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Fresh Alcohol Limited
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Cuisinart DLC-2 Mini Prep Plus Food Processor List Price: $75.00  |
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The new work bowl is 14% larger, but the Mini-Prep Plus is still perfect for smaller chopping and grinding jobs (a few garlic cloves or cinnamon sticks). It boasts all the quality and features of a full-size processor, including Cuisinart's exclusive auto-reversing SmartPower blade, easy-to-use touchpad controls that wipe clean, and the clear bowl that now holds almost 24 ounces. Removable parts are dishwasher safe. Small enough to leave on the counter, easy to store. Comes with a spatula, instruction book and 9 recipes. Imported. 18 month limited warranty. 3 cup capacity. 6" x 7" x 9". Model: DLC-2A. Product Features• The simple chop/grind touchpad control and auto-reversing SmartPower Blade offers powerful processing options at the touch of a button - a Cuisinart exclusive• 3-cup work bowl is easy to clean• Touchpad controls make cleanup a snap• The "grind" control processes hard foods like nuts, seeds and spices• The "chop" control chops or minces soft foods like onions, garlic and herbs• Hidden cord storage feature keeps countertop neatCleaning Instructions• Rinse the work bowl, cover and blade immediately after each use.• The work bowl, cover, spatula and blade are dishwasher safe. • They may also be washed by hand in warm soapy water. • Wipe the motor base clean with a clean damp cloth or sponge and dry. |
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Royall Vetiver by Royall Fragrances All Purpose Lotion 8 oz List Price: $60.00 Sale Price: $33.07 |
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A bouquet of fresh citrus blended with exotic East Indian spices lends to the zesty yet warm finish of the Royall Vetiver Fragrance. Mixed with fine distilled alcohol and oils from the finest rootlets of the Vetiver grass to produce a sensuous feeling that lingers softly on the skin. |
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Cecilia's Facial Moisturizer: Anti-Wrinkle Day and Night Moisturizer for Mature Skin - 50ML-MATURE List Price: $27.55 Sale Price: $26.60 |
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Moisturizing and rejuvenating cream for mature skin. Wrinkles occur as the skin gets older because the connective tissue, which forms a great part of the inner layers (dermis) of the skin, loses its elasticity. Aging is a natural way of life and unavoidable. However, exfoliating occasionally, and regular application of the essential oils may nourish the skin and thereby do a certain amount to assist in reducing wrinkles, and may even play a part in the prevention of excessive wrinkling. The cell regenerating and rejuvenating properties of the essential oils come into effect as they may help the skin to look smooth, and could delay the aging process in the layers of connective tissue. Instructions: Apply to face and neck in the evening as night cream and morning as moisturizer, after cleansing and toning. Ingredients: Puririfed Water; Extra Virgin Organic Olea Europaea (Olive) Fruit Oil; Organic Aloe Barbarensis Leaf Juice; Fresh Raw Triticum Vulgare (Wheat) Germ Oil; Virgin Organic Vitis Vinifera (Grape) Seed Oil; Cetearyl Alcohol, and Ethoxylated Sorbitan Ester (Coconut derived); Stearic Acid (100% Palm derived); Essential Oils: Rose Absolute Rosa damascena; Neroli Absolute Citrus auranticum amara; Lavandula Angustifolia (Lavender) Oil; Boswellia Frereana (Frankincense) Oil; Pelargonium Roseum (Geranium) Oil; Citrus Medica Limonum (Lemon) Oil. |
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Preserving Food without Freezing or Canning: Traditional Techniques Using Salt, Oil, Sugar, Alcohol, Vinegar, Drying, Cold Storage, and Lactic Fermentation List Price: $25.00 Sale Price: $15.16 |
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Typical books about preserving garden produce nearly always assume that modern "kitchen gardeners" will boil or freeze their vegetables and fruits. Yet here is a book that goes back to the future—celebrating traditional but little-known French techniques for storing and preserving edibles in ways that maximize flavor and nutrition.Translated into English, and with a new foreword by Deborah Madison, this book deliberately ignores freezing and high-temperature canning in favor of methods that are superior because they are less costly and more energy-efficient.As Eliot Coleman says in his foreword to the first edition, "Food preservation techniques can be divided into two categories: the modern scientific methods that remove the life from food, and the natural 'poetic' methods that maintain or enhance the life in food. The poetic techniques produce... foods that have been celebrated for centuries and are considered gourmet delights today."Preserving Food Without Freezing or Canning offers more than 250 easy and enjoyable recipes featuring locally grown and minimally refined ingredients. It is an essential guide for those who seek healthy food for a healthy world. |
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Polymer Clay Mixed Media Jewelry: Fresh Techniques, Projects and Inspiration List Price: $22.99 Sale Price: $2.65 |
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Polymer clay is one of the most versatile craft projects on the market ? you can cut, carve, stamp, mold, sculpt and add texture, all to create individualized jewelry. With easy-to-follow step-by-step instructions, and the author?s ?can do? attitude, success is a sure bet. Shirley Rufener will guide you through basic techniques and 25 projects. Discover how to simulate the look of glass, enamel, fine porcelain and chalked ceramics, without the use of an expensive kiln. As a bonus, techniques include creating your own homemade, translucent, custom rubber stamps to use on clay and for traditional rubber-stamping. |
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Treating Acid Reflux With Diet And Lifestyle Changes
It seems that one of the major culprits causing acid reflux is alcohol. Not good news for the drinkers amongst us. Take heart though, it is probably only excessive drinking that's to blame - perceived wisdom is that a couple of glasses of wine with your dinner won't hurt you, although there is some argument as to whether red or white is better. Personally, I find white wine more acidic and therefore assumed that it would be more likely to cause acid reflux. However, as alcohol prevents the oesophageal sphincter from working properly and thus allows stomach acid to reflux into the oesophagus, the acidity of the alcohol may be irrelevant. Notwithstanding that, when drinking alcohol, limit quantities and dilute spirits with water or a mixer. Wine may also be diluted with water or lemonade. Gassy drinks like champagne and beer should be avoided if possible.
Alcohol is not the only culprit - chocolate, peppermint, coffee, tea, caffeinated soft drinks such as colas and citrus fruit juices also inhibit the normal workings of the oesophageal sphincter so keep intake of these to an absolute minimum, if you can't give them up completely.
Chewing gum and eating hard sweets cause excessive air to be swallowed, thus causing wind and reflux.
Fatty and fried foods also delay the emptying of the stomach so steer clear of any fatty meat, particularly those found on the delicatessen counter, such as salamis, sausages and patés. "Fatty" includes full fat milk and other dairy products (cheese, cream, butter, margarine). Tomatoes can aggravate the condition in some people, as can spices such as chillies (powdered, fresh or dried) and any derivatives like Tabasco. Condiments such as Worcestershire and soy sauces and any sort of horseradish or mustard should also be taken with care.
Now for the good news - you can eat, with some freedom, vegetables (not tomatoes), chicken and turkey (without skin), fish, apples, peaches, melons, pears and berries. You can eat, in moderation, skimmed or semi-skimmed milk, low fat spreads and cottage cheese. Oh, and you can drink water until you float!
A few other things you can do to avoid or alleviate acid reflux are:
Avoid eating large meals - little and often is better.
Avoid eating too late at night.
Don't lie down or bend over when you've just eaten a meal.
Put blocks of wood under the head of the bed to raise it by six inches or so.
Try not to wear tight clothing around the area of the abdomen and stomach.
Nicotine weakens the lower oesophageal muscle - give it up - it's not good for you anyway!
Lose weight if you need to. Obesity is not only usually caused by eating all the foods that you should be avoiding, but leads to worsened acid reflux.
Ultimately, everyone is different and foods that some people can tolerate cause incredibly painful indigestion for others. Only you can tell, so be sensible and avoid those foods that have an adverse effect.
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Gift idea for boss...Alcohol connoisseurs please help!?
Here are the parameters, please help as I am struggling and could use some fresh ideas...
1. Gift is for a younger boss at a company where the $25 spending limit closely adhered to. Boss is a former bartender who knows his liquor, so trying to impress is a challenge.
2. A fifth/750 ml bottle is the primary gift exchanged amongst the younger employees and it's a bit of a contest to see who chooses something that balances taste and creativity.
3. The positive side is that we are not limited to only one type of alcohol. No vodkas, bc I know he's not a fan, but most anything else will do (whiskys, rums, tequilas, liquers, etc.).
4. As I said before, this needs to be an obscure choice, but something I can get in most east coast liquor stores. Please no suggestions of Malibu, Jack, Cuervo, etc. This is for serious drinkers who know good alcohol, no matter the brand or price.
Thanks!
Most people have a particular taste for spirits and liqueurs - brown or white, sweet or sour. If your boss likes sweet brown (eg rum) he won't like sour white (gin) even if it's the best brand in the world.
A really good whisky is never unappreciated - avoid anything that says it is 'peaty' unless you know he likes that - it's an acquired taste. Glenmorangie is a super single malt Scotch that isn't extortionate, or the Macallan 10 year old is my personal favourite.
However, as an ex-barman, he probably likes to keep a well-stocked cocktail cabinet of curiosities, so an unusual liqueur would probably go down well. Avoid 'cute' flavours like banana, chocolate etc unless you really know what you're doing - there's a lot of cr@p out there. A good quality nut-based liqueur or herb-based one would be sophisticated without being show-offy - nut ones are generally sweet and herb ones less so. Nuts - Frangelico (hazlenut), Amaretto (almond) or Nocello (walnut). Herbs - Galliano (sweet - common in cocktails), Chartreuse (not sweet - strong herbal flavour, green is better than yellow) or Goldschlager (cinnamon with gold leaf in it) are all within your budget and look glamorous.
Any good off-licence or liqueur store should stock these or be able to order them at short notice.
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