Trying to decide which sort of cutting board you should purchase for you kitchen? Here are some of the benefits and negatives associated with plastic cutting boards, wooden cutting boards, and tempered glass boards:

Plastic Cutting Boards

One of the benefits of plastic cutting boards is their nonporous surface. In other words, you do not have to worry about the juice from your meats and vegetables creeping into your cutting board and staying there. They are thought to be the most sanitary, especially since they are dishwasher safe. When you are done chopping away, you need only to set your board in your dishwasher, and you are set - it will come out clean and as good as new.

And while you may not consider any plastic cutting board to be “beautiful” - there are some stylish ones out there. You can find plastic cutting boards in a multitude of colors, so you can match it to your kitchen décor. Besides, plastic cutting boards are generally the least expensive - you can therefore get more for less money. It is a good idea to have multiple cutting boards in your kitchen. Come people even prefer using only certain boards for meat, and others for vegetables.

Another great thing about plastic cutting boards is that there are some thin, mat boards. These boards are flexible and are therefore great for transferring food. Also, because they are so thin and lightweight, they are great for taking on camping trips and picnics. Of course, sharp knives can and probably will eventually cut through a thin plastic cutting board.

Wooden Cutting Boards

Wooden cutting boards have been around for ages. Chefs have been putting their meats and vegetables up on wood chopping blocks and wooden countertops for many centuries, and there have not been too many contamination problems to speak of. Of course, in general, the major concern with wooden cutting boards is a question of sanitation. They are very porous - in other words, those meat and vegetable juices that were repelled by plastic cutting boards can, indeed, soak into a wooden one. Germs can get trapped in the cuts made by knives.

Properly cleaning your wood cutting board, though, will obviously help with the problem of sanitation. Most wooden cutting boards cannot, unfortunately be put through the dishwasher - check the care instructions before you place it through the dishwasher. If you have any doubts, it is best to handwash it if you want it to last a long time. Use hot water and soap to wash it. After you rinse it well, just set it out to dry. As mentioned before, most wooden cutting boards are rather porous, therefore, it might take a while for them to dry (they will soak up some of that water). Make sure that you allow yours to dry thoroughly before you put it away.

For an extra cleaning, use vinegar or a bleach and water solution. It is very possible and quite easy to keep your wooden cutting board bacteria and germ free. Be especially thorough when washing your board after cutting meat - you do not want to have e. coli or salmonella transferred to your board and remaining there. Of course, some people say that bacteria does not generally like wood and that wood has natural germ-killing substances. Nonetheless, it can never hurt to thoroughly clean your board. These properties of wood may be true for some woods, but perhaps not all. Bamboo, for instance, is known for its resistance to bacteria.

Many consider wood cutting boards to be more forgiving than others, and they work well with sharp knives - they will not dull your knives as quickly (this is why most knife storing blocks are made of wood).

Of course, another important aspect of wooden cutting boards is their charm. You can store your wood cutting board away in the cupboard, for sure, but you could also leave it out. You can display it, on the wall or on the countertop. A wood cutting board adds a sort of rustic charm that other cutting boards just cannot meet. There are some very beautiful hand-crafted wooden cutting boards out there.

Tempered Glass Cutting Boards

These boards can be very beautiful. You can find tempered glass boards that have wonderful designs and pictures. You can even find ones that match you décor perfectly. Of course, there are other benefits besides “looks” associated with glass cutting boards.

They are very resistant to heat (it can double as a ‘hot pad’). Also, they are very easy to clean - you can just stick them in the dishwasher. However, tempered glass cutting boards are not perfect. For one thing, the sound of a knife on one of these boards can make you cringe. More importantly, glass cutting boards can dull knives quicker.

All in all, just try out a few different types of cutting boards and see which ones work best with your cooking routine. As far as the sanitation of cutting boards go - any cutting board can be a breeding ground for bacteria and germs if not cleaned properly. Similarly, practically any cutting board can be very safe if you simply take the extra time to clean it. Choose your cutting board bases not solely on sanitation, but how easy it is to use, how easy it is to clean, and how well it matching both the décor of your kitchen and your cooking style.

Anne Clarke writes numerous articles for websites on gardening, parenting, fashion, cooking, and home decor. Her background includes teaching and gardening. For more of her articles on cooking supplies, please visit Vermont Cutting Boards.

Losing weight doesn’t have to be boring when you focus on bright, colourful meals. What does this mean? Simply by making sure your plate reflects a range of colours, you’ll naturally create more balanced and healthful menus. Not everyone has the time or the patience to count calories, but assessing the colours on your plate is something anyone can do - and it only takes an instant!

Why is colour important? Many fatty and caloric foods, such as dairy products and startchy carbs, are beige or brown. When there are too many of these drab colours on your plate, weight gain is almost certain.

That’s because these beige foods often are high in calories and can leave you feeling hungry later. A cup of beige or brown beans can be over 200 calories….but a cup of red or green vegetables is under a hundred! Add fresh greens, deep purple-reds and bright yellow-orange to a meal, and water the nutrient content go up, while calories go down! Plus, you’ll get more enjoyment from eating when there’s a variety of colours and flavors on your plate.

Ingredients:
3/4 cup plain yogurt
1 tablespoon lime juice
1 tablespoon honey
1 teaspoon curry powder
1/8 teaspoon salt
1/8 teaspoon pepper
2 cups cooked chicken, cut into small pieces
1 cup peeled and cubed mango

Directions:
Combine first 6 ingredients in a large bowl and stir well. Add chicken and mango and toss gently to coat. Arrange dark green lettuce leaves around a serving bowl and spoon mixture into bowl.

For extra crunch, serve with a side dish of red and green bell pepper, romaine lettuce, chopped celery and cucumber.

Makes 4 Servings

Nutritional Analysis Per Serving of Curried Chicken:
Calories: 218
Total fat: 3 grams
Saturated fat: 1 gram
Cholesterol: 73 mg
Sodium: 170 mg
Carbohydrate: 17 grams
Protein: 30 grams
Dietary fiber: 1 gram

Kim Beardsmore M.B.A., B.Sc. (Biochemistry) is the creator of the online weight loss, health & fitness magazine Weight Loss Health. For free resources, tips and healthy recipes to help you lose weight and gain energy, visit http://weight-loss-health.com.au

No kitchen is complete without a few accessories all developed for the sole purpose of extracting the delicious flavor of garlic. No matter if a person is of an Italian descent, an Italian food lover, a professional chef, or a regular person who likes the taste of garlic, the proper garlic tools are necessities. Garlic is a strong smelling and tasting, and specific garlic gadgets make the cloves easier to peel, crush, chop, press, roast, and grate.

Garlic is an ingredient present in many recipes. Since it can have a strong flavor, it is sometimes used in small amounts. However, there are many people who love the taste of garlic and can’t seem to get enough of it. For these people, garlic can be added to recipes in bulk. Since garlic must be removed from its skin before it is used, several tools can assist in making this sometimes difficult job much easier.

Most garlic tools can be purchased for a relatively small amount of money, some as little as a few dollars. However, there are quite a few tools which all do different things to a clove of garlic, and a person may or may not need all of them. The need for the tools depends on how much garlic a person tends to use in their daily or weekly cooking.

Garlic Peeler
No matter if a single garlic clove or a whole head of garlic is being used for a recipe, everyone can benefit from a garlic peeler. Anyone who has ever tried to peel individual garlic cloves using their fingernails knows how tedious it can be. A garlic peeler can greatly speed up the peeling process and it is very easy to use. By placing a clove or garlic in a garlic peeler, the skin of the garlic sticks to the peeler and the inside of the garlic clove is left for cooking. Using this tool will speed up the garlic peeling process and at the same time it will alleviate the everlasting garlic smell that can remain on fingers.

Garlic Roasters
True garlic lovers should not live without a garlic roaster. While a piece of aluminum foil can serve as a makeshift garlic roaster, an official roaster, made out of a terra cotta plate, a rounded lid, and ventilation holes, is the best way to roast a head of garlic. Placing an entire head of garlic (with the top cut off) in a roaster and drizzling it with olive oil, salt and pepper, and baking for about one hour will yield a delicious, soft head of garlic. Individual garlic cloves can be squeezed out of the head and spread directly on a cracker or a piece of bread for a delicious treat.

Garlic Slicers
It’s very difficult to cut garlic into very thin pieces using a knife, and it takes a lot of practice and experience to slice garlic in an efficient manner. So, if a large number of garlic slices is needed for a recipe, a garlic slicer can come in very handy. Garlic slicers ensure that pieces of garlic are uniform in shape and thickness, and they are as easy to use as cheese graters!

Garlic Keepers
Most people come home from the grocery store with a bag full of garlic heads and throw them in the refrigerator. This, however, is not a recommended place to store garlic. In fact, garlic should not be stored on a kitchen counter either since direct sunlight is not good for it. Garlic keepers can be cute accessories to add to any kitchen, as they come in many styles. Storing heads of garlic in a garlic keeper allows the garlic to remain in a cool, dry place away from sunlight.

Garlic Press
Simply chopping a clove of garlic into a million pieces with a knife and a chopping board does not produce the same effect as a piece of garlic that has been put through a garlic press. A garlic press is a tool that squeezes the garlic and presses it into tiny pieces. Some recipes call specifically for pressed garlic, and there is really no way to obtain pressed garlic without using this specific tool.

There are numerous other garlic tools and gadgets available, and most are very inexpensive. The best way to determine what is needed in a specific kitchen is to evaluate the daily, weekly and/or monthly garlic consumption in a household, and judge what tools would make preparing the garlic easier for the cook.

This article has been provided courtesy of Kitchen Junkie. Kitchen Junkie offers great kitchen articles available for reprint and other tools to help you get the best bargain on kitchen gadgets.

No matter what time of year it is, potatoes are always an excellent staple to have in your household. Wait until they go on sale at your local grocery store and stock up. Store your potatoes in a dark, dry area to prevent the “eyes” from sprouting and they will last longer. The best reason for having potatoes on hand is that they are extremely versatile as well as filling.

For example, a simple side dish to make (and perhaps the most common) is mashed or creamed potatoes. Although the actual preparation of the potatoes can be time consuming with the peeling, and the boiling and the mashing… it is definitely worth the time since real mashed potatoes taste so much better than the boxed variety. To make perfect mashed potatoes every time, simply follow this recipe which has been passed down in my family for generations. Peel and boil about eight to ten medium sized potatoes. Once tender, mash with a potato masher, a blender (or a hand held mixer, which I find much faster).

Mix in half to one whole stick of margarine and approximately one cup of milk. The amount of milk you add may vary depending on the consistency you like of your mashed potatoes. My great grandmother has in her recipe, “Add a palmful of salt”. (I found that about 4 tbsp equaled her “palmful”.) You can also add variety to your mashed potatoes by adding a little chicken broth instead of milk to give your mashed potatoes added flavor without the salt. You could also mix in sour cream and chives or go Mexican and mix in a little hot chili pepper. Truly a versatile side dish.

Another quick and easy potato side dish is “Country Potato Wedges”. Simply slice six to eight medium potatoes into quarters. Place a half cup of vegetable or olive oil and one packet of onion soup mix into a plastic storage bag (like a Ziploc). Toss the potato wedges in the bag with the seasonings and then place them on a cookie sheet. It might be a good idea to spray the cookie sheet with a little cooking spray to prevent the wedges from sticking. Bake the wedges in the oven on 350 degrees for approximately 20 minutes or until you can pierce them with a fork easily.

Lastly, and probably the easiest way to fix potatoes quickly, simply place six to eight medium potatoes in the oven at 350 degrees for about 20 minutes or until you can pierce them with a fork easily. Slit the top of the potato once it is cooked and fluff the whites with a fork gently. You can top your baked potatoes with the usual butter and sour cream. You can also try a little variety by adding chopped chicken and shredded cheddar cheese on top or use some spinach and parmesan cheese.

The topping possibilities for your average baked potato and the additions you can create for your mashed potatoes truly make this pantry staple the MOST versatile side dish in the kitchen!

The whisk. A true versatile cooking utensil. Whisks come in all shapes and sizes and surprisingly accomplish far more then what most think they do. One of the dictionary definitions for a whisk is–A kitchen utensil usually in the form of stiff thin wire loops attached to a handle, used for whipping foodstuffs. We shall see that the whisks of today can do a lot more.

The whisk of today is made of many different materials. There are the traditional wire whisks and also many kinds of nylon whisks to. Sometimes called whips they are a great time saver. No matter what you are creating in your kitchen there is a style and design made for you. Let’s take a look at the most common and useful designs.

The nylon flat whisk is made to whip gravies and delicate sauces into shape. The flat design helps cooks get into corners and covers more surface area when whisking. Also good for lumps in flour. The traditional balloon whisk comes either in nylon or stainless steel. It is the essential tool for meringues and silky smooth sabayons. The larger the balloon head is the quicker air is mixed into sauces.

Some other useful whisks that are helpful in the kitchen include triangular whisks for getting along edges of pans and bowls and special ones for eggs and gravy.

So no matter what your whisk needs are the right whisks can be found online at many fine stores.

About the Author

Curtis Miller is an author and publisher of Kitchens-4u
Your source for quality kitchen items.

There are many delicious ways to prepare and serve turkey. It might be deep-fried, brined, poached, grilled…to mention just a few methods of preparation. This article, however, will focus strictly on tips and techniques for preparing perfect turkey the old-fashioned way - oven roasted.

Basic Technique for Roasting a Turkey…

1. The safest method for thawing a frozen turkey is by allowing the turkey to thaw in the refrigerator. Be certain to plan ahead…it will take approximately 3 days for a 20 pound turkey to defrost.

2. Everyone wants to prepare enough turkey for the number of guests they serve, and generally desire to have some turkey left over. To determine the correct turkey size that will be needed, see the section below entitled ‘How Much Turkey is Enough?’

3. Cooking time will differ depending on whether the turkey was purchased fresh or frozen. Calculate approximate cooking time in a 350F (175C) oven based on the following: 20 minutes per pound for a defrosted turkey, and 10 to 15 minutes per pound for fresh.

4. A turkey will cook more evenly if it is not densely stuffed. As an alternative, flavor may be added by loosely filling the cavity with aromatic vegetables and/or fruit — carrots, celery, onions, apples, oranges, kumquats or garlic. Carefully tucking fresh herbs underneath the breast skin will also add flavor.

5. Before roasting, coat the outside of the turkey with vegetable or olive oil and season with salt and pepper.

6. For even roasting, it is best to truss the turkey, and especially so if roasting stuffed poultry. (See ‘How to Truss a Turkey’ below.)

7. Set the turkey on a rack in a large roasting pan to promote maximum air and heat circulation and to ensure that it cooks evenly. To yield moister, juicier white meat, place the turkey ‘breast-down’ on the rack. This technique will prevent the turkey breast from overcooking and becoming dry.

8. Set the roasting pan on the lowest rack of the oven to keep the turkey away from the top, which is the hottest part of the oven.

9. Once the turkey is cooking in the oven, resist the temptation to ‘peek’ inside by opening the oven door. Opening and closing the oven door will cause the temperature to fluctuate, which will only increase the likelihood of a dry turkey. Avoid opening the oven door until approximately 45 minutes before the turkey expected to be done.

10. After checking for doneness (see ‘When is the Turkey Done?’ guidelines below), remove roasting pan from the oven, tent the turkey with foil and let it ‘rest’ for approximately 15 minutes before carving (see tips on ‘How to Carve a Turkey’ below). If additional time is needed to prepare gravy, heat up side dishes, etc., the turkey may be allowed to sit at room temperature (covered) for up to an hour without losing too much heat.

11. Refrigerate any leftover turkey within 2 to 3 hours of preparation. Store in airtight, shallow containers to allow adequate circulation of cool air; date and label the containers. Turkey may be safely stored refrigerated for approximately 5 days and frozen for up to 4 months.

================================

How Much Turkey is Enough?

On average, to provide 2 servings of turkey for each guest (and allowing for leftovers), the suggested weights are as follows:

> 10 pound turkey for 6 people

> 12 pound turkey for 8 people

> 15 pound turkey for 10 people

> 18 pound turkey for 12 people

> 21 pound turkey for 14 people

> 24 pound turkey for 16 people

- If you will be serving more than 16 guests (a recommended turkey size of more than 24 pounds), buy two turkeys that equal the total suggested weights.

- If the recommended turkey size is less than 12 pounds, you may wish to buy a turkey breast to roast.

================================

How to Truss a Turkey…

To ‘truss’ means to secure poultry or meat into a compact shape. Trussing will ensure even roasting. The following technique is recommended when roasting poultry, especially a stuffed turkey.

1. To truss with string, take a piece of butcher’s string about three times the length of the turkey. Place the turkey on its back, tail end nearest to you. Slide the string underneath so that it is cradling the turkey in the center of its back.

2. Gently pull the string up the sides…then around the wings. Pull the strings toward you, close to the breast, so that the wings are held against the body.

3. Cross the strings at the base of the breast, then wrap each string around the end of a drumstick.

4. Tie the ends of the string together, cinching it tightly so that the legs cross.

5. Finally, lift the turkey so that the tail end is up and wrap the string around the tail. Tie the string, pulling tightly so that the cavity is covered by the tail.

================================

When is the Turkey Done?

<> You will want to test your instant-read or traditional meat thermometer a few days before preparing the turkey to ensure it is properly calibrated. Place the thermometer in a pot of boiling water. It should register 212F (100C) — water’s boiling point at sea level. If the reading does not reach the desired temperature, you will want to buy a new thermometer.

<> Keep a careful eye on the thermometer during the last half hour of cooking since the internal temperature may rise rapidly toward the end.

<> Using a meat thermometer, test for doneness in the thickest, meatiest parts of the turkey:

Test the widest section of the breast near the wing joint; the temperature should be 165F (73C).

Test the legs at the top of the thigh, near the hip joint; the temperature should be 180 (82C).

If cooking a stuffed turkey, determine the internal temperature of the stuffing as well; it should be at least 165F (73C).

<> If using an instant-read thermometer, insert it deep enough to reach the heat sensor (the indentation about two-inches from the tip).

<> Also examine the juices and oils at the bottom of the pan that are released during cooking. If they have a pinkish tinge, continue roasting; if they are clear, the turkey is probably done. (Try to insert the thermometer as infrequently as possible, to prevent the juices from escaping.)

<> Another way of checking for doneness is to move the leg up and down. The looser it becomes, the closer it is to being done.

================================

How to Carve a Turkey…

To carve a turkey, it is essential that you use a sharp carving knife and a good, heavy-weight fork. The following instructions will make carving a turkey almost effortless.

1. Begin by cutting through the skin where the leg meets the breast. Pull the leg away from the body with the fork and continue to cut down, close to the body, to find the joint where the thigh meets the body. Pull the leg out further and slice right through the joint to remove the leg and thigh.

2. Place the leg skin-side down and locate the line at the joint where the thigh and the drumstick meet. Holding your knife along this line of the thigh, you can slice easily through the joint. If you hit resistance, adjust your angle and try again. Cut down through the line and separate the thigh from the drumstick. Repeat this process with the other leg.

3. Remove the wishbone (actually the collarbone) from the turkey. Removing the bone will prevent it from splintering when you carve the breast meat.

4. Next, run your knife through the skin along one side of the breastbone. Then cut down along the ribs, pulling the meat gently away from the bones in one large piece, leaving behind as little meat as possible.

5. When you reach the wing joint, cut through it and continue to remove the breast from the body. Repeat with the other side.

6. Finally, remove the wings and slice the breast meat before serving. (For even, attractive slices, cut the meat against the grain.)

================================

So, there you have it…everything you need to know about successfully roasting a turkey.

As you can see, preparing a turkey by adhering to the techniques above is not at all difficult. The small amount of effort you invest will be well rewarded when the final product reaches the serving table and your guests rave about how absolutely marvelous it is. Just remember one thing - serving a juicy, flavorful roasted turkey does not have to be reserved solely for the holiday season - it’s wonderful anytime of the year.

Copyright ©2005 Janice Faulk Duplantis

Janice Faulk Duplantis, author and publisher, currently maintains a web site that focuses on both Easy Gourmet and French/Cajun Cuisine. Visit http://www.bedrockpress.com to see all that Bedrock Press has to offer. Janice also publishes 4 free monthly ezines: Gourmet Bytes, Lagniappe Recipe, Favorite Recipes and Cooking 101. Visit http://www.bedrockpress.com/subscribe.html to subscribe.

Caffeine is the modern drug of choice in the work world, easily accessible, socially acceptable, readily affordable, and of course perfectly legal. As for the health effects, I’ve read evidence both for good and ill, so right now I don’t fall strongly on either side. One thing is clear though caffeine is addictive. And this addictive nature is what leans me towards the negative side.

As a teenager I often drank sodas; cola was my favorite. I never drank coffee as a teenager, and I rarely drank it in college. But when I got into programming PC games, I’d sometimes drink coffee every day for months at a time. But I’d always eventually break the habit and have no caffeine for months at a time too. It was sort of cyclical.

Then I read the book Pour Your Heart Into It by Howard Schultz, which is the story of Starbucks (Schultz is the CEO). Schultz made gourmet coffee sound so good, that I embarked on a Starbucks kick for a while and tried all different kinds of gourmet coffees, espressos, soy lattes, etc. I know not all coffee drinkers like Starbucks (my mom surely doesn’t), but I still think their coffee is among the best. Another favorite of mine was Lion Coffee from Hawaii. I bought a nice espresso maker and used it to make my own soy cappucinos (I avoid all dairy products).

I really grew to like the taste of different gourmet coffees, which were much better than the swill I used to drink in college. But it was so easy to fall into a pattern of addiction, drinking coffee out of habit instead of only when I actually wanted some. Today I still drink coffee on occasion, but that’s the exception. Most of the time I don’t consume any caffeine for weeks or months at a time. I found it fairly easy to break the habit. Here are a couple ways to do it:

Method 1: Coffee to Herbal Tea

First, switch from coffee to tea. You still get the caffeine from tea, but not as much. Enjoy some good quality tea not Lipton! I particular like Earl Grey and Green Tea. I found this easy to do right away. But if you find it too hard to switch so abruptly, then make the transition over a period of weeks equal to the number of cups of coffee you drink each day. For example, if you drink 4 cups of coffee a day, then switch to 3c coffee / 1c tea for the first week, then go 2c/2c for the second week, then 1c/3c, and finally 0c/4c for the fourth week.

Next, make the transition from regular tea to caffeine-free (not decaffeinated) herbal tea. Herbal tea isn’t really tea, but it’s close. Celestial Seasonings offers a wide variety of flavors. I recommend getting a variety pack to see which kinds you like. You can do the switch abruptly, or use the gradual method above. Now you’re caffeine free.

Method 2: Coffee to Grain Coffee

Switch from coffee to grain coffee. Grain coffee is to coffee as herbal tea is to tea, and grain coffee is naturally caffeine-free. Grain coffee isn’t real coffee, but it’s a ground mixture of things like grains, nuts, dried fruit, and natural flavors that you can put into a regular drip coffee maker and make something that looks and tastes similar to coffee. Some grain coffees I tried were very bitter and well… disgusting. After trying a few different types, I found one I really liked: Teeccino. I buy it at Whole Foods. This has the best taste of all the ones I’ve tried, and it comes in a variety of flavors: vanilla nut, java, hazelnut, chocolate mint, almond amaretto, etc. Sometimes I mix different flavors together to make interesting concoctions. While I still usually prefer the rich taste of a good cup of Sumatra coffee, this stuff isn’t too bad. It tastes similar to coffee, but it has a unique flavor of its own, and it’s not acidic like coffee is. I typically mix a little Rice Dream (rice milk) into each cup to make it creamier.

A great way to transition to grain coffee is to mix it with regular coffee as you scoop the dry grounds into your coffee filter. So if you use 4 scoops of ground coffee normally, then try 3 scoops of coffee with 1 scoop of grain coffee for the first week, and continue to transition gradually as in the first method above.

Part of the addiction of coffee drinking is having a warm beverage, so the two methods above focus on that. I really like having something warm to drink, especially during the winter. I even have a small mug warmer on my desk. I usually alternate for weeks at a time between Teecino and herbal tea. Today I’ve already had two cups of Vanilla Nut Teeccino.

I suppose you could try a similar process if you’re addicted to soda by transitioning to something else like water or juice, but I’ve never found it hard to give up soda.

I don’t recommend decaffeinated coffee or tea because known carcinogens are used in the decaffeination process, and decaffeinated drinks are still highly acidic. From what I’ve read on this, I’d say you’re better off with caffeine.

When you give up caffeine, you’re likely to experience withdrawal symptoms. If I’m doing 4c coffee a day and then go cold turkey, I get headaches and backaches, and generally my emotions are out of whack for several days. But I still personally prefer to transition quickly rather than gradually. I’d rather just get the withdrawal over with.

Why Give Up Coffee at All?

I can’t ignore the energy boost and mental acceleration that comes from caffeine. But I do notice negative side effects when I drink coffee. Caffeine seems to make part of my brain overactive and another part underactive. I become really good at doing things, but very bad at prioritizing what needs to be done. If I drink a lot of coffee, I’ll often spend hours doing a bunch of low priority tasks, and I find that other unproductive habits are more likely to be done excessively. I become like a rat in a treadmill, doing more and more but not accomplishing what really matters. I find it very hard to focus on the big picture from a holistic whole-brain standpoint if I’ve consumed caffeine.

I also feel that caffeine blocks too much of my intuition and creativity. I miss subtle sensory input, and my thinking becomes too linear. Sometimes linear thinking is OK though. If I have a lot of menial tasks to complete, and I already have a clear to-do list to follow, drinking a cup of coffee can get me through them quickly. But if I have to sit down and do high-level work like developing my next quarterly plan, caffeine will make a mess of my thought process and dramatically reduce my ability to concentrate. My mind races too much on caffeine; it’s hard to stay focused on just one thing.

Additionally, caffeine definitely disrupts my sleep habits. Even if I have a cup of coffee in the morning and none for the rest of the day, I don’t sleep as well. I wake up in the middle of the night, or it’s hard for me to get out of bed in the morning. When I consume no caffeine, I sleep more restfully and wake up easily. I also don’t experience so much midday sleepiness.

And lastly caffeine makes me feel hotter than usual, including while I sleep. I need to turn the air conditioner up to feel comfortable, so that’s another hidden cost.

There’s also a nice page on Teeccino’s site about the top reasons to be caffeine-free.

I’m not saying you need to give up coffee entirely, but I don’t think it’s a good idea to remain addicted to it throughout the year, especially if you experience a drop in intution, creativity, and holistic thinking as I do. If you find it becoming an addiction, try one of the methods above to transition to a coffee substitute like herbal tea or grain coffee. Then you still get to enjoy a warm beverage without the negative side effects. I think it’s easer when you have a substitute for coffee instead of having to do completely without, but this won’t be necessary for everyone.

Copyright © Steve Pavlina

Steve Pavlina
Personal Development for Smart People
http://www.stevepavlina.com
http://www.stevepavlina.com/blog (blog)
http://www.stevepavlina.com/articles (articles)

Steve is intensely growth-oriented. He trained in martial arts, ran the L.A. Marathon, and graduated from college in three semesters with two degrees. He can juggle, count cards at blackjack, and make damn good guacamole. Steve is also a polyphasic sleeper, sleeping just 2-3 hours per day and only 20 minutes at a time. So chances are good that he’s awake right now.

The very best thing about having birthday cake is the ice cream that goes along with it. This delicious home made ice cream recipe can be made with a few simple ingredients and a couple of coffee cans.

Learn how to make your own yummy blend! It’s so easy to make and fun to eat! A great hands-on kids party activity!

There’s always room for ice cream. (That’s my motto!)

Home Made Ice Cream
Recipe

1 lb. Coffee Can
3 lb. Coffee Can
1/2 cup Rock salt
1 pint Half and Half

1 1/2 tsps. Vanilla
1/3 cup + 2 tblsps. Sugar

For flavored ice cream, choose one:

3 tblsps. of your favorite flavor of instant pudding

1/3 cup of fruit (such as, bananas, strawberries, peaches)

3 of your favorite cookies, crushed into pea-size pieces

1/4 cup finely chopped nuts

METHOD:

Mix the first three basic ingredients together and pour into the one pound coffee can. Add flavorings if desired. Place the lid on securely and set inside the three pound can.

Add ice, and alternate layers of ice and salt outside the small can and inside the large can. When totally full, secure the lid on the large can. You may wish to add duct tape for good measure.

Now here comes the fun part! Place a sheet on the floor or wrap the can in a large towel. Let party guests roll the can back and forth for at least 10 minutes. Open the cans and check the ice cream.

If it is not starting to freeze, replace lids and roll 10 minutes more. The ice cream should be frozen to the sides and bottom of the can. If not thick enough, place in freezer and check every 10 minutes or so.

YIELD: 2 cups ice cream

Note: This recipe can be effected by temperature,
humidity, and other environmental factors, so make a trial run before attempting
in a group setting.

Copyright 2005 Kids Party Paradise All Rights Reserved

Patricia B. Jensen is a mother of three and kids party enthusiast. She is the webmaster and owner of Kids-Party-Paradise.com - a complete resource for kids party ideas including invitations, cakes, decorations, games, costumes, favors, and food.

For all the latest party news, read her Kids Party Blog

If all you know about East Indian food is papadums and samosas, you’re going to love pakoras - East Indian-style fritters. The batter is made from chickpea flour - known as “besan” or “chana flour” in East and West Indian groceries, and “gram” flour in English.

The filling is up to you: diced vegetables of all kinds. Just make sure you use firm vegetables (i.e., stay away from delicates like peas, snow peas, celery, sprouts). I’m not a beer-drinker myself, but as with samosas, word is that pakoras are great with beer, and thus a great party snack. Keep in mind, though, that pakoras are very high in protein. Don’t over-indulge.

Ingredients:

• Besan/ gram/ chickpea flour (or grind your own from dried chickeas using a coffee/ spice grinder).
• Water to form a batter.
• Salt and black pepper, to taste.
• Crushed red pepper flake (optional).
• 1/2 tsp of mild curry powder or ground cumin. Do not put in too many spices, as they’ll tend to ruin the oil.
• Small onion(s), cut in eighths.
• Any combo of potato, eggplant, zuchinni, cauliflower - all cut into large chunks. Keep in mind that potato takes longer to cook than any of the other veggies. So make the potato pieces smaller. I suppose you could also (separately) use large, firm pieces of cheese.

Preparation:

• Place the chickpea flour or ground chickpeas in a mixing bowl.
• Add salt, pepper, chili flake, and curry powder or cumin.
• Now slowly add about 1/4 cup of water at a time, and mix with a fork. When you have a thick batter that isn’t runny, add another 1/8 cup of water and mix thoroughly. (Basically, keep in mind that this batter is going into hot oil. So the more watery it is, the more likely you are to be spattered with hot oil. But the batter shouldn’t be so thick that it hangs from the veggie pieces in blobs.)
• Add all the diced, raw veggies to the batter and gently mix so that the pieces are all coated.
• If you used your hands, wash them and dry carefully. (As always, be careful around hot oil.)
• Using a deep, heavy cookpot, heat 1-2 inches of cooking oil (canola or vegetable) on high. Test with a tiny drop of batter. It should start cooking immediately, and float fairly soon after. Remove the test piece with a slotted spoon. (If you have a proper food thermometer that is safe to put into hot oil, the temperature should read about 350 F. If the oil is not hot enough, the fritters will absorb oil and become greasy. If the oil is too hot, the outside of the fritters will burn while in the insides will be uncooked. Remember not to fill the oil up to the top of the cookpot, as you’ll need room for the fritters. Too many spoons of batter into the oil at the same time not only lowers the oil’s temperature, but you run the danger of hot oil overflowing the cookpot, potentially starting a fire.)
• For best results, deep fry heaping tablespoonfuls of batter and veggies as individual “balls”. If you don’t have a deep fryer, or prefer shallow frying, use about 1/2 inch of cooking oil in a heavy, cast-iron pan. The latter method produces flatter, denser fritters. The former method produces fluffier but crispy bulging spheres.Cook flat fritters on high heat until almost golden brown, about 3-4 minutes, then flip over to cook the other side (about 3 minutes). (Note: These fritters tend to burn sooner in a cast-iron pan, so you may need to reduce cooking time and/or heat slightly.)
• Use a slotted spoon to remove fritters, and move to a plate lined with a double-layer of paper towels (kitchen paper).
• Let cool slightly for 1-3 minutes.

Presentation:

Serve with tamarind dipping sauce, raita (sour cream w/ small-diced cucumber), mango chutney, sriracha hot sauce, plum sauce, or even ketchup.

(c) Copyright 2006-present, Raj Kumar Dash

Raj Kumar Dash, also known as the very opinionated Elvis Parsley, the “Curry” Elvis, was taught cooking at his mother’s side. A trained cook, he writes about various world cuisines, the health-related aspects of food, food TV shows, and pretty much anything related to the food industry. You can find his new food site (still in revision) at http://www.curryelvis.com/, and four older cooking blog archives by starting http://curryelviscooks.blogspot.com

Ingredients:

cup cold water plus 2 Tablesps (very important) 6 Tablesps
butter ( stick) cup vital wheat gluten flour 1/3 cup
unbleached, all-purpose wheat (white) flour trace of salt (two
light shakes or to taste) 1 ounces of raisins 3 eggs * 1 egg
white

Preheat oven to 425F. Have ready one large, nonstick,
heavy-gauge metal cookie sheet. Put the water and the butter in
a heavy 2-quart saucepan, preferably with a rounded bottom, over
medium heat. Occasionally stir the mixture while you wait for
the butter to melt.

Meanwhile, thoroughly combine the two flours, and a pinch of
salt in a medium-mixing bowl.

As soon as the butter has melted and the mixture begins to
simmer, add the dry mix all at once, and stir vigorously with a
wooden spoon. Within just a few seconds, the dough will become
smooth and leave the bottom and sides of the pan. Keep stirring
until no flour shows. Cook for about 10 seconds longer and
remove from heat.

Put the hot saucepan on a cold burner or other safe surface.
Stir in the eggs, one at a time, mixing well after each
addition. At first the dough will appear lumpy. When the whole
eggs have been added, the dough will be smooth. It should be
creamy and hold peaks with almost no settling. Work in the egg
white. Now the dough will be just right; it will still hold its
shape, but in softer peaks. It should form mounds that do not
spread on the cookie sheet, but sink back and broaden out
slightly. Occasionally, you may need to make a judgment call.

Depending on the size of the eggs, the dough may be sufficiently
soft even before you add the final egg white. In that case, omit
the egg white or add it by the Tablesp. The right consistency
makes the best rolls. Dough that is too stiff results in smaller
rolls; dough that is too soft (i.e., spreads out wide on the
cookie sheet) may result in flat rolls.

If you like, use your electric mixer to work in the eggs. Simply
transfer the hot dough from the saucepan to the mixer bowl and
beat in the eggs, one at a time. Do not over beat because if you
do, the rolls may develop large air pockets. Use a flat beater
if you have one.

Once all eggs have been worked into the dough, stir in 1
ounces of raisins. The raisin rolls will not rise as high, but
they will taste terrific.

Put spoonfuls of dough on the cookie sheet, choosing the size
you prefer. Use large Teasps or even soupspoons to drop the
dough. Place them fairly close together.

Bake the rolls at 425F to 450F for about 15 to
18 minutes and check early until they are golden brown and
crusty on top. Promptly freeze rolls that you do not plan to use
the day they are baked. Take them out of the bag to thaw at room
temperature. You can also put the frozen rolls in the oven, set
at 350F (no need to pre-heat), and bake for 5 minutes.
You can toast rolls (slice in half), but you need a wide-slot
toaster or toaster oven. The rolls toast rapidly, so use the
lowest setting.

Save unused rolls in a dry place until rock hard. They will be
used for Magnificent Bread Crumbs.