7 Secrets of Happy Couples

February 21, 2023 Category :Telemarketing Off

Why do some couples stay happy together for a lifetime, while others are in conflict almost from the beginning?

Part of the answer is compatibility – making the initial choice of a partner with whom you share common values. Equally much, however, depends upon the choices each partner chooses to make during the relationship. Here are seven choices made by happy couples:

1. Trust: Suspicion and jealousy are the death knell of any relationship. If the other is going to cheat or otherwise dishonor the relationship, suspicion and jealousy will not prevent it, and such a relationship is fatally flawed in any case. Unwarranted suspicion and jealousy create misery in a surprising number of relationships. If you want to live happily, trust your partner completely. If they dishonor your trust, deal with the situation then. In the meanwhile, your will have been happy.

2. Open Communication: Tell the truth, tell the whole truth. If you didn’t want to share your whole life with your partner, why are you together? If you make a mistake, admit it. If you have doubts, talk about them. Secrets and lies kill a relationship. With truth and openness anything is possible. Even if something is unforgivable, it is better to deal with it quickly.

3. Honoring the other’s point-of-view: People disagree, couples disagree. Understanding that the two partners in a couple remain individuals is crucial to a happy relationship. Why would you expect that you and your partner should agree on everything? Honor that one of you is a Republican and the other a Democrat. Honor that one of you is a vegetarian and the other loves a great steak.

4. Self-Confidence: Co-dependence is another frequent cause of failed relationships. Happy couples know that they don’t need each other. Each partner is a completely whole and valid individual who has entered into a voluntary partnership. Neither “owns” the other, nor “can’t live without” the other. Each has their own interests and friends, as well as having mutual interests and friends.

5. Generosity: Greed and selfishness kill relationships. True love is generous in spirit. Mostly, generosity is not about material things, although that is also important. To have a happy relationship, be generous of your time, your love, and your attention.

6. Forgiveness: Resentments and thoughts of revenge and vengeance have no place in a happy relationship. Happy couples forgive each other completely for everything the other has ever done or failed to do – no exceptions.

7. Gratitude: Happy couples are continuously grateful for each other. Every day there are a myriad of reasons to be grateful for your partner. Find those reasons each day, and thank your partner every day.

Oops – Some Tips on Fixing Culinary Mistakes!

January 20, 2023 Category :Industrial Goods & Services| Mental Health Off

We all have days when things don’t work as well as we’d like in the kitchen. At least, I have. More than once! Although our first inclination might be to throw the mishap away, there are times when you really can rescue your mistake. So read on!

– One of the most common mistakes when cooking is using too much salt. Better to have to add the salt than to try and get it out of your food! But here’s the deal, if you have gone a little wacko and added too much salt to your stew or soup simply add a few slices of peeled potato to the pot. Wait until the potato turns translucent, as this is when it has actually absorbed the salt, and fish the potatoes out with a slotted spoon. You could also add some more liquid, such as water or milk, depending on your recipe. A couple teaspoons of sugar can help counter balance the excess salt as well. Or, you could also just tell everyone you are not eating because you’re ‘allergic’ and sit back and see who really loves you and pretends all is well. Just have lots of fresh water handy! All right, just use these tips and try and salvage your mistake.

– Another common mistake is adding too much hot chili pepper into, well your chili! Not too long ago I was happily shaking what I thought was Pasilla chili into my pot while talking to a friend on the phone. I soon discovered it was in fact Cayenne . . . When I noticed my mistake I tasted my concoction and it brought some serious sweat drops onto my eyebrow! I decided to doctor it by adding a few squares of dark chocolate that I had in the freezer. You know what? It worked! The chocolate seemed to tame the heat and we were all able to actually eat the infamous chili! It was still spicy but completely edible.

– What about those times you’re attempting to make a nice creamy sauce and it turns lumpy? Oh l’horreur! Your highly critical mother in law is about to arrive and you have lumpy sauce! Now you’ll have to deal with all her pitiful sighs every time she looks at her child with those pathetic, adoring eyes. But wait! There is an answer! No need to despair! To repair your lumpy mush, pour it through a strainer or process the sauce in a blender. Return the strained or blended sauce to a clean pan and heat to the boiling point. Voila! Lumps and ‘analytical’ momma in law be gone!

– Okay, let’s say your sauce is not lumpy but is watery instead. There are a few things you can do to salvage this particular situation. The first would be to dilute some cornstarch in a cup with some cold liquid you are using in your recipe (let’s say 1 tablespoon of cornstarch in 1 tablespoon) and then slowly whisk it into your sauce. Whisk continuously until the sauce has thickened.

Secondly, you could add a roux to your sauce. A roux? What in the world is a roux? Well, a roux is made by cooking flour in fat, generally butter or oil. Melt the butter and add the flour, stirring constantly until the flour cooks and the mixture looks smooth and moist. The darker your roux the less it will thicken your sauce so cook it until it is barely colored or chalky. Once it is ready slowly incorporate it into your sauce, whisking constantly until your sauce thickens. You will need to use the same amount of fat and flour.

Lastly, another traditional method is using eggs to thicken a sauce. When thickening a cream sauce, half of the warmed liquid to be thickened is slowly whisked into the eggs and then the rest of the liquid can be added all at once. You then have to place the sauce in a double boiler and whisk constantly until the sauce thickens. You need to be careful with this method because the eggs could easily scramble if they are heated too quickly and the sauce will separate if it is heated too high. So, be very cautious when using eggs to thicken your sauce. By far the easiest method is using cornstarch.

– When you are making gravy, if it turns out too thin you should use some flour whisked in water to thicken it. Place 2 tablespoons of flour into 3 tablespoons of water and whisk it until it is smooth. Now add this mixture to your gravy, a little at a time, whisking constantly. Once it is all in simmer your gravy for about 10 minutes so that the flour cooks completely. Results: delicious, thick gravy!

– Also, if you made a tomato sauce for your pasta that is watery and just plain thin, add 1 to 2 tablespoons of dried breadcrumbs to it. This will thicken your sauce and it will still taste as good as it did when it was too thin!

– Okay, let’s talk about potatoes. Remember when you went into the grocery store and saw those wonderful baby potatoes? You bought them and decided to make boiled baby potatoes to accompany your grilled chicken. So you washed them and put them in pot to cook. When you went back to get them they were so over-cooked you had a messy, mush in your hands. There are two things you can do with this. One is to mash them, skin and all, add some milk and butter and make fantastic mashed potatoes. Or, you can heat some olive oil in a sauté pan and add the potatoes to the pan. Season with salt, pepper and garlic powder. Once they are crisp drain them onto paper towels. Voila! You have delicious home fries!

– If you happen to overcook carrots, sweet potatoes or squash don’t be afraid to mash them as well. Add some butter and honey to your carrots, butter and brown sugar to your sweet potatoes and butter and maple syrup to your squash. Mash the veggie ‘victim’ and place it in a baking dish. Melt the butter and whisk in the sweetener of choice. Slowly drizzle it on top of your mashed veggie and broil for a few minutes until the top starts to brown. Serve. Voila! Saved again!

– Have you ever broiled chicken breast and slightly burned the top? I hate when that happens! Here’s what you can do. Make a sauce to serve it with. Pick an herb like parsley, basil, thyme or rosemary, and coarsely chop it. Whisk about ½ cup olive oil with ¼ cup balsamic vinegar and add the herb you chose, in a small bowl. Season with salt and pepper. Cut your chicken into strips and top with your herb sauce. Serve. Keep in mind that I am talking about ‘slightly’ burned. If you have charcoal chicken, my friend, you will have to throw it away. So sorry!

– Sometimes when you are whipping heavy cream it just will not form peaks. It happens to be a very hot summer day and the kitchen is stuffy. You’re beating and beating and nothing is happening! You need to refrigerate your cream, bowl and all for around 20 minutes. Once it has gotten cold beat it immediately. As soon as it forms soft peaks put it in the fridge and leave it alone until you need to use it.

– What if your cream had actually formed its peaks and you were just over-beating the bee-jeezus out of it? All of a sudden you look into your bowl and the cream is grainy! Ahhh!! Relax, relax! Add about ¼ of the existing amount of more cream to your bowl and beat until the cream forms soft, smooth peaks. Then STOP! No more beating please! Here’s the deal though, if the cream has been beaten to an almost buttery consistency do not waste more cream or time on it. It’s dead. Throw it away.

– What if you were beating egg whites instead? If the whites are not forming peaks after beating you have to start again. Make sure your bowl is clean of fats and that you have absolutely NO yolk in the whites. Same goes for grainy, over beaten egg whites. There is no saving those, unfortunately. You will have to start all over again. Make sure you only beat the egg whites until they form stiff, shiny peaks. Nothing more.

– So, let’s talk about some baking disasters, shall we? Let’s start with your obsession of overcooking and burning things. This time you were having a seriously, delicious gossip fest on the phone and you started smelling your scorched bread (or rolls)! You rapidly interrupt the conversation only to find that the bottoms of your wonderful baked goods are black. Yikes! Nothing like the taste of charcoal to kill the mood at dinner time. Here’s what you do. First you make a mental note to stop gossiping and ask the universe for forgiveness. Then you cool down your bread and fetch your box grater. Grate the burnt bottoms on the finest holes until it’s all gone. No one will ever know that you almost lost your fantastic loaf of bread or your rolls.

– Speaking of bread, here’s a very easy way to restore your soft, soggy baguette the day after you buy it. Heat the oven to 400 degrees. Mist the bread with cold water and place it in the oven for 5 to 7 minutes. You will have ‘freshly’ baked bread again.

– Also, if you have bread that has gotten stale don’t chuck it! You can use it for a number of things. You could dice it and coat it with a mixture of olive oil and melted butter. Season it generously with salt and pepper and cover it with garlic powder, dry oregano and dry basil leaves. Place it on a baking sheet, on a single layer, and bake it until crispy. You will have delicious croutons for your next salad. Or, cut it up into chunks and put it in the food processor to make breadcrumbs for the next time you need some to cook (or thicken your watery pasta sauce). Or, you can slice it into very thin slices and brush both sides with olive oil. Place the slices on a baking sheet in a single layer and bake until crispy. You will have delicious, crispy toast, which is to die for when served with butter.

– Okay, let’s go back to baking. This time you have over baked your cake and it is dry. No matter how you look at it the moisture is all gone. I like to imbibe my dry cakes with either simple syrup that I mix with rum or syrup from canned peaches that I mix with rum as well. I loosen the cake and invert it into a large, deep dish. I them prick the top and sides of the cake with a fork and add a generous amount of the syrup of choice. I cover the dish loosely with foil and let it ‘moisturize’ for at least 4 hours before I attempt to serve it. I always serve it with some whipped cream on the side in case it needs an extra little oomph!

– Another cake challenge happens when you go to remove the cake from the pan and it crumbles. Your beautiful moist cake broken into big chunks of disaster! No, don’t cry. You can save this and no one will know it happened. You will use your frosting as glue and glue your cake back together. Wait until it is completely cool. Otherwise your ‘glue’ will melt and then you can start crying. Assemble your cake by putting it together like a puzzle with frosting to keep it together. Once you have it all in one piece go ahead and frost it with a thick layer of frosting.

– Speaking of frosting, don’t you hate it when you are ready to create your masterpiece and the cakes crumbs make your frosting look horrible? Especially that snow white frosting you took so long to produce. You need to de-crumb your cake by brushing off the excess crumbs with a dry pastry brush and adding a very thin layer of frosting. Put your cake into the fridge for 15 to 20 minutes until the frosting has set completely. Now, go ahead, knock yourself out and finish frosting your fabulous work of art! Yay!

– How about when you finish icing your cake and it is all bumpy? Don’t you hate that? And I don’t mean your covered your cake with a batch of icing that you made which was full of lumps. I mean you iced it and you just could not smooth it out. Run to the bathroom and get your hairdryer. No, no you do not need to straighten your hair while you pray for the bumps to disappear. Instead, turn your blow dryer to low heat and pass it over the surface until the lumps disappear. Please make sure it’s on low heat. You don’t want to melt the frosting and then have it fly off the surface of your cake!

I think that’s it for my cooking CPR! Just remember that you don’t always need to panic and throw away the mishaps. Be creative. Turn your overcooked, mushy veggies into mashed potatoes, carrots, etc. or into creams of soup (spinach, asparagus, etc.) Scrape, glue, add, blend, strain! Think out of the box. If all else fails, Get rid of it and go to plan B – order takeout. The point is to have fun while you are creating in the kitchen. Cooking should be a tantalizing experience and not a source of stressful gastric ulcers. Have fun!

The Best Zoom Digital Camera Shopping Guide

January 14, 2023 Category :Automobiles & Motorcycles| Beauty and Cosmetics Off

A generous zoom range is very important for any photographer and in the last period of time every single manufacturer added at least one or two models with super zoom in the line-up.

The opportunity to shoot every image you see is very appealing especially if you can do that using a compact digital camera. The market is filled with models that will make all this possible, all you need to do is take some time and find the one that suits you best. Below you’ll find a brief description of seven cameras and their design and performance features.

Compared to an SLR, a camera that has a small sensor has also smaller lens and this means that it can offer up to a 12x zoom.

A few years ago, both Olympus and Sony introduced on the market 10x zoom cameras but they were very expensive. Today, modern zoom cameras are pretty affordable and much smaller compared to the digital SLRs that feature powerful lenses. These two major advantages made the super zoom cameras very popular.

These great devices offer very generous zoom ranges and that’s why in most cases the lenses are very large and tend to occupy a large part of the camera. A superzoom cam looks very much like a SLR but the true differences between them lie on the inside and can be seem very clearly in the pictures.

In time, the zoom range extended from an average 10x to almost double that number but during this battle for pixel’s supremacy the lens became wider and wider.

These seven models go from average wide angle to super telephoto and all of them feature 12x zoom ranges. On the inside you can find a mechanical or an optical image stabilization which is very helpful when shooting splendid images. In addition to all that the cameras sport full photographic control, electronic viewfinders and a rather attractive design.

The specs lists for each model say that some of the cameras actually share the same lens and that’s mainly because the lenses are provided by a third party supplier.

Panasonic was not the first SLR superzoom camera manufacturer but everyone heard about its 2003 / 2004 models: the FZ20 and the FZ10. And that was only the beginning because in time all major manufacturers joined the game and now they compete for the podium.

During the above mentioned test the following superzooms were analyzed: the Sony Cybershot DSC-H50, the Canon Powershot SX10 IS, the Panasonic Lumix DMC-FZ28, the Fujifilm FinePix S2000HD, the Olympus SP-565UZ, the Fujifilm FinePix S8100fd and the Nikon Coolpix P80.

The History of Hoover Vacuum Cleaners

December 3, 2022 Category :Electronics and Electrical| Generals Off

Hoover vacuum cleaners date back to the early 1900’s when a man named Murray Spangler utilized little more than an old box fan, broom handle and pillowcase to come up with a device he called a “suction sweeper”. He was a man prone to allergies and felt that the device would cut down on the amount of dust generated by the carpet sweeper he regularly used in his custodial duties at a local store. He was encouraged to patent the contraption and in 1908 he formed the Electric Suction Sweeper Company. Although not the first true vacuum cleaner, it was considered the first electric upright vacuum cleaner and was revolutionary in that it included a beater bar that bounced the dirt out of carpeted rugs.

Spangler convinced the wife of a storekeeper in what is now Canton, Ohio to try out his new creation. The woman, Susan Hoover, who was also a cousin of his, loved the suction sweeper so much that she convinced her husband, William, to start producing and selling the new invention. Hoover and Spangler became partners, but it was Hoover’s selling technique that really launched the new machine. Although he didn’t create the actual machine, the profession of door-to-door Vacuum Cleaner Salesman originated with William Hoover. The manager of the stores that featured Hoover vacuum cleaners would actually go to a potential customer’s home and demonstrate the wonders of the invention to the homeowner within a comfortable, familiar setting. The vacuum cleaner was generously left at the home of the customer for a 10-day trial period, ensuring its endearment to the potential owner. Attachments that fit the cleaner further sweetened the deal.

For generations of not only Americans, but of consumers around the world, Hoover became a beloved brand name, associated with quality and durability. Brand imprinting has always played a crucial role in the future of a brand and the Hoover brand was no exception. Just as people tend to use the brand name “Kleenex” to replace the word “tissue”, consumers throughout the world for over a hundred years have referred to their vacuum cleaner as “the Hoover”. Even the act of vacuuming had been dubbed “Hoovering” by many people in countries all over the world, regardless of the brand of vacuum used.

My own Hoover brand imprinting happened before I was even four. My earliest memory of a Hoover vacuum cleaner was when I was a budding pop star, about 3 years old. A sturdy, upright vacuum cleaner, the Hoover’s handle was the perfect height for me to belt songs into all morning long on cleaning days. The Hoover name printed down the front of the bag was one of the first words I ever learned to read! Almost twenty years later, the old Hoover was the vacuum I was allowed to take for use in my first apartment, and to this day, yet another twenty years later, that Hoover is still going strong and while it’s not the prettiest machine, it is a testament to the quality of the Hoover brand. Today Hoover remains a quality brand backed by generous warranties with parts and attachments that are easy to find and readily available around the world. For over one hundred years the Hoover brand is the one that has set the industry standard and continues to be at the forefront of vacuum suction technology.