Shake it Baby

There’s no end to the varieties of gift baskets to choose from.  Bed and bath, wine, fashion, you name it.  It’s no surprise then to find that chocolate gift baskets are pretty popular.  Who doesn’t like chocolate?  The cacao plant has hundreds of compounds, many of which target the pleasure centres of the brain.

As with any other gift basket, the chocolate variety comes in a wondrous array of creations.  You may want to go for a more light-hearted, fun approach.  In which case selecting childhood favourites is a great idea.  Alternatively you may prefer a more grown-up assortment full of gourmet chocolates.

If you gravitate towards dark chocolate you’ll also be getting a load of healthy antioxidants.  Who says a chocolate gift can’t be good for you?! Dream about those intoxicating truffles?  The only downside is they’re unlikely to stay uneaten for any great length of time if other people are around.

Ready Made?

If you’re in a hurry or simply don’t know what to buy you can purchase a ready-made basket complete with chocolates and wrapping.  You may favour a set of gourmet chocolate-drenched cookies surrounding a centrepiece of to-die-for delectables. Or, you may enjoy a carefully arranged geometrical display of Swiss whites.

Pure Indugence

Does the person you’re buying for need a little bit of TLC?  Then go for the ‘Junk Food’ option.  It’s all about indulgence and not giving a stuff about anything.  Prefer an elegant hint that someone special has been thinking of you? Go for the Valentine’s Day-inspired chocolate mounds, surrounded by red heart-shaped paper messages.

Corporate Choccies

You don’t even have to buy a large gift basket, a tiny basket can be given to dozens of corporate business associates. Or select a huge, multi-chocolate array for that special person who just did you a great favour.  Worried that the receiver might actually get sick of the sight of chocolate?  Then mix the chocs in with nuts, fruits and even wine.

Whether your tastes run to a fine Ghiradelli dark or that whitest of superb Swisses, you’ll find an endless array of choices.  It doesn’t matter if the chocolates are intended as a gift to a close friend or for a corporate event, there’s a chocolate gift suitable for every occasion.  Chocolate is probably preferable to gift cards any day.  Tip:  if this is a Christmas gift, you should consider adding a christmas poem on the gift card for that something extra special.

No Comments » Posted by April / Gifts

Go into any shop that sells plants you’re more than likely to see the Phalaenopsis genus of orchids.  The main reason for this is that they’re very easy to care for.  Most orchids are thought to be very difficult to tend but the Phalaenopsis is an ideal for choice for most people.  Plus the flowers are simply gorgeous.

Light and Temperature

They like a little bit of bright light however if you place them in direct sunlight for even just a few minutes, this can damage their leaves.  They prefer light which has been filtered through curtains or outside trees because in the wild they grow on trees which provide natural shade.  If you put them in a south facing window, make sure they are shaded.

Phalaenopsis orchids prefer a warm climate where during the day temperatures are around 75-85F/24C-29C.  But they’ll do best if the night time temperature dips down to produce a 15-20 degree Fahrenheit difference, not too much more nor less. For areas where the summer nights can cool off to 45-55F (7C-13C), it’s best to keep them indoors or in a greenhouse.

Watering and Humidity

As with most orchids, Phalaenopsis like humidity levels to be around 60-70%  This is too humid for most humans so you can increase the humidity for the plant by using a humidity tray.  All this means is that you should place the pot on a tray of watered pebbles.  You can also use a mister to spray the plant.

Some orchids don’t like a lot of water however the Phalaenopsis is an exception.  Make sure that their roots are kept wet.  Make sure that the roots don’t dry out.  Normally watering the pot once a week is suffice.

Feeding and Potting

Feeding once per month with a high nitrogen fertilizer is ideal. Just dilute one teaspoon in a gallon of water and you’ll have plenty for weeks.

Use a medium-grade wood bark in the form of chips as a growing medium to provide support to the plant.  Re-potting is only needed every other year although it’s unlikely that you’ll need a larger pot as the roots generally grow upwards.

When the flowers die and drop off after three months, cut the stem back halfway.  It can take a year for them to re-grow however these plants often produce blooms twice per year.

Provide simple care and you’ll be rewarded with huge flowers of pink, white and other colours.

No Comments » Posted by April / Home and Garden

Tooth whitening is becoming more and more popular as so many celebs are having it done. It is of course a completely cosmetic treatment which improves the appearance of the teeth by lightening the stains. So why have your teeth gone stained and yellow? It’s most likely to be due to smoking, drinking coffee, tea and cola. The pores on the enamel take hold of these stains which is why regular brushing can’t remove them.

What Causes Discoloured Teeth – Discolouration can also occur with age. Stains can even develop from the inside out due to excess fluoride and certain medications. Tooth whitening will deal with the stains on the outside of the teeth and needs to be done on a regular basis.

Whiten Your Teeth at Home or at the Dentist – You can whiten your teeth either at home or at a dentist. Home kits can be bought from your local chemist or you can use custom-made trays and solutions that are prepared by your dentist. Each requires a series of whitening procedures of varying lengths. If you’re interested in having your teeth whitened, it’s a good idea to discuss with your dentist the benefits and disadvantages of each method.  Check out LumaArch Teeth Whitening.

Before going ahead with having your teeth whitened, they need to be cleaned by a dentist and cavities should be filled. If you have receding gums you should have this looked at as the roots may be exposed. Because there’s no enamel on roots, whitening won’t take hold. Whitening also won’t work on teeth that have crowns or veneers.

How it Works – A solution made with hydrogen peroxide is put into trays which are similar to mouth or night guards. The trays are placed over your teeth and are left to do their job for one or two hours. If you are doing this yourself then you would leave it in overnight.

Sessions can be shorter when done at the dentist’s office, but the patient needs to return for several visits. When done in the office, the dentist is right there to monitor the process. When opting for the DIY method you need to be careful about inserting and wearing the mouth guards because any leaked solution could irritate the gums.

The idea is that the longer the solution is in contact with your teeth, the whiter they become. Unfortunately, not all stains and discolouration can be removed. There are some whitening products that are only activated when they come into contact with a light or heat. Those are best used under the supervision of your dentist.

Teeth whitening is not a permanent solution, it will only last one to 6 months. However the more you do to prevent staining the longer lasting the results. You may experience gum sensitivity although this should just be temporary. Overall the process is very safe however those who are pregnant should avoid teeth whitening. There haven’t been any studies as to whether the unborn baby will be affected.

No Comments » Posted by April / Health

Although the chocolate we buy today is sweet, the Aztec translation is actually “bitter water”. The reason our chocolate is sweet today is because of the way it’s now processed. The Aztecs and Mayans knew chocolate was a liquid made from crushed cacao beans containing alkaloids which have a bitter taste.

Despite its bitterness, these ancient cultures considered it as ‘food for the gods’. Who knows why. Maybe is has something to do with Theobromine which is similar to caffeine. Or maybe they had a little too much and felt the effects of the Anandamide, a compound similar to that found in marijuana. It could even be the amphetamine-like compound Phenethylamine.

The Theobroma cacao plant grows to about 20 ft high in equatorial regions and is evergreen. It produces bean pods which are treated in a similar way to coffee beans – they are dried, roasted and ground. The end result is chocolate liquor which is squeezed, producing cocoa butter and cocoa solids. When the cocoa solids are ground even further you end up with cocoa powder.

Note the similarity of the words ‘cacao’ and ‘cocoa’. No accident, but one refers to the tree or bean, the other to the product after processing.

When you mix it together with sugar you get conch. By heating and cooling (a process called tempering) you have the chocolate that we all know and love today.
Whether it’s in the form of antioxidant-rich dark chocolate, or even white chocolate that is chiefly cocoa butter with no cocoa solids, it is creamy, tasty and highly satisfying. Milk chocolate, the most popular variety falls somewhere in between, as a mixture of cocoa solids, milk solids and sugar.

Whatever type of chocolate you choose to eat it can be, not only delicious, but also healthy. Many active people such as athletes and walkers eat chocolate for an energy boost. Although chocolate making is a simple process, it can take many years to perfect the art.

It makes its way into recipes as diverse as chocolate ice cream, chili and chocolate martinis. Whether eaten in small chunks, or spread as a sauce on pork chops, chocolate is a much-loved ingredient of chefs around the globe. As a hot cocoa brew, it’s unbeatable.

You can even eat raw chocolate in the form of organic ‘power’ bars.

It’s a small wonder, given how chocolate can lift the mood of anyone feeling the blues. When we feel down and need a lift chocolate is often the food we reach for. We even reach for it to celebrate the good times.

It makes for the perfect dessert standing alone, and adds a touch of elegance when combined with a fine glass of wine.

No one needs to encourage anyone to try some fine chocolate cookie recipes. The trick is keeping them away from your stash. Hide some today.

No Comments » Posted by April / Food and Drink

Coffee roasters are available in all various styles and sizes and are priced at about £150 although can rise to a couple of thousand. Price however doesn’t always correlate to quality. Other than looking for a good brand, here’s some tips for buying a coffee roaster.

How “Hands On” Do You Want To Be?

Experimenter - Some people love to experiment with finding the perfect roasted coffee. They like to mix and stir, whir and measure. Some simple stove top models are basically just a sauce pan with a tight lid and a special handle.

The machines allow the beans to be stirred during the process to prevent the beans at the bottom from burning. It also helps the hot air circulate through evenly.

When comparing models of roasters ensure that the one you buy has a thermometer in the lid as controlling the temperature is important.

Laid Back – Other people prefer to let the machines do all the hard work instead. Simply place the desired amount of green beans in, close the lid and let it do the business for a few minutes.

These deluxe models have inbuilt thermometers, thermostatically controlled heating mechanisms, clever air-flow control geometry and rotating canisters and a timer to automatically shut off the device at the proper time.

At the upper end of the price range, these roasters do everything but eliminate the smoke that invariably accompanies the process.

How Effectively do they heat and Circulate Air?

Most of the roasters available work in a similar manner to popcorn poppers. Hot air circulates round the coffee beans giving them a consistent roast. You may find some models can filter out the chaff caused by the beans bursting from their skins.

With most models you’ll be able to watch the beans roast so you can judge the desired amount. They often have pre-set amounts on the dial ranging from light to dark.

As mentioned already, even heat distribution is very important for an even roast. If your roaster has the heating source at the bottom and air is restricted, you’ll have disappointing results.

Drum Roasters – You can overcome this problem by buying a drum roaster which uses gravity to move the beans rather than a stirrer at the bottom.

Beware, though. Many don’t have windows for observing the roasting process – a must for those who like to experiment and fine-tune the roast. And, not surprisingly, with the greater quantity of bean comes a larger volume of smoke. Be prepared to ventilate well.

Roasters used to be purely for professional use however they can more readily available for home use. Useful for those large dinner parties where you want the freshest possible coffee. And who doesn’t want that?

No Comments » Posted by April / Food and Drink

Although you may only think of coffee makers as modern gadgets for swish penthouse apartments you’d be wrong. They’ve been around almost as long as coffee itself and originally came in the form of a Turkish Ibrik. This is a copper container with a long handle and a grooved tongue. You’ll still find it being used in the Middle East but be careful; it has no filter so produces a very strong brew of coffee.

For those more interested in drinking a beverage than eating coffee grounds, a wide variety of types are available from the plain to the esoteric. Here’s a simple buyers guide.

Most coffee makers you’ll see in the shops are the affordable drip type. You pour the water in the top, it’s then heated by an electric coil, the water then passes through the coffee grounds and into a glass pot sitting on a heating plate.

That’s the very basics covered, now you should be aware of some features available to you.

Coffee makers can have so many controls on them you’d think they were a HiFi. LCD screens can display the time, temperature, timer and various other bits of info.

Auto Shut-Off - Having control over the degree of the brew is essential. If you’re in the habit of forgetting to turn things off then an auto-shutoff is essential. Most people these days are too busy to wait for the brewing process to complete, so they remove the pot before the water has finished draining. Without this feature water would continue to drip and splash onto the heating plate.

The illuminated displays also help on those dark mornings when you can’t find the light switch and haven’t yet had your coffee to get your eyes completely open.

Cleaning your Coffee Maker – Cleaning can be a hassle so if this is something you hate doing then coffee “pods” is the answer. They are pre-measured paper containers of coffee through which the water flows. They’re also very good for filtering grounds. When your coffee has been brewed simply check the pods in the bid. Not very good for the eco-minded however.

Water Filters – Several models are available with water filters, essential for the urban dweller where the water supply tastes more like the water the local swimming baths use. The filters are pricey but a good cup of coffee is priceless.

Permanent coffee filter styles can be had, but with the pods they’re much less important. Debates rage over the environmental impact and the taste effect of the paper from the pods. Vote your conscience.

In-Built Grinder – You can even find makers with in-built grinder however most people prefer to buy them separately for easier cleaning.

No Comments » Posted by April / Food and Drink

People have been going crazy over health and diet since the ’70s.  Faddy diets have come and gone and even come again however one of the “diets” still around is the raw food diet.  Basically this is means the food not cooked above a certain temperature. Generally the upper limit is around 115F/46C.

Whatever your stance on whether raw food is healthy or not, one this is for sure:  chocolate already fits into the category. Its source in the bean from the Theobroma cacao tree, the way the bean is processed and the final product created, all cause it to fit well into the category of raw food.

The way that many backpackers and other outdoor enthusiasts take it is in the form of an organic superfood bar.  It’s low in sugar, often there’s no sugar at all, it’s low in fat and has many nutritional benefits.

Some people even eat the raw cacao beans however you may find them bitter.  Or perhaps you’ll enjoy the zing provided by the natural alkaloids in the unprocessed kernels.  They’re often crushed and mixed with other foods such as walnuts, vanilla powder and cinnamon.

Even those made without the added products can be super tasty and super nutritious. One superfood bar offers a 91% cacao content that is chock full of all the good things in natural chocolate – antioxidants, Theobromine, vitamin B1, magnesium and other compounds.

Another great benefit is that there’s no artificial preservatives required, something we see all too often in other foods.  And while that keeps them safe and palatable for consumption months after being created, it sometimes doesn’t ensure the best taste or nutrition.

But many chocolate products use only the natural preservative powers of the cacao itself. And they are designed to be consumed soon after being made so you get the freshest possible food.

Although chocolate can have a bitter taste which not everyone likes, when combined with dried fruits such as raisins and dates, it can become a lot more to peoples taste.  And that amount of natural, complex sugar is not only tasty, but avoids the excessive rebound that can occur with highly sweetened foods using simple sugars.

Because complex sugars can take longer to digest people don’t suffer from the sugar highs and lows.  That allows the body to process it properly and avoids the headache, dizziness, fatigue and other symptoms that sometimes happen with high-sugar products.

Raw chocolate products also tend to be much lower in saturated fats and calories.  This is great for hikers who may want a high carbohydrate, low fat ratio

If you look at the calory, carb and fat content of a raw chocolate bar then you’ll find that for ever 2 oz, you’ll get 200 calories, 28g of carbohydrate and 10g of fat.  Very different for the average sugar-loaded bar.  Often only a third of the calories are from fat, with 10% of the fat in saturated form. 50% of calories from (mostly saturated) fat is the norm in the average candy bar.

Try a chocolate organic raw food or superfood bar and see if you don’t agree that they taste great and provide terrific nutritional value.

No Comments » Posted by April / Food and Drink

Wow, did you know that there are over 20,000 species of orchid that grow naturally in the wild with a whopping 100,000 hybrids?  It’s not surprising why buying orchids for your home can be confusing.  Although it’s unlikely to find that many species in your local garden centre, here are a few you might like.

Cymbidiums are very hardy orchids and will reward you with a display of flowers every winter and spring if cared for properly.  They can endure extreme temperatures too which means near-frost conditions and full sunshine.  They come in a variety of colours to choose from as well.

Dracula has got to be the weirdest name for an orchid.  Far from sucking your blood, the name in fact comes from the Latin word meaning “little Dragon” and resemble this mythical beast.  They’re similar to the more familiar Masdevallia and there are over 100 species that hail from Central America. Ecuador is full of them.

As a result they are happy with warm days and cooler nights.  The flowers are hairy but give a beautiful contrast to the more commonly found forms of orchid.  Their sepals are very long and will often taper down at the ends. They are covered with dense hairs and give the plant an unusual appearance.

Another type worth investigating is the Stanhope intermedia. Natives to western Mexico, they grow in the humid barranca forests of the Pacific slope at high elevations (900-1,500m/2,950-4,900ft). They bear yellow, highly fragrant flowers on a pendant with an orange hypochile.

Other Stanhope varieties grow in Panama, Columbia and all the way to South America.  Although the flowers often only bloom for a few days, the actual plant is very attractive.  They can even give off a fresh mint scent which can only add to their attractiveness.

They thrive in warm conditions that provide moderate light. They should be kept slightly moist by means of proper pot conditions and a humidifying tray.

The Zootrophion hypodiscus is another fine choice. Native to Ecuador, they grow in the wild at high elevations of 2,100m/6,900ft.  The flowers that are given out are a deep purple and they are very rounded which tapers at the base of the leaves.  The lower sections are offset with white so the effect is really dazzling.

If you like flowers through out the year, the Zootrophion hypodiscus makes a great choice.  They prefer moist and cooler growing conditions and do well in moderate light.  This is ideal if you live in a cooler part of the world as many orchids prefer more tropical conditions.

Elleanthus amethystinus is found in Venezuela and provides a unique look to any collection. These orchids have small, pink flowers that bloom more than once per year. They may grow as tall as 50 inches/20 cm and the foliage looks slightly like bamboo leaves at certain times of the year.

They also like bright sunny conditions which is unusual for most other orchids.  Just make sure they stay nice and moist.

No Comments » Posted by April / Home and Garden

The reason some people like to grind their own coffee beans is due to oxidation. If you buy coffee that has already been ground there is a larger surface area exposed to the air. If you grind at home you’ll be able to minimize the exposure to the air and achieve the freshest grounds. Plus you can grind only what you immediately need.

The problem is that it takes more time and can be messy which is why so many people buy instant or ready ground coffee. When buying a grinder it’s always a good idea to buy the best you can afford.

Grinders fall into three broad categories – burr, blade and crusher.

Crusher Grinders – The third type (crusher) is some kind of mashing device, often an ancient-style mortar and pestle. The result is crushed, unevenly sized beans, so isn’t a recommended purchase.

Blade Grinders – Instead of grinding, blade grinders actually chop. The blade whirls round and slices the beans into increasingly smaller bits so that it resembles small grains. Unfortunately, the grains are invariably too large and of inconsistent size.

This results in the granules releasing uneven amounts of flavour when brewed. Another effect of slicing is often the production of excess heat, as a result of the high speed of the blades. This friction causes the grounds to warm and can dissipate the aroma.

Burr Grinders – The first type of grinder is by far the best choice. Burr grinders feature a pair of motor driven plates with pyramid-shaped teeth that grind the beans to a consistent, small-but-not-too-small granule. Some models will allow you to adjust the size of the grains and the speed of the grinding.

It’s important to be able to control the size of the grounds so that you can achieve the perfect coffee. Being able to control the speed is good because it minimizes the warming effect.

There are two types of burr grinders. Real coffee aficionados prefer the conical burr as it offers the most control of speed and grain size. The only drawback is the noise it makes.

Good conical burr grinders can rotate as slowly as 500rpm. By contrast other burr grinders spin at 10,000rpm or higher, blades between 20-30,000rpm. That allows very fine control and little heat. If you want a Turkish style coffee then fine coffee grinds is very important. Some grinders have a continuous dial, others have a series of up to 40 steps to adjust the granule size.

In addition to the above points you’ll need to look out for a grinder which is well made, easy to clean and is fairly quiet. A cleaning brush and removable upper burrs is essential. Different materials used can also affect how much static electricity is produced – that causes the grains to stick to the burrs and container.

A timer switch and auto-shutoff are both great features along with the ability to see the beans as they are being ground. This will allow you to judge the results. Grounds can change colour slightly depending on the fineness.

Read up as much as possible and read consumer reviews on the internet. If you spend a bit extra on a grinder you’ll be rewarded with the freshest, most flavourful cup.

Bon cafetite!

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No Comments » Posted by April / Food and Drink

If you feel any pain from wearing your contact lenses there is something seriously wrong. Contacts shouldn’t be felt at all, there shouldn’t even be the slightest feeling that there is something in or on the eye.

What’s Causes the Pain?

If you’re once comfortable contact lenses suddenly become noticeable, whether it’s the feeling that there’s pressure on the eye, sharp gritty feeling or a localised pain, then the reason is generally dirt. Sometimes debris can become lodged between the inside surface of your contact lens and the surface of your eye.

If this is the case then finding relief is simple. Because it’s always best to avoid touching your contacts, you can first of all try adding a few drops of your lens solution or lubricant to your eye. Hopefully this on its own will be enough to rinse the debris away. If it’s not, then remove the lens and take a closer look. You might find protein deposits accumulating on the lens surface. If that’s the case, it’s time to pay more attention to your cleaning routine. If you’re experiencing pain with disposable lenses then you’ll probably want to have them replaced.

Always take that uncomfortable feeling as a warning sign. If you allow protein deposits to build up it can become a much more serious problem.

A Tear in Your Contact Lens?

If you have carried out the above advice and still found that wearing your contacts is uncomfortable then it may be that they have developed a tear. Remove the lens, place it on your fingertip and hold it up towards a light source. Look around the edges for what appears to be a tiny fibre. If one is found, investigate further. It could just be something sitting on the surface of the lens however if it doesn’t come away then it’s probably a tear. There’s nothing you can do about that.

What Else Might be Wrong?

Other reasons contact lenses can become uncomfortable include wearing the wrong prescription, a problem with dry eyes, allergies or other medical problems including eyes that aren’t healthy and eye strain. Talk to your optometrist about your problems, they may want to have your eyes tested so that proper corrective measures can be put into place.

That might include a new, properly-fitting contact lens prescription or possibly a different brand of contact lens, one that allows more oxygen to flow to the cornea. The optometrist might recommend using lubricants and/or artificial tear drops when dry eyes are causing the uncomfortable feelings. You might even be given other medical treatments depending on what the problem is. It might surprise you to find out that hormonal and thyroid problems can interfere with the wearing of contacts.

No Comments » Posted by April / Health