Signature 100% Colombian Coffee, 3 Pound

Features

• 100% Colombian coffee
• Finely ground

List Price: $22.90
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• Eight O'Clock Coffee, 100% Colombian Ground, 33-Ounce Bag

Product Description
This Colombia coffee was produced by some of the 600,000-plus members of the National Federation of the Coffee Growers of Colombia, an association of mostly small-holding Colombian growers whose reliably good-quality coffee, community support programs and sophisticated marketing campaigns around the Juan Valdez symbol together constitute one of the great successes of coffee history. That said, this is not a classic Colombia but an interestingly flawed version that also happens to be a remarkable bargain.

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Film Critic

Film Critic

What will I be doing?

            Watching firm and then writing reviews for publication in newspapers or magazines.

What will I need to start?

            Love of all types of movies. If you don’t like films or like only some genres(action films and dramas but not musical or westerns, for instance), forget it. You must also know something about filmmaking: it’s history and some of the greatest firlms that have been made; how films and made; how characters are fleshed out; how action is sustained; what camera shots are available to the director, and how he uses them fro effect; how films are edited; and how the musical score adds to or dilutes the film’s overall effect.

            Reviewing a film is pretty much like reviewing a book of fiction or non fiction: you’ll have to write an essay. (To get an idea of the film reviews that you must emulate or try to beat, read Times, Newsweek, The New Yorker, Playboy, and other first-class publications.) and if you’re just starting out, you’re not likely to get invited to advance screening-that will have to wait until you’ve established your credential –so try to attend the first-day screening of any film you want to write about, write a review, and then send it for publication before the film ends its run. With luck, one of your reviews will get published, and you may look forward to getting more in print if you do your job right

Who will my customer be?

            The entertainment section of daily newspapers, weekly magazine, and teen, women’s, and men’s magazine. But remember that a review is not a one-size-fits-all thing: you’ll have to write in a language that your readers can understand and relate to.

  

How much should I charge?

            Expect P800 to P2,000 for a review of 400 to 800 words and P1,000 to P2,000 for a capsule review(4,000 to 5,000 characters) of several films

How much will I make?

            Your expense in this business is mainly the price of the movie ticket, and if you write great reviews, you may expect many publication to welcome your contributions

Lamb Tartare

Lamb Tartare

By: Jaime Zavala

Ingredients: Serve 4

Rosemary oil

20 grams rosemary leaves

½ cup extra virgin olive oil

Blanch rosemary leaves. Separate leaves form stems and place in a blender. Add the olive oil and purre until smooth. Set aside

Mushroom Relish

Ingredients:

3 tablespoons olive oil

1 medium onion, peeled and chopped

1 cup assorted mushrooms, sliced, with stems removed

1 tablespoon red wine vinegar salt and pepper, to taste

1 teaspoon orange peel, finely chopped

Procedures:

In a skillet, heat olive oil over moderate heat sauté onion and mushrooms. Add red wine vinegar and season with salt and pepper.

Place the mixture into a food processor and process until cut into ifne pieces.

Remove from the food processor and add the orange peel. Set aside.

Lamb tartar

Ingredients

¼ kilo lamb loin, ground or finely cut

¼ cup shallots, finely chopped

½ teaspoon mustard

1 tablespoon truffle oil

1 tablespoon lemon juice salt and pepper, to taste

1 tablespoon chopped parsley rosemary sprig, for garnish

Procedures:

In a ceramic bowl, using two table forks, place the ground lamb, shallots, mustard, truffle oil and lemon juice. Mash until fine season with salt and pepper. Add the chopped parsley.

On a dinner plate, place a 1 inch thick mold. Place a spoonful of lamb tartar inside the mold then flatten. Top with a rosemary sprig. Around the mold drizzle with the rosemary oil and place 1 teaspoonful of mushroom relish. Repeat procedure with the other three remaining dinner plates.

Remove mold before serving. 

Sesame Ginger Asparagus

Sesame Ginger Asparagus

Thin asparagus always makes an elegant side dish. Sprinkle it with a hint of red pepper flakes for an impressive presentation. This dish is lovely served with a fish main course.

prep 10 minutes
cook 15 minutes
makes 4 accompaniment serving

Ingredient:
3/4 kilo thin asparagus, trimmed and cut diagonally into 2 inch pieces
1 tablespoon canola oil
1 tablespoon chopped peeled fresh ginger
1 tablespoon reduced sodium soy souce
1/4 teaspoon crushed red pepper
1 teaspoon sesame seeds
1 teaspoon sesame oil

Procedure:
1. In 12 inch skiller, heat 1 cup water to boiling over high heat. add asparagus; heat to boiling. Reduce heat to medium. cover and cook 4 to 5 minutes or until asparagus is tender crisp. Drain asparagus in colander, then immediately plunge into large bowl of ice water to stop cooking; drain thoroughly.

2. Carefully wipe skiller dry with paper towels. add canola oil; heat oil over high heat until hot. add asparagus, ginger, soy souce, and crushed red pepper, and cook 1 to 2 minutes or just until asparagus is heated through. remove skiller from heat; stir in sesame seeds and sesame oil.

each serving about 90 calories, 4g protein, 8g carbohydrate, 5g total fat( 0.5g saturated) 4g fiber, 0mg cholesterol, 160mg sodium

Adobong Tahong Recipe | Healthy Seafoods Recipe

 Adobong Tahon Recipe

Ingredients

1 lb. Mussels, cleaned and shell removed
3 cloves garlic, crushed
3 tablespoons soy sauce
2 tablespoons white vinegar
4 pieces dried bay leaves
1 tablespoon whole peppercorn
2 tablespoons toasted garlic
2 tablespoons cooking oil
Salt to taste

Procedures:

• Heat oil in a pan. Put-in the garlic and peppercorns. Cook until the garlic turns light brown.
• Add mussels. Stir and cook for 2 minutes.
• Put-in bay leaves, add the soy sauce and 1 tablespoon roasted garlic. Boil. Simmer for 5-7 minutes.
• Pour in the vinegar. Allow the liquid to reboil. Stir and cook for 3 minutes.
• Add salt to taste. Transfer to a serving platter. Top with remaining garlic toast. Serve.

Herbed Vinaigrette

Herbed Vinaigrette

This tasty vinaigrette is sure to spice up your salads

prep about 20minutes
make about 1 1/2 cups


Ingredient:
1/2 cup white wine vinegar
1/2 cup extra virgin olive oil
2 tablespoons chopped fresh basil leaves
2 tablespoon chopped fresh marjoram leaves
2 tablespoon chopped fresh parsley leaves
2 tablespoon chopped fresh tarragon leaves
2 teaspoons chopped fresh oregano leaves
2 tablespoon capers, drained and chopped
1 tablespoon dijon mustard
1/2 teaspoon sugar substitute
1/8 teaspoon ground black pepper(optional)

preparation:
In jar with tight fitting lid, combine vinegar, oil, basil marjoram, parsley, tarragon, oregano, capers, dijon, sugar substitute, and pepper if using. tightly close jar and shake vigorously. if not using right away, refrigerate up to 1 week. shake just before serving to mix well.

each tablespoon: about 90 calories, 0g protein, 1g carbohydrate, 9g total fat( 1.5g saturated) 0g fiber, 0mg cholesterol 55mg sodium.

Keurig Vue Cup Storage Drawer Holder for 25 Vue Pods Packs by DecoBros

Features

• Holder for 25 Vue Pods Drawer (5 Rows X 5 Cols)
• Sliding drawer
• Stackable for multiple drawers, Space saving design
• Easy to Clean, Rubber Mat absorbs vibrations
• Dimensions - 13-1/4-inch lenth by 12-1/2-inch width by 3.125 height

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Product Description
The new design to save up to 25 Vue-cup coffee pods. Easy to slide in and out to get pod you want.
Rubber Mat keep your coffee machine safe to put on the top of the drawer, but also absorbs vibrations
No additional space to store your favorite coffee Pods. Enjoy your coffee with simple organize.

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Roast turkey

Roast turkey

Recipe by Norma Chikiamco

Ingredients: serve 15 to 20

Turkey

1 whole Butterball turkey, (about 9 to 10 pounds) Salt and pepper, to taste

½ cup butter, divide into two portion

1 onion, peeled

Fresh sage, optional

Fresh thyme, optional

Procedures:

Pre heat oven to 425^oF

Remove the packed turkey neck, liver and giblets from the turkey and set aside for making the gravy. Wash turkey well inside and out. Pat dry with paper towels. Season inside and out with salt and pepper.

Melt 1 portion of the butter in a small skillet.

Positions turkey, breast side up, on a rack in a roasting pan and brush all over with melted butter. (if you don know which is the breast side up, just remember, the wing tip has to points upward.)

Cut remaining butter into cubes and insert in cavity of turkey, together with whole onion and herbs, if using.

Season turkey again with salt and pepper. Insert meat thermometer on the thickest part of the turkey, which would be the thigh, closest to the body. Be sure meat thermometer does not touch the bone.

Put turkey in preheated oven. Turn oven temperature down to 350^oF. check after 45 minutes to see if turkey is browning too fast. If so, lower heat to 325^oF. you may also cover the turkey loosely with a tent of aluminum foil.

While turkey is roasting, you may baste it occasionally with the drippings. For this purpose, you should use a basting brush with a long handle. (it is also okay not to baste turkey, if you don’t want to.)

Note: for a 9 to 10lb. turkey. Check for doneness after 2 ½ hours. The meat thermometer should register 180^oF. if it hasn’t reached that temperature yet, return turkey to oven and continue checking after every few minutes. Turkey is fully cooked when the thickest part is pricked with a metal skewer and the juices run clear.

When the turkey is done remove it from the oven and transfer onto a serving platter. Reserve the drippings from the pan for the gravy.

Allow the turkey to rest for about 30 minutes before carving. Serve with gravy and cranberry sauce(available in supermarkets).

Giblet Gravy

Ingredients:

1 turkey neck(from package)

1 turkey giblet (from package)

1 turkey liver (from package)

1 teaspoon salt

3 cups water dripping from turkey

¼ cup flour

Procedures:

Put turkey neck, giblet, liver and salt in large saucepan. Pour in water. Simmer for about 30 minutes.

Let turkey neck continue to simmer in the water for another 30 minutes but remove giblet and liver. Transfer into a mortar and pound with a pestle until of very fine consistency. Set aside.

Remove turkey neck from saucepan and turn off heat. Pry the meat form the bones. Chop meat finely. Set aside together with the pounded giblet and liver. Make sure you also set aside the simmering liquid, which would constitute the broth.

Strain the turkey drippings into a measuring bowl, to separate the liquid from the fat.

Spoon about 2 tablespoons of the fat into a deep saucepan. Add flour and cook over low heat, constantly stirring the fat and the flour until well blended. Pour enough of the broth into the reserved drippings to make 2 cups. Add the pounded turkey meat, giblet and liver.

Gradually pour mixture into the flour fat mixture in the saucepan. Stir over low heat until smooth consistency. Season with additional salt if needed. Strain and serve with roast turkey. 

Lechon Lomi Recipe | Healthy Pork Recipe

Ingredients:

1/2 lb. lechon (roasted pig meat), chopped
1 lb. flat miki noodles
1 1/2 tablespoons fish sauce
1 tablespoon soy sauce
1 piece beef cube or 3 teaspoons beef powder
1 piece raw egg, beaten
1 teaspoon minced garlic
1 medium yellow onion, minced
3 tablespoons cornstarch diluted in 3 tablespoons water
1/2 teaspoon ground black pepper
6 cups water
2 tablespoons cooking oil

Procedures:

• Heat oil in a large pot. Saute garlic and onion
• Put-in the beef cube or piglet and dust. Cook for 5 minutes.
• Pour into water. Bring to a boil and simmer for 30 minutes.
• Add the soy sauce and fish sauce. Stir. Add the diluted cornstarch. Stir.
• Pour the egg. Stir constantly until well incorporated.
• Put in the noodles and black pepper. Stir and cook over low to medium heat for 5-8 minutes.
• Transfer to bowl.

Christmas Chocolate Tree Recipe | Quick Healthy Chocolate Tree Recipe | Chocolate Christmas Tree Recipe

Christmas Chocolate Tree Recipe 

Ingredients

• 300g dark chocolate, chopped
• 1 1/2 cups roasted nuts, chopped
• cake sprinkles for decorating
• icing sugar to sprinkle over to finish

Procedures:

• First, you will need to use templates crossed on nonstick baking paper. See photo. You will need one in each of the following sizes: 16 cm, 13 cm, 10 cm, 7 cm and 4 cm. Use a pencil dark enough should turn the paper to put the chocolate in - do any ink on chocolate. You also have to make a 19cm but I suggest you do this directly on the surface to be present in the tree. This may be a pie plate or plate etc.
• In a medium bowl, melt chocolate microwave on high for 1 minute. Remove and stir until smooth. You may have another 30 seconds.
• Mix through the nuts. Let the mixture cool slightly, enough so that the chocolate holds its shape and does not spread when spoons are placed on the paper.
• Spoon the chocolate with a small spoon is easier, along junctions to form the tree branches.
• Decorate the branches with cake sprinkles.
• Chocolate sets put an extra tablespoon in the center of each cross that this will help to give height and form of the tree trunk when assembled Keep the remaining hot chocolate on a bowl of hot water while the tree is placed. When you are sure the branches are set, again place a spoonful of chocolate in the center of the branch beginning with cross base 19cm.
• Place ontop 16cm branch back to their branches are among the basic branches. See the photo of the finished tree. You have to play to get the balance right, sometimes just adding a small piece walnut under one side is all that is needed. Continue all crosses.
• Leave the Christmas tree chocolate to set. Sprinkle with icing sugar, chocolate tree come alive when you do this - the magic of Christmas.

GROSCHE MADRID Premium french Press Coffee and Tea maker, 1 liter 34 fl. oz capacity

Features

• A true premium quality french press coffee and tea maker, with borosilicate glass beaker and fine crafted chrome housing
• Brews 1 liter, 32 oz. of the best tasting coffee or tea, allowing the fullest flavor extraction from the coffee or tea
• Secondary filter is in the lid, turn the lid to close the spout and retain heat, turn back to pour
• Always use coarse ground coffee in a french press, (1 to 3 tablespoons per mug 300ml)
• You can also use this french press to make loose leaf or blooming tea. Replacements beakers are available from the manufacturer.

List Price: $60.00
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Product Description
Would you like a true premium French Press coffee maker unlike the common types everybody else seems to have? Quality you can see and feel, makes you the tastiest coffee or tea and gives a bold look and presence to your table top. Thats the MADRID French press coffee and tea maker by GROSCHE. A uniquely designed and crafted French press with fine chrome construction makes for a wonderful table top coffee and tea making experience. Commonly known as a French Press coffee maker, this style of manual coffee making has been long accepted as perhaps the best way to make full flavored coffee. By allowing the coarse ground coffee (which is the grind you should always use in a French press - finer grinds can seep through the filters) to infuser completely over a few minutes, the flavors and oils extracted in this process are unmatched. It has a dual filter system, with the main press being one, and another one in the lid as well. When You make your coffee or tea, turn the lid to close the press while your coffee or tea steeps, and turn it again to open it to pour. That will retain heat and allow for better flavor for your coffee or tea. The MADRID French press coffee and tea maker is truly a premium French press unlike any other, for a connoisseur of fine tasting coffees or teas. Replacement beakers are available from the manufacturer as well. The MADRID French press has an ultra premium chrome housing. It is dishwasher safe as well. Since it doesn't use any electricity, and is easy to rinse and clean, requires no disposable filters, a French press coffee and tea maker like MADRID is also perfect for for taking with you on your travels, or camping as well. For more information and product images and demonstration videos please see the manufacturer's websites.

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GROSCHE YORK French Press Coffee and tea maker, 350 ml 11.8fl oz capacity, 3 cup (one coffee mug) size; All Stainless Steel filter (no plastic parts in press mechanism)

Features

• High quality French Press with Borosilicate glass beaker
• All parts, including the glass beaker, metal body, and stainless steel filter are dishwasher safe
• Secondary filter in lid- turn the lid to close the filter and retain heat, and turn it back to pour
• Always use coarse ground coffee in a french press, (1 to 3 tablespoons per mug 300ml)
• You can also use this french press to make loose leaf or blooming tea. Replacements beakers are available from the manufacturer

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• Coffee Coarse Grind Bag

Product Description
The York by GROSCHE is a premium manual French coffee press that will produce the best flavor from any coffee or tea you put into it. York 350 is smaller than the 1L and the perfect size for a single cup. This type of manual-operated coffee maker is regarded as the best way to brew fully-bodied coffee to enjoy the flavor as it was intended. By fully infusing the course grounds (finely ground coffee can seep through the filter), the flavors and oils can be fully extracted and the final result is unmatched! It has a dual filter system, one on the main press and another on the lid. The filter inside in fully stainless steel without any plastic parts, unlike what's found from other leading manufacturer's products. When You make your coffee or tea, turn the lid to close the press while your coffee or tea steeps, and turn it again to open it to pour. That will retain heat and allow for better flavor for your coffee or tea. The York from GROSCHE is for the true connoisseur of coffee or tea. It is easy to clean, does not require replaceable filters, and is dishwasher safe.

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GROSCHE Oxford French Press Coffee and tea maker, 1.0l 34 fl. oz 8 cup (3 coffee mugs). All stainless steel filter (no plastic parts in filter press)

Features

• A true premium quality french press coffee and tea maker, with borosilicate glass beaker
• Easy to clean all glass body and stainless steel filter. All parts are dishwasher safe.
• Secondary filter is in the lid, turn the lid to close the spout and retain heat, turn back to pour
• Always use coarse ground coffee in a french press, (1 to 3 tablespoons per mug 300ml)
• You can also use this french press to make loose leaf or blooming tea. Replacements beakers are available from the manufacturer

List Price: $29.95
Special Offer: check this out!

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• Grosche Zurich 350 Ml French Press Coffee Maker,3 Cup (About 1 Coffee Mug), 0.35 L, 12 Oz, Coffee and Tea Press; Borosilicate Heatproof Glass
• GROSCHE LISBON French press coffee and tea press, 350 ml 11.8 oz fl. oz capacity, Glass body with SS filter press, removable silicone grip base, and included spoon
• Crio Bru Cavalla (1.5 lbs)

Product Description
This high-quality French Press, makes you the tastiest coffee or tea and gives a bold look and presence to your table top. The Oxford by GROSCHE is uniquely designed and crafted to give you the best tea or coffee experience possible in an attractive package that will look great in any setting. This is a style of manual coffee maker that has been long accepted as perhaps the best way to brew full-flavored coffee. By fully infusing the course grounds (finely ground coffee can seep through the filter), the flavors and oils can be fully extracted and the final result is unmatched!

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Hario MSS-1B Mini Mill Slim Coffee Grinder

Features

• Easy to clean / easy to mill coffee
• Size: 70dia 220mm H for a cup of coffee powder 24g (2 for full)
• Space saver with slim design / it can be a storage without handle
• Cap hopper grip handle: polypropylene / mill: ceramic / mill seatspring handle shaft: Stainless

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Product Description
Enjoy the taste of freshly ground coffee at home any time!
Ceramic mortar has no odor, does not rust. The coarse powder is adjustable simply by turning the knob; also, you can calibrate the amount of ground through the transparent bottle. When not in use, you can store the grinder without the handle.
Secure design makes for easier grinding.Easy to clean with disassembled parts, Slim design saves space.

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Chicken Stuffed Pumpkin ravioli with warm curry dressing

Chicken Stuffed Pumpkin ravioli with warm curry dressing

To make pumpkin puree, boil peeled Kalabasa until very soft then mash until fine

Prep: 30 to 45 minutes
cook 25 to 30 minutes
makes 4 serving

Ingredient:
2 cups flour
2 eggs
1/4 cup pumpkin puree
2 apples, chopped juice from 1 lemon
2 teaspoon thai curry paste stock or water
1/4 cup butter
1 onion, chopped
2 tablespoon chopped carrots
2 tablespoon chopped celery
1 chicken breast, cooked and flaked
6 tablespoon cream

Preparation:
1. In a Bowl, put the flour. Make a well at the center and into it pour the eggs and pumpkin puree. Mix until you form a ball of dough. If dry, add a little water. knead lightly. Roll out thinly on a floured surface. Cut into square. set aside.
2.Make the dressing: in a pan, cook the apples with the lemon juice. add the curry paste. add enough water or stock to make a thin consistency. season to taste.
3. In a skillet, heat the butter then saute the onions, carrots, and celery. add the chicken and the cream. continue cooking until sauce has thickened. season.
4. to make raviolis, put a tablespoon of creamed chicken on a square sheet of dough. wet the edges with water then top with another sheet of dough. press the edges together to seal
5. drop in boiling water or stock and cook until done. drain
6. serve with warm curry dressing.

Grilled Rib Eye Steaks with Cauliflower Salad all recipes

Grilled Rib Eye Steaks with Cauliflower Salad

Why this recipe works: the slightly nutty, mildly sweet essence of our cauliflower salad is and ideal accompaniment to the rich flavor of char grilled beef. Instead of boiling the cauliflower, we steam it so it doesn’t get waterlogged; without all that excess moisture, the clean taste of the cauliflower really shines through. The simple adornments of pickled onion, capers, and fresh parsley and tarragon lead the salad complementary flavors that are sharp enough to stand up to the beef. The pickled onion and cauliflower(without the dressing) can be prepared several hours ahead of time. Though we prefer rib – eyes in this recipe, any steak can be used.

Ingredients: serve 4

½ cup, plus 2 tablespoons red wine vinegar

1 tablespoon sugar salt and pepper

½ medium red onion, slice thin

1 medium head cauliflower, trimmed cored, and cut into florets (about 6 cups)

2 tablespoons chopped fresh parsley

2 tablespoons chopped fresh tarragon

2 tablespoons capers

¼ cup extra virgin olive oil

4 rib eye steaks (8 to 10 ounces each), about 1 inch thick

Procedures:

1. Bring ½ cup vinegar, sugar, and ¼ teaspoon salt to boil in small saucepan. Add onion and return mixture to boil. Immediately remove pan from heat and transfer mixture to small bowl to cool.
2. Fit large saucepan with steamer basket and fill with enough water to reach below bottom of basket. Bring water boil. Add florets, reduce heat to medium, cover, and stream until cauliflower is tender, about 7 to 8 minutes. Transfer cauliflower to large bowl filled with ice water to cool. Drain cauliflower and pat dry.
3. Whisk remaining vinegar, parsley, tarragon, capers, and olive oil together in large bowl. Toss in cauliflower and season with salt and pepper.
4. Season steaks with salt and pepper. Grill over hot fire until charred on both sides and cooked to desired doneness, 5 to 8 minutes per side. Transfer steaks to platter and let rest 5 minutes. Transfer cauliflower salad to platter and top with pickled onion. Serve.

Quick prep tip: Cutting cauliflower

Separate the individual florets from the inner stem using the tip of a knife. Cut the florets in half or quarters if necessary so that the individual pieces are about 1 inch wide.

Smart Shopping Capers

We tasted six nationally available supermarket brands of brined non – pareil capers, evaluating them on their sharpness, saltiness, and overall appeal. Our winner was Pareil capers, which taters praised not only for their bright, acidid punch but also for being slightly crunchy, which conveyed a sense of “freshness.”

Positive Thinking Builder

Positive Thinking Builder


1. Can do vs Can't do mindset

Our mental attitude determines the limits we set for ourselves. a can do mindset can open doors for our children and helps empower them. It's Interesting how children's view of themselves change with age.

When I am among preschoolers, and I ask them, How many of you think you are smart?, every single hand goes up. But when I am among high school students, only a few do the same.

The mindset and attitude toward taking charge of situations are very important because these will determine whether a person will develop an entrepreneurial mind.

As a parents and teachers, we need to teach children to see themselves positively and as positive agents of charge.

It is normal for children to say I can't do it!  It's to hard! I'm not good enough  I'm dumb. That's only for smart kids, That's the way it is. I can't do anything about it. But we have to try and correct these pessimist attitudes because these hamper their ability and desire to work hard or come up with a solution.

What we want is for our children to believe that they can be what they want to be. If they develop this can do mindset, then they are on their way to achieving great thins. It is attitude that limits us.

As a parent and educator, I know how important it is to play a role in building  a positive attitude among children. We can do this by giving children enough opportunities to show that they can do it. Give simple goals or tasks they can achieve and appreciate them for doing them.

At home, we can also assign our children simple jobs that have an impact on the real world so that they can appreciate that small actions can make a big difference. You can ask your child to segregate waste and the money earned from selling recyclables can be his extra allowance.

Just make sure that when you give children responsibilities, you also hold them accountable for their actions. This will teach them to take charge, be self motivated and see projects through.

2. It's Possible vs It's impossible 
Napoleon Hill was right when he said that Whatever the mind can conceive and believe, it can achieve

We thus need to encourage our children to ask themselves how they can change situations and dream of what possible. This kind of positive thinking will give birth to innovation, which is at the core of the entrepreneurial mind. Walt Disney built his empire on dreaming of what is possible and stretching imagination. In fact, he created a career of imagineering. encourage children to similarly dream of new thins. Support them by giving them access to the latest information. For example, young boys who have an interest in cars should be encouraged to sketch the future car model of their dreams and give it high tech features that do not exist yet. Give them car magazine and visit showrooms with them to open their minds to endless possibilities. Student were challenged to design their own shoes for presentation to the mentor who owned a number of shoe companies. To encourage a positive attitude, it is important that parents and teachers respect ideas no matter how crazy or improbable some of them are. With proper guidance and access to information, they will figure out which ideas are viable without having to put them down. it is sad to hear statements such as Get your head out of the clouds, stop dreaming! that will not put food on the table. or that not possible. It has never been done! Instead of nipping their ideas in the bud, encourage experimentation. Allow children to make mistakes and tell them that it's all right to make them. Once children start having the It's possible attitude, they will be able to create and innovate.

Chicken Tacos Recipe | Healthy Chicken Recipe

Easy Chicken Tacos Recipe

Ingredients
4 pieces (4 oz.) boneless and skinless chicken breasts
2 cups guacamole
1 teaspoon chili powder
1 teaspoon paprika
1 tablespoon garlic powder
1 teaspoon salt
1/2 teaspoon ground black pepper
2 cups pico de gallo
10 to 12 pieces flour tortilla

Procedures:

• In a bowl, combine garlic powder, paprika, chili powder, salt and pepper. Mix well.
• Rub the mixture over the chicken breasts. Let stand at least 1 hour.
• Preheat oven to 350 degrees Fahrenheit. Arrange the chicken breasts on a greased cookie sheet. Bake for 35 minutes.
• Remove chicken from oven. Chill and then slice. Cover the tortilla with a paper towel. Microwave for 20 seconds
• Place chicken slices in the center of the flour tortilla with guacamole and pico de gallo

Green Beans with Bacon Recipe | Healthy Beans Bacon Recipe

Green Beans with Bacon Recipe

Ingredients
Serves: 6
6 slices smoked bacon, chopped
1/2 onion, finely chopped
1 clove garlic, crushed
625g fresh green beans, trimmed
250ml (1 cup) water
1/8 teaspoon salt
1 pinch freshly ground black pepper

Procedures:
1. Place bacon in a large skillet and fry. Fry over medium-high heat until almost crisp. Add onions and garlic, cook 1 minute more.
2. Add beans and add water.
3. Let the beans cook until water has evaporated and the beans are tender. If the grains are not of course once the water has evaporated, add a small amount of water ever further cook until tender. Season with salt and pepper to taste.

Buko Salad Recipe | Quick Healthy Buko Salad Ingredients

Buko Salad Recipe

Ingredients
4 cups young coconut (buko), shredded
6 ounces sugar palm fruit (kaong), drained
12 ounces coconut gel (nata de coco), drained
2 cans (15 ounces each) fruit cocktail, drained
8 ounces pineapple chunks, drained
1 (14 ounce) can sweetened condensed milk
7 ounces table cream


Procedures:

• In a bowl, combine young coconut kaong, coconut cream, pineapple chunks and fruit salad. Stir gently to distribute evenly.
• Add the condensed milk and cream. Mix until all ingredients are well distributed. Refrigerate at least 4 hours or place in the freezer for 1 hour.
• Transfer to a serving bowl.
• Serve as a dessert.

Pansit Malabon Recipe | Quick Healthy Pancit Palabok Recipe

Pansit Malabon

Ingredients (Palabok Noodles)
500g thick rice noodles
Water

Ingredients (Palabok Sauce)
150g crab meat
150g crab fat
1/2 cup Smoked fish, flaked
3 tbsp annatto powder
fish sauce
3 tbsp cornstarch
2-3 cups of water
4 cloves garlic, minced
1 red onion, minced
oil

Ingredients (Palabok Toppings)
adjust amount to your hears desire
Shrimps, with skin on
Squid, sliced into rings
Mussels, with shell on

Pork crackling (chicharon), crushed
Spring onions, chopped
Hard boiled eggs, sliced
Fried garlic
Lemon, sliced

Procedures:

• 1. In a pot, boil water and cook rice noodles and place according to package directions.
• 2. Once pasta is cooked, drain and then set aside.
• 3. Boil shrimp, mussels and calamari in 2 cups of water to the sauce. Once cooked keep fluid drainage, place the fish aside.
• 4. Shell the shrimp and reserve. Crush with a mortar shells to extract the juice, place beaten shells and their liquid in a muslin cloth or fine sieve over a bowl. Run water used to boil the crushed shells and empty it into a container. Set aside the liquid.
• 5. Shell the mussels and set aside.
• 6. In a blender mix crab meat, crab fat, used to boil water, annatto powder and fish sauce, mixing at low speed for one minute. Remove from blender and then put aside. 7. In a saucepan, add the oil and saute the garlic and onion.
• 8. Add the crab meat mixture and shredded mixed smoked fish.
• 9. In a separate bowl mix the cornstarch with a little water, dilute until free of lumps and then add to the pan.
• 10. Bring the sauce to a boil and simmer until sauce thickens, add water if the sauce becomes too thick. Turn off heat.
• 11. Place noodles in a large bowl pour sauce over and toss to evenly distribute the sauce to the noodles.
• 12. Put the noodles in a large bowl then top with cooked seafood, pork cracklings, spring onions, eggs and fried garlic.
• 13. Squeeze the lemon up.

Kikiam Recipe | Chinese Sausage Recipe

Kikiam Recipe

Ingredients

1 lb. ground pork
1/2 lb. shrimp, minced
1 medium carrot, minced
1 medium onion, minced
1 tablespoon five spice powder
2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon cornstarch diluted in 2 tablespoons water
6 pieces bean curd sheets (tawpe)
1 cup cooking oil

Procedures:

• In a large bowl, combine pork, shrimp, carrots, onion, five spice powder, salt and pepper. Mix well.
• Place a piece of tofu sheet flat on a table. Takes a good amount of pork mixture and arrange at one end of the sheet of bean curd.
• Fold the top and bottom of the bean curd sheets then pull the sides up to form a sausage shape. Dip your fingers in the cornstarch mixture and run it on the end of the bean curd sheet. This will help ensure the kikiam.
• Prepare the steamer. Pour in 4 cups of water and boil. Organize kikiam in steam and then steam for 20-25 minutes.
• Remove from the steamer and set aside. Note: You can place some in the freezer for later use when the temperature drops or you can fry all at once.
• Heat oil in a pan. Kikiam Pan-fry until browned container. Remove from pan and cut into serving pieces

Green Unroasted Paupa New Guinea, Whole Bean Coffee, 5-Pound Bag

Features

• High-quality raw unroasted coffee beans
• Coffee beans are packaged to ensure optimal freshness
• Roast the coffee to fit your own unique tastes
• Perfect for at-home coffee roasters
• 100% unroasted Paupa New Guinea coffee beans

List Price: $40.79
Special Offer: check this out!

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• Green Unroasted Sumatra Mandheling, Whole Bean Coffee, 5-Pound Bag
• Green Unroasted Brazil Santos, Whole Bean Coffee, 5-Pound Bag

Product Description
A unique Indonesian, the trees are actually transplants from the Jamaican Blue Mountain growing regions. The combination of the JBM trees and the unique Indonesian soil creates a coffee that is somewhere in between. Not as earthy as a Sumatra, and with a lighter body then a Java, it is a clean cup with sweet acidity and a deep, complex flavor. We suggest a City to French roast for this bean, to enhance and maintain the excellent flavor qualities of this bean.

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Wasabi Crab Salad Rolls with ginger coleslaw

Wasabi Crab Salad Rolls with ginger coleslaw

Why this recipe works: these sandwiches are inspired by two rather different dishes: the classic New England lobster rolls and the crabmeat and avocado stuffed California sushi roll. The flavor of the slaw is inspired by the seasoned rice in sushi and the gari, or pickled ginger, that’s served in alongside it. We avoid using imitation crabmeat in these sandwiches since it lacks the delicate sweetness and texture of real crab. If there’s liquid in the crabmeat container, we pour it off to keep if from diluting the flavor of the filling and making it watery. It’s best to slice the avocado just before assembling the sandwiches so that the flesh won’t discolor, if it’s necessary to prep the avocado ahead of time, keep it from browning by sprinkling the slices with lemon juice and covering by sprinkling the slices with lemon juice and covering them with plastic wrap pressed directly against the surface. We prefer New England style hot dog buns the kind that are sliced across the top rather than the side here because they’re less bready and they let the filling take center stage.

Wasabi crab salad rolls with ginger coleslaw

Ingredients: serve 4

¹_/3 cup mayonnaise

1 tablespoon sriracha

1 ½ teaspoons lemon juice

4 scallions, sliced thin

12 ounces fresh lump crabmeat salt and pepper

12 ounces green cabbage, cored and shredded

1 small red bell pepper, seeded and julienned

3 tablespoon toasted sesame oil

1 ½ teaspoon grated ginger

1 avocado, halved, pitted, peeled, and sliced thin

4 hot dog buns

Procedures:

1. combine mayonnaise, sriracha, lemon juice, and 2 scallions in medium bowl. Add crabmeat and stir until thoroughly coated. Season with salt and pepper.
2. toss cabbage, bell pepper, and remaining 2 scallion in large bowl. Whisk vinegar, oil and ginger in small bowl. Pour dressing over cabbage and toss to coat. Season with salt and pepper.
3. divide avocado slices among hot dog buns. Fill each bun with portion of crabmeat. Serve with slaw.

Smart shopping crabmeat

Unless otherwise labeled, crabmeat starts with cooked Atlantic blue crabs. If money’s no object, try lump crabmeat. Usually packed in plastic containers available in the refrigerator near the fish counter, this product features big, tender chunks of crabmeat. It has the best texture and freshest flavor. Most lump crabmeat is pasteurized to extend its shelf life. If you find fresh crabmeat from just – cooked crabs(available locally when crabs are in season), it will taste even sweeter. Whether fresh or pasteurized, lump crabmeat is pricey, ranging from $19.99 to $23.99 per pound. Imitation crabmeat, made of Pollock that has been dyed orange, does not taste anything like crab. If fact, it doesn’t taste like anything, period, so don’t be tempted by the low price. 

Nutella Chocolate Hazelnut Spread Recipe | Healthy Spread Recipe

Nutella Chocolate Hazelnut Spread

Ingredients:
2 cups (8 ounces) hazelnuts
1 cup powdered sugar
⅓ cup Dutch-processed cocoa powder
2 tablespoons hazelnut oil
1 teaspoon vanilla extract
⅛ teaspoon salt

Procedures:

• Preheat oven to 375 degrees F. Spread hazelnuts in a single layer on a baking sheet and roast until dark brown and fragrant, 12 to 15 minutes, rotating the baking sheet halfway through cooking. Keep a close eye on them because they can go from perfect to burnt roast in a short period of time. Transfer the hazelnuts in a medium bowl.
• Once the nuts are cold enough, place a second plate upside down on top of the bowl with hazelnuts. Shake vigorously for 30 seconds to remove the skins from hazelnuts. It may take a few times to get all the skins, each time, remove the nuts that have lost their skin to the bowl of a food processor, then continue stirring.
• Process the hazelnuts in a food processor until the oil is released and forms a smooth paste, loose, for 2-5 minutes, scraping the bowl often.
• Add the powdered sugar, cocoa powder, hazelnut oil, vanilla extract and salt and process until completely incorporated, scraping bowl as required, about 2 minutes. The mixture will loosen and become brighter. Transfer the spread of a jar with a tight lid or an airtight container. You can store it in the refrigerator or at room temperature for up to 1 month.