Where can I get A Home Wine Making Recipe?
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Here you go.
INGREDIENTS (Nutrition)
1 (.25 ounce) package active dry yeast
4 cups sugar
1 (12 fluid ounce) can frozen juice concentrate – any flavor except citrus, thawed
3 1/2 quarts cold water, or as needed
DIRECTIONS
Combine the yeast, sugar and juice concentrate in a gallon jug. Fill the jug the rest of the way with cold water. Rinse out a large balloon, and fit it over the opening of the jug. Secure the balloon with a rubber band.
Place jug in a cool dark place. Within a day you will notice the balloon starting to expand. As the sugar turns to alcohol the gasses released will fill up the balloon. When the balloon is deflated back to size the wine is ready to drink. It takes about 6 weeks total.
I just used a plastic jug with a loose fitting top like you’d make Kool Aid in. You need to pour it into a clean jug after the first two weeks to get rid of the dead yeast which will collect on the bottom, then another one every week after. It should be ready in six weeks.
Planning A Holiday Party? Spice It Up!
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Are you tired of the same old boring Holiday parties that everyone else is having? Here are some surefire hits for Christmas parties and other holiday parties with a little more life.
The Cookie Exchange
For this party, each person bakes a pile of Christmas cookies before hand. If there are seven couples or people coming, then each person bakes seven dozen cookies. This way, everyone can go home with a dozen of everyone’s cookies. This cuts down on the baking for everyone and always makes for a fun time.
A Themed Party
Sure, it’s the holidays. But why not have a themed party anyway? This is the time that everyone has to get a little break from work, so make your holiday party memorable by having a themed party. This could be as simple as having a Star Trek party and learning to say Happy Hannukah in Vulcan, or it could be as elaborate as having a Tarts’n'Vicars party. You might even want to have a football party one day and have everyone over to watch your favourite sport.
A Costume Party
A costume party is an extension of the theme party idea. You could allow people to choose their own costumes. You could have a fancy dress masquerade ball, where everyone wears fancy dress but has to have the small masquerade mask too. (These ones are always a lot of fun!) Of course, if you can also have themed costume parties, such as a superhero costume party. For more information on costumes, visit the website below, The Guide to Costumes.
Do some Charity
Why not collect canned goods from your party goers for admission? Or you could have a party where each person brings a small toy to be donated to needy children. You could consider theming your party around such organizations as Operation: Shoebox, where you could each bring in a shoe box with gifts.
A Tasting Party
While we are all familiar with certain holiday tastes, can you and your friends stump each other with food? Bring in your most exotic recipes. Each person has to guess five ingredients from the recipes. The person with the most accurate tastebuds wins a door-prize (often, a recipe book is a good door prize).
You can also have a wine tasting (or beer tasting, or even pop tasting) party. See if your friends have discerning palates by testing out their tastebuds. Often, a beer tasting party is a good time because people think they can tell a lot about different kinds of beer!
In the end, the main rule for throwing holiday parties is that there are no rules for holiday parties! Choose your venue, choose your theme, and choose your entertainment. Why not celebrate a Christmas in July like the Australians do, when they celebrate Christmas six months late (or early, depending on how you look at it), because their seasons are backwards. You can have people over for a tropically themed party. Shrimps on the bar-b, anyone?
Jordan Marston
http://www.articlesbase.com/art-and-entertainment-articles/planning-a-holiday-party-spice-it-up-80787.html
What else can I make with hot wine spices?
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I recently bought a packet of hot wine spices at a European Christmas market. I made the hot wine twice, and it only turned out halfway decent once. The spices are basic winter spices: cinnamon, ginger, nutmeg, etc. The problem is that they’re all mixed in together. I’m wondering if anyone has an idea as to what else I can make with these spices so they don’t go to waste?
That’s a standard combination of spices for gingersnaps, pumpkin pie, spice cake, apple pie or cobbler
how do you make a plastic palm tree wine glass look nice for a centerpiece for a jungle themed baby shower?
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Me & my mom bought 12 plastic palm tree wine glasses from the party place to use as a centerpiece for my baby shower. the baby showers theme is jungle & i have no idea what to put in them or how to make them look nice as a centerpiece. any creative ideas? thank you so much for your help!
Make a baby out of tinfoil and that would look cute.
To a Wise Woman, Garlic Held the Answers to Life’s Quandaries
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We were in the kitchen and as usual, I was relegated to the mundane duty of opening wine. In this house, there was only one cook. I was the sampler, occasionally invited to stir a pot while she chopped garlic in artistic style, again insisting that the misshapen cloves were key ingredients for every recipe.
I had to laugh at her endless, yet impassioned assertions that many of life’s lessons could also be discovered from cooking with the wily bulb. Waving knife in hand, the kitchen her stage, she liked to discuss esoteric similarities lost on many, yet understood and reserved for a soul held softly in the hands of the Divine.
To her, garlic simply held the answers to all life’s quandaries. Her name was Julie, but only mom called her that. To the rest of us she was Geege, a pet name sounding like Judge, only with the long E.
“Did you ever really look at garlic?” She asked with big eyes. “
“Not too much.” I replied.
“It’s nothing to look at, but it’s so awesome once it’s peeled. It reminds me of me when I was young and afraid.”
“That’s why we call you Geege–Garlic Geege!” I laughed.
As I reached for the bottle of wine, she watched me in disbelief. After all, this was garlic we were talking about. Pouring the wine, I offered the toast.
“May garlic always be in your life.” I clinked her glass.
“It’s already in my life.” She replied and toasted back. “I only hope you find it too.”
We had no idea that in another year, at the age of 40, she would be diagnosed with an autoimmune disease resulting in liver failure. However painful, Geege would accept her diagnosis with optimism and incredible courage. At the time she was balancing a marriage, raising two daughters and running a flower shop. If she had a premonition that her time was near, she offered no insight that evening.
“I wonder how any of us can ever become who we’re really meant to be without first shedding that protective layer we all wear so well? And you know,” she held up a whole garlic head, “it looks so deceiving. You got to get inside a person.” She scrunched tiny shoulders and giggled as she tossed me the gnarly cluster. “Just like with garlic.”
God, I miss those precious hours and that spicy, lingering scent that filled the house. And for a long time after, I thought about our discussions, always peppered with her sage insight. Of course it wasn’t just the excellent food, but a rare chance to share an essence of life with a girl I loved dearly. Where, I asked myself now, did that time go? Those fleeting moments held close in my heart now seemed blended with a sudden and painful dose of life’s realities.
After months of battling, searching for a transplant, I gingerly entered her room. With tubes and needles inserted she’d let go her need for answers. Instead, with a forced smile, she fixed me with dark eyes and seemed to exist in the moment, visibly grateful for the opportunity to live and to love for one more day. I searched her hand for assurance, but in my heart I knew she was dying and I had no idea how to tell the others.
A few months before she’d asked me to speak at her funeral and I cried. No, I wouldn’t. There would be no funeral and she would make it. Like garlic, she was resilient. After, she held me as I sobbed and when I was finished, when I was again intent on forcing life to keep her, to give her the time we needed, she stared into my eyes and I knew. I knew it would be soon.
As she faded, I sat beside her. Tangled beneath a wadded gown and hospital covers, her thick, dark hair was matted. Machines whirled and beeped as I stayed near. Eyes closed, I knew she couldn’t continue to fight this battle. New blood would give her life for another day, but the reality was clear. She was leaving soon.
When she finally opened her eyes, I tried to offer a smile through my tears, but merged souls already have an understanding. They seem to know, to communicate without words. She found my hand and squeezed. Finally I had to ask.
“Geege, what should I say? What should I tell them?”
Oblivious to her wishes and stymied in my own sorrow, I must not have heard her whispered reply, or perhaps I was simply filled with too much anger, but in patient verse she repeated herself.
“More Garlic.” She said.
And again, her words brought me back. It was to be our last visit in the kitchen–a brother and a sister, aging and looking back, but finally with enough understanding to contemplate life with certain humility. I wish I’d understood then that the prophecy of her final words would impact me so greatly.
A pot simmered, and she’d finally stopped her sacred ritual with the illustrious bulb. Then she turned to me in serious tone.
“Name me someone who hasn’t been called to the stage of life after being chopped and smashed, and yet, aren’t we still expected to somehow enhance the show? You know, it might just be the finale and that’s all right too, but I think we just have to give it our all.”
She lived two years with her donated liver–not nearly enough time, but forever for someone like Geege. You see, in her struggle she ultimately discovered that each day is indeed a gift and tomorrow does not always come.
And like with her garlic, in the end she was chopped and smashed, but she gave it her all.
Chuck Machado
http://www.articlesbase.com/self-improvement-articles/to-a-wise-woman-garlic-held-the-answers-to-lifes-quandaries-392955.html
What is the science behind the grapes that make a $10 bottle of wine and a $300+ bottle of wine?
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is there something in the grapes that make the more expensive wine or more of something?
It depends on the grapes, how and where it is stored, and how long it has aged. Wine that from high quality grapes, stored in oak barrels for a longer period of time fetch higher prices. This answer, by the way, is a total guess.
How to make wine from home?
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I have seen that you can make wine at home and it only takes like a month(s) or year to make does any one know about this , is it easy, what kinds can be made? Or any websites on how to do it?
Wow!!! Thank you all!!!! I love all your info everyone has given me!!!
Now I am really excited to try to do this myself! It sounds very rewarding!!
The whole process is not difficult once you have the appropriate instruments. Do you have grapevines or do you plan to buy ready squeezed ungerminated liquid?
Anyway, Depending on the quantity of grapes you need a tub to put them on for at least 24 hours depending how deep colour you want the wine to be. Then you take the liquid and put in an open barrel, preferably wooden, where it stays for about 40 days or until it stops fermenting. This is done in a well ventilated cool dark place.
Then you transfer it to bottles that you close firmly and leave it for a while to rest in a cool place, until the time you decide to use it .
This is a simple account of your moves and surely the experts will tell you a lot of info and advice. The secrets of wine making are endless and I never found a home wine-maker to give me the same instructions. So if you start this be prepared to experiment .
In more than 15 years of my own wine-making it so happened that the steps I took were never the same but the end result was only once not near perfect.
Alternative Medicine Pt 2
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One of the many things I love about the culture here is the use of food as medicine. If you are drinking a glass of agua de pipa (water from a young green coconut) someone is sure to mention to you how good this is for your kidneys.
The following is about just one of the plants foods that people in Panama are aware of and use for health and healing.
Borojo, is a fruit that grows in a tree. The fruit is about the size of a small to medium round watermelon, and its color is green. The pulp is brown, acid, and very dense (SOUR!) consisting mostly of fructose and glucose. The fruit has around 90 to 600 seeds, and it is considered ripe when it falls from the tree.
The Borojo has exceptional properties for the nourishment health. It has demonstrated to be very good for:
Bronchial afflictions
Providing protein in vegetarian diets, helps to compensate the protein and amino acid levels in the body.
Sugar equilibrium in the blood
Desnutrition (absorption of proteins in the stomach)
Treatment of arterial hypertension
Increasing sexual potency Contains Sesquiterpelantond, which inhibits cell growth in harmful tumors
It is highly energetic, with very high protein content. It has huge quantities of essential amino acids for the body, and its phosphorous content is surprising (60mg/100g of pulp). Borojo has one of the highest levels of vitamin b (water soluble), compared to any other fruit.
The pulp is used to prepare juice (jugo del amor), compotes, marmalades, candies and wine.
In an article from the El Visitante Jorge Quintero Rubio is interviewed because of his production and marketing of tropical wines, one of which is a Borojo-Noni wine. Jorge told of giving the fruit concentrate to a man in David, Panama who claims it cured his cancer in 2002.
The gentleman had liver cancer with much pain and upon taking the fruit three times daily on the second day the pain had left and inflammation in the liver had started to subside. (According to the cancer survivor no other medicines or traditional treatments by physicians were administered.) In addition to the oral consumption of the fruit a poultice was applied to the outer surface of the body in a corresponding position with the liver.
The cancer survivor says he had sonographs taken before his treatment that should several lesions on the liver. After the Borojo-Noni treatment subsequent sonographs were taken and revealed the absence of lesions. Today the cancer survivor remains healthy and cancer free.
The article as said a wellness center would be opening in the late fall of 2006 that will be offering the Borojo and Noni.
I’ve include a recipe using Borojo in the ‘what’s cooking section of the forum. Borojo Sorbet
For more information, please visit:
http://www.panamaexpertos.com
http://www.panamaexpertos.com/forum/alternative-medicine-pt-2-ct106.html
http://www.panamaexpertos.com/info.php?page=content/visas_residency_citizenship
Jean Bouttet
http://www.articlesbase.com/business-articles/alternative-medicine-pt-2-96687.html
Why does wine make my stomach churn but other alcohols don’t?
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Other alcohol like liquors like Rum, Scotch, Absinthe, and Beer don’t make my stomach churn except red wine? Why would that be?
This really depends on the wine and the person.
Some people can not take wine at all where as other people only have a negative reaction to certain varietals or brands of wine.
For example, I can not drink Chardonay if it is too acidic. I can drink reds and other whites no problem. When I go to drink Chardonay I have to take a very small taste to do an "acid check" and if it is too acidic I can’t drink it or I will get sick.
For others it has to do with the wine being too cheap.
For still others they have a bad reaction to the tanins in red wines. Some reds have "soft" tanins while other reds are high in tanins and make at least some people sick.
Still other people have an alergic reaction to sulfites which are found in most wines these days.
For yet others they have had a bad experience and just can’t drink that brand/type of wine again.
Inspired to a More Healthful Life- Lovely Walnut Pasta
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I just returned from a wonderfully inspirational visit to San Francisco. The trip was the California Walnut Boardâs Spring Salad event. The day we spent in San Francisco and Sonoma was breathtaking and information-packed. I came back more committed than ever to sharing my enthusiasm for the importance of cooking and eating well.
It was great to meet with Dr. Michael Roizen, the co-author of the best-selling YOU: Staying Younger, coauthored with Dr. Mehmet Oz, as well as all the other best-selling YOU: books. He is the co-founder of RealAge, and author and co-author of the best-selling Real-Age books.
Dr. Roizen emphasizes that we can reset the clock by choosing to eat well and exercise. If you have ever felt depressed or overwhelmed by listening to the doom and gloom broadcast by some health reporters, Dr. Roizenâs simple upbeat approach is a relief . According to this well-qualified expert, simple change can help all of us undo past damage and feel better, live longer, and be healthier.
There were two interesting pieces of information that he shared with us that Iâd like to share with all of you. According to Dr. Roizen, eating a small snack of six walnuts before a meal with a drink of some kind – perhaps a glass of wine or some mineral water, he didn’t specify – can actually make you less hungry for dinner. The fats in the nuts are healthful but they also have the effect of blocking your hunger. The good fat in nuts signals your body to release the chemicals that tell it that itâs full. Now that is my definition of a happy hour.
Dr. Roizen also explained that nuts are not dangerous to people with diverticulitis. The idea that nuts will bother or be dangerous to individuals with this very common condition of small pockets in the intestinal wall is simply a medical myth. This is great news for anyone who has been passing up tasty and nutritious nuts.
http/www.dolcedolce.com/ns_apr.222008/Walnuts
Being nuts about nuts, I am thrilled to have even more reasons to serve them. Below is one of my favourite walnut recipes. Simple and elegant, itâs perfect if you are looking for something a bit different. Now you can also have the satisfaction of knowing you are not just serving dinner but a banquet of antioxidants and ALA a plant-based Omega-3 fatty acid. How is that for feeling elegant and virtuous, at once?
âAgliataâ walnut sauce
on brilliant green fettuccini
Agliata is a garlic walnut sauce that dates from medieval times. This is my own recipe – creamy but not too rich. If you don’t like strong garlic, leave it out or just rub the casserole with the clove. I like a lot of garlic, which is also a super food. I serve this dish with salmon or sautéed shrimp. It is perfect with just a salad, too.
2 pieces of bread with the crusts removed, cut/torn in small pieces and placed in a food processor or blender.
Pour 1 cup of milk over the bread.
Toast 1cup of walnuts in a dry pan for 3-5 minutes at med-high heat.
Add the toasted walnuts and 1 clove of crushed garlic.
Pulse
Add 4 tbsp. of good quality olive oil
Pulse.
Add ¾ cup of freshly grated Reggianno parmesan cheese.
Pulse.
Transfer the sauce to a casserole that can hold the pasta.
Toast ¼ cup bread crumbs with 1 tbsp. of slightly crushed walnuts and set aside. Be careful not to burn them.
Cook the pasta al dente. Do not overcook. Look for a good brand of spinach pasta, with natural ingredients, and slightly undercook it. The pasta will continue to cook in the casserole. Reserve ¼ cup of the pasta water to thin your sauce. Add the drained pasta to the sauce and mix. Add the pasta water to thin the sauce slightly. Toss with the toasted crumb-nut mixture. Add black pepper to taste. Serve immediately when itâs very hot. This dish looks very beautiful and fresh.
http/www.dolcedolce.com/ns_apr.222008/Chef
Chef Charlie Ayer
If you are excited about cooking with walnuts as I am check out: The Smart Salad Contest at www.walnuts.org It looks like fun. It will be judged by former Google chef Charlie Ayres. The contest ends June 30.
gracey hitchcock
http://www.articlesbase.com/digital-photography-articles/inspired-to-a-more-healthful-life-lovely-walnut-pasta-410015.html