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Dog Training Tips to get a Perfectly Behaved Pet

For any effectively behaved pet, dog training tips incorporate starting with household rules. When the pet very first arrives within your household it’s natural to want to investigate. This should not contain jumping on furniture or chewing the stuffing out of things. When the animal tries to obtain within the furniture or beds, simply inform it no. You must do this every time the animal does this behavior and soon it will understand that some areas are restricted.

This is one of the most significant dog training tips, as excellent behavior begins inside house.

Once the pet is accustomed for the house, the future dog training tips start with leash education. It truly is expected that a puppy will not know how you can stroll over a leash. It may perhaps try to tug or pull. Each time this occurs give a slight tug and do this each and every time the pet pulls.

This will take numerous days or weeks plus the process should be repeated every day. Dog training tips incorporate walking to puppy on a leash initial, prior to you can begin teaching it new commands off the leash.

When the pet can walk on the leash nicely, without pulling or tugging, the future on the a lot of dog training tips include teaching the pet to sit. Although giving the 1 word command, gently push for the animal’s back side. Repeat the command as generally as desired. Eventually, you’ll be able to get the animal to keep from the position right up until you tell him or her up. Dog training tips incorporate giving a modest treat like a reward, if essential. Don’t do this each time the animal does the desired behavior. Just do it once in a though. Verbal praise is the top reward.

Dog training tips also incorporate stay and come. You possibly can begin out having a long leash or line. With the animal within the sitting placement, raise the palm of one’s hand upward and notify the animal to keep. Walk a few feet away. If the pet moves, repeat the hand gesture as well as the command. This is accomplished until finally the animal understands what is anticipated. You’ll be able to then test removing the leash or line.

Dog training tips let you to have a nicely behaved pet that will not run after the mailman or the pet walking down the street. Remember to generally offer praise like a reward, with an occasional treat when he or she functions exceptionally difficult for you.

When you would like to discover much more information about puppy training check out the resources and ideas.

Do you want a Dessert that is Easy and Delicious try this Pavlova next Time you Decide to Bake

With its crispiness on the outside and soft, marshmallow-like within, the pavlova can create a perfect ending to a dinner of any kind as well as stir up diplomatic debates over its ‘territoire’. Both Australian and New Zealand claim to have invented it.

In 1935, an Australian chef called Bert Sachse creates the pavlova at the Esplanade Hotel in Perth, honoring the Russian famous ballerina Anna Pavlova, who visited Australia in 1926 and 1929. New Zealanders’ claim that pavlova had made an appearance in their country long before, precisely in 1919. After years of intense research, the recipe of pavlova dessert has been found in New Zealand cookery books dating 1929.

The Sydney Morning Herald food critic, Matthew Evans, argued that apart from all these palavers, “people have been doing meringue-like desserts with cream and fruits for a long time.” Therefore, it is somehow hard to believe that Australians or New Zealanders were the first to create this seemingly innocent pavlova. We cannot help but be grateful that this playful fusion of textures and flavors has been invented. Whether it meets the juicy, ripe berries, kiwifruits, passion fruits or any other fruits combination, pavlova is always a delightful dessert for summer entertaining.

Ingredients (serves 6)

4 egg whites

1 cup superfine sugar

1 teaspoon lemon juice

1 teaspoon hot water

½ teaspoon vanilla extract


8 fl oz heavy whipping cream

1 tablespoon superfine sugar


1lb (16 oz) strawberries, hulled, sliced

2 kiwifruit, peeled, sliced

1/2 lb (8oz) blueberries 


Step1. Preheat oven to 275°F. Line a baking tray with baking paper. Make sure, that the bowl you are going to use for mixing is dry otherwise the moisture will stop the whites from aerating. Begin by whisking the whites using an electric mixer; gradually add the sugar, occasionally scraping down the side of the bowl. Once all the sugar is added, whisk for a little while until the mixture is thick and glossy allowing the sugar to dissolve completely. Add the lemon juice, vanilla extract, and the hot water all at once and continue whisking further for about 5 minutes.

Step 2. Spoon meringue onto prepared baking sheet making 6 mounds (about 1/4 cup each), living space in between; flatten the tops and using the back of a spoon, make a wide depression in the center of each mound. Place it in the oven, and bake for about 70 minutes; the pavlovas will get golden on outside but still soft on the inside. Turn off the oven and leave the pavlovas inside to cool completely.

Step 3. Beat the cream and sugar using the electric mixer, to soft peaks. Fill each pavlovas with the cream, and mound fruits on top of the cream. If you prefer, you can dust with powder sugar and serve.


The meringues can be made up to three months ahead and can be stored in the fridge for later use. You can mound your pavlovas with any type of fruits, depending of season, a good reason to get creative.


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Difference between Scotch and Whiskey

If you believe there’s no difference between whiskey and Scotch, don’t say it out loud in front of a Scotsman – at least, not if you value your health. While whiskey is a certain type of spirit that can be brewed all over the world in various ways, only whiskey produced and matured in Scotland can be labelled ‘Scotch,’ although it can be shipped elsewhere for bottling and labelling.

Scotch outsells the whiskies produced by Japan, America, Ireland and Canada – the other four main whiskey producers. The generic name ‘whiskey’ comes from the Gaelic ‘uisge beatha,’ which means ‘water of life,’ and while Scotch should correctly be called ‘Scotch whisky,’ it’s generally referred to simply as ‘Scotch.’ It’s a bit like Elvis – it’s so famous, it doesn’t need the second name for people to know what’s being alluded to! Note the spelling difference – Scotch is whisky without the ‘e.’

Scotch tends to be lighter in colour than American bourbons and other blended whiskies, which can also have a sweeter taste on the palate. Scotch has a distinct ‘peaty’ flavour, which comes from the peat-fuelled fires used to dry the grain. A true Scotch expert – or even an enthusiastic amateur – can tell from the taste whether a particular Scotch came from the Highlands, Lowlands, Speyside, Islay or the Isles.

Scotch is usually aged in old, used barrels, and takes longer to mature than American whiskey, which is matured in new, white oak casks, which impart a slight but distinctive vanilla flavour to the spirit. Japanese, Canadian and Irish whiskey producers mature their product in used barrels. These barrels may have previously contained sherry or Bourbon – the distiller selects the casks he requires to produce a uniform product of consistent quality and flavour.

Japanese whiskey is made using the methods used to produce Scotch, but matured in a climate more like that in America, so their whiskey has some of the characteristics of both Scotch and Bourbon. Canadian whiskies are similar to American spirits. Irish whiskey has some similarities to Scotch, although it is usually triple distilled, where Scotch is usually distilled twice and aged for longer. That said, some brands of Scotch are triple distilled, and some Irish whiskeys are only distilled twice.

In order to be called Scotch whisky, the spirit must be matured in casks for at least three years. In practice, the maturation period is often much longer. Some single malts are matured for up to 30 years. The aging period for most other whiskies is usually much shorter. Whether you prefer Scotch or one of the other whiskeys is down to taste and availability. In the case of all whiskies, longer maturation will result in a smoother tasting spirit. However you take your whiskey – or Scotch – take it with pleasure and in quantity. Cheers!


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This recipe will reveal how to make a simple yet a very successful Chocolate Mousse.

You need:

6 Eggs
200 gram bitter chocolate (notice that the chocolate must not contain any milk).
A breeze of salt.

Step 1. Melt the chocolate.
One simple way to do this is to take two pots. One of the pots should fit into the other. Fill some water in the bigger pot, insert the smaller pot in it and put the chocolate in it. Let the chocolate melt on a moderate heat and continue with step 2.

Step 2. Make ‘snow’ from the white of the six eggs.
Take a bowl, big enough to be able to work with, and extract the white of all the six eggs into it and add a breeze of salt to it. It is very important not to let any of the yellow of the eggs drop into the bowl. Use a hand mixer to make snow out of the egg white. To check if it is ready check in the bottom of the pot that there are no fluids there. Then take a spoon and take some of the snow in it and turn it upside down. If the snow sticks to it and doesn’t fall then it’s ready.

Step 3. Mix the eggs yellow with the melted chocolate.
Take another bowl and put the eggs yellow (I recommend taking only five of them) into it. Put the chocolate aside for a couple of moments to let it cool a little (you don’t want to fry the eggs yellow). And then pour the chocolate into the bowl and mix the it with the eggs yellow. Make sure to mix them well such that no egg yellow parts are left visible. The mixing part here and in the following step should be quick to achieve optimum taste.

Step 4. Mix the snow with the rest.
With a spoon take some of the snow and mix it with the rest in the other bowl. The ingredients should be mix quickly and until it has a homogeneous look with a brown color. Then take some more of the snow and mix them together. Repeat these steps until all of the snow is mixed with the rest of the ingredients.

Step 5. Cooling.
Cover the bowl with the Chocolate Mousse hermetically (Or as best as you can) and put it in the refrigerator and leave it there three hours.

After three hours it is ready. The smell is wonderful and if everything is done right it tastes great.


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Cake Recipes

‘SIMNEL CAKE’ is a very old English treat. Making it, has become a tradition especially for Easter. There are some regional differences around the country, but they are all pretty similair. They have all been passed down through families, from one generation to the next over many years.

The Simnel cake is a true Easter food. It tells a part of the Easter story, and was enjoyed by families who would get together at holiday time. From an early age, children would learn the message of the Biblical story.

All of the recipes include one large marzipan ball, and eleven smaller ones. The large ball symbolises Jesus, and the smaller balls represent the Disciples. The Disciple Judas is not represented, because of his betrayel of Christ.

This recipe is from a friends Grandmother, who lived in North Yorkshire, which is in the North of England.

To make Simnel cake:

You will need 8oz SR Flour, 6oz Butter or Margarine, 6oz Dark Sugar, 12oz Currants, 8oz Sultanas, 8oz Raisins, 4oz Candied Peel, 1/4pint Ale or beer. 1 teaspoon of mixed spices, 1 tablespoon of Honey, 1lb of Marzipan.

Cream butter and sugar together, beat eggs and add to the mixture, a small amount at a time. Sift in the flour and the spices to the mix, save a little of the flour to dust the fruit. Add the fruit and ale / beer

. Put half of the mixture into a lined 8″ inch cake tin.

Take 1/3rd of the marzipan and roll it out, a little smaller than the tin. Place the marzipan on top of the mixture, enough to cover the whole cake mix.

Put into the oven, and cook at Gas mark No 2 or 150c, for 2 hours, or until the cake texture feels firm.

When the cake is cold, roll out another 1/3rd of the marzipan, brush cake with Apricot jam, then place the marzipan on top of the cake.

With the remaining marzipan, make 11 small balls and one large one.

Put small ones around outside and the large one in the centre.

Brush top of cake and marzipan balls with egg yolk, and gently brown under grill.


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Best Kitchen Gadgets

Gadget, meaning a device to be used for a particular purpose. In the kitchen this can mean a drawer full of gadgets, egg separator, peeler, garlic press, and on and on.

Young people today think that every time a new gadget comes on the market and if they don’t have one, their kitchen will not function without it.

Throughout my years of cooking I have tried myself some of these gadgets and found that the best gadgets in the kitchen are the ones that I was born with.

Thats right, my hands have been the best gadgets that I find in the kitchen. They can mix, stir, and measure without taking up any counter space or drawer space. They have been used over and over. They are old, tired and wrinkled by now, but they are still very reliable and work well most of the time.

The only assistants these gadgets need at times are the ones that have been around for a long time and that is a wooden spoon or a good whisk.

The next time you are in your kitchen, look around in your drawers if you can and try saying to yourself hand or gadget. For example: that garlic press (that is so hard to clean), I would have to say hand. It is much easier to smash it with your hand and a large knife than it is to clean that garlic press. Another good example would be that silly little device that they put in lemons or oranges for juicing. By the time you get it in the fruit you have lost half the juice. And that food processor that is taking up all that counter space, do you know with the proper knife and a good set of hands you can slice and dice faster that it takes to set that thing up.

Okay I admit there are some really cool gadgets and they can be very appealing and maybe even a little helpful. If you have the counter space and the drawer space to store all of these gadgets then go ahead and try them.

I will stick to my story and my convictions that the best kitchen gadgets are the ones right at the end of your arms. Hands were given to us to use, for all kinds of jobs.

So the next time you are in your kitchen mixing and dicing and wishing there was an easier way, look down at those hands of yours and see if they don’t work better than some of those silly little gadgets that you are trying to use.


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Differences between Vodka and Rum

Vodka and rum – particularly white rum – are popular cocktail ingredients. They also make great thirst-quenching long drinks. Think vodka and tonic or lemonade, or Bacardi and Coke, and you get the picture. While these two spirits have some things in common, the two spirits are very different drinks.

The main difference between vodka and rum is in the core ingredients. Rum is made from molasses and sugar cane juice, while vodka is produced from grains, and sometimes potatoes. Rum is manufactured in tropical areas such as the Caribbean, Australia and India, whereas vodka is a  European product. The most popular brands are produced in Russia and Poland, although Sweden makes Absolut – one of the most popular premium vodkas.

There are several styles of rum – dark rum, white rum and golden rum. Rum is usually aged in oak casks after distillation. Vodka is vodka – although these days flavoured vodkas seem to be all the rage. However, the flavouring is added after distillation, whereas the method of production determines the style of rum.

Neat rum is generally sweeter and smoother than neat vodka, owing to the molasses and sugar cane juice, and some premium rums have an attractive bouquet, almost like a good wine. Vodka has no smell or real flavour, which is why it’s so popular for cocktails. It adds alcoholic strength, without imparting a strong flavour on the cocktail.

The biggest difference between the two spirits is not in their production or flavour, but in their cultural associations. Rum is associated with pirates – largely owing to the sea shanty in ‘Treasure Island,’ which goes, ’15 men on a dead man’s chest, Yo, ho, ho and a bottle of rum.’ So rum is romantic and disreputable at the same time.

From the mid 1600’s until 1970, sailors in the British Royal Navy received a daily rum ration, and Nelson’s body was brought back from Trafalgar preserved in a barrel of rum – although the sailors allegedly drilled holes in the cask and drank the rum, as they considered it a waste of good spirit. From that time, rum was known in the Navy as ‘Nelson’s Blood.’

Vodka is a more prosaic drink, associated with the cold lands of Russia, Poland and Sweden, and Russian President  Boris Yeltsin, who was often seen in public ‘tired and emotional’ due to a surplus of vodka. Not much romance there, then, although there’s plenty of disreputable.

Rum and vodka are two totally different drinks, and rum drinkers can be quite disparaging about vodka drinkers. Similarly, vodka afficionados are often baffled as to the attractions of rum. Still, whatever floats your boat. Cheers!


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Dinos Pizza

New Yorkers, as in those who actually live in the city of New York, often exclaim, “You just can’t get a good slice of pizza outside of New York.”  This is one part machismo, one part accuracy, and one part inexperience.  Of course New Yorkers are going to say something great about their city, they always do.  It’s, “The greatest city in the world.”  And for the most part, they are right.  New York City pizza, at least those slices and pies purchased at one of the true local joints, is fantastic.  As far as big city pizza is concerned, only Chicago can put up a fight with New York.  However, it is the inexperience of the New Yorker who makes the claim, “You just can’t get a good slice of pizza outside of New York,” a false statement.

Few Manhattanites and outer borough residents know of Dino’s Pizza, in Albany, New York.  But those who do, often change their tune.  More than one Manhattanite has expressed the sentiment,”You just can’t get a good slice of pizza in New York.” Or, at the very least, “You can’t get a slice of pizza THIS good in New York.”

Dino’s Pizza is located at the corner of Madison Ave. and Delaware, located extremely close to all the Lark Street activities.  Parking nearby can be a pain in the butt, but most potential customers are going to be foot traffic anyway.  And for those pedestrians, the location is just about perfect.  Despite the tiny interior, this pizzeria is still hard to miss.

There are not a lot of seats inside the restaurant.  This is OK, as most are going to want to take their slices of pizza to go.  For those who do want to sit and eat at the source, the few tables and counters are at least clean.  Do not expect a lot of decoration, or much ambience.  

And now, for the pizza itself.  Dino’s will make just about any pizza one can think of, but the best choices are always from the pre-made pizzas.  There are plenty of options to choose from, for both vegetarians and meat eaters.  Carnivores will definitely want to try the barbecue chicken pizza.  It may very well be the tastiest slice in the galaxy.


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Deep Fried Chicken Wings

I love deep fried chicken, whether it’s the thigh, breast, or wing, and by following this recipe, you’ll know why! You don’t have to spend an extra dime buying some over-seasoned breading mixture, and the preparation is so easy you’ll be smacking your lips in no time!


1-2 pkg. saltine crackers (there are usually four in a box), crushed into breadcrumb texture
1 T. salt
1 T. pepper
1 T. garlic powder
1 T. onion powder
2 T. paprika
1 T. Italian seasoning
2 eggs (amount depends on how many lbs. of chicken you are using)
chicken wings

1. Mix all of the dry ingredients together in a bowl.

2. Wash the chicken wings and pluck off any feathers that may still be intact. Dry thoroughly with paper towels.

3. Beat the eggs. Salt and pepper to taste. For even more flavor, you can choose to also spice up your chicken wings. Use salt, pepper, garlic and onion powder, paprika, and Italian seasoning. I do this to the actual chicken and not only the coating so that the chicken has its own flavor. However, do not overdo it. You want to enhance the chicken flavor, not mask it.

4. Dip the wings into the eggs, then dip into the coating mixture. Deep fry for five to six minutes, depending on the size of the wings.

5. Drain over paper towels.


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Diet Health Organic Foods Ecology

The difference between natural and organic food,

It often comes down to your best judgment.

Eating local matters because it can substantially reduce your carbon footprint, it also encourages healthier, cruelty free, and non toxic foods.  But how can you be sure something labeled “all natural or organically grown” is organic or natural?  It really depends upon the source of the marketing, and whether it has been passed according to the guidelines set out by the USDA.  The USDA seal signifies that “organic” food is at least 95% organically produced ingredients. The label “natural” does not require this. You can learn more at the National Organic Program, (NOP) website at

In local markets, especially in places like the farmer’s markets here in Hawaii, you will find organically grown produce is advertised as such with just a hand written sign.

This does not mean the food is unhealthy.  In fact, because our farms are so small and local, the food may not be processed or labeled by USDA standards.   Nevertheless, an element of trust arises between the farmer and repeat customers when products are fresh and of high quality.

Your local community may be much the same.   It is a different story for those foods that are processed, and heavily marketed through major super market chains.  Again, the labels may or may not be accurate.  The best policy is to try foods and if you become a loyal customer you will soon find which labels you trust and which you decide are just hype.  With processed foods it is important to read the labels, even the very small print, because that is where most of the true story of that food’s contents will be.  Juice products, for example may be labeled natural, but be only 10% juice, that’s a lot to pay for water and its cost increasing transport.

All natural, or natural flavor, may not mean the same thing at all.  Organic, or organically grown or free range, does not necessarily indicate the bucolic farm scenes you may be imagining, as farming, even on a small scale, is still a for profit industry.  If you see television commercials telling you that happy cows live in California, you should not delude yourself into thinking that all cows are living in lush,green meadows, since much of California is dry, and affected by water scarcity.  Cows necessarily live on large dusty feedlots, and the run off water may or may not be heavily polluted with manure and waste products.  This is a situation where you may have to learn to handle the unpleasant truth, and accept it, when buying dairy products or meat.  Do your homework by researching online.

Organic is good, and natural is good, so naturally advertisers are going to use these phrases and their associations to steer you toward choosing their products.  Farmers and handlers can seek an ACA, accredited certifying agent designation, or an organic accredited certification.  The packaging will display this, or the vendor can tell you.

 To summarize, probably the smartest way to eat healthy, natural, and or organic foods is to establish a relationship with the vendor or farmer at your local outdoor market. Most farmers are very happy to talk about their methods, practices, and improvements and their continuing buyers will be their best advertisement.  It is also worth having a personal relationship because what we connect to upon a personal level is always more gratifying for your health, your community, and your social interactions.  If you are buying local, you are reducing carbon emissions and processing energy waste, transport costs, insecticide and herbicide use, and maybe even making some friends.  That is better for your body, your community, and living things on your planet.


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