Wine Myths and Wisdom

March 9th, 2010

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Wine appreciation is a lot like Best Barbequing Practices, or Better Deck Building: everybody seems to know something. There are experts, making a study of knowing a lot, and the doesn’t-matter for whom anything will do. If you are confused, sort out the myths with a few sips of Wine Wisdom:

  • Serve white cold, red at room temperature?

This is more true for a seventeenth-century castle in England or France than for a cottage in Canada. Try taking the white out of and putting the red into, the fridge for a few minutes before serving.

  • Will any container do?

Not true: a good wine glass-whether a plastic patio glass or crystal-is at least the size of an orange and has a stem. A good size lets the wine swirl, so you can smell it-smell is critical to taste. The stem lets you hold it without warming the wine to skin temperature.

  • Fill it to the rim?

This myth also comes from the doesn’t matter camp. Resist filling the glass (the one with a stem, that is) more than one-third to one-half full.

  • Wine needs to age?

If you bring your wine into the cottage with the other stuff, let it age for about ten minutes, open and enjoy, don’t feel guilty. Most wine is made for early consumption, so go ahead and open it.

  • White wine with white meat, red wine with red?

The more full flavored the meal, the more full flavored the wine should be.. but if you enjoy Riesling with your steak, go ahead. Experiment. Remember that the meal is more than just the color of the meat: it is everything on the table, from the main course to the sauces and the condiments.

  • You should enjoy this-I paid a lot.

Or, You should enjoy this-I made it. There are so many wine styles, and such a range of quality and price, that this is something for every taste. So let you taste buds tell you which one you really like.

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  • christmas cardMerry Christmas Everyone!!     Merry Christmas from After The Alter! I hope you and your family have the very best day! Today I will be opening presents, eating lots of food, drinking lots of wine and enjoying family and friends. Probably will watch "A Christmas Story" 3 times over the course of the......
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A Casserole of Corn, Chorizo, Tomatoes, and Peppers with Cheddar Cheese

February 15th, 2010

Some of the corn kernels are pureed to form custard for the chorizo and vegetables in this satisfying, very flavorful casserole.

What you need:

8 ounces chorizo sausage, diced
1 ¼ cups coarsely chopped onion
1 cup coarsely chopped green pepper
1 tsp finely minced jalapeno chile
½ teaspoon dried oregano
1 teaspoon ground cumin
3 cups fresh corn kernels
1 ½ cups dried plum tomatoes
2 eggs
½ cup soar cream
1 cup grated sharp cheddar cheese
3 tablespoons coarsely chopped cilantro
Salt and pepper to taste

What to do:

  1. In a 12-inch nonstick skillet, sauté the chorizo over medium-high heat, stirring frequently, until the sausage begins to brown. Remove with a slotted spoon to drain on paper towels and set aside.
  2. Add the onion to the skillet with whatever fat remains in the skillet (about 1 or 2 tablespoons) and stir frequently for 1 minute. Add the green pepper, chile, oregano, cumin, salt, and pepper, and sauté for about 4 minutes. Add 2 cups of the corn kernels, return the chorizo to the pan, and continue to cook 1 or 2 minutes more. Add the tomatoes, remove the skillet from the heat, and set aside to cool slightly.
  3. Heat the oven to 400 degrees. Butter a 2 1/2-quart oven to table baking dish. In the bowl of a food processor, beat the eggs along with the remaining cup of corn kernels, until pureed. add the sour cream and 1/2 cup of the cheddar cheese, and pulse until combined. Stir in the cilantro and add additional salt and pepper if needed.
  4. Transfer the vegetables to the prepared baking dish and pour the egg mixture over them. Sprinkle the remaining cheese over the top and bake for about 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

Makes 4-6 servings

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Cold Artichoke with Seafood

February 7th, 2010

Boil artichokes, cool, and chill in refrigerator. At serving time, prepare artichoked for stuffing by gently pushing leaves outward. Fill with seafood salad and serve with dressing.

2 cups cooked shrimp (chilled)

1 cup sliced celery

2 tbsp fresh lemon juice

1/2 cup mayonnaise

salt and pepper to taste

Cut shrimps into halves lengthwise and mix with remaining ingredients. Chill several hours before stuffing.

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How to cook Artichokes the simple way

February 4th, 2010

The artichoke is included in the sunflower family from the native Canary Island. The globe artichoke is also known as “green artichoke” and “French artichoke”.

Now, try this simple and easy steps to cook artichoke and enjoy it with the whole family.

  1. Wash artichokes. Cut 1” off, straight across top. Pull off loose leaves at bottom. Clip off spine tips with scissors.
  2. Drop artichokes into pot of boiling salted water to which olive oil, garlic, bay leaf, and fresh lemon slices have been added. Cover tightly and boil 20 to 40 minutes (til leaf can be pulled easily from base).
  3. Drain upside down. Remove choke (thistle portion) with spoon from center of artichoke.
  4. Serve as hot vegetable with hot melted butter or hollandaise sauce. To serve cold, chill cooked artichoke, set upright on plate and serve with fresh lemon juice and favorite dip.
  5. To eat: pull off petals one by one and dip base into sauce. Eat only tender base part of leaf by drawing it between teeth. Discard remaining tip. Artichoke bottom is good to eat, too.

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Asparagus Pie

January 31st, 2010

What you need:

¼ cup butter

¼ cup flour

¾ cup chicken

¾ cup milk

½ cup grated cheddar cheese

¼ cup grated parmesan cheese

½ tsp salt

1/8 tsp pepper

2 lbs. hot, freshly cooked asparagus spears

2 tbsp grated parmesan cheese

How to cook:

Melt butter and blend in flour. Add broth and milk and cook, stirring constantly, til mixture is thick and bubbling. Add cheeses and seasonings. Stir til cheeses melt. Set asparagus spears in pie tin. Pour sauce over spears and sprinkle with cheese. Broil several minutes til browned and bubbly.

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How to prepare Asparagus in three easy steps

January 28th, 2010
Have asparagus inside your fridge? You could try this steps to get those green stalks on plate.
  1. Wash asparagus to remove grit, but do not soak stalks. Cut off ends of stalks.
  2. Wrap asparagus in aluminum foil and set in skillet. (To speed cooking, prick foil with fork in several places before placing in skillet.)
  3. Add cold water to skillet to cover package; cover pan and bring water to boil. Cook about ten minutes (or til tender).

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Transplant tourism poses ethical dilemma for US doctors

Posted on 28 January 2010 in Uncategorized by admin

A recent case study by doctors at Mount Sinai Hospital in New York examined the ethical issues posed by transplant tourism, an offshoot of medical tourism, which focuses solely on transplantation surgery.

Many American transplant professionals frown on the practice of transplant tourism where patients travel to countries such as China, India, and the Philippines for their transplantation.

These transplant tourists may be subject to sub-standard surgical techniques, poor organ matching, unhealthy donors, and post transplant infections, prompting U.S. health care institutions to refuse treatment of these patients upon return to the U.S. Medical associations have responded with transplant tourism policies and guidelines to advise clinicians on the ethics of caring for transplant tourists.

Full details of the study appear in the February issue of Liver Transplantation, a journal published by Wiley-Blackwell on behalf of the American Association for the Study of Liver Diseases (AASLD). Some might think of transplant or medical tourism as merely a fictional plot from one of Robin Cook’s medical thriller books (Foreign Body).

However, given the critical shortage of available organs in the U.S., transplant tourism has grown in popularity among patients awaiting transplantation. Currently, the United Network of Organ Sharing (UNOS) reports there are more than 105,000 Americans on the transplant candidate waiting list with more than 15,000 patients awaiting a liver transplant. Furthermore, UNOS data shows a decline in donorship with living donor numbers decreasing by 1.7% and deceased donors down by 1.2% in 2008.

In the current case, a 46-year-old Chinese accountant (HQ) was placed on the UNOS transplant registry with a Model for End Stage Liver Disease (MELD) score of 18 that increased to 21 while on the candidate waitlist for over a year (MELD scores range from 6 for those least ill through 40 for those most sick).

HQ then traveled to the People’s Republic of China (PRC) and was transplanted two weeks after arrival. After transplantation, HQ returned to the Mount Sinai program requesting follow-up care, which was provided. HQ then developed biliary sepsis requiring hospitalization and re-transplantation seemed to be the only viable option.

“While the patient was a medically suitable candidate, team members disagreed if it were indeed, morally right to provide him with a transplant,” said Thomas Schiano, M.D., one of the case clinicians and lead author of this study.

Ultimately, the transplant team proceeded with a liver transplant for HQ and he is currently doing well. “Our consensus to transplant was based on the relevant principles of medical ethics—non-judgmental regard, beneficence, and fiduciary responsibility,” added Dr. Schiano.

The study authors estimate that more than 400 patients received transplants abroad with 75% of those taking place between 2004 and 2006.

Of those transplant tourists, 40% reside in New York and California, and the majority these patients traveled to the PRC, where organs from executed prisoners have been used in transplantations.

Although transplant tourism is not held in high regard, the practice violates neither current U.S. law nor the National Organ Transplant Act. Current UNOS policies allow a small percentage of each center’s transplants to be allotted for foreign nationals, essentially allowing for transplant tourism within the U.S.

Over the last few years, professional associations have established transplant tourism policies to provide guidance to clinicians and uphold the principles of medical ethics.

The AASLD and International Liver Transplant Society (ILTS) have positions against the exploitation of donors, the recovery of organs from executed prisoners, and condemned the use of paid living donors. Similarly, the American Society of Transplantation declares that optimal medical care should not be withheld from those recipients who have chosen to receive transplants as “tourists” from abroad.

“Unfortunately, little guidance from societal statements are provided to transplant centers and the professionals in the trenches dealing with transplant tourists seeking care,” Dr. Schiano stated. Given the shortage of available organs, more patients may resort to transplant tourism as an option.

“Although we do not condone all of the practices associated with transplant tourism, it is our duty to provide all transplant patients with the same compassionate care and support, whether their transplantation was performed in the U.S. or abroad,” concluded Dr. Schiano.

To build awareness of the need for organ donors, February 14, 2010 is designated as National Donor Day in the U.S. The Department of Health and Human Services provides further information on National Donor Day.

Source: Wiley-Blackwell – esciencenews.com

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Increased International Tourists Arrivals in Turkey

Posted on 28 January 2010 in Uncategorized by admin

Despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.

“Medical Tourism to Drive Tourism Industry in Turkey

As per recently released report “Turkey Tourism Industry by 2013?, despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.”

Source: Earthtimes.org

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Chili Con Carne Sauce

January 26th, 2010

What you need:

2 tbsp oil

2 lbs. hamburger

3 or 4 cloves of minced garlic

1 chopped onion

1 can (8 oz.) tomato sauce

1 ½ tsp salt

2 to 3 tbsp chili powder

½ tsp cumin seed

3 cups hot water

¼ cup flour

How to cook:


(1)Heat oil.

(2)Add hamburger and cook, stirring and turning til meat loses red color.

(3)Stir in all other ingredients, cover, and cook slowly about 3 hours (or longer) to a thick, rich consistency.

(4)Before adding sauce to beans, add one cup of hot water to the sauce, then thicken slightly, using 1/4 cup flour mixed smooth with 1/3 cup warm water.

(5)Stir into beans; add salt if needed.

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Chili Beans

January 24th, 2010

What you need:

1 chopped onion (about ¾ cup)

1 to 3 cloves minced garlic

1/3 cup bacon dripping (or oil)

1 ½ tsp salt

1 can (8 oz) tomato sauce

1 ½ tsp chili powder

¼ tsp cumin seed (or powder)

How to cook:

(1)Cover one pound (2 cups) California pink beans (or light red kidney beans) with boiling water and let stand an hour or so. Drain beans, put into a large, heavy pot, cover with boiling water again and all of the ingredients above.

(2)Cook slowly (covered), about three hours, til beans are tender and a rich sauce is formed. Add more hot water if necessary. Beans should be neither too dry nor too juicy.

Makes 8 to 10 servings as a side dish.

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Any-Bean, Any-Bone Soup

January 22nd, 2010

What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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Bean Soaking

January 20th, 2010

Dry beans can be cooked without soaking, but soaking cuts down cooking time and pot-watching. Try these methods:

One-Hour- Hot Soak: to one pound of California dry beans, any variety, add 6 to 8 cups hot water. Heat to boiling, boil 2 minutes, then set aside for an hour or so before draining and cooking.

(This method does in one hour what 15 hours of cold soaking accomplishes.)

Overnight Salt Soak: to one pound of California dry beans, add 6 cups cold water and 2 teaspoons salt. Let stand overnight or for several hours.

(The salt helps beans to absorb water more evenly, and keep their shape better.)

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  • Bike101 ways to reduce your spending and keep more of your money Here are 101 areas where it's easy to make cuts that will allow you to keep more of your money. Since this article is long, it's broken it down into sections. Browse through the whole thing, or use the links below to jump to the sections that interest you most.......