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.