While it’s important to celebrate the mother’s up-coming birth of her child, the Celebrations team knows it can be difficult to come up with memorable baby shower ideas. Luckily, we have the tips and advice you need to create a perfect day for the mommy-to-be. From the cake and decorations to the guest list and paper invitations, we have great advice for a memorable time.
Celebrate the mom-to-be with an elegant Baby Shower Tea Party to make a memorable celebration perfect for any expecting mother.
Baby Shower Tea Invitations
Have your guests set the date with stylish formal invitations that you send through the mail.
Invitation Tips
For optimal RSVP ease, list a phone number and e-mail address.
Add a line in the card telling guests where the mother-to-be is registered.
If money or a donation is preferred, tell guests that a donation is preferred.
Decorations in White
Use shades of white for your tables.
Cream embroidered silks would be a perfect choice for your table.
White China with elegant designs make for a perfect table style.
Use short white flowers arrangements so guests can chat across the table.
Tea Time Frivolities and Favors
We have good ideas on how to make your baby shower memorable. Have some great tea themed favors and activities.
Find yourself a tea leaf reader for fun fortune telling.
Create a favor pack by wrapping a teacup with designed sugar cubes and a tea infuser with a small decorative teaspoon.
Afternoon Tea Menu
Begin the first course with finger sandwiches and scones followed by sweet chocolates and petit fours.
For a party at home, let the host enjoy herself and serve all of the food at the same time so that everyone can eat together.
Courtesy of Celebrations expert, Jeanne Benedict.
Wine Tasting Component I: Look
The first step you have to undertake in wine tasting is visual.
1. Fill up the glass up to 1/3 of its volume; never fill it more than half;
2. Hold the glass by the stem. Initially you may find this too pretentious but there are good reasons for it:
а) by doing it this way you can actually observe the wine in it;
b) this will keep your fingerprints off the bowl;
в) the heat from your palm will not change the temperature of the wine.
There’s a good saying by one of the greatest French wine lovers, Emil Painot: Offer someone a glass of wine and you can immediately tell whether he/she is a connoisseur by the way they hold the glass.” Even though you may not think of yourself as a connoisseur, you could still learn how to hold the wine glass.
3. Focus on the color intensity and the transparency of the liquid.
a) the color of the wine, and more specifically its nuances, are best observed on a white background.
б) the wine’s intensity is best judged by holding the glass without slanting it and looking at the liquid from above;
4. Next comes the swirling of the glass. This can also seem too pretentious or even dangerous if you have a full glass or a white top. But this movement is important since it prepares you for the next step in wine tasting - the Taste. The easiest way to swirl the glass is to place it on a table or other even surface, and to swirl your hand while holding the glass by the stem. Swirl hard and have the wine almost touch the rim of the glass. Then stop. The wine leaves tiny traces with irregular shapes on the inside of the glass. Some “experts” then read them with as much zeal as coffee-tellers. The truth is however, that they are just an indicator for the quality of the wine - the more alcohol a wine has, the more wine traces it forms.
What does the color of the wine tell us? The wine’s color tells us many things about its character.
First, the color shows the grape variety. Let’s take two popular varieties as examples - cabernet sauvignon and pinot noir. Cabernet’s grapes are smaller, with a thicker and darker skin than those of pinot noir. As a result, the color of wines made from cabernet sauvignon is usually described as violet to dark while the color of wines made from pinot noir is associated with ruby.
Second, the color is influenced by the climatic conditions. A hot summer and dry fall result in ripe grapes, with a dark, intense color. A cold summer and rainy fall will produce undeveloped grapes with a lighter color.
Third, wine-making practices also have an influence on the color of wine. For red wine, the grapes are fermented with the skin. Since the coloring agents are in the grape skin, and not in the juice, the longer the process of maceration, i.e. the longer the skin stays with the juice, the darker the wine color will be.
Fourth, the process of wine aging also has an influence on the color of wine. The young red wines are rich in coloring agents and that makes their color denser and fuller. In the course of time chemical reactions take place in the bottle and sediment is formed at the bottom. The wine’s color gets lighter and is often described as brick or amber.
Let’s go through an example: you pour yourself a glass of red wine and after carefully observing it, you notice a full granite color, good density, and not so good transparency. What conclusions can you draw?
Well, you can safely say that the wine is:
- from cabernet sauvignon grapes;
- from a Southern region;
- relatively young;
- from a good yield;
- that the wine-maker has gone for a good long maceration.
If you know the wine, compare what you know with what you see: maybe the wine has a very full color and the yield has been bad - this speaks of a good wine-making technique; or maybe the wine is too pale for its age - this speaks for undeveloped grape or poor wine-making technique.
“If you have the lifestyle where you eat out or order take-out every night, you can really get tired of it and it’s so expensive”, says cooking expert Marybeth Gregg, “so why not learn to cook with ease, and actually enjoy it?” “There is more to life than pizza and popcorn. Be a little adventurous. With just a few simple secrets, you can create a great meal for yourself and others.”, say this active business owner who offers tips to making cooking easy for a single person or smaller household. Many people with active lives think that cooking for one, or two, is just not worth the time, or they simply don’t know how. Be a little different - your skills may make you stand out in the crowd!
Marybeth, owner of Cook-with-Confidence Cooking School, has found out that there are major benefits to cooking - you eat healthier, it costs less and you get to actually create something on your own. Many people with hectic lives usually snack, skip meals or grab a quick fast food or other take-out meal. Skipping meals or eating high-fat foods deprives your body of energy and can make you feel tired. And a lot of people are in jobs that offer little creativity so cooking is a wonderful way to jump out of the box and be inspired and use their imaginations for a change!
So what’s a body to do? Marybeth offers some tips and techniques for making eating alone an easier, more enjoyable experience by learning to shop and cook quick, delicious meals for one or two people.
There are a few strategies are essential for smaller quantities.
1.Plan ahead - using a written or mental menu. You don’t have to cook everyday! Just start with one or two times a week - select an easy menu, organize your ingredients and shop on the weekend when you have a few extra minutes. Organize your list by stores (grocery, specialty Italian, etc.)
2. Food Shopping - Make a list and stick to it. It may be difficult to resist the temptation to buy more food than you need or frozen ready-made dinners. But keep to your plan.
Ask the produce manager to halve heads of lettuce, or other produce to meet your needs. Just but one leek, not a big bunch of three.
Buy smaller cuts of meat or ask the butcher to cut beef or chicken into pieces big enough for one meal.
Look for foods that can be portioned with ease into smaller serving sizes such as rice, pasta, or fresh vegetables like a broccoli crown or pre-cut carrot and celery sticks. Buy fruits and vegetables by the piece, not by the package.
3. Time to Cook -Cooking need not be a dirty word and cooking for one has many solutions.
Cutting Recipes or Freeze It - Many recipes serve 4-8 as a rule. So you can either reduce the quantities, if they lend them selves to division, or make the whole recipe and freeze it. I recently invested in one of those vacuum- sealer appliances, and find it really useful. I put in a smaller quantity, seal it, mark it and freeze. You can also use those zip-lock bags which work just as well. This way you can also have a great meal you can thaw out in the microwave - make sure to remove the food from the bag when you do nuke it- and then just sit down and eat a fine meal after a tough day at work.
Invite guests when making a large meal - they can help you cook and then you can divide leftovers into smaller portions, enough for one meal and have 3-4 meals ready. Make it into a mini-party.
Save leftovers and create new meals by adding rice, pasta, vegetables, or a different kind of cheese.
4.Your well-stocked pantry - this is key to cooking with ease. Use some wonderful ingredients in your cabinets so that you can come home and just throw them together. Roasted peppers, tapenade, fig balsamic vinegar, capers, a great extra-virgin olive oil, a variety of spices, walnuts, almonds or pecans, all ingredients that can help you make a piece of plain chicken or fish into a delicious and fast meal and in barely more time than making a sandwich, or waiting in line for take-out.
5.The Niceties of Life -
To make your meal more of a treat, rather than a chore, remember the table. The ambiance often make the meal, even when eating alone. Vary the color of your foods - a meal of foods that are all the same color is dull. Choose multi-colored foods and use your nicest plates and place mats. Maybe even place some flowers on the table. Make it fun to cook and eat for one. Make a recipe you’ve been wanting to try so that you can use it for entertaining. Why not?
And you know you can always invite a friend to dinner. No matter what your age, company is really important to making us feel good. Sometimes the only socialization people get is at work or with family. Company during meal times can make a difference in what and how you feel about eating. It doesn’t have to be a fancy meal. A simple menu, using only the fresh ingredients, will go a long way.
So do something different and just enjoy a home-cooked meal for a change. You surely don’t need to cook every night, but when you do, you will get great satisfaction, and your body will love you for it! Have fun in the kitchen- it can be done.
Visit her at www.cook-with-confidence.com and ontact her with any thoughts or questions at: Marybeth@cook-with-confidence.com
About the Author
Marybeth Gregg has been cooking, entertaining and giving cooking advice for almost 20 years, is well-known for her wonderful cuisine, great parties and started her successful cooking school several years ago. She has been featured in several newspapers, is currently working on cookbook, a dvd’series of cooking lessons.
(NC)Top off that holiday meal with a twist on an old standard - coffee! Hamilton Beach, makers of the BrewstationTM coffeemaker, offers the following tips to help you spice up your holiday coffee.
• Serve coffee with cinnamon stick right in the cup for stirring.
• Add a sprinkle of nutmeg for some drama.
• Fill half mug with hot chocolate and half with coffee then top with whipped cream - who could resist!
• Just a drop of vanilla or raspberry syrup will add a wonderful subtle flavour.
• Be festive - allow a candy cane to melt in your cup for a yummy minty taste.
To help you select the perfect coffeemaker visit www.hamiltonbeach.com.
- News Canada
About the author:
News Canada
Have you ever wondered what the difference between a great chef
and an ordinary chef is? How can one produce food recipes that
are remembered and another produce food that is quickly
forgotten? Disregarding all the jokes about never trusting a
skinny chef I can only say that the 80/20 rule applies in this
profession the same as in other professions. It is a fact of
life that 20% of lawyers, doctors, accountants, financial
planners etc. are outstanding; the other 80% are mediocre to
awful. The same applies to all trades and professions. So the
challenge vis–vis chefs is to find what differentiates the 20%
from the 80%.
The first thing you will notice about the top 20% is creativity;
they create meals and set the standard for others to follow. The
most obvious sign of creativity is in the way that a meal is
served. Can you look at the meal before you start eating and
think: This meal appears to be unique? This must be obvious
before you taste it; the meal truly needs to stir something
(other than hunger) within you. Top chefs are like interior
decorators in their presentation; mixing colors, shapes and
textures to be sure that they are eye-catching.
Next we come to the recipe itself. Top chefs rarely present a
recipe as it is presented in a recipe book; instead they add
their own signature to it. This signature is better known as
flair and varies from adding a simple extra ingredient to a
number of ingredients. It could also be a variation of some
ingredient quantities. For instance there is a recipe on our
website for chocolate truffles flavored with cayenne pepper. -
Now that looks stupid on paper because it is one of those things
that you must taste to believe. The result is a truffle that
leaves a taste for at least half an hour after you eat it. This
is just one example of a chef that thinks outside of the square.
There are many more that are not quite so radical.
Another thing I like to test when I eat out is the taste of
simple boiled vegetables; you don’t need me to tell you that
they can be bland. So, what if you boil all non-root vegetables
in chicken, beef or vegetable stock rather than plain water.
Also boil them together for the same time. You finish up with
extra flavored vegetables and different textures because some
vegetables require longer cooking time than others. Does it
spoil the vegetables? Only you can be the judge, just remember
that vegetables shouldn’t be cooked for too long or you boil the
goodness out of them.
Why not start collecting your own top chef’s tips when you eat
out. If there is something on your plate that excites you ask
the waiter to ask the chef how he achieved that taste. Chefs are
like artists and are usually happy to discuss their techniques
with people who show a genuine interest.
This article is copyright © David McCarthy 2006. Feel free to
reproduce it in the printed or electronic media without
alterations or additions.
The definition of a diner is typically a narrow structure resembling a railroad dining car with the interior containing a service counter with stools for seating. Food preparation is along the back wall behind the counter.
History
The first “diners” back in the 1890’s were horse drawn wagons on wheels that would park on the city streets and serve their meals similar to today’s “fast food” concept.
By the 1920’s, diners were manufactured as a permanent structure resembling the original wagon style. The style changed into a more streamlined appearance by the 1930’s but business was not brisk until after the depression.
The demand increased after 1945 and spread to the midwest when there were a dozen diner manufacturers making the diners with many modern amenities including air conditioning, stainless steel exteriors and large windows. This surge lasted about 15 years until the advent of the fast food restaurants.
Since 1970, there has been a new interest in diners with it’s retro appearance and many can be seen and visited across America.
Today
Denny’s introduced their new retro style Denny’s Classic Diner restaurants in 1999 complete with stainless steel exterior and rounded roof.
There are currently 18 diner manufacturers with half of them located in New Jersey. No other state in America can top the number of diners than New Jersey with over 200 diners in operation today!
If you are interested in learning more about the history of diners, you may wish to visit dinermuseum.org and a trip to New Jersey should satisfy your appetite with many styles of today’s diners.
About the Author
Barbara Wangelid along with her husband Tobbe are the owners of http://www.JackandFriends.com where you can purchase vintage and retro reproduction tin signs, enamelware, antique labels, classic American pedal cars and more.
Tis’ The Season For Martini’s
Christmas is coming and most of us enjoy the company of our
families and friends. Lots of food and fun and drinks for the
grown-ups!
I am happy to reveal to you some of my finest Martini Recipies
that are sure to please your friends and family.
*Christmas Martini Recipe 6 parts gin 1 part dry vermouth 1
teaspoon peppermint schnapps Miniature candy cane Combine liquid
ingredients in a cocktail shaker with cracked ice and shake
well. Strain into a chilled cocktail glass and garnish with
candy cane.
* Christmas Tini Martini Recipe 6 parts vodka 1 teaspoon
peppermint schnapps 1 part dry vermouth Miniature candy cane
Combine liquid ingredients in a cocktail shaker with cracked ice
and shake well. Strain into a chilled cocktail glass and garnish
with candy cane.
* Chocolate Martini Recipe 6 parts vodka 1 part chocolate
liqueur Chocolate curl
Combine vodka and liqueur in a mixing glass with ice cubes and
stir. Strain into a chilled cocktail glass and garnish with
chocolate curl
* Peppermint Martini Recipe 6 parts pepper vodka 2 parts white
crme de menthe Fresh mint sprig
Combine liquid ingredients in a cocktail shaker with cracked ice
and shake well. Strain into a chilled cocktail glass and garnish
with mint sprig.
And nothing is better then a perfect Martini served in the
perfect Martini glass! For the Finest selection of classic and
artistic Martini Glasses Visit Swank Martini @
http://swankmartini.com/shopsite_sc/store/html/kits.html?kbid=154
5
They have got 100s of choices for dining in The capital, this is probably thanks to the varied races the city contains, so practically anything you really hunger for might be decidedly near to you. If you’re not seeking to shop and you feel you want to do things, excluding drinking & eating within great value cafes, then there is immeasurable galleries, general attractions & museums to look out for.
The following is a note of a small number of of them:
The city’s Millennium Wheel really must be seen every tour of our capital city. The 32 modules hoists the day trippers around and, due to the way in which it’s assembled, the eye allows one to appreciate a full sweep, providing you’re at maximum height of the disk. Everyone are able to get tickets for the Millennium Wheel on the web which is probably the best idea as it should save everyone lots of waiting around. The Millennium Wheel is 1 time when visitors should not forget to bring their camcorders. If you’re going to London you need to check out Time Out.
The city’s Natural History Museum makes it fun contemplating the tremendous natural world around us and is definitely to be something that will suck in all the distinct generations. Reserve the entire day-out for this place since it might well take most of the day-out, simply to walk round & revel in everything.
The Tate Modern exhibition is built at an old power plant and it comes with a monumental position directly opposite St Paul’s Cathedral on the River.
Everyone will often visit the London Eye again and again because it’s free admission. The shows are updated routinely and hence it’s akin to going for the first time, each respective time you go. Folks can usually get immense works of art in the central space. Right outside the building you’ll see the Millennium Bridge which is phenomenal.
Correct wine etiquette makes the tasting experience much more enjoyable. Like most interests, there is a set of protocol that most wine lovers adhere to. Good taste dictates that tasting at wineries, ordering wine at restaurants, and hosting a dinner party all require certain formalities.
Tasting Room Etiquette
In a winery’s tasting room, white wines are generally tasted first, followed by reds, and then dessert wines. Within these categories, lighter-bodied wines preceed fuller-bodied ones. Water and crackers may be offered to cleanse the palate between each wine. Correct wine etiquette does not dictate that you must finish every glass. Winery tasting rooms provide jars to dispose of excess wine. Do not feel that you need to sample every wine offered- taste what appeals to you.
If you ask for a second tasting of a particular wine, it is in good taste to buy a bottle. Many wineries charge tasting fees which are generally applied to any purchase. It is not mandatory that you buy wine; purchase only what you desire. That being said, if you have made an appointment at a small winery, it is in good taste to make a purchase. Proper wine etiquette dictates that you not bring children to a tasting room.
General Restaurant Wine Etiquette
Wine service at a nice restaurant can be an unneccessarily difficult ordeal. The following tips will allow you to follow the customs of wine service with ease and confidence.
When choosing a wine from a restaurant’s wine list, the main goal is to accomplish a suitable pairing with the entrees of your party. If the food orders are too different to generalize with one wine, consider purchasing splits or ordering by the glass. Waiters and sommeliers are there to answer your questions, but availing yourself to their services and advice will be much more beneficial if your questions are relatively specific.
For example, don’t ask the sommelier, “What goes well with a rack of lamb?” Rather, ask, “I’d like to balance the spiciness of the lamb with a full-bodied, Syrah-based Rhone. Do you have any favorites?” Your effort will be appreciated and service and interaction will be more seamless. I guarentee you will be more pleased with the outcome.
After ordering, the waiter/sommelier will retrieve your selection, and then present it, label forward, to the host of the party. This is merely to verify it is the correct wine. The cork is removed and placed on the table. Unless it is clearly tainted, (the waiter/sommelier should notice if it is) do not touch or smell it, as it means nothing.
A small amount will then be poured for the host. Swirl the wine in the glass, smell, then taste. This is to make sure the wine is not spoiled and is not an opportunity to send back a sound wine that you are not crazy about. After approval, the wine will be poured clockwise to the right, ladies first. The host’s glass will be topped last.
Corkage Etiquette
It is increasingly customary in many parts of the country for restaurants to extend corkage policies for patrons whom wish to bring their own wine. However, this is not the case everywhere, (especially on the East Coast), and proper wine etiquette dictates that several things should be kept in mind.
Always call the restaurant in advance to verify that corkage is allowed. Also ask what the fee is to avoid any surprises. In my experience, very few restaurants charge over $20 as a corkage fee. Some restaurants will waive this fee if an additional bottle is purchased from the wine list, but do not assume that this is always the case.
Wine brought to a restaurant should be relatively unique or rare, and definitely should not appear on the restaurant’s wine list. After the waiter/sommelier opens and pours the contents, proper wine etiquette dictates that you offer them a taste. Following these guidelines will ensure that both you and the restaurant staff are happy.
The Duty of the Host at Dinner Parties
The duty of the host toward his/her guests is one of the most ancient and enduring forms of etiquette in human civilization. When serving wine, making sure that your guests are comfortable with the process should be your paramount concern.
Before serving, always allow wine time to breathe at room temperature. Never pour wine for guests immediately after opening. It is the host’s responsibility to discreetly ensure that the wine is sound and unspoiled. This should be done away from company, and a small amount should be sampled.
Always serve wine to your guests in clean, spotless glasses. This may seem obvious, but it is a very mistake. Additionally, if more than one wine is served, make sure that they are poured in a logical progression.
Especially with older wines, be aware that there may be a significant amount of sediment at the bottom of the bottle. Keep this in mind when deciding the portion given to each guest. Avoid the embarrassing instance of the last person receiving an unacceptable amount of solids in their glass. If this is a concern with a particular bottle, refrain from pouring the last half glass.
It may be necessary or beneficial to decant a wine to either remove sediment or to expose it to oxygen. Be cautious with this practice, as older wines may quickly fade if left in a decanter for too long.
Wine enjoyment should be an enjoyable and unintimidating process. With these tips in mind, you are prepared for the majority of social situations that involve wine.
Benjamin Bicais lives in the Napa Valley and is the webmaster of http://www.california-wine-tours-and-accessories.com
Friends coming to dinner? Having a Party? Let’s face it, the
last thing you want to do is spend hours slaving over a hot
stove. This make ahead, no-cook canned pink salmon recipe
will delight your family & friends and give you time to enjoy
your guests.
Ingredients - Serves 6 - 8
1 x 7oz/200g Can Pink Salmon with juices, bones & skin
removed
pint/150ml sour cream
grated rind & juice of lemon
1tabsp tomato puree
2 teasp anchovy essence
2 heaped tabs mayonnaise
1 egg separated
oz/15g powdered gelatine
2tabsp water
pint milk
1 small onion halved
2 parsley stalks
1 bay leaf
1 strip lemon rind
1oz/25g plain flour
1oz/25g butter
salt & pepper
Method
First make the sauce as follows:
Heat the milk in a saucepan with the parsley, onion, bay leaf
and lemon rind. Leave to infuse for at least 10 minutes and
strain.
Melt the butter in a saucepan, add the flour and
then the flavoured milk.
Bring to the boil, then simmer for
2 minutes.
Take off heat and leave to cool slightly
(If
you haven’t got the flavouring for the milk just use it
plain).
Turn out the canned pink salmon with its juices into a bowl.
Remove any bones and skin and mash well with a fork.
Beat in
the sauce, then the mayonnaise and sour cream.
Stir in the
lemon rind and juice, tomato puree, anchovy essence and egg
yolk. Add salt and pepper to taste.
Dissolve the gelatine in
the water and stir into the mixture.
Beat the egg white
until stiff and fold in.
Turn into a 1 pint ring, fish
mould or souffle dish and chill in the fridge until set.
To serve - dip the mould briefly into hot water and turn the
canned salmon receipe out onto a serving plate
Garnish with whole prawns and cucumber.
