Dalene Joubert asked:


Babies are amazing little creatures. Just when you think they’ll never fall asleep, they head off to dreamland in the most unusual places. When this happens, it’s tempting to leave them where they lay.

Don’t cave in! To make sure a little princess slumbers just right, it falls on you to inspect the places baby sleep to ensure they are safe and secure.

While there’s little doubt you find yourself rather tired with a new baby in the house, taking the time to check out the places just makes good common sense.

With the risk of Sudden Infant Death Syndrome always a concern, a few extra minutes of time can alleviate some very big worries. This can bode well for your own chances to slumber, too, since the peace of mind safety provides takes a big load off your thoughts.

Some questions to ask when inspecting the places baby sleep happens include:

* How the baby is laying? If she’s in her car seat and fast asleep, chances are she’s quite safe for a catnap. Should she have dozed off while set on her stomach on the couch, however, moving her is a rather good idea. While rolling generally isn’t a concern when she’s a newborn and still quite little, a facedown position on a comfy couch increases the odds of trouble.

* What objects are around her? Believe it or not, typical “baby” toys are not always safe to have around while she counts a few sheep. If toys are nearby or any other objects are around that can potentially block her face and hamper breathing, move them even if the action wakes her. You are always better off when the safe, rather than sorry, approach is taken.

* Is the area free from loose fitting blankets? This is a big concern for many new parents and one that’s a little hard to get a handle on. The reality is anything loose on a bed, from its sheets to its blankets, can cause potential breathing problems under the right (or wrong) circumstances.

* Is her sleep area separate and protected from others in the house? If she falls asleep in the middle of your bed at your own bedtime, for example, it’s time to move her. Rolling over accidents happen. They’re rare, but they do occur. This is one mistake no new parent (or experienced one) wants to make.

* Is the temperature right? If the place baby sleeps in is too hot or too cold, it might be worth moving her to a more suitable room or adjusting the temperature. Comfortable nighttime clothes and room temperature is typically the best to shoot for. Babies don’t need big quilted blankets or other similar covers that can accidentally get stuck over their noses.

The places baby sleep are quite often anywhere that you don’t necessarily expect. She’ll fall asleep in her car seat on the way home from the store, on your shoulder while you walk through the house and in the middle of your bed while you fold laundry.

Put her in her own, safe bed and quite often it’s a no go of monumental proportions. While it’s tempting to leave her where she falls asleep, take a good look around to make sure it’s really safe. You’ll always be glad you did!

Wireless Hidden Cameras, sometimes called Nanny Cameras, are one of the most popular products when it comes to home security. Why? Because they work and they are easy to install — anyone can start recording in less than 10 minutes.

Unfortunately, most people think the only use for a Wireless Hidden Camera is to keep an eye on their nanny or baby sitter as they care for their child. Well, since they’re wireless, they are also portable. And, most wireless cameras have a range of 700 feet or more, which means they can be placed in many unusual places.

Here are some ideas for using a Wireless Hidden Camera that you may not have considered:

• Home for Aged People — a clock radio or picture frame camera could keep you informed about how your loved one is being treated

• Vacation Homes — since you’re not there all the time, your property is vulnerable to burglars, vandalism or worse. And, with all the natural disasters we’ve had lately, your Wireless Camera can be a valuable asset. You can monitor your property from your home computer using specified software, even from miles away.

• Rental Properties — put a sign on your property saying “This house is protected by a hidden camera.” Burglars seeing this will be less likely to bother with your house, plus you can keep an eye on your investment from your own home.

• Home Swimming Pools – monitor your kids from anywhere in your home. Now you can make sure that there are no unwanted visitors in your pool.

• Barns — ensure your animals or expensive tractors or tools are safe.

• You can even monitor your pets when you are away from home — great when you have a new puppy who likes to chew as well as “do his business” on your rug. Also, how well do the cat and dog really get along when you’re away?

• And don’t forget your apartment. Just because you have a locked door or buzzer downstairs, or even a gate guard at the door, doesn’t make you immune from burglars. Just watch a couple of cop shows on TV or movies and see how vulnerable your apartment really is.

There are many kinds of Wireless Hidden Cameras available in all sizes, shapes and colors. Some are even disguised as everyday working appliances, e.g. clock radio, boom box, or mantle clock.

So you see, there are many uses for Wireless Hidden Cameras. Just let your imagination run wild!

Don’t Become a Crime Statistic!

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http://www.feelsafeandsecure.com and Don’t Be the Next Victim!

Jane Butel asked:


r as a child driving into New Mexico when I was old enough to read and noting the A & W signs for Green Chile Cheeseburgers and asking my parents, “What is Green Chile?”

Green chile sounded weird to me, because I was used to the reddish brown canned chili such as Wolf brand which is made with hamburger and tomatoes and such. I couldn’t imagine green chile!

Has green chile sounded weird to you? If you haven’t been around chile growing areas, you may also find it weird.

A funny thing happens. With fall’s arrival, green chiles ripen to become red. The amazing phenomenon is that the nutrition also changes. In green chiles the flesh is very rich with Vitamin C, whereas when the slant of the sun signals fallthe flesh becomes very rich with Vitamin A.

Eating chilesany type, red or green arms oneself with myriads of healthful properties. Studies have shown that if people eat chiles 24 out of every 30 or so days in a monththey are much healthier.

Knowing that green chiles are so healthful and flavorful and down right habit forming, take advantage of the fresh green chile season.

Fresh green chile parched and frozen, are far superior to their canned equivalents. Although freezing does soften the crisp texture, it does not impair the taste. Because chiles are perishable and seasonal, freezing is often the only alternative.

Canning always seems to impart a metallic taste and changes the texture and flavor. Green chiles are generally available from late June, when the first of the crop comes in, to late September, when they ripen and become red, signaling the end of the season.

Parching is necessary to remove the very leathery peel of fresh chiles. The process is easy, if your skin is sensitive, be sure to wear rubber gloves or generously butter your hands to prevent a burn from the chile’s irritating oils.

Intense direct heat is needed to parch the peel, but take care to leave the flesh itself uncooked. Immediate chilling of the parched chile halts the cooking process and causes the chile’s skin to blister away from the uncooked flesh. To parch chiles, first wash them, removing all sand and dirt.

Leave the stem on, then pierce each one with a sharp knife, about one inch down from the stem. For large quantities, cover the entire top rack of an electric oven with heavy foil; if yours is a gas stove, cover the broiler rack.

For smaller quantities, cover a baking sheet. Then place the rack under an electric broiler four inches from the broiler unit; if using gas, place the rack in the highest position. Preheat the broiler, then place a single layer of chiles on the foil.

Allow each side to blister before turning. Allow each chile to uniformly blister for easy removal of the peel.

An option is to roast over an outdoor grill on highest heat. As soon as each chile is parched, remove to the sink, a large bowl, or a tub of ice water.

Immerse each chile in the water. Allow to cool, then either peel and use as desired or to freeze, blot dry and place on cookie sheets and quickly freeze, then package as desired in heavy weight freezer storage bags.

Be sure to mark the date on each bag. To peel, start at the stem and pull off strips of the peel. For rellenos, keep the stem on, but for other uses, remove.

For a milder taste, once the chile is parched, strip out the seeds and veins with the back side of a knife. (Do not try to remove seeds if making rellenos.)

If you are parching only a few chiles, place each directly on a medium-hot electric surface unit, or hold it with tongs or a meat fork over a gas burner. Watch carefully-the chiles burn quickly.

PUEBLO GREEN CHILE STEW

Senator Joe Montoya from New Mexico was famous for this stew. He won the Capitol Chile Cook-off more than once with this recipe. Absolutely critical: you must serve flour tortillas on the side for scooping up the great sauce. The stew may be frozen for up to three months.

Yield: 4 servings

2 pounds boneless pork, cut into 1-inch cubes

3 tablespoons all-purpose flour

2 tablespoons butter,lard or bacon drippings

1 cup chopped onion

2 garlic cloves, minced

3 cups canned or fresh chopped peeled tomatoes

1 teaspoons salt

½ teaspoon ground Mexican oregano

¼ teaspoon ground cumin

20 fresh green chiles, parched, peeled & chopped

Lightly coat pork cubes with flour. Melt butter in a large heavy skillet or saucepan. Add pork cubes a few at a time, stirring to brown well. Push to the side of the pot. Add onion and garlic, cook until onion is soft. Stir in the browned meat.

Add tomatoes, then salt, oregano and cumin. Cover and simmer 1 hour, stirring occasionally and adding water as needed.

Add the green chiles; simmer 30 minutes or longer, adding a little more water if necessary, until flavors are well blended. Taste and adjust seasonings.

Fenton Wayne asked:


Bored of your usual coffee? Fed up with latte or cappuccino? Then why not try something a bit different?

In order to make your own unusual speciality coffee drinks or to produce them in your catering establishment you will need a few extra ingredients.

In addition to your espresso beans, sugars, milk and chocolate dustings that are used to make most standard coffee drinks you will need to purchase a supply of cherries, almonds, hazelnuts, whipped cream and ground cinnamon. These will probably suffice for most recipes and of course not all are required for every recipe.

The main ingredients that you will need however are flavoured syrups. These special syrup flavourings are available from good coffee retailers or can be ordered over the internet easily enough. If you run your own establishment then your usual coffee supplier will probably stock these items and can deliver them with your usual coffee order.

There are several makes of flavoured syrups available depending on which country you are from, but my particular favourite are the 1883 de Philibert Routin brand from France. The most common flavoured syrups are vanilla, chocolate, amaretto, cinnamon, caramel, Irish Cream and hazelnut, but more exotic and unusual flavours are available for more elaborate recipes.

Why not start with a couple of flavours and build up a collection as you get to know and experience various recipes.

There are many recipes freely available on the internet which you can try out as well as experimenting and perhaps designing your very own!

To get you started here’s a couple you may want to try out.

We assume you have you own espresso machine with steam wand and are familiar with steaming and foaming milk.

Mochanilla

Ingredients:

16 ml chocolate syrup

16 ml vanilla syrup

1 shot of espresso

6 oz (180 ml) cold milk

Whipped cream

Cocoa powder

Method:

Mix together the two syrups and the milk in a jug. Steam foam the mixture. Pour the espresso into a 12 oz (250 ml) glass, and add the steamed milk mixture. Add whipped cream to the top and garnish with a sprinkle of cocoa powder.

Bistro de Paris

Ingredients:

8 ml hazelnut syrup

Double shot of espresso coffee

Whipped cream

Shaved hazelnut

Method:

Into a 6 oz (180 ml) add the hazelnut syrup. Add a double shot of espresso and stir. Top with whipped cream and garnish with shaved hazelnut.

Try making these at home for a delicious change or offering them at your own catering establishment as an alternative – you may be surprised at how popular they will become.