A Guide To Metal Wine Rack Hanging

Writen by Ellen Pedersen

Many homeowners have to scale down their dream home to afford the rising market costs, and kitchen storage is a pain without a metal wine rack hanging from the ceiling or wall. This style of metal iron wine rack allows for additional storage without taking up valuable shelf space. If you are short on space, consider looking into this handy storage unit.

There are many styles of metal iron wine racks. Some are composed solely of metal, while others offer wooden shelves with the iron bracing. Obviously, choosing a wine rack is a personal decision, and the style should fit with your likes and dislikes. You have two options for hanging a rack: wall or ceiling.

Wall racks hang from your wall. You must ensure that the metal wine rack hanging from your wall is safely anchored into studs. Stud distances vary from home to home. While you may have a house where the studs are 18 inches apart, other homes are built with the studs every 16 inches. This can make a huge difference when you are selecting a metal iron wine rack.

Another option is to install a metal wine rack hanging from your ceiling. Here the wine rack general is supported by thick chains that attach to hooks in your ceiling joists or beams. It will be devastating to find your wine bottles and glasses shattered on the floor, so the rack must be safely anchored.

What is important to consider is the weight the rack can safely carry. You do not want a metal wine rack hanging from your ceiling if the weight of the items is going to pull it from your ceiling or wall. Choose a model that fits well with the space between your joists, beams, or studs. If the model is 18 inches wide and your studs are every 24 inches, you are going to have problems.

If you are hanging your wine rack outside, make sure you have bought weatherproofed metal. Many homeowners feel that adding a wine rack to their deck is an excellent idea. As long as the wine rack is not going to rust, this can be an outstanding way to add charm to your outdoor living space.

With some homes becoming short on space, adding a metal wine rack hanging from the ceiling makes all the difference. Suddenly, you have storage space for your treasured bottles of wine, as well as your wine glasses. Invest in one today.

View a broad selection of metal iron wine racks at http://www.wine-racks-selection-guide.com

4 Easy Taco Ideas

Writen by Kara Kelso

Tacos are definitely kid-friendly, and there aren't many who don't love tacos. Mom can enjoy this meal as well, since it's pretty easy to make and does have some nutritional value.

If the demands for tacos are high, it's a good thing there's several ways to make tacos or similar Mexican dishes the family will love. Here are several we've made in our kitchen to keep up with the demands:

Regular Tacos

Seasoned meat, flour or taco shells, shredded cheese, and other fixin's. It doesn't get much easier than this! I usually make more meat than needed so there will always be leftovers. You can mix up the toppings by offering new things like olives, sour cream, taco sauce, peppers, and beans.

Baked Burritos

Another simple dish, but requires a bit more time to prepare. Cook your meat as usual, and scoop into a large flour tortilla. Add an equal amount of cheese to the burrito and roll up. Bake in the oven until crispy.

Mexican Lasagna

This dish is put together in the same way as real lasagna, but the meat will be a bit different. One layer will be refried beans from a can, followed by seasoned taco meat and taco sauce. The next layer will be shredded cheese. You'll have about 4 layers when you are done, and it will be topped with shredded cheese. Cook the same way you would normal lasagna.

Taco Salad

We are lucky it's now possible to buy taco salad shells at the store! Pick a few of these shells up as well as lots of lettuce. This version is more healthy since you'll have mostly lettuce in the meal with a little bit of meat.

There are many Mexican dishes out there, but for the taco crowd these are the most basic. Sure to be loved by any kid who loves tacos!

About the Author: Kara Kelso is the mother of two, and owner of several websites online. For more hamburger recipes, visit: http://www.idea-queen.com/easy-hamburger-ideas.html

10-mindeasing-ways-to-make-sure-your-childs-quotbagquot-lunch-is-safe

10 Mind-Easing Ways To Make Sure Your Child's "Bag" Lunch Is Safe

Writen by Terry Nicholls

Perishable food must be kept cold while commuting via bus,
bicycle, on foot, in a car, or on the subway. After arriving
at school or work, perishable food must be kept cold until
lunchtime.

Why? Harmful bacteria multiply rapidly in the "danger zone"
(the temperatures between 40ฐ F and 140ฐ F). So, perishable
food transported without an ice source won't stay safe long.
Here are safe handling recommendations to prevent food-borne
illness from “bag” lunches.

1. Perishable food, such as raw or cooked meat and poultry,
must be kept cold or frozen at the store and at home. Eggs
should be purchased cold at the store and kept cold at home.

2. Transport perishable food as fast as possible when no ice
source is available. At the destination, keep it cold. Food
should not be left out at room temperature more than 2 hours
(1 hour if the temperature is above 90ฐ F).

3. Prepackaged combos that contain luncheon meats along with
crackers, cheese, and condiments must also be kept
refrigerated. This includes luncheon meats and smoked ham
which are cured or contain preservatives.

4. At lunchtime, discard all used food packaging and paper
bags. Do not reuse packaging because it could contaminate
other food and cause food-borne illness.

5. Pack just the amount of perishable food that can be eaten
at lunch. That way, there won't be a problem about the
storage or safety of leftovers.

6. It's fine to prepare the food the night before and store
the packed lunch in the refrigerator. Freezing sandwiches
helps them stay cold. However, for best quality don't freeze
sandwiches containing mayonnaise, lettuce, or tomatoes. Add
these later.

7. Insulated, soft-sided lunch boxes or bags are best for
keeping food cold, but metal or plastic lunch boxes and
paper bags can also be used. If using paper lunch bags,
create layers by double bagging to help insulate the food.
An ice source should be packed with perishable food in any
type of lunch bag or box.

8. Prepare cooked food, such as turkey, ham, chicken, and
vegetable or pasta salads, ahead of time to allow for
thorough chilling in the refrigerator. Divide large amounts
of food into shallow containers for fast chilling and easier
use. Keep cooked food refrigerated until time to leave home.

9. To keep lunches cold away from home, include a small
frozen gel pack or frozen juice box. Of course, if there's a
refrigerator available, store perishable items there upon
arrival.

10. Use an insulated container to keep food like soup, chili
and stew hot. Fill the container with boiling water, let
stand for a few minutes, empty, and then put in the piping
hot food. Keep the insulated container closed until lunch
time to keep the food hot (140ฐ F or above).

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright ฉ by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

americas-perception-of-quotgourmetquot-coffee

America's Perception of "Gourmet" Coffee

Writen by Denver Wilkinson

Coffee is the second most-highly traded commodity in the world next to oil. It’s an enormous industry involving many players in the supply chain—the growers and farm workers, the processing mills, exporters and importers, small-batch roasters and huge commercial roasters, coffeehouses and cafes—all of who do their part to bring coffee to you, the final consumer.

Take a walk down the coffee aisle of a grocery store and read the labels. You’ll find one word dominates the label rhetoric: “Gourmet.” Gourmet, it’s such a over-used term. By definition, it implies rare, expensive, high-quality, or at least sophisticated in some form of its preparation and service. Which, unfortunately, doesn’t seem to apply to the coffee most Americans drink on a daily basis. Considering how large the coffee industry is, how much of what’s marketed as gourmet could actually be considered truly gourmet coffee?

Sad to say, it’s estimated only 10 percent of coffee sold on the global market is of excellent quality. Meaning, 90 percent of coffee sold is considered poor to satisfactory in quality. That being the case, it becomes hard to believe the ads and labels on store shelves claiming rich, delicious, gourmet coffee. In fact, the reality is they’re much likelier selling the exact opposite of high quality coffee beans.

For instance, consider the ever applauded Dark Roast. Somehow the influential marketing gurus at roasting companies have managed to convince the masses that dark roasted coffee equals gourmet coffee. Not necessarily true. While there are some specific coffees that taste wonderful as a dark roast, there’s a reason most coffee today is roasted so dark. It’s precisely because of their low quality. Dark roasting covers a multitude of sins, including any flavor flaws.

And then there’s flavored coffee—a low-quality bean masquerading as gourmet coffee. Why use expensive, high-grade beans for flavored coffee, since the natural flavors themselves will never be detected over the added flavorings of Irish cream, French Vanilla, or Hazelnut.

Though the marketing says otherwise, coffee that is indeed gourmet should never require extensive roasting. Similar to grilling a steak, a great coffee will often taste great as rare to medium, or, in coffee terms, light to medium. Of course the actual lightness of the roast will depend on your personal taste. A lighter roast shows that the roaster has confidence in the quality of the beans. And for a true connoisseur of coffee, that’s what you should be looking for.

-- Denver Wilkinson is founder, and currently head roaster of Cafe Avion, a roasting company based in Coeur d’Alene, Idaho, that specializes in small-batch roasting of exclusively organic and fair trade coffees. “There’s a whole world of coffee out there (quite literally) and so many natural flavors to experience, don’t settle for the mediocre stuff. The darker the roast, the less likely you’ll experience the subtle apricot flavors in a great Ethiopian Yirgacheffe, or the blueberry notes in a wonderful Harrar, or the earthy, ripened notes of a great Sumatran Mandheling.” Adds Wilkinson: “I’m on a personal mission to undo the myth of the dark roast.”

Between Chocolate and Love

Writen by Marge Chua

Love somehow resembles eating chocolate, large amount of chocolate! Speaking of the Devil’s Advocate, everything, purposely, have it’s own good side, and then…warning!.. the bad side.

Speaking of which, chocolate is non-other but tempting. Chocolate blows away mind, shouts..persuades…”Taste me, Eat me..Come get me! Indulge over me!” Chocolate? Just can’t get enough of.. Based from a survey I had a year ago, 28 out of 30 have the chocolate stamina, meaning, a bar is never enough! Tick Tack Tick…

L-O-V-E..love! You get dumped, been ditched..what? Brokenhearted.. Who stole your magic? It’s not just the matter of who here, it’s a What, Who , When and How. Bling! What? LOVE(compare your definition with the before and after scheme). Who? LOVE(now, be honest.. Did you say “I love you” when you were together? I_love_You doesn’t mean You_Love_I… See it this way, it’s not the person but the feeling, right?) When? LOVE(When this irrational feeling hits you, you’re lost already from the start…now, it’s in the matter of how you deal with the maze. Your maze. It’s either you find your way and win, or lose temper and lose!) How? LOVE(Again, you let love get the hold of you, conquer you.)

I love chocolate! I never get tired of falling in and out of love! I can’t get enough of Hershey’s kisses, Toblerone, M and M’s, Lindt, HH, Ferrero, Godiva, Cadburry‘s fruit and nuts, and oh! Yes! Pinoy flat tops! Let me rephrase this, “I can’t get enough of Drew’s kisses, Todd, Marvin and Mike, Lyndon, Henry’s *Hug, Fernando, George, Carlo’s soft kisses and hard screams, and oh! Yes! Pinoy flat tops!(Marine students who are as hot as burning ovens!)” Names, brands..All are the same. All are different. You crave for them, both, him, all…

Passion. I love his blue eyes, his nose really is for Eskimo kisses, I feel secured with his arms around me, his voice takes me to heaven, and damn! He just shot me dead with his looks!

Again, passion. I hate it when we argue, that of too much anger I turn blue! His nose I would love to get a closed fist of, and break it! I would call for a body guard now, I can’t stand this fight, my arms are weak. Sweet talk, and then what? Bed? He gets laid, and damn! He just shot my heart dead with the picture of him with a hoe!

Love, like chocolate… addicting, insanely devoting, shoddy temperance. Learn? What learn? Stop? When stop? Get a life? How?…

Then, I remember her said, yes..immortality said. She said, chocolate? It is for reward system. Love? I sank… When you are complete, then you’re cool to be in the next level. Let me meet you there! See you!

Marge Chua is currently under home study program taking A. B. Political Science. After having been through a lot of life's "to-deal-with-and-learn", realized she can be some one, in her own great ways, after all, she couldn't be just "nothing" just to avoid critisizms.

A Guide To Metal Iron Wine Racks

Writen by Ellen Pedersen

The sturdiest racks on the market are metal iron wine racks. The iron is tough and can hold a lot of weight. Providing your hanging metal wine rack is secured into your wall or ceiling studs, you will have no problem storing loads of wine and a number of wine glasses. On the other hand, you can choose a table top model that adds charm to your kitchen. The cool iron tones suit many kitchens and dining rooms while the metal iron wine racks take up minimal amounts of space.

There are four styles of metal iron wine racks available on the market today. One style mounts under your cabinet and holds a half dozen wine glasses and one bottle of wine. This style can save valuable counter space, but it does have to screw into your cabinet bottom and that is bothersome to some people. If you do not have issues with screws and bolts visible inside your cupboard, this model is an excellent choice.

There are wall mounted hanging metal wine rack models available. These racks are anchored to your wall studs. They often hold up to half a dozen bottles of wine or more and at least six wine glasses. These racks keep your counter and table tops clutter free while also adding splendor to the room.

There are also metal iron wine racks that hang from your ceiling. These racks work great in areas with higher ceilings. The rack hangs from the ceiling joists taking up space that is never used anyway. Ceiling racks typically hold half a dozen bottles of wine and a number of wine glasses. Ceiling racks are extremely sturdy and durable.

If you prefer, try a table top wine rack. Here the metal iron wine racks sit on your table top and hold a couple bottles of wine and a few glasses. These do take up table space, though if you have the room, they are extremely inexpensive. Table top wine racks are a great addition to your wine or buffet parties.

Finally, if those options do not suit you, there are floor models. Floor models are meant to pose as pieces of furniture—baker racks, buffets, bars, etc. The floor models can add storage to your room while adding an aesthetic quality that cannot be outshined.

The racks can be simple or ornate. The choice is yours. However, if you are a serious or even beginning wine addict, your home should be enhanced with metal iron wine racks.

View the best metal iron wine racks and table top wine racks we've discovered at http://www.wine-racks-selection-guide.com.

3 Recipes for Mouthwatering Barbecue Spreads

Writen by Moriah Shemer

An excellent spread can make all the difference when it comes to savory barbecue meals.
Here, Chris and Tal of Chris & Tal’s Better Foods offer recipes for spreads that provide the best of both worlds: taste and health.

These delicious yet nutritious spreads are perfect for both indulgent eaters like Chris and health-conscious people like Tal. All contain less than 17 calories per tablespoon. They are easy to make and go great with grilled burgers or chicken.

Chris & Tal’s Better Tzatziki

This is a low-fat version of the popular Greek spread. The red wine vinegar gives it a unique taste, while the cucumbers add a refreshing crunch to your burger.

Ingredients:

1 container (16 ounces) plain low-fat yogurt

1/2 a seedless cucumber chopped into small cubes

1-1/2 tsp salt

2 garlic cloves, chopped

1 tbsp dill

1 tbsp extra virgin olive oil

1/2 tsp red wine vinegar

Ground black pepper

Directions:

Combine ingredients and refrigerate before serving.

Nutritional information per 28 g serving:

Calories - 20; Fat - 0.9 g; Carbs - 1.8 g; Protein - 1.1 g

Chris & Tal’s Better Burger Avocado Spread

Avocado is very healthy due to its monounsaturated fat and potassium content. Add this spread to your burgers for a rich and creamy taste. This recipe is ideal for low-fat burgers like Chris & Tal’s Bet•ter Burger, which give you that extra room to indulge!

Ingredients:

1 ripe avocado, peeled and pitted

1/4 cup low fat sour cream

1/4 cup chopped roasted red pepper (available in jars or made fresh)

1 small ripe tomato

Juice of half a lime

Salt and pepper to taste

Directions:

Mash the avocados in a food processor or with a potato masher. Add the rest of the ingredients and fold gently until thoroughly mixed.

Nutritional information per 2 tbsp:

Calories - 33; Fat - 2.8 g; Carbohydrates - 1.9 g; Protein - 0.6 g

Chris & Tal’s Better Ginger and Plum Relish

Tal came up with this recipe for his Chinese food-loving family. Put it on your burgers to add an Asian flair!

Ingredients:

1/2 cup finely chopped ripe plums

1 clove garlic crushed and chopped

2 tbsp grated ginger

1 tbsp sweet chili sauce

Directions:

Combine ingredients and marinate while you are grilling your burgers

Nutritional information per 28 g serving:

Calories - 27; Fat - 0 g; Carbs - 6.2 g; Protein - 0.1 g

The toppings you add to your meal can be just as pleasing as the meat itself. Good luck finding your favorite! For more great recipes from Chris and Tal, head to http://www.betterfoods.ca/recipes.html

Chris & Tal's Better Foods is a food innovation company focused on crafting no compromise, guilt-free versions of your favorite foods. Our Bet•ter Burger combines lean meat and high-grade textured soy protein, providing the delicious beef taste you love with half the fat, calories and cholesterol. For store availability visit http://www.betterfoods.ca

10 Easy Ways To Protect Your Family From Food Poisoning

Writen by Terry Nicholls

Do you realize the many ways that bacteria can contaminate
the food YOUR FAMILY eats? Do you know how to tell if your
food is THOROUGHLY cooked to keep YOUR family safe from Food
Poisoning? Do you know what to do if you or SOMEONE YOU LOVE
gets Food Poisoning?

When it comes to food preparation and storage, "Common
Practices" could be POISONING your family!

Here's how to avoid the problem entirely:

1. Plan For Safety

Make sure you have the right equipment, including cutting
boards, utensils, food thermometers, cookware, shallow
containers for storage, soap, and paper towels. Make sure
you have a source of clean water. Plan ahead to ensure that
there will be adequate storage space in the refrigerator and
freezer.

2. Shop Smart

Prevention of food poisoning starts with your trip to the
supermarket. Pick up your packaged and canned foods first.
Buy cans and jars that look perfect. Do the cans have dents?
Don't buy canned goods that are dented, cracked, or bulging.
These are the warning signs that dangerous bacteria may be
growing in the can. Are the jars cracked? Do they have lids
that are loose or bulging? The food may have germs that can
make you sick. Look for any expiration dates on the labels
and never buy outdated food. Likewise, check the "use by" or
"sell by" date on dairy products such as cottage cheese,
cream cheese, yogurt, and sour cream and pick the ones that
will stay fresh longest in your refrigerator.

3. Store Food Properly

After shopping, get home as soon as you can. Then put food
into the refrigerator or freezer right away. Make sure to
set the refrigerator temperature to 40ฐ F and the freezer to
0ฐ F. Check temperatures with an appliance thermometer. Be
sure to refrigerate or freeze perishables, prepared foods,
and leftovers within 2 hours of shopping or preparing. Place
raw meat, poultry, and seafood in containers in the
refrigerator, to prevent their juices from dripping on other
foods. Raw juices may contain harmful bacteria. Eggs always
go in the refrigerator.

4. Prepare Food Safely

Wash hands and surfaces often. Bacteria can be spread
throughout the kitchen and get onto cutting boards, utensils
and counter tops. To prevent this, wash hands with soap and
hot water before and after handling food, and after using
the bathroom, changing diapers, or handling pets. Wash
everything else before and after it touches food. Use paper
towels or clean cloths to wipe kitchen surfaces or spills.
Wash cloths before you use them again for anything else. Use
the hot cycle of your washing machine. Wash cutting boards,
dishes, utensils, and counter tops with hot, soapy water
after preparing each food item and before you go on to the
next item. A solution of 1 teaspoon of bleach in 1 quart of
water may be used to sanitize washed surfaces and utensils.

5. Cook Food Thoroughly

Cook food thoroughly until it is done. Cooked red meat looks
brown inside. Poke cooked chicken with a fork. The juices
should look clear, not pink. Dig a fork into cooked fish.
The fish should flake. Cooked egg whites and yolks are firm,
not runny. Use a food thermometer to check the internal
temperature of meat, poultry, casseroles and other food. Use
a thermometer with a small-diameter stem. Insert the
thermometer 1 to 2 inches into the center of the food and
wait 30 seconds to ensure an accurate measurement. Check
temperature in several places to be sure the food is evenly
heated.

6. Chill Food Promptly

Place food in the refrigerator. Don't overfill the
refrigerator. Cool air must circulate to keep food safe.
Divide food and place in shallow containers. Slice roast
beef or ham and layer in containers in portions for service.
Divide turkey into smaller portions or slices & refrigerate.
Remove stuffing from cavity before refrigeration. Place
soups or stews in shallow containers. To cool quickly, place
in ice water bath and stir. Cover and label cooked foods.
Include the preparation date on the label.

7. Transport Food Safely

Keep cold food cold. Place cold food in cooler with a cold
source such as ice or commercial freezing gels. Use plenty
of ice or commercial freezing gels. Cold food should be held
at or below 40ฐ F. Hot food should be kept hot, at or above
140ฐ F. Wrap well and place in an insulated container.

8. Reheat Food Correctly

Heat cooked, commercially vacuum-sealed, ready-to-eat foods,
such as hams and roasts, to 140ฐ F. Foods that have been
cooked ahead & cooled should be reheated to at least 165ฐ F.
Reheat leftovers thoroughly to at least 165ฐ F. Reheat
sauces, soups, and gravies to a boil.

9. Serve Food The Safe Way

Use clean containers and utensils to store and serve food.
When a dish is empty or nearly empty, replace with fresh
container of food, removing the previous container. Place
cold food in containers on some ice. Hold cold foods at or
below 40ฐ F. Food that will be portioned and served should
be placed in a shallow container. Place the container inside
a deep pan filled partially with ice to keep food cold. Once
food is thoroughly heated on stovetop, oven or in microwave
oven, keep food hot by using a heat source. Place food in
chafing dishes, preheated steam tables, warming trays and/or
slow cookers. Check the temperature frequently to be sure
food stays at or above 140ฐ F.

10. Complete Your Meal Experience Safely

Cooked foods should not be left standing on the table or
kitchen counter for more than 2 hours. Disease-causing
bacteria grow in temperatures between 40ฐ F and 140ฐ F.
Cooked foods that have been in this temperature range for
more than 2 hours should not be eaten. If a dish is to be
served hot, get it from the stove to the table as quickly as
possible. Reheated foods should be brought to a temperature
of at least 165ฐ F. Keep cold foods in the refrigerator or
on a bed of ice until serving. This rule is particularly
important to remember in the summer months. Leftovers should
be refrigerated as soon as possible. Meats should be cut in
slices of 3 inches or less and all foods should be stored in
small, shallow containers to hasten cooling. Be sure to
remove all the stuffing from roast turkey or chicken and
store it separately. Giblets should also be stored
separately. Leftovers should be used within 3 days. Discard
any food left out at room temperature for more than 2 hours.

Terry Nicholls

My Home-Based Business Advisor

www.my-home-based-business-advisor.com

Copyright ฉ by Terry Nicholls. All Rights Reserved.

About The Author

Terry Nicholls is the author of the eBook "Food Safety: Protecting Your Family From Food Poisoning". In addition, he writes from his own experiences in trying to start his own home-based business. To benefit from his success, visit My Home-Based Business Advisor - Helping YOUR Home Business Start and Succeed for free help for YOUR home business, including ideas, startup, and expansion advice.

A Manual Drip Coffee Cone – the Original One Cup Coffee Maker

Writen by Nicholas H. Usborne

Manual drip coffee cones have some very tough competition right now. When it comes to making just one cup of coffee, all the attention is now focused on electronic one cup coffee makers.

With the new, high-tech coffee makers, ground coffee is pre-sealed in a K-Cup or pads, and you simply insert one of these into the machine, close the lid and start brewing.

No grinding. No messy filters to get rid of.

It’s convenient...there’s no doubt about that.

But it’s expensive too. The machines are expensive to buy, and so is the coffee. You pay dearly for the privilege of having the coffee ground and packed in those handy little containers.

So if you look at the cost of buying the machine, and buying the coffee, you’ll end up paying a lot more for every cup.

A manual drip coffee cone makes better coffee at a fraction of the cost...

If you don’t have one, your parents probably did.

A manual drip coffee cone is the original one cup coffee maker.

What are they? You’ve seen them in your local supermarket, or even your nearest dollar store. They are simply a plastic or glass cone, with a small opening at the tip, into which you place a cone-shaped paper filter.

Place the cone on a coffee mug or carafe, depending on its size, then add the coffee grinds, heat water in your kettle and pour the hot water over the ground coffee.

The coffee drips through the filter and into your mug or carafe.

And you get a better cup of coffee than with a fancy, electronic one cup coffee maker...

How come?

First, you can buy any kind of coffee you like, either ground or as whole beans. But if you buy a K-Cup or pad machine, you are limited to the coffees they package and offer for sale.

But also, and this is a simple but important tip, when you use a manual drip coffee cone, you can stir the water and coffee grinds as the drip process is taking place. This means all the coffee is thoroughly soaked, and also results in a fuller, richer tasting cup of coffee.

So...if you really want to pay big bucks, both for the machine and the coffee, go out and buy a new one cup coffee making machine.

But if you’d rather spend just five to ten dollars on the “machine”, and spend less on the coffee you buy, get yourself a manual drip filter cone.

They take up a lot less counter space too!

Nicholas H. Usborne is one of the sleuths at CoffeeDetective.com He and his colleagues take a commonsense approach to making great coffee, and give you the straight facts on coffee and coffee makers - without the marketing hype. They also write the Fair Trade Coffee News Blog

Best Candy Bars

Writen by Janice Kremer

Face it, Americans love their chocolate candy. According to Information Resources Inc, chocolate candy sales topped $3 billion dollars last year. Like many Americans, I am a chocoholic and need a chocolate fix every single day. Needless to say, I know my candy bars. I swear I've tried them all and these are my top 5 picks.

1) Snickers - Featuring a delicious nougat center with caramel and nuts, Snickers is at the top of my list. Whether you eat it from the end savoring all the flavors together or from the bottom eating all the nougat and then savoring the caramel/nut mixture separately, this candy bar is simply the best. According to the National Confectioners Association, the Snickers bar was developed in 1930 and named after a favorite horse of the Mars family. This candy bar is the number one selling bar in the U.S. so I guess I'm not alone in my love of the Snickers Bar.

2) Hershey Bar With Almonds - Milk chocolate with a few well distributed almonds easily satisfies my chocolate cravings. Introduced way back in 1908, this candy bar has been delighting chocolate lovers for nearly a century.

3) M & M's - Whether plain or peanut, these tasty little candies make my mouth happy. I must say though that the crispy version of M&M's is not a favorite of mine. The texture is too airy and just plain weird. M&M's were invented during the Spanish Civil War as a great treat that didn't melt in the hot sun. They were introduced to consumers in 1941.

4) Twix - Not much satisfies more that a crunchy cookie center with a layer of caramel and rich milk chocolate. The Twix bar was first introduced to US consumers in 1979.

5) SKOR Toffee Bar - Introduced in 1983, the delicious rich toffee enrobed in milk chocolate make the SKOR Bar a star in my book.

Cookie Gift Baskets makes delicious edible arrangements with all your favorite candy. We create chocolate and candy bouquets with Snickers, Hersheys, M & M's, and more. See all our Candy & Chocolate Gifts online for easy shopping convenience.