Wednesday, March 7, 2012

What's the best foods for your beautiful Skin?

What's the best foods for your beautiful Skin? Grab all of these and enjoy eat eat plus Look Beautiful and Feel Great.
Definitely one of your skin’s best defenses, tomatoes contain a powerful antioxidant called lycopene. While studies have not yet been entirely conclusive, many suggest that lycopene may be responsible for helping to protect the skin against sun damage.
Lycopene is best absorbed by the body when it has been cooked or processed, so eating tomato sauce, tomato paste, and ketchup is likely to be more effective than just eating raw tomatoes when trying to safeguard your skin against harmful UV rays. Lycopene is also fat soluble, which means that it is absorbed more easily when consumed with fat, such as eggs, avocado, and olive oil.
Red Meat
Sometimes it gets a bad rap, and even though red meat does contain saturated fat and cholesterol, lean red meat is one of Dr. Wu’s favorite Feed Your Face foods because it’s so high in protein and zinc. In fact, recent studies suggest that red meat may be even better at treating acne than antibiotics.
To produce collagen, your skin needs the amino acids glycine and proline, and the protein in red meat has the highest concentration of these two amino acids. The mineral zinc is also crucial for collagen production. “It’s an essential cofactor,”says Dr. Wu. “Without enough zinc, it’s difficult for the skin to make collagen. Plus, zinc is a natural anti-inflammatory.” And vegetarians don’t need to miss out. Dr. Wu adds that high concentrations of glycine can also be found in seafood, proline in cottage cheese and cabbage, and zinc in lentils, kidney beans, and raw oysters.
Green Tea
It’s no secret that green tea is an antioxidant powerhouse. Its strong anti-inflammatory and anti-aging effects are attributed to its high concentration of catechin compounds. Studies have shown that green tea can be used both orally and topically to help protect the skin from sunburns and UV-associated skin cancers. Research also suggests that drinking one cup of green tea twice a day over the course of six months may actually reverse sun damage and significantly improve any problems you have with redness and broken capillary veins.
Green Beans
As long as we’re going green, let’s talk about how these low-calorie beans can help you grow thicker hair and healthier nails. Green beans are a star Feed Your Face food because they’re one of the richest sources of silicon — not to be confused with silicone, which is found in bad lip jobs and breast implants! The USDA has not yet established recommended daily intakes (RDIs) of silicon, but 10 mg per day seems to be adequate for strengthening hair and nails, according to recent studies. Dr. Wu recommends choosing organic green beans, since they retain more silicon from the soil. Don’t like green beans? You can also get your silicon fix from volcanic mineral waters such as Volvic, which contains 14.5 mg per liter.
Usually it’s salmon that’s synonymous with omega-3 fatty acids, but did you know that walnuts are also incredibly high in omega-3s? If you’re concerned with redness, swelling, blotchiness, acne breakouts, or wrinkles, walnuts may be your new best friend. Plant-based omega-3s, such as the ones found in walnuts, are naturally anti-inflammatory; they can help seal moisture into your skin and protect it from chemicals and other toxins. In particular, the alpha-linolenic acid (ALA) in these omega-3s can work to combat the dryness associated with aging that leads to wrinkles. But don’t stop with walnuts; you can also increase the amount of plant-based omega-3s in your diet by eating almonds, olive oil, and flaxseed, too.
Not only is it the main ingredient in the best smoothies, yogurt is a natural probiotic, which means that it helps replenish the “good” bacteria in your body and keeps yeast in check. This can come in handy if you have gastrointestinal issues or you’re prone to yeast infections, but what does it have to do with feeding your face? Well, according to Dr. Wu, yogurt is an excellent Feed Your Face food for dealing with acne breakouts, eczema, and even dandruff. Just be sure to choose a low-fat and low-sugar yogurt, since sugar can aggravate inflammation. And if you think your breakouts are related to dairy, Dr. Wu suggests skipping the yogurt and going straight for a probiotic supplement instead.

Make some Irish Soda Bread

Irish Bread
Baking traditions in the Emerald Isle are the stuff of legends, but soda bread remains everyone's favorite
There are many traditional baked goods in Ireland that have evolved over the centuries. From the earliest times, bread-making was an integral part of daily life in almost every home. Families lived in isolated farmhouses where most kitchens had only open hearths, not ovens, so the breads that developed were baked on griddles or in large three-legged black iron pots over fragrant turf fires. The aroma and taste of traditional soda bread is unique to Ireland, and it's become the established favorite with tourists and locals alike.
•Top 20 Irish Soda Bread Recipes



Buttermilk and soda were the main raising agents used in the past, and the use of these prime ingredients has never lapsed. Buttermilk is a great preservative, but more importantly it gives soda bread and scones that beautiful tender crumb for which they are famous.



Even though there is an abundance of readily available, good-quality breads in supermarkets today, quite a few Irish families still bake their own daily from specially treasured recipes passed down through the generations.
•In most parts of Ireland, soda bread is shaped and baked as a round loaf with a cross marked on top.
•You may be surprised to learn that it isn't a religious symbol at all, nor was it to let the fairies out. In the old days, it was simply a practical method of dividing the baked bread into four quarters.
•In the North of the country, soda bread is cooked on a flat griddle pan and comes in triangular shapes called farls. The name originates from the Gaelic word fardel, meaning "fourth part." The dough is flattened into a round disc and divided into four equal triangular shapes. The bread cooks quickly on a hot dry griddle or frying pan. Each farl is then split in half and eaten warm.
•Farls are also very popular fried in bacon fat and served as part of the infamous Irish breakfast. It's believed that soda-bread farls evolved this way because it is the fastest method of cooking bread when unexpected guests arrive for a bit of banter. Try this recipe for Irish Soda Farls.

Since soda bread is a simple bread to make and can be rustled up in minutes, an astonishing number of variations exist: wheaten, with raisins and caraway seeds, the treacle variety, or simply plain--all equally irresistible.

There's no doubting, however, that soda bread tastes best still warm from the oven, spread with lashings of butter and homemade rhubarb jam and washed down with that essential cuppa tea.

Amazingly Easy Irish Soda Bread
 By: MP Welty 
"A good old fashioned soda bread with just the basic ingredients. Buttermilk gives this crusty loaf a good flavor. The best Irish soda bread around!"

 4 cups all-purpose flour
 4 tablespoons white sugar
 1 teaspoon baking soda
 1 tablespoon baking powder
 1/2 teaspoon salt
 1/2 cup margarine, softened
 1 cup buttermilk
 1 egg
 1/4 cup butter, melted
 1/4 cup buttermilk

1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease a large baking sheet.
2. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf.
3. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
Irish Soda Bread
 1/2 cup white sugar
 4 cups all-purpose flour
 2 teaspoons baking powder
 1 teaspoon baking soda
 3/4 teaspoon salt
 3 cups raisins
 1 tablespoon caraway seeds
 2 eggs, lightly beaten
 1 1/4 cups buttermilk
 1 cup sour cream

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
2. In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds. In a small bowl, blend eggs, buttermilk and sour cream. Stir the liquid mixture into flour mixture just until flour is moistened. Knead dough in bowl about 10 to 12 strokes. Dough will be sticky. Place the dough in the prepared skillet or pan and pat down. Cut a 4x3/4 inch deep slit in the top of the bread. Dust with reserved flour
3. Bake in a preheated 350 degrees F (175 degrees C) oven for 65 to 75 minutes. Let cool and turn bread onto a wire rack.
Jim's Cheddar Onion Soda Bread

 By: Keri
 "I begged this recipe from my co-worker when he 'accidentally' mentioned he had a great soda bread recipe. It was perfect timing, because St. Patrick's Day was only days away!"

 4 cups bread flour, plus more for dusting
 1 1/2 teaspoons salt
 1 tablespoon baking powder
 6 tablespoons butter, softened
 1 1/4 cups buttermilk
 2 tablespoons confectioners' sugar
 3/4 cup finely chopped onion
 3/4 cup shredded Cheddar cheese

1. Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
2. In a large mixing bowl, whisk together bread flour, salt, and baking powder until thoroughly combined. Beat in the butter, buttermilk, and confectioners' sugar to make a dough; gently mix in the onion and Cheddar cheese. Divide dough in half, and shape each half into a ball. Place the loaves onto the prepared baking sheet, and gently flatten to about 2 inches thick. Dust each loaf with flour.
3. Bake on a preheated oven until browned, about 30 minutes. Cool on racks for a few minutes; serve warm.

Corned Beef Basics

Corned Beef Basics
The first corned beef was packed in salt, and sometimes spices, in order to cure it. It got its name from the corn kernel-sized grains of salt it was packed in.

Related Recipe Collection
•Corned Beef Recipes
More Corned Beef Recipes
•Guinness® Corned Beef
•Corned Beef Potato Pancakes
•Corned Beef Hash (Abalos Style)
•Corn Beef Ball
•Glazed Corned Beef with Lentils
•Slow Cooked Corned Beef for Sandwiches
•Glazed Corned Beef
Corned Beef and Cabbage Recipes
•Newfoundland Jigg's Dinner
•Irish Egg Rolls
•Irish Boiled Dinner (Corned Beef)
•Corned Beef and Cabbage
•Corned Beef with Cabbage
Related Links
•St. Patrick's Day
•St. Patrick's Day Recipe Collection

Today, corned beef is usually made by soaking a brisket roast in a brine of water, salt, and spices. While it's not traditional in Ireland, corned beef is what most Americans prepare for St. Patrick's Day feasts.
About the Beef
For centuries, corned beef was a food reserved for special occasions. Beef was considered to be a decadent indulgence up until the 20th century. It was only available to very wealthy people, because most cows were kept for their milk or for breeding.

About the Brisket
Brisket comes from the heavily exercised front limbs of the animal, and is consequently a tough cut of meat. When cooked properly--braised--this cut is tender, juicy and succulent. Corned beef and other forms of brisket need to be cooked for a long time with low heat and plenty of moisture in order to realize their full potential as the star of your dinner table.
•Beef Brisket Recipes
To cook prepared corned beef, place it in a large pot along with the liquid and spices that accompanied it in the package. Pour in enough water to cover the beef, then bring the water to a boil on the stovetop. Reduce the heat to a simmer, and cover the pot. A three-pound corned beef will take about three hours to become perfectly tender. Check the meat occasionally, adding more water if necessary. The beef is ready when it pulls apart easily. For a one-pot feast, you can add shredded cabbage and chunks of potatoes and carrots to the pot during the last half hour of cooking.
Corning Beef
Guinness® Corned Beef
 "I discovered this tasty St. Patrick's day treat when I attended an Irish Rovers Concert. My family and friend insist that it is a staple at get togethers any time of the year. Roast this Corned Beef slowly at a low setting for a melt in your mouth delight. The aroma is fantastic!"

 4 pounds corned beef brisket
 1 cup brown sugar
 1 (12 fluid ounce) can or bottle Irish stout beer (e.g. Guinness®)

1. Preheat oven to 300 degrees F (150 degrees C). Rinse the beef completely and pat dry.
2. Place the brisket on rack in a roasting pan or Dutch oven. Rub the brown sugar on the corned beef to coat entire beef, including the bottom. Pour the bottle of stout beer around, and gently over the beef to wet the sugar.
3. Cover, and place in preheated oven. Bake for 2 1/2 hours. Allow to rest 5 minutes before slicing.
During the last hour, you may put vegetables in the roasting pan as well. Try a wedge of cabbage, new potatoes, onion, carrots, etc. You may need to add a little more beer with your vegetables.
Slow Cooked Corned Beef for Sandwiches
 By: SDK999 
"This is an excellent recipe for party sandwiches. I always make 2 (and sometimes 3) briskets because it goes so fast. The meat should cook slowly for a minimum of 4 hours--cooking longer will just make it more tender. It sounds like a LOT of garlic, but no one has ever complained that it tasted too garlicky. Serve with brown mustard on rye or kaiser rolls. Can also add cole slaw to the sandwich for a uniquely delicious sandwich."
serves 15
 2 (3 pound) corned beef briskets with spice packets
 2 (12 fluid ounce) bottles beer
 2 bay leaves
 1/4 cup peppercorns
 1 bulb garlic cloves, separated and peeled
1. Place the corned beef briskets into a large pot. Sprinkle in one of the spice packets, and discard the other one or save for other uses. Pour in the beer, and fill the pot with enough water to cover the briskets by 1 inch. Add the bay leaves, peppercorns and garlic cloves. Cover, and bring to a boil.
2. Once the liquid comes to a boil, reduce the heat to medium-low, and simmer for 4 to 5 hours, checking hourly, and adding more water if necessary to keep the meat covered.
3. Carefully remove the meat from the pot, as it will be extremely tender. Set on a cutting board, and allow it to rest until it firms up a bit, about 10 minutes. Slice or shred to serve. I discard the cooking liquid, but it can be used to cook cabbage and other vegetables if desired.

Nutritional Information
Amount Per Serving  Calories: 229 | Total Fat: 15.1g | Cholesterol: 78mgPowered by ESHA Nutrient Database

We all can be a lil Irish for St. Patty's Day

There is a lil Irish in Me and there can be in you too.
Wear Green on St. Patty's day even if its just underwear! Paint your nails Green and Sparkly.
Wear Green Eye Shadow, I love green.
Green is the color for luck, money and good things.
More to come>>>>

Tuesday, March 6, 2012

How do I keep my new hair color from fading too soon?

Make sure you're using a shampoo created to protect and beautify color-treated hair.
Make sure hair is SOAKING WET before applying shampoo and lather ONLY ONCE. Condition each and every time you wash your hair (also look for products made for color-treated hair). Also, ask your colorist to use a high quality anit-fade color like Joico's KPAK when retouching your roots.
Great proteins married to fabulous advanced dye system will keep hair looking its absolute best
When I get my hair colored, the first thing my hair dresser tells me is to try not to wash it every day because the more often you wash, the more quickly it fades. Since I have somewhat oily hair, I almost can't get away without washing every day. So my solution (based on her recommendation) is to dampen a wash cloth, lather slightly with baby shampoo (use whatever brand you prefer) and just wash/rub at the roots. As long as you don't get your washcloth too soapy, you should be able to just rinse the soap off the washcloth and wipe your hair to rinse.
This works perfectly for me and it helps me to maintain my color for a bit longer.  There are also some dry shampoos out once again you can use on in between days.
Needless to say, SUN FADES THE HAIR so cover up at the pool or when walking out to get some rays!

Bling your phone make it personal

Shoes and clothes always come to mind when thinking about expressing yourself through fashion, but have you ever thought about your cellphone as an accessory? Show off your style in a unique way.

From cases and skins to stickers and charms, there are tons of fun options for personalizing your phone!

Here are just a few:

  • Find a cool case or skin. Protect your phone and add color to your life with a pattered or blinged-out case. You can even bling it out yourself with some stick on stones on a plain case.
  • Personalize ring tones. Don’t use the same tune for everyone. Choose something that reminds you of the person calling. You can make your own ringtones with a ringtone maker free on your apps, and its fun, you can pick out just the verse you want to play. I love this more than just downloading a ready made ringtone
  • Add a background. Admit it: you look at what’s on other people’s screens! Show them who you are by choosing a fun photo for your phone’s background. Put your man, your kids, your grandkids or snap a picture of a fun place or sunset and use it. Change often.
  • Add a charm. Just ‘cause they’re cute! Ofcourse you may have to find a place to put a charm as the newer phones (mine especially no longer has a little hook for a charm darn it)

Don’t miss out. Make your phone your new accessory. Showing your style isn't just for fashion -- it also ensures someone doesn't grab it by accident! Lock your screen if you have nosey family and friends so they don't find those naughty pics or texts too.

What have you done to personalize your phone?

Monday, March 5, 2012

The Yin-Yang Theory in Feng Shui

The Yin-Yang Theory in Feng Shui   From Rodika Tchi,

The Yin Yang Theory is one of the main theories of feng shui. According to it, everything in the universe consist of two opposing, but deeply interconnected forces - Yin (feminine) and Yang (masculine) The movement and interplay of these two forces create all life around us.
Here is how to understand, or relate to this interplay on a practical, day to day level.
YIN (passive energy) is often taking form as silence, deep darkness, slow movements. It is the predominant energy at night when you go to sleep, or when you need to relax and replenish your energies.

YANG (active energy) is the one that manifests itself when you are active, and is characterized by loud sounds, bright lights, upward moving energy, etc; it is the energy you experience in a busy office, at a great party, or driving on the highway.
One cannot exist without the other, just like day will not be day without the night; sound without the silence that precedes it, and hot temperature without the cold. They cannot exist in isolation; one is the condition for the other's existence.
The best representation of the interaction of Yin (Black) and Yang (White) is the Tai Chi symbol: a perfect circle harmoniously created by two parts, black and white, flowing together and each containing inside itself a dot of the color, or the essence, of the opposite sign.

Book of Shadows Blessing

Book of Shadows Blessing
 Author Unknown   
I am a witch and this will be
a tribute to my destiny
Full of spells, poetry, prose
the map by which I'll set my course
Silver Lady bless these pages
of knowledge passed down through the ages
Golden God protect this book
and let no untrained eye look
upon the secrets written here
Let mine be the only eyes to peer
at this knowledge, the Craft of the Wise
Feel the power, let it rise
Only I these pages shall see
Book of shadows, protected be

The moon tonight

The moon tonight
sings another song
Tonight the moon,
cries another tear,
Tonight the moon,
tells another story...
There she is, up in the darkness,
sorrowful witness of human madness,
hanging amidst nothingness,
part of my nothingess.
The moon is inside me tonight,
the candle I lit for the souls lost,
the forgiveness I gave to the unforgivable,
the white blessing I blessed life with.
She is there, a pale but yet shiny moon,
for life goes on, and love goes on,
for the sake of the tomorrow,
for the need to believe in one moon!

"A Moon Chant"

"A Moon Chant"
Moon Mother, full and bright,
bless me on this esbat night
And by Your will, Your wax and wane,
grant the favor that I name
Moon Goddess of the sea
show to me my destiny
By your will, the ebbing tide
guide me to the Other Side
Moon Mother Bast, so bright,
guide me with your silvery light,
And by your love's soft sweet refrain,
unite me with my mate again
Moon Goddess in the sky,
watch o'er us with your silvery eye
And as you shine so high above
Protect us with your eternal love!

Sunday, March 4, 2012

Crazy Cake Mix in a Jar

Crazy Cake Mix in a Jar
Recipe By : Real Food for Real People
Serving Size : 12     Preparation Time :0:00
Categories : Mixes                                O.A.M.C.
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 cups Flour
2/3 cup Cocoa Powder
3/4 teaspoon Salt
1 1/2 teaspoons Baking Powder
1 1/3 cups Sugar
Wet ingredients to add later:
3/4 cup Vegetable Oil
2 teaspoons Vinegar
1 teaspoon Vanilla
2 cups Water
In a large bowl, combine flour, salt, cocoa powder and baking powder. Layer ingredients in jar in order given in a 1 quart canning jar. It is helpful to tap jar lightly on a padded surface (towel on counter) as you layer ingredients to make all ingredients fit neatly. Use scissors to cut a 9-inch circle from fabric of your choice. Center fabric circle over lid and secure with a rubber band. Tie on a raffia or ribbon bow to cover the rubber band. Attach a card with the following directions:
Crazy Cake
This is a crazy cake because you mix the cake all together in the pan that you bake it in. Pour contents of jar into a 9 x 13 inch baking pan, then add the following ingredients:
3/4 cup Vegetable Oil
2 tsp. Vinegar
1 tsp. Vanilla
2 cups Water
Stir cake ingredients together using a wire whisk or fork, making certain that all ingredients are completely mixed together. Bake at 350 degrees F for 35 minutes. Frost as desired, or serve sprinkled with powdered sugar, with fresh fruit on the side.
Copyright: "(C) 1999-2009, Kaylin White/Real Food for Real People"

Not So Deep Thoughts for the Day

Not So Deep Thoughts for the Day
The things that come to those who wait maybe the things left by those who got there first.
A fine is a tax for doing wrong. A tax is a fine for doing well.
When you go into court you are putting yourself in the hands of 12 people that weren't smart enough to get out of jury duty.
Light travels faster than sound. This is why some people appear bright until you hear them speak. 
It is hard to understand how a cemetery raised its burial cost, and blamed it on the cost of living.
It is said that if you line up all the cars in the world end to end, someone would be stupid enough to try and overtake them.
Remember, no matter where you go, there you are.

Seven Funny Thoughts With Attitude

Seven Funny Thoughts With Attitude
Do you ever wonder about those people who spend $2.00 a piece on those little bottles of Evian water? Try spelling Evian backwards.

It's easy to identify people who can't count to ten.
They're in front of you in the supermarket express lane.
If 4 out of 5 people suffer from diarrhoea... does that mean that one in five enjoys it?
Why is the man who invests all your money called a broker?
Why do croutons come in airtight packages?  Aren't they just stale bread to begin with?
If Fed Ex and UPS were to merge, would they call it Fed UP?
If it's true that we are here to help others, then what exactly are the others here for?

Love Me

Love Me for the essence of who I am....
Admire Me for my strength and spirit.
Cherish me
for my passion and drive.
Respect me
for my aspirations that
DARE ME to dream.
What's most important
is that you LOVE ME...
for me.