Jan 9

Remember when summer seemed to stretch endlessly for you when you were a child?  Did you savor the promise of adventure that each new day held?

Now that you are “the parent”, perhaps you’ve forgotten that the gift of summer is time…unstructured, simple time.

Even if you are a working parent, you can create space for your child to have unstructured time and:

Rejuvenate and relax Get bored and discover something new to do Make new discoveries about themselves Savor and strengthen family relationships

Ideas for savoring those lazy days of summer:

Nature! Be outside in new ways:

Get up early and take a walk in pajamas. Who is up at that hour?  Are there workers?  What are they doing? Have an all-day, out-side day…do everything outside…eat, sleep, read, play.

Eat! Summer is a perfect time to change the way you eat – even if only for a day.

Make popsicles and have them with dinner! Picnic on the living room floor, on the porch, or in the backyard. Try some new foods, try a new recipe.

Music! Many communities have free summer concerts.

Take a picnic. Meet friends, make new ones. Be sure to dance!

Books! Have a Book Festival!

Grab pillows, blankets, make a fort and bring out the “old” children’s books that your kids may have outgrown.  They love reading them again.  And this time, maybe they’ll be reading them to you! Libraries – visit often and take part in their summer reading programs. Be sure you have a stack of books for yourself. Read cartoons, comic books, and magazines, too.

Art! Summer is a great time to explore free-form art:

Sidewalk chalk – Decorate your sidewalk…and your neighbor’s (ask permission, of course).  Invite them to join you.  Decorate the neighborhood! Washable markers make great body paint.  Draw on each other and then wash it all off under the sprinkler. Have lots of paper around…make little books, hang butcher paper on the side of the garage for a mural, envelopes and funny stickers for letters to grandma, make paper airplanes and have a flying contest. Papier mache’ (from very inexpensive powdered wallpaper paste) is a great way to create 3-dimensional forms, use found objects and paint the finished ‘creature.’ Paint or collage rocks.  Paint smooth rocks to liven up the garden.  Older children enjoy cutting out magazine pictures.  Mod Podge attaches pictures and also protects them from weather.  Add glitter paint, sparkles, googly eyes and gems for truly spectacular art!

And after all that, they may still say, “Mom, I’m bored!” That’s great!  Bring it on!  Let it happen!  Listen to their complaints (with interest but do not solve their dilemma).  Kids need to experience boredom…out of it comes creativity, innovation and a belief in their own capabilities.

And yes, the kids will argue and fight.  Keep an ear out for danger, otherwise, let them work it out – outside!  They are learning how to negotiate and navigate social relationships.

Be sure to take some time for yourself this summer, too.

You can clean the house in September!

Enjoy!

Janet Allison is a Parent Educator, Family Coach and Waldorf Educational Consultant. She teaches extensively in the Pacific Northwest on a wide variety of topics. You can find her at www.parenting-advice-from-mom.com and www.languageofparenting.com Her passion is guiding parents and teachers in using language as a catalyst for change, deepening relationships and inspiring confidence.

Dec 25

Keeping Dinner Interesting With These Tips


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Home Page > Food and Beverage > Keeping Dinner Interesting With These Tips

Keeping Dinner Interesting With These Tips

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When it comes to the nightly meal of the day – dinner meals easily become a victim of repetitive entrees and side dishes. Some individuals and families find themselves stuck in a rut, preparing some of the same meals on a weekly basis – fish on Friday, Meatloaf Monday, bland corn, white rice, and lifeless mashed potatoes. To keep dinner fun, fresh, and in many cases, exciting – there are plenty of ways to stop the boredom that comes with fixing and eating the same dishes. A few ideas include:

1) Try New Recipes

Whether you scan the cookbooks lining the library shelves or browse the infinite number of online resources, there are plenty of recipes awaiting the eager cook. New recipes add excitement and new flavors that not only add spice to the dining room table, but also awaken the taste buds. You never know if you don’t like something if you never try it. Why not experiment with veal or make your first gumbo?

2) Try New Ingredients  

Sometimes you can transform an old favorite by simply substituting the ingredients you normally use. There are thousands of different spices, meats, vegetables, fruits, sauces, and other cooking ingredients that you are unaware of. This is also a great chance to explore some of the different worldwide methods of cooking, as you consider the use of cilantro, rose petals, Adobo, hummus, and oyster sauce.

3) Theme Night of the Week

To spice up the dinnertime you have grown accustomed to, theme nights create a great break from the norm. You may select a day of the week that is especially set aside for a particular theme of your choice, such as “Dinner and a Movie.” When preparing a mealtime your family will never forget, you may choose to explore another culture. A few theme night feasts may include: Italian (pizza, cannoli, lasagna); Asian (spring rolls, chicken stir fry, fortune cookies); Middle Eastern (pita sandwiches, falafel); or French (croissant sandwiches, quiche, crepes).

4) Breakfast Food At Night

When you’re tired of the meat and potatoes dinner, there is nothing wrong with setting a hot, stack of pancakes on the table for the last meal of the day. Omelets, waffles, French toast, scrambled eggs and bacon, all make great selections for a dinner that breaks from the norm.

5) Fun Presentation Ideas

Perhaps the things you cook for dinner taste great and are crowd pleasers, but you want to step up the level of enjoyment. Enhanced presentation of food not only heightens the interest of the meal, but also gets the conversation going around the dinner table. One of the most attention-grabbing ideas for meals includes fruit and vegetable carving, where radishes, apples, oranges, and melons become works of art. Sometimes, dinner plates may showcase a bright explosion of foods, arranged according to the colors of the rainbow.

6) Decoration, Decoration, Decoration

To encourage a more enjoyable dinner meal, decorating the dining room table is a great way to boost the level of delight, including colorful napkins, inviting candles, fun silverware choices, decorative tablecloths, new cups and glasses, or beautiful spreads of flowers and plants.

7) Change The Scenery

Sometimes the food served during dinner isn’t the boring part of mealtime, but the monotonous seating and setting at the dining room table sometimes becomes the problem. To change up the scenery, make arrangements to have a picnic dinner, gather on the patio to watch the sun set over a delicious home cooked meal, or plan a laidback feast to enjoy in the family room. Why not hold an outdoor Hawaiian luau, where the backyard is transformed into an island paradise with roasted pineapple, grilled food, and leis?

Overall, if you think coming up with your own creative meal ideas is hard, there are plenty of cooking resources and meal planners to consider. For example, to help cooks keep dinner interesting, culinary exploration reports offered at Menu Planning Central help add life, creativity, and imagination.

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Home Page > Home Improvement > Kitchens > Outdoor Cooking Equipment, 20 Tips: Getting Things Right For The Coming Bbq Season

Outdoor Cooking Equipment, 20 Tips: Getting Things Right For The Coming Bbq Season

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Posted: Mar 10, 2009 |Comments: 0
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Some people just love eating and some people just love cooking; but when it comes to cooking and eating outside most people say, hey, I love it; but having the right outdoor cooking equipment is essential

So lets get to it.  Summer will soon be upon us and the outdoor season beckons. Its now the ideal time to think about those barbecues you’ll be having. Whether those meals will be on the patio or in the outback its now the time to ensure that you’ve got all your outdoor cooking equipment to hand and that you’ve got a good idea about how best to go about things.

Outdoor cooking comes in many guises. You and your family may prefer to use wood or charcoal because of those wonderful flavours that come from the charcoal and the smoke; or, you may prefer the cleanliness, control and  convenience of cooking with propane gas.  Whatever you prefer the market is now awash with great outdoor cooking equipment to make your cooking experience enjoyable and the results fabulous.

Now when it comes to choosing your outdoor cooking equipment a little thought is necessary as you can easily miss a trick or two and fall short when the time comes to perform!  So, here are 20 great tips to help you make the right decisions when planning this season’s outdoor cooking:

Firstly you must decide will it be gas or charcoal; don’t fudge this one as its important; if you want ease and convenience go for gas grills; if you don’t mind a little extra trouble & time and your family loves the flavours that are picked up from the smoke then go for charcoal; If you go for charcoal always start the fire naturally, never use lighter fuels; let me say that again, never use lighter fuels! Why? Because no matter how long it is before you bring your food to the grill you’ll pick up those chemical smells…Yuk!; Ask yourself, are you making an investment for the future of just for the coming summer season; because thats how long cheap ‘stuff’ is going to last!  I recommend making an investment in the future, therefore go for quality; as you know in your heart, you pay for what you get! Don’t go cheap if you can afford better; for example: stainless steel looks better and lasts longer than aluminium and cleans up much better and easier; although it has to be said heat distributes more evenly and quickly with aluminium so the arguments are not always so clear cut; portable pick up and go grills are going to be great for tailgating and inpromtu stops but they’ll be a disappointment on the patio when cooking for a group of  friends & family; There are many styles & sizes of outdoor grills, picking the right one to meet your needs and of course your budget is important, but remember that quality counts; you don’t want to be regretting your purchase half way through the summer! Go for the best you can; we recommend Bayou Classic as their product quality and the value for money is exceptional; take a look at the outdoor cooking equipment store as the prices are great there
Think about where you’re going to be doing your cooking and buy your kit appropriately. Ask yourself, will we be cooking on the patio, or will you be tailgating or then again will we be going outback; this makes a big difference to your choice of kit; indeed you may decide that you need quite separate cooking equipment for the patio as opposed to when you’re getting out and about. Gas grills are heavier and bulkier than charcoal, on the patio that’s a bonus in the outback its a chore; gas barbeque grills cook quicker than the charcoal grills; some people hate gas grills by comparison because they love the flavors that wood bestows; gas grills are more expensive than charcoal ones etc. etc. Decide what style of cooking best suits you because the kit you’ll need will change with your preferred style of cooking. If you’re into Jambalaya cooking then you should buy Jambalaya pots, if your going to be frying whole turkeys then a turkey fryer kit will be ideal; do you prefer cast iron stove ware for cooking, Dutch ovens are great for simple outdoor cooking or do you prefer open grills;? The questions go on and on and only you know what the family are going to prefer. Its not as hard to think things through as you might think,  I suggest that you go to a store that sells the full range of equipment and ask yourself what’s going to work best for us? When cooking with propane check the level of gaz in the cylinder and whenever possible have a second one in reserve. There’s nothing worse with friends and family hovering, the meal is half ready and the gaz goes out!!! If you’ve a replacement, no problem, but if  you’ve not, just how bad can things get? Don’t forget basic safety advice when cooking outdoors; remember salmonella is just as happy and active outdoors as it is inside. So what to do? Keep those fresh meat  plates and your cooking utensils away from any plates and cooking utensils that you’ll be using for eating off. Yes i know its obvious but this is important and its easily forgotten especially by the kids if they take a hand; Will you betaking your cooking kit out in the outback or to the beach where there are safety regulations preventing the use of certain cooking methods; how annoying is it to arrive and then find your kit isn’t appropriate. And don’t think you’ll be okay they’ll never know. have you seen the recent damage that’s been caused by fires that get out of control; think safety first. Its important to remember that usually you find restrictions at picnic areas and on beaches & camping zones; When you find a great recipe that cooks well outside share it with family; especially the simple tips that made it work out so well. Many people are apprehensive about cooking out doors and even when they do they make simple errors that you could help them avoid making. Simple tips need passing on; Never pierce food on a BBQ or the juices will run out and it will dry out very quickly: most people who say they don’t like BBQs do so because they hate dried out tasteless food that so often arises from a smoldering BBQ Never cook meat too long as again it dries out Always make sure that meat is fully defrosted before starting cooking on your grill, not only is this dangerous to your health but the food will burn on the outside before you’ve cooked it in the inside! Try to cook slower rather than faster when cooking outdoors, except with you steaks of course, they need searing and a minimum of time is preferred for however well you like them cooked; [yes I know this goes against what conventional wisdom says and your desire to tuck ij but the rewards of slower cooked foods great exceed the extra time it takes; believe me Always let your meat rest after cooking without cutting it up. This allows the juices to settle and the full flavour to come out, it also means all the juices don't run away across the serving plate; 7-10 minutes is all you need to wait and whilst the time is short the difference in flavour can be huge; try it. Try marinating your meats before barbecuing, and remember, the longer the better, overnight if you can. If you do the flavors of your cooking will be greatly enhanced and your friends will marvel; If you use a grill with a lid, keep it closed as much as possible. This improves the consistency of cooking due to the retention of the heat which otherwise is lost each time you open the grill; stop worrying and go and have a chat; Try some of the many free recipes you'll find online; there are so many and some are really good. Don't get hooked on complication though; keeping things simple and experiment are the keys. But equally don't get into the ideas of those that say quick and easy is best go for things that cook quickly! NO. Marinades are simple and add tremendous flavour, cook slower than quickly and you'll retain more flavours; Try out Dutch cooking; its easy and straightforward and the flavors are great; look for Dutch cooking recipes on the web; Keep your outdoor cooking fun; share the joy of the cooking with friends & family. Try to get the kids involved; if you do you'll develop in them a lifetime passion for cooking, which is often hard to do in the kitchen. Better still you'll have a laugh and if you involve your friends you'll start appreciate them in totally different ways than before; its like a new way of bonding. You'll start to see them in a totally different light...... interesting! ... Oh, just one quick point, but take care the opposite can work out too.

Check out the latest outdoor cooking kit at the outdoor cooking equipment into shape.

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Stephen Kember is President of Transform your Life. He is devoted to helping people to enjoy outdoor life and outdoor cooking. His latest enterprise is the promotion of great quality, great value outdoor cooking equipment from his site at: http://www.outdoorcookingequipemtstore.com

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Stephen Kember is President of Transform your Life. He is devoted to helping people to enjoy outdoor life and outdoor cooking. His latest enterprise is the promotion of great quality, great value outdoor cooking equipment from his site at: http://www.outdoorcookingequipemtstore.com

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Tips From A Terrified Skier


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Home Page > Travel > Tips From A Terrified Skier

Tips From A Terrified Skier

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Tips From A Terrified Skier

By: Robert G. Waldvogel

About the Author

A graduate of Long Island University-C.W. Post Campus with a summa-cum-laude BA Degree in Comparative Languages and Journalism, I have subsequently earned the Continuing Community Education Teaching Certificate from the Nassau Association for Continuing Community Education (NACCE) at Molloy College, the Travel Career Development Certificate from the Institute of Certified Travel Agents (ICTA) at LIU, and the AAS Degree in Aerospace Technology at the State University of New York – College of Technology at Farmingdale. Having amassed almost three decades in the airline industry, I managed the New York-JFK and Washington-Dulles stations at Austrian Airlines, created the North American Station Training Program, served as an Aviation Advisor to Farmingdale State University of New York, and devised and taught the Airline Management Certificate Program at the Long Island Educational Opportunity Center. A freelance author, I have written some 70 books of the short story, novel, nonfiction, essay, poetry, article, log, curriculum, training manual, and textbook genre in English, German, and Spanish, having principally focused on aviation and travel, and I have been published in book, magazine, newsletter, and electronic Web site form. I am a writer for Cole Palen’s Old Rhinebeck Aerodrome in New York. I have made some 350 lifetime trips by air, sea, rail, and road.

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I could hardly believe it. More than a year had passed and it had once again been time for the annual company ski trip to the Pocono Mountains. Unlike last year, almost everyone had decided to go the night before and stay in the same hotel, getting a full night’s sleep and reaching the slopes early, without getting lost on the way. Or so I thought. Although Sidonie had intended to join us the previous year, her excessive amount of alter-names had proven too many to fit on the invitation and she had therefore stayed home. This year she had been asked verbally. But perhaps the greatest difference between the two years is that this time I would attempt to ski, an experience, I must admit, I greatly looked forward to–with as much enthusiasm as root canal therapy without Novocain.

Having been the first to make the almost three-hour drive, I approached Mount Pocono shortly before 7:00 p.m., seeing the sun, low on the western horizon, cast a soft, yellow glow through the ubiquitous, bare, brown trees on the snow-devoid mountains. Wait, I thought, no snow meant no ski. The thought of not having to face my ski schizophrenia provided a momentary relief, but I felt sorry for those who had really come for the experience.

Although Mike had not traveled the night before and therefore had not shared the room with me, his ability to dictate my unearthly wake up time had hardly been eradicated. In order to reach the slopes by 9:15, I had to get up by 7:30–at least physically. He would see the rest of me by noon, I had warned.

Making my way down the long hallway and into the breakfast room like a zombie the next morning, I immediately caught glimpse of equally sleep-deprived Dorit, the other company Duty Manager.

“Did you sleep?” she anticipatorily asked.

“Nope,” I answered.

“I didn’t either,” she responded with a hint of desperation. “How could I with the noise in this hotel?”

“What noise?” I inquired.

“From the group,” she answered.

“You mean our group?”

“Yes, I mean our group.”

“What time did you get here last night?” I wondered.

“I arrived at 11:45 and the rest came at 1:19.”

1:19, I thought. At least her state had not robbed her of her accuracy.

I later learned that their late arrival had been due to loss of directions and the need to stop at Burger King.

“It seems they availed themselves of the hotel’s facilities,” she continued to explain, “going from room to room, to the pool, to the Jacuzzi,” whereupon, one by one, they entered the breakfast room, pajama’ed and barefoot. This year had already begun to vie with last year for “events,” I thought.

Leaving the group to its lengthy, “morning-after” preparation, Dorit and I decided to depart on time, as scheduled, she in the lead car with David and I in the trailing car with Damian. David, requesting a momentary bathroom visit before departure, reappeared 20 minutes later, at which time we drove out of the parking lot. Boy, did he have to go, I thought. Adhering to a self-restricted five words per day, he confidently led me to believe that he would not shatter Dorit’s cherished early-morning silence during the drive.

Following her jeep down the long, winding road toward Jack Frost Mountain, I turned into the parking lot. One year later and there he stood: the Mike. I had awakened at 7:30 and could barely see through my eyes. (I had actually forgotten that Damian had been next to me the entire time.) He had awakened at 5:00 and looked so damn chipper and cheery. With a positive mood like that, there must be snow up here somewhere, I thought. All right, so much for Plan A. There must be a Plan B.

Tires crunching over gravel alerted me to an approaching red car containing the only three who had not elected to drive the previous evening: Annie, Sidonie, and Jenner. Sidonie, wearing her Viking hat, sat in the back and folded the map a final time. Annie, owner and driver of the car and a person who had little patience for lengthy, embellished conversations, sat next to Jenner in the front who, unlike David, restricted herself to five words per second. In fact, she had initiated a sentence upon entering the car in New York and had just reached its verb as it pulled into the parking lot three hours later. As Annie opened the door, I attempted to read her thoughts, which assuredly must have gravitated round a single desperation: I need a Valium!

Jenner, getting out of the car, adjusted her sunglasses and stood before me.

“How was your ride?” I inquired.

Thinking it over, she responded with her universal, one-word-fits-all-occasions response, “Lovely!”

Walking across the road, we entered the lodge. Ordinarily used as a lounge and designated “Canteen,” it had been four times larger than last year’s and had featured a bar, multiple tables and chairs, a fireplace, a sofa, wall-hung sleighs, and a wooden, outdoor deck with picnic tables. Serving as the group’s base, it would be the location to which we would return throughout the day.

As the others settled in, Damian and I elected to inspect the public areas and have a look at the ski slopes. Opening the door and catching first glimpse, I went into mild panic. There it was: the white stuff, blanketing the mountain. Didn’t it know how late in the season it was and that it should have melted by now? The snow and I were already not getting along. Oh, God, where was Plan C?

Because the group would travel the same short distance as Dorit and I had and would not be given misdirections by Adam, who had been unable to attend this year, they should theoretically have trailed us by only a few minutes, but, in fact, pulled into the Jack Frost parking lot almost two hours late.

“Where have you been?” Dorit inquired, as they filed across the road to the lodge.

“We stopped in McDonalds,” Patrick explained.

Could this group not go anywhere without stopping at a fast-food place first? I wondered.

Back in the lodge, Mike prepared to purchase the ski tickets. Counting the number of people who intended to take lessons and those who intended to partake of full-fledged skiing (do you think I was part of the latter group?), he temporarily left and returned with the stack of ski passes, the sight of which sent fear through my body like a bolt of lightening. Those tickets may well have been gallows! I could not believe that I was going to go through with this!

Mike distributed the triangular-shaped hangars which attached to one’s clothing and on which the peeled, gummed passes were glued. Examining these two items, I could not imagine how they could possibly be united into a single, hanging identification badge, and took some 20 minutes of attempting multiple configurations before I had been able to do so. If attaching the badge were this complicated, I thought, what would it be like putting on the actual skis?

The sheer thought of this only heightened my nerves–so much so, in fact, that a fart slipped through my body, but got stuck between its exit point and the hard, plastic bench on which I sat, vibrating with earthquake intensity as it attempted to escape and sounding very much like submachine gun fire. Bobbing up and down in a virtual blur, I assuredly must have looked as if I rode atop a jackhammer.

Somewhere at the ski resort, a nasal voice asked, “Ena, what’s that noise?”

“I don’t know,” an equally throaty voice croaked back.

I later learned that Ena and her friend had been in an enitrely different room.

Successfully hooking the assembly to my pants, I stood up.

“You suddenly look very confident, Robert,” Mike observed.

Silently looking at him, I thought: there’s a fine line between confidence and stark terror. Besides, I had also just released enough wind to create a tornado and my body was now a lifeless sack of organs.

Thus provisioned for my pending trauma, I left the main lodge with Sidonie, Damian, and Jenner, crossing the snow-covered ground to the ski equipment rental shack. Directed first to the ski boot room, we walked among the aisles of boots. If Jenner had so much as hinted that this lead-weight, Jolly Green Giant footwear appropriate only for walks on the moon was “lovely,” I was going to scream! No shoe store ever looked like this, I thought. “Look at these fashions,” I commented, attempting to deliver a milder statement, as Damian, making no attempt to ascertain the correct size, aimlessly began to try on the closest boots to his reach. Then again, there seeemed to be only one size: HUGE!

Deciding upon a set of boots (did they have to have a pair that fit me?), I moved to the next station. As I clumped across the floor in my 100-pound foot armor, displaying as much finesse as a rhinoceros walking down an aisle of Swarovski crystal, I shared a reflection from last year’s ski trip with Jenner and Sidonie. “Now I know what Joseph was talking about last year when he put his ski boots on for the first time and said, ‘These shoes are damn tight,’ only damn’ wasn’t quite the word he had used.” Sidonie gave me that glazed look.

In order next to obtain the properly-sized skis, we had to present ourselves at two counters, where we were required to complete and sign a consensus form more detailed and complicated than that preceding open-heart surgery.

“You have to circle one of the numbers between one and three,” the representative instructed me.

“What do they mean?” I asked.

“One is the lowest amount of ski experience and three is the most,” she answered.

“Don’t you have anything lower than a one?” I desperately inquired.

Assessing my ski boot size, she then waded her way through the racks until she had found the corresponding skis, returning to the counter and, after tightening them with a screw driver, handed them over to me.

Shakingly, I cradled them in my arms and looked at her pleadingly. Puzzled, she looked back, wondering what I could still have wanted. What, I thought, no prayer? I’m a first-time skier!

Now fully outfitted with boots and skis, I walked toward the exit, following Damian, Jenner, and Sidonie, at which time one last person stopped me. Did he want to see my ski badge, too? I wondered.

“Wait,” he said, “you have to get your poles.”

You get those, too? I thought. For all I intended to do, I probably could have done without them.

As the four warriors now emerged on to the battlefield of virgin snow, led by Sidonie in her Viking hat, Jenner proudly proclaimed, “I’m not a novice! I’ve had former skiing experience.”

“Where?” I asked, already anticipating how inferior I would look in comparison to her.

“Holland,” she enthusiastically shared.

With a country entirely under sea level, you could have done better than that, I thought, and my anticipated inferiority image rapidly faded. Sensing my disbelief, she supported, “No, there are small hills there.”

I didn’t know that the country was so overrun with ants, I thought!

Damian had been the first of the four to actually ski…in other words, make the initial plunge into danger. Attaching his left boot to his ski and then the right, he stood erect, grabbed his poles, and catapulted across the snow-covered ground like an F.104 fighter launched from an aircraft carrier deck, careening into a snow bank.

I will certainly look more professional than that, I thought. Following his lead, I attached my ski to the left boot, praying that it would not fit (the moment of truth was at hand and I had run out of plans), and then the right. As if the plug on all friction had suddenly been pulled, I accelerated forward, passing Sidonie and picnic table in a helpless blur, and yelled, “Sidu..” until the facade of the lodge intervened and arrested my travel. So much for the improvement over Damian! I thought

New activities often provide new perspectives and I must admit that, during my initial ski experience, that I had had a profound revelation–namely, that everyone has a goal in life and that mine was to return to the ski rental shop and kiss my concrete-griping shoes to kingdom-come.

Mike, sensing the need for a personal ski lesson, stood next to me, issuing a submachine gun fire of instructions: “Stand up straight…poles on the side…skis directly ahead…bend the knees…lean back on the shin bones…ankles stiff…head forward…eyes ahead…center of gravity over the skis…in other words, work your way into a position like you have to go to the bathroom”

I shot him a glance and stated through chattering teeth, “It may not be like!”

“Okay,” he stated, “that’s it. You’re ready! (Ready for what, I wondered?) “I suggest you ski to the right toward the beginner’s slope.”

“Ah,” I nervously pondered, “I actually think I’ll ski to the left.”

“The left?” he puzzled. “What’s there?

“The place where I return the equipment,” I hesitatedly answered.

“Well, then,” he answered with attempted patience, “I’ll go off skiing myself.”

I almost felt sorry for him after all his work. I said almost, because the question of whether there had been a cast for every part of the body–yes, that part, too–had not yet been answered.

Jenner, upon inquiry from her Station Manager concerning her initial ski experience, stated, “I fell down” and promptly bent face forward to reveal, as evidence, the round, wet spot on the pants covering two half moons which, when put together, equaled a full butt, no buts about it.

Fear certainly has a way of distorting perception. First-time skier Ecaterina had somehow passed me and made it to the top of an 8,000-foot mountain with a vertical drop. “Robert!” she yelled. “You should see the view from here. It’s beautiful!”

“Marvelous,” I yelled, fearing a noise-induced avalanche. “Take pictures! I’ll look at them later.”

I subsequently learned that her elevation had been three feet higher than mine had!

While performing one of my cross-country ski expeditions–translated as between one picnic table and the other–a passing skier yelled, “How’re you doing? By the way, which group are you with?”

I stretched a crooked arm and pointed to the three souls clinging to the picnic table like capsized ship survivors clutching a floating life raft. Cowardly, yes, but they were my group and I loved them!

During one of my “ski walks,” which must have made me appear as graceful as a hippopotamus attempting the ballet, a blue, stocking hat image blurred by to the right, caught his ski on an ice protrusion, and plunged into an almost sequence-indistinguishable maneuver of impact: the right ski tripped on the elevated surface; the left ski rose vertically toward the sky; gravity pulled his rump toward the hump; the skier plunged into the snow, careening toward the left; the right leg flipped over; the head bored a trench into the ice; snow entered the left nostril like a plunger into a backed up toilet; and the entire discombobulated, white-sheathed ice bank came to a halt.

“Are you all right?” I yelled.

The snow pile nodded.

“I’ll try to make it there and help,” I returned, “but at the speed I move, I think spring thaw will get there first.”

Luckily, a more experienced skier passed, lifted the man up, and transformed him from snowman to human. By the time the situation had been remedied, I myself had significantly closed the gap to the scene–by at least a foot!

Meanwhile, picnic table-bound Sidonie had bravely attempted several unaided skiing positions herself, which justifiably must have made her very proud: at the end of the bench, on the middle of the bench, half a butt hanging off the bench, and a full, double-diamond switch–from the bench to the table. I could not help but wonder: why did she look more content than I?

The waning sun beckoned everyone back to the lodge, where the pear-filled schnapps glasses, sporting miniature flags, lined the picnic table on the outdoor deck, and the goulash, dumplings, and spaetzl warmed in chafing dishes on the bar, filling the room with aromas of Austria. One by one, they returned to the comfort and safety of the hut like soldiers seeking refuge in their barracks from battle, nursing their wounds: George, with a black-and-blue buttocks, Munny with a swollen leg, Ricky with torn ligaments, and Sidonie with splinters (from the picnic table). Swelling seemed to be a common denominator in Munny’s ski adventures. Last year, as I recall, he had brought some girl, disappeared, and did not resurface until the end of the day with very swollen lips, as if some cosmetic doctor had gone hog-wild on him with collagen injections.

All too soon it had again come time to leave and make the long drive back to New York.

As I drove out of the parking lot, I could see Mike recede in the rearview mirror and I somehow sensed that the recipe for next year’s trip had already begun to simmer on the back burners of his mind.

Driving through Pennsylvania on Interstate 80 and passing the Delaware Water Gap as Damian and Noemi slept, filling the car with a cacophony of snores and snorts, I reveled in the fact that I had come a long way in overcoming my ski phobia: last year snow tubing, this year ski lessons, and next year–who knows, I may actually put on both skis…

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Robert G. Waldvogel -
About the Author:

A graduate of Long Island University-C.W. Post Campus with a summa-cum-laude BA Degree in Comparative Languages and Journalism, I have subsequently earned the Continuing Community Education Teaching Certificate from the Nassau Association for Continuing Community Education (NACCE) at Molloy College, the Travel Career Development Certificate from the Institute of Certified Travel Agents (ICTA) at LIU, and the AAS Degree in Aerospace Technology at the State University of New York – College of Technology at Farmingdale. Having amassed almost three decades in the airline industry, I managed the New York-JFK and Washington-Dulles stations at Austrian Airlines, created the North American Station Training Program, served as an Aviation Advisor to Farmingdale State University of New York, and devised and taught the Airline Management Certificate Program at the Long Island Educational Opportunity Center. A freelance author, I have written some 70 books of the short story, novel, nonfiction, essay, poetry, article, log, curriculum, training manual, and textbook genre in English, German, and Spanish, having principally focused on aviation and travel, and I have been published in book, magazine, newsletter, and electronic Web site form. I am a writer for Cole Palen’s Old Rhinebeck Aerodrome in New York. I have made some 350 lifetime trips by air, sea, rail, and road.

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A graduate of Long Island University-C.W. Post Campus with a summa-cum-laude BA Degree in Comparative Languages and Journalism, I have subsequently earned the Continuing Community Education Teaching Certificate from the Nassau Association for Continuing Community Education (NACCE) at Molloy College, the Travel Career Development Certificate from the Institute of Certified Travel Agents (ICTA) at LIU, and the AAS Degree in Aerospace Technology at the State University of New York ? College of Technology at Farmingdale. Having amassed almost three decades in the airline industry, I managed the New York-JFK and Washington-Dulles stations at Austrian Airlines, created the North American Station Training Program, served as an Aviation Advisor to Farmingdale State University of New York, and devised and taught the Airline Management Certificate Program at the Long Island Educational Opportunity Center. A freelance author, I have written some 70 books of the short story, novel, nonfiction, essay, poetry, article, log, curriculum, training manual, and textbook genre in English, German, and Spanish, having principally focused on aviation and travel, and I have been published in book, magazine, newsletter, and electronic Web site form. I am a writer for Cole Palen’s Old Rhinebeck Aerodrome in New York. I have made some 350 lifetime trips by air, sea, rail, and road.

Nov 23


Asian food can be some of the best for you. Learn about pressing ginger to make sweet and sour tofu in this free video clip on healthy Asian recipes. Expert: Abbie Jaye Bio: Chef Abbie Jaye has been cooking for many years and takes pride in using all organic and natural ingredients in her recipes, to not only bring out better flavor but also to encourage healthier eating. Filmmaker: Nili Nathan

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Vegetarianism is growing in popularity though it is nothing new in many cultures. Due to high demand nowadays, vegetarian meals have developed to be more tasty and healthy. There are 3 types of vegetarian. The first category does not eat poultry, fish or meat. This is the largest group of vegetarian. Another category is called vegan. Vegans are more strict as they do not eat any products from animal includes eggs and milk. The third category of vegetarian avoids red meat but they do eat fish and poultry.

Many people nowadays believe that vegetarian practice healthier lifestyle. It is essential for vegetarians and vegans to ensure that they are getting necessary nutrients for their bodies though. The most common diet issue with vegetarian is protein. Our body needs protein to remain healthy and protein is very important nutrients for growth. As we know, meats are excellent sources of protein. Vegetarian foods like fruits, vegetables grains and legumes are also source of protein. However, most plant proteins are not complete proteins. These proteins do not contain all the necessary amino acids to produce the protein blocks.

In order to maintain healthy diet for complete proteins, vegetarians and vegans can consider soybeans or soybean products. Tofu, soy milks are popular source of complete protein for vegetarians. Another alternative for vegetarians is to plan their daily diet to make sure they have certain combinations of other foods. With the proper diet, different foods combinations can supply us complete proteins. For example, rice and lentils, corn tortillas and beans, peanut butter and wheat bread are good combinations.

Another nutrient that is hard to find in meatless diet is calcium. It is essential nutrient for healthy bones, joints and teeth. Calcium is mainly found in animal products. Instead, vegetarian can find the replacement in while grains, nuts and legumes. Dark vegetables like broccoli and kale are also good sources of calcium for vegans.

In fact diet is not really an issue for vegetarians or vegan. Whether are you vegetarians or not, everybody must ensure their diet is balanced. A balanced diet for vegetarian consists of fruits, vegetables and grains. With these combinations, vegetarians will get enough vitamins and minerals without adding much fat and cholesterol.

Please visit http://www.allquicesyrecipes.com for more vegetarian cooking recipes

Please visit http://www.asianculinaryrecipes.com for more cooking tips and Asian recipes

Please visit http://www.1001meaningfulgift.com for gift giving tips.

Casey Kingston is a homemaker who likes to cook and share recipes all around the world.

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