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Forget the World Series, the Presidential Election Race is the hottest ticket in town! This Tuesday, after you’ve headed out to the polls, gather with friends and family to watch the results Read on for some great election party ideas to help you throw your Election party.

-Reuse old 4th of July party decor, dishware and utensils. Just think red, white and blue!

-Put out snack foods that you might serve on put out for a television of movie party - popcorn, chips and dip, salsa and finger foods.

-Make themed drinks named after the candidates (recipes below)!

-For more election party food ideas, decorate cookies, cupcakes or a cake with a patriotic theme - red, white and blue icing.

-Put together a playlist of McCain and Obama’s favorite songs:

“Good Vibrations” by The Beach Boys
“Barracuda”, by Heart
“Touch the Sky”, by Kanye West
“Yes, I can” by Will.i.am
“City of Blinding Lights” by U2

Election day is on a weekday (as it always is) and all your guests, yourself included, need to make time to vote as well. So, keep the party planning as no-fuss as possible.

Election Party Cocktails:

The Barack Obama

Ingredients

• 2 Oz Citrus Vodka
• 1 Oz Blue Curacao
• 1 Whole 1/2 juice from lime
• 3 oz Sprite

Steps

• Combine all ingredients into shaker.
• Shake and pour into a rocks glass filled with crushed ice.
• Garnish with a slice of pear

McCain

Ingredients

• 2 Oz Respado Tequila
• 1/4 Oz simple syrup
• 6 Whole fresh Pomegranate seeds and juice
• 1 Oz passion fruit juice
• 1 Mint leaf for Garnish
• Raspberries for garnish

Steps

• Muddle Pomegranate in base of shaker
• Add other ingredients; shake with ice and fine strain into chilled glass.

There are numerous activities in life which we really enjoy. Yet, we see to it that the task at hand has a certain degree of safety so that we don’t hurt ourselves in the process. The same is the case with fire pits. Although we do like to enjoy the company of fire pits and use them to make our day (or evening), still it is compulsory to ascertain some amount of fire pit safety so that we don’t end up getting burnt up ourselves along with posing a danger to other’s life and our own homes and neighborhood. After all, finally dealing with fire pits is playing with fire and gas which surely are lethal if not handled with care!

Fire pit safety is of prime concern whenever one is laying a fire pit plan or considers using a fire pit for any occasion. Even more so when our younger ones are in charge of getting the fire pit done. We must see to it that not only us and our family but in fact everybody around us is safe and sound and for that we must ascertain the level of safety our fire pit offers. So many accidents can happen with fire pits, primarily fire posed dangers however.

Do you have recipe book after recipe book lined up on your kitchen counter taking up valuable counter space? Do you have a recipe drawer you throw your recipes in, and never able to locate the recipe when you need it? What are you plans for your recipes from My Country Kitchen?

The staff of My Country Kitchen love organized recipes that make your life easier. Computerized recipes make it easy to find recipes, stay organized and reduce the stress in your life. Create the following categories for your personal computerize recipe database.

Appetizers

Beef

Beverages

Breads

Breakfast

Cajun

Cakes

Candy

Chicken

Condiments

Cookies

Crock Pot

Desserts

Food Mixes

Fruits

Holidays

Italian

Jam/Jelly/Preserves

Copy Kat recipes

Marinades/Rubs

Mexican

Oriental

Pasta/Rice/Beans

Pies

Pork

Potatoes

Salads

Sandwiches

Sauces/Creams/Dressings

Seafood

Soup

Turkey

Veal

Vegetables

What I suggest is to mark off time on your schedule to enter your recipes on the computer. Say 30 minutes a day or week, etc. Always remember to back up your recipe database.

Make a new document for each recipe and then save that document under the specific category on your recipe database.

Make a file for all your cooking tips.

Make a file for all your meals/grocery list you receive from My Country Kitchen.

Go through each cookbook and enter your favorite recipes on your database under Cookbook recipes. Unless the cookbook has sentimental value, sale your cookbooks. This will decrease your clutter. For the cookbooks that you are going to keep, make a chart with these subtitles: Recipe Name; Cookbook Name; and Page Number. This will allow you to find recipes in cookbooks easier.

Betty Lynch, is the owner and chef of My Country Kitchen - a Menu Planning Service for the BUSY person! For more time saving tips and recipes, please visit My Country Kitchen, http://www.mycountrykitchen.com

It will make its appearance on the third Thursday of November.
The young and robust Beaujolais Nouveau while its older relatives
linger in barrels a while longer. It is a delicious and fun addition to any holiday meal served chilled and drank with the
appetizers, a turkey dinner, a cold meat tray or just to be
enjoyed by itself.

The Gamay grapes are speedily grown and by a process of carbonic
maceration imagine vinegar are fermented rapidly and then
quickly bottled to be ready for export at the midnight hour to all parts of the world. The wine’s taste is similar to strawberry and cherry flavors with some added banana. Depending upon the weather some of the Nouveau wines are really fruity with a full-bodied taste. The prices are very reasonable and they run anywhere from eight ninety-nine to eleven ninety-nine.

For lovers of white wine willing to become more familiar with the
reds, a Beaujolais Nouveau is a good beginning since it is the closest to a white wine. Remembering that, it is not to be taken
as seriously as the better Beaujolais. Attending a wine tasting or a fete where the Nouveau wine is featured, it is the best way
to taste it and meet the producers before making a selection. Although, once the new crop wine has been tasted and a decision is made on which one to buy, the consumer will then become a part of the yearly excitement waiting for it to arrive.

For some years, the author has attended wine tastings and fetes featuring the Beaujolais and the Beaujolais Nouveau wines.

To the wine connoisseur, Oakville is synonymous with the
magnificence and the majesty of California Cabernet Sauvignon.
But for those of us who do not spend our waking hours tasting
wine and researching viticulture philosophies, Oakville is just
another region in the Napa Valley. To the untrained eye,
Oakville is a sleepy town on Highway 29, but it has become
California’s epicenter for Cabernet production.

H. W. Crabb first broke ground in Oakville in the middle of the
nineteenth century. His To Kalon Vineyard marked the launching
point of a storied winemaking history in Oakville, involving
battles with Phylloxera and Prohibition; and its ultimate rise
to excellence.

Phylloxera (pronounced: Phil - ox - erra) is an aphid like
insect that lives its parasitic lifecycle on the rootstocks of
grape vines. This menace brought many vineyards to their knees,
resulting in the largest wholesale devastation of vineyards in
California’s history. Crabb did not succumb to the perilous
aphid; instead, he pioneered the implementation of Phylloxera
resistant rootstocks. This saved To Kalon Vineyard, and laid the
foundations for all Napa Valley Vineyards that followed.

These Oakville Vineyards, whose rise to prominence began in the
1950’s, utilized perfect Cabernet growing conditions to
revolutionize California Wine. Warm, sunny days are the primary
aspect of the Oakville microclimate that lends itself to
Cabernet production. To the south of Oakville are the Yountville
Mounts, which block much of the fog that creeps through the
valley from the San Pablo Bay. This allows the Cabernet grapes
to bask in the sun’s glory, giving rise to fruit forward,
complex and balanced Cabs.

Some of the best Cabs in the world come from this historic
region. And the crme de la crme of Oakville is Robert
Mondavi’s Opus One. Anyone who has tasted this opulent Bordeaux
blend can attest to its brilliance.

Even though Oakville enjoys an ideal climate, the soil of this
region lays the foundation for premium quality Bordeaux blends
and varietals. The home to the best vineyards and wineries in
Oakville is affectionately known as the Oakville Bench. This
name originated from the landscape of the area; located above
the valley floor, but at the base of the Mayacamas Mountains.
Ever since the Sonoma Volcanics blanketed Napa County with ash
millions of years ago, nutrient rich sediment has been washing
down from the mountains, covering the Oakville Bench. This,
along with the sandy, rocky soil which naturally exists in
Oakville allows for elaborate, penetrating root systems and
healthy vines. These vines in turn produce grapes with unmatched
flavor and intensity.

It then is then in the vintner’s hands to turn these quality
building blocks into opulent world class wines. Because of their
world wide recognition, Oakville wineries can attract some of
the best winemakers in the world. This distinguished list
includes Heidi Barrett; one of the best, if not the best female
vintner in the world. Her expertise is used by Paradigm Winery
to produce wines that have gained a reputation for excellence
among connoisseurs.

The definition of a Paradigm is an example that serves as a
pattern or model. This exemplifies the wines that Barrett and
Paradigm produce. Their Estate Bottled Cabernet Sauvignon
embodies the true glory of Oakville. If you get your hands on a
bottle from this up and coming winery, make room in your cellar.

Some of the best wine collections in the world boast a Cabernet
Sauvignon from Screaming Eagle. Located in the hills above the
Oakville Bench, Screaming Eagle is the epitome of a cult winery.
In fact, their 1997 Cab scored a perfect 100 from Robert Parker
of Wine Enthusiast. Many wineries lay claim to perfection, but
Screaming Eagle walks the walk. If you want to enjoy a wine from
Screaming Eagle, get ready to empty the kid’s college fund. I
have never seen any of their Cabs sold for less than one
thousand dollars, and some fetch a price upwards of five
thousand dollars per bottle; ouch.

Unfortunately, no one can taste Screaming Eagle wines without
purchasing them. They do not have a tasting room that is open to
the pubic. But many other Oakville Wineries do have tasting
tours, and you could spend your entire trip to the Napa Valley
in Oakville alone.

There are numerous small wineries in Oakville that have earned
distinction. One of these wineries is Dolce, whose slogan is
“Liquid Gold from Napa Valley.” Their flagship wine ranked 20th
in Wine Enthusiast’s “Top 100 wines of 2003″. Visiting their
beautiful winery is a pleasure that everyone should enjoy.

The true essence of Oakville Wine is found in the hearts of the
winemakers. The land produces the fruit, but the vintners turn
this into the wine that embodies the soul of the Napa Valley.
Oakville began as paint in a bottle, and has emerged as a true
masterpiece of Napa Valley viticulture. Oakville is truly a gem
of the Napa Valley and should be a destination for anyone who
enjoys wine.

You have made the decision to go to a culinary school. Now what?
Culinary school options are many, around the world, even. To
choose one, you need to consider several aspects. Think that it
doesn’t matter? Around the world there are hundreds of thousands
of people looking to be the next big chef. One of the first
deciding factors on who you are as a chef is the culinary school
that you attend. On that note, let us help you to find some
answers to your questions about finding the best culinary school
for you.

* Your first step is to decide in what area you will specialize.
Bakery, gourmet, and everything in between are your options. Not
sure yet? Then, look for a culinary school that can provide you
with a basic learning of many aspects of cooking. This will lead
to a foundation of love in one or more eventually.

* Use the web as a tool. You have heard it before, but most
culinary schools now have the ability to provide details about
their school, including why you should choose them, on their
websites. This is an excellent way for you to learn more about
the schools on a preliminary plane.

* Venture into the arena of scholarships. Look at culinary
schools that are abroad. Understand the various schools of
thought that are presented in each culinary school. Ask
questions and get answers.

* Visit the culinary schools that are known for their excellent
students. Find out where students who have graduated from that
school have gone and done with their lives. Observe a class.
Tour the campus.

* Of course, one of the largest concerns that people have when
it comes to culinary school choice is the cost. These schools
are not cheap by any means, but the education you get will last
you a lifetime. It is wise to consider quality well over price
as much as you can. And, make sure to look into financial
planning and financial aid.

Choosing a culinary school that feels right is important. Get
all aspects of the decision just right and you can find yourself
on your way to earning a culinary school degree in no time.

When planning a wedding reception, be sure to give special attention to the wedding cake. There is, of course, a certain chain of events and best practices that are good to follow.

When you are ready to select a wedding cake, you should arrange to meet with three bakers and taste their products. If you have attended or are planning on attending a bridal show, you can easily and quickly take care of this task at the show.

If you have a certain look you are going for with your wedding cake, be sure to bring a picture of what you would like when meeting with bakers. It is also a good idea to bring along your cake topper if you already have it as well as fabric swatches of the bridesmaid’s dresses. Also, be prepared to give the baker an estimated number of guests that you are expecting.

When you meet with the baker, be sure to ask to see a portfolio of pictures that have been taken of the baker’s previous work. In addition, always check references before making a final decision.

When you are interviewing the bakers, ask each one the same questions so that you do not forget anything and so that you can make an accurate comparison. Some things to inquire about are the set-up and take-down of the table where the cake will be, who will put the cake topper on the cake, who will place napkins, plates, flowers, etc. on the table, and who will direct the cutting of the cake.

Also, find out where the cake will be stored (it must be out of direct sunlight), who will be in charge of boxing up the cake top and giving to a previously designated person, what arrangements will be made for the left-over cake, and who will cut the cake and distribute it. Cutting a wedding cake is much trickier than it looks and must be done by someone who is familiar with the process.
When you are reviewing a baker’s contract, be sure to note several things. For instance, you should immediately see the name, contact person, location, and phone numbers for the bakery. The cake size, shape, and number of tiers must be on the contract. Be sure that the cake flavor(s), fillings, and icing are noted and that returnable items are clearly stated.

Be sure that the number of guests the cake is to serve is on the contract as we;; as when the cake was ordered, when the cake will be delivered and assembled, what the set-up fee is if applicable, and the due dates for deposits and balances. For more information on wedding cakes and other wedding ideas, be sure to go to www.bridalblog.info.

In closing, choosing a cake can really be a lot of fun. You have the chance to sample some goodies and make some light-hearted decisions about fillings, flavors, and decorations. However, in the process, make sure you are noting all of the details that need to be covered so that you are confident in your baker’s ability to deliver the product that you are expecting.

Pepper and her husband run a wedding coordination business in the Upstate of South Carolina. www.bridalblog.info www.stockblog.info www.travelblogger.info

In the most rewarding new industries, there is often a convergence of factors that make them lucrative and sustainable. Factors like the emergence of new technologies, a ripening of the consumer market, or a political climate that spawns laws and regulations that give a particular business model oomph can revolutionize an industry. Over the last two decades, the counterfeit cigar industry in the United States saw all three of these factors converge to create the perfect storm of the illicit trades market.

It began in the 1960’s as the trade of authentic Cuban cigars was banned in the United States. This immediately created a situation in which there was a consumer demand for a product that was all but inaccessible through conventional retail channels. More recently, the explosion of computer and printing technology has allowed for the easy duplication of cigar boxes, labels and seals of authenticity. Finally, the growing popularity of cigars over the last fifteen years has fueled a consumer market that is eager to get its hands on any kind of Cuban cigar possible.

In this environment, producing counterfeit cigars is all but the perfect business move. Add to this fact that the punishment in the U.S. for this type of counterfeiting is among the most minimal for illicit, black-market crimes, and the reward seems well worth the risk.

Altadis, USA has consistently been a prime target for counterfeiters with the reputation of its ubiquitous cigar lines. Montecristo, Romeo y Julieta, and H. Upmann are all among the most notoriously spoofed cigar lines in the United States, and Altadis is beginning a major crackdown.

On March 25th, 2005, Altadis, USA was awarded $3.5 million in counterfeiting and trademark infringement against two Florida corporations. The corporations have now been disbanded. In addition to the damages, the counterfeiters were ordered to recall their entire product line including promotional and packaging material and deliver it to Altadis for destruction. The participants in the two corporations are also permanently enjoined from employing graphics that are confusingly similar to trademarks within the Altadis cigar line.

The cigar boom of the late 1990’s brought with it two major problems - the first was the proliferation of sub-par cigar lines and the second was the increased circulation of counterfeit cigars. Sub-par cigars have, for the most part, been filtered-out with the rapid decline in consumption that occurred between 1997 and 2001. Companies that did not have a strong foundation in quality were forced out of business. Now, it looks like, major corporations are finally stepping up to weed-out the proliferation of counterfeit cigars.

In the 2005 United States cigar market, you would be hard-pressed to find someone who would disagree with the fact that there are more higher-quality handmade cigars available at better prices than ever before. To ultimately do serious damage to the counterfeit cigar industry, it will take the efforts of Altadis redoubled and spread all over the globe. But now that the counterfeiters are being taken to task, maybe we can all have the confidence that we get what we pay for.

About The Author

Tynan Szvetecz is an editor for http://www.whatsknottolove.com, an online cigar boutique that is helping bring the feel of your local cigar shop to the internet. It features a unique cigar collection as well as cigar tips, cigar culture advice and cigar accessories. This article and more like it can be sent directly via email each month, with guaranteed privacy, by visiting http://www.whatsknottolove.com/newsletter.php.

When discussing whisky the first thing that needs to be know is that there are two legitimate spellings. The Scotts and Canadians spell whisky without the “e”, while the Irish and Americans spell it with an “e” as in whiskey. This should be the first indication that the world of whisky is a very complicated one and has many regional differences in taste and production. This is part of what makes whisky such an interesting and enjoyable spirit.

Historically it is believed that the Irish were the first to make whiskey, however the Scotts have also laid claim to being the first whisky producers. The Irish used the term “uisce beatha” (”Water of Life” in Gaelic) to describe whiskey, so it must have been important.

Both the Scottish and Irish make whiskey the same way, except for the malting and distillation process. In Scotland the malted barley is roasted over open peat fires to dry, this results in the grain picking up the peat flavour. In Ireland, the malted barely is dried in closed ovens, and is never exposed to the smoke. The process of mashing and fermentation is much the same for both countries. In the distillation step, the Irish, most of the time, distill their product three times, which results in a very pure distillate which makes Irish whiskey exceptionally smooth. The Scottish distill their product twice and this results in more flavour in the spirit.

In North America there is Canadian whisky and American whiskey, which has a number of regional classifications including Bourbon and Tennessee whiskey. Each product in North America is unique and is regulated by the government. Canadian whisky is the number one imported spirit into the United States and is second in consumption only to vodka.

American whiskey has a number of regulation depending on the definition of the product. Bourbon must be made from fermented mash of not less than 51% corn, rye, wheat, malted barely or malted rye grain. It cannot be distilled at a proof higher than 160 and must be stored in new oak barrels at a proof of 125 or less. Blended American whiskey must be made from at least 20% whiskey aged two or more years with the remainder made from unaged neutral grain spirit. American corn whiskey must be made from a minimum mash of 80% corn. Tennessee whiskey follows the same regulations as Bourbon, but is charcoal filtered (Lincoln County Process), so it does not qualify as a bourbon.

Canadian whisky must be ages for at least three years, but for the most part the Canadian government allows the expertise of the distiller to define the characteristics of the final product so there are no limits on distillation proof or barrel requirements. Any Canadian whisky that is aged for less than four years must have the age listed on the bottle. Most Canadian whisky is aged for six or more years. Canadian whisky is generally a blended spirit. The term “blended” means that the final product is made from a number different types of distilled product. For example, a Canadian whisky may be composed of corn, barely, wheat and rye distillates that have been aged in selected used or new oak barrels. Some Canadian producers put all of the grains in one vat and ferment them as a whole and pre-blend and age the distillate. Other producers ferment each grain individually and age each distillate separately and then blend a final product from a mixture of spirits. Most Canadian whisky is distilled twice.

This article has only scratched the surface of the whisk(e)y world. There are many regional characteristics of whisky and many other counties are producing this fine spirit. It would take a lifetime to explore the complete world of whisky, but it would be a worthy attempt.

Darcy O’Neil is a bartender with a formal education in chemistry. His motive for becoming a bartender was part by chance and partially to fulfill his culinary desires. You can read more about Darcy on his www.theartofdrink.com/blog/“>bartending, spirits and mixology site.

Making do with less versus making more money:
another definition for “frugal”!

Here are some ideas to help you make do with
less in the kitchen!

Stretch a meatloaf by adding oatmeal, or rice.

Always try to make your oven do double-duty when
you heat it up. Bake some potatoes alongside
those cookies, or biscuits with the meatloaf, etc.
Or simply cook two pies or roasts instead of one.
The second goes in the freezer for another time.

When boiling potatoes always save the water. If
you’re making mashed potatoes, use it instead of
part of the milk. Or, you can cool it and water
your houseplants.

Save up to $1.00 per pound on boneless chicken
breasts by doing the boning yourself using a sharp
knife.

Learning to cut up a whole chicken can save you money,
too. All you need is a good sharp knife and a
little practice.

If you have freezer space, buy an extra turkey at
Christmas or an extra ham at Easter when they are
on sale, probably at the lowest price all year!

Learn to grow your own herbs. Just a few pots of
herbs growing on your kitchen windowsill can help
out the budget. Swap cuttings with friends.

Plan one meatless meal per week. Assuming you used
1 pound of meat at $2.00 per pound, cutting one meal
per week for one year would save $104.00!

When shopping for groceries, don’t assume that just
because the grocery store has an item prominently
displayed with the price in big letters that it is
automatically a “good price”. Know your prices or
keep a grocery price book.

Make your own self-rising flour. For each cup of
flour in a recipe, add 1 1/2 teaspoons baking powder
and 1/2 teaspoon salt.

Out of baking powder? Use 1 teaspoon baking soda
plus 1/2 teaspoon cream of tartar for each teaspoon
of baking powder called for.

Never buy bottled juice that says “from concentrate”.
Buy frozen concentrated juice and add your own water.

The odds of going to the store for a loaf of bread and
coming out with ONLY a loaf of bread are three billion
to one.
–Erma Bombeck

About the Author

Cyndi Roberts is the editor of the “1 Frugal Friend 2 Another”
bi-weekly newsletter and founder of the website of the same name.
Visit http://www.cynroberts.com to find creative tips, articles, and a free e-cooking book. Subscribe to the newsletter and receive the free e-course “Taming the Monster Grocery Bill”.