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Contents
Bread Pudding with Almond
Blueberry Pancake Tasty morning treat
4
Mushroom Omelet Healthy way to start the day
5
Meatballs Casserole
10
Chef Gareth Mark
11
Find out why he become a chef and his view on this career path. Don’t miss his delightful no-cook-dessert.
Lemon Chicken Easy and full of flavor
Page 15
Page 6
A Good Cake Every Time You Bake
16
Author Mark Miner Flan Cake Two in one dessert
19
Make it Special
20
Did You Know
22
His journey to the paranormal world and why he decided to write a cookbook.
Page 12
Adding spices to your cake. Page 17
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Beef With Eggplant Sauce Find step by step pictures for this dish and others on our website:
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share their recipes, thoughts, and insights with you. You are important to us, therefore we invite
Photos on page 6-7-9 are owned by Chef Gareth Mark Photos on page 12-13 are owned by Author Mark Miner.
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for cooking. I hope you enjoy our premiere issue of MunatyCooking Online Magazine.
Muna Kenny
The information contained in MunatyCooking Online Magazine is provided for general informational purposes only. It should not be relied upon as medical or emotional advice. The information may not apply to you and we urge you to seek professional guidance before you use any of the information provided in the magazine. If you utilize any information provided in this magazine, you do so at your own risk and you specifically waive any rights to make any claim against MunatyCooking Online Magazine, its officers, directors, employees or representatives as the result of the use of such information.
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Ingredients
Blueberry Pancake
1 Cup all purpose flour 3/4 Cup milk 1 Tablespoon sugar 1 Egg 2 Teaspoons baking powder 1/2 Teaspoon vanilla 1/2 Cup frozen blueberries 2 Tablespoons oil or melted butter Pinch of salt
1– Sift or whisk flour, baking powder, and salt. Set aside. 2– In a separate bowl whisk rest of the ingredients except the unthawed blueberries. 3– Pour the wet ingredients on the flour mix, whisk gently for 10 seconds. Let it rest for 3 minutes. 4– Heat a frying pan. Add a teaspoon of oil or butter to the frying pan if not using a nonstick pan. 5– Pour about 1/2 a cup from the batter in the frying pan. 6– Drop few blueberries on the pancake. When bubbles appear turn the pancake on the other side and cook for 2 minutes. Blueberry Pancake tip 7– Serve hot with butter, honey or syrup. You can refrigerate the batter for 24 hours.
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Ingredients 2 eggs 1/4 cup bell pepper 3 button mushrooms 1/4 cup tomato Black pepper 3 tablespoons of your favorite cheese (Used mozzarella cheese in this recipe) Oil Salt
Mushroom Omelet
1– Cut vegetables into strips - Juliennes. 2– Add spices to the eggs and beat well. 3– Heat the frying pan, add oil and sauté vegetables for 2—3 minutes on medium heat. Add salt and black pepper. Remove from pan. 4– In the same pan, fry the eggs. 5– When the eggs are cooked, put the cheese on half of the omelet and fold the other half on top of it. 6– Serve the sautéed vegetables, on the omelet.
Mushroom Omelet tip To add more flavor use Olive oil or butter.
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An interview with Chef
Gareth Mark Slip to the kitchen and prepare mind blowing, taste buds teasing dessert. This no cook dessert recipe shared by Chef Gareth will sure keep a long lasting impression.
Gareth Mark, lives in Hampton, Tennessee. He’s been a line cook a few times and worked several years as a pastry chef. He’s been cooking for more than fifty years, and in that time he learned three truths. The first is that all fires on the cooktop should be put out with a lid. The fireman who explained that to a nine-year-old budding chef was really quite understanding. The second is that proper technique is absolutely fundamental. Good technique makes everything possible and will help overcome the inevitable mistakes. The third is that knowing mother recipes and ratios will give you virtually limitless freedom to create. When did you discover your passion for cooking? I started young, I was about nine, and I started in self defense. My guardian mother described herself as the world’s worst cook, and I have to say she may have overestimated her abilities. She used really cheap pans, the super thin junk you can buy for almost nothing at the grocery store. She’d put one of those thin pans on an electric burner turned on high. Then she’d grab something from the freezer, throw it in the pan (still frozen), and when it was burned on the bottom, it was done. I’m not kidding. By the time I was ten I was doing most of the cooking for the family and I thoroughly enjoyed it.
ʻMany people coming out of culinary school go into a restaurant thinking they’re hot stuff only to find out the dishwasher can smoke them when it comes to prepping a flat of mushroomsʼ Who was your inspiration? I watched Julia Child, of course. She was the only TV chef at first, and I still remember some of her tips and her jaunty “Bonjour” at the beginning of each episode. What she was doing was really way over my head, though. I really got turned on to cooking by Graham Kerr, The Galloping Gourmet. I don’t know whether it was because he was funny and energetic, or because he believed
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that cream and butter solved all problems, but he was a real inspiration. Later in life, I turned back to Julia and found real inspiration to better myself as a cook. I try to emulate her precision and attention to detail in my own writing, even if I fall somewhat short. What are your favorite gadgets/appliances in the kitchen? Why? There are three things I cannot live without and almost always reach for when I’m cooking. First, my Shun 8” chef’s knife. I guess I don’t really need to explain that, do I? Second, one of my plastic dough scrapers. I use those inexpensive white plastic ones that cost almost nothing, and I use them all the time. When I’ve finished cutting something, I use the
dough scraper to transfer it to the pan or prep bowl. That way I’m not using my knife to do that job, which keeps the knife in better condition. Third, my Littledeer spatula. Littledeer is a company that makes hand-carved wooden utensils, and their spatula is my favorite cooking tool. It’s perfect in the hand, thin enough to get underneath anything, and doesn’t scratch my pans. I love it! What’s your approach to developing new recipes? Let me start by saying that unless you’re doing experimental work like Grant Achatz, Wylie Dufresne, et al, there really are no new recipes, only variations. What I mean is there are hundreds of sauces that are nothing more than Hollandaise with different flavoring, which is why Hollandaise is one of the Mother Sauces. So a sauce based on Hollandaise really isn’t “new,” is it? Having said that, what I do when starting to make something is stop and think about what I want the finished product to taste like. What is the main component of the dish? What would taste good with that? What will enhance the aroma? What steps will I need to take to achieve that final flavor I’m looking for?
What's your favorite dish to cook? What’s your favorite dish to eat? Those are tough questions because I don’t have one favorite. My favorite savory dish is risotto. I love making it, the intensity of flavor I can achieve, the total dedication it requires. And the look on the face of someone taking their first taste is so rewarding. My favorite dessert would have to be chocolate mousse with Crème Anglaise. The mouth feel, the flavor combination, it’s just so sexy, you know?
ʻWalk into a decent restaurant kitchen just at the beginning of shift and you’ll see a bunch of cooks completely tuned out working knives on stones and steels, getting ready for battleʼ As for my favorite dish to eat it would be anything that comes out of the kitchen of Vitaly Paley, Chef and co-owner with his wife of Paley’s Place in Portland, Oregon. Last time I was there the meal started with Caramelized Onion, Bacon, and Black Truffle Soup. The flavor was so intense! Perfectly balanced, deeply layered, rich, but not overpowering. The best soup I’ve ever had. I wish I had a bowlful right now.
Take notes. When I’m producing a “new” recipe to be used on my blog, or a variation on an existing recipe, I take detailed notes. I measure or weigh everything before it goes in, taste frequently, and record everything, including impressions, tastes, and smells. It doesn’t matter whether I’m baking or cooking, I taste things at all stages, including raw. If I don’t know what it tastes like, why would I put it in the pan? How can I possibly expect to achieve the taste I imagine if I don’t taste where I am at each step of the way? I also make sure to highlight the wrong choices so I won’t make the same mistake twice. The food may be just fine, it might even be quite delicious, but if it wasn’t what I wanted to make, it’s only a partial success and I’ll have to try again.
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Do you use cook books as references? You bet I do. Any serious cook is going to have go-to references for inspiration and because some things can’t be improved upon. It might surprise a lot of people, but I find Joy of Cooking to be a really useful reference. I may not actually follow the recipes, but if I want an idea of what’s in something, Joy will usually have a recipe. Interestingly, I recently read As Always, Julia (letters of Julia Child and Avis DeVoto) and she had good things to say about Joy as well. I also use Michael Ruhlman’s Ratio a lot. Mastering the Art of French Cooking is always around for inspiration, as are several other books. What would you advise those who are interested in going to culinary school? If you think you want to be a chef, get yourself a job as a dishwasher. After six months, if you last that long, have a chat with Chef and see if you can start in the kitchen. Then spend a year or more working at whatever crap job Chef will give you. After that you’ll have an idea what you’re in for. Still want to be a chef? Get into the best school: CIA or Johnson & Wales. Honestly, many people coming out of culinary school go into a restaurant thinking they’re hot stuff only to find out the dishwasher can smoke them when it comes to prepping a flat of mushrooms. And they spend an hour trying to portion out a whole salmon only to get chewed out by Chef because the portions aren’t all the same weight and there are still pin bones in it and why did it take so long anyway? And they have no idea how to turn out a dish that tastes the way Chef wants it to taste, and keep turning it out by the hundreds, night after night, no matter what. Tell us about the recipe you have chosen for us? I’ve chosen Chocolate Mousse the way I first learned it. Most mousses are too frothy for my taste, I want something with body, and this is it. Use the best ingredients you can, particularly the chocolate. I prefer a chocolate in the 70% range, maybe from
Scharffenberger. They make wonderful chocolate, as does Guittard. Chose your favorite chocolate so long as it’s bittersweet. This chocolate mousse should come with a warning label. There’s no compromise on fat, no cutting down on dairy, no pasteurizing of the eggs, and no chance that you’ll ever want any other version. And it’s best if everything is done by hand, without any electric mixer to overwhip the egg whites or cream. What’s the one task a chef can never start his day without? Knife sharpening. If you don’t take care of your knives, they’ll hurt you. Badly. And slow you down as well. A few minutes with the whetstone and steel helps to get you into the zone so you can crank out what needs to be done, on time and on budget. Walk into a decent restaurant kitchen just at the beginning of shift and you’ll see a bunch of cooks completely tuned out working knives on stones and steels, getting ready for battle.
ʻUnless you’re doing experimental work like Grant Achatz, Wylie Dufresne, et al, there really are no new recipesʼ What’s the one critical advice/tip you would share with an aspiring chef? Taste, taste, and taste again, always with a clean spoon, and use your nose as well. In the end, cooking is all about flavor. Some people say you taste first with your eyes. Baloney. Have you ever seen anyone walk over to the stove, lean over a pot of something, plug their nose, and open their eyes really wide to get a good look? No. What they do, what you do, and what I do, is close our eyes and inhale deeply that wonderful aroma, and then, if no one is looking, grab a spoon and take a taste. Looks are important, but if the flavor isn’t there, it really doesn’t matter how pretty it looks on the plate, does it?
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No coo k desser t
Chocolate Mousse By Chef Gareth Mark
1 lb. bittersweet chocolate (63% cacao) 8 oz. unsalted butter Âź teaspoon cinnamon (optional) 1 shot espresso (optional) pinch of salt (optional)
4 egg yolks 8 egg whites pinch cream of tartar (optional) 1 cup heavy cream
Gently melt the chocolate and butter, then stir in the optional cinnamon, espresso, and salt. Separate four eggs, stirring the yolks into the melted chocolate and reserving the whites. Then separate four more eggs, reserving the yolks for crème anglaise or another recipe. Whip the cream to stiff peaks, then whip the egg whites, optionally adding a pinch of cream of tartar, to soft peaks. Gently fold the whipped cream into the chocolate mixture. Give the whites a final whisk to stiff peaks, then fold into the mousse. Line a 1-pound loaf pan generously with plastic wrap, then pour the mousse into the pan, tap it on the counter to remove air bubbles, fold the plastic over the mousse to cover, then refrigerate. It will usually set within an hour, but tastes best if you leave it overnight. Unmold and slice with a palette knife dipped in hot water. Serve on a bed of Crème Anglaise. http://www.stumptownsavoury.com/2009/10/03/chocolate-mousse/
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10 min. Preparation
Ingredients 500 gm minced beef Salt Black pepper 2 medium tomatoes 2 medium potatoes 1 large onion 1/2 teaspoon cumin powder 1/4 teaspoon cayenne pepper 1 cup vegetable or meat stock 2 tablespoons tomato paste Olive oil
Meatballs Casserole - Preheat oven 375F/190C/Gas mark 5.
- Cut vegetables in circles and place in the baking pan in layers. First the potatoes, then onions, and finally the tomatoes. - In a bowl mix the minced beef, with all the spices, form medium size balls and place on top of the vegetables. - Mix the stock with the tomato paste and two tablespoons of olive oil. Pour it on the meatballs and vegetables. - Cover with aluminum foil and cook for 30 minutes. Remove cover and cook for another 15 minutes. Meatballs Casserole tip Serve with white rice or bread.
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Ingredients 1 chicken cut into eight pieces 4 garlic cloves chopped 1 teaspoon oregano /thyme Black pepper Salt 2 medium potatoes 1/4 cup lemon juice 1/4 cup olive oil 1/4 teaspoon cayenne pepper 1 Bell pepper
Lemon Chicken Casserole
- Mix all ingredients, except potatoes, in a bowl and set a side for at least 40 min. - Cut potatoes in to circles and place them in the baking pan. - Add the chicken mixture on top of potatoes, cover with aluminum foil and place in a preheated oven F375/190C/Gas mark 5. - Uncover after 30 minutes and cook for another 20 minutes.
Lemon Chicken Casserole tip Before serving sprinkle your favorite cheese on top.
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Author
The recipes are everything from barbecue to fine cuisine. I don’t think I will put out another cook book any time soon. I would like to keep writing about my own genre, paranormal murder mysteries. I do write a few children’s books, but that is only because some great ideas come my way. You can visit my website at www.markminerwrites.weebly.com
Mark Miner His paranormal journey and passion for cooking I live in Albany, Oregon. I have lived in many places around this country, from Chicago to New Orleans. But I wanted to move to Albany, Oregon because there was so much paranormal history here. The history is food for a writer, and I use it. All of my stories are based out of this area.
My cookbook Caveman Cuisine is a cookbook that is designed with simple recipes for those that are culinary challenged and would like to make dishes that look as if they took all day to prepare, but are done in only mere minutes. It will be out in the fall of 2011.
I also work with the Paranormal Researchers of Oregon Society as a Case Manager. We are very scientific with our investigations and are currently booked solid until 2012. You can find the website for the paranormal group at www.prosociety.weebly.com.
ʻI have always written about paranormal topics and then blended that with murder and mystery.ʼ I started writing when I was thirty-two years old. My family used to tell me stories of haunting and paranormal incidents. The stories always amazed me and I just wanted to share them. I have always written about paranormal topics and then blended that with murder and mystery. Some of my books are A House Divided, The Spell of Deception, The Bed and Breakfast, Willamette Werewolves, The Singing Duckling, The Messy Flower, and Caveman Cuisine. The idea for writing a cook book came to me one day after cooking with a friend. I have worked as a Chef for many years. I thought that if I created a cook book with simplistic recipes for those that need to learn how to cook, then it would be great. Caveman Cuisine will take you through every step of the recipe.
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Southern Fried Chicken or Auth ial Spec
By Author Mark Miner 1 whole chicken, cut into pieces 4 cups of flour 1 cup of black pepper 1/4 cup of oregano 1/4 cup of parsley 4 cups of crisco lard 4 cups of milk
1. Get
a large frying pan that is deep. Put the lard in the pan and allow the lard to melt and get hot.
2. Put
the flour, black pepper, oregano, and parsley into a large mixing bowl and mix together with a fork.
3. Put
the milk in another large mixing bowl.
4. Start
with larger pieces of chicken (breasts and thighs) and press into the flour mixture. Then dip it into the milk, then place back into the flour mixture. Do this four times.
5. Place
the chicken in the hot lard carefully. Allow the skin to get lightly brown, then lower the heat to medium and put a lid on the skillet. When you hear the chicken popping a lot, turn it over. Be sure to keep an eye on the chicken so that it browns evenly and is golden brown.
6. When 7. Put
you put a fork into the chicken and no blood comes out, the chicken is done.
the chicken into a bowl lined with a linen cloth to catch the excess grease.
8. Do the rest
of the pieces. Serves four with two pieces for each person.
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su.halfwerk@gmail.com
Ingredients 2 eggs 1 cup milk 1/2 teaspoon vanilla 2 cups of bread (bun or croissant are best for this recipe) cut in to cubes 1/2 teaspoon cinnamon 1/4 cup sugar 1/4 cup crushed almond
Bread Pudding with Almond
2 tablespoons butter 2 tablespoons chocolate chips
- Preheat oven to 375F/190C/Gas mark 5. - Put the bread in the baking pan. - In a separate bowl mix the eggs, milk, sugar, cinnamon, and vanilla. - Pour the wet mixture on the bread. Add chocolate chips, almond and butter on top . - Cover baking pan with aluminum foil, place it in a water bath, and bake for 40 min . - Remove cover and let it cook for another 10 minutes. - Can be served hot or cold, with vanilla ice-cream on the side.
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A good cake every time you bake
HOT TIPS
Baking a good cake can be a challenge to some. After all the hard work of following the instructions religiously some still end up with flat, burnt, or even half baked cake. There are many reasons that lead to a cake’s failure. Read below to find out how to make and bake a winning cake.
Eggs
Baking powder
- Must be at room temperature. Cold eggs make
- Baking powder helps your cake rise nicely, but it
your cake flat, grainy, unevenly
won’t help if it has expired. Check its expiry date.
cooked (one side rises more than
Another way to check if the baking powder is still
the other), and tasteless. To
alive and kicking, pour 4 tablespoons of room
quickly make a cold egg warm,
temperature water in a glass, add 1/2 teaspoon
place it in warm water for 10
baking powder, it should fizz up immediately.
minutes.
Butter
Other Tips
- Should be at room temperature unless the recipe
- Sift the dry ingredients. No need to sift sugar if it’s
specifies cold butter. In some cakes you can
not castor. Sifting helps in eliminating lumps when
substitute butter with oil, the texture will be fluffier,
mixing the batter.
and lighter. However, there is no substitution for the
- Never over mix the batter. Over mixing results in
richer taste of butter. Here you have to decide what
chewy, thick cake.
suits you best.
Flour - All-Purpose Flour is mostly used for baking cakes, but if the recipe requires Cake Flour, then stick to the recipe.
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- When the recipe asks for dry fruits, chocolate
- The first 10 minutes of baking are crucial, do not
chips, raisins, or nuts add them last to your batter,
open the oven door before that time, it’s when the
and use a spatula to mix.
cake’s ingredients start to get familiar with each
- Last but not least, make sure you have all the
other and bond.
ingredients for the recipe ready before
-When checking the cake, open and
hand, this will save time.
close the oven door gently, and
SPICE UP THE CAKE You can add
just enough to check on the cake. Slamming the oven door
Cardamom
Cinnamon
will most likely make the cake
Poppy seed
Ginger
drop in the middle due to air
Fennel seed
Clove
Nutmeg
pressure. -The cake is done when a toothpick inserted in the center comes out clean.
-Let the cake cool in the pan for 10 minutes, and then turn it on a wired rack to help it cool down completely.
When baking the cake -Turn the oven to the temperature specified in the recipe before preparing the cake. Place the rack in the center. - If using nonstick pan, grease it well with butter and flour it to avoid cake sticking to the bottom. - Place the baking pan at the center of the rack. MunatyCooking | 17
Would you like to be part of MunatyCooking Magazine?
Chefs Would you like to be interviewed? Perhaps you’ve written a cookbook and would like to promote it? Being part of MunatyCooking Online Magazine is one of the best avenues to promote yourself and your work. A recipe is a nice addition to showcase your talent. Whether you send us an article about your career choice, or any topic related to your passion for cooking, we would love to hear from you.
Authors Did one of your characters prefer a particular dish? Were you inspired by a certain taste to write a scene? Be as it may be, you can submit an article about all or any of the above along with a brief bio and a pitch about that book. This is a great chance to fleshen up your characters to future fans. Everyone is either into food and cooking or at least practices one. Pique people’s interest, increase their curiosity. Don’t miss this opportunity.
here. Display your passion for cooking and share it with many online readers, this will tempt them to visit your website/ blog and see more of what you can do. Through your participation, you will be able to benefit the readers by introducing your tips, techniques, and new ideas. Your dish will be presented with your article.
Our goal in MunatyCooking Online Magazine is to present people with simple-looking yet delicious recipes. Your recipe photos, if you are sending any, need not be professionally photographed.
For submission guidelines please visit http://munatycooking.blogspot.com/p/ announcement-and-invitation.html
Or http://www.munaty.com
If you have an inquiry, please email
Readers and bloggers
admin@munaty.com
If you are part of the foodies world, you’ll love it
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Featu re Recip d e
Ingredients Caramel 2 cups sugar 4 tablespoons water
Ingredients Flan 4 eggs 1 teaspoon vanilla 1 1/4 cup milk 1/2 cup sugar
Cake Flan
+ Cake mix of your choice. (Used vanilla cake batter for this recipe.)
Two in one dessert
The Caramel - In a pan add water and sugar, leave on medium heat. - Don't stir with spoon, just swirl the pan as the sugar starts to melt. - When it reaches the color you desire, remove from heat and pour in your baking pan. Let it cool.
The Flan - In a bowl add all the ingredients, and mix well for 3 minutes. - Pour the flan mixture on the caramel filling only half of the pan. - Prepare the cake as per instructions on the box. Pour the cake mixture slowly on top of the flan, leaving a space of one inch from the pan’s top. Cover with aluminum foil. - Place it in a water bath, (water should reach half of the baking pan.) Put it in a preheated oven 375F/190C/Gas mark5, for 40 minutes. Uncover and let it bake for another 10 minutes. - When it’s cool, flip it in a serving plate, you will see that the flan made a separate layer on top of the cake.
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Make it special & memorable Write it down They say actions speak louder than words. How about you combine the two? Write down how you feel about your special one on a small note and stick it in his/her laptop (not on the screen, though.) It will be a pleasant surprise. Flowers Flowers have their own silent language, their softly carried messages find their way to one’s heart. Present flowers to your loved one, it doesn't have to be dozen roses, a single one can deliver your emotions magically.
Food On this special day, prepare something yummy that doesn’t require long hours in the kitchen. For simple recipes visit our website www.munaty.com or our blog http://munatycooking.blogspot.com Invite friends That special someone hasn’t knocked on your heart’s door yet? Then celebrate with your friends. It’s a great occasion, share your joy with them. Avoid Be good to your partner, avoid what can start a fight, especially on this special day. Showing understanding and listening can take relationships to different levels.
Gift
It’s for everyone
Don’t stick to the usual Valentine Day’s gifts. Be creative, or better still, gift your partner something he/she needs, your gift will have more value then.
Don’t forget your family, Valentine is about love and happiness, if you can’t visit, pick up the phone and tell them how much they mean to you.
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No one is perfect, therefore, praise Whenever you get a chance to praise your partner, use it. Compliments encourage us to give more in a relationship. It also nourishes self-esteem; we all need that every now and then.
Do not set expectations too high
Let technology work for you •
Send a romantic e-mail to your partner
•
Make a slide show of your photos together and end it with a romantic note to your loved one. Email it or watch it together.
•
Send a multimedia message to your partner’s cell phone; like an audio recording of your voice. Make it a heart warming message.
We can never predict what others will do and what type of day they had. So, if your partner was in a bad mood or took you out instead of buying you that gorgeous ring or expensive tie, cut him or her some slack. Your understanding might be the best Valentine gift they will ever ask for.
If you’re on good terms with her or his parents, ask for your partner’s childhood photos. Make a collage and title it “Knew you were mine even then.” (Replace the text as appropriate.) Note: We claim no •
responsibility for injuries resulting from this tip.
Valentine shouldn’t be once-a-year And remember, make everyday a special one by spreading, over the year, all the tips that came before this one.
Going out If you want to go out with your partner, a simple walk on the beach or a memorable day at the park, or better still, his or her favorite type of movie that’s playing at cinema could just do it. You don’t have to spend all your money on expensive outings, especially if he or she isn’t into them.
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Did you know? Olive Oil Light, air, and heat are Olive oil’s enemies. Store olive oil in cool dark place, make sure the lid is tightly closed. Olive oil is used to clean the skin, even oily skin. It doesn't clog pores, in fact it works on scooping out the dirt from them and it enhances the complexion.
Coconut Oil This underestimated oil can actually eliminate bacteria that cause ulcers, throat infections, and urinary tract infections. Gets rid of viruses that cause influenza. The oil helps cure athlete's foot, and diaper rash. It prevents wrinkles, sagging skin, and age spots. Coconut oil aid in healing cuts, burns, and sunburns. Warm coconut oil, if massaged into the scalp, will eliminate dandruff , moisturize the scalp, and leave the hair softer and more manageable.
Cayenne Cayenne pepper cleans the arteries by ridding the body of the bad LDL cholesterol. It improves digestion and the immune system since it is full of antioxidants.
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