Is there a change you want to make in your life but you're stuck and stymied by it?

Perhaps you're at that point in midlife where you long to find something entirely different to do with the rest of your life but you're not taking action to discover what that might be. Maybe you already know what you want to do in the next chapter of your life but you're not doing it. You might want to exercise more or eat healthier foods.

Whatever the change is, it's one you've not (yet) been able to make.

Sometimes change comes easily and naturally; we explore, experiment, learn, improvise, adapt. Sometimes change is difficult; we try and try and try to change -- and we fail. When that happens, we may blame and criticize ourselves or just give up or tell ourselves we don't really care anyway. We begin to feel hopeless, helpless, and powerless.

It's Not Just You

In his book, "Change or Die" Alan Deutschman cites studies showing that even when patients are faced with death if they don't make changes (such as stop smoking, exercise, eat healthier) only ONE in TEN is able to make the necessary changes. That's when the choice is change or die!

So, if you've been unsuccessful in making changes in your life, you're not alone. No need to beat yourself up; you're just being human! Numerous studies and our own personal experiences tell us that facts, fear, "shoulds" and "ought to's" don't help people change.

What does help? In his research, Deutschman uncovered a number of situations (with heart disease patients, career criminals, factory workers) where change seemed hopeless yet it happened. From this he identified three critical keys that will help you make important, positive changes in your life: relate, repeat, and reframe.

Three Critical Keys to Change

RELATE

"Build a new relationship that will inspire you and give you hope," Deutschman recommends.

Find a person (or community) who believes you can and will change. They "sell" you on yourself so you believe that you have the ability to change. They persuade you they'll be your partner in the change and that their methods will work for you.

Alcoholics Anonymous and other 12 Step programs do this. They offer a community of people who believe you can change using their methods; they know it worked for them so it can work for you. This inspiration and hope has helped many, many people to change.

Depending on the kind of change you wish to make teachers, coaches, personal trainers, nutritionists, naturopaths, and many others all could play this role.

REPEAT

Deutschman says, "The new relationship helps you learn, practice, and master the new habits and skills you will need."

Making a change requires new ways of thinking, feeling, and acting. It can take a lot of repetition to master and integrate these new ways of being. Your person or community "trains" you, providing guidance, encouragement, and direction until your new behavior becomes automatic and natural.

REFRAME

"The new relationship helps you learn new ways of thinking about your situation and your life," notes Deutschman.

Over time, as you continue to relate and repeat, you see the world in a different way, a way you couldn't see before, a way that supports you in making the change a permanent one.

Experiences with the Three Keys

Have you had experiences that fit with these three keys? Times when relate, repeat, and reframe gave you new hope, new skills, and new thinking to make an important change in your life? And also times when you didn't have these keys in place and the change didn't happen?

I certainly have. As I've thought about this in the last few weeks, I've revisited numerous examples in my own life.

I've tried four or five times to learn to play the piano. I've never gotten close to the level of playing I wanted. I've criticized myself as lacking discipline and persistence.

But maybe I just haven't found the right (for me) teacher and method of instruction that would give me the belief I could succeed, the encouragement and guidance as I learned new skills, and the new view of myself as a piano player.

Here's an example of success I've had with the three keys. When I wanted to change how I was living my life, I chose Cathy Hawk to help me. She was my coach, mentor and teacher to learn to live "lights on."

She completely believed I could make this change, inspiring me and giving me hope. She guided and encouraged me again and again along my bumpy path as I learned new, dramatically different skills for navigating my life. Eventually I had a new view of myself and my life that allows me to live with much more joy, ease, passion, and purpose.

It's fun for me to see that these three keys also apply to my own work with clients. When the fit between us is right, I'm able to inspire them, give them hope, and help them believe they can create lives filled with pleasure, passion and purpose. I teach, guide, and mentor them as they practice new ways of living. They develop new ways of thinking about themselves and their lives. With these three keys to change in place, they are able to make the life changes they want to make.

In Your Life

Do you have a change you'd like to make and, so far, have had difficulty making? Here's what I suggest.

1) Identify what you want to change, something you'd like to be or feel or do differently in your life.

Be very clear and specific about what you want. Of course, if it's something you're "lights on" about (a vision, dream, or desire that energizes and enlivens you), that's a significant boost to the process of change.

2) Find a relationship that will inspire you and give you hope.

This relationship is the foundation upon which your successful change will be built so pay close attention to who you choose. You want an individual or a community with people, methods, approaches, and strategies that light you up, that you're energized and enlivened by, that you're drawn to.

3) Give yourself permission and the time to learn, practice, and master (with guidance, direction, support from your new relationship) the new skills that will enable you to make the change you want to make.

4) Allow your view of yourself, your situation, and your life to be changed as well.

Yes, some changes can be difficult to make and that doesn't mean it's hopeless. When you're having difficulty making a change you'd like to make, try using the three crucial keys to change: relate, repeat, reframe. Your new hope, new skills, and new ways of thinking will allow you to make significant, important changes in your life.

A man's true wealth is the good he does in this world.

-- Mohammed

The universe is full of magical things patiently waiting for our wits to grow sharper.

-- Eden Phillpotts

I think that wherever your journey takes you, there are new gods waiting there, with divine patience -- and laughter.

-- Susan M. Watkins

Blessed is the person who is too busy to worry in the daytime and too sleepy to worry at night.

-- Leo Aikman

The most beautiful and most profound emotion we can experience is the sensation of the mystical. It is the dower of all true science. He to whom this emotion is a stranger, who can no longer wonder and stand rapt in awe, is as good as dead. To know that what is impenetrable to us really exists, manifesting itself as the highest wisdom and the most radiant beauty which our dull faculties can comprehend only in their most primitive forms--this knowledge, this feeling is at the center of true religiousness.

-- Albert Einstein

If you can control a man's thinking, you do not have to worry about his action. When you determine what a man shall think you do not have to concern yourself about what he will do. If you make a man feel that he is inferior, you do not have to compel him to accept an inferior status, for he will seek it for himself. If you make a man think that he is justly an outcast, you do not have to order him to the back door. He will go without being told; and if there is no back door, his very nature will demand one.

-- Carter G. Woodson

Fear is more fatal than hate.

-- Canon P. A. Sheehan

Thinking is the talking of the soul with itself.

-- Plato

Short is the road that leads from fear to hate.

-- Italian Proverb

Reach high, for stars lie hidden in your soul. Dream deep, for every dream precedes the goal.

-- Pamela Vaull Starr

I believe . . . that living on the edge, living in and through your fear, is the summit of life, and that people who refuse to take that dare condemn themselves to a life of living death.

-- John H. Johnson

I learned . . . that inspiration does not come like a bolt, nor is it kinetic, energetic striving, but it comes to us slowly and quietly and all the time, though we must regularly and every day give it a little chance to start flowing, prime it with a little solitude and idleness.

-- Brenda Ueland

I am always with all beings; I abandon no one. And however great your inner darkness, you are never separate from me.

Let your thoughts flow past you, calmly; keep me near, at every moment; trust me with your life, because I am you, more than you yourself are.

-- Bhagavad Gita

All wisdom is plagiarism; only stupidity is original.

-- Hugh Kerr

If the mind is happy, not only the body but the whole world will be happy. So one must find out how to become happy oneself. Wanting to reform the world without discovering one's true self is like trying to cover the whole world with leather to avoid the pain of walking on stones and thorns. It is much simpler to wear shoes.

-- Ramana Maharshi

In this age of defending and demanding rights, we are often faced with the question of who holds us back more than anyone else . . . and in all honesty we must admit we are the ones. We narrow our vision and develop hopeless attitudes to defeat us. And yet, we are the ones who speed us on as well. Our good attitudes keep us moving and active and able to do everything without reacting to the smallest incident as a barrier in our way. We are willing to work, to initiate and set in motion the good of life, and do it by not stepping on others. We keep a constant vigil over our thoughts and actions. In this way we follow our ‘lo qui si,’ star, and reach up that we may lift others up with us.

-- Joyce Sequichie Hifler

Hope is the feeling you have that the feeling you have isn't permanent.

-- Jean Kerr

For thirty years I used to say, “Do this” and “Give that”; but when I reached the first stage of wisdom, I said, “O God, be mine and do whatever You want.”

-- Abu Yazid Al-Bismati

Character is always lost when a high ideal is sacrificed on the altar of conformity and popularity.

-- Anonymous

If you want a place in the sun, you must leave the shade of the family tree.

-- Osage Proverb

A man's greatness is measured by his kindness; his education and intellect by his modesty. His ignorance is betrayed by his suspicions and prejudices, and his real caliber is measured by the consideration and tolerance he has for others.

-- W. J. H. Boetker

"The Secret", which is described as a self-help film, presents the Law of Attraction in a documentary format.  This law is the “secret” that has traveled down through the centuries to reach us all.  This film features short interviews and dramatized experiences of a team composed of personal transformation specialists, feng shui masters, spiritual messengers and moneymaking experts.  As one can see when one watches The Secret, the Law of Attraction is the principle whereby people’s thoughts and feelings attract events of the real world into their lives.  These events range from the workings of the universe to interactions among people in their emotional, physical and professional affairs.  This film also makes the suggestion that there has been a tendency by people in powerful positions to keep this principle hidden from the general public.  The “clues” to this film show men who have “uncovered the Secret…”.

The principles of "The Secret" can be found in the words of some of the greatest writers, thinkers and leaders throughout time such as Plato, Rev. Martin Luther King, Jr. and Albert Einstein.  The secret is none other than the law of attraction or the power of positive thinking.

How can all of this relate to the success of your home business?  If you happen to go through the day with negative thoughts in your mind and you anticipate that bad things are going to happen, then they will.  If you approach the same day with positive thoughts and anticipate that good things will happen, then they will be drawn to you.  When you are trying to be successful in your home business, you must keep your mind focused on positive and successful thoughts.  You must simply keep the faith.  This is the philosophy that the twenty-five teachers in "The Secret" say have been successfully applied to every aspect of life – health, finances, career and relationships.  If you think negative thoughts about mounting debt or a job that seems to go nowhere, the teachers in this film say that it will only ensure that you have more debt and many more years of unfulfilling work.  The remedy to this is to picture in your mind what it would feel, look and be like to have checks coming in the mail  to you or to have your very own dream job or even to have your home business be successful beyond all imagining.  You must believe with absolute faith and these things will surely be headed your way.

There is no society on this earth of ours that does not speak of the benefits of positive thinking and visualization.  It is a powerful and controversial concept considering that tens of thousands of thoughts pop into our minds each day.  These thoughts create our daily existence.

In conclusion, using "The Secret" as a guiding light, you must surround yourself with positive thoughts.  These will eventually pervade every aspect of your home business, and very soon you will see that it will grow with continued success.

Here's how phobias work.

There are two parts to your mind - one that thinks, and one that feels.

The thinking part is the conscious, rational mind that you are using now as you read this.

The feeling part is the unconscious, emotional mind. It takes care of automatic tasks like regulating the heart, controlling pain and managing our instincts.

It's the unconscious mind that is programmed to act instinctively in times of danger. It reacts very fast - making you run or fight - rather than allowing your thinking mind to philosophize while you are attacked by a tiger. This has great survival value.

The unconscious mind is also a very fast learner. The same emergency route that can bypass the rational mind in times of danger can also stamp strong emotional experiences (traumatic ones) in the unconscious mind. This makes evolutionary sense - it ensures that we have vivid imprints of the things that threaten us.

And just as we have two minds, so we have two memory systems: one for the facts and one for the emotions that may or may not go with those facts.

Sometimes, when a person experiences a very traumatic event, the highly emotional memory of the event becomes trapped - locked in the emotional brain - in an area called the amygdala which is the emotional storehouse. There is no chance for the rational mind to process it and save it as an ordinary, non-threatening memory in factual storage (in the hippocampus). Like the memory of what you did last weekend.

Instead, the emotional brain holds onto this unprocessed reaction pattern because it thinks it needs it for survival. And it will trigger it whenever you encounter a situation or object that is anything like the original trauma. It doesn't have to be a precise match.

This is pure survival again. You only need to see part of a tiger through the bushes for the fear reaction to kick in again - for the "fight or flight" response to trigger - you don't have to wait until you see the whole tiger or identify it exactly as the tiger that attacked you before. In fact, it probably only has to be something orange and black moving through the bushes. This is why the pattern matching process is necessarily approximate, or sloppy. You err on the side of safety. You don't have to have all the details to know if something is dangerous.

This is the basis of a phobia: a fear response attached to something that was present in the original trauma. The response is terror, shaking, sweating, heart pounding etc. And because of the sloppy pattern-matching it can get stuck to literally anything - animal, mineral or vegetable. It may not even be glued to the thing that caused the trauma. So a child attacked in a pram by a dog may develop a phobia of prams rather than of dogs.

It is because phobias are created in this way, by our natural psycho-neurology, that they are so common. It's the way we are wired. Approximately 10% of people have a phobia. It’s a very human thing. And it's precisely because they are created by the unconscious mind that they seem so irrational. Of course they are - the rational thinking brain hasn't had a chance to go to work on them.

Many traditional phobia treatments, including drugs, attempt to deal with the phobia by calming things down after this response pattern has triggered. They treat the symptoms, not the cause.

To treat the cause, this trapped traumatic memory has to be turned into, and saved as, an ordinary unemotional memory of a past event. The emotional tag, the terror response, needs to be unstuck from that object or situation.

This is exactly what a remarkable therapy called the Fast Phobia Cure does. It allows the phobia sufferer to review the traumatic event or memory from a calm and dissociated, or disconnected, state. The rational mind can then do its work in turning the memory into an ordinary, neutral, non-threatening one. And store it in factual memory where it should have been to start with. This happens very quickly because the mind learns fast. It learns the fear response quickly and it learns (or relearns) the neutral response just as quickly. And when that happens the phobia is gone.

Having an autistic child or dependent adult is very draining on both caregivers and relatives. Knowing how to advocate and care for you your loved ones, while increasing general awareness, and caring for yourself are essential day to day necessities that require your immediate attention. the best resource to help you cope with an autistic child or dependent adult is an autism support group. These groups bring together professionals that are experts in the field of autism and those who interact with autism on a day to day basis. Together they use this forum to swap ideas, and encourage, and educate each other. An autism support group to be effective must play five critical roles on a day to day basis.

Partnership and Comprehensive Support

An autism support group must help bring people together and aid in the formation of partnerships to encourage interaction and growth between all involved. This support will provide a foundation upon which the groups members will grow and participate in the educational opportunities that are available and help match the needs of the autistic dependents with the needs of their families and caregivers. The support group should also provide Comprehensive support that is directed towards the objective that all autistic dependents receive a complete or traditional education designed specifically to the needs of the autistic.

Positive and Educational Support

Another major function of an autism support group is to offer positive support to the autistic child, and their caregivers by providing an atmosphere of encouragement and a safe environment to vent and express one’s emotions without fear of reprisal or judgment. This positive support will help break down barriers, and allow positive accomplishments to flourish and be recognized.

All the positive support in the world will accomplish nothing without building a solid foundation for education and the support group must promote educational programs to increase the knowledge of its members and prepare them with the information needed to be able to care for and support their loved ones. As an educational resource the support group becomes tasked with the responsibility for disseminating information about the disability, its symptoms, and treatments, and to provide support for the family's with autistic dependents.

Advocacy

The final and most critical function of an autism support group is their role as an advocate to protect and educate those that do not understand autism and often neglect the needs of the autistic patients as a result. An autism support group must represent the autistic community and push for the needs of the autistic community at large..

"The real 'haves' are they who can acquire freedom, self-confidence, and even riches without depriving others of them. They acquire all of these by developing and applying their potentialities. On the other hand, the real 'have nots' are they who cannot have aught except by depriving others of it. They can feel free only by diminishing the freedom of others, self-confident by spreading fear and dependence among others, and rich by making others poor." - Eric Hoffer

How does it strike you when I say, 'I love money'? I love wealth and affluence and abundance.

What do you think when you read that?

Some people say, 'Well, duh. Everyone loves money.'

There are others who will feel uncomfortable with an unfettered love of affluence.

There's a Bible passage that says, 'It is easier for a camel to go through the eye of a needle than for a rich man to enter the kingdom of God" (Matthew 19:24) And perhaps you grew up with the idea that loving money and wealth is greedy.

Not feeling worthy, issues of deserveability plague many people and our relationships to money can be very complicated, as can our desire to accumulate wealth.

For the most part, our culture, especially compared to some horribly impoverished nations, is a very rich one. And our position of relative affluence can inspire feelings of crippling guilt in contrast.

It's complex.

By immersing ourselves in the flow of an affluent mindset, we create and attract more to us.

To create more, to expand our universes, we create a vacuum in our lives in relation to affluence so that the universe will respond by giving us more of what we are asking.

Here's the deal with money:

Money is its own energy and it's a very specific, precise energy and you have to learn to get into the flow of money or else it will control you. I work all the time to stay in alignment with that and to make it even more prevalent in my life.

You need to be realistic. Your goals can't be outlandish. An example of outlandish: 'I'm going to make a million dollars this year' when you've never even made $100,000 before. If your goal is 'undoable' in your subconscious mind, you'll sabotage yourself from the get go. But you can increase your expectations as time goes on. This will get you into the flow of affluence.

Money is like an ocean. . . there is so much more of it that you can or should ever take for just yourself. There is plenty to go around.

Like the water in the ocean, the only shortage is in your ability to carry it home. And even that's not a shortage, you just need to learn how to do it.

All you have to do is create a specific strategy to extract what you want. And you can grow or diminish it at will. But if you don't do it at will, it's going to do it to you. It's going to tell you how much you can have and how much you need and what you can do. It's going to be in control of you all of the time.

We simply need to understand that we're in control, that we can manifest whatever it is we want at will.

It's that simple, while at the same time, profound. Change your attitude about money, and it's flow, and watch as you accumulate more of what you want.

The list of exotic and tropical fruits is ever-growing and lengthy, here are some key facts about just a few!

Durian

Labelled the "king of fruit," this spiky melon originally hails from the forests of Southeast Asia. Since Durian literally means "thorny fruit" in Malay, its spiky exterior makes it hard to attempt opening the fruit, as some consider it more dangerous to touch than most cacti. The inside of a Durian consists of pods that are filled with a custard-like substance. The smell can be strong to the point where some find it intolerable, but a sign of a ripe Durian is a strong smell that isn't sour.

According to Proscitech.com, "To choose a Durian, pick a fruit which is comparatively light and who's stem appear big and solid. When shaking a good Durian, the seed should move." Durian lends itself well to milk-based foods like milkshakes, ice cream, and even cakes. The custard-like consistency can be used on its own for a rich dessert.

Durian season is typically summertime (from June to August). They can be found in many mainstream supermarkets in the East, particularly in Japan. But in the West, they're often only found in Asian groceries and markets. Aside from its countries of origin, (Indonesia, Malaysia, and Brunei), the largest exporter of the Durian fruit is Thailand.

Kiwano (Horned Melon)

The kiwano has taken on so many different descriptions in its day ranging from having the seeds of a cucumber, the look of a pomegranate, and the smell of a banana. The only sure facts about the kiwano are that they have yellow skin with spikes throughout, and bright green gelatinous insides with seeds throughout.

The fruit that bears such an aptitude of names like melano, jelly melon, and others in addition to kiwano and horned melon, was born in the Kalahari desert of Africa. Also called the African horned melon, is now also regularly grown in California and New Zealand.

Lychee

Another Southeast Asian native, the lychee is part of a whole family of small rough nut-shaped fruits. Along with its cousin, the rambutan, the lychee is often red in color with white gelatinous insides. Used in some desserts, the flavor is sweet and citrusy.

The fruits are harvested during early summer, and are supposed to be eaten fresh. But, there are also such fruits as sun-dried lychees that take the name of lychee nuts. This preservation method was the only way lychees were consumed prior to 1950, according to Proscitech.com

Pitaya (Dragonfruit)

A fruit of cactus plants, the pitaya has a bright reddish pink leathery skin with green long and curly spikes protruding from it. The insides are white with black specks throughout, making this fruit one of the most variable in color. Some variations of the fruit have red flesh, or yellow skin.

The dragonfruit was originally found in Mexico, Central and South America, and is now cultivated in China, the Phillippines, Israel, Taiwan, and many Southeast Asian countries. Only growing at night, the pitaya is also labelled "Queen of the night."

Guava

Guavas are native to the Caribbean, Central and South Americas, and Mexico. They grow on trees with tropical shrubs and white flowers, and can be yellowish-green or red in color. Both have a red juicy flesh on the inside that tastes sweet and flavorful, hence why guavas are often particularly used in desserts. With a long list of cultivars, the guava fruit thrives in humid weather, according to the Purdue University Horitculture Department.

Noted for its strong odor, the guava has also been cooked and prepared in salads and main courses, in addition to desserts. Some eat the guava raw by itself, or with cream cheese. The fruit can be round or pear-shaped and its seeds can be chewable.

Carambola (Starfruit)

The carambola fruit comes from the Carambola trees of Sri Lanka, Indonesia and other Southeast Asian countries. The yellow plasticky skin with distinct green edges gets its "starfruit" nickname from the shape it creates when cut latitudinally (please tell me it goes without saying that that would be a star). Carambola is now readily available in the United States as it is commercially grown in both Florida and Hawaii.

Carambolas are crunchy and juicy in texture, with a citrusy taste. Some believe that carambolas taste similar to apples or grapes. A significant amount of oxalic acid is present in the fruit, which can be dangerous for those with kidney trouble. It's also said that the consumption of starfruit with certain drugs can increase their effectiveness, so consumers should be careful.

Starfruit can be used to make wine in some countries, and in Myanmar is known for being a main ingredient in tea pickles.

Mangosteen

The mangosteen is seen as a precious commodity in the States these days because it wasn't until recently that it became available. Still very expensive in the West, mangosteens are grown in Southeast Asia, along with Durian and many of the other exotic fruits. One of the interesting facts about mangosteens is that it naturally possesses an acid that deters insects.

The sweet flesh is the only edible part of the mangosteen and is said to be creamy, citrusy, and remniscent of a peach's flavor.

For anyone trying to maintain a healthy diet, soda is one of the worst things that you can put in your body. It is full of sugar, in addition to other chemicals that do nothing but harm your body. So if you want to lose weight and keep it off, you should start thinking about cutting soda from your diet. One option is to replace it with fruit juice. Whenever you feel the urge to drink soda, just throw back a cup of fruit juice. It will probably have almost as much sugar, but you replace harmful chemicals with beneficial vitamins.

Sometimes you can find a fruit juice that will combat other health problems. Grape juice is said to prevent blood clots. Urinary tract infections can be battled by cranberry juice. Pomegranate juice can clear your arteries.

To choose which juice you are going to drink, you should first look for something colorful, with a purple, red, or blue color. These have anthocyanins, which are beneficial antioxidants. You should also look for juice where you can see sediments in the bottom of the bottle, since this means that the whole fruit has been used in making the juice. Scientists say it’s more beneficial to eat a fruit than it is to drink it, but if you insist on juice then you might as well get as close as possible to the real thing.

There are hundreds of different juice options, from domestic apple and grape juice, to exotic noni or goji juice. The best thing you can do is simply try out a few different juices, and research their effects on the body. Then you can decide on one that will be beneficial for you. But if you are replacing excessive amounts of soda, then almost anything is a step up on the healthiness level.

There are no firmly established fruit dehydration techniques because the variables change from case to case. This article will go over some basic guidelines for dehydrating your fruits. The temperatures and cook times will very from oven to oven. Follow these basic guidelines but start with a small amount of fruit at first. Starting out with a small amount of fruit will help you test out what techniques work best for you.

Solar drying is a very popular way to dry fruit. Solar drying is very simple but if largely depends on the weather. In order to practice solar drying the temperature outside should be above 95 degrees. Next the humidity must be very low. When you have these two factors in your favor you can dry your fruit outside.

Drying fruit in a oven is a much more common technique. The temperatures I am about to give depend on many factors, like your oven power and what fruits you are drying. Remember you are not cooking the fruit but drying it. Your oven's temperature should be around 150 to 160 degrees to evaporate moisture quickly. As soon as the outside of the fruit begins to feel dry the temperature should be dropped around 20 to 30 degrees. If you do not dry the fruit properly it will burn or the outside will dry too fast, trapping the moisture inside.

Rapid dehydration is what you are aiming for. When drying fruit outside remember humid airs slows down evaporation. Also you do not want to heat the fruit, let it cool, and reheat it. Doing this will cause bacteria and fungus. If you let the fruit cool before it is completely dry, you are better off throwing it away. Drying fruit takes time and effort. Do not expect to get it right on the first time. If you have never dried fruit before I suggest trying it first because the taste does differ from fresh fruit. Drying fruits cuts down on the levels of Vitamin A and Vitamin C. Fruit dehydration techniques vary so it is best to find what works best for you and stick with it.

One of the most rapidly growing trends in the world of wine seems to be with the rise in popularity of ice wines (or eiswein in German). This is interesting because these wines have been around for almost 200 years yet have not had much time in the spotlight until recent history. The most famous ice wines are from Germany, however many other countries such as Canada, Austria, and even Australia have been known to produce ice wines of their own. Because Canada is much colder and is capable of more consistent freezing temperatures has actually surpassed Germany in the production of ice wine.

Ice wine is a dessert wine that is made from frozen grapes. Only the water freezes in the grapes, so when they are pressed frozen, the juice that is extracted is very concentrated and very sweet. This freezing must happen before fermentation, and the grapes need to be pressed frozen, otherwise the water will melt in the grapes and you will not have the concentrated juice required for ice wines.

Natural ice wines require a hard freeze to occur after the grapes have ripened. In Canada, this temperature is a minimum of 17 degrees Fahrenheit while in Germany this temperature is 19 degrees. This means that the grapes must remain on the vines for several months after a normal harvest and risk being lost to rot if there is no freeze. At the other extreme, if the freeze is too severe the grapes can not be harvested and pressed. Because the fruit must be pressed while it is still frozen, pickers must work late in the night or early in the morning and work while the cellar workers must work in unheated spaces to ensure the grapes do not thaw.

Sometimes wine makers prefer to use cryoextraction. Cryoextraction is a mechanical freezing that is used to simulate the effect of the natural frost that occurs so that grapes can be picked sooner and made into wine. In Germany and Canada, wine created this way can not be called ice wine, only wines which have been frozen naturally are allowed to be called as such.

Whereas regular wines might take days or weeks to ferment, ice wines can take months due to the higher sugar content. Even though it is normal for the sugar content in ice wine to run from 180 g/L up to as high as 320 g/L ice wine remains very refreshing because of the high acidity. Ice wine usually has a medium to full body, with a lingering finish while the nose is oftentimes reminiscent of peach, pear, honey, caramel, and green apples depending on the varietal grape. Pineapple, mango, and even lychee are quite common aromas with white varietals however this list is by far not exhaustive.

Because the juice from the grapes is more concentrated than regular wine, there is a much smaller yield. It is for this reason as well as the methods used that make ice wines more expensive than table wines. Ice wines can cost as much as $300 a bottle, which is why it is often sold in half bottles for as little as $50. Grapes that have insufficient brix (sugar) content can not be made into ice wine and are therefore usually sold under the label "special select late harvest" or "select late harvest" at a fraction of the price of true ice wines.

When to drink ice wine is a matter of personal taste. Some people believe that ice wine improve with age and supporters claim that the very high sugar level and high acidity preserve the content for years after bottling. There are then others who believe that with age the wine loses its distinctive acidity, fruitiness, aroma, and freshness. Being that ice wines are very versatile in this, when you decide to drink your ice wine depends on when you feel it tastes best.

Ice wines are becoming the latest trend in the wine world and it is easy to see why. Delicious and refreshing, ice wines are a delicacy and a testament to the skills of the wineries. More expensive than a traditional wine, it is not something that the average person can afford to purchase on a regular basis, but are an essential addition to a special occasion or meal.

As well as a basic straightforward espresso machine, there are lots of pieces of ancillary equipment that you can buy to help you produce the very best coffee possible. Buying these useful items online has huge advantages: it can save you lots of time, you can easily find the very best deals and you can have the equipment delivered directly to your door. So what sort of extra equipment will you need to consider?

Espresso machines: These come in all shapes, sizes and finishes, so make sure you compare web sites to find the most suitable machine for your business. Try and get an espresso machine that offers a good warranty as this will cover you for the first year or so if anything goes wrong.

Grinders: When you buy your coffee beans, they will probably come already roasted - the next stage is to grind them. Getting a decent coffee grinder is vital for producing good-quality coffee; if the beans are too finely ground or too coarsely ground the flavour of the coffee can be greatly impaired. If possible, look for a burr grinder rather than a blade grinder, as this produces much more evenly ground coffee. It is also recommended that you replace your grinder regularly, so it is a good idea to shop around and find the best price.

Cups: There are lots of different types and sizes of coffee cups, including small espresso cups, latte mugs and latte glasses. Many online companies will personalise your cups for you- so you could brand them with your company’s name, for example.

Extras: As well as the larger items above, you will probably need consumables such as napkins, paper cups, and so on. Some websites sell packages containing many of these items, so you may be able to find a better deal if you buy these items together.

Coffee does not exist in the form that we are used to purchasing it in at the stores.  Coffee comes in the form of green coffee beans that grow on the coffee plant. These green coffee beans are then collected from coffee plantations and are sent to places to be roasted, ground and finely crushed to make the coffee powder that you are use to purchasing at your local store.

The Processes that Green Coffee Beans Undergo

There is a process that these green coffee beans must go through before they actually become coffee powder. Firstly, the beans must be picked from the coffee plantations.  This is usually done by hand by laborers who get paid for each basket that they pick.  Then, since coffee beans have a fruity flesh that directly wraps around the coffee bean, once they are gathered this flesh has to be removed right away.  This is done by soaking the beans, scouring them and then mechanically rubbing the bean.

Once the green coffee bean is free from its fruity flesh it is then cleaned with water.  This is done in order to remove any of the fruity flesh that may still be sticking to it, as well as any additional sugars that are on it.  The beans are then dried by spreading them over a large concrete or rock plane where they are dried by a combination of the air and direct sunlight.

After the beans have been dried it is time for the beans to be put into categories that are based upon the color and the size of the coffee bean.  Any beans that are discolored, decayed or damaged are removed from the other beans at this point.

When the beans are finally dried, they are then roasted.  This process is important if you want an aromatic cup of coffee.  At this time, the coffee bean will actually expands to nearly twice that of what its initial size was.  It will also change color and density as it takes in heat.  The color turns to yellow and then to a light cinnamon brown.  At this point the coffee beans will start to crack, just like popcorn does.  As coffee is grown in different parts of the world, varying climate conditions and other factors also play a role in how the beans are processed. The final product is then crushed into the savory coffee powder which we are accustomed to seeing.

When we started this project, we envisioned an overview of fried breads from around the world with a handful of accompanying recipes. We soon realized that this was a project with no end, that every culture seems to have fried breads with never ending iterations. We ended up with a sampling of breads. We hope that this whets your appetite. Do a little research and experimenting. Fried breads are wonderful—especially in the summertime when we may not want the oven on.

North America

Pancakes and waffles are the most popular fried breads in North America. Typically served for breakfast or brunch they can also be made as savory cakes and served with sauces for lunch or dinner.

There are many other variations of fried breads in America. Of course, many donuts and pastries are fried and therefore qualify as fried breads. Yeasted dough is fried at home or sold in food stands, carnivals, and fairs. Yeasted fried bread is often called fried dough and in some areas of the country, scones. These are usually served with butter and syrup or honey or dusted with powdered sugar. Fried yeasted bread is also known as elephant ears, flying saucers, and in Canada, beavertails.

In Mexican restaurants in the United States, you will often find fried bread served as sopadillas though they are unknown in Mexico. These breads can be made with yeast or baking powder and are deep fried.

There is also a history of fried bread among the American Natives. When the American Indians were located to reservations in the 1800’s, they were often in dire straits and learned to make bread from not much more than flour and water. From this came their style of fry bread. The dough is pressed flat and can be leavened with either yeast or baking powder. Often these bread pieces are topped with beans, ground beef, salsa, and cheese to make Indian or Navajo tacos.

Central and South America

While Mexicans may not have sopadillas, the Chileans do. Theirs are often from a dough including pumpkin or squash. Sopadillas are also popular in Argentina though these may be baked in an adobe oven, not fried. Both wheat and corn flours are used in these South American sapodillas.

South American sopadillas are used as either side dishes or desserts. For side dishes, they are often salty. For desserts, they are sweetened with cinnamon and maybe a little orange.

Buñuelos are made in Latin America. Traditionally, they are pretzel-shaped and covered in anise caramel or served with a cinnamon and sugar topping.

Churros originated in Spain but are popular in Latin America and the Caribbean. They have found their way to the United States and can be found in Hispanic neighborhoods, ball parks, and fairs.

Churros are extruded through a nozzle creating an eight-pointed star. They’re fried to a crispy consistency as doughnuts are and can be straight or twisted. Depending on the size and sweetness, churros are used as a sweet snack or a dessert.

Scotland

Bannock originated in Scotland but like so many fry breads, has evolved considerably. Traditionally, a bannock was an oatcake but in Eastern Canada where bannock is quite popular, it is made with wheat flour.

Bannock was a staple for Western and Canadian fur traders, the bread that accompanied their pemmican. Today, bannock works for backpackers and canoeists. For these campers, the flour, baking powder, and oatmeal are mixed in a bag before leaving home with dried fruits and nuts added. At camp, enough water is added to make a stiff dough, the dough is shaped into patties and fried. If you are going to do some camping, consider making a bannock mix.

Italy

Zeppole are small, light, fried cakes from Italy. These sweet cakes are sold on the streets, given as gifts, and consumed on holidays. They can be filled with custard, jelly, or honey-butter and covered with powdered sugar.

We looked at a number of recipes, many of which were too complicated for the home baker. The following recipe is easy though maybe not authentic. Authentic or not, these are decadently good.

Eastern Europe

Crepes are thin pancakes that originated in Eastern Europe but have migrated to America. They can be made in a frying pan though if you use a specially made pan intended for crepes, it’s a little easier. Crepes are filled with cheese and sometimes fruit fillings to make blintzes.

India

Chapatti is an unleavened griddle bread similar to pita bread. In India it is cooked on a special griddle called a tava and held over a fire so that steam within the bread puffs it up. The result is a puffy disc of flat bread. Of course, we didn’t have a tava or a fire in our test kitchen so we improvised. Our version may not be authentic but it is so quick and easy, it’s worth making.

Chapatti is made from whole grain durum flour. We used a mixture of stone ground whole wheat and all purpose flours. We anglicized the recipe further by adding a touch of sugar.

In India, Chapatti is a complement to vegetables, stews, and other dishes. We buttered them. Katie, our teenage daughter, walked in during the session and promptly found some jam to smear on them. She graduated to hot buttered chapatti sprinkled with plenty of cinnamon and sugar and declared them scrumptious.

Portugal

Portuguese fry bread is a made with baking powder but is quite similar to the yeasted fry breads that we find in the US. Because it is made with baking powder, it is quick and easy.

For millions of people a cup of coffee in the morning is the spark plug to get them started and able to face the battles they may encounter during the day. There are several different types of coffee one can choose from in order to suit their specific tastes. In addition, there are numerous different ways to prepare your coffee as well. You can either go to your local coffee shop or you can make your own cup of coffee at home. Most individuals brew their coffee with just an ordinary electronic coffee maker. However, there are better ways to make a good cup of coffee without spending big dollars on an extravagant cappuccino maker or something else equally expensive that are difficult to master and keep in good working condition. These expensive machines become outdated requiring you to purchase a new one every couple of years. The French press was invented over a hundred years ago. It has received a few improvements over the years but remains relatively the same today.

One of the best ways to prepare coffee is by using a French press coffee maker. A French press coffee maker is perfectly named for what it does. The basic operation of how it functions goes like this: You add your coffee grinds into the pot and then you add the boiling water. You then you are ready to begin applying the pressure on the plunging type tool which presses down on the coffee, filtering out the grinds with the screen on the plunging tool and brewing up a tasty cup of wonderful coffee. It really is that easy. You might be wondering what the benefit of a French press coffee maker, so let me tell you. French press coffee makers produce a stronger cup of coffee then would your traditional electric coffee maker. This is great for those who like their coffee full of that robust coffee flavor. It is recommended that you drink your cup of coffee right away, while it is still piping hot, to get the best results.

Coffee to most people is as routine as brushing your teeth in the morning. When using a French press coffee maker, you save quite a bit of time because it does not require the time it takes an electric coffee maker to brew a fresh pot. Because it does not require electricity, you can take it with you anywhere you go and prepare a fresh cup of coffee wherever you are. Even when you are camping in the wilderness you can have a rich and robust cup of coffee freshly pressed. While in west Africa recently, far from the comforts of home, we were able to have coffee prepared in a French press. This made the trip bearable and mornings there worth jumping out of bed. Coffee is the fuel for countless people. If you are one of these coffee addicts and like a full flavored type coffee, consider a French press coffee maker and see taste the difference. Once you try it, you will be a French press convert.

France is certainly in the forefront of cheese manufacturing, with over 500 varieties of cheeses that are made in this region alone! While many of these cheeses are of the soft variety, French cheeses can actually be a healthy alternative to some of the cheese favorites that are frequently served in the United States. French cheeses are lower in fat while packing in the flavor because of the higher water content in soft cheeses that actually keeps the fat count at a reasonable level.

These delicious varieties of cheese can be a great choice for everyday, by using them in pasta dishes and sprinkled into salads. They also work well for entertaining, on platters offering a variety of cheeses with crackers and crusty breads for spreading.

French Cheese and Other Foods

French cheeses make a nice complement to a number of different types of food, including breads, fruits and honey. Soft cheeses like the popular brie taste delicious when paired with fruits like blackberries or figs. Blue cheeses work well with a number of fruits, as well as a variety of nuts for maximum flavor and variety. Try a salad sprinkled with blue cheese and chopped walnuts for a delicious topping.

Semi-hard French cheeses are delightfully paired with fruits like pineapple, kiwi and cherries. Chutneys are another nice complement to many of the cheeses today, and you can make your own or buy them in a variety of gourmet shops. Try placing a bowl of chutney next to your cheese platter for guests to serve themselves.

French Cheese and Wine

It is hard to think about the delicious French cheeses without considering which wine is the best pairing. Wine and cheese go together like peanut butter and jelly, but the question always becomes which wine is the right choice? Red wines are often the clear choice with French cheeses, but there are many white selections that will work equally well.

The best rule of thumb to keep in mind is to avoid a wine that is too light to mix with the pungent aromas and flavors of the cheeses that you will be serving. It is also a good idea to limit the number of choices in cheeses that you place on your platter to ensure that the ones you select will work best with your wine selection.

Stronger cheese flavors will require a more full-bodied wine, such as a Cabernet Sauvignon or a Shiraz. On the other hand, softer cheeses can be quite nice with a lighter and fruitier wine like Beaujolais.

When in doubt about the right wine to serve with your French cheese platters, ask someone at your local liquor mart for advice. Many of these stores will offer wine experts that will answer all of your questions.

If you hate your worktops full of clutter, you need a built in coffee maker. This appliance can be used at all times while still giving you the space to cook or entertain. A built in coffee maker allows you to enjoy your coffee while maximizing the space around you.
 
The built in coffee makers are plumbed directly into the electric and water supply so there is no need to have to keep re-filling it like a standard kettle or coffee machine.
Built in coffee makers can be very expensive but they do have the added convenience of just having to press a button to get a steaming cup of hot coffee in seconds.

You can even buy a built in coffee maker that has a built in coffee grinder attached to it. This will enable your coffee to be brewed using fresh beans, however built in coffee makers like this can cost thousands of dollars.
 
Built In Coffee Makers That Do Not Require Plumbing

If you are unable to afford the huge price tags that some of the coffee machines are asking then why not opt for a built in coffee maker that does not require to be plumbed in. These are far cheaper and can be fitted to a wall or underneath a cabinet or even on a bracket. These built in coffee makers still keep your surfaces clutter free.
 
There are a few advantages to the more expensive models of a built in coffee maker as they usually are self-filling, adding just the right amount of water after each brewing. All the user need do is add fresh grounds and turn it on.

A built in coffee maker is very popular these days as coffee machines have seen a surge in sales and they are currently the 'must have' product for your kitchen.The coffee machines are available at almost every electrical store but it would be best if you shopped around and internet prices are generally much cheaper than those on the high street.

We may speak different languages in this world but there’s one word that transcends all cultures – chocolate. That perfect food that sweetly encapsulates all that is good in life. Bitter, sweet, crunchy, or smooth, chocolate comes in all flavors and consistencies. But what remains the same across the board is the way in which it is revered.

Chocolate, found in the seeds of the cacao tree, was first discovered 2,000 years ago by the ancient cultures of the Maya and Aztec in Mexico and Central America. An important and valued part of their cultures, the cacao seed was used in everything from food to religious ceremonies. And while we normally associate chocolate with something you eat, the first forms of chocolate were actually a beverage.

When Spain conquered Mexico in 1521, conquistadors, fascinated with the interesting cacao flavor, began shipping the seeds back to Spain where the Mayan beverage was replicated – with the addition of sugar to sweeten the mixture. This delicious drink quickly became a status symbol among Spaniards – the cost of importing the cacao product relegated it for use only by the wealthy. It would not be for another one-hundred years before chocolate made its way to the rest of Europe.

The Industrial Revolution allowed the masses to finally enjoy all that they had been missing. Today, factories and conveyor belts bring a dizzying array of chocolate concoctions to our stores – affordable and ready for consumption. The ancient Maya and Aztec would be astounded by the forms in which chocolate is made today.

But while chocolate is available everywhere, its quality and price run the gamut. From the pricey handcrafted chocolate of Europe to the candy bars available for pennies in the U.S., chocolate can be found in any variety and at any price. But opposed to the status symbol of the past, the chocolate of today is a pleasure we all share with no regard to economic standing.

For some time now I have been watching an Emmy-winning television personality and author who hosts at least four different programs on U.S. cable television's Food Network. Rachael Domenica Ray, has become one of my favorite culinary experts as her energetic personality and her smile have been enough to keep me in front of the TV screen to watch her teach simple recipes that she claims can be prepared in thirty minutes or less.

Being an amateur cook myself, I was pleased to discover that she shared the same view that I have in relation to food measuring. As she emphasized, "it takes away from the creative, hands-on process of cooking." Her "eyeball it" expression has stayed with me every time I am about to experiment with something new and taste my efforts. Even though she has been heavily criticized for her appearance, her voice, her gestures and her energetic manner, I declare to be one of her funs, at least in relation to her recipes.

But over and above Rachel, I was amazed to discover that the U.S. television has a cable channel totally devoted to food preparation, at-home entertaining, restaurants, food and eating habits. The New-York based Food Network reaches more than 85 million households and it is broadcasted to other countries as well due to its interesting programs and live shows.

One of the most famous this channel broadcasts is that of "Emeril Live." As a kid, Emeril Lagasse worked in the local Portuguese bakery and today he is one of the most famous culinary personalities. After opening a series of successful restaurants, hosting popular TV shows and becoming one of the most recognizable chefs of all time, Emeril Lagasse remains devoted as ever to using fresh, top-quality ingredients and employs cottage industry ranchers, farmers and fishermen to ensure that he always gets the best. He constantly invents new recipes, much to the delight of his regular customers and the fans of his Food Network specials and shows "Emeril Live" and "Essence of Emeril."

From what it seems, the Food Network is committed to exploring new, different, and interesting ways to approach food - through pop culture, adventure, and travel - while also expanding its repertoire of technique-based information. The only thing I have to wish to its management team and its shows is the best of success for the rest of 2006 and for the years to come.

Any organism needs to be fed in order to grow and survive. Just like any animal, humans need food in order to receive the necessary energy with which they will grow and continue to function properly. But food has lately been blamed as the cause of obesity, and has been accused to be linked to a number of diseases and eating abnormalities. Fortunately for human beings, these accusations are far away from the truth. In fact, what mistakenly people consider to be the enemy is not. Food is not to be blamed because none of the food substances have a negative outcome if people do not oversize their food portions or eat without any control. Thus it is important to understand what food is and what can we do to balance our eating habits, without loosing in taste or variety.

Food is any substance, usually comprised primarily of carbohydrates, fats and proteins that are consumed by all animals-including humans-for nutrition or pleasure. It is also widely known that almost all foods come from plants or animals-except water, salt, baking soda, fungi, and processes foods-and humans as omnivorous animals are able to consume everything. After developing agriculture and becoming hunters, humans managed to add to their dietary habits different tastes that came from mixing and matching a variety of ingredients to improve the final culinary result. But recently, the once healthy portions of food people used to eat have dramatically increased and due to lack of time and focus people are now battling with their dietary habits against diseases and various types of illnesses.

In particular, concerns about foodborne illnesses have long influenced the human diet. Dietary habits play a significant role in the health and mortality of all humans, and one needs only to consider that eating disorders interfere with normal food consumption leading to excess weight or a skinny human silhouette. But food is not to be blamed for these dramatic results. The changes in nutrient content of diets in industrialized countries have come to produce foods that contain more animal fat, sugar, alcohol and less dietary fiber, carbohydrates and antioxidants. Today's working habits and family stress, alongside with reduced exercise patterns, have caused considerable concerns to health practitioners who examine the traditional eating habits and reveal negative results for humans.

Thus, it is imperative for contemporary people to be informed and educated from an early age in relation to the effects of adopting a healthy diet plan and maintaining their weight constant and within a logical range when they have reached adulthood. Food is not the enemy in this issue; people's dietary habits are the cause of the health problems related to food.