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Today's Read

2006-10-28T06:18:00.000-07:00

Reverse Mortgage – Supercharge Your Retirement or Burn Your Assets

With a reverse mortgage the bank pays you for as long as you remain in your home. The loan never has to be paid back until the borrower moves or dies. Payback -- principal plus interest -- can never exceed the value of the home. But are Reverse Mortgages too good to be true? "For those age 62-plus, a reverse mortgage is a great way to augment retirement income. Affluent couples can use a reverse mortgage to pay for a vacation home and generate cash to accelerate gifting," says Paul J. Mauor, CLU, CHFC, founder and CEO of Legacy Financial Advisors, Inc., headquartered in Milford, MA.

(PRWEB via PRWeb) September 25, 2006 -- Reverse Mortgages are getting a lot of attention, but are they too good to be true? For couples that want to stop making mortgage payments and get cash for retirement, a reverse mortgage can be ideal. Both borrowers must be age 62 and there are no income requirements. The home must be their primary residence, property taxes have to be paid and homeowners’ insurance is required.

A reverse mortgage halts the $800-$900 monthly mortgage payments and generates additional monthly income to cover property taxes and utilities. If the home is in a prime area and well maintained, there’s a good chance its value will increase over the next 15 years. The couple may then want to sell the home, repay the reverse mortgage and buy a modest condo near children.

The proceeds, including interest, do not have to be paid back until the house is sold -- to move into a nursing home or condominium, or when both spouses die. Neither the couple nor heirs can ever be compelled to pay back the loan even if the principal and interest exceed the value of the home.

Reverse mortgage proceeds can be paid out as monthly installments or a lump sum or, the money can be left in an account that is similar to a line of credit except it earns interest. A combination of all three is possible too.

So, what’s the catch? "Like every financial tool or investment, a reverse mortgage must meet individual needs," says Paul J. Mauro, CLU, ChFC, founder and CEO of Legacy Financial Advisors, Inc. (www.lfsadvisors.com) of Milford, MA.

Mauro’s firm specializes in estate and financial planning. He adds, "The goal of a reverse mortgage is to get cash out of the equity in your home. A line of credit or home equity loan would incur monthly payments. Selling is an option. But if the couple has owned their home for decades, selling will incur a capital gains liability, plus brokers fees and moving costs. With a reverse mortgage, the couple stays put and, as with any loan, the proceeds are tax free."

A reverse mortgage contrasts sharply with selling to raise money. If the home and improvements total $100,000, and it is sold for $900,000, the increase in value over $500,000, or $300,000, would be taxed as capital gains. At 20%, that’s $60,000. Add real estate broker’s fees and moving costs and the bite can be over $100,000. The couple still has to find an affordable place to live.

Reverse Mortgages covered on AARP’s website (www.aarp.org/money/revmort/) include The Home Equity Conversion Mortgage (HECM) insured by the Federal Housing Administration and Homekeeper Mortgage, guaranteed by Fannie Mae. FHA and Fannie Mae backing mean that if the lender fails to meet its obligation, payments to the homeowner will continue.

Jumbo Reverse Mortgages

FHA and Fannie Mae Reverse Mortgages are limited, paying out no more than about $1,400 per month. In addition to these programs, jumbo reverse mortgages that can be a useful financial tool – especially for those living areas where housing is costly.

Explains Mauro, "Let’s say a couple owns a paid-up $700,000 house near Boston. They want to buy a $400,000 winter home in Florida. Take out a reverse mortgage and use the proceeds to buy that winter getaway for cash. The reverse mortgage proceeds may even be large enough to cover property taxes and utilities. The result -- a second home that may increase in value, with no monthly mortgage payments on either property."

Mauro adds, "Many couples wind up owning million-dollar-plus homes with small mortgages, say --$100,000 -- from borrowing for the children’s college tuition. The couple now wants to retire.

"A reverse mortgage halts the $800-$900 monthly mortgage payments and generates additional monthly income to cover property taxes and utilities. If the home is in a prime area and well maintained, there’s a good chance its value will increase over the next 15 years. The couple may then want to sell the home, repay the reverse mortgage and buy a modest condo near children."

Reverse mortgages help wealthy couples too. They can access large amounts of cash, tax-free, to accelerate estate gifting to children and grandchildren, or even buy second-to-die life insurance that will pay a death benefit when both parents die. "Heirs may use the death benefit to pay estate taxes or repay the loan, should they want to keep the house. A policy with a million dollar death benefit will cost a 62-year-old couple as little as $100,000 -- 10 cents on the dollar," notes Mauro.

Payback and Cautions

"Life is full of surprises," advises Mauro, "Plans to remain in one’s home can change. With a reverse mortgage, compound interest accumulates on the principal paid out. This can add up. Consider the amount owed after 10 years or so."

Fannie Mae estimates that if a couple takes monthly payments of $300 or $3,600 annually, at the end of 10 years, they would owe $69,702— $36,000 in monthly loan advances and $33,702 in interest. The home may appreciate in value to offset this cost. For details see Fannie Mae’s Money From Home at: (http://www.fanniemae.com/global/pdf/homebuyers/moneyfromhome.pdf)

Warns Mauro, "Do not get a reverse mortgage in these situations:

"If you plan to move within 10 years – origination costs, including insurance and fees, can reach $10,000 or more -- too high to make it worthwhile. Consider a line of credit instead.

"If your home is part of a legacy and the children definitely want to keep it in the family, repaying the proceeds from a reverse mortgage may be too burdensome for the heirs.

"If you have substantial net worth and don’t need additional income or cash.

"If you will enter a nursing home soon.

"If home prices in your area are modest -- $200,000 or less – and you have limited means, a reverse mortgage can deplete assets, leaving you without cash for emergencies. Tax abatements or other options, can help seniors remain in their homes."

Emphasizes Mauro: "Speak to a financial advisor who knows you and your financial situation before taking out a reverse mortgage. One size does not fit all."

Editorial Contact: Dick Pirozzolo 781-235-9911

Legacy Financial Advisors, Inc. (www.lfsadvisors.com) has over 30 years of experience helping families with retirement, aging issues and estate planning and was featured in the PBS special "And Thou Shalt Honor" broadcast by WGBH-TV. Its six Massachusetts offices are in Milford, Waltham, Yarmouth Port, Natick, Peabody, and Braintree. Other Legacy representatives are located in Rhode Island, Maine, New Jersey, New York, Pennsylvania, Florida and Texas. Securities are offered through Legacy Financial Services, member NASD/SIPC. Legacy Financial Advisors, Inc., 321 Fortune Blvd., Milford, MA 01757. Tel. 800-427-9781

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Today's Read...

2006-09-27T08:57:00.000-07:00

(PRWEB) September 27, 2006 -- There's one water source that many people are forgetting about when aiming to improve the water quality in their homes: the refrigerator.

But disciplined replacement at scheduled intervals will ensure clear, crisp, safe drinking water and extend the life of the refrigerator.

With scientists finding more and more contaminants in fresh water sources, it's no wonder people are going to great measures to filter their drinking water. But even though many refrigerators with water and ice dispensers already contain a water filter, upkeep is necessary for good water quality.

The life of refrigerator water filters is dependent upon the volume of contaminants in the water as well as the amount of use of the filter. Well water is more likely to contain contaminants not found in publicly treated water and may need more frequent filter changes. As a rule of thumb, the filter should be changed as specified by the manufacturer or at least every six months.

"To ensure clean drinking water and ice from the refrigerator's dispensing system, the filter must be changed every six months," said Ray Scardigno, president of FiltersFast.com, a leading retailer of water filters. "Refrigerator water filters are designed to purify a certain volume of water, and once they have dispensed that amount, they lose effectiveness."

Those who neglect changing their refrigerator's water filter may be in for a disturbing surprise. Poor filtration can allow chemical contaminants - from household cleaners, solvents, petroleum products and pesticides - to pass right through the refrigerator's water and ice system. Metal contaminants, such as lead and mercury, can pass through as well.

Furthermore, Environmental Protection Agency regulations currently don't require certain parasites to be removed from municipalities' water supplies.

Knowing this would make anyone with a refrigerator water and ice dispenser cringe. But what should you do if your refrigerator doesn't have a filtration system in the water and ice dispensing unit? Scardigno recommends purchasing an inline water filter that is easy to install and designed to fit most refrigerators.

"Most of us never think about our refrigerator water filters unless the water gets cloudy, starts tasting funny, someone gets sick or the refrigerator's lines or mechanical devices stop working properly," Scardigno said. "But disciplined replacement at scheduled intervals will ensure clear, crisp, safe drinking water and extend the life of the refrigerator."

For more information on refrigerator water filters, visit Filters Fast or call (866) 438-3458.

Fair Trade Autumn Harvest Blend

Tags: Autumn Harvest---Coffee tips---Green Mountain Coffee---Gourmet coffee---espresso---

Today's Read...

2006-09-22T08:53:00.000-07:00

Frutarom Signs Agreement for Exclusive Global License to Produce and Market a Unique Plant Extract to Reduce and Stabilize Glucose Levels in Blood of Diabetes and Pre-Diabetes Patients

HAIFA, Israel, September 20, PRNewswire) Frutarom has signed an exclusive global licensing agreement with D-Herb, of the NGT technological incubator in Nazareth, Israel, to produce and globally market a unique herbal extract, for the reduction and stabilization of glucose levels in the blood of diabetes and pre-diabetes patients. Frutarom intends to market and sell this unique extract, whose activity is supported by clinical trials that yielded excellent results, to the nutraceuticals, pharmaceuticals, functional food and health food industries, as part of its unique natural product portfolio.

Type II Diabetes has reached epidemic proportions and will continue to escalate due to a rise in obesity and an ageing population.

The number of diabetics in the world is estimated at 190 million, of which 20 million are in the USA. Forty percent (40%) of American diabetics use nutraceutical products in addition to conventional drug treatment. The American Diabetes Association estimates that an additional 41 million Americans suffer from pre-diabetes and recommends the use of nutraceuticals and food additives to reduce glucose levels in order to help prevent or postpone the onset of the disease. The US market for anti- diabetes natural products is estimated at US$ 50 million and last year grew 30%. This unique extract is the only clinically proven, natural product that reduces HbA1c levels in diabetes Type 2 patients (the most reliable test when measuring diabetes).

Read more of this article here...

For more information, visit www.frutarom.com.

Today's Read.... Try Juicing!

2006-09-20T07:43:00.000-07:00

Power Juicer - Kid Downs 4 Cups of Cubed Carrots in 60 Seconds and Thrives

(PRWEB) September 18, 2006 -- All over the world, from Singapore to Scotland to South-Africa, dusty power juicers are shyly emerging from their hibernation in cupboards to make themselves comfortable on kitchen counters. Vegetable-starved consumers are queuing to buy power juicers, ranging from the semi-commercial Breville Juicer, or the well-known Jack Lalanne Juicer, to the omnivorous Omega Juicer. All because juicing is dressed up in such a jazzy vibe by Rika Susan at her juicy new site.

Many parents are smiling broadly as finicky kids now eagerly gulp down glass after glass of nutrient-rich juice, containing everything from antioxidant-rich berries, to previously detested broccoli. In these homes bulk-bought fresh vegetable and fruit baskets are emptying at a gratifying rate with the competent action of a power juicer (If they knew about it, this would cause the folks at the World Health Organization to nod approvingly, while they count more than the 5-9 portions of fresh goodies recommended per day!).

Whether you are a novice as far as the health benefit of juicing vegetables is concerned, or an old-hand raw food fundi or organic produce devotee, you will find fun, juiceful articles and book reviews at www.Best-Juicing.com. This juicing community has one goal in mind, and that is to demystify the power juicer, so that juicing becomes enjoyable and accessible to everyone.

Enjoy a juicy insider look at the benefit of juicing, and tons of free helpful juicing tips and techniques. With a power juicer in the kitchen, munching through piles of greens and cups of cubed carrots, get ready to effortlessly throw glasses of richly flavored juice down receptive gullets.

By juicing produce, you are able to give your precious family direct access to every vitamin, enzyme, and mineral their bodies need. This can almost be equaled to nature's intravenous feeding - and best of all, a power juicer's punch comes without a needle stick!

According to Best-Juicing.com, when fresh fruit and vegetables disappear down the feed chute of a juice extractor during its daily feeding frenzy, it becomes pre-digested food in a manner of speaking, releasing all the vital micro-nutrients from their hiding places in the fibrous cells of the produce.

When you drink fresh juice, your body can assimilate these vital nutrients with virtually no effort. What is more, while only a fraction of the nutrients in raw food can be accessed by the body during the normal eating process, juicing with a power juicer makes a far higher percentage of these micro elements available to your body. In some cases the uptake of nutrients can be up to and astonishing 90% higher!

As the informative articles at Best-Juicing.com explain, juicing and healthy, natural weight loss also make excellent partners. Vegetable juice is a fat-free, low-calorie snack, with appetite-suppressant and blood sugar stabilizing properties.

Juicing with a juice machine also plays a role in the management of many ailments, from arthritis to high blood pressure. If heart health and a healthy cholesterol level is on your agenda, make sure you have access to a power juicer, and join the buzz at Best-Juicing.com. You'll be shown step-by-step how to incorporate your power juicer into a new family healthstyle.

About Rika Susan and Best-Juicing.com: Rika Susan is a freelance writer, focusing mainly on health and nutrition articles. She is also the author of the free Fuel For Fit Fat-Burning Families Secrets Series, available to subscribers at Best-Juicing.com.

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For Heavenly Gourmet Mixes visit the Three Angels Gourmet Co.

Today's Read...Just What is Organic Food?

2006-09-19T10:19:00.000-07:00

Organic Food: What Is It
by Jakob Culver

J. I. Rodale is a pioneer in the field of “organic food”, he first gave information about this topic in a magazine called Organic Gardening, in 1942. In that magazine he explained the importance of maintaining soil fertility and stability by putting organic matter -- animal manure or compost -- back into the soil rather than relying on the "inorganic," or synthetic, fertilizers that were then widely seen as the modern way to go.

He changed the whole concept by changing the fertilizers, and from them, the farming methods, rather than the food, that were organic, and the concern was primarily with the soil, not with issues like biodiversity or animal welfare.

As time passed the meaning of "organic farming" soon parted company from Rodale's original narrow distinction between fertilizers. Varying definitions spun out of control as different associations of "organic farmers" tried to set standards in accordance with their own values. Some wanted to stick with a narrow definition in terms of what you could and could not put on the soil, the crops, or the animals. Others wanted to include an entire way of life, including healthy living, an equitable form of distribution, concern for wildlife, and so on.

So when there was so much of difference in the perception of organic food then the organizations of organic farmers around the world organized the International Federation of Organic Agriculture Movements which settled on this definition:

Organic agriculture is an agricultural system that promotes environmentally, socially, and economically sound production of food, fiber, timber, etc. In this system, soil fertility is seen as the key to successful production. Working with the natural properties of plants, animals, and the landscape, organic farmers aim to optimize quality in all aspects of agriculture and the environment.

As there were no specific standards defined so it created all the more confusion among the consumers as they were often unsure what the various "organic" labels used by different associations and producers really meant

Because of this much of confusion the U.S. Congress in 1990 decided to clear up the confusion by authorizing the Department of Agriculture to establish legally enforceable "USDA Organic" standards and a certification scheme so that the consumers would e ensured that their food really had been produced in accordance with the standards.

That led, in 2002, to a set of standards that most people in organic farming considered a reasonable compromise among the various views of what organic farming is all about.

So it was then formally announced that the crops must be grown without the use of synthetic fertilizers, and most synthetic pesticides and all herbicides are also banned, although biological and botanical methods of control can be used.

For maintaining the soil fertility, animal and plant waste (but not sewage sludge, which can contain toxic heavy metals) has to be used, crop rotation, and growing "cover crops" like clover between other crops. (Cover crops are plowed into the soil to restore nitrogen and organic matter.)

Animals intended for usage as meats, eggs, or milk must eat organic grains or other organic food and must not be given growth hormones or antibiotics. (Sick or injured animals may be treated with antibiotics, but then their meat, milk, or eggs cannot be sold as organic.)

Moe importantly the organically raised animals must have access to the outdoors, including access to pasture for ruminants. Neither plants nor animals can be the product of genetic engineering, and organic food cannot be irradiated.

So now using the label "organic" to distinguish one tomato from another doesn’t ask for much of the efforts.

Find more information about food and nutrition by visiting our resource portal about healthy eating and nutrition.

Article Source: Ezinearticles.com

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For Heavenly Gourmet Mixes visit the Three Angels Gourmet Co.

Today's Read... Good News for Vanilla Buyers!

2006-09-18T07:18:00.000-07:00

Arizona Vanilla Company Now Offers Organic Pure Ground Vanilla

Mesa, AZ (PRWEB) September 13, 2006 -- Patty Elsberry, the owner of Arizona Vanilla Company, LLC, a minority/women owned, dynamic online retailer and distributor of high-end specialty seasonings, announces that Arizona Vanilla is finally able to offer an organic pure ground vanilla.

Vanilla Beans

“Pure ground vanilla is not vanilla powder,” explains Patty Elsberry, Managing Director of Arizona Vanilla Company. “Pure ground vanilla is 100 percent vanilla beans that have been ground into a fine powder, with NO additives of any kind. This leaves the natural flavor and aroma of the vanilla bean intact, but in a form that is easier to use.” Pure ground vanilla is a great substitute for vanilla beans in many dishes. It goes great in vinaigrettes, marinades, drinks, crème brulee, or anything else that uses vanilla beans. Ms. Elsberry explains that she likes to use ground vanilla in conjunction with vanilla extract to heighten the already great vanilla flavor of vanilla extract.

“Having our ground vanilla organic will open a lot of doors for Arizona Vanilla,” Ms. Elsberry goes on to explain. “We are constantly trying to improve and upgrade our product offers to allow our customers the best selection of our great products. We look forward to great new things for our customers in the future, and having our ground vanilla organic is one small step in that direction.”

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Arizona Vanilla Company is a rapidly growing online distributor of bulk and processed vanilla products including the Madagascar, Mexican, Tahitian and Bourbon vanilla varieties. Arizona Vanilla Company works directly with vanilla growers to ensure the highest quality and freshest products are delivered to their wholesale and retail customers. The company also offers a select variety of specialty seasonings and products. For more information on the Arizona Vanilla Company and their products, visit them online.

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Single Cup Brewer

For Heavenly Gourmet Mixes visit the Three Angels Gourmet Co.

Today's Read... Don't Eat Your Spinach!

2006-09-16T20:33:00.000-07:00

Vegetables: Health Food or Killers
by Susanne Myers

With the recent outbreak of e-coli traced back to bagged spinach of all things, the FDA now suggests consumers thoroughly wash all bagged produce (including salad) before consuming it to avoid the extreme diarrhea e-coli bacterial can cause.

The e-coli bacteria can be found in any raw or undercooked foods. Most often outbreaks are linked to undercooked meat, or unsafe handling of raw meat, particularly ground beef. What was up until now less well known is that e-coli can also be found on fresh produce like fruits and vegetables.

E-coli bacteria cause severe diarrhea often with bloody stool and can cause kidney failure and possible death. The old and the young are particularly prone to extreme cases of the infection. If you suspect you have been infected with e-coli, contact your physician right away.

E-coli naturally occurs in the intestines of animals like cows and chickens. As these animals are slaughtered and processed, traces of the bacteria can come into contact with the meat. Ground beef seems to be especially prone to getting contaminated. To kill any e-coli (or other bacteria for that matter) that may have “snuck in”, cook all meat to an internal temperature of at least 160 F.

So, how does this same bacteria get into our salad, veggies and fruit? Manure is often used as a natural fertilizer and gets’ stuck on the outside of the vegetables and fruits as they grow and are harvested. Produce is cleaned off before it’s bagged and shipped to you, but that doesn’t necessarily mean all the bacteria are gone.

In particular vegetables including salad that are bagged provide a perfect growing environment for the e-coli bacteria. The bag ensures that there is always some moisture around the produce that allows the e-coli to multiply.

The recent outbreak of e-coli in bagged spinach along with previous outbreaks in bagged salad mixes and even containers of strawberries makes you wonder if we should just avoid all prepackaged and bagged produce. Fortunately we don’t have to go that far, but we should get in the habit of properly preparing those foods.

Salad and vegetables mixes in bags are often pre-washed and sold as “ready to serve”. Take a few minutes and rinse them with warm water, followed by a splash of cold water to avoid cooking the spinach or salad. Use plenty of warm water on hardier vegetables such as tomatoes or carrots and don’t forget to wash fruit with plenty of water as well, especially strawberries. Strawberries grow very low to the ground and are often fertilized with manure or are grown on soil that was previously fertilized that way. Since the berries grow practically directly on top of the soil, it is easy for the e-coli to catch a ride on the fruit directly into your home.

Washing raw fruit and vegetables with plenty of warm water should get rid of most of the bacteria, making it safe to eat. Make it a habit to wash your produce whether the packaging indicates it’s pre-washed or not. It will only take a few minutes and could prevent you from getting sick in the long run.

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Susanne Myers is the co-publisher of the Healthy Menu Mailer, a weekly recipe and menu mailer that’s all about eating healthy. Join her for a free 7-day sneak peak here.

Article Source: ezinearticles.com

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Paul Newman's Blend Coffee

For Heavenly Gourmet Mixes, visit the Three Angels Gourmet Co.

Today's Read - Bingo!

2006-09-15T06:59:00.000-07:00

Online Bingo Gets its Own MySpace

London, UK (PRWEB) September 15, 2006 -- www.BingoFaces.com, an online community for bingo players allowing enthusiasts to make friends and interact, has launched this month. Bingo players from around the world are already using the free community site and many have taken to it like a duck to water.

"There are community sites and portals for everything you can imagine, so we thought, why can't bingo have one," said site manager, Dan Smyth "We're delighted and shocked at the response from the bingo community, they've taken to it quicker than we ever imagined."

Members at Bingo Faces are dispelling the myth that bingo players aren't internet savvy. They're all making friends, creating profiles, chatting in the forum, sharing photos, private messaging, creating buddy lists and much more.

"Bingo has always had a social focus, and it always will. We felt online bingo sites were too faceless and the focus has always on the gambling. We've created an environment where meeting like minded people and making friends comes first."

BingoFaces.com is fast becoming a massive hit with bingo players around the world and already has more than 1,000 members. With the level of interest so far, BingoFaces.com is expected to be a huge success.

For more information see www.bingofaces.com

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Paul Newman's French Roast Coffee

For Heavenly Gourmet Mixes visit the Three Angels Gourmet Co.

Today's Read...Men Are Not From Mars

2006-09-13T07:34:00.000-07:00

by Suzanne Lieurance

Unknown Planet Where Men Come From

Men are from Mars and women are from Venus. Or so they say. But sometimes, I think my husband is from Uranus. Not that he's dumb or anything. Far from it. But his behavior certainly baffles me. It's just so far out there! Take last night. I was baking cookies when I suddenly noticed the time.

"Yikes! Can you take these cookies out of the oven for me when they're done?” I asked him. “I was supposed to be at an online workshop 10 minutes ago!"

"Sure...no problem," he said.

And I went dashing off to the computer to log on.

I left the cooling racks out for the cookies, along with a plastic storage bag to put the cookies in once they had cooled. It wouldn't take a brain surgeon or a rocket scientist to finish with this job. I was confident he could handle it.

Now here's where Uranus comes in. When my workshop was over I went back downstairs to see if my husband had remembered the cookies. He remembered them all right. He even baked the rest of the batter that was left in a bowl in the refrigerator. But the cooling racks and the plastic storage bag were setting on the counter, while the cookies were all stacked on top of each other on two plates, covered with aluminum foil.

Now my husband is the type of guy who plays chess to relax. He worked Rubic's Cube in about 10 minutes when it first came out years ago, and his favorite library book at the moment is called Conquering Calculus. So wouldn't you think he could figure out that hot, gooey cookies, oozing with melting chocolate chips, would stick together if they were piled on a plate, straight from the oven? Apparently not. Instead of several dozen chocolate chip cookies, we now have two (count 'em, two) chocolate chip cookie MOUNTAINS, firmly cemented to two of our good dinner plates.

When I saw the cookie mountains last night I didn't say anything.

My husband eyed me nervously. "What'd I do wrong now?" he asked.

"Did I say you did something wrong?" I answered.

"You didn't have to," he said. "You've got that look."

And he was right.

I had the look.

The one that says, "Women may be from Venus, but I swear, men are from Uranus!"

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Single Cup Brewer

For Heavenly Gourmet Mixes visit the Three Angels Gourmet Co.

Today's Read - Coffee: Quality is Important

2006-09-12T09:00:00.000-07:00

by David McFarlane

A quality cup of coffee can depend on many factors, such as:

The time since the coffee beans were ground;

The time since the beans were roasted;

How clean the brewing equipment is;

The quality of the coffee bean being used;

The quality of the water being used.

Some Interesting Facts About Coffee

The quality of the coffee bean is the most important of these factors, if you are going to buy "good" coffee. The very best bean will taste bad if any one of the other listed characteristics are out of place. Not all coffee beans are equal, but the other points listed above will even the field.

A lesser coffee that has been freshly roasted and ground is many times better than coffee that has been roasted and ground then left to get stale - no matter how good it was when it was fresh.

A can of coffee found in the supermarket often contains large amounts of robusta, low quality Arabica beans and past crop (old) beans. To make matters worse, there is no way for the major coffee companies that roast and ship all over the country to get you truly fresh coffee.

Once you have coffee that has been freshly roasted and ground, good water and brewing equipment free of oil residues from the last brew and the quality of the coffee beans makes a huge difference.

How To Tell Coffee Quality

Please note that a coffee can bought in the supermarket often contains a blend of Arabica and robusta beans, while most coffee houses sell only Arabica beans. Arabica beans are normally rich in flavor - while robusta beans have more caffeine, less flavor and are cheaper to make.

There is an exception to every rule, and the exception here is that some very good espresso coffees will have small amounts of the highest quality robusta beans available on the market. This should not, however, be taken as a guarantee that a coffee house will have any better coffee than the diner down the street.

If any of the previously discussed items, such as cleanliness or freshness, are not in order then even the very best coffee can be made to taste bad.

When you buy coffee, whether it be in a coffee house or in a supermarket, you want to get 100% Arabica - except for espresso blends, which may be a combination of both. Whether good quality robusta can improve the flavor of espresso is up for debate.

For absolute freshness when buying in a coffee house, it is better to buy popular blends that move fast - while buying in a supermarket, vacuum packaged containers with an expiration date are your best bet although all canned coffee will be stale to some extent.

It should be noted that in order to be able to vacuum pack coffee, industrial coffee producers actually let the coffee sit for a while before it is packed. As soon as coffee is roasted it starts to release CO2, in a process called outgassing. This can actually help to protect the bean from going stale. Unfortunately for the people vacuum packing coffee or putting coffee in tins, this also will inflate the bags. This outgassing is the reason that you may very well see one-way valves on coffee bags. These valves allow the CO2 to escape, while keeping oxygen from entering the bag.

Chances are fairly high that you will not get truly fresh coffee in a supermarket. This is an absolute fact if it is pre-ground. In a coffee house, look for a shop that roasts in-house and ask what was roasted that day. If the person behind the counter does not know, ask to talk to someone who does know. If no one knows, simply go somewhere else.

Additionally, it should be noted that coffee is at its very best after a few hours rest. This is one of those places where an expert in the field of coffee can advise you. As a general rule of thumb, most coffees are improved with a rest time of about 12 to 24 hours. Some coffees, particularly those that are musty or earth coffees, actually mellow for the first two to three days - making a much longer rest better.

A final point to remember is that for best results, grind your own coffee. Buying fresh and then having it ground completely defeats the purpose. Ground coffee only lasts a few hours or one day at the very most.

David McFarlane is a proud contributing author and writes articles on coffee. Visit David's website.

Article Source: ezinearticles.com

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Paul Newman's Sampler

For Heavenly Gourmet Mixes visit Three Angels Gourmet Co.

Today's Read - An Interesting New Book to Read on the 5th Anniversary of the 9-11 Attacks

2006-09-11T08:34:00.000-07:00

Who Were 'The Real Villains' of 9-11? America & Iraq: Seduced by Fear, A New Book by Author Dr. Amaal V.E. Tokars

Today's Read...

Myrtle Beach, SC (PRWEB) September 11, 2006 -- Grapevine Publishing is proud to announce the addition of Dr. Amaal V.E. Tokars book, America & Iraq: Seduced by Fear available Spring 2007. In her book, Tokars states: "As the world prepares to enter one of its most serious wars in history, it is most crucial for American citizens to be able to obtain information and understand issues. It is through Textual Imagery, information and communication filtered to us second by second, that most American people shape their beliefs and opinions simply by virtue of what they have read, heard or have been shown."

The author, Dr. Amaal Tokars takes you on a journey before 9-11 and after, demonstrating why the average citizen should have been prepared for war and how the notion of our freedom has been relegated to a diminished voice. Dr. Tokars stresses that without true understanding and knowledge of other cultures and current events, we remain static and forego any possibility of the freedoms that our forefathers fought so intensely for. She carefully documents why a civilized human society cannot afford to think in tribal terms and how that type of thinking will only lead to mistrust and, in due course, to completely unjustifiable disasters such as what tragically happened on 9-11.

Dr. Tokars guides readers toward the process of becoming an Organic Citizenry by learning how to discern truth with clarity and discover where to go to acquire the facts, renewing our authentic voice and true freedom. Dr. Tokars challenges her readers to be Organic Citizens, to commit themselves to decipher and challenge all Textual Imagery -- to think, question, act, and participate. Dr. Tokars gives us an intriguing analysis and a challenge to live our lives as more responsible citizens of the world.

ABOUT THE AUTHOR
Dr. Amaal Tokars holds a PHD in Education and Anthropology. She has spent her professional career working in the diverse arena of human services and is the author of the upcoming book: America & Iraq: Seduced by Fear. She has committed much time and research to topics related to leadership and policy. Her interests range from adult education, community development, crisis intervention, crisis response, and cultural competence. Dr. Tokars is Canadian, Iraqi, and a citizen of the United States. She resides in the Chicago area with her family. It is her hope that her work will promote dialogue on the meaning of citizenship in a global society. She hopes that all citizens will be valued as having a voice in the shaping of their lived history.

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Today's Read...Learn to Write Winning Query Letters & Book Proposals!

2006-09-10T10:06:00.000-07:00

Have you ever wanted to write for publication?

If so, then join me this Tuesday night, September 12th, at 5:00 (Pacific time) at University Of Masters for my course Freelance Writing: How to Jumpstart Your Career.

My special guest for this teleclass will be Your Book Writing Coach, Diane Eble.

Visit Diane's website, Wordstoprofit.com to find out more about her coaching program.

The class is only available for University Of Masters members. The cost is only $19.95 per month and members have access to ALL University Of Masters classes, not just this one. Plus, all the classes are recorded and downloadable so members can listen to the classes at their own convenience.

To find out more about this class, plus all University Of Masters courses:

I hope to talk to you Tuesday night.

Note: If you plan to listen to the recorded class at a later time, yet you have some questions you would like to ask Diane and have them answered during the teleclass, email them to me and I'll be sure to ask them on Tuesday night.

Happy writing!

Suzanne Lieurance
The Working Writer's Coach

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Today's Read - Once Upon a Squirrel

2006-09-09T08:19:00.000-07:00

Once Upon a Squirrel...or Hobbies for Retirement
by Heather Diodati

I knew my husband would have enough hobbies when he retired last February at the tender age of 51. At least I though he would until last summer when he discovered squirrels in our then-robust garden. Much to his disgust our beloved cucumbers were being munched upon, when our backs were turned, by the colonies of squirrels invading our turf.

Off to the Internet he went to search for a humane rodent trap. Many clicks and e-mails later, voila! He turned up a site which was more than willing to ship the much-needed trap within the week.

Waiting impatiently for his new toy, my husband watched with dismay as cucumber after cucumber was disassembled by the voracious squirrels that happily paid us a visit. Finally the package arrived! The family watched with amusement as Dad unwrapped his new acquisition, hardly holding back his excitement. "Quick! Get me some peanuts!" he yelped to anyone within hearing range. Armed with trap and peanuts in hand out he went into the garden to deposit his prize.

Glancing out the window now and again, we'd see one squirrel after another crawl down the fence cautiously to inspect the new addition to the garden. No luck. A few times the trap was tripped and the peanuts were missing; then other times it was tripped with the peanuts still intact. "That's it!" my husband cried. "We need a squirrel-cam!" The family looked at each other and groaned. Oh no, another toy for Dad! But one morning as Dad and I were in bed, we heard a very audible and metallic "clunk!" We both uttered, "Uh Oh!" and jumped up to run to the window. Sure enough, there it was, our first prisoner! My husband jumped up and down in sheer glee - I had to stop him from racing down the stairs in his birthday suit.

I never saw him dress so fast. He was out the door like a bullet to gather up the trap with the growling squirrel. He searched in the garage for something with a long handle to release the squirrel after transporting it far enough away from our neighborhood, deposited the trap and an old broom handle in the trunk of our car, jumped into the front seat and roared away with his prize.

Now 33 squirrels later, it is now November and the peanut-laden trap is still in the barren garden awaiting its next victim. The family quizzes Dad, wondering why we still need a trap in the garden. Dad exclaims, "Well, now the squirrels are ruining my lawn by digging holes for their peanuts!" But we all know differently, Dad has a new hobby!

(Ed.Note: none of the squirrels were harmed in any way - they were all transported safely to a nearby forest to resume their squirrel-ish ways!)

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Today's Read - A Contest Worth Entering!

2006-09-08T08:33:00.000-07:00

If you'd like to visit Barcelona, Spain, AND learn Spanish while you're there, then you'll enjoy Today's Read...

Win a Spanish Language Course at New School in Barcelona

(PRWEB) September 8, 2006 -- To celebrate its opening, Spanish language school, Camino Barcelona, is running a competition to win a Spanish course at this school, located in Barcelona.

Camino Barcelona is located in the centre of Barcelona, in a beautifully preserved 19th century building, with its own private garden. Camino Barcelona offers the chance to learn Spanish in a fantastic environment with naturally-lit, spacious classrooms, and relax between lessons in the school café, garden or on the school sun terraces. The school Internet café has WiFi access and all classrooms have state-of-the-art audio-visual equipment. The building is air-conditioned throughout.

To enter the competition, visit the Camino Barcelona website.

The winner will be offered the choice of a one or two week course with self catering accommodation or staying with a host family.

Spanish courses are available for all levels and are taught by fully qualified native tutors in groups of, on average, seven students. This allows for a high level of personal tuition for each student. With courses ranging from one week to nine months, they are suitable for anyone looking to learn or improve their Spanish, whether to increase their job opportunities, relocate to Spain, or simply because they want to learn Spanish.

Intensive courses of 20 lessons per week and super-intensive courses of 25 lessons per week are offered, as well as DELE examination preparation courses and Christmas courses that combine learning the language with Christmas visits and excursions.

Courses at Camino Barcelona offer students a real chance to immerse themselves in the culture of the Catalan region. Evenings of tapas, salsa and cava tasting are on the menu, as are excursions to the many museums, parks and famous buildings offered by the city. Popular sites include Gaudi's La Pedrera and the Casa Batlló, both of which are just 5 minutes walking distance of the school.

Students are offered a choice of accommodation – they can stay with host families, in private studio apartments, in a student residence and in shared apartments. All accommodation is carefully selected by the school and is centrally located.

Visit the school image gallery to view the school and its facilities.

For further information you can visit the school's website or telephone: (00 34) 93 467 8585.

It is also possible to book through the school’s UK agent.

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Today's Read... Organic Coffee

2006-09-07T06:44:00.000-07:00

Discovering Organic Coffee
by D. Silva

Many people have turned to organic fruits and vegetables (and even meats) in recent years, striving to live healthier, longer lives. You may be one of these people. But did you know that organic coffee is now available, too? If you can't find it at your local health food store, then you can definitely find it online.

How Organic Coffee Differs From Traditional Coffee

The coffee plant has traditionally been grown in the company of shade trees and other food and cash crops. This approach made for healthier soil and prevented water contamination. Unfortunately, many coffee growers have abandoned this approach in favor of larger crops and hence larger profits. However, synthetic pesticides, herbicides and chemical fertilizers have become necessary to maintain these crops, and along with them the taste of the coffee has suffered, the soil has suffered, and no one knows the potential impact they may have on the future health of the coffee consumer.

In addition, the loss of the shade trees has had a direct impact on migratory song birds. While an obvious connection may not immediately come to mind, the relationship has actually been symbiotic. These birds used the shade trees as their habitat as they migrated, and as a result they provided a natural defense against many of the bugs and pests that can ruin a coffee crop. Without them, pesticides must be used to do the job.

Unlike the large, commercial coffee plantations, organic coffees are generally grown on small farms with plenty of shade cover. There are plenty of migratory birds to control insects, and pesticides are unnecessary. In fact, the United States requires that organic coffees be grown on shaded land and be completely chemical free for three consecutive years.

Tips For A Great Cup of Organic Coffee

Whole beans should be used within a week of purchase in order to enjoy the full flavor of the coffee.

Avoid vacuum-packed coffee, even organic vaccum-packed coffee. The process of vacuum packing cannot be done immediately after roasting. The coffee must sit for nearly a week before it can be vacuum-packed. This degrades much of the flavor.

Coffee beans should be stored in an airtight container, not on the shelf in the paper bag you brought them home with from the store. And in order to enjoy the full flavor of the coffee, you should grind only the amount you intend to use just before brewing.

Whole coffee beans that will be stored longer than a week should be placed in an airtight glass container that's kept in the freezer.

As with any coffee blend, organic or not, grind the beans according to the brewing method you intend to use. Keep in mind that if you grind your beans too fine your coffee may end up bitter and muddy; if you don't grind them enough, your coffee may end up flavorless.

Often overlooked, many people consider the most important step toward a good cup of coffee to be the proportion of water to coffee. Experts recommend 2 tablespoons for every 6 ounces of water.

In Conclusion

While you will pay more for organic coffee, just as you'll generally pay more for organic fruits and vegetables, choosing organic coffee promotes the environment, the health of the coffee grower, and your health, too. Just as important for coffee drinkers everywhere: organic coffee tastes as good if not better than non-organic coffee.

D. Silva is the webmaster for Coffee Pleasures, a website about coffee, coffee flavors, coffee makers, and more.

Article Source: ezinearticles.com

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Today's Read... Kona Coffee

2006-08-30T07:52:00.000-07:00

Kona Coffee: Flavor of Hawaii
by Tomira L. Rosser

Some say that they can actually taste the Island of Hawaii in each cup of Kona coffee. True Kona coffee is grown only in the northern and southern parts of the mountainous Kona region in Hawaii. This gourmet coffee is the direct product of the mild, tropical climate and rich volcanic soils unique to this part of the world.

Kona coffee is a medium-bodied coffee, which is so flavorful that it has become the second most popular coffee of choice. Like a fine wine, Kona's character can be identified by its aromatic blend and rich flavor, boasting trace elements of spice and wine in each drop.

This warm and popular specialty coffee is grown on the slopes of the Mauna Loa and Hualalai mountains and fed by the gentle rains and nutritious volcanic soils of the region. No other coffee can proudly claim the Kona name. The majority of the Kona plantations are family owned and operated. The beans are hand picked and processed to ensure a premium coffee unlike any other.

The Peaberry coffee bean is the superior Kona bean by far. Most coffee trees produce cherries which contain two beans, but the Peaberry only has one bean. This variety is developed when one side of the coffee tree's flower blends and fuses with the other side. The result is one coffee bean which is richer and more concentrated than two separate beans.

Still yet, it is not only the location and the bean which produces the excellent brew of Kona coffee. The craft of custom roasting and drying the beans plays a major part in producing its exceptional qualities. Kona coffee growers also pride themselves on delivering fresh beans to ensure the highest quality in every cup. Therefore, they suggest that Kona coffee be purchased in whole bean form and ground immediately before brewing.

When you're thirsty for a more flavorful cup of coffee, Kona coffee is the superior choice. Try it and see if you don't agree that Kona is indeed one of the richest and most satisfying cups of coffee you've ever experienced. You might even find yourself escaping to the peaceful tranquility and the richness of the beautiful Island of Hawaii. What more could you ask from a cup of coffee?

This article was written by Tomira L. Rosser of CreativePenz Copywriting Services. CreativePenz creates custom, original and engaging articles, books, stories and more. For further information, please email her or visit her website.

Article Source: ezinearticles.com

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Today's Read - How Handbags Got Their Start

2006-08-28T14:28:00.000-07:00

If you've ever wondered where handbags got their start you'll enjoy Today's Read...

The Origins of Handbags

by Glyn Barlow

It has taken literally hundreds of years for handbags to become widely available to ordinary people. There were of course bags for gentlemen and ladies, craftsmanship and street sellers. However, these handbags were strictly “working bags” and there was a big difference in the quality of materials and workmanship of these early handbags depending upon your social status.

By the early C17th ladies handbags had virtually disappeared, to be replaced by pockets discreetly disguised in the folds of dresses. Yet by the close of the C18th, the female silhouette had changed. Close-fitting dresses became fashionable, excluding the use of pockets. This heralded the return of the handbag; feminine style, rich in materials, always perfectly matched to dress fashion. An example of the new fashion were the “Balantile” handbags, which ladies swung to and fro, hung to knee height, and in urn, shell or floral shapes.

Notable handbags from the late C18th-early C19th were the “Alms” bag for needle and thread, but also used for jewels or souvenirs, of pure silk with finely stitched embroidery and multi-coloured beadwork. Other stylish handbags from the second half of the C19th were the small black pleated satin shell-shaped evening bags and beautifully tailored small leather travelling bags.

For ladies in the years after the First World Ward, the disappearance of corset gave them greater physical freedom and also marked a more independent attitude; narrow hats, skirts as short as possible and the handbag clasped to the arm, an indispensable companion and friend. Demand for handbags large enough to contain now indispensable items was met by a variety of models with practical handles, large zips and external pockets. Handbags became an indispensable accessory for all hours; morning, afternoon and evening. The demand for designs for different times of the day indicated that women were now allowed to leave the house without chaperon, to carry money, powder puff and comb.

Beautiful designs of the 1920s include brown pig skin envelope styles with geometric designs, embossed with brightly coloured inlaid work. The small “pochette” was becoming popular, with stunning examples of richly embroidered floral designs with multi-coloured beads.

Handbags - Fashion Shop UK - "You found the shop, now get the look"

Article written by Glyn Barlow, Director of Fashion Shop UK

Article Source: ezinearticles.com

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Today's Read... Have You Always Wanted to Be A Writer?

2006-08-26T08:50:00.000-07:00

If you've always dreamed of becoming a freelance writer and living the writer's life, then you'll enjoy Today's Read...

New Coaching Program Helps Those Who Like to Write Become Working Freelance Writers

Freelance writer and writing coach, Suzanne Lieurance offers a unique program to help those who like to write become "working" freelance writers

Kansas City, Missouri (PRWEB) August 24, 2006 -- Writer Suzanne Lieurance is known as "the Working Writer's Coach." That's because she has created a unique program that helps those who like to write become "working" freelance writers. Her program is called The Working Writer's Coaching Program and it includes an intensive 8-weeks of personal one-on-one coaching between Lieurance and each writer she coaches.

"It's hard enough learning how to write for publication," explains Lieurance, "developing a freelance writing career - one that allows writers to only write for a living - is even harder to do, especially for someone just starting out who doesn't really have a plan. My program helps writers develop a plan and then use that plan to create the freelance writing career of their dreams."

When writers sign up for The Working Writer's Coaching Program they receive:

* 8 hours (one hour per week) of one-on-one personal coaching from Lieurance via telephone.

* a copy of The Working Writer's Marketing Plan (a 44 page guide created by Lieurance) and Lieurance's personal assistance as she uses this guide to create an individualized plan to help each coaching student focus on making money from the kind of freelance writing he or she really WANTS to do.

* marketing tips and promotional ideas to get each freelance writer's career started.

* daily networking opportunities with other professional freelance writers who share their weekly marketing plans so her coaching students can actually SEE what it takes to become as successful as these other writers are.

* daily emails from Lieurance to help each coaching student monitor their own progress and stay on track with their plan for success.

* help finding and creating the work needed to develop a lucrative writing career.

Lieurance is somewhat selective about the students she accepts for her program. "Many people are only interested in getting something published. That's fine. But if that's their goal, then I'm not the coach for them. But I can recommend another coach who will help them. I'm also not the coach for beginning writers who have never written for publication. I work with writers who have spent time studying the craft of writing and are now ready to learn how to use their skills to create an exciting freelance career," she said.

Renee Kirchner, who took part in Lieurance's program earlier this summer suggests, "If you would like to start making money as a writer you should consider signing up for The Working Writer's Coaching Program from Suzanne Lieurance. Suzanne taught me how to build a writing career and how to stop waiting for my stories to sell. She taught me how to develop a weekly marketing plan and learn to stick to it. She also understands the importance of marketing your writing skills and she gives you the tools you need to showcase your work. My career is beginning to take off thanks in large part to her guidance and encouragement. I believe her program was a wise investment of my time and money. She has taken me much further than I could have gone on my own."

Lieurance loves coaching other writers almost as much as she loves writing itself. She says, "It's always exciting and rewarding for me when one of my coaching students starts living the writer's life he or she has always dreamed of."

To find out more about The Working Writer's Coaching Program, visit The Working Writer's Coach or SuzanneLieurance.com. Lieurance offers a FREE sample one-hour coaching telesession to anyone who wants to find out if The Working Writer's Coaching Program is right for them.

Today's Read - It's That Time Again!

2006-08-23T12:41:00.000-07:00

It's back-to-school time again. And Today's Read is from Renee Kirchner. She offers some tips for making sure your children have a successful school year.

Ten Tips for School Success

by Renee Kirchner

Success in school is not just a matter of luck. Parents can help their children become successful in school by starting early and helping their children establish good habits. If you get children off to a good start during their first few years of school chances are the following years will go much more smoothly.

Here are some tips that have worked very well for my own children:

ESTABLISH GOOD STUDY HABITS

Young children must learn good study habits and develop a homework routine. First, you need to find a quiet place where children can do their homework. I have found that the kitchen table works very well for young children. A large table allows a child space to spread out and they don’t feel isolated and alone while working on homework. Parents can cook dinner while monitoring the child’s homework. Let children try to do their own work, but stay close enough so they can call for help if they need it. When children get older they may want to retreat to desks in their bedrooms for a quieter environment. My kids still tend to gravitate to the kitchen table.

COMMUNICATE WITH YOUR CHILD'S TEACHER

Teachers want every child in their class to succeed. The likelihood for success is increased when parents and teachers communicate regularly. Attend parent/teacher conferences. Express your concerns. Parents usually know what is best for their own child. However, have an open mind and listen to what they are seeing in the classroom. Children often exhibit different behavior at school than in the home.

SPEND TIME AT YOUR CHILD'S SCHOOL

The more time you can spend at your child’s school, the better. Children love to see their parents at school musicals, plays, and performances. It makes them feel special. Volunteer to help their teacher if you have time. Younger kids especially like to see their parents in the middle of the day. Transitioning to school after staying at home with a parent can be a big adjustment. The more time you spend at the school, and the more you learn the school routines, the more you will be able to contribute to conversations with your child about his or her day at school.

ESTABLISH A BED TIME ROUTINE

One of the most important things a parent can do is to make sure their child is getting enough sleep before going to school. Set a bedtime and stick to it. Children who are sleepy cannot pay attention to the lessons.

READ WITH YOUR CHILD

Many parents of young children (Kindergarten – 2nd grade) do not realize the importance of reading with their children. Being a good reader is critical to success in school. Good readers can read passages from text books, and can comprehend test questions better. Children do not become good readers over night. The only way to become a good reader is by reading. Try to read a book or two together every night. You can take turns and let your child read one page and then you read the next page and so on. This makes the task of reading an entire book much less overwhelming for a young child.

ASK YOUR CHILD ABOUT SCHOOL

When your child gets home from school, you should ask them what they did each day. Children will feel as if you really care about what is going on in their life. If they respond with "Nothing," you can pose more specific questions. Don’t just ask about their grades. Ask them what they did at recess or at lunch. Ask them if anything funny happened during the day. I’m sure they will have a lot of great stories to tell you.

START THE DAY OFF RIGHT

Give children enough time to get ready in the morning. Do not wake them up five minutes before they need to be at school. Children will have a more productive day at school if their morning gets off to the right start. Make sure they have plenty of time to wake up, get dressed and eat a good breakfast.

TALK ABOUT THE FUTURE

Let children know early on that you think they are bright and capable. Talk to your child about his or her future. Discuss careers and college from a young age. If you believe in your children, they will believe in themselves.

MAKE SURE YOUR CHILD IS READY

Children begin getting ready for school long before Kindergarten. Your children need to develop fine motor skills such as holding a pencil or crayon and being able to use scissors. Teach your child how to write their name. There are simple ways that you can help children learn at home. Watch educational programs on TV, read books to your child, color pictures with them, or explore nature together.

ACKNOWLEDGE THEIR SUCCESS

When your children do well in school, acknowledge their success. If they bring home a terrific report card, gets a ribbon in the science fair, or makes first chair in band, have a family celebration. You could cook their favorite meal as a reward.

Renee Kirchner is a parent, educator, and freelance writer who specializes in writing for children and parents. Visit her fun and informational blog for parents and their kids at http://www.family-friend.blogspot.com Find out more about Renee's writing services offered at http://www.lieurancegroup.blogspot.com or email her at renee.kirchner@usa.net to discuss possible writing projects.

Article Source: ezinearticles.com

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Today's Read A Shamanic Celebration

2006-08-22T07:53:00.000-07:00

Today's Read is an announcement from writer, Yvonne Perry.

A Shamanic Celebration of All Belief Systems

I know most of you are not local to Nashville and probably won't be able to attend, but you may have friends or relatives in Music City who would like to know about this event. Here are the details.

Where do our souls go when we die? Is there a heaven or hell?
Can our loved ones communicate with us after the die?

My book, More Than Meets the Eye: True Stories about Death, Dying and Afterlife addresses these and other questions about euthanasia, suicide and crossing over. I enjoy presenting lectures and facilitating discussion on spiritual topics such as these.

I am honored to participate in A Shamanic Celebration of All Belief Systems sponsored by Prophets of Peace (a shop in Bellevue, TN promoting harmony among all religions) on August 26-27, 2006. My first presentation will be on Saturday at 1:30 p.m. and my second presentation is at 11:00 a.m. on Sunday. Both classes will be in Pavilion 43 at Montgomery Bell State Park in Burns, Tennessee.

During my workshops I will share stories about my near-death and otherworldly experiences. I will also share how spirits communicate with me and how/why I've set boundaries to avoid unsolicited visitation.

Here are a few testimonials from those who have read my book:

Your book makes it clear that you know how to provide comfort and help people not be afraid for loved ones who have passed. —A.G.

Have started reading your book—loving it. Yours is the next step after Betty Jean Eadie's "Embraced by the Light." The world is ready for your book, now. — J. M.

Oh My God, THERE ARE NO ACCIDENTS!!!!! I received your book yesterday and have not been able to put it down. Thanks for writing such a great book. I will post my 10-star review on Amazon today. — D.T.

See www.yvonneperry.net/books.htm to read more about my book or download your F*REE copy of a legal living will.

A Shamanic Celebration of All Belief Systems offers a wonderfully spiritual opportunity in bringing people together to enjoy many expressions of worship. The festival will also feature:

* Tommy Muller, South African Shaman, author of Prophets of Peace: Memoirs of a Witchdoctor, coming in 2007.

* Larry Lee, Tai Chi Master: Heal yourself with Tai Chi

* Joseph Lyle, PhD: Counselor and Advisor

* Teresa McCord, Licensed Hypnotherapist, Guided Meditation Sessions

* Music, crafts, artisans, children's games, and food venders

* Camping in a beautiful setting

* Darrell Rose of African Dreamland, & the legendary Wailers! Listen for F*REE at the Festival! Plus, learn from this legendary drummer for just $50 dollars.

For more information, call 615-668-8242, or stop by Prophets of Peace on the 2nd floor at Bellevue Mall, on U.S. 70 South.

Today's Read for August 21, 2006

2006-08-21T20:11:00.000-07:00

Prizewinning Author's New Book Cites Scientific Proof Thought Can Change Reality

In his new book on the Salem witch hysteria, "A Witch in the Family," Stephen Hawley Martin presents the findings of a little-known quantum physics experiment that prove claims by many scientists that thought remains in the brain and can have no effect outside an individual’s body are in error.

Richmond, VA (PRWEB) August 22, 2006 -- For years scientists have maintained that awareness and thought are the results of electrons jumping across synapses in the brain and that thought remains at all times inside the skull. But according to Stephen Hawley Martin, prizewinning author of the new book, "A Witch in the Family," this basic tenet of modern science doesn't line up with the facts.

It’s perhaps even more spectacular Martin said, "Quantum physicists know that the observer of an experiment can affect the outcome. A specific example was reported on about ten years ago. In an experiment suggested by John Archibald Wheeler, the eminent physicist who helped develop the atom bomb, particles of light seemed to ‘know’ what experimenters had in store during a ‘double slit’ experiment. In other words, the thoughts of the researchers affected what happened. Versions of this experiment were carried out at the University of Munich and at the University of Maryland."

Double slit experiments have been around a long time. In 1803, Thomas Young demonstrated that light is waves by means of a simple experiment in which he placed a screen with two parallel slits between a source of light –– sunlight coming through a hole in a screen –– and a wall. Each slit could be covered with a piece of material. These slits were razor thin, not as wide as the wavelength of the light. When waves of any kind pass through an opening that is not as wide as they are, the waves diffract. This was the case with one slit open. A fuzzy circle of light appeared on the wall.

When both slits were uncovered, alternating bands of light and darkness appeared, the center band being the brightest. This pattern of light and dark resulted from what is known in wave mechanics as interference. Waves overlap and reinforce each other in some places, and in others, they cancel each other out. The bands of light on the wall were where one wave crest overlaps another crest. The dark areas were where a crest and a trough meet and cancel out each other.

In 1905, Albert Einstein published a paper that proved light also behaves like particles, and he did so by using the photoelectric effect. When light hits the surface of a metal, it jars electrons loose from the atoms in the metal and sends them flying off as though they had been struck by tiny billiard balls. This proved light is both a wave and particles, which is a paradox that cannot be explained by Newtonian physics.

"Nowadays it’s possible to fire one photon at a time through the slits," Martin said. "Obviously, there can be no interference if only one is shot at a time. But the researchers found that whether or not a zebra pattern occurs –– when both slits are open –– depends on whether researchers know which slit each photon passed through. In other words, what the person conducting the experiment knows or doesn't know –– what he thinks –– changes the outcome. The implication of this is tremendous because it indicates paranormal and other psychic phenomena are possible –– even though most scientists long have argued, and continue to maintain they are not."

In the experiment Martin referred to, scientists used a photon gun that fires one photon at a time. Both slits were open and a detector determined which slit a photon passed through. A record was made of where each photon hit. With one photon shot at a time, there could be no interference, and as one would suppose, the photons did not make the zebra pattern. But when the detector was turned off, and it was not known which slit each photon passed through, the zebra pattern reappeared.

Noble-winning physicist Richard Feynman called this the "central mystery" of quantum mechanics, that something as intangible as knowledge -- in this case, which slit a photon went through -- changes something as concrete as a pattern on a screen.

"It’s perhaps even more spectacular," Martin said, "that a basic tenet of modern science has been proven wrong by this experiment. Yet, no one in science or elsewhere seems to have focused on this. Thought that remains inside a person's head would be incapable of having an effect on this experiment. Yet thought in the form of knowledge about which slit a proton passed through had a profound effect."

Martin when on to say that he believes thought, or belief, played a role in the Salem witch hysteria, and he points to findings of this experiment to support his theory. He thinks the people who accused others of witchcraft truly believed they had been bewitched. So did everyone else involved. Even the people who were accused of being witches thought so –– although, if they were innocent, they may have thought someone else besides them was responsible.

Martin also pointed out that some may think it was the photon detector that was responsible for altering the outcome of the slit experiments, but this could not be so. The zebra pattern is determined by the photons’ behavior at the double-slit screen. The experiment was carried out with the detector placed before the screen as well as after the screen. It was also done by placing detector before the screen but having the data erased after the photons had passed through. In each case the results were the same. Whether the researches knew or didn’t know which slit each photon had passed through made the difference.

Martin has won several national awards and prizes for his novels. The full title of his new book, which was published by The Oaklea Press, is "A Witch in the Family: An Award-Winning Author Investigates His Ancestor’s Trial and Execution." It presents a shocking but plausible new theory, based on this quantum mechanics experiment, of what was behind the witch hysteria in Massachusetts. The book can be purchased at the publisher’s web site, http://www.OakleaPress.com, or at Amazon.com. Search ISBN 189253844X.

Learn more about Stephen Hawley Martin here.

Today's Read...The Fragility of Life

2006-08-18T11:43:00.000-07:00

Today's Read lets you share tips, stories, essays, and articles of interest with our readers and provide a link back to your own website and/or blog(s). Email us your story, article, poem, or essay.

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Here is Today's Read....

Something to Think About

Less that two weeks ago, my 19-year-old nephew, Dustin, was just another happy teenager getting ready to return to college.

Then, on Monday night, August 7th, things changed.

Dustin went to take a shower. He had plans to meet his girlfriend later that evening.

But he never saw her, or anyone else, ever again.

Dustin collapsed in the shower and died.

No one knew that he had a heart condition that had gone undetected.

So...why am I sharing this with you today?

Because I want you to always remember that life is very, very fragile.

Any one of us can be here one minute, then gone the next.

Hug your kids today.

Tell them you love them.

Dustin in Europe about a month ago, when he vacationed with his father (my brother) and family

Luckily, Dustin knew that his family loved him.

There was never any question about that.

But I don't think he could have possibly known how much we will all miss him.

Suzanne Lieurance (Dustin's "Aunt Zanne")

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Today's Read - What Are We Doing Here?

2006-08-16T07:23:00.000-07:00

Today's Read lets you share tips, stories, essays, and articles of interest with our readers and provide a link back to your own website and/or blog(s). Email us your story, article, poem, or essay.

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Poet H.T. Manogue invites us all to "live an ordinary life in a Non-Ordinary Way" in his book Short Sleeves - A Book for Friends. Seeking to unite the essence of this world and the next as it unfolds before us, his poems bring thoughts of love and friendship from both worlds together, within the confines of linear time and space. Short Sleeves is available in bookstores, and online here.

Today's Read is a poem from the book. Enjoy...

What Are We Doing Here

That Question Rings Out Like An Alarm Clock
From Hell
When We Look At Ourselves In The Middle East
Yes That’ Us We See Daily
Being The Bombed And Bomber On The Nightly News In The Papers
And In Our Hearts
It Is In Our Experience Our Now
Of Course The Faces Are Different And The Names
Don’t Match Ours And Perhaps Their Religions Are Not Ours
But There We Are Killing Each Other And Complacently Watching
Us Destroy Ourselves
In The Name Of God Belief And Superiority
We Know It’s True
What You Believe You Create Then Experience
And Then Become
Our Collective Belief For Centuries Has Been That There Could Not Be Peace In This Part Of Our World
That This Was Such A Sacred Area That It Must Not Be Shared
It Became Our Battle Ground To Prove God’s Point
And Now As We See This Destruction Of Life We Are Asking Ourselves What Was That Point
Was It That He Chooses To See Us Suffer In The Pain Of War
Is The Point To Begin To End Life As We Know It
Because We Fail To Love Him In A Certain Way
Or Call Him By Names Other Than His Favorite Name
The God That We Know But Have Forgotten
Does Not Believe Or Create In That Way
All We Have To Do Is Look And Feel And Touch What
Surrounds Us
To See That The Universe Nature And Humanity
Are Connected In A Web Of Love
Spun By The Vessel Of Love
It Seems We Want To Break That Web
We Want To Be The Black Widow Of Life
Resting In Our Own Pots Of Ego
Lost And Fearful

As I Watch Myself Killing Me
I Now See The Point
I Realize My Belief About Who I Am And What I Am
Is Creating This Experience And I Have Become
What I See
I See
Hatred Anger Judgment
And Most Of All Feel The Loneliness
That Sits In My Heart
A Loneliness To Reconnect With Myself
To Connect To That Web Of Love That Is Me
That Feeling Of Oneness With All Life
For When I Drop All The Symbolic Names I Call Others
I Realize That We Are All Life First
Spirits Traveling On The Path Of Discovery And Remembering
Journeymen In Love
All From The Same Source
All The Same Yet Diverse
Moving Through Time To Awaken And Reconnect To
Ourselves And Then To Share Our Connection In Gratitude

Now Is My Time To Change My Beliefs
I Believe We Can Share Every Inch of Earth in Harmony With All Life
I Respect The Beliefs Of Others
In Understanding The Contrasts Of Beliefs
I Expand And Experience A Greater Version Of Myself
In This Moment In Me I Believe I Can Be The Difference
That Changes My Creations
So That I Experience God
As He Experiences Me
In Peace Joy Love And Abundance
In That Now Awareness
I See
That There Is No Death No Killing
No Separation No Loneliness
Only The Birth Of Forgiveness
And Unity
The Unity
I Have Been Searching For Everywhere
Except In Myself

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Today's Read - Sand Castles in the Sun

2006-08-15T06:59:00.000-07:00

FYI - Why There Has Been No Today's Read For the Last Few Days

2006-08-11T06:42:00.000-07:00

Due to an unexpected death in the family Monday night, we have not been able to post Today's Read every day this week. Please look for postings to continue next Monday at the latest.

Thank you so much for your understanding.

Adrian Lieurance
Heavenly Java

Today's Read - Eat Less Meat & Still Get Enough Protein!

2006-08-09T15:07:00.000-07:00

Today's Read lets you share tips, stories, essays, and articles of interest with our readers and provide a link back to your own website and/or blog(s). Email us your story or article, along with your mailing address. If we use it for Today's Read we'll send you a full-size package of Divine Dill Dip Mix from the Three Angels Gourmet Co. as a way to say "thank you."

Here's Today's Read...

The Protein Question
by Dr. Bethany Klug

The most common question patients ask when I advise them to eat more plant foods and less animal foods, like beef, pork and milk products is “But where will I get my protein?”

“From plants,” I reply, “where do you think the cow got it in the first place? Cows don’t develop big muscles by eating meat. They develop them from eating grass. We’re no different.”

Protein is made from building blocks called amino acids. Our body makes almost every amino acid we need. There are eight to ten we cannot make, so we must get them from food.

Plants are a better way to get amino acids for many reasons:

1. Plants are high in fiber. Animal foods contain no fiber.

2. Most plants are naturally low in fat.

3. Plants contain no cholesterol and contain plant sterols that reduce cholesterol levels. All animal foods contain cholesterol.

4. Plants contain phytochemicals which protect against oxidative damage, reduce inflammation, kill cancer cells, and improve the liver’s detoxification ability. Animal foods do not.

5. Plants provide calcium.

6. Plant protein appears to protect kidney function. However, protein intake above 20 percent of calories, whether plant or animal in source, can damage the kidneys.

We do really don’t know how much protein a human being needs. Different sources quote different amounts, which have been steadily lowered since Recommended Daily Allowances were established early last century. A common value these days is 0.23 grams per pound (0.5 grams per kilogram) of body weight for most people and 0.34 grams per pound (0.75 grams per kilogram) of body weight for athletes. Other sources say more, others less, and many studies are inconclusive.

For illustration purposes, let work with these numbers. A 150 pound non-athlete would then need 35 grams of protein per day.

Let’s look at the protein content of some plant foods. One cup of cooked lentils contains 18 grams of protein, 4 ounces of tempeh contains 16 grams, ¼ cup of almonds, sunflower or pumpkin seeds contain 8 grams, one cup of broccoli or spinach contains 5 grams, ½ cup of cooked oats or brown rice contains about 3 grams. Do the math. It’s easy to get enough protein from plants.

Now look at the protein content of some animal foods: 3 ounces of roasted chicken contains 24 grams, 3 ounces of salmon contains 23 grams and 3 ounces of T-bone steak contains 20 grams. It’s a rare person who eats only 3 ounces of meat at a sitting. It’s easy to get too much protein and miss the health benefits of plants by eating customary amounts of animal foods.

Milk is often touted a good source of protein, but ¼ cup of almonds, sunflower or pumpkin seeds provide the same amount as one cup of milk, 8 grams. Nuts provide fiber and much better quality fat than milk.

See www.nal.usda.gov/fnic/cgi-bin/nut_search.pl for the protein content of other foods.

While this illustration helps make the point that plants are a great source of protein, I think the focus on protein is misplaced. We are asking the wrong question. Why? Our body doesn’t use protein to make protein. It uses amino acids to make protein. Our body makes amino acids from carbohydrates and other amino acids, except for eight to ten so called “essential” amino acids that we must get from food. It was once thought that we needed to eat animal foods because they contain all of the essential amino acids in adequate quantity. We now understand that our essential amino acid needs are well met by eating a variety of plant foods. This has been the position of the American Dietetics Association since at least 1988. In one study where the participants ate only corn, all the amino acid needs were met except one, and 91% of its requirement was met. In another study where the participants ate only rice, amino acid needs not only were met but were 1.5 – 4.5 times the requirement.

So complicated food combining regimens described by Frances Moore Lappe in her seminal book Diet for a Small Planet are not necessary. She later stated "In combating the myth that meat is the only way to get high quality protein, I reinforced another myth. I gave the impression that in order to get enough protein without meat, considerable care was needed in choosing foods. Actually it is much easier than I thought."

Even “high quality” protein becomes a myth when we realize that what we really need are amino acids. “High quality” was once used to describe a food that provided all of the essential amino acids in adequate quantity. “Low quality” described a food that did not. These terms are outdated.

So don’t worry about protein. Instead eat a variety of whole, unprocessed foods, mostly from plants and let your body do the rest. Make organically grown foods from local sources your first choice.

Now for the recipes!

Red lentils are a great introduction to beans. They are easily digestible and cook quickly. This soup tastes great hot or cold, perfect for June when the weather varies from cool to sweltering.

Joan’s Red Lentil Lemon Soup (adapted from Annemarie Colbin’s The Natural Gourmet)

1 tablespoon grape seed oil
2 medium onions, chopped
2 cloves garlic, minced
1 teaspoon ground cumin
1 cup dried red lentils
5 cups vegetable stock or water
1 bay leaf
2 thin strips lemon rind
1 teaspoon vegetable stock powder, if using water
1 tablespoon fresh lemon juice
Sea salt to taste
6 thin slices of lemon for garnish

1. In a 3- to 4-quart soup pot, heat the oil over medium heat. Add the onions and sauté until translucent, about 3 to 4 minutes. Add the garlic and cumin and cook until the onion is golden, about 6 to 7 minutes longer.

2. Meanwhile, pick over the red lentils carefully, discarding any stones. Rinse. Add the lentils, stock or water to the onions and bring to a boil. Add the bay leaf, lemon rind and reduce heat. Cover and simmer for 20 minutes. If water was used add the vegetable stock powder. Simmer 5 minutes more.

3. Discard the bay leaf and lemon rind. Add the lemon juice, salt to taste and stir. Pour into bowls and garnish each with a slice of lemon. Serves 6.

Here’s a recipe to add to your repertoire on non-meat main dishes. It’s my take on a well known health food salad and a family favorite come summer. This recipe calls for aduki or adzuki beans. You’ll find these small red beans at your local health food store. They originate in Japan where they valued for their medicinal properties. Known as a natural diuretic, they are beneficial to those with high blood pressure. They also fortify the kidneys and bladder, helping those with frequent infections or other problems in these areas. Rich in fiber, they help lower cholesterol and promote bowel regularity. Aduki beans do not require soaking. However, if beans give you gas, soak them first. Always throw out the soaking water and cook beans with fresh water.

Summertime Red Beans and Rice

Marinade

2 TBSP fresh lemon juice
1 TBSP shoyu or tamari (natural soy sauce, please don’t ruin it with La Choy or other conventional soy sauce brands!)
3 TBSP extra-virgin olive oil
1 – 3 cloves garlic, minced

Beans and Rice

1 cup cooked or canned aduki beans, drained or a heaping 1/3 cup dried aduki beans
2 cups cooked brown rice
½ cup raw cashews, chopped into large pieces
3 whole scallions, chopped
2 stalks celery, chopped
¼ cup cilantro, chopped

1. If using dried aduki beans, rinse them first, and add them to 4 cups water. Bring to boil, reduce heat and simmer for 1 - 1 ½ hours. You may also pressure cook unsoaked beans for 14 – 20 minutes, or soaked beans for 5 – 9 minutes. Then place the pressure cooker in the sink with the release valve pointed away from you. Run cold water over the pressure cooker until the pressure comes down, then open. If the beans are not done, return to pressure for 1 – 2 minutes more. Drain the beans.

2. Meanwhile, combine the ingredients for the marinade in a bowl or screw top jar. Stir or shake. Set aside for 30 minutes.

3. Combine the ingredients for the beans and rice. Whisk or shake the marinade until well blended and pour over the bean and rice mixture. Toss and allow to stand for at least 30 minutes. Delicious served cold or at room temperature. Serves 4 to 6.

Bethany Klug, DO specializes in holistic medicine at the Kansas City Holistic Centre.

She teaches whole foods nutrition and holistic living through University of Masters. Visit Dr. Klug's Classroom for information about her courses. Please enter "DRKLUG" in the referral box when you enroll.

She authors the monthly column "The Doctor Cooks" for the Kansas City Wellness Magazine. The Doctors Cooks Weblog is now online with past articles, menus, recipes, tips and other resources. Please subscribe!

Article Source: Ezinearticles.com

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Today's Read - Underwear Basketball?

2006-08-08T15:00:00.000-07:00

Today's Read - Find Out if the Writing Life is for You!

2006-08-07T14:52:00.000-07:00

Today's Read - Things Every New Widow Needs to Know!

2006-08-06T06:09:00.000-07:00

Today's Read lets you share tips, stories, essays, and articles of interest with our readers and provide a link back to your own website and/or blog(s). Email us your story or article, along with your mailing address. If we use it for Today's Read we'll send you a full-size package of Divine Dill Dip Mix from the Three Angels Gourmet Co. as a way to say "thank you."

Here's Today's Read...

Ten Things Every New Widow Should Know - to Survive
by Linda Della Donna

When you suddenly find yourself without your life partner, you don't know what to expect. Your world's been turned upside down. Like the mighty oak caught in a fierce wind, you feel uprooted. Your feet don't touch the ground. You think you're crazy. But you're not. You're just a new widow. Your husband is dead and your life is forever changed.

Learning to expect the unexpected will help you get through this most painful time in your life. Here are 10 things you need to know if you are to survive.

1. Expect people to say stupid things. "Don't worry, you're young, you'll meet someone new." No matter your age, this will sting like a hot iron on raw flesh. Your mind is on your husband and preserving His memory. The thought of another man in your life too soon after His death may cause you additional pain.

"I'm sorry for your loss." If there is a "loss"? This makes you wonder where is found? For the new widow, there is no found.

"He would want you to find a new man." Hmmm� On this one, this writer takes umbrage. Nobody can tell you what He wanted, except you, nor, should they.

"I understand. I'm divorced." Not. Divorce is different than death. Though a divorced individual may wish her ex to not be here, it just isn't the same thing. While divorce can be painful, and having experienced one personally, the death of a soul mate is different, as this writer will attest, there is no connection.

2. Expect to be asked out--by your best friend's husband.

3. Expect to be asked, "Do you masturbate?" by your best friend.

4. Expect to break down in tears when you least expect it--at the sound of the doorbell, at the sound of the telephone, at the sight of a couple walking hand in hand. All too soon the reality of being without Him sets in and it will take time for you to let go of your past. But you will.

5. Expect to begin each day wondering how you made it though the day before. And end it thinking you just can't do it any more.

6. Expect to feel weak, strong, suicidal, angry, happy, euphoric, glad, sad, guilty, alone, lonely, trapped, free, tired, bored, overworked, overwhelmed, silly, puzzled, like you don't belong.

Why not? You have just experienced life at its worst. I'm here to tell you, everything will be okay. Think baby steps. Think, I can and think, I will.

7. Expect all your friends to run away. They're frightened, too. And they just don't know how to handle your grief. Seeing you dealing with the death of someone near and dear is just too close for comfort.

8. Expect all your friends to come back. Give them time. The real ones do.

9. Expect to find yourself standing in front of an open refrigerator at 3:00 in the morning studying the expiration date on a bottle of ketchup. Give yourself permission to process your grief any way you need to.

10. Expect to laugh when the dog pees on the living room rug, when the garage door falls off its hinges, when the refrigerator makes a puddle on the kitchen floor, and when the woman next door goes out on a date--with the woman down the street. Your life is forever changed and so is your outlook. In the big picture, these things become miniscule.

11. Expect to wish you were dead.

12. Expect to blame yourself for His death.

13. Expect to ask yourself questions that have no answers. What if? Why me? Why couldn't I have died first?

14. Expect to make plans to run away.

15. Expect to cancel them, because you realize there is no place to run away to.

16. Expect to kiss a fool.

17. Expect to feel like you cheated. You didn't.

18. Expect to wish for a giant eraser to erase away all the pain.

19. Expect the pain to never end. It won't. But in time you will learn how to manage it. I promise.

20. Expect to smile when you feel like crying.

21. Expect to not sleep.

22. Expect to not focus.

23. Expect to not eat. In the beginning you won't be able to enjoy food. But it is important to drink plenty of fluids. If nothing else, drink water to keep your kidneys flush.

24. Expect to eat too much.

25. Expect to not be in the mood for all the things you once were in the mood for. Imagine. This writer didn't want to eat chocolate!

26. Expect the sun to come out tomorrow, the daffodils to sprout in spring, every bird on the planet to sing, every oak, elm, and cottonwood to shed its leaves in autumn, the moon to glow, the stars to twinkle, the earth to spin on its axis, and then to wonder why.

27. Expect no one to understand. Though they say, "I understand." They can't. They don't. They never will. Not even another widow. Grief is personal. It's just like a thumb print, no two alike. Expect to make mistakes.

28. Expect to forgive yourself.

Okay. That's it. And now I know what you're thinking � She's listed more than ten things.

But to make it through your grief, it's important to realize you are not alone. What you are feeling is normal. Being informed is being prepared. It will help you survive.

Expect the unexpected.

And, like the mighty oak caught in a fierce storm bending in the wind to keep from being uprooted, you will learn to accept your plight. You will learn to remain grounded, and eventually you will be able to turn your upside down world right side up again.

Linda Della Donna is a freelance writer and graduate of the Institute of Children's Literature. She writes for children, parents, adults, and widows. A student of Natalie Goldberg, author of "Writing Down the Bones," Linda writes the tough stuff--cancer, dying, death--and she writes it from the heart. In 1986, Linda entered a writing contest with The Reporter Dispatch. Based on a childhood memory, her short story, "The Year That Christmas Waited" took first prize--she's been writing ever since.

To learn more about Linda and her writing passion, visit her website and her blog.

Linda wants new widows to know one thing: We're not alone.

Article Source: ezinearticles.com

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Today's Read - Why You Need a Coach!

2006-08-05T11:15:00.000-07:00

Today's Read - Gold Teeth

2006-08-04T16:08:00.000-07:00

Today's Read - Family Mealtime

2006-08-03T14:03:00.000-07:00

Today's Read - Original Works of Dog Art?

2006-08-02T13:55:00.000-07:00

Today's Read - Make Yourself Happy!

2006-08-01T13:41:00.000-07:00

Today's Read - D-R-E-A-M!

2006-07-31T13:27:00.000-07:00

Today's Read - Count Your Chickens NOW!

2006-07-30T08:28:00.000-07:00

Today's Read lets you share tips, stories, essays, and articles of interest with our readers and provide a link back to your own website and/or blog(s). Email us your story or article, along with your mailing address. If we use it for Today's Read we'll send you a full-size package of Divine Dill Dip Mix from the Three Angels Gourmet Co. as a way to say "thank you."

Here's Today's Read...

Count Your Chickens Before They've Hatched

by Deon Du Plessis

At some stage in your life, you've probably been told not to count your chickens before they have hatched. You were probably told to not get your hopes up and to not expect too much - just in case you might be disappointed. For most of us this, or some variation of it, was told to us over and over again by well meaning, but ill informed people. From an early age the idea of staying in an emotional "safe zone" was instilled in most of us until it eventually became belief systems that now control our behaviours.

We live in a culture were the predominant psychology is based in fear. The fear of loss drives and motivates most people's decisions and behaviours. From this mindset the culture invented mechanisms to protect itself and saying like "don't count your chickens before they've hatched" is but only and illustration of how the culture prepares and "grooms" us from an early age to settle for the lowest denominator. "Go for the lowest and easiest to make sure that you at least get something." "Don't expect too much, just in case you don't get anything at all." From this mindset we loose all our power; the power that is born in the belief that we are indeed worthy of all the success and all the abundance that we can possibly dream of.

Expectation is indeed one of the most powerful resources that you possess. An intense anticipation can transform possibility into reality. One of the biggest reasons why most people never get to live their dreams is because they lack the motivation to follow their dreams. The real purpose of a goal is to act like a directional mechanism that guides your life in a specific direction. A strong and exciting goal has the power to motivate and inspire you. When you fuel this goal with expectation you set in motion an unstoppable force that will give you that internal drive that will enable you to create virtually anything you desire. When you count your chickens before they've hatched you create a sense of excitement and enthusiasm that has immense power to motivate you. Success and achievement are rarely the result of your ability but rather the product of your motivation; of your ability to consistently take action on your dreams and goals.

Expectation is not the same as hope. Most people hope that one day they will get what they really want or that one day they will get lucky and all their dreams will come true. Hoping is nothing but a weak prayer. Hoping always includes success and failure while expectation is solely fixed on one single outcome. When you count your chickens before they've hatched you nurture your expectation; you make it stronger and most importantly, you make it real. It is a fixity of purpose where no one or no-thing can throw you off course. When you create that intense feeling of expectation you not only imagine having what you want but you start to create the feeling of already having it.

Whatever you expect with certainty will become your own self fulfilling prophecy. We all long for certainty on some level. For most people certainty comes from seeing and experiencing things before they "believe" it. This is why they keep re-creating and experiencing the same old things over and over again. When you use your mind, your emotions and your imagination to create the certainty within you, then anything is possible. Expectation goes beyond hoping. You want to be like the little kid on Christmas who knows that he's getting a new bike, but he has to wait until Christmas morning before he can actually feel and touch it.

Have you ever ordered something really exciting and then had to wait for it in the post? You knew you were going to get it and you anxiously await the moment of delivery. You anticipate the moment where the image in your mind's eye becomes real and where you can touch it, even though the imaginary experience felt just as real. This is what expectation really is. It is getting excited in advance. It is feeling the feelings in advance. It is the most powerful motivator there is. Expectation, fuelled by emotion, acts like a vacuum within you. It is like a thirst that forms a burning desire that you will do anything to fulfil. This is when your "should's" become "musts" and when it is a must you will get it.

With expectation you can start to transform your perception of life, especially your life. Because you no longer hope for what you want, you expect it to come along any second. There are no more doubts and no more hoping. There is only a knowing and a feeling of certainty. When you know something you can stop doubting and questioning. Now, every situation becomes an opportunity to receive your goal. Every person becomes a player in the process and every problem becomes a stepping stone towards the realization of your dreams. You have that certainty that the outcome is resolved and that you are merely in the process; waiting for "Christmas morning" to come.

You have to let go of the mentality that is based on the fear of loss; the mentality that is grounded in the belief that you are not worthy of having it all. Let go of the beliefs that you might be disappointed when you give it your all and it doesn't work out. All they do is to lock you up in a world where you never even "try" just because you might not make it. If anything you want to overestimate your abilities. Over estimate your capability. When you feel like you are running up a hill that is too steep, don't turn back and run down hill. Instead, up the prize for getting to the top. Make the reward more compelling and you will find within yourself a strength that was previously unavailable. This is how you access your real resources, those resources that lie asleep within you waiting to be called upon. Nothing of significant value has ever been created without enthusiasm.

Do whatever it takes to "count" your chickens; whatever it takes to create the feeling of already having it. If you have goals you need to start living them and the way you do that is to build your expectation. Do whatever it takes to create the feeling of already having it. Make it real. The legendary musician, Jackson Browne once said that whenever he gets nominated for an award he always expects to win, even when he is the underdog. He always prepares a victory speech. What is your victory speech? How can you prepare for what you desire most from life? What can you do to make it real? Most people plan to fail by never expecting to succeed. Remember that your results will rarely exceed your expectations.

This article is published with the permission of the author, Deon Du Plessis. He is the founder of The Self Improvement Gym, and author (in)action, a groundbreaking new action guide on eliminating procrastination. For more of his in-depth insights into personal development and access to his free self improvement library visit The Self Improvement Gym.

Article Source: ezinearticles.com

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Today's Read - Do You Need a Little Nudge?

2006-07-29T08:11:00.000-07:00

Today's Read - Bad News

2006-07-28T05:09:00.000-07:00

Today's Read - Believe It...or Not

2006-07-27T05:01:00.000-07:00

Today's Read - Measuring Success

2006-07-26T19:59:00.000-07:00

Today's Read - Learn to Think Bigger!

2006-07-25T07:09:00.000-07:00

Send Us Your Stories for Today's Read

2006-07-24T08:18:00.000-07:00

We're trying something new here at Heavenly Java. We want this site to be an inviting spot for coffee and tea lovers but also for those who love to read and write. Every morning we'll post Today's Read - a short story, essay, or other article of interest. We're hoping readers will start submitting their own stories, essays, and articles for consideration for use in Today's Read.

If you'd care to submit a story, article, or essay for our review, email it to us. In the email include your name and mailing address. If we use your material, we'll send you a free package of our Divine Dill Dip Mix as a way of saying thank you. At the end of your article or story, include a short author bio, along with links to your own website(s) and blog(s).

Here's the kind of thing we're looking for:

Originally published in VISIONS Magazine for women (1995).

JUST WHEN I THOUGHT IT WAS SAFE
by Suzanne Lieurance

Just when I was finally beginning to believe my children were old enough to take care of themselves without me around most of the time, my younger son (he's 14) planted new seeds of doubt in my mind when he volunteered to heat a frozen pizza for dinner.

"Do you smell something, Mom?" he asked, quite innocently enough.

"Yeah," I answered. "Something burning...smells like cardboard."

"Uh-oh," he said, with a sheepish look on his face as he raced to the stove and flung open the oven door.

"Tyler, you didn't," I said.

But it was quite apparent - he did!

He pulled the pizza out of the oven and placed it on top of the stove as I got a plate and handed it to him. He slid the pizza onto the plate, revealing a blackened circle of cardboard.

"You could have burned the house down!" I scolded, overreacting as I often do to any of his careless mishaps.

"How was I supposed to know the cardboard couldn't go in the oven?" he offered in his own defense.

How was he supposed to know, indeed. We've probably only heated a thousand or so frozen pizzas from the time he was little. I just looked at him. Then I said, "Well, here's a hint to always remember...never put cardboard in an oven...any kind of cardboard...any kind of oven."

What could he say to that but, "Okay, okay. Geez, you always make such a big deal out of every little mistake."

That made me start to wonder if he was right. Do I always make such a big deal out of every little screw up? Was cardboard in the oven just a little screw up? Sure it was, because we took it out. But if I hadn't been there to recognize the smell, what would he have thought it was? Would he have looked in the oven? Or, would the cardboard have ignited and ruined the stove, or, worse yet, actually burned the house down?

I was deep in thought when my older son, who's sixteen, came into the kitchen.

"What's that smell?" he asked. "Smells like burning cardboard. Hey, I'll bet Tyler left the pizza on the cardboard, didn’t he?"

"How'd you know?" I asked suspiciously.

"I did it once, too," he said. "Almost burned the house down."

I cut myself a slice of pizza and put it on a plate. "Just when I thought it was safe..." I mumbled.

© 2003 Suzanne Lieurance. All Rights Reserved.

Cold Organic Coffee Perfect for Hot Summer Days

2006-06-20T08:42:00.000-07:00

Greenfield, MA- To help coffee drinkers switching from hot to cold coffee during the hot summer months, the Organic Coffee Collaboration, a project of the Organic Trade Association (OTA), is providing seven delicious cold organic coffee recipes. These include iced coffee, malteds, and even cold coffee shakes blended with avocado! The organic coffee drinks can be made with organic decaffeinated, caffeinated, flavored and instant coffees widely available at retail outlets nationwide and direct from roasters via the Internet.

"With a cup of cold organic coffee, consumers can enjoy a delicious, high-quality summertime treat while supporting organic agriculture in the U.S. and around the world," said Caren Wilcox, OTA executive director.

Wilcox notes that in 2005, organic coffees won Cup of Excellence competitions in Bolivia, Brazil and Nicaragua. The prestigious award program, managed by the U.S.-based Alliance for Coffee Excellence, results in the selection of the best coffees produced in a particular country on the basis of their smell, taste and other exemplary characteristics.

Data from the soon-to-be-released Organic Trade Association's 2006 Manufacturer Survey indicate that United States organic coffee sales totaled $89 million in 2005, up 40 percent from the previous year. Similarly, awareness of organic coffee among American adults jumped 9 percent from 2003 to 2006 (from 42 to 54 percent), according to the National Coffee Association.

Organic coffee is grown using methods and materials that have a low impact on the environment. Organic production systems replenish and maintain soil fertility, reduce the use of toxic and persistent pesticides and fertilizers, and build biologically diverse agriculture. Third-party certification organizations verify that organic farmers use only methods and materials allowed in organic production. Organic coffee is grown in more than 30 countries, including the United States.

The Organic Coffee Collaboration includes: Arbuckle Coffee Roasters (Tucson, AZ), Café Bom Dia (Coral Gables, FL), Elan Organic Coffees (San Diego, CA), Equal Exchange (West Bridgewater, MA), F. Gaviña & Sons (Vernon, CA), Green Mountain Coffee Roasters (Waterbury, VT), Jim's Organic Coffee (West Wareham, MA), Organic Trade Association's Coffee Council (Greenfield, MA), QAI Inc. (San Diego, CA), Rocamojo (Los Angeles, CA), Swiss Water Decaffeinated Coffee Company (Vancouver, BC) and Wild Oats Markets (Boulder, CO).

For recipes, Click here.
Tags: organic coffee---Coffee tips---Green Mountain Coffee---Gourmet coffee---espresso---

How to Make Delicious Frothed Milk

2006-06-15T08:34:00.000-07:00

Latte Frothing Basics - How to Make Delicious Frothed Milk
by Corinne Waldon

Frothing is probably the most underappreciated part of coffeehouse culture. After all, without the foam, your cappuccino or latte is just plain espresso. It takes a little practice for even the best baristas to get the knack. Let us take a little dive into the art of frothing.

Most experts agree that it is best to begin with a stainless steel pitcher, some cold milk and an espresso machine with a steaming wand. Past that, there are as many differing ideas about the frothing process as there are blends of espresso.

The kind of milk you start with depends on the kind of foam you want to result. The more fat in the milk, the heavier and harder to froth it is. Skim milk is light and airy, whereas half and half is thicker and rich. Any container can be used, as long as it is not plastic or susceptible to melting or cracking with heat. Stainless steel is preferred because it is easy to handle.

Use the cup you plan to drink from to measure how much milk to steam. Keep in mind that the milk will approximately double in volume as it froths, so fill the cup with half the milk the drink calls for. A cappuccino is half steamed milk and half espresso, so to make a cappuccino you would fill the cup a fourth of the cup with cold milk. Pour the milk into the pitcher.

It is important that the tip of the steam wand is consistently held just below the surface of the milk. If it is too held too deep, the milk with scorch or boil before it froths. If it is not deep enough, it will blow the milk out of the pitcher and make a mess. Keep the palm of your free hand flush with the bottom of the pitcher. This will help you monitor the temperature of the milk without interrupting the process.

Slide the pitcher away from the machine, at a consistent speed, so that the wand remains the proper depth as the milk expands. At this point, the pitcher should be warmer than the palm of your hand. If it is not, plunge the wand deeper into the milk to warm it up. Be careful not to boil it. If the milk has gotten too hot, turn the steam off and tap the pitcher against the counter a few times to release any large air bubbles. Gently swirling it around a few times will help cool the milk off.

Using a long-handled spoon to carefully hold the froth back, add the milk to the drink. Be careful to pour in one continuous stream. A spoon may be used to add the desired amount of froth on top of the drink, but if the frothing is done well, the result is a fine micro foam that can be poured directly from the pitcher. Cinnamon, nutmeg or grated chocolate is a nice addition to any drink.

Corinne Waldon enjoys writing articles on diverse subjects. She has written many gourmet coffee articles, gourmet decaf coffee articles and more.

Article Source: http://EzineArticles.com/?expert=Corinne_Waldon

Tags: cappuccino---Coffee tips---Green Mountain Coffee---Gourmet coffee---espresso---

Espresso

2006-06-13T14:52:00.000-07:00

The first, and still the ultimate, single-cup coffee...

To many, the difference between regular coffee and espresso is a mystery. Is it the bean itself? The roasting of the bean? The grinding of the bean? The machine? The dainty little cup that people sip it out of? Well, yes. Kind of. But let's start from the beginning.

THE MACHINE

At the beginning of the 20th century an Italian by the name of Luigi Bezzera developed a machine that used the air pressure resulting from trapped steam to force water through ground coffee (this, as opposed to gravity doing the work). The strainers used in Bezzera's machine were of the single cup variety, similar in size and concept to the strainers of today's espresso makers -- the little metal cups that hold tamped-down grounds and screw tight into their receptacles.

In 1948, another Italian came up with an improvement on his countryman's design. In Achille Gaggia's version of the espresso maker, a spring-powered piston pushed water through the coffee harder and faster than the steam-created pressure had. This new spring-loaded system achieved a pressure that is still considered ideal -- about nine atmospheres, or nine times the pressure created by the earth's atmosphere.

Today, automated buttons and flashing lights have replaced the original pump-piston inventions, though some baristas still prefer the latter as they give the operator maximum control over the result.

And of course, in today's flurry of "double foam, extra hot, nonfat lattes" (and assorted variations) no discussion of espresso is complete without a mention of the milk frother. For, though espresso itself does not involve milk, its offspring (the lattes, the cappuccinos, the au-la its), wouldn't exist without it. Pleasingly for the efficiency-minded, the milk frother actually utilizes the steam that is created during the brewing of the espresso grounds, and produces delicious steamed milk with a customizable temperature and froth.

THE BEANS

Although espresso would be nowhere without the machine, the real thing has to start with the beans. Beans destined for Espresso are usually an assortment of a few varieties blended for a balance in sweetness, aroma, and smoothness. Once the perfect blend is achieved, the beans are roasted to a fairly dark color, though not dark enough to produce an overly-bitter brew. Actually, if the beans are blended well, some people think a light roasting may produce a superior cup. Finally, a burr grinder is used (it is far more consistent than electric blade grinders, and faster) to grind the beans into a fine coffee powder. The size of the grinds and the darkness of the roast will effect the extraction process; if your espresso maker errs to either side of the 23-28 second ideal range, you may want to adjust the size of your grinds: the darker the roast, the faster the extraction time; the finer the grounds, the slower the extraction time. Too confusing? Buy good espresso beans from your favorite specialty coffee roaster (May we suggest GMCR's Dark Magic Espresso Blend? Our Fair Trade Organic Espresso?), assume that they've been blended and roasted appropriately, and grind the beans into something that resembles dark brown table salt and is fine enough to adhere to your skin when you touch it.

CHOOSING YOUR EQUIPMENT

As with all aspects of coffee creation, getting a handle on your own taste, habits, and budget is the most important step. GMCR offers a range of options which range from simple and less-expensive to top-of-the-line Ferrari-style.

Jura Avantegarde S9 Espresso Maker

Impressa F9 Espresso Maker

THE DRINK

Ok, so how is espresso really different from coffee? Is it just dark dense beans brewed in a fancy way? Yes. But it's the fancy stuff that makes the product a separate beast all together. What the high heat and pressure of an espresso machine does is emulsify insoluble oils in ground coffee, oils that, in regular coffee makers, do not get extracted. The oils are formed into microscopic droplets and suspended in liquid coffee concentrate, thus forming the top third of a well-made cup of espresso, or the "crema." Once this luxurious light-brown layer is consumed, bubbles of aroma burst in the mouth, and oils glom onto taste buds, both resulting in a taste sensation that lasts long after your demitasse is empty.

According to Ernesto Lilly, "The distinguishing sensory characteristics of Italian espresso include a rich body, a full fine aroma, and equilibrated bittersweet taste with an acidic note, and a pleasant lingering aftertaste, exempt from unpleasant flavor defects."

Sounds good, eh? Wait till you taste it.

Tags: Coffee tips---Green Mountain Coffee---Gourmet coffee---espresso---

Water

2006-06-09T08:26:00.001-07:00

Rule of Thumb: Water is 98% of your cup; if it doesn't taste good from the tap, don't brew with it.

Hard v. Soft:

"Hard" water is alkaline water and though the basic nature does not harm flavor or aroma, it will neutralize some of the natural acids in your coffee and you will end up with a blander brew. It is generally agreed that water containing 50 to 100 parts per million of dissolved minerals will produce the best tasting coffee.

But extra hard water doesn't mean you should soften it; the other extreme is just as bad. Softeners tend to slow the coffee-extraction process in most brewers, thus weakening the ultimate quality of your coffee. Our advice to people with hard water: either use bottled or filtered water, or stick to extra-acidic beans like those from Africa, Arabia, and the higher quality products from Central America.

Distilled water, the ultimate in soft water, has been stripped of all minerals - Please don't use distilled water to make regular coffee (espresso is, as always, a different story). It will NOT produce the cup you are trying so hard to achiev

In general, it's a great idea to get a filter. The cheapest way to go is the pitcher filter (Brita, PUR, etc.), a refrigerator-stored plastic pitcher with a charcoal filter. Of course, you need to remember to change the filter every two months or so and to clean the darn thing even more often.

More expensive but more convenient is the "faucet dongle" design which gloms on to your kitchen faucet at something of a price aesthetically-speaking. (Also available from Brita and PUR among others.)

We think the best way to go is the under-the-counter dual-stage variety -- two cartridges work together to filter out chemicals, heavy metals, and mysterious organic material. Though you still have to remember to change filters every now and then, it's worth the trouble. We like a design by Plymouth Products.

Important note: If you are brewing espresso, you are simply NOT allowed to leave your water unfiltered. Whereas the effect of water on regular coffee can often be merely a question of taste, the combination of hard water and espresso brewers verges on criminal. (well, not really.) With espresso, soft water is suddenly okay, even recommended! (It doesn't affect brew quality, and is easier on the delicate parts of your machine.)

It's all very confusing, we know. And you haven't even had your coffee yet!

Try This Easy Recipe for Iced Thai Coffee

2006-05-30T14:38:00.000-07:00

Here's an easy recipe for Iced Thai Coffee. Take a break and enjoy this delightful treat outside on a warm afternoon.

Iced Thai Coffee

1 1/2 c. cold espresso or strong coffee
1 Tbsp. sweetened condensed milk
1 Tbsp. brown sugar
Dash of cinnamon
Dash of ground cloves

Stir all ingredients together in a pan or bowl. Pour into a tall glass over ice and add light cream if desired. Serves one. Yum.

Coffee Tip

2006-05-29T10:39:00.000-07:00

If you love milk or cream in your coffee, here's a tip for you. The fats in full-cream milk will mask the subtle flavors of the coffee. For that reason, it's best to use half-fat or low-fat milk in your coffee. Hot, but not boiled, milk can add a delicious silkiness to coffee. Just be sure to use the right kind of milk.

Buy Coffee Online

2006-05-28T14:13:00.000-07:00

Why buy coffee online? The first reason would probably be the convenience of ordering right from your home. With gas prices so high now, it makes more sense than ever to not even get in the car, if you don't have to. Plus, your neighborhood grocer might not yet have the Green Mountain Coffee line of delicious organic and fair trade coffees. Finally, if you're sending a gift, you'll probably find that it's cheaper to buy online and ship direct.

Tags: Coffee---Green Mountain Coffee---Gourmet coffee---

Free Shipping Plus A $20 Discount

2006-05-25T14:52:00.000-07:00

Save $20 off of a B50 Brewer, plus receive FREE SHIPPING! The brewer must first be added to the shopping cart, and then the code wa026-7728 must be added to the promotion code area.

Our customers say...

"I now save time by avoiding my morning stop for coffee, but more importantly the coffee tastes great.

What a perfect coffee maker for parents who have just had a baby! We highly recommend it to all - every coffee lover would love and appreciate this wonderful coffee maker!"

How to Make a Stronger Cup of Coffee

2006-05-07T10:27:00.000-07:00

By Nicholas H. Usborne

Some of us prefer a strong cup of coffee. Or maybe we like the taste of a strong coffee first thing in the morning, followed by a milder brew later in the day.

How do you make your coffee taste "strong"?

In the world of coffee experts, this can get you into some deep discussions on what exactly "strong" means when applied to coffee.

But for the rest of us, assuming you are buying whole coffee beans or ground coffee, and not instant, here are three tips.

First, increase the proportion of ground coffee to water.

In other words, for the same amount of water, make your brew with a little more gund coffee than usual.

This will definitely make your coffee taste stronger, but there is only so far you can push this before you end up with a brew that sacrifices its taste for the sake of strength.

Buy dark roasted beans, and not medium.

You see various coffee beans being described as medium roasted, or dark roasted.

The dark roasted beans will generally give you a stronger taste.

However, you may want to try a few different dark roasts, from different companies. Dark roasting is a tricky business, and some roasters do a better job than others.

When done badly, a dark roast will give you a stronger taste, but you can end up losing a lot of the subtleties of the bean's flavor.

Try some beans from East Africa.

Click here
Coffee beans from Kenya in particular have a very fine and strong flavor. By way of contrast, beans from South and Central America...like Costa Rican, Mexican and Brazilian beans...tend to be a little milder.

And our personal preference is...

Here at Coffee Detective we like to start the day with a brew of Kenya AA. It's a wonderful tasting coffee, but strong too.

Later in the day, when we still want some heft to our coffee, but not as strong as in the morning, we'll switch to Sumatra Mendheling, another wonderful coffee.

As with all coffee choices, making a good, strong brew is a matter of learning a little about coffee beans, and a little about coffee brewing.

Nicholas H. Usborne is one of the sleuths at Coffee Detective He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also write the Fair Trade Coffee News Blog

Article Source: Ezine Articles - Nicholas H. Usborne

2006-05-05T18:29:00.000-07:00

You can't go wrong with this on Mother's Day.

Green Mountain Coffee

2006-05-04T08:33:00.000-07:00

Heavenly Java is pleased to announce we're adding Green Mountain Coffee to our selection of fine gourmet coffees. Click on the link above to see what it's all about!

Why You Should Buy Fair Trade Coffee

2006-04-23T10:07:00.000-07:00

by Nicholas H. Usborne

Here in the West we are massive consumers of coffee. And many of us think nothing of spending four or five dollars at Starbucks for a gourmet espresso, latte or cappuccino.

What few of us think about as we sip our favorite brew is that coffee is grown by small farmers in developing countries. Most of these farmers are paid less for the coffee beans they grow that it costs for them to produce and pick them.

In other words, for every gourmet coffee you and I enjoy, the grower of the beans used is descending into a deeper and deeper cycle of poverty and desperation.

It was in recognition of this cycle that the certification process for fair trade coffee was introduced in 1998.

When you buy a pound of fair trade coffee, $1.26 goes directly back to the coffee growers who grew it.

It doesn’t go directly into the hands of an individual grower, but to the cooperative to which he or she belongs. Part of the deal with fair trade coffee is that farmers are required to band together in cooperatives. The money then goes to the cooperative and is shared among all the farmers.

The issue of farmers having to join a cooperative to benefit from fair trade is a complex one, with advantages and disadvantages.

However, the big benefit is that when $1.26 goes to the cooperative, and then to the farmer...they are receiving about the double what they would get outside of the fair trade coffee system.

In other words, when you or I buy fair trade coffee, we are providing the grower with twice the income he or she would normally receive.

Over 100 million pounds of fair trade coffee have now been sold in the U.S. alone. Better still, the numbers are growing fast.

Starbucks now offers fair trade coffees and recently Wal-Mart announced that it would start offering fair trade coffee through its Sam’s Club outlets.

When Wal-Mart becomes a buyer, you can be sure that the impact on small coffee farmers in Central and South America, East Africa and the Far East will be substantial.

Yes, it will cost you a little more to buy fair trade coffee. But when you pay that little extra, you’ll be making a real difference to the lives of coffee farmers and their families and communities.

Nicholas H. Usborne is one of the sleuths at CoffeeDetective.com. He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also write the Fair Trade Coffee News Blog.

Article Source: ezinearticles.com

Cool Off With Real Fruit Smoothies & Frozen Cappuccinos!

2006-04-21T06:02:00.000-07:00

Click here

Smoothies are becoming more and more popular, especially as the days get warmer. Our smoothie mixes have chunks of real fruit and juices that blend with ice to create a frozen beverage for the health conscious consumer! Use them as a base for your own recipes, or enjoy them on their own. Try any one of our 10 delicious flavors!

The non-JetTea units are 1 liter of concentrate. They will make over 4.8 liters of finished smoothie drinks! Please check the JetTea Page for specifics on those smoothies.

2006-04-06T13:59:00.000-07:00

Try this peaberry coffee from the slopes of Mount Kilimanjaro, Africa. Peaberries come from coffee fruit that has just one, oval bean instead of the more usual double flat- sided beans. The flavor and aroma are more concentrated and tangier than the "normal" beans from the same harvest. Try some Tanzanian peaberry coffee.

"Given enough coffee, I could rule the world." ~Author Unknown

Galapagos Island Coffee

2006-03-15T11:07:00.000-08:00

Try this organic coffee from the Galapagos Islands. By law of the Galapagos Islands, no chemicals or pesticides can be used in agriculture. The coffee beans come from trees planted by the original French explorers in 1869! Organic Galapagos Islands Coffee

Try These Coffee Tips and Delicious Recipes

2006-03-10T06:15:00.000-08:00

Tired of your usual coffee or tea? Then try some of these delightful recipes from Don McKay. He even includes tips that will make an ordinary cup of coffee something extraordinary.

COFFEE TIPS & TEAZERS
By Don McKay

It is said that change is good, but not for everyone. I like my coffee fresh, hot, and black. Many people are sick of the same old routine, and want to try something different. I want to introduce you to my Coffee Tips & TEAzers. These are a few tips and recipes given to me by various people over the years. I hope you are able to enjoy them as much as I have.

Coffee Tip #1

The only thing that beats a hot cup of coffee in the morning is a FRESH cup of hot coffee. The only way to guarantee fresh Coffee & Tea every time is to vacuum pack your beans, grounds, tea bags, or loose-leaf teas. This prevents the air from making your coffee and teas stale. It will keep your coffee & teas fresher longer.

Coffee Tip #2

If you are board with the traditional way coffee is presented then I have some ideas that will give your coffee some pizzazz. Try flavored syrups there are many different flavors to choose from and you can combine the flavors to make something unique. Try adding some chocolate syrup to your coffee. Then add a splash of half & half creamer. Stir completely until your coffee is a tan color. Then add whip cream and chocolate sprinkles. Presto! You have a hot cup of chocolate mocha!

Coffee Tip #3

This is a unique recipe Cafe Speciale

· 4 teaspoons chocolate syrup
· 1/2 cup heavy cream
· 3/4 teaspoon cinnamon
· 1/4 teaspoon nutmeg
· 1 tablespoon sugar
· 1-1/2 cups extra-strength hot coffee

Put 1 teaspoon chocolate syrup into each of 4 small cups. Combine cream. 1/4-teaspoon cinnamon, nutmeg and sugar. Whip. Stir remaining 1/2-teaspoon cinnamon into hot coffee. Pour coffee into cups. Stir to blend with syrup. Top with whipped cream. Makes 4 servings.

TEAzer#1

The problem with tea bags is that you really don't know how fresh the tea is. With loose-leaf teas you can feel the texture and see the tea more clearly. The smell alone can be deceiving. Some companies have been known to spray their teas with scents that make them smell fresh, but are they really?

TEAzer#2

Mango Tea (By The Pitcher)
Fill Pitcher with Ice
Add 5 oz. Monin Mango Tea
Fill with 50 oz. Water
Stir Well

Raspberry Tea (By The Glass)

Fill 12 oz. Glass with Ice
Add 1 oz. Monin Raspberry Tea
Top off with 10 oz. Water
Stir Well

Minted Mango Tea

1 cup chopped refrigerated mango slices
1-cup pineapple juice
8 green tea bags
2 4-inch mint sprigs
4 cups boiling water
1 to 2 tablespoons sugar
Ice cubes

Directions

1. In a medium saucepan bring water to boiling. Add tea bags, anise, and cinnamon stick. Reduce heat. Simmer, uncovered, for 3 to 5 minutes. Discard tea bags and cinnamon stick. Stir in nectar, honey, and lemon juice. Heat through.

2. Pour tea mixture into four heatproof cups, floating a star anise on top of each. Makes 4 servings.

Don is the owner of several free information websites and the sole proprietor of Java Jakes Gourmet Coffee Co.

Visit http://www.megainfosource.com
http://www.egolfplace.com
http://www.javajakes.com Visit these sites today and become informed.

Article Source: ezinearticles.com

Cold Brew Coffee Maker

2006-03-07T07:15:00.000-08:00

If you think coffee HAS to be brewed with hot water, check out this little Toddy Maker.

"The Toddy Maker is a simple device that uses cold water and a carefully designed filter system to produce an exceptionally pure coffee concentrate from ground coffee. The advantages of coffee brewed with the Toddy Maker make it a popular choice among both individuals and the food service industry."

Use the coffee concentrate made with the Toddy Maker to create hot coffee or iced coffee.

Basket of Joy

2006-03-03T10:14:00.000-08:00

Who wouldn't appreciate receiving this handsome Basket of Joy?

It's the perfect birthday gift or "thank you" present for any coffee lover. And what a terrific way to wish someone a happy St. Patrick's Day or Easter!

Each picnic basket is packed with the following:

3 Half Pound bags of Assorted Gourmet Coffee (Regular or Decaf)
2 Flavored Syrup Mini-Bottles
2 1/2-Pound Bags of Assorted Gourmet Candy
CoffeeAM Travel Mug
2 boxes of assorted teas

Order a basket today.

A Daily Drink for Good Health

2006-03-02T06:51:00.000-08:00

What has been proven to lower cholesterol, reduce blood pressure (lowering the risk of heart attacks), aid digestion, fight fatigue, preserve younger-looking skin and promote oral health?

Green Tea, of course.

With all those benefits, it would be wise to drink Green Tea, even if it didn't taste so good. No wonder even Oprah enjoys Green Tea each day.

Try any of these varieties of Green Tea. You'll even find decaffeinated.

Don't Know Beans About Coffee Grinders?

2006-03-01T06:58:00.000-08:00

If you're buying coffee beans and grinding them at home, yet your coffee still doesn't have the full, rich taste you think it should, maybe you have the wrong kind of grinder.

The only way to grind coffee the right way is with a mill or burr grinder. Avoid the cheap blade grinders as they simply cut your coffee (creating pieces that are unequal and not uniform so they can't brew properly).

Choose a grinder that allows you to choose a fine grind for your espresso, or a coarse grind for your french press.

This LaPovoni Coffee Grinder is a great burr grinder, and it isn't too expensive.

La Pavoni Burr Coffee Grinder - Black

An Unusual Coffee Tip

2006-02-26T06:32:00.000-08:00

Here's a coffee tip you might never have tried. It comes from the Three Angels Gourmet Co.

Do you have trouble getting your hibiscus plants, geraniums, and African violets to flower continuously?

Maybe they just need a good cup of coffee.

My husband and I were sitting out on our deck the other morning enjoying a leisurely breakfast of apple-cinnamon scones and coffee. When I got up to go back into the house, I poured what was left in my cup into one of the big potted hibiscus plants covered with beautiful huge hot pink blooms.

My husband laughed and asked, "Is that the secret to getting that thing to look like that – a good jolt of caffeine?

"Sort of," I told him. "I don’t think it’s the caffeine that makes it flower so profusely. It’s the acid in the coffee."

Hibiscus, geraniums, and African violets all love acidic soil, so I guess coffee is like a B-vitamin shot for plants. It gives them a big burst of energy (or acid, in this case) and they flower like crazy.

Check to see which of your flowering plants thrive in acidic soil. Then, give them a cup of coffee (or even more than a cup, for a large plant) to encourage dozens of blooms.

Of course, you can also give your plants a regular dose of the appropriate plant food. I do that a couple of times each summer, too. But it's kind of nice to share your morning coffee with your flowering plants.

Try it.

They'll love it.

And they won't even ask for cream or sugar.

Suzanne Lieurance
Three Angels Gourmet Co.

Flavored Coffee Syrups - They're Not Just For Coffee

2006-02-23T06:20:00.000-08:00

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Flavored coffee syrups are not just for coffee. It’s easy to make all sorts of flavorful pancake syrups with our rich and delicious coffee syrups, too. Hazelnut, vanilla, caramel, raspberry, mocha, black cherry, amaretto, and butterscotch are just a few of the flavors you can try. If the coffee syrup is a little too "runny" for pancakes, combine just a tablespoon or so of your favorite variety with some light corn syrup and you’ve got a rich and thick topping that’s just right for pancakes or waffles.

Monin syrups are perfect for flavoring espressos, cappuccinos, lattes, coffee or teas. They're also great for Italian sodas and bar drinks. Also use them to create a perfect granita or smoothie drink.

Also try flavored coffee syrups on ice cream, in milk shakes, and to create special dessert sauces.

Enjoy...

Flavored Teas

2006-02-22T09:46:00.000-08:00

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Nothing hits the spot on a cold winter's afternoon like a cup of tea.

Our flavored teas are loose leaf Chinese Black Tea scented with flavor and calendula petals.

These gourmet scented teas are in loose leaf form and will ship with a free tea ball infuser or a pack of mini-minit tea filters. Limit one free tea infuser per order.

Try flavors like:
Blueberries & Cream Flavored Tea
Chocolate Mint Scented Flavored Tea
Kiwi-Strawberry Flavored Tea

and many more....

Chocolate Covered Espresso Beans

2006-02-20T09:34:00.000-08:00

Try some chocolate covered espresso beans for a sweet treat this winter. We all deserve a little pampering to keep our spirits up when the weather outside is cold or gloomy, as it tends to be in February.

Here are two delicious varieties:

Click Here: Chocolate Covered Espresso Beans

Whole espresso beans covered in our robust dark chocolate make for a unique gourmet treat!

Delicious and addictive! Comes in 1 lb. bag and 5 lb. bag.

Click Here: Gourmet House Espresso Beans

Mmm...what could be yummier - a mix of dark chocolate and white chocolate covered espresso beans.Comes in 1 lb. bag and a 5 lb. bag.

Try This Coffee Sampler and Enjoy Coffees From All Over the World!

2006-02-17T12:07:00.000-08:00

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This Sample pack allows you to explore the world of coffee with 6 (half-pound) bags of some of the finest coffee the world has to offer. If you are new to gourmet coffee, or enjoy the unique flavors coffees from around the world --- then this is for you!

Our current coffees types in the sampler are:

* Colombia Supremo
* Sumatra Mandheling
* Ethiopia Longberry
* Mexico 'Spirit of the Aztec'
* India Mysore "Gold Nuggets"
* Organic Galapagos Island Estate

This makes an excellent gift for your coffee loving friends. All of these coffees are shipped in heat-sealed valve bags! Enjoy!

2006-02-10T05:49:00.000-08:00

I use an automatic drip coffee maker to make my morning brew because it's quick and convenient. But yesterday afternoon I wanted a special treat as I was writing, so I dug around in the back of my pantry and found my French Press.

I ground some fresh coffee beans, poured filtered water into a pan and heated it, then spooned the ground coffee into the French Press (also called a press pot). When the water was the perfect temperature (it should be around 190 to 200 degrees F.), I carefully poured it into the French Press and let the coffee brew for about 4 minutes. Then I pressed the metal filter down to trap all the coffee grounds before I poured myself the perfect cup of coffee and put the remaining coffee from the pot into a carafe. Ahhh...what a treat!

If you love coffee, but you don't own a French Press, you owe it to yourself to buy one. They aren't expensive and they really are the best way to brew the most flavorful cup of coffee.

Click here to find a French Press and also order gourmet coffee.

Flavored Coffee-Shop-Coffee You Make at Home!

2006-02-09T12:04:00.000-08:00

Some days you feel like you LIVE at the coffee shop. Other days, you want a delicious flavored coffee, but you don’t want to trek on down to the coffee shop to get it. When that’s the case, try this rich flavored coffee-shop-coffee you make at home. No fancy equipment or ingredients needed.

CINNAMON MOCHA CAFÉ

1 c. sugar
2 Tbsp. cinnamon
1 1/2 c. non-dairy creamer
1 1/2 c. nonfat dry milk
4 Tbsp. cocoa
1 c. instant coffee

Blend the sugar and cocoa in a bowl. Add remaining ingredients. Transfer to an airtight container for storage.

For each serving, add 2 to 3 teaspoons of the mixture to 1 cup of water in a coffee mug. Put the mug in the microwave and heat for 1 minute or so on HIGH. Top with a dollop of whipped cream and some freshly grated nutmeg, if desired.

Join the Coffees of the Month Club!

2006-02-08T15:58:00.000-08:00

Now's the perfect time to join the coffee of the month club - or - give someone you know a coffee of the month club membership for Valentine's Day. They'll get a free coffeemaker with membership.

Here's how it works:

Choose your Grind-Type and Coffee Type

Every 3rd Friday of the month, we ship 2 different one-pound bags of fresh-roasted premium coffee right to your home or office.

Satisfaction is 100% guaranteed!

Explore exotic coffees from around the globe!

Only $19.95 + shipping per month. No obligation! You may cancel at any time.

Martha Stewart Meets Juan Valdez

2006-02-06T18:44:00.000-08:00

(disclaimer: not connected with The Martha Stewart or The Juan Valdez)
Irish Cream liqueur is delicious served straight, or on the rocks, in a glass. But my favorite way to enjoy it is in hot coffee, with a generous (okay, VERY generous) topping of whipped cream and a light dusting of cocoa powder.

Next time you’re hosting a dinner party, or just having friends over for coffee, make your own Irish Cream Liqueur. You won’t save money by concocting this creamy beverage yourself, but you will feel incredibly clever and your guests are sure to be impressed.

IRISH CREAM LIQUEUR

1 3/4 c. good Irish whiskey (I prefer Jameson’s brand)
1 (14 oz.) can sweetened condensed milk
1 c. whipping cream (straight from the carton, unwhipped)
4 eggs
2 Tbsp. chocolate syrup
2 tsp. instant coffee
1 tsp. vanilla extract
1/2 tsp. almond extract

Combine all ingredients in a blender and blend until smooth. Pour into an attractive glass bottle and tightly cover. Store in the refrigerator. Stir before serving. Makes about 5 cups.

This can be stored in the refrigerator for up to a month, but it probably won't last that long!

Suzanne Lieurance

SECRETS TO THE PERFECT CUP OF COFFEE

2006-02-06T07:06:00.000-08:00

By Joe Bland

Want to know how to make the perfect cup of coffee? A few simple steps will make your coffee taste great every cup.

Before you even start, when you bring your coffee home, store it in an airtight container that blocks the light. Ceramic is best because plastic and metal containers can impart a taste to your coffee or coffee beans. Keep your coffee at room temperature. Storing it in the refrigerator or freezer will also lead to deteriorating flavor. Water or ice attaches itself to the porous coffee and ruins the taste. And buy only the amount of coffee that can be used within a couple of weeks.

Enthusiasts agree. Coffee drinkers who want the perfect flavor use whole coffee beans and grind their coffee just before brewing. Coffee grinders improve the taste of coffee because they release the oils and aromas of the coffee beans immediately before you brew your coffee. Experts advocate using two heaping tablespoons of whole beans to the grinder for every six ounces of water you use.

Since coffee is 99% water, use water that is free from chlorine and other minerals. You want the taste of the coffee, not the taste of the water used for brewing. And if you have control of the temperature of your water, keep it between 195 degrees and 205 degrees to ensure getting the best flavor extraction from your ground coffee.

And what about that coffee maker? Drip coffee makers are easy and can produce terrific coffee. The key to making perfect coffee with a drip coffee maker is making sure to use a gold, nylon, or other type of permanent filter. Permanent coffee filters insure that the flavor molecules from the coffee grinds pass into the water without adding additional flavors. Those disposable paper filters have an aftertaste that they impart to the coffee on the one hand and on the other, they absorb those special aromatic oils from the grinds that are essential for excellent taste. If you must use paper filters, use the unbleached kind and rinse them with hot water before you use them.

When was the last time you cleaned your coffee pot and mugs and cups? Clean equipment can make a tremendous difference in how your coffee tastes. Every so often clean out your mugs and cups with baking soda and water, and rinse them out thoroughly. Every month pour a mixture of 1 part vinegar and 2 parts water into your drip coffee maker and turn it on. Let the mixture run all the way through, turn off you coffee maker and let it cool for a half hour. Pour out the vinegar mixture and run one or two reservoirs full of clear water to rinse it out, letting the pot cool for 15 to 20 minutes between each rinse.

And one last step. Be sure to drink it while its fresh - more that 20 minutes after brewing is done, your coffee will begin to taste bitter. Now its time to make your coffee.

And now--ENJOY.

Joe Bland will help you bring your ordinary coffee to gourmet coffee status. Find how some easy habits will easily make your next cup your best. Check out the articles and tips at Gourmet-Coffee-Authority

Everything You Wanted to Know About Coffee

2006-02-05T14:48:00.000-08:00

By Lee Dobbins

Coffee is the world's favorite drink and many people can’t even get through the first hour of the day without a cup. With all the new coffee drinks coming out it seems that there’s no stopping the trend. Even from the very first day it was discovered, coffee a favorite drink of mankind.It is thought that the first place coffee was consumed was in Africa where it is said a goatherd saw his goats acting frisky after eating some berries. When he tried the berries himself he noticed he had renewed energy. Needless to say word spread quickly and before you know it they were being cultivated in the Arabian Peninsula. Coffee was introduced in Europe in the 1600's and they started growing coffee in Brazil (where most of it is grown today) in the 1700's. Instant coffee was invented in 1901, decaffeinated in 1903 and freeze dried in 1938. Today, coffee is the second largest commodity after petroleum!The average person drinks over 10 pounds of it a year and about half of the US population partakes of the beverage - worldwide yearly consumption adds up to over 400 billion cups! Half of the consumption occurs at breakfast and 35% drink it black. Coffee has displaced tea as a favorite beverage - in fact it was quite popular after the Boston Tea Party and considered very patriotic to drink coffee instead of tea!Almost 3⁄4's of the world's coffee comes from Columbia and Brazil where it is mostly hand picked. It is a the seed of a berry and green coffee (unroasted coffee) can last up to 2 years - once you roast it, however, it starts going downhill rapidly so coffee is best when consumed directly after roasting. Contrary to popular belief, refrigeration does not keep it from getting stale and in fact can make it taste strange as the roasted coffee will readily absorb the flavors from other foods.

Coffee beans have different flavors and growing conditions affect flavor as well. 100 Arabica bushes will yield about 130 pounds of green coffee beans.Coffee is good for you! It contains anti oxidants as well as minerals all of which are thought o help in the prevention of some disease. In fact, drinking coffee is thought to decrease the risk of diabetes and Parkinsons disease. It has bacteria fighting elements that can help fight tooth decay and some if its anti oxidants are thought to stimulate enzymes that may protect against colon cancer. It is well known that the caffeine in coffee can help keep you alert and aid in concentration, but it can also help relieve the symptoms of asthma by dilating bronchial tubes and get rid of tension headaches.

Lee Dobbins is a writer for Online Gourmet Foods where you can find out more about gourmet foods and coffee.Article Source: EzineArticles.com