from the shell.
These are just a few of the tips I have to share - more to come on eating fried chicken, corn on the cob, spaghetti and using toothpicks!
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