Tips on Great Sandwiches

Sandwiches will always be a great topic, as there is a lot of things you can put between two slices of bread. Just remember that darker breads usually have less sugar and that you should keep the condiments down to a minimum.

The American lunch classic is the bologna and cheese. The best thickness is usually two regular slices between two slices of processed cheese. Of course, meat and cheese is the default sandwich; a good variant is braunschweiger and cheddar slices.

The BLT is a favorite as well. At least four slices of bacon, a thick slice of tomato, and a good-sized leaf of lettuce works. Avocado is not a bad addition.

For energy, nothing beats a good peanut butter and jelly sandwich. Throw in some sliced banana for some extra flavor, but this is an excellent sandwich when you need some extra energy.

A lighter version is cucumber and bean sprout on white bread. Put on mayonnaise and a light mustard, and it should be fine. 

Diabetes and Holiday Survival

It sucks to be diabetic during the holidays. All of the really great foods are made during the holidays, and it can really aggravate anyone who likes food. Not only do people cook and prepare all of the rich, fat foods, but they also do a lot of baking ensuring that there is are a lot of carbs lying around. This ensures that there are a lot of pitfalls for dieters in general, and diabetics specifically. It really helps to think like a lactose-intolerant Adkins sufferer during the holidays.

One of the problems is that a lot of foods have a lot of hidden carbs, especially from the perspective of a diabetic. Sausage filled with cheese, for example, has a bigger effect on blood sugar than regular sausage. Some people will take out healthier ingredients and replace them with less healthy ingredients, such as reducing the amount of vegetables so as to have more cheese or sour cream. There is also more cooking with fat and lard, which also increases the carbs in food.

There are also more eating contests. While this makes sense from an evolutionary perspective (the winter months were lean and food still spoiled so it made sense to eat a lot at the beginning of winter), it can hurt diets. This is when people cook ridiculous amounts for family (pyramids of tamales are familiar sights in some families), so there is some pressure to eat as much as possible. This is especially intense when there are different generations involved, especially as teenagers eat to take advantage of the available food and older people just eat to show that they are as young and virile as ever. In cultures where masculinity and virility are king, this can lead to some truly prodigious amounts of food eaten.

It doesn't help that sugar and cream cheese seem to be in everything. It will obviously be hard to avoid them, especially as they seep their way into dinner, but a little judicious judgement should go a long way. The big thing is to avoid sugary desserts as much as possible, and to limit bread and stuffing as much as possible. It can help to let whoever is cooking know about any diet limitations before they start cooking. It can also help acting as if you have no insulin; that mentality can really help save your neck in the long run. You also need to resist a lot of the temptation to compete against others, especially teenagers; it can only end badly for you.

The bottom line is that you need to keep an eye on what you eat and know how to prepare it. It is just a matter of knowing what you eat and doing your level best to eat healthy, even when the universe conspires against you....

Tips on Quick Late Night Snacks

Late night snacks are always a problem. A good healthy snack is a bowl of chips and some pico de gallo.

Try some tostadas. In a pan, warm up a couple of tablespoons of oil. Fry off whatever you want on top, such as some sliced or diced peppers, tomatoes, and onions, and put it in a bowl. Fry off a corn tortilla until it's crunchy. Throw the ingredients in the bowl on top of the shell, add some cheese and/or sour cream, and you're good to go.

Always keep a box of flavored something around. You would be surprised how often it comes in handy when it comes to dealing with the late night munchies.

Avoid nuts and anything with grease. It helps cut down on heart burn, and eating something that heavy is usually a bad idea.

There are a wide variety of dry snacks available, and usually a handful or two should take care of the munchies

Tips on Planning Your Walk

If your morning walk lasts for more than twenty minutes just to get there and the return trip is also twenty or more minutes, feel free to grab a small snack and something to drink. The key here is small, people; this is not the time for hamburgers, candy bars, and big bags of potato chips.

If you can, choose to live within fifteen minutes of an actual grocery store. This gives you a excellent excuse to grab your groceries as part of your morning walk.

The same applies for your morning coffee. Having a small reward of some sort waiting for you at the middle of your walk can actually motivate you to get out even on the most onerous of mornings.

If you do pick up groceries, limit yourself to one or two bags. The groceries can add an extra bit of exercise, which is great, but they can also add some extra risk as well.

Keep in mind the Five Minute Rule: It is virtually impossible to spend less than five minutes in a store. This is important for those who are trying to limit their exercise, either out of necessity or preference. This means that a store that is fifteen minutes away will actually end up being at least a 35-40 minute walk.

Tips on Planning Your Route

When you are planning your running route avoid including restaurants, mini-marts, and food carts if at all possible. You don't want to be tempted by more calories than you just burned off.

If you are forced to use a street with a number of eating establishments do so in the early morning before they open. Same distance, less temptation.

Another temptation to use such a street is because of the perception that it's safer (eateries increase foot traffic, which also increases the chance of getting help in an emergency). For runners, loneliness is actually better as it hard to run through a crowd, and the possibility of injuries also increases.

If you're going to visit a farmer's market, don't combine with an exercise run. It's always a bad idea for exactly the same reasons as an eatery in your path.

If you are running, don't shop, even if you are picking up something for later. It creates its own injury risk (it may cause balance issues, especially if you trip). You may also grab something heavier (in weight or calorie) than may actually be good for you. 

Tips on Using Corn Starch

Corn starch should be a part of every kitchen. It can be used to thicken just about everything liquid. As long as you remember to mix it in cold water before adding it, it makes a great addition to stews and gravies.

Pot pies can be made by making a beef or chicken stew and then adding just a little corn starch at the end.

Adding corn starch to a gravy gives it a translucent look. Although this may not work for biscuit gravy, it does for most dinner gravies.

You can make a decent pudding with some boiled milk, some corn starch to thicken it, a few egg whites, and a little sugar.

If you run out of baking powder, combine one part corn starch, one part baking soda, and two parts cream of tartar. 

Alcohol and Blood Sugar

Part of what makes the holiday season more fun is alcohol. The imbibing of spirits lowers inhibitions and makes the partying seem more joyous even as it creates more somber moods and increases the possibility of violence. For diabetics it creates an interesting issue: It can actually cause a dangerous drop in blood sugar levels, increasing the possibility of hyperglycemia. For those who try to moderate their blood sugar, this can make life interesting, as they need to control their blood sugar most when they have the least amount of control.

Of course, the simplest solution also creates the biggest problem: You can deal with the potential drop in blood sugar easiest by grabbing something to eat. However, during the holidays this means that the foods most readily available are usually higher in sugar and carbohydrates, meaning that the cure can be worse than the problem. Making it worse is that the more alcohol you get into your system the more likely you are to make poor decisions. This means that a diabetic must practice moderation in both drinking and eating in order to be maintain a proper blood sugar level during the holidays.

Some drinks are worse than others. Keep in mind that different alcohols affect people differently; wine can affect some people faster than beers, meaning that the same person who drinks gallons of beer with minimal results can get drunk from a glass or two of wine. It pays to know your limits, as the drunker you are the more likely you are to suffer a drop in blood sugar, assuming you are drinking on an empty stomach and stay that way, or are likely to increase your blood sugar if you continue eating while drinking. If you only drink a glass or two you should be fine, but more than that and things start to get interesting.

[For those that count carbs as a way to keep blood sugar in control, different drinks have a different amounts of carbs. Wine is the lowest, at 2-3 grams per glass, while beer has the most at 12-20 per 12-ounce glass (in general, the darker the beer the more carbs it has, with an IPA at 12 and stouts at 20). Sake is in the middle at 10 grams per 5-ounce serving. Spirits can be sort of a mixed bag; although most spirits are pretty much carb-free, but liqueurs and other additives, such as infusions and other flavors, can add up to 20 grams. There is also the possibility that a bartender at a busy bar can give you a non-diet version of a diet addition, such as a regular soda instead of a diet one. As such, avoid mixed drinks if at all possible.]

It is possible to survive the holiday season as a diabetic. You just need to relax and know your limits, and make sure that you have something in your stomach before you start drinking. Keep in mind that moderation is your friend and you should do okay. 

Tips on Quick Desserts

Desserts can be a lot easier to make than you think. Although a great dessert can be a bowl of fruit, there are some great options if you have some time.

Of course, if you want something a little more interesting than a bowl of fruit, mix some grapes, some mandarin slices, and cube some melon (a mix of cantalope can be and honeydew works really well). You can also add in some sliced strawberries and a little white sugar as desired.

Pudding can be easy enough to make at home. All you need is a couple cups of milk, enough sugar to flavor it, and some corn starch to thicken it. Melted chocolate is the default flavoring, but you can throw other flavorings in there as desired. Suggestion: Add a little espresso to the chocolate.

Graham crusts are inexpensive, and they can be filled with just about anything. Although a cover is desirable, you don't need one. A can of pie filling will fill one up, and they can be cooked in a under thirty minutes.

If you get tired of the usual flavors, unflavored gelatin can  becantaloup a great thing. Substitute fruit juice or other liquid for the water, and you can throw in almost any fruit,and some vegetables (celery seems to be a favorite for some reason).

Pancakes are another favorite. For a dessert version, think adding about a teaspoon of vanilla extract, using chocolate syrup, and toss a scoop of ice cream on top, or use whipped cream. 

Gingerbread Houses For All Ages

Whether or not you have a kid in the house, odds are good you're going to try to do a gingerbread house at some point. You're going to get-together all of the right candies, make the bread, and realize somewhere along the line that you needed some better planning. So let's talk about making the perfect gingerbread house.

Before you even get to mixing things up, you need to seriously plan what you are about to do. This means you need to draw up actual plans for the house to figure out what pieces you will need, such as the roof, the walls, and possibly the floors. You need to be able to break it down to the simplest parts, and then cut out cardboard patterns that match those plans. Make sure that the plans align correctly, ideally by using them with tape to build your house, before you even begin putting your house together.

[Note that I'm suggesting you try to keep it simple, especially for your first house. Keep the surfaces flat and simple. Try to limit yourself to maybe cutting out doors and windows, but otherwise don't do all of the fancy things such as pipes and chimneys just yet. I'll include some hints on how to do them but that's for advanced builders.]

Once you have the plans you are happy with, mix the following together in a bowl, blending in the flour and water last:
1/2 cup (1 stick) room-temperature butter
1/2 cup dark brown sugar
1/4 cup light molasses or dark corn syrup
1 tablespoon cinnamon
1 tablespoon ground ginger
1 1/2 teaspoons ground cloves
1 teaspoon baking soda
2 cups all-purpose flour
2 tablespoons water

Put this in a refrigerator for half an hour or until firm. Meanwhile, make royal icing that will act as the cement:

1 pound (3-3/4 cups) powdered sugar (sift if lumpy)
1 to 2 large egg whites (4 teaspoons packaged egg whites and 1/4 cup water may be substituted)
1 teaspoon almond extract, vanilla or lemon juice (your choice)

Once mixed, put in an icing bag and make sure that it is thin enough to pass through a 1/4" nozzle, adding more lemon juice if needed.

Grease a pan and preheat the oven to 375 degrees. Flatten the dough out to about 1/4", and start cutting out your pieces. Put the pieces onto the greased pan as you cut them out and once that is full put into the oven (assuming it's ready). Continue this process until you have all of the pieces you need. If you need more dough, make it; if you end up with too much make it into gingerbread cookies. Cook the pieces for 15 minutes.

[If you want to make more advanced pieces, create cardboard forms of them, and then cut those out. To start you off, a pipe starts out as a rectangle and a cone is a circle with a piece cut out. Before you cook them, assemble them taking care to not ruin them and then stand them up on the pan.]

Assemble as per your plan, using the icing as cement. Do not be in a rush; the pieces may take a few seconds to set properly. Assemble from the ground up; you may tempted to assemble sections first and then incorporate them into the whole, but that actually complicates things. Once the basic building is built, leave alone for about fifteen minutes, preferably in a refrigerator, in order to let it set more solidly. You may then charge ahead as far as decorating it goes. Gumdrops, licorice strands, candy canes, and hard candies are the traditional decorations, as well as gingerbread men.

Keep in mind that this for the house itself. If you want it on a cake, you need to build it on the cake, with all icing in place before you assemble the house. You can have all sorts of fun with this, and build whatever you want. You can also use different colors of icing, plastic figures, and anything else you want to make yours as unique as you wish. Just remember that you will need to demolish it at some point, and clear away the pieces. This will be a house you will enjoy destroying. 

Tips on Eating at a Restaurant as a Diabetic

There are a number of issues that can easily trip up a new diabetic. Keep in mind that sugar is not as easy to avoid as you may think, and that you need to think a step or two ahead of the game. Know how to read labels and pay attention to them if you want a low blood sugar.

While pizza is an obvious trap, Mexican food isn't. Dairy is the biggest foe of a diabetic, and Mexican foods have a lot of cheese, crema, and sour cream. Flour tortillas are another problem, and mole (which is chocolate-based) can be all sorts of fun to avoid.

Oriental foods are an interesting puzzle. While the cooking method is incredibly healthy, the sauces aren't. Rice vinegar and hoisin sauce both have a lot of sugar in them, and rice converts far too easily to sugar. In essence, stir frying and steaming are great, but try to limit the amount of sauce and condiments used.

If you drink sodas, know the the difference in taste between regular and diet, and don't be afraid to send the drink back. It's your body, and most servers respect customer fears when it comes to food.

Fruit can be one of your biggest problems as it has so much sugar. As much as you should be eating good food and avoiding pills, a vitamin C pill may be a better solution than fruit in this specific case.

Tips on How to Use Your Tablet for Fitness

Tablets and smart phones may not seem like exercise tools, but they can be. For one thing, see the tips on music.

There a number of timers available for them, and a number of exercise require timers and stopwatches. Find one you like and go for it.

A lot of them also have the ability to transmit video. With a decent set-up, you can do exercise with someone else, allowing you to exercise with someone else and gain all of those advantages.

In some cases your form can be an issue. The ability to record video can allow you to video your exercise regimen and then look for incorrect form.

There are numerous apps that can track exercises and calorie intake. These can make sticking to a regimen a lot easier. 

Tips on Using High School Exercises

The old high school gym class has some great ideas on exercises you can use for some great cardio. Jumping jacks make a great stretching exercise, especially for runners, as they stretch out every muscle you have.

Burpees are another fun one, and not for the weak.For those curious: Drop to ground so that your hands touch the ground. Shoot you legs out so that you are in push-up position and do a push-up. Pull your legs back up under your body. Stand. Repeat as needed.

Side-stepping is another great exercise, especially for those that like a precise exercise. Stand in the middle of two line five feet apart (or 1.4 meters), feet just outside your shoulders. The idea is to sidestep just outside the line to the right, then just outside the left line in two steps. You sidestep just past the right line again in two step. Repeat.  Basically, you want to do as many as possible inside of thirty seconds (increase as needed).

Jumping rope is another classic. Get into a high-stepping running motion (your knees should hit a right angle, or close to one); count a jump as when your right foot hits the ground. Start with a hundred jumps and go from there.

Speed jumping is another idea. Just jump as quickly as possible and don't worry about form. Start with a thirty-second and go from there. 

Tips on How to Use Fish Sticks

Fish sticks (or even battered cod) may look unappetizing, but there are some great ways to use them in other dishes. Oh, and a great basic tartar sauce is to combine mayonnaise, pickle relish, and a little garlic powder, with your option for either wasabi powder or cayenne pepper for heat.

The fish taco is an obvious choice. A smaller flour tortilla, some lettuce, a little cheese, some tomatoes, and either tartar sauce or salsa makes for a great basic meal.

A weirder option is the fish stick chowder. Make a regular chowder, and bake the sticks. Dice the sticks up and add to the chowder. Let it cook for about twenty minutes. There will be a different texture, and it may taste a little saltier, but otherwise it should be okay.

You can also dice them and use them in a salad in place of croutons. This works well with a caesar salad or a regular salad, and with a basic ranch or thousand-island dressing.

These also make a decent sandwich. Bake them and throw on wheat or white bread covered with tartar sauce. Add a slice of cheese, cover, and nuke for about twenty seconds, and enjoy.

Looking at Presents for Amateur Cooks

If you're thinking about doing wish lists, odds are good that you're going to want to look at a lot of cooking tools and toys. You need to do some serious research into what you want in order to make sure that you're getting something that you will actually use and not just have on your shelves. Here is some advice on how to decide if something will be used or if just takes up space.

1) Avoid items that solve very specific problems. Ramen cookers are an obvious example: They sound great, but all they do is provide another way to cook ramen, making hem no better than a regular bowl. Given an appearance geared more towards utility than looking good, and they are likely to take up space rather than see actual use. The same goes for anything that solves a specific problem rather than a more general purpose.

2) Debate time-saving devices. A sandwich maker actually works well as it saves time cooking and cleaning, and allows for a wide variety of sandwiches. With a little imagination, this is something that can make lunches really easy and ensure that you have a great hot meal very quickly. However, not all time-saving devices work, or require the cook to learn new skills in order to make the device work. Overall, debate if the device actually works as advertised, and if it actually does save time.

3) Debate healthy options. The George Foreman grill is great little device as it grills meat and drains the grease away. This means that any meat cooked on it has less fat than regular pans, where the meat is allowed to soak in the fat as it cooks. That makes it great for anyone looking to lose a few pounds or have healthier foods. Some so-called "healthy options" really aren't, so it helps to do your research.

4) Look to see if adds any additional capabilities. My personal favorite here is the bacon bowl. It allows you to take some strips of bacon, make it into an edible bowl, and then allows you to fill that bowl with something even better. The same goes for the device that allows you to create stuffed burgers (burgers made of two patties with something in the center). These are great little additions to any kitchen as they allow you to have some fun in the kitchen. These make great stocking stuffers for beginning cooks.

Obviously pots, pans, and basic utensils make for some great presents as well, especially for beginning cooks. If there is something that you are looking for, let your friends and family know. They may not get it for you, but you never know. "Nothing ventured, nothing gained" should be your watchwords before your birthday and holidays, so make sure that you listen to them. You may just be pleasantly surprised.

Tips on Preparing for Lazy Days

There are always going to be those days where you don't want to cook. Luckily you are a bachelor, and you have prepared for this day. This is why you always keep a box of burritos in the freezer.

Another good dinner to keep in your freezer are pot pies. They come in a variety of flavors, they have a good mix of ingredients (including vegetables!, and actually taste pretty good. One or two makes for a great dinner.

You want to avoid having chicken nuggets (or anything similar). They aren't bad, but you want to avoid eating them too often. Chicken nuggets tend to act as mood enhancers for any mood you're in, especially if you eat them over the long term (high carbs/high proteins/low everything else diets are used for brainwashing). If you have a bag, odds are good that you will go through it quickly, and they should be used as a back-up, not a primary meal.

Salads are always a good, quick meal. You can always add salami or other sliced meats if you want some meat, and chick peas, peanuts, and walnuts act not only as a good protein but also to make it crunchier.

Bachelor quesadillas are another quick fix. Take a tortilla, cover with grated cheese and sliced meats (pepperoni works best), and then spread some salsa sauce on top of that. Throw a little more cheese on top of that, and cover with another tortilla. Nuke for about two minutes, and let cool for a few seconds. Slice it like a pizza or eat it as is. 

Winter and Your Slow Cooker

Winter is definitely the time to bring out the slow cooker, if you haven't been using it already. Winter time is definitely the time a slow cooker can shine, especially for those who get tired of the cold easily: Nothing can really beat putting together a stew in the morning and coming back to a piping hot meal in the evening.

Your basic beef stew is simple. Cube and brown a pound of stew meat. Caramelize half an onion (diced) and mushrooms at the same time. While you're doing that dice or slice up four medium potatoes. Put all of this in a container and put in the refrigerator. In the morning, right before you head off to work, put in the slow cooker on the warm setting. Throw in either four cups of water or a container of beef stock, and a total of four cups of vegetables, such as peas, carrots, or or virtually anything else. When you get home, add water as needed and crank it up a notch. By the time you are out of your clothes and ready for an evening in front of the television, it should be ready to go.

Feel more like chicken noodle soup? Dice up some chicken and onion, slice up some carrots and celery, and fry it all off. Put it in a container for morning, when you will add a container of chicken broth or four cups of water and two cups of vegetables, such as peas or corn. Throw in either a cup of rice or two cups of your favorite pasta (preferably some form of macaroni or egg pasta, but any bite-size pasta will do). A nice simple soup that makes everyone happy. Usually.

If you're feeling a bit more adventurous, you can try a simple clam chowder. The only real prep the night before is peeling and then dicing up three medium potatoes as fine as you feel comfortable making. In the morning, throw in a 16-ounce can of condensed or evaporated milk, a 24-ounce can of clams (drained), a stick of butter (or two cups of margarine), two cans of kernel corn, one can of cream corn, and two cups of water, as well as the diced potatoes, and let it cook during the day. When you get home, yoiu should have a good clam chowder.

These can be modified a little in order to fit your tastes. If you want a vegetarian version, you can eliminate the broth and substitute portobello mushrooms or tofu, frying as desired, and then adding soy sauce of miso flavoring as desired. You can also add leafy vegetables, such as kale or spinach, for a healthier soup. If you want any of these a little thicker, put a quarter of a cup of corn starch in a bowl and add a cup of cold water, mix well, and stir in. Also, don't forget to season; two tablespoons of pepper and some salt should work wonders, but don't forget garlic powder and onion salt.

So if you want to fight against the cold, your first step should be to get your slow cooker up and going and have some fun with it. The winter may be cold, but you don't have to be. 

Tips on How To Shop Healthier

Eating right can sometimes be as simple as looking at what kinds of food you buy. For one thing, you should have more ingredients and fewer meals that just need to be prepared; basically, you should have more bags of pasta than boxes of macaroni and cheese.

You should have relatively few cans. Canned food has more corn syrup and sodium than raw foods, and usually doesn't taste as good as food prepared from raw ingredients.

The same applies to frozen foods. However, an additional consideration is that frozen foods also tend to be heavy in carbs and general sugars. Combined with convenience and you may end up eating too many of them.

You should have plenty of vegetables and, unless you are diabetic, you should have plenty of fruits. Fresh ingredients make great snacks, and you can normally eat as many as you want.

Having a lot of frozen raw meat is actually a good thing. Just make sure that it's packaged properly in order to avoid freezer burn and in ready-to-cook sizes. 

Tips on Using Video Games for Exercise

Video games present their own options for exercise. Find one that you like and go for it.

Exercise games come with every system, either as part of the network or an accompanying game. Take advantage of that.

Dancing games are also great. Don't focus on the scores so much as getting some exercise in.

They also encourage doing it as a team. That can be a great source of support and can keep you doing it, thus ensuring you get some exercise and have fun doing it.

Try to play games using full gestures whenever possible. It may be easier to just swing the controller, but you get a lot of exercise if you act like you are swinging a bat or racquet. 

Tips on How to Enjoy Swimming

Swimming can be a great exercise. However, make sure that you enjoy it safely.

Debate swimming alone. It's way too easy for even a strong swimmer to get into trouble, and having someone nearby is never a bad thing.

Resting and stretching is even more important in swimming, given the potential risks. Do not see either as a form of weakness, but as a form of survival.

Make sure that the suit you wear fits snugly but not tightly. You want it to be able to enjoy the swim, but you don't want to deal with embarrassment caused by a suit that falls off.

Ironically, hydration is even more important during swimming. Know where all the fountains are and remember to drink often. 

Tips on Avoiding Bad Advice

There are a few simple basic tips on eating healthier, and sometimes it starts with ignoring bad advice. If someone tries to guilt you into eating healthier, that's usually the best sign you should ignore them.

Too many people look at one part of the label in order to determine whether or not something is healthy. Any particular item needs to be looked at in context of the overall diet; an item that looks unhealthy by itself can actually be healthy when the entire diet is looked at. Eating chips that are high in sodium may look bad, but if the person doesn't gain sodium from any other source they can actually work as the body does need a certain amount of sodium.

Too many people ignore the concept that diet needs to be managed rather than controlled. You may need certain nutrients that a controlled diet doesn't supply; if you worry about ignoring your plan more than getting the right nutrients you're actually going to end up sicker than you want to be.

You need a certain amount of calories in order to function. Keep in mind that he average person needs a lot more calories than most diets allow, making them unhealthy for most people, and leads to feeling tired all of the time as well as apathy. So don't avoid calories unless directed by a doctor.

If you are getting most of your vitamins through pills and supplements, you are likely doing something wrong. Take a hard look at your diet and adjust so as to gain more vitamins through food and not pills.

Using Chili to Avoid Being Chilly

One of the problems with winter is that you will be looking for anything that is hot or spicy in order to keep from freezing. One of the best things you can look at is a good bowl of chili, especially if you have a slow cooker.

You can do this vegetarian style or carnivore style. If you want to do this vegetarian style, then just go the next step; you do not need to make any substitutes. If you are going to add meat, stick to beef, venison, or goat; you need a meat with a strong taste and so pork, fish , or chicken just will not do. You can use shredded pork, but otherwise pork just lacks the bite needed. Use ground meat or diced chunks and brown without seasoning; a pound should be sufficient but you can add more. Once browned put it in a container for morning.

The bean of choice is the red kidney bean. Soak two pounds the night before, and then drain off the water before putting it into the cooker with two cups of fresh water. Add in the meat, along with a tablespoon each of cumin and chili powder, as well as a half-tablespoon of cinnamon; if you want it spicier add more of those ingredients. Kick in two tablespoons each of garlic powder and onion powder, as well as one tablespoon of salt. Mix in two 8-ounce cans of tomato paste and a 12-ounce can of diced tomatoes. If you want to add in more flavor, add a cup of barbecue sauce. Put the beans on low as you head out the door. When you get in, crank it to high for an hour, and they should be good to go.

There are some great variations. Bacon is one obvious variation, especially if cooked to a crisp before being added. You can also add diced onions; you can throw them in raw, but caramelized is better. A little extra spice can be added by throwing in a cup of diced jalapenos. For a slight exotic taste, a little curry will do wonders, but just a little. If the chili isn't thick enough for you, you can blend in some flour; this is one time when you should avoid corn starch. Otherwise, you want to avoid adding too much; chili is best when it is simple.

When you serve it, debate adding a topping of sour cream, diced tomatoes, grated cheese, or sliced jalapenos; just one will do. If you need to add bread, your best bet is either cornbread muffins or tortillas, preferably cooked until toasted. Quesadillas also work. You can also serve it on top of potatoes; roasted potatoes works, but French fries are the best option. Ultimately, chili is a simple meal that works well as a way to keep the winter cold at bay, even after you have finished the meal, and one that will fill you up rather nicely.

Tips on Making New Recipes for Others

Before you do a recipe for someone else, do it for yourself first. This gives you a chance to iron out any problems ahead of time.

If possible, do it without seasoning. This gives you a baseline to work from and gives you a better idea of what seasonings you need to add to it.

Before you start make sure that you have all of the needed ingredients and you know exactly how to do everything required. It sucks to start something and realize that you have no idea how to do it or that you don't everything you need.

Keep in mind that substitutions that normally work don't always. Only substitute when you know that it will work out.

Once you have done the recipe at least once, have fun with it on the next try. You may find out that you like the new recipe more, and at the very least you get better at cooking. 

Sugar Cookies: Advanced Techniques

So let's assume you have the basic sugar cookie recipe mastered, but you are getting bored of it. You understandably want to try something more interesting. Fortunately, the basic sugar cookie recipe lends itself to so much more.

The appearance is the best place to start. You can use food coloring to modify the appearance; a couple of drops should be more than enough to change the color lightly, so color to desired darkness. You can do a light mixing so that there are splashes of color rather than a solid color. You can also separate the mass of dough into smaller sections, roll the dough into inch-thick logs, color each differently, and then cut into inch-thick wheels. You can then match up wheels of different colors and roll them out using a straight back-and-forth method.

Don't want to use cookie cutters? You have two options: Roll up the dough into a two-inch-thick log and the square off the ends. You can then use a dough cutter to slice the log into quarter-inch sections (you don't need to be exact) before putting them on the cookie sheet. You can also use roll them into 1" balls as well (if you use a tablespoon, they are called "drop cookies"). You may want to cook these an extra two to three minutes to make sure that they are cooked. You can also use cookie cutters, but create ridges before you throw on the sheet.

You can also add things to them. If you cut them into circles, a Hershie's Kiss can be pressed down in the center before cooking, or you can use small bits of fruit. You can also add up to about a cup of ingedients to the dough, such as chocolate chips, cocoa powder, shredded coconut, or any variety of fruits. Take out the vanilla and almond extract, and you can replace it with chocolate liqueur or any kind of cooking wine or sherry. For something special, add in a tablespoon each of orange zest and lemon juice. You can also add in a half cup of dark molasses and a tablespoon of powdered ginger, but you may want to increase cooking time to ten minutes.

Yes, there are more precise recipes for any specific ingredient or group of ingredient, but this is meant as a beginning; experiment as much as you wish. The key is to have some fun while you cook, and you are bound to make some mistakes, but enjoy them rather than be horrified of them. Find a recipe you like and remember it, or even write it down. No one will judge you until you show them what you have been doing, and by then you will have something worth showing off. Best yet, you can destroy any evidence of failure, utterly and completely. Sounds like you have some cooking to do...

Tips on Better Delivery

Delivery is another area that bachelors have to deal with a lot. The best advice is to know what you want to order ahead of time, tip the delivery guy, and make it easy to get to your front door. There are some other issues you may want to consider.

If the place has a certain amount of time to deliver the food or it's free or discounted, keep in mind that any obstacle you put into the path of the delivery person counts against you. It really doesn't help your case if you are waiting for the time limit to expire before accepting the order; if the reason that the order wasn't delivered on time is because of you, expect to get banned from the place.

Know what you are going to order ahead of time. Take advantage of the place website and social media sites to keep up with specials and don't make too many substitutions. Keep in mind that the sooner that you order the food it can be delivered. Keep in mind that special orders can actually be more expensive than regular orders, and increase the odds of getting the order wrong.

Don't bargain. Not everything is a negotiation and it can actually make things difficult.

Don't make the order if you are frustrated or angry. Chill out before you order and it will go a lot easier. 

Tips on the Paleo Diet

The Paleo diet is one that combines exercise with a low-carb diet based on primitive man's diet. It can take a lot of balancing, but it can be worth it. Stick to the diet and you should do fine.

Using burn-out exercises (where you push your body well past its limits) should be avoided. The increased potential of injury easily outbalances the potential for rapid increases.

Make sure that you eat enough carbs for your exercise. A low carb/high exercise regimen can be hard on the body if certain limits aren't observed.

Although it's not advised, this is one diet you can argue that beer is a good thing. Take advantage of the carbs, but still maintain moderation.

Keep in mind that this diet has a lot of the limitations of the Adkins Diet. Try to combine six months on the diet with six months off in order to maintain health. 

Tips on Hydration

Hydration can be a problem. As such, make sure you can hydrate at regular intervals during your exercise.

If the only hydration available at your gym is through a juice or a vending machine, you may want to debate switching gyms.

When you are establishing a run, make sure that fountains are available at regular intervals that are easy to reach. This means that you can get water as needed, and especially when you are feeling weak while on the run.

Debate canteens. You want one that doesn't swing too much and doesn't imbalance you too much; that will help you avoid injuries while having a source of water at all times.

Seriously debate carrying a credit card or debit card with you while exercising. While it does allow the ability to grab drinks as needed, it also creates a security risk if you use it with any regularity. A good compromise is to have a card with no more than $50 on it at any time: if it gets stolen you won't lose much and you still have it for everyday use.

Tips on How Not to Be A Total Jerk

Part of being a bachelor is that you are going to eat out a lot. There are a number of different of getting great service at a restaurant. The biggest is to treat your server with the same respect you would like to be treated with and go from there.

Have one person make the order, with the condition that once the order starts there is no changing of a person's mind. Not only does it make it clearer to the person taking the order, but it also makes sure that there is no confusion which prevents any mistakes in the order.

If the restaurant has a website, look at the website before heading to the restaurant. This is really good for those with allergies or particular likes and dislikes. If there is a discussion board, read a few posts to see if there is a "secret menu" or other problems or highlights about the service.

Feel free to ask about a "secret menu", but don't force the issue. If there is one, and there isn't always one, a server is not required to let you order from it, especially if you are being a jerk about things. You will always get the service you deserve.

Tip. Unless the server has given you ridiculously poor service, and by that I mean service so bad you needed to call a manager over in order to complain. Any excuse, including you shouldn't subsidize their salary to you shouldn't bribe anyone to merely do their job, is BS. If you want boring , mediocre service then don't tip; if you want a server that is willing to go the extra mile, tip. You get the service you pay for. 

Sugar Cookies: The Basic Concept

Sugar cookies are arguably one of the simplest recipes to make, and one that everyone has fun making. There are enough variations that you can have some real fun making them any way you want, and cookie patterns are not required. The only key is to have some fun and do not approach it too seriously when you are doing it.

The basic recipe is to combine the following in a bowl until blended:
1-1/2 cup powdered sugar
1 cup room-temperature butter (margarine may be substituted, but do not use a vegetable oil spread)
1 teaspoon vanilla
1/2 teaspoon almond extract
1 egg

Then, blend in:
2-1/2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
(2-1/2 cups self-rising flour may be substituted for all three ingredients)

Cut the dough in half. Lightly grease a cookie sheet and preheat the oven to 375 degrees. Roll out the dough on a floured surface and cut using cookie cutters (dip in flour with each cookie to avoid sticking). Put the cookies on the sheet and cook for 7-8 minutes or until the edges are brown, then cool on a wire rack. Repeat with the other half of the dough. You can re-use any extra dough until there is too little to cut; flatten any remainder and cook with the other cookies.

Before the cookies are cool, you have the option of covering with granulated sugar. Once they are cool, you can decorate as desired, using icing, sprinkles, or just about anything you want. Keep in mind that if you are using icing you should wait until the cookies are cool, but otherwise decorate as soon as the cookies are out of the oven so that the decorations stick better.

Obviously this is a recipe that you need to spend some time perfecting. Practice until you are comfortable with the recipe as it just the basic recipe for so much more. 

Tips on How to Get Better Service

When ordering, remember to be polite. While the person is there to serve you,, odds are good that they are dealing with a number of different customers and that the longer they spend with you the less time they can spend with other customers. This can make your server frazzled, so keep your questions short and easily answered, and make sure that the same questions aren't answered multiple times.

The same applies to asking for the manager for simple questions. The manager always has something to do, and asking him to answer questions you can ask the server is a waste of his time as well as insulting to your server. You may think that it's the best way to get straight answers, but it's also a great way to get bad service.

If you have a large number of questions try to show up during mid-afternoon. The server can focus on you and isn't preparing for lunch or going home. This is not to say that asking questions in and of itself is rude or impolite; your health and desires are important, but if you want the best service make sure that your server has the time to give you that service.

Don't be afraid to do your research. A lot of restaurants have the ingredients used in their food online, and disclose calories online. That information is presented so that you can make your decisions as quickly as possible and so get the best service possible. Take advantage of that information and you will have a great experience. 

Cauliflower and Making Great Pizza

Everyone likes pizza, but not everyone likes the associated carbs. There is a great pizza crust that is both simple and delicious, and uses a surprising ingredient: Cauliflower. This is actually a simple recipe that lends itself to a wide variety of options, and can even let you have some fun if you let it. It can definitely give you something just a little healthier than your normal pizza.

Make sure that you have some parchment paper on hand before you get cooking. Once that is the case, cover a cookie sheet with a single sheet of the stuff. Take four cups of cauliflower (about two pounds) and "rice" it: Slice into small enough chunks to fit into a food processor and let it go until it is as small as it can get without becoming a puree. Repeat until all the cauliflower has been riced. In a bowl, combine with a cup of grated paremesan cheese and two eggs (add a about a half cup of parsley flakes if so desired). Preheat you oven to 400 degrees. Take the mixture and spread on a the parchment paper to a thickness of about a quarter inch. Bake for about twenty minutes or until golden brown.

This is where the fun starts. The basic pizza is a cup of marinara sauce covered by cheese, with toppings on top of that; those topping can be anything you want so have some fun with it. If you're a bit braver, you can substitute alfredo sauce for the marinara, and throw some cooked chicken, chopped green onions, and tomatoes on the pizza. Basically, you can create any kind of pizza on this crust and it should work. For the really brave, sear some tilapia (the pizza will fit three to four fillets), and then cover with some pico de gallo and grated cheese.

Once you have topped it as desired, put it in the oven for another twenty five minutes. Once you take it out, carefully take a spatula and separate the parchment from the pizza, and then remove the paper and throw it away. You can now cut it into sections as desired. This makes a great substitute for a regular pizza crust, without all of the associate carbs. For those seeking a healthier crust, or at least one that is better for diabetics and other low-carb diets, this makes an excellent crust. 

Tips On Surviving Raw Food Vegetarianism

The worst kind of vegetarian to be is a raw food vegetarian, a vegetarian who only eats uncooked food. There are a lot more options than you would think, although peanut butter may become your best friend.

You can eat dough, but make sure that it has no eggs first in order to avoid salmonella.

The world of sushi may actually be a great option. There are a number of options to explore, especially when vegetables are in season, and there are some places that will serve it without rice.

Condiments are another potential source of worry, especially as most are cooked or pasteurized. Know how the food is prepared before you eat it, and keep in mind that not all not all condiments are cooked.

If you find a place that serves great raw vegetarian food, make sure that you do your level best to keep it around. This means positive online reviews, telling your friends and followers on social media about the place, and basically marketing the place to keep it around.

Tips on How to Run Marathons

Marathons can be a great way to prove your endurance. Just to remember to train properly prior to the event.

Running in a costume can be fun, but leave it for mini-marathons (5K-10K runs, depending on how elaborate the costume).

Keep in mind that marathons do put some serious wear on the body, and to allow for a lot of rest after the event.

Keep in mind that team support is crucial, even for solo runners. Try to establish a group for support prior to running, even if it's just on the social networks.

A team is even better, as they can support each other on the run and during practice. Marathons are ultimately a solo sport, but that doesn't mean that you need to be alone.

Tips on Convention Exercise

Just because you are at a convention does not mean you should give your regimen a rest. Keep to your normal schedule as much as possible.

If you are pretty much on a sit-up/push-up regimen you should do okay. Just make sure that your room isn't too crowded and you should do fine.

Always know what exercise equipment is at hand before arriving. This way you can modify your routine if needed.

The one possible exception is for running. If you don't have access to a track, running becomes a logistical nightmare as you need to allow for lights, unknown safety concerns, and determining a true distance.

Of course, if the building is high enough you can run up the stairs. However, it may be a good idea to halve or even third your regular distance due to your lack of experience running up or down stairs as well as it being effectively uphill most of the way.

Tips on Chick Peas

Chick peas are one of the best protein replacements you can find. You can even just roast and salt them for a nice treat.

Ground chick peas can be used to create hummus. Fry a little bit of garlic in a couple of tablespoons of olive oil, and add with a tablespoon of sesame seeds. Add salt to taste for a good basic dip, and you can also add other spices to give it a little heat if so desired. Just experiment with it before serving it to guests.

They can also be used in salads, giving it a nice nutty flavor.

Chick peas also work in soups, giving it some extra flavor as well as a little crunch.

Keep in mind that they make an excellent source of protein, and can be used as a flour as well as a paste. This makes it an excellent basis for vegetarian meals.

Dealing With Holiday Leftovers

Dealing with holiday leftovers is always a major problem after the holidays. Most of them are dealt with simply enough, but the turkey and stuffing seem to always to pose a problem. You can't donate it to homeless shelters due to health regulations regarding prepared foods, and you may not be lucky enough to make your so-called friends take their fair share of the food. There are some decent options, however.

Stuffing is the annoying one, so let's deal with that first. Stuffing actually makes for a decent sandwich, especially if eaten cold. Most condiments work, and sourdough seems to be the best option. If you need it less crumby, mix in egg per cup of stuffing and nuke it. You can also add it to ramen and, if you are adventurous, any number of chowders or cream soups. You may be tempted to toast it and use it in a salad; just don't. It never works as well as you would think.

Turkey, however, is a lot easier. You can freeze it, to begin with, for later use. Besides sandwiches, you can also use it in any soup you would normally use chicken in. It also works well for any number of egg dishes and omelettes, making it a great addition to breakfast. If you normally drink protein shakes you can get away with pureeing it and slipping it into the shake. If you really get tired of it, you can always dice it up and use it as bait for fishing or pets (if you use that option check with a vet first, as some animals do poorly with the meat due to the spices, such as dogs).

Overall, it may get annoying,especially after a few days, but there are a number of dealing with it. Of course, you can always get new friends who don't mind the free food...

Tips on Garden Burgers

There a number of ways to make the perfect garden burger. Make sure that you have a decent food processor.

Chick peas are the basis of most decent garden burgers. You want to puree them and add just enough flour (all-purpose works, but any kind of flour works) so that it can be shaped.

Most of the protein is from eggs, used to keep the patty in shape. You can exclude the egg if you exclude eggs as well.

You can add other vegetables as well. You want the majority to be chick peas, but you can add finely chopped carrots, kale, corn, or just about anything. Mess around with the recipe until you find one you like.

When you fry it, use the oil of your choice. Just make sure that it's cooked well, preferably to at least a nice golden brown. 

All of Those Holiday Side Dishes

While most blogs are going to tell you to cook everything from scratch, this blog is about making good food without having to know much abut cooking. As such, there are some great recipes you can make that use a lot of shortcuts. Here are a few of them.

Olives and Cranberry Sauce: The canned versions of these are always favorites. Serve the olives drained without decoration in a bowl, possibly with a spoon, and you're good. To get the cranberry sauce out of the can without a problem, open up the can fully and remove the top. Flip it over and make a small hole in the bottom; it should now slide out easily. Slice into quarter-inch slices and it's ready to serve.

Green Bean Casserole: Open four cans of green beans and drain. Mix in two cans of cream of mushroom soup, with an option for adding a cup of grated cheese. Cover with an onion ring topping. Throw in the oven for twenty minutes at 350 degrees and serve.

Rolls and Butter: You can either bake pre-made rolls or use the cooling oven to heat some already cooked rolls. Put a baking towel on a plate, put the rolls on the towel, and fold the towel over. For a little extra class, serve with butter and jam in their respective dishes with spreading knives.

Salad: Some families actually serve a salad with holiday dinners. For a regular-sized family of six, a 16-ounce bag of garden salad (the one with lettuce and grated carrots) will do. Throw in two cups of cherry tomatoes, two cups of grated cheese, and some croutons, throw in some tongs, and serve with some salad dressing. Yeah, it's that easy.

Serving: Buffet-style can work if the table is too small to hold all of the food, or you don't want to use a table. If you do use a table, remember that when setting the places, remember that it's knife on napkin, plate, fork, and spoon, with the glass above the knife, and you should do well. If you do want something alcoholic, keep in mind that a) it's red wine, that b) beer (preferably a dark lager) is perfectly acceptable for fall and winter holiday get-togethers, and c) scotch and bourbon are always perfectly fine.

This should help you survive the holiday dinners. Remember to have fun with the decorations and you should come out with flying colors.

Tips on Meat Alternatives

Vegetarians have a lot more options than they would they would think. Just don't make it any more complicated than absolutely necessary and you should be fine.

You're going to want to find at least three different sources for protein. I'd suggest tofu, peanut butter, and a couple of different beans, including chick peas.

Tofu is going to make a lot of cooking easier for you. It can be used in place of meat for a lot of recipes, but don't push it: A lot of meat recipes require the grease from cooking meat, so tofu is not a universal solution.

Peanut butter is a lot more useful than you would think. It's low in fat, high in energy, and spreads easily. It can also be eaten with a spoon.

Whatever options you pick, master a few basic recipes that you are happy with and learn new ones every so often to keep from getting bored.

Tips on Running Preparaton

Running is a great cardio exercise that exercises the entire body. Just make sure to stretch before exercise in order to minimize the chances of injury.

An indoor track is optimal as it is both the safest and is great in case something happens to you, given the number of observers.

If you use an outdoor track, make sure that it is safe, so you have minimal risk from attackers.

Debate modifying wind sprints for your own use. Basically, alternate between your normal speed and a sprint in thirty-second bursts. Allow yourself a few minutes to warm up before you start and make sure that you have a fair distance to cool down.

Always carry some form of identification on your person in case of emergencies. This means wearing Medic Alert information as well as a picture ID. 

Tips on Variant Sit-Ups

Sit-ups are another great exercise. Start off with a comfortable number of them, and increase as needed to get a good burn.

Make sure that the majority of the exercise is coming from the abdomen rather than the legs. That tends to diminish the value of the exercise.

Crunches are a more intense version. For a proper crunch, hands should be on the opposite shoulder. You only need to to rise to a 45 degree position, but the exercise burns more calories.

If you want to add weights, hold them chest levels. Crunches are perfect for weights.

Don't think of sit-ups in terms of each one, but in terms of sets. That allows you a great rhythm and allows you to get them done quicker and with less chance of injury.

Tip on Using Stock in General

Stock has a great number of uses. Use beef stock for any meat with a strong flavor (like beef or venison) and chicken for meat with a weaker flavor (like poultry, fish, or most cuts of pork).

Stock can be a great base for any basting solution.

If you steam vegetables, use a little chicken stock as a flavor enhancer.

If you are using a flat grill or large pan, you can steam your hamburger patties or other meat with stock. You can cook vegetables on the side this way.

To add some extra flavor to tofu, steam it in stock. 

Sweet Potatoes, Yams, and the Whole Mess

Sweet potatoes are a Thanksgiving staple, probably from the kitchens of the Southern United States. While this blog usually takes diabetes into consideration, this is not one of those times. For the perfect sort of dessert dish that is sweet potatoes, all you need is some cinnamon, brown sugar, marshmallows, and your choice of tuber.

Although they are used interchangeably by too many people, there are some difference between sweet potatoes and yams. Although both are tubers, they come from entirely different plants. The sweet potato is tapered on both ends and comes from the Southern United States. It has a peel that ranges from light yellow to dark orange and flesh that ranges from pale yellow to bright red. Yams come from a tropical vine, and are actually darker, with a brown or black peel and flesh that can be off-white purple, or red. They can also grow up to seven feet long. Yams are also sweeter and moister than sweet potatoes.

With that in mind, start by boiling two pounds of sweet potatoes for about ten to twenty minutes until tender, and then either slicing them into quarter-inch slices or thumb-sized chunks, depending on preference. As that boils, combine two tablespoons of water, a quarter-teaspoon of salt, an eighth-teaspoon of cinnamon, and half a cup of brown sugar in a bowl. When the sweet potatoes are ready, put them in a small baking dish and drizzle the brown sugar mix over the potatoes. Cover with miniature marshmallows, then cook at 350 degrees for twenty minutes covered. Uncover, then cook for another twenty minutes.

You can substitute yams for sweet potatoes, as well as two 18 ounce cans of either. If you do substitute canned for raw, remember to drain the juice before preparing the recipe. You can also substitute yams for sweet potatoes, as well as marshmallow topping for the marshmallows. Some people do substitute regular marshmallows for the miniatures. Another great variation is to substitute apple juice for the water, as well a sliced apple put between layers of sliced sweet potatoes.

Although this is a great recipe, this is not a recipe that is diabetic friendly, and that should not be changed; it is just great as it is. 

Tips on Using Chicken Stock

Chicken stock will be your favorite friend. For example, it works in almost any rice dish where beef is not the main course.

Chicken stock can also add a little extra flavor to mashed potatoes and stuffing. Use in place of any liquid for the stuffing and split with milk for the potatoes after draining.

Almost nothing is better for helping someone past a cold. Warmed chicken stock works as chicken broth.

For those with a sore throat, mix some chicken stock with some unflavored gelatin. It goes down smoother this way.

It also works great in almost any soup, especially any with fish or poultry with minimal reasoning. 

Stuffing For The Entire Year

Stuffing is one of those aggravating side dishes that no one really likes to make but it seems adds a lot to any dish, and it seems to be part of a lot of holiday traditions. Luckily it easy enough to make any time of the year, especially if you are looking for an excuse to practice or experiment with the recipe. It's also a great excuse to get rid of a lot of bread in one sitting.

The major choice is which bread product to use. Most people start off with a mix of wheat and white breads as it provides a great mix between textures and tastes. However, you can use virtually any kind of bread, even French or rye. Brioche seems to being current flavor, and a good case can be made for sourdough as well. You can even use croutons, just increase the liquid by about a quarter. Day-old bread is perfect as it won't shrink as much once the liquid is added. Regardless of which bread you choose, shred it by hand before you do anything else so as to maximize the flavor; 1/2" to 1" cubes are fine. Onto this you you will pile everything else.

You can add almost anything you want to the bread, but try for subtle flavors rather than big ones. Celery, onion, and garlic salts are your best friends here, but only about a tablespoon for every cup of bread. Vegetables also work, with chopped celery being the favorite, but fennel, parsley, scallions, leeks, mushrooms, and onions being well used as well. If you are feeling really adventurous, you can add meat as well, with duck and any number of crumbled sausages working rather well. You would do well to fry off the meat and add it , minus about 3/4 of the oil, to the bread and any other ingredients to the liquid.

You can use water, but chicken broth is the ideal liquid as it adds a little extra flavor to the stuffing. Boil about a cup of liquid per cup of bread (with an additional quarter cup per cup of croutons used), and any reduction due to cooking is fine;you actually want to lose some of the liquid. Add all of the spices and finely chopped vegetables to the chosen liquid once it is boiling and allow to boil for another ten minutes or so. Once all of this is done, poor the liquid over the bread mixing it well as you go.

At this point you have two options. You can either cook inside of the turkey, if one happens to be available, or in a greased casserole dish. If you're going to add to the turkey, make sure that it has at least two hours to cook; it's already pretty well cooked already, so you are just cooking it for flavor. If you choose to cook in the dish, cover it with some pats of butter and some foil, and then put it into the oven for 20 minutes at 400 degrees. After that, uncover it and put it back in for another ten minutes.

Throw some gravy on top of it, and you have a great side dish. Done right, and you should have a delightfully moist and delicious addition to any meal. If you really need an excuse to cook it at any time, you can always argue that you are are practicing for Thanksgiving, but you should really not need an excuse to have this at any time.

Tips on Using Beef Stock

Beef stock can be a great thing for your cooking. For one thing, it's great in any beef or venison stew.

Beef stock can also be great as the base for a gravy. Melt off two cups of butter, add in two cups of flour until it's well mixed, and then add in the stock until you like the flavor. You can add in carmelized onions.

It can add a little taste to rice. Use it in rice pilafs and for rice that you are using with beef, venison, or something prepared with them. This also works for pasta, especially beef stroganoff.

If you add any liquid to spaghetti sauce, substitute some beef stock.

Substitute beef stock for the liquid in any non-chicken soup for a little extra flavor. 

Tips on Variant Push-Ups

Push-ups are a great form of exercise. Figure out how many you need to do and stick to it until it feels to easy.

A good variant for beginning exercisers is the so-called "women's push-up". This uses the knees as the point of leverage instead of the feet.

One-handed push-ups are also good. The hand should be placed dead-center of your chest, and you still want to fully extend but go to a right angle formed by the upper and lower arm.

Increasing the elevation of the feet also works. Think in terms of foot-lengths, and increase as needed for a comfortable burn. Try to avoid going more than half your height.

If you have a child, feel free to add his or her weight to the routine. It can be fun for both sides, as well as provide a bonding experience.

Tips on Using Armor For Resistance Exercises

If you need a little extra resistance, debate wearing armor as part of the exercise regimen. You can either use just a Kevlar vest, or a full or partial set of medieval armor.

If you use Kevlar, make sure that it is strapped in so that it fits tightly, but not too tightly.

As far as medieval armor goes, you are looking at something you would see at a Renfaire or an SCA meet. You want something that is comfortable but not too loose.

Either way you are going to want to make sure that you wear a T-shirt in order to eliminate chafing as much as possible.

For a little extra resistance, add weapons. 

Tips on Making Your Own Stock

Stock can be one of your best friends when it comes to adding flavor. Use it to replace any liquid you would normally use.

The best part about making your own stock is that you can use the left-over parts of any meat you happen to be using at the time. This means not only the left-over meat itself, but the bones as well.

Using the meat and its bones, cover in water and bring it to a boil at four cups of water per pound of meat and/or bones.

In the meantime, slice and dice one onion, two carrots, three stalks of celery, and whatever other vegetables you like per pound of meat/bones. You can alsoe season to taste, usually with some salt and pepper. Keep in mind that you aren't making soup and it's okay for it to taste bland and look horrible.

Strain the stock into a container and let it cool. Toss or eat the solid parts as desired. When the fat has solidified on top, skim it and either freeze the rest or put it in the refrigerator. 

Mashed Potatoes ARE That Much Fun

Mashed potatoes can be surprisingly hard to make the first time out, but can be one of the easiest staples you can take advantage of of in your meal prep. Even plain with a pat of butter on them they are delicious, but with a little gravy they can be incredible. As such, a little practice can make the execution perfect.

The first thing you should worry about is making sure you have something to mash them with. The easiest way to stop a panic is to make sure that you have something to mash the potatoes with. The best option is the actual potato masher, which is usually a flat implement with holes in it, as it is the most effective way. A short glass is the second-best option, especially if it's just big enough to fit your fist into; when you use it, make a fist, expand it a little, and you should be able to keep control over the glass well enough to mash the potatoes.

The second issue is the potatoes themselves. Although any potatoes can be used, the best are Russet potatoes: Once boiled and mashed, they are particularly fluffy. My personal favorite are golden potatoes, but that's because the peels are practically invisible once cooked. Obviously you also need to answer the debate of peeled versus unpeeled: Peeled potatoes are smoother and look better, but unpeeled potatoes give a better nutritional value and a more home-cooked appearance.

Cooking the potatoes is easy. Boil some water in a pot. While you are waiting for the water, peel the potatoes if so desired and than dice them into inch-wide cubes. Once the water starts boiling dump the potatoes into the water. You can leave them alone for ten minutes or so, and then check them. To check them, take one of the bigger chunks and cut in two; the chunk should be the same color all the way through. If not you should keep checking every three to five minutes. Once done, remove the pot from heat.

For each medium potato you started with, you're going to ideally want about a quarter cup of milk and a tablespoon of butter. If you don't have milk or butter, or just don't want to use them, pour off all of the water but what you need to substitute for the milk. If you are using milk, pour off all of the water; either way, make sure that the liquid is in the potatoes before you mash them, as well as any butter or margarine you are going to use. When you do mash the potatoes, you want to try for a certain "lump ratio", or to keep some of the potatoes not quite mashed; that little extra bit of texture actually makes them taste better.

If you want to try some other flavors, start with grated cheese mixed in with the potatoes until its melted into them; cheddar or parmesan works best, preferably the stronger the flavor the better. A little salt or a lot of pepper will also go a long ways towards flavoring the mash, as will a little garlic or onion salt. Keep in mind that you actually want them to be as natural as possible, so perhaps a little butter is all you need. Regardless, a little practice can always help, and feel free to experiment with them until you like the product you have created. Combine with a little gravy, and you will find that potatoes are a great addition to any meal.

Tips on Cooking Tofu

Tofu need not be the enemy. A few small cubes in a soup can add some protein to a vegetarian soup that isn't beans.

Raw tofu has virtually no flavor. If you use it, combine it with something that has a strong flavor to make it taste good.. This is why it works so well with miso; the bitterness of the soup imparts some flavor to the cubes, balancing both out.

You can fry tofu with or without battering. The best option is quarter-inch steaks fried in just enough oil to cover one side, and then fried to golden-brown goodness on both.

A neat trick is to take advantage of tofu's ability to soak up flavors. This means that you can fry it in the oil of cooked meats and it will take on their flavors. Not a solution for vegetarians, but nifty for marrying a bacon flavor to a different texture.

Tofu also takes spices well. This gives you all sorts of options, such as frying off cubes with cajun spices for a different kind of crouton. 

Gravy is Not That Scary

Making gravy is actually all sorts of simple, even for the worst cook. All it takes is some flour, some butter, some drippings, and whatever else you want to throw into the mix, a good skillet, and a whip. Anything more than that is making it more difficult than absolutely needed, and this also gets you away from the powder mixes. Also, nothing impresses a date more than a good gravy.

The drippings should be easy enough to procure: It's just the fat from whatever meat you happen to have just cooked. Instead of throwing them away, throw them into bowl or something. You just need to find out how much you have so you can convert it to gravy.

In the skillet, you're going to make a basic roue. Start with two cups of butter, or about two sticks; you can also use margarine. Melt that a a medium heat, combine with two cups of flour, and whip until well mixed. You then need to mix in the drippings until everything is mixed together. If you're not satisfied with how thick it is, you can stir in some flour, but keep in mind that the gravy will thicken as it cools down, so don't add too much or you will have some pretty thick gravy. Also, keep whipping it every so often to keep lumps from developing.

That's the simple version. If the meat had some seasonings on it, they will have infused the gravy with some of those seasonings. Otherwise, seasoning gravy is a delicate operation: You need to hit a sweet spot between too little and too much. The gravy will absorb a lot of the flavor of the seasoning, muting it unless sufficient spice is added. On the other hand, even a hair too much seasoning will overpower the taste of the gravy. It may take some experimentation but you should find a mix you like. Salt and pepper are the obvious choices, but almost any spice can work but you may want to avoid sweet spices.

Certain vegetables can work as well, especially if they have been sweated or caramelized. Diced onions are a good choice, as well as parsley, fennel, or cilantro. If you want to add another texture celery makes a great addition, especially as it adopts flavors easily. Green onions and mushrooms add a little extra flavor as well as texture. You can also try adding a little heavy cream or condensed milk to the gravy, as well as a little alcohol, such as a cooking wine or brandy. Soy sauce and hoisin sauce can also add some strong flavors, as well as miso soup. The reason I'm lumping all of these vegetable and fluid ingredients together is because a lot can go a long way, especially given that these have a strong flavor of their own. Keep in mind also that you want to keep the gravy simple, so add no more than a few such ingredients to the gravy.

Making gravy is a simple exercise, but one that can make a major difference in whatever it covers. Have a little fun, expect a few mistakes, especially when trying something new, and you should do fine.

Tips on Alternative Hamburgers

As it fall you may want to back off barbecuing and try other forms of sandwiches. The obvious stand-by is to mix French onion mix into the burger before grilling it.

Try a classic patty melt. This is Swiss cheese and sauerkraut on sliced sourdough, preferably with a little Italian dressing. Your mileage may vary.

A tuna melt is even simpler. Just prep tuna fish, put it on a slice of sandwich bread with some sliced cheddar cheese, and cover with another slice, and the grill off the mess. Margarine on both sides helps it cook a nice golden brown.

A portabello mushroom can be substituted for a hamburger patty. Just make sure that you grill it well.

Tofu also fries well. Batter-fried works really well.

Tips on The Right Gear

Inside gear is different than outside gear. You can get away with very little if all you are going to do is exercise inside a gym. Dress for the potential heat, but otherwise have fun.

If you are running on an outside path, however, you will need some basics. Let's start with loose, comfortable clothing, and debate something you can carry stuff in that is tight to your body as you don't want it flopping around.

If you want music on the path, and I encourage that, look for a cell phone that can play playlists. You can't call for help on a regular MP3 player.

Debate carrying food and water along with you as it represents additional weight you may not need. You should have scouted out good water holes on the path, and food is only useful at the end of the trail, even if you are diabetic.

You shouldn't need any more than your ID, keys, cell phone, lights, and maybe some sort of heart rate monitor. You can debate a first aid kit, but it is usually more problem than it is worth and represents additional weight you don't need. Trust me, you'll appreciate running light. 

Tips On Looking For a Safe Path

Before you run a path, scout it out by actually walking it; you may miss things if you are running or biking. This may take a while so prepare accordingly.

You want to see if there are any places where you can be ambushed, especially if you run alone a lot and there are few runners on the path. This also means that you want to be able to see a distance ahead regardless of where you are on the path.

Also consider the possibilities of heat exhaustion. You want a path with lots of shade, reasonably frequent water, and a decent breeze.

The ideal path is anything but flat. You want to see lots of up and down elevations, as well as some decent scenery. Basically, you want to be able to enjoy the path and a flat path in the plains is always a bad idea.

Do not run a path if you are not comfortable with it either physically or mentally. Your health and safety are the primary concern, and if you aren't comfortable either could be compromised.

Tips on Alternative Hamburger Buns

Serving enriched buns with your hamburgers can get boring, especially for diabetics. Try wheat buns as a replacement.

If you want to try some sliders, drop biscuits can work well. Just remember to make them moister than you normally would.

Hawaiian buns are another option to consider. They make great sliders, and combine a few buns to make a bun of sorts.

Sandwich bread also works. However, this means you should cook the meat a little dryer than normal or the bread will fall apart.

In a pinch pitas and tortillas can also work. However, they are hardly optimal. 

Skewered Meals To Go

Skewers are one of those things that speaks to the primal part of who we are: There is little more primal than eating cooked foods off a stick. For those on the paleo diet, this is almost one of the perks. They are one of those things that can make an excellent meal or appetizer, all depending on how many are served and how big they are. You can also have some fun with the presentation, as well as experiment with tastes. You can also make them on the fly, as they require little cooking time and can be made with almost any kind of non-liquid ingredient. It takes a little additional prep, but they are so worth it.

Ingredients are basically divided into three categories: Proteins, vegetables, and fruits. Because there are no starches in this meal, you may want to serve with fries, tortillas, or some kind of flatbread, such as pitas. You can provide chunks of potatoes or yams, but they may not feel right depending on the kind of crowd you are dealing with. If you can, fry them off before skewering them, preferably with a lot of seasoning such as pepper and salt.

Proteins are pretty much limited to meats and tofu as they can be cut into the chunks needed to be skewered. The chunks need to be at least an inch in their smallest dimension, but the bigger the better. Strips work just as well as chunks, provided that they are long enough. Make sure that the meat or tofu is well cooked before skewering it.

With vegetables, again, the chunkier the better. Almost any vegetable works but only if it can be skewered. This includes small wedges of lettuce and cabbage, as well as carrots and broccoli. However, there are any number of different vegetables that can work, with almost any pepper or tomato working rather well, providing it is the right size either naturally or after cutting it down a bit. Mushrooms can also work, with stems removed and larger mushrooms, such as portobellos, quartered.

Not all fruits will work, so there are some special notes. The more sour the fruit the better, especially as they should sweeten a little when cooked. The best fruits to use are those that aren't quite ripe as they have just enough sourness to make them interesting. Pineapples and oranges are the best fruits to skewer, as well apples and persimmons. Kiwis also work, provided that they have been skinned.

Some options worth considering are marinating or at least dipping the items in some sort of marinate. You can also baste the sauces on while cooking. The best are sweet and sour sauce, teriyaki, sweet chile sauce, or even barbecue sauce. When you do skewer them you want to mix up flavors as much as possible, as well as textures. You can either do it ahead of time, or do it just before cooking; the latter option allows others to make the skewers they want and adds an extra social factor to it.

As for cooking, once skewered you have basically three choices: baked, grilled, or fire. For baking, put the skewers on a foiled cookie sheet in the oven at 400 degrees for thirty minutes. This is probably the safest option, but lacks a lot of flavor that the other options have. You can also grill it on a barbecue, which adds a certain roasted flavor to it, as well as a slight crunch. If you're in the woods you can also put the skewers on a spit and turn them ever so slowly until they are done, making it a great option for those in the woods. Regardless of how you decide to cook it, this always makes an excellent option in order for a meal, and satisfies the inner cavemen underneath the veneer of humanity, and allowing us a taste that our prehistoric ancestors no doubt enjoyed as well. 

Tips on Enjoying Bread

Breads can be a fun subject to explore. For example, try sourdough for lunch sometime; its chewiness and sourness will make peanut butter and jelly sandwiches great.

Avoid white bread. It's good for kids because of the vitamins, but the sugar is not usually good for you.

Wheat is the perfect bachelor bread, as it's cheap and actually healthy. However, it can get boring if it's the only one you choose.

While sourdough may be the go-to back up bread, try some French bread sometime. It's sweeter, and may actually help you seal the deal on a romantic date.

Hawaiian rolls are a good roll for sopping up gravy, making them a great idea when you are serving any kind of juicy meats.

Burritos As a Perfect Food

Burritos are arguably one of the perfect foods, right up there with pizza. Carefully considered, they can provide a good mix of protein, carbs, vegetables, and dairy. They can also be used for breakfast as well as lunch or dinner, and can be eaten on the go or with others. They can also be optimized for pretty much any situation, but let's talk the basic burritos here.

There are two kinds of wraps: Wraps and tortillas. Corn tortillas of any size should be avoided; they lack the flexibility of the other wraps, and tend to tear when used for wraps of any kind. If you are doing breakfast burritos you can use the smaller flour tortillas, but otherwise keep to the larger ones. Wheat tortillas can obviously be used, and have the bonus of being better for diabetics. In any case, they should be warmed before putting anything on them: Take them in both hands and warp them a little in order to break them apart, and then nuke them for [10x+10] seconds, where x=the number of tortillas used, up to five tortillas at a time (or 20, 30, 40, 50, and 60 seconds respectively; any more than five tortillas and it just doesn't work as well).

Breakfast burritos can be relatively simple. For most people this means eggs, cheese, and possibly sour cream. You can also add fried bacon, or sausage cut up in to smaller bits. Another great option is white breakfast gravy, some kind of potatoes, and cheese. Tater tots work out rather well, as do hash browns, and fried potatoes can be used as well. Breakfast burritos do not need to be complicated. Better yet, you can use the smallest tortillas for them and they do really well.

The basic bean and cheese burrito is exactly that: Basic. A scoop of warmed refried beans, some kind of salsa or hot sauce, and a handful of cheese is all you need. If you want, you can add some meat cooked in taco seasoning or hot sauce, like a sloppy joe. You can add a few basic ingredients, but keep in mind that too many and the burrito may not be able to handle them. If you want to do more of wrap, basically do a simple salad in the wrap: lettuce, tomatoes, cheese, some sort of salad dressing. You can used breaded fish (yes, this includes fish sticks!) or chicken in the wraps, or get the protein from beans. Just remember to keep it basic and you should be good to go.

The super burrito is only advised if you have a large burrito tortilla. You can do a simpler version on a regular tortilla, but limit your self to about seven ingredients: a protein, refried beans, lettuce, cheese, sour cream, guacamole, and possibly a little rice. Anything more than that and you will have problems wrapping it. For a super burrito, take all of that and add a few more ingredients, such as black beans, cilantro, and salsa, and increase the amount of the other ingredients. This is designed to be a meal, and remember that closing both ends is mandatory.

Before wrapping it, you can also add peppers of any kind, and salsa or hot sauce should always be considered an option. Nacho cheese should also be debated; it adds some kick to the burrito, but may make it a bit messier than desired. After you wrap it, you can put it on a panini grill or between two heated pans for extra crunch. As for wrapping it, this is simple: Fold the tortilla over the ingredients. Fold the bottom fourth up towards the center, with an option for the top fourth as well; note that this is not a straight fold as you want the bottom fold, at least, to be slightly angled with the lower end towards the center (this helps minimize the mess, especially if you have any liquids). Pull the center mass of the burrito towards you, and then roll.

A burrito should not be something scary. It's a great portable food, and requires no utensils to enjoy. It also takes little time to actually prepare. As usual, experiment to find the best combination for your tastes and purposes. This definitely one case when you may enjoy eating your mistakes!

Tips on Which Basic Recipes to Know

Know a few simple dishes well and go back to those dishes as needed. It's better to know a few dishes well than a lot miserably.

By the same token, know one fancy dish really well as well. Just remember to make it at least once every six months or so to keep in practice.

If you are thinking about cookbooks, look at dinner first, then breakfast, lunches, and finally desserts. This should make learning new recipes easier.

Keep in mind that salads and sandwiches are never something that really impresses as anyone can do that. They may be great go-to dishes but they aren't that hard to figure out.

On the other hand, barbecues and chilis are good bragging points. While everyone has their personal favorite recipe, that's the point; it's a good common ground as well as a way to compare skills. So master one good barbecue recipe or a great chili.

Tips on Physical Warning Signs of Exercise

If you feel dizzy, stop sweating, or or feel tired, stop exercising, drink plenty of water, and do your level best to cool down ASAP. You may be in the preliminary stages of heat exhaustion.

Debate going shirtless during hot weather. It may sound like a good idea, especially as it maximizes surface area that can sweat and therefore maximizes cooling, However, that's actually an issue as it also means rapid depletion of your body's water. Translation: Only do so if you have a lot of water on standby.

Make sure that you hydrate as soon after exercise as possible. Until your body cools you are still subject to the possibility of heat exhaustion.

Wearing loose, comfortable clothing is a better insurance against heat exhaustion than just wearing just a pair of shorts. Look at those that live in hot climates: There are some good reasons you see them in robes all the time.

Before you run a path, walk it with a couple bottles of water. You want to make sure that there are plenty of shady areas, places to get water, and check out the breezes. You want to make sure that the path will not cause you to overheat.

Tips on What To Wear For Exercise

Remember to wear loose and comfortable clothing in order to make sure that you won't suffer the effects of heat while exercising. Note that people that live in hot climates wear loose clothing as a matter of course.

While you are exercising don't worry about weather-appropriate clothing. Odds are you'll shed it anyway, creating an issue of how to carry your clothes, and the rain or snow will not only feel good but help you regulate your body temperature better.

Loose clothing will help you stay cooler than tight clothing as it allows more air contact.

If you do anything outside, make sure that you are highly visible. This means light or reflective clothes, and the same applies to your bike if you are riding one. Also, wearing lights is a good idea as well.

Do not worry about how fashionable your clothes are. This is the one area where your fashion sense does not matter.

Tips on Cooking for The Ailing

When you are eating to heal eat as much chicken soup as you can, There are few better foods for the ailing.

Your body needs protein to rebuild and heal. This is where the chicken helps.

You are also likely to be dehydrated due to sweating, vomiting, and other excretions. A good broth is therefore pretty good.

You need something to power all of this healing. Carbs such as noodles help a lot.

You also need a wide variety of vegetables for the vitamins. Cooking them makes them easier to chew and digest. 

Nachos for Fun and Taste

Nachos are the quintessential party food. They are easy to make, have an infinite number of varieties, and are almost always popular with the crowd. Combine with how messy they are, and they are a fun addition to any party. Let's look at the Top Seven Ingredients that most successful nachos have in common.

Let's start with the chips. The best chips are the basic corn chips. They are sturdy enough to handle most heavy loads, and the triangular form allows for maximum dipping as well as providing a convenient handle. White, yellow, or blue does not matter, but this is an area where they are supreme; potato chips, even kettle chips, do not hold up to the stress involved and will get soggier faster than tortilla chips. If you can, warm them in an oven for a few minutes before putting anything on them.

The next layer should be refried beans. Warming them up before serving should be considered mandatory, as it allows them to be spread easier. A layer of beans holds the nachos together, and makes them actually easier to eat. The easiest way to spread them is to warm them up, making them more pliable, and then spreading them with a spatula if needed. Strangely, they work best if unflavored, but a little hot sauce can be added to them for a little extra spice and makes the beans easier to spread. Just remember that you want them to pliable, but not liquid, and you should be fine.

The meat can be omitted, but that's only advisable if you can't use actual meat; meat substitutes do not work here. Although any meat can be used, they should be spiced at least a little, even if it is just adding diced onions or peppers to the mix. Drain any fat before adding to the mix to prevent the vegetables from wilting faster than you want. Although ground beef is the default, chicken and shredded pork work as well. If you use steak, or any other chunky meat, make sure that they are diced up as small as possible. Also, fish is the worst choice as the flavors are usually too muted; meats must add to the flavor, not hide in it. Greasy meats should be avoided as well as they affect the texture in a bad way, usually wilting the vegetables or overpowering the other flavors.

This cheese layer is optional, but worth considering. A layer of nacho cheese actually does well here, adding a little more spiciness as well as an additional texture. As an additional bonus, if left unheated, this allows you to cook the mess of chips, beans, meat, and cheese in an oven for about twenty at 375 degrees. This adds a nice crunchiest overall, and the beans should protect the chips from the meat and cheese (even though they will cause the chips to get soggy eventually, it is slower than with the meat and/r cheese). Once it's out of the oven, you can add the other layers.

You're going to want a layer of layer of lettuce. It provides a cool layer in two ways: It provides a layer of insulation between the other vegetables and the bottom three layers, keeping them fresher longer. It also helps cool down any spices, allowing the nachos to be a little spicier to provide an added thrill without burning the person's mouth and even helping deal with heartburn. Don't get fancy: Nachos are best when they are simple. As such, iceberg is always your best bet, and anything else comes off as pretentious. This layer should be no more than half an inch thick or it is usually too much.

The next layer should be something with tomatoes, either actual diced tomatoes or a basic salsa. You can let the salsa be as hot as you want; this is a matter of taste. Diced tomatoes work as well, as they help deal with spices from other layers. Guacamole is an excellent option, as well as diced white onions or chopped green onions. This is the vegetable layer; feel free to experiment with it as much as you want to find the mix that works best for you.

You'll also likely want a double dairy layer. This layer helps deal with any spiciness as well as adding some additional flavor. The first layer should be grated cheese, the finer the better. The sharper the cheese the better and, while cheddar is pretty much the default Monterey and pepper jacks are excellent as well, especially mixed in with the cheddar. The final layer should be crema fresca or sour cream, adding a little more sourness to the mix.

Although it seems like a simple dish, nachos have a lot going on. There are a number of options you can explore. Have fun and see what works for you; you'd be surprised what works and becomes your favorite version. Have fun with it, and see what you can come up with!

Tips On How to Eat For Healing

When you are eating to heal eat as much chicken soup as you can, There are few better foods for the ailing.

Your body needs protein to rebuild and heal. This is where the chicken helps.

You are also likely to be dehydrated due to sweating, vomiting, and other excretions. A good broth is therefore pretty good.

You need something to power all of this healing. Carbs such as noodles help a lot.

You also need a wide variety of vegetables for the vitamins. Cooking them makes them easier to chew and digest.