Blue Waffle Disease Detailed Symptoms

It is just a critical penile ailment or possibly a STD (Sexually Transported Disease) nevertheless unluckily you’ll find only a few frugal specifics of the idea, especially legit health care descriptions. And extremely it’s brand through the bluish coloring the idea confirms on the vaginal expanse plus the expression “waffle” gives an info to the women about reproduction  : appendage.

Symptoms of STD Blue Waffle Disease:

Your blue waffle signs or symptoms might be the same for you to distinct penile microbe infections nonetheless they are generally all-around “vaginitis” as well as “trichomonas”. In case somebody can be attacked essentially the most standard signs or symptoms to try out can be irritation inside vaginal place, mass, do not forget that penile eliminate, versions inside pigmentation that will change via blue-violet for you to violet. On the other hand, essentially the most unsafe subject this is to your medical diagnosis by simply anyone. Should you have just about any concerns you are attacked your healthiest issue is usually to visit a health care provider.

How would you Find Blue Waffle ?

Like with a lot of STDs essentially the most standard fashion to get this specific disease should be to get into sex with no rehearsing security. Presently, it is rather important to get manufactured with spouses, along with that and  then employing a new protection is often a ought to. There are several various other sexually shifted ailments on the globe and various microbe infections are discovered daily, so it will be preferable to always be safe and sound when compared with apologies.

Immediately after browsing websites seeking photographs involving orange waffle ailment, maybe you have discovered there’s one impression in the many websites blabbing over it. It is just a daunting image in fact it is certainly not encouraged pertaining to kids find the idea simply because might get disappointed. Deficiency of additional this sort of photographs may possibly one on one people to your finish until this ailment could possibly be a new fraud. A graphic using Photo-shopped consequences supposed to generate a distress using a person whom landscapes the idea.

From a analysis there are many cell phone calls straight into problem that provides zero option. Many of us don’t have a very health care justification to the disease. Probably your impression in the ailment is supposed to create up the recognition pertaining to STDs currently, while additional small everyone is obtaining his or her 1st erectile regards at the quite small get older, after they are generally modifying spouses typically when they could.

No matter what it can be, another thing can be crystal clear : In case you presume you’ve got any kind ailment, visit your doctor.


The Unrefined Flavor of Muscovado Raw Sugar

The three sweetened victims of the fact of the case were muscovado sugar, together with the more anemic looking turbinado and Demerara types. Putting raw sugar like an angry timberwolf center attacking a growing village of ice hockey goalies, Reader’s Digest Canada slams the facts of the matter down to so many words: “…[Y]ou wouldn’t want to buy [raw sugar] since it contains yeast, mold, bacteria, dirt, bug parts, and other undesirable stuff.” Meanwhile, the value of sugarcane crops in the state of Florida exceeds that of all the agricultural corn, soybean, peanut and tobacco operations in the state, combined tax and all.

Anything that sweet can be easy to swallow.

Muscovado originated out of the early plantations of the tropical Americas. Produced in varieties dark or light, this sugar cane juice product gets a respectable bill of health from its devotees, brandishing a full slate of vitamins the equal of wheat grass juice. Vitamin A, four B-complex vitamins, vitamin C, and phytonutrients make up this natural balance of nutrition and avoiding the wild chemical processing used to produce the white. As a sugar — specifically, a brown sugar — expect its flavor to run chiefly as that of molasses accented with something of a smoky taste.


A well-proportioned regard for muscovado can take into account its centuries-old production. Following are some samples and key notes in the history of sugar production in the New World and some details of how the muscovado was produced.

In the South America, production began on Brazilian coasts around Bahia and Pernambuco in 1516. Commercial production followed in 1550 once mills had been constructed by Portuguese land grant recipient sharecroppers.  By 1660, production favored Barbados and the West Indies, and by 1700 Barbados and Guadalupe were poised with a paramount supply and capacity to deliver the best price due to closer proximity to Europe, certain trade monopolies, and slavery. However, by the mid-18th century, slavery was a factor involving the Dutch East India Company and its seizure of Pernambuco from the Portuguese.

In North America, colonial Jamestown couldn’t produce the crop effectively as of 1619. Production was perhaps discouraged by this failure, as not until 1758 was the first sugar mill established on the Mississippi River in New Orleans, on a plantation. But sugar as a crop was not planted until 1771 by Jesuit missionaries without success, and not until 1841 did sugar production boom in Louisiana under John Randolph, becoming the largest production center in North America with lesser rivals in some southern states spanning from Florida to Texas and up to Missouri. The Civil War decimated sugar production and soon Hawaii and Cuba were to scuttle any effective competition from continental America.

But for the cause of sugar in Cuba, slavery ended there in 1886 while the American continent went on to buy 82% of the free island’s annual crop. Its arrival by import was in the form of muscovado sugar lumps that hit the grinder at grocers, granulated with a portable type of mill.

Brazillians made sugar only out of sugar cane that had been produced from a second boiling. A dark molasses from the first boiling was referred to as“muscovado macho,” and not preferred. The lighter molasses from the second boiling was called “muscovado batido”. Batido was exposed to clays to whiten its coloration. The macho muscovado was, however, used to produce azúcar de espumas by some operations, notably in Mexico. Sometimes molasses that was in excess from the second boiling was used to make additional sugar.

Barbadians regarded the molasses-based muscovado sugars as “peneles,” and their muscovado  had once emanated from the major hub of sugar production in the Americas from the Caribbean island of Barbados, distinguished from other sugar primarily by being moist. Another way of asking for muscovado was to call it by the common name of “moist sugar”.

Today, this hub has since shifted for this niche item, some believe to Mauritius, a small island east of Madagascar.

Muscovado sugar today has only 11 calories rather than the 15 calories of white sugar per teaspoon. The difference is due not only to the raw sugar’s natural origin and nutritive state but also to added Kalmansi lime and coconut fruit (0.2%) used to produce consistent results for the thickening process, after what it becomes poured into cups to dry before being beaten into the consistency of brown sugar. This is natural application is not a refinement procedure but rather a matter of convenience to ensure that the sugar does not foam while heated during the thickening phase.

The finished product differs in its shade from lighter to darker, although identified by its golden yellow color. As a natural product it lacks refinement, containing traces of calcium, iron, potassium and magnesium.


In Asia, muscovado was long called “poor man’s sugar,” although that perception could be changing with some to a niche market of profitable demand and a more health-conscious prize. In Britain, its regard qualifies it as a specialty sugar.


Muscovado today is used much as it ever was, particularly as sugar. As The Kitchn’s Dana Velden writes, its uses are suitable to many a dessert and also with coffee and yogurt. That means that muscovado should also make a great smoothie. Her stated preference concerns sophisticated flavor combinations such as ice cream or gingerbread cookies.

But with practical regard for the flavor, there lies the mystery. Whatever the type of raw sugar, expect more flavor from muscovado. For example, if turabino is available then it may be possible to catch a glimpse of the closer-to-the-cane version that is muscovado.

Muscovado is not your ordinary sweetener. Expect much more than the vacant sweet tingle of common white sweet crystal — and something thick to its substance due to its unrefined fabric. Be brave and consider what muscovado would go deliciously with so as to make the first sample the best possible experience. The rich history of this darkest of popular raw sugars makes a sort of capitalist case, “from ignominy to popularity,” regarding the latter-day reflux of its resurgent popularity that currently rides on the raw, healthy vibe that pursues for muscovado a deserved, dignified niche on the grocery sugar shelf.


Blunders to stop Even though Beginning a different Enterprise

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I have noticed a number of promising business owners, who just disappeared into the oblivion. That they had a terrific strategy, nevertheless they did not possess a fantastic strategy! A ideal commence paves the best way for good results. For a beginner, you might undoubtedly tend for making mistakes, nonetheless it will likely be improved in the event you prevent them!

Small business Start-up Faults in order to avoid

You are smart in the event you discover from a mistakes, you are smarter in the event you discover from others’ mistakes.

Faults are inevitable, and encounter will be the best instructor, but as they say, prevention is best than treatment, so life could well be less difficult for you, in the event you will not commit the following mistakes:

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Not Evaluating Your Concept
Just about absolutely everyone who comes up by having an strategy thinks that he has the very best strategy inside the world, nevertheless they seldom realize that there are numerous small business ventures that have carried out improved concepts than them. So, I advise you to hold out analysis, and assess your business strategy before you move forward.

Insufficient Setting up
Your dream to become range one inside the market place, will never come to be a actuality in the event you will not strategy nicely. I agree that scheduling is time-consuming, nonetheless it plays an instrumental part inside the progress in the company. Your business strategy must not be rigid, it should be able to adapt on the modifying developments in the market place.

Improper Small business Composition
A incorrect small business framework could be a big lead to of problem. Have intensive deliberations using your accountant along with your lawyer, before you adopt any small business framework (common partnership, sole proprietorship, liability partnership, and so forth.). See that you simply possess the best small business framework in your enterprise.

Frittering Dollars Absent
Individuals tend to receive carried away, and so they shell out money within the things, which might be not definitely necessary for his or her small business. You must recognize the necessities (every small business provides a different set of necessities), and target on them. If you commence making profit, you’ll be able to think of spending within the subsidiary things.

Employing the incorrect Individuals
Taylorism (scientific management) advocates that you simply must possess the ideal man or woman for the ideal task. Should you retain the services of the incorrect folks, then there’ll be insufficient efficiency! Should you think of choosing your buddy as being the supervisor of the company, just within the foundation of emotional attachment, it might have an effect on your business negatively. So, ensure that you simply retain the services of skilled folks, who concentrate on the assigned endeavor.

Very poor Marketing
Marketing stimulates progress by attracting consumers. Should you don’t have a very good promotion strategy, then your probabilities of progress are feeble. Marketing is vital during the start-up stage, however you must not cease promotion once you are established. Stand out amongst your competition, use different platforms to advertise your enterprise, and inside the modern instances, you should possess a website in your company.

Counting on Pretense
Wannabe small business magnates normally consider to project a untrue picture, to be able to obtain consumers. Should you conceal at the rear of pretense, then it’ll undoubtedly backlash 1 day. I advise you to become legitimate for your consumers, and improve with your merits, instead than counting on these kinds of methods.

Ignoring Legal and Economic Problems
A prime cause of the ebb of lots of small business endeavors was disregarding the legal and economical issues the company was facing. I advise you to seek out solutions to any issues (economical or legal) at the earliest.

So, since you realize the mistakes in order to avoid whilst starting off a brand new small business, ensure that you simply will not commit them. Once you have a very good commence, see that you simply prevent mistakes whilst running the small business. In case you are identified, you might undoubtedly be successful. Very best of luck!Small Business Government Grants Minnesota


Healing Properties of Coffee

Oh, just the smell of freshly brewed coffee in the morning, can be enough to make even grumpy people a little bit happier. Millions of people enjoy their coffee at some point during their day. Coffee is so popular that it has spawned its own culture. If you are a coffee drinker, then you understand the value of this aromatic brew. So you know your favorite coffee drink is the best tasting thing ever invented, but do you know that your morning “pick me up” could also be healthy for you too?

In ongoing studies conducted between coffee drinkers and non coffee drinkers, encouraging results have been discovered:

Less likely to develop type 2 diabetes

The proof is pretty solid for people who drink coffee being less apt to develop type 2 diabetes. What makes this possible? Simply put, it is the naturally occurring antioxidants in coffee. Antioxidants are nutrients that help prevent damage to tissues caused by oxygen-free radicals. Coffee also contains minerals like magnesium and chromium which helps the body use hormone insulin to control blood sugar levels.

Parkinson’s disease

There are tests that show that drinking caffeinated coffee reduces risk of developing Parkinson’s disease. It would appear that the caffeine is the reason for this, but it is unknown at this time exactly why.


People who drink 3-5 cups of coffee daily, were found 65% less likely to develop dementia. These results (2009) came from a study performed in Sweden and Finland over 20 year time period and followed a group of 1400 people. Some were regular coffee drinkers (3-5 cups), some were occasional drinkers and some were non coffee drinkers.

The facts

Fewer cases of certain cancers, heart rhythm problems and strokes were also noted during these studies. It is important to note that these positive results do not mean that coffee is a cure all for the diseases mentioned or any others, however the data suggests that coffee drinking can reduce risks of developing certain conditions. If you have a certain disease or condition, drinking coffee will not cure it.

It would be great if it was that simple, but it doesn’t work that way. What these results do suggest is that by continuing your normal coffee drinking ritual, you can reduce risks of certain health conditions. Not to be a broken record here, but unfortunately there are some people who would jump to conclusions and think that coffee will make them immune to diseases and that is not true. The other side of the coffee coin is that the caffeine is not too healthy for you in general. High levels of caffeine consumption can raise blood pressure and adrenaline levels, both of which are certainly not good.

This is a truly wonderful thing, discovering that coffee tastes good and is possibly good for you! Who knew that your morning eye opener in a cup could have so many healthy benefits?

Now, on the more serious side, it is important to understand that the coffee benefits listed above are based on plain coffee. The added sugar, flavors and milk/cream are not part of the studies that were conducted. With that statement out of the way, go out and enjoy that cup of coffee with an even bigger smile!


Should Cell Phones be Banned in Restaurants – Yes

Should cellular phones be banned in restaurants? Perhaps this is an individual preference, yet the question still raises a matter of manners.

What is the protocol for politeness, when it comes to cellular phone usage in a restaurant?

Cell phones in fast food restaurants

Fast food restaurants are specifically designed for efficient eating. These eateries tend to be somewhat noisy, catering to families with young children, groups of teenagers, busloads of tourists and the general public. Cell phone usage in fast food restaurants is generally deemed quite acceptable, as long as ringtones and vocal tones are kept to a reasonable volume level.

Of course, cell phone users who desire more privacy for their conversations might do well to step outside for their telephone calls – or choose the drive-through lane and dine in their cars.

Cell phones in casual restaurants

Casual restaurants, such as coffee shops and diners, usually allow cell phone usage. However, the most considerate diners will step away from the dining room in a casual restaurant to place or receive a cell phone call.

High-volume or volatile conversations (particularly on cell phones) is discourteous in public places, such as a restaurant. Diners at other tables, as well as those at a caller’s own table, may not wish to overhear a personal broadcast.

Cell phone in fine dining restaurants

An ever-increasing number of fine dining restaurants actually print requests for patrons to refrain from cell phone usage in their dining rooms. Certainly, those who make plans to visit fine dining restaurants (often after making reservations) may expect to enjoy their rather pricey meals without the interruptions of loud ringtones and cell phone conversations nearby.

Ambiance is an important factor in the fine dining experience. Diners may pay dearly for the opportunity to partake of painstakingly prepared cuisine in a pleasing environment. Patrons in fine dining restaurants will do well to silence their cell phones, out of consideration and courtesy for fellow diners and those around them.

Of course, emergencies may occur. Babysitters may need to reach parents who are out for the evening in a restaurant. When such calls come in, polite cell phone users usually excuse themselves to continue their conversations in a more private spot.

Cell phone courtesy in restaurants

The etiquette of cell phone usage in restaurants may sound like common sense, but it seems to not always be so. Perhaps we could all use a refresher course in restaurant courtesy.

After all, when folks gather to share a meal together, do they really expect one member of the party to spend considerable time chatting with someone else on a cell phone?

Of course, solo diners may feel comfortable talking on their cell phones while eating, but this should be done quietly, so restaurant customers at adjacent tables cannot overhear. Even better, cell phone users might choose to send text messages, rather than speaking aloud while dining in restaurants.

Certainly, DVD players, hand-held games, iPods, MP3 players, laptop and notebook computers and other audible devices should be silenced in restaurants as well, out of common courtesy.


The best way to Complain to the Kitchen

Before we get started, it should be made clear that, in most restaurants, it is impossible to complain to the kitchen. Your only option is to get a complaint to the kitchen. Kitchen staff is typically not trained to deal with customers. Therefore, managers prefer not to have them interact with customers, especially regarding a complaint. Kitchen staff is typically trained to deal with your complaint, however. If you are specific in your complaint then a competent cook or chef will be able to fix your problem.

The first thing that you want to do when you notice there is a problem with your food is to grab the attention of your server. Once you have their attention, tell him/her precisely what the problem is. Try to do this politely. Angry servers often relay misinformation to the kitchen or they get cranky with the cook who then is no way inclined to hurry for that server. It is a sad truth about the politics of restaurants. I should know; I was a cook for ten years.

You may be complaining about the kitchen, but your problem can easily be with your server and they will never admit it to you. For example, if you ordered your stead medium-rare and its medium, it could be a server mistake. This is another reason why you have to be very clear when you make your complaint. If they could mess it up a first time, they can easily mess it up a second time.

The point of complaining to the kitchen is to get new, better food, otherwise you would be simply complaining to the manager and refusing to pay, right? Therefore, be sure to contemplate your complaint and your options. If the taste was just horrible or there was obviously something funky about your dish, you may not want to order the same thing twice. Chances are the same cook will cook it and it will come out of the same batch. So, if your complaint was that the food tasted terrible or it was dubious, ask that something else be brought to you. If you are dining anywhere worth dining, this will be done without complaint.

Now, if you have spoken to your server and found them incompetent or unequal to the task of fixing your problem, ask for a manager. Of course, in a reputable restaurant, one would have been sent to you immediately following your complaint. Now, once you have the attention of the manager, follow the same steps mentioned above. Be specific about your complaint, try to be polite (no need to be ingratiating) and do not be afraid to make it clear how you would like the problem to be rectified, within reason.

This should work in getting your issue to the kitchen in a timely and consistent manner. If not, feel free to demand your bill with none of the complained about food charged to it and none of the food you have not received yet. Chances are you will not be expected to pay for anything unless you are part of a group where a portion of you has been served satisfactorily.  No restaurant should have its doors open if complaints about food are not heard and dealt with in a friendly and professional manner.


Tips for Selecting the right Wine Glasses for different Types of Wine

When selecting the right wine glasses for different types of wine, it’s important to understand why wine glasses differ. The purpose of a wine glass is not just to contain the wine. It is also meant to display the color and texture of the wine in a pleasing way, to help you keep the wine at a drinkable temperature, to preserve effervescence in sparkling wines, and to control how concentrated the wine’s aroma is when you drink it.

The elements of the glass that enable it to fulfill these functions are its size, the shape of the bowl, the thickness of the rim, and the presence of a stem. The length and shape of the stem and foot (the circular base of the glass) are not especially important, so long as the glass has a stem. The purpose of the stem is so you do not have to touch the bowl when you are drinking chilled wine, because the warmth of your hand will heat it up—an effect that is desirable with red wine, which often tastes better when warm, but less so with whites that taste best chilled.

Bowl shapes

All wines (with the possible exception of fortified dessert wines) benefit from a glass with a bowl that is wider than its mouth. This bowl shape allows the wine to ‘breathe,’ releasing its aromas and allowing certain compounds in the wine to undergo chemical reactions with oxygen, which makes them taste better, while simultaneously trapping the wine’s aroma at the narrower mouth of the glass. The traditional tulip-shaped glass does this, and has been the standard for centuries (along with a V-shape, which is no longer used for table wine, though it is considered acceptable for sherry glasses). Champagne and other sparkling wines should be served in tall flutes, to expose as little of the wine as possible to air, which keeps it fizzier for longer. But for most wines, connoisseurs now prefer the even more tapered egg-shaped glass.

The egg-shaped wine glass is a relatively recent innovation, dating back to the 1950s. It was invented by Claus Riedel, who theorized that while a wide-mouthed glass encouraged drinkers to lean forward and sip, a narrower mouth would encourage tipping the head back to sip, which would cause gravity to spread the wine over different parts of the palate. Since where and how a wine reaches the taste buds makes a difference in how the brain perceives the flavor, this actually does affect the wine-drinking experience.

Egg-shaped glasses now come in dozens of different sizes, with slight variations of shape and proportion to (in theory) allow different kinds of wines to be optimally enjoyed. In actual practice, the slightly different rounding in one bowl versus another may not be important enough to be worth the price of owning more than one or two sets of glasses, but if you’re already in the market for new glassware, it will probably be worth your while to think beyond the traditional tulip shape.


When choosing between two similarly-shaped glasses, the larger size will usually be the better choice. The ‘serving’ of wine is 5 ounces, but even white wines won’t shine when served in glasses with less than 10 oz capacity, and red wine glasses may hold as much as 30 oz if filled to the top (which is not recommended, under any circumstances). The rule of size for wines is that a more complex wine needs a larger glass. Aged reds benefit from larger bowls than less-aged ones, and subtler wines like pinot noir benefit from larger bowls than bolder wines like shiraz. White wine doesn’t need as large a bowl as red, but the full fruit flavor of many whites won’t come out unless it’s in a sufficiently large glass.

When buying glasses for your home, plan on purchasing glasses between 10 oz and 12 oz for white, between 16 oz and 24 oz for red, or, if you want a single all-purpose glass, something around 16 oz. A white wine will do much better in a too-large glass than a red would in a too-small glass. Any glass you buy should be large enough to swirl a 5 oz serving of wine at least a little bit without spilling it. Dessert wine glasses can be much smaller—2-7 oz is typical. The size of a champagne flute doesn’t matter in the same way as other wine glasses, because they can be filled nearly to the top, but they’re typically about 6 oz.


The rim is a crucially important part of a wine glass, because it directly affects the way wine flows from the glass into your mouth. The ideal rim has no lip and is tapered, so that it is very thin at the edge. It may feel somewhat sharp in your mouth, and makes the glass more fragile, but that is the shape that interferes least with your sipping experience. If you can’t find a glass without a rim or rolled edge, try to make sure it is as thin and subtle as possible. It might be better to get a thicker glass with a tapered rim than a thin glass with a rolled rim.

Materials and decoration

When it comes to fine stemware, less is more. Thinner, clearer glass means fewer distractions or potential irregularities in the material to get between you and your wine. Avoid gold or silver trim at all costs, as this will react chemically with the wine and change its flavor. If you must have ornamentation of some kind, make sure that it is restricted to the stem and foot of the glass. Colored glassware can be festive, but don’t use it for your best wines—not all colored glass is chemically inert, and it will make it difficult for you or your guests to see the wine’s color, legs, or other visually appealing aspects.

Buying the right glasses for your household

Of course, it’s not practical to own a glass designed for every kind of wine you intend to drink. Even restaurants don’t usually keep around more than a few different kinds of glasses, usually one or two glasses for red wines, and one or two for glasses for white wines. Andrea Bravi, restaurant manager at the Four Seasons Hotel, Hampshire, says in an interview with the Independent that the hotel finds that “a Bordeaux glass is a great style for most complex red structures; and a Montrachet/Chardonnay for whites.”

You could purchase these styles, or you could choose the glasses specific to the red or white wines you drink most often (e.g. merlot and pinot grigio), and a few champagne glasses. If you can afford them, Riedel and Spiegelau are considered top of the line glassware producers—expect to pay upwards of $10 per glass. If that’s more than you can afford to pay, look for the styles, sizes, and rims you want from cheaper retailers. Ikea has a particularly large selection of glass sizes and shapes, and low prices, although the quality tends to be correspondingly low.


Tips for Wine Glass Pairings

Before a fine wine passes the lips and intrigues the palate, the seduction begins with the pour. Anticipation stirs with the pop of the cork and the sound of the splash in the glass. The eyes succumb to the color that provides a clue to the grapes used and the vintage. The alluring swirl hints at the alcohol content via the presence or absence of “legs,” while the wine’s distinctive bouquet rises from the glass to tantalize the olfactory senses. As a wine reveals its secrets through sight, sound, smell and taste, quaffing from the right “wine and glass pairing” will ensure a fulfilling feast for the senses.

Red wine glassware

Depending on the characteristics of your red wine varietal, there are two styles of red wine glasses to choose from, Bordeaux or Burgundy. The Bordeaux wine glass is tall with a deep bowl, tapered sides and a flat rim. It’s designed for aroma-savoring and delivering big, bold, hearty reds to the center of the palate, emphasizing the perfect balance of fruit and acidity while softening the tannins. Wine-lovers will best appreciate the full complexity of Cabernet Sauvignon, Chianti, Rioja, Cab Franc, Merlot and of course Bordeaux in this glass. The height and wider top allows much more oxygen to enter the glass which is great for wines with higher alcohol content that often need swirling action and room to breathe.

The Burgundy wine glass is designed to capture the delicacy of wines derived from Pinot Noir grapes. The wider bowl allows for more aeration and for the aromas to gather. The sides taper inward to direct the full perfume-y bouquet and complexity to the nose. The rolled rim aids in delivering these sweeter wines to the tip of the tongue.

White wine glassware

The white wine glass also known as the Chardonnay wine glass is like a smaller version of the Bourdeaux glass with a narrower bowl and rim. White wines are more delicate than reds, so smaller glasses enable their subtle bouquets to reach the nose. The design of the glass helps to keep the white wines chilled longer.

Champagnes and sparkling wine glassware

New thinking is emerging among champagne and sparkling wine-quaffers. They’re trading the traditional narrower cylindrical flute for the tulip-shaped flute. It is a bit wider in the middle, tapering to a narrow top. With the traditional flute, the effervescence can be a bit overwhelming, whereas with the new design you can discern more aroma and flavor, making it easier to digest. Try a side by side comparison of the same wine in both styles of glasses to experience the difference and see which you prefer.

Dessert wine glassware

Dessert wines or aperitifs tend to be very sweet and typically, not a lot is consumed. Therefore, only small stemware of about 6 ½ inches in height is needed. There are several styles to choose from. The sherry glasses tend to look somewhat similar to the champagne flute, while the classic port glass has the wider bowl and gently tapers to the rim. Also, often used for port, the multi-purpose dessert wine glass have lovely, graceful shape more akin to a smaller Burgundy glass. Dessert wine-glasses can be used more interchangeably among apertifs, so it really is about which style most appeals to you.

Pros and cons of stemless wine glasses

Stemless wineglasses can look either modern and elegant or refreshingly casual. Stemless wine glasses are very practical for avoiding spills or just kicking back and enjoying casual wine-drinking, not necessarily as a connoisseur. If you are walking around with a stemless glass, do set it down often so your body temperature doesn’t affect the wine as much. Stemless glassware creates a beautiful table setting and wine glasses are likely to be held for only a few moments, with the least impact on the wine and certainly makes it easier to pass serving dishes around the table. Stemless glasses are designed with all the same features as stemware for red and white wines, sans the stems.

Glassware for a wine-tasting party

If you’re hosting a wine-tasting party, there’s no need to use your expensive wine glasses. Visit IKEA or a discount store and choose stemware in a small size. Lining up glassware for wine flights will take up less space and you won’t mind if a few get broken. Remember, you aren’t going for big pours and small pours won’t be lost in the glass. Guests will feel like they consumed more wine before becoming too tipsy.

Multi-purpose wine glasses

If you’re just starting out, choose the Bourdeaux style wine glass of the highest quality that you can afford. This is considered the entry-level multi-purpose wine glass.

Experiment with different wine glasses for yourself. You will be surprised to find how the same wine can taste much different based on the glass.


A Guide to Ordering Sushi

Sushi has gone mainstream. According to the Japanese Ministry of Agriculture, Forestry and Fisheries, there are over 20,000 restaurants serving sushi outside Japan, over 10,000 of them in North America. Sushi restaurants offering a sophisticated variety of sushi can even be found in the American heartland, once the exclusive domain of potatoes and steaks. Many versions of sushi have even been fully Americanized, flavored with familiar comfort ingredients such as jalapenos and avoiding raw fish entirely.

Even so, ordering sushi can be intimidating. To begin with, most of the words associated with sushi are Japanese. If you are new to ordering sushi and you don’t speak Japanese, you might not guess that “sake nigirizushi” will get you a perfectly safe piece of smoked salmon on rice, while “unagi nigirizushi” will get you a raw piece of sea eel. Fortunately, many sushi restaurants have English-language translations on their menus. Many even have pictures.

All types of sushi include vinegared sticky rice. Many types of sushi also include a strip of nori seaweed. Raw fish without the rice is called sashimi. If you are nervous about trying raw fish, stick to shrimp and salmon, which are likely to have been previously cooked or smoked. There are also many vegetarian versions of sushi.


This is the most basic type of sushi. It is simply a small oblong mound of vinegared rice with a topping, usually some type of fish, although the topping can also be anything from chopped quail eggs to caviar. The topping may be bound to the rice with a nori wrap. Because “maki” refers to any rolled sushi, the proper term for nigirizushi which is wrapped with a strip of nori is “gunkanmaki.”

Rounded, pressed balls of nigirizushi are called “temarizushi.” When it is squared and pressed, it is called “oshizushi.”


This refers to all kinds of sushi rolls. Large sushi rolls are called “futomaki,” while small sushi rolls are called “hosomaki.” You now know the Japanese words for “thick” and “thin.” All makizushi consist of a layer of rice rolled around a filling, with or without a nori wrapping. If the roll is made so that the layer of nori is on the inside, the “inside-out” roll is called “uramaki.” This version is rare in Japan. Rolls can also be wrapped in cucumber skin, or sometimes even crepes.

Makizushi is usually served by the roll, cut into up to 8 pieces. Sometimes the roll is served uncut.

Most makizushi have 3 or 4 fillings, while some hosomaki may have only one. If nori is not used, the outside of the roll may be coated with sesame seeds or tobiko (flying fish roe). The roll may also include wasabi, a spicy green Japanese horseradish. One popular kind of makizushi is the California roll, which is filled with avocado, carrot, and imitation crab.

A nori-wrapped roll which is left open to form a cone is called “temakizushi.” Temakizushi is built so that the fillings spill out of the wide end. It must be eaten quickly, while the nori is still crisp. Because temakizushi is awkward to handle with chopsticks, it is usually eaten with the fingers.


This is a pouch of fried tofu, filled with sushi rice and sometimes an extra filling. Sometimes a thin omelette is used instead of the tofu.


This is simply a bowl of sushi rice with toppings on top. If the toppings are mixed in with the rice, it is called “gomokuzushi.”

If you are still uncertain, don’t be afraid to ask the waitress or chef for advice. He or she will be happy to recommend something which is likely to be to your taste.


Dining out on Atkins

Eating out on the Atkins diet is really quite simple. Unlike other diets, in which you need to count points or figure out portion sizes, Atkins allows you to eat unlimited quantities of items that are “free” on the diet plan. The first time you dine out may be a little intimidating, but once you are familiar with all the delicious foods that you can eat on the diet, it is really easy to choose delicious meals that won’t make you fall off the diet wagon.


Breakfast is an easy meal to eat out in a restaurant.  Eggs are one of your best friends when you are on the Atkins diet. You can have them fried, scrambled, boiled or poached. Or have an omelet and don’t hesitate to load it up with vegetables and cheese. While cheese is not unlimited, the amount that is included, even in an overloaded omelet, will not have any adverse effect on your diet. What you won’t be having are pancakes, waffles and French toast. You can feel free to indulge in a few slices of bacon or breakfast sausage. In spite of what you may think, you are not encouraged to eat large portions of bacon or loads of butter. Just the fact that you can have a couple crispy slices is a wonderful indulgence.

Once you are past the early stages of the diet, having a slice of whole wheat toast with your breakfast won’t be harmful. Eventually, even a small serving of home fries is possible, but in the early days these are off limits. If you like lighter items, yogurt and berries are acceptable on the diet, but have a small serving of yogurt, not a supersized one.


When you are on the Atkins diet, Caesar salads are a great option for lunch as long as you skip the croutons. Feel free to go with chicken, shrimp or even a burger on your salad. One thing that you will note with this diet is that you are never going to be hungry. You can never run out of points; there are free foods that you can have whenever you feel the need for something to munch on. You can also indulge in a Cobb salad—just go very light on the avocado. Most salads work well on Atkins. Feel free to have blue cheese or ranch dressing if you like creamy dressing. The one thing you need to look out for is hidden corn syrup, which has found its way into many salad dressings. Low-fat usually means higher sugar, so if in doubt go with a simple dressing.


Dinner out in a restaurant on Atkins is simple—really it is! You can have most any protein, so feel free to choose steak, veal, lamb, pork or chicken. Most any fish is also great. Start with a salad and you are right on target. You can also indulge in a shrimp cocktail, bacon wrapped scallops or even fried calamari. Just watch out for the coating, which is loaded with carbs, so you don’t want to go crazy. When it comes to sides, avoid starchy veggies and load up on choices like broccoli and green beans. Some restaurants have added the option of mashed cauliflower, which is a great substitute for mashed potatoes.

Dessert will be off limits in the early days, unless the restaurant offers fresh fruit or a cheese plate. As you get into maintenance, you will be able to add a limited number of carbs into your diet, and if you want to indulge a little, share a dessert or have a bite or two. There is no need to deny yourself and there will be no damage done. Atkins is a diet that allows you to lose weight easily, and it is not hard to dine out in a restaurant while sticking to your diet. Atkins is more of a way of life than a diet. Once you become aware of all the hidden traps, you will be able to enjoy food again without ever feeling hungry.