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    Seville Orange Marmalade

     Ingredients:

    675g (1 lb) seville oranges
    1 lemon - juice & pips
    850m1 (1 pt) water
    1 and half kg (3 lb) sugar
    Seville Orange Marmalade

    How to make:

    1. Wash fruit well. Using a potato peeler or sharp knife, remove rind from oranges and cut into thin strips. Halve oranges and lemon, squeeze juice and remove pips. Cut fruit into pieces. Tie fruit pieces into a piece of clean muslin with pips from oranges and lemon.

    2. Place rind, juice and water into a large bowl add muslin bag. Cover bowl with microwave plastic wrap. Cook for 14-16 minutes on HIGH, until rind is soft. Remove muslin bag.

    3. Stir in sugar. Heat on HIGH, until sugar has dissolved, stir-ring regularly. Bring to the boil.

    4. Cook for 16-21 minutes on HIGH or until a set is obtained. Allow to cool slightly before potting. Cover. Makes approx. 2 kg (5 lb)

    Raspberry Jam Plus - Recipe

    Ingredients:

    600g (1 lb 5oz) frozen raspberries
    600g (1 lb 5oz) castor sugar
    1 x 15m1 (1 tbsp) lemon juice

    Raspberry Jam Plus - Recipe

    How to make:

    1. Place frozen raspberries in a 2-litre (4pt) casserole. Cook on HIGH until thawed, 2-3 minutes. Stir in sugar and lemon juice. Cook on HIGH until mixture boils, 7-9 minutes stirring after half the cooking time.

    2. Microwave on HIGH until mixture comes to a rolling boil, 3-3 minutes. Microwave on HIGH to continue boiling, 1 minute. Pour into prepared jars, seal and refrigerate.

    Plum Jam - Recipe

    Ingredients:

    900g (2 lb) plums, halved and stoned
    300m1 (1/2pt) water
    1 x 15m1 (1 tbsp) lemon juice
    900g (2 lb) castor sugar

    Plum Jam - Recipe

    How to make:

    1. Place plums and water in a large bowl. Cook for 7-8 minutes on HIGH or until fruit is soft.

    2. Add lemon juice and sugar, stir until sugar dissolved. Bring to boil and cook for 161/2-21 minutes on HIGH until setting point is reached.

    3. Allow to cool slightly before putting in warm jars, and cover. Makes approx. 11/2kg (3 lb)

    Strawberry Jam - Recipe

     Ingredients:

    450g (1 lb) strawberries
    1 x 15m1 (1 tbsp) lemon juice
    350g (12oz) sugar

    Strawberry Jam - Recipe

     How to make:




    1. Wash and hull strawberries. Put into a 2.8 litre (5pt) mixing bowl with the lemon juice.

    2. Cook for 4-5 minutes on HIGH, or until fruit is soft. Add sugar and stir well.

    3. Cook for 10-11 minutes on HIGH, or until setting point is reached.

    4. Cool slightly before putting in clean warm jar. Makes approx 1/2kg (1 lb). Cover.

    Rhubarb Jam - Recipe

    ingredients:

    450g (1 lb) rhubarb - trimmed weight
    450g (1 lb) granulated sugar
    juice from 1 lemon

    Rhubarb Jam - Recipe

    How to make:

    1. Chop the rhubarb into short even-sized lengths.

    2. Arrange in a large bowl. Alternate the rhubarb and sugar in layers.

    3. Pour the lemon juice over and cover with microwave plastic wrap. Leave overnight in a cool place.
    4. Remove the cover and place the bowl with the rhubarb in the microwave and cook for 14-181/2 minutes on HIGH, until setting point is reached. Stir after 3 minutes, so that the sugar is dis-solved.

    5. Pour into pots. Cover, seal and label.

    Basic White Sauce - Recipe

    Wednesday, June 22, 2016

     Ingredients:

    25g (loz) butter or margarine
    25g (loz) plain flour
    300m1 (1/2pt) milk
    salt and pepper

    Basic White Sauce - Recipe

     How to make:

    1. Place butter or margarine in a bowl or jug and heat for 30 se-conds on HIGH until melted.

    2. Stir in flour and blend in milk.

    3. Heat for 21/2-3 minutes on HIGH until thickened. Whisk until smooth. Season.

    Variations:

    Cheese Sauce: Stir in 75g (3oz) grated cheese and 1 x 5m1 (1 tsp) made mustard into finished sauce.
    Mushroom Sauce: Stir in 50g-100g (2-4oz) lightly cooked thinly sliced mushrooms into finished sauce.
    Parsley Sauce: Stir in 1-2 x 15ml (1-2 tbsp) chopped pars-ley into finished sauce.
    Onion Sauce: Stir in 1 large boiled and finely chopped onion into finished sauce.
    Sweet White Sauce: Omit salt and pepper from basic sauce, stir in sugar to taste.

    Barbecue Sauce - Recipe

     Ingredients:

    1 medium onion - chopped
    1 clove garlic - minced
    1 x 15m1 (1 tbsp) vegetable oil
    300m1 (1/2p0 tomato sauce
    50g (2oz) brown sugar
    2 x 15m1 (2 tbsp) cider vinegar
    1/4 x 5m1 (1/4 tsp) dry mustard
    1/4 x 5m1 (1/4 tsp) salt
    4 to 6 chops tabasco sauce

    Barbecue Sauce - Recipe

     How to make:

    1. Combine onion, garlic and oil in a 2 litre (4pt) casserole. Cover and cook on HIGH until onion is tender, 21/2-4 minutes, stirring once

    2. Stir in remaining ingredients. Microwave on HIGH until hot, 2-3 minutes. Reduce power to MED-HIGH. Microwave until flavours blend, 41/2 minutes. Serve over meat.

    Custard Sauce - Recipe

     Ingredients:

    1 x 15m1 (1 tbsp) custard powder
    300m1 (/pt) milk
    1 x 15m1 (1 tbsp) sugar

    Custard Sauce - Recipe

    How to make:

    1. Combine custard powder with milk in a large jug. Heat, uncovered for 2-3 minutes on HIGH.

    2. When thickened, whisk in sugar until dissolved.

    Confectioners Custard - Recipe

     Ingredients:

    300m1 (1/2pt) milk
    2 x size 3 egg yolks
    25g (loz) cornflour
    25g (loz) caster sugar
    a few drops of vanilla essence
    Confectioners Custard

    How to make:

    1. Blend the cornflour with a little of the milk until it forms a smooth paste.

    2. In a bowl, mix the egg yolks and caster sugar. Add the milk, cornflour mixture and the vanilla essence. Stir well.

    3. Cook for 5-6 minutes on MEDIUM whisking every 2 minutes, until the mixture has thickened.

    Bechamel Sauce - Recipe

     ingredients:

    300m1 (1/2pt) milk
    1 small onion - sliced
    1/2 stick celery -chopped
    1 small carrot - sliced
    2 cloves
    6 white peppercorns
    25g (loz) margarine or butter
    25g (loz) plain flour
    seasoning

    Bechamel Sauce



    How to make:

    1. Put milk, onion, carrot, celery, cloves and peppercorns into a jug. Cook for 3 minutes on MEDIUM.

    2.Cover and leave to infuse for 30 minutes. Strain and reserve liquor.

    3. Melt butter or margarine for 30 seconds on HIGH. Stir in flour. Gradually add strained milk.

    4. Cook for 2 minutes on HIGH, whisking once.

    5.  Season to taste.

    Bread Sauce - Recipe

     ingredients:

    I peeled onion, studded with cloves
    4 peppercorns
    pinch nutmeg
    250m1 ('/2pt) milk
    25g (I oz) butter or margarine
    75g (3oz) breadcrumbs

    How to make:

    Bread Sauce

    Put studded onion, peppercorns, nutmeg and milk into a jug. Heat on HIGH for 2 minutes. Leave to infuse for 5 minutes. Strain milk liquor over breadcrumbs and butter or margarine. Cook for 2 minutes on HIGH. Stir well.

    Orange Sauce - Recipe

     ingredients:

    200m1 (1 fl. oz) orange juice -grated
    orange optional
    2 x 5m1 (2 tsp) castor sugar
    15g (1/2oz) cornflour
    100m1 (3 fl oz) water

    How to make:

    Orange Sauce

    In a jug mix sugar and cornflour to a smooth paste with a little of the orange juice. Then add remainder of orange juice and water - and orange rind if used. Cook for 3 minutes on HIGH, stirring once.

    How to make the perfect Bond - DIY - Join Apart Things Together

    Tuesday, June 21, 2016

    In a world where double crosses and double agents can make things fall apart fast, it pays to know how to put them back together 

     Playing Secret Agent 007 had its advantages: fast cars, nifty gadgets, cummerbunds. But there's a problem with relying too much on high technology: Things fall apart. That's fine if it's a flimsy bikini, but it spells big trouble when it's something you really depend on, like a cocktail.
    And since I spent most of my time being chased through explosive situations by unstable women with great legs, I couldn't always rely on Q to provide the necessary fix. What's a modem secret agent to do when everything comes unglued? Reach for the glue gun and say, "Bond, James, bond."
     
    How to make the perfect Bond - DIY - Join Apart Things Together

    TARGET THE RIGHT AGENTS 
    Pick the wrong agent and the bond won't last. Just ask George Lazenby. So do it right. To glue paper, use white glue or rubber cement. To glue wood, use white glue, carpenter's glue, plastic resin glue, or construction adhesive. To glue metal, plastic, or porcelain, use epoxy or  Super Glue. To glue leather, use carpenter's glue or rubber cement. And if the broken object is the heart of a beautiful Bond girl? I wouldn't know. I'm usually in another country by then.

    PREPARE TO MOUNT 
    After my very first Bond film, I learned a critical lesson about how to prevent problems with women who interfere with my duty to the Crown. Make your break a clean one. If the surface is smooth and flat, a light sanding will do the trick. If the surface has any sort of residue, you'll need to remove it using solvent or detergent. Give the glue a good surface; just don't alter it so much that the contact zone shrinks. As I learned while grappling with Anya Amasova in The Spy Who Loved Me, the more contact between bare surfaces, the better.

    FORM A SATISFYING ATTACHMENT 
    There are three secrets to making the bond work. First, it's far better to cover each of the two parts with a thin, glutinous layer. Second, use restraints. (This advice works remarkably well in the bedroom, too.) A pipe-, spring-, or C-clamp will hold your parts together, if you really want to make them stick. Third, hold on until you're sure the desired results have been achieved. After all, it takes
    patience and skill to form a truly successful bond. When finished, I suggest you glue yourself to a vodka martini. Don't ask how to prepare it.

    Eating Healthy - Craving macaroni & cheese Recipes

    TRY THIS LOW-FAT, high-flavor substitution: Cook 2 cups of dry macaroni in boiling water until it's al dente (read the box for cooking time), drain it, then drop it immediately into a large bowl.

    Dump in 6 tablespoons of fat-free sour cream and 11% cups of shredded low-fat cheddar cheese. Mix The cheese will melt and make a creamy sauce.

    Eating Healthy - Craving macaroni & cheese  Recipes
    To add fiber, color, vitamins and flavor, dump in chopped red pepper, a few scoops of salsa, a cup of chopped tomatoes or four cups of cooked fresh or frozen broccoli. Each 1-cup serving contains 358 calories, 8.5 grams of fat (that's 22 percent of calories from fat) and 357 milligrams of sodium — less than half the fat and sodium per cup of boxed macaroni & cheese dinners.

    20 INGREDIENTS No Man's Kitchen Should Be Without

    To eat fast and healthy, you have to stock the right supplies — food, spices and condiments you can throw together in minutes without saddling your gut with a lot of fat, empty calories and processed junk. The Men's Health must-have list:

    how much protein a day

    IN THE FRIDGE
    ► Nonfat yogurt (for low-fat salad dressings or dips for fresh fruit; mix with raisins, wheat germ and Cheerios for a high-fiber snack)
    ► Tortillas (for quick breakfast burritos or to wrap up high-fiber Mexican beans)
    ► Frozen vegetables (simple — no peeling, washing or chopping; can be tossed into spaghetti sauce to add fiber and taste)
    ► Non-fat granola
    ► A variety of fresh fruits and vegetables
    ► Dijon mustard (to use on sandwiches instead of mayonnaise)

    IN THE FREEZER 
    ► Boneless, skinless chicken breasts (to help you resist the Colonel when he calls)
    ► Turkey cutlets (great on the grill or sliced and stir-fried)
    ► Whole-grain sliced bread; take out slices as you need them
    ► Pasta (not just for spaghetti; toss with tuna and vegetables)



    IN THE PANTRY 
    ► Tuna (rich in heart-healthy omega-3 oils)
    ► Canned beans (to add fiber to soups)
    ► Canned tomatoes, tomato purée and tomato paste (for spaghetti sauce, rice dishes and chili)
    ► Canned corn, green beans and peas (a fast way to add fiber and nu-trients to salads) 110. Low-fat chicken broth (use in place of oil to steam and sauté fish and chicken) and canned soups, such as minestrone and lentil.
    ► White and brown rice (serve as a side dish or mix with chicken and veg-etables or add to soups) ► Onions, garlic and olive oil (the main flavor ingredients in stir-fry and countless other dishes)
    ► Potatoes (top with canned vegetarian chili for a quick dinner)

    What To Eat WHEN autumn is in the air

    FALL IS THE MEAN SEASON FOR OVEREATING, concludes John de Castro, Ph.D., a psychology professor at Georgia State University. His study of 315 men and women found that in fall they ate 220 more calories a day - and felt hungrier after meals - than they did at other times of the year. "The body's mechanism for telling your brain you're full is suppressed for an unknown reason," says de Castro. So what should you do?

    What To Eat WHEN autumn is in the air
    Figure you're going to be eating more and subtract those additional 220 calories elsewhere. Here are four foods you can do without that'll save you at least 220 apiece: two slices of American cheese, a helping of apple pie, a slice of pepperoni pizza and a bottle of Snapple mint iced tea.

    What To Eat WHEN you need long-burning energy

     ONE WORD: OATMEAL. Let's say you're about to go one-on-one with that aerobics instructor you met at the Piggly Wiggly. You need staying power. What will deliver it best? Oatmeal, say researchers at Penn State University. In an experiment, 18 students ate equal-calorie amounts of oatmeal, ready-to-eat oat rings or ready-to-eat rice cereal. Then they cycled to exhaustion on stationary bikes.

    What To Eat WHEN you need long-burning energy
    It turned out that the students who ate oatmeal kept going the longest — five hours, compared with four hours for those fueled with the other foods. Because oatmeal is the highest in soluble fiber of the group of three foods, its energy is more slowly delivered into your body. You avoid a spike and dip in blood sugar that makes you feel weak, says William Evans, Ph.D., who heads Penn State's renowned Noll Physiological Research Center. Other soluble fiber—rich foods, such as lentil—barley soup and beans, should have the same energizing effect. Evans recommends eating them 45 to 90 min-utes before you exercise, to give your body time to absorb the slow-release energy.
    All right, so you think oatmeal tastes bland and is a pain in the butt to prepare? Well, check out Fantastic Foods' great-tasting new low-fat hot cereal line that comes in single-serving cups. Just add water and a microwave oven. Flavors: Mellow Mango with Oat Bran, Maple Raisin Three Grain, Apple Cinnamon Oatmeal, Cranberry Orange Oatmeal, and Banana Nut Barley. At 210 calories or less, they give you 3 to 5 grams of fiber, with no more than 3 grams of fat.

    What To Eat WHEN you've just had an orgasm


    What To Eat WHEN you've just had an orgasm

    MAKE YOURSELF A HAMBURGER AND BAKED BEANS. You'll want to replenish your zinc supply since you lose about .6 milligrams of it with each ejacula-tion. Six top zinc sources: one oyster, 12.7 milligrams; 4 ounces of lean, broiled hamburger, 6 milligrams; 2 tablespoons of wheat germ, 2.1 milligrams; half cup of firm tofu, 2 milligrams; half cup of baked beans, 1.8 mil-ligrams; % cup of cashews or sunflower seeds, 1.8 mil-ligams.

    What To Eat WHEN you're sick of bland high-fiber cereal

    GO SCRAMBLED. You probably have five or six almost-empty cereal boxes in your cup-board. Mix them for a new taste. Best combos: Fiber One and Rice Krispies; Corn Chex and Raisin Bran; Kellogg's Corn Flakes and Frosted Mini-Wheats; and Cheerios and Nut & Honey Crunch.

    What To Eat WHEN you're sick of bland high-fiber cereal

    What To Eat WHEN you're lunching at a trendy rotisserie-chicken joint nowhere near Boston 

    HAVE THE CHICKEN. But skip the side dishes when dining at those Boston Markets that are springing up in every strip mall. Make sure the chicken comes without skin and doesn't include the words "pot pie" or "salad sandwich," as you can see from this chart:

    1 (8-OUNCE) GLASS OF GRAPE JUICE = 1V CUPS OF GRAPES = 1/3 CUP OF RAISINS = 154 CALORIES

    What To Eat WHEN you want to burn more calories

    KEEP EATING THROUGHOUT THE DAY. Depriving yourself of food slows your metabolism. The trick is to keep your body modestly stoked all day, starting with breakfast.
    What To Eat WHEN you want to burn more calories

    Juice and high-fiber cereal with low-fat milk' and a piece of toast with jam will help you burn calories faster the rest of the day.



    PORTION(o.z.) CALORIES FAT (G)
    White meat without skin 3.7 160 3.5
    White meat with skin 5.4 33C 17
    Chicken pot pie 15 750 34
    Chicken-breast sandwich 10 430 3.5
    Chicken-salad sandwich 11 680 33
    Stuffing 6.1 310 12
    Creamed spinach 6.4 300 24

    What To Eat WHEN you want to lose weight fast

    EAT DINNER FOR BREAKFAST. Rather than having a big meal at night just before you plop down to watch Frasier, try having it for breakfast or at noon instead.

    What To Eat WHEN you want to lose weight fast
     "Sometimes all men need to do [to lose weight] is eat more in the first half of the day and less in the second half," says Cheryl Hartsough, R.D., a nutritionist for the PGA National Resort and Spa in Palm Beach Gardens, Florida. This gives you most of your active day to burn off the fat and calories.

    Eat light at night, when you're less active.

    What To Eat WHEN

    ...you've had an orgasm, you're hungry, your have in the pantry is white bread, pota-toes and the answers: simple, delicious foods that'll fill favorite takeout restaurant is closed. And all you hot sauce. What's a guy to do? Well, we've found the gnawing void in your life.

    What To Eat WHEN
    Man's ideal eating environment is the restaurant buffet. It involves so little thinking. Our primal gathering instinct kicks in and we fill our plates until the olives tumble onto the carpet.

    Piece of cake. But real-life eating isn't a 30-item buffet. It's much tougher than that. It's filled with question marks: What's in the fridge? Can I micro-wave Pop Tarts? Is that blue cheese or a new form of life? Where's the freakin' number for Shamansky's 24-hour kung-pao-chicken-and-pierogies delivery?

    Think about it. How many times have you opened the refrigerator door and stood there bathed in pale light for five minutes, as if that empty pickle jar would turn into a grilled-chicken sandwich if you waited long enough?

    We've been there. And we can help. We've contact-ed the chefs and the diet experts and waded through all the crapola you hear about good nutrition to give you a practical guide to healthful eating in all the con-fusing circumstances life throws your way. Clip this article and keep it next to your takeout menus. This is important stuff. Here, gentlemen, is what to eat when...

    What To Eat WHEN you want to lose weight fast 
    What To Eat WHEN you want to burn more calories
    What To Eat WHEN you're sick of bland high-fiber cereal
    What To Eat WHEN you've just had an orgasm
    What To Eat WHEN you need long-burning energy
    What To Eat WHEN autumn is in the air






    The VEGETABLE HATER'S Guide to Nutrition

    You can't live without beans and broccoli, so here's how to do the next best thing - hide 'em 

    fruits and vegetables
    While most guys eventually outgrow their childhood loathing of vegetables, some of us never quite reach the nutritional equivalent of puber-ty. We'll choke down a broccoli floret or two — if it just happens to come with dinner. But for many of us, our palates remain in a state of adolescent fixation — a world of fast cars, fast women and fast food. Sure, you can compensate for an underdeveloped diet by popping a daily vitamin supplement. Although that morning pill may provide your RDA of vitamins and minerals, eating a diet that's short on vegetables means you're missing daily doses of other critical nutrients. Number one on the list are phytochemicals. These mysterious chemical compounds shield vegeta-bles from viruses, bacteria and fungi. In us, they offer protection from cancer, heart disease and a variety of other debilitating conditions. The second missing element is fiber. Unless you're swallowing your One-A-Day with a glass of Fybogel, you're probably not getting enough fiber. Even if you've heard it before, it bears repeating: Fiber makes the plumbing work prop-erly and can lower both your cholesterol level and your risk of colon cancer. Of course, knowing the 'why' behind eating vegetables still won't help you with the 'how'. So we devised a sneaky plan for slipping them unnoticed into your diet. Follow it closely and you'll reap the benefits of eating vegetables without inciting a riot in your taste buds.

     EAT MINIMAL PRODUCT, GET MAXIMUM NUTRITION


    Don't worry about eating three to five servings of vegetables a day. That's one of those statistical rules that makes as much practical sense as having 2.5 kids. It's not the quantity as much as the nutritional quality in this quota that counts. Pick and prepare your pro-duce wisely and you can eat fewer vegetables, because every mouthful will be nutritionally packed. Here's how to make sure' you do it right.
    list of vegetables
    BRING THEM IN FROM THE COLD 

    No matter how cheap it is, don't be tempted to purchase a case of fresh vegetables at the Giant Supermarket. After chilling for a few days in your fridge, most will have lost a sub-stantial amount of nutrients. So unless you're going to eat them immediately, buy frozen ones instead. "Vegetables are usually frozen within a few hours of harvest, so the nutritional quality can actually be better than fresh," says Diane Barrett, Ph.D., an associate pro-fessor of food science and technology at the University of California at Davis. Canned vegetables are fine if you're stocking a bomb shelter for your militia buddies, but they lack flavor, and the heat of the canning process destroys B vitamins.

    COLOR COORDINATE 
    When you're in the super-market produce aisle, tear  off one of those plastic bags and stuff it with the brightest colored vegetables you see.

     Canned vegetables are fine if you're stocking a bomb shelter for your militia buddies, but they lack flavor, and the heat of the canning process destroys B vitamins.

    Vibrant col-ors usually correspond with more vitamins, says Anne Dubner, R.D., L.D., a nutrition consultant. This means go easy on iceberg lettuce, celery and cucumbers, and load up on carrots, tomatoes, sweet red peppers and sweet potatoes. They're higher in vitamins like A and C. Or go for darker shades of your greens. Romaine lettuce, for example, has nearly seven times the vitamin C and twice the calcium of its paler iceberg cousin.

    DISCOVER RAW POWER 

    Like an aged single malt, fresh vegetables are better enjoyed straight up, no chaser. If you want to ruin perfectly good produce, just add water. "When you cook in water, the water-soluble B and C vitamins are leached out," says Barrett. Anywhere from 33 to 90 percent of the vitamin C typically ends up at the bottom of the pot. And a 15-minute boiling will also knock out a lot of the flavour, says Dubner. Snap peas and cauliflower are examples of vegetables usually served cooked, but they taste better and are more nutritious raw.

    FLASH 'EM (WHEN NO ONE'S LOOKING)

     'Flash boiling' is one of the fastest and healthiest ways to cook vegetables. Just bring a pot of water to a rolling boil, add vegetables, count to 10, and then drain them. This softens vegetables a bit but preserves much of the vitamin and mineral content. Steaming or microwaving your vegetables will also make them more palatable without sapping their nutrients. "They're good cooking choices because both let you cook in a minimal amount of water," says Barrett. Or try stir-frying them for some variety.

    DISGUISE YOUR VEGETABLES 


    Your nephew who smothers his brussels sprouts  fin ketchup is on to something. He's consuming the same vitamins, minerals, phytochemicals and fibre as everyone else, but without gagging. Think of it as the difference between drinking gin straight or with some tonic and lime. Both will produce the desired effect, but one keeps you coming back for more.
    FIND A GOOD HIDING PLACE 
    It's an old trick, but good one. Chop or shred vegetables and add Ithem to dishes that will hide their flavour. Put spinach in chilli, mushrooms in macaroni and cheese, artichokes on pizza, peppers in Omelettes. And when you make a sandwich or burger, dress it with tomatoes, lettuce, onions Viand peppers, and then smother everything with etchup, mustard or low-fat mayo. More pungent vegetables, such as onions and garlic, can be ghopped fine and dumped into spaghetti sauce. ►BATTER UP 
    Pick some mild-tasting vegetables, such as eggplant, zucchini and squash, and cut them into strips. Spread on some low-fat mayo, roat them with bread crumbs and bake at a low temperature. (The low heat will minimise Vitamin loss.) Dip them in a marinara sauce for a healthful alternative to mozzarella sticks. You can also cut sweet potatoes, turnips and tapioca into thin slices, season them and bake as Vegetable chips.
    COVER YOURSELF
    Like oatmeal, some vegetables were seemingly never meant to be eaten plain. Try topping slightly bitter ones, such as spinach, with a little brown sugar or a honey glaze. On bland produce like summer squash, put some barbecue sauce, hot sauce or soy sauce. Prepare the worst taste offenders Cajun style.
    DIP THEM
    Store a bag of washed and cut vegetables in a sealable plastic bag in your refrigerator. (If it's too much work to cut them yourself, cheat by getting them from the super-market salad bar.) When you want a snack, skip the nachos, and dip the veggies in salsa instead. Or use onion dip, low-fat cheese spread, or your favourite salad dressing. Some of the best dippers are sugar snap peas, carrot sticks, sweet pepper wedges and broccoli florets.



    5 GREAT NEW Cookbooks for Men

    Monday, June 20, 2016

    A cookbook is an excellent cheat sheet when you don't know what to eat. Here are some perfect recipe books for those of us with limited culinary faculties: 

    5 GREAT NEW Cookbooks for Men

    COOKING WITH THREE INGREDIENTS By Andrew Schloss (HarperCollinsPublishers, 1996). A gour-met chef reveals the shortcuts to restau-rant-quality food without the restaurant-sized calories. We tried "Cider-Braised Turkey Breast." All you need are breast of turkey, apple cider and garlic. Okay, and some salt.

    LEAN AND LOVIN' IT Exceptionally Delicious Recipes for Low-Fat Living and Permanent Weight Loss, by Don Mauer (Chapters Publishing, Ltd., 1996). Mauer, a food columnist for Chicago's Daily Herald, lost more than 100 pounds in 1990 and has kept it off eating this way. "I'm a real beef and dessert kind of guy," he says. "You don't have to give up these things if you cook them right." Check out the "Southwestern Beef and Black Bean No-Tomato Chili" and "Chocolate Upside-Down Cake."

    COOKING WITH BEER By Lucy Saunders (Time Life Books, 1996). Where to turn when all you have in the fridge is a couple of cans of Bud and some hamburger.

    HELP! MY APARTMENT HAS A KITCHEN By Kevin and Nancy Mills (Chapters Publishing, Ltd., 1996). For those who need help identifying a saucepan. Extremely simple recipes, plus helpful "Mom Tips" and "Mom Warnings."

    THE CALIFORNIA PIZZA KITCHEN COOKBOOK By Larry Flax & Rick Rosenfield (Macmillan, Inc., 1996). Simple instruc-tions with photos give you step-by-step les-sons on how to make the California Pizza Kitchen's gourmet pies. Includes low-fat and meatless pizza recipes.

    Debunking some of the common myths found on the gym floor

    This article is aimed at debunking some of the common myths found on the gym floor. And we know it is a cardinal mistake to correct anyone's technique at the gym (especially if he's twice your size), so that's why we're am doing it on paper. My apologies in advance if we happen to step on your hypertrophied egos! Ouch! These moves take into account the functional anatomy, application of simple mechanics and some common sense, so you can make them safe and effective additions to your training regime.

    CHEST MAJOR 
    In the debate on just how far down the upper arms should go during the eccentric (down phase) during the bench press, remember that this is a subjective point. The most appropriate way depends on your physical limitations, bio mechanical joint structures, joint alignment, muscle density and goals.
    fitness club
    SOME KEY FACTS ABOUT THE SHOULDER JOINT: 
    The healthy shoulder joint, during the bench press, is designed to move 1200 which is 300 below the parallel. It's the most mobile joint in the body but structural stability is sacrificed for this mobility. Only a third of the head of the humerus is in contact with the much smaller saucer.

    AS THE WORKLOAD INCREASES 
    and when it's in a stretched position, the joint's ligament cannot produce as much force. At the same time, the resistance is at its greatest.

    DEPTH OF CHEST AND ARM LENGTH 
    will enhance or reduce one's mechanical advantage. The bar will touch the chest of a barrel chested and short-armed lifter sooner in the ROM (Range Of Motion), while the tall lifter with longer arms will have to drop his arms well below parallel to get the bar to his chest thus facing greater risk of injury.

    WHEN BENCH-PRESSING, normal movement of the shoulder blades is disrupted. This demands that more movement must occur on the shoulder joint rather than being shared between it and the shoulder blades. As the bar is  loaded with increasing weight, the normal mechanics of the shoulder joint is further strained, leading to the overloading of the shoulder. Impingement syndrome will then develop, resulting in inflammation and pain in the shoulder joint. Ailments like Bursitis and rotator cuff tendonitis commonly develop secondarily.

    MOST SHOULDER INJURIES (during chest exercises) occur when the arms are at 100*-120* and the resistance is above 80% of 1RM. Do I hear "But I've been doing going deep for 10 years and never had an injury"? Well good on ya! Genetically, you may have an edge to go deeper, if you have a barrel chest, short arms and the strong regeneration capacity of collagen in connective tissue around the joint. But for the average Joe who's willing to listen... do the bench press range of motion test and you will not be sorry!

    THE BENCH PRESS RANGE OF MOTION TEST 
    The test is essential as it determines the ROM of each person since everyone is different: Step 1 Place the arm in the bench press position and allow it to lower to its passive end range of motion. This is where the arm naturally stops without being forced. At this point, you have determined the exact point at which the shoulder joint capsule becomes the primary restraint to shoulder ROM. Step 2 Lift the arm 2-3 cm to find the optimal bottom position. This creates a small buffer zone (10-15 degrees), which will protect the joint capsule from overload when the weights (or egos!) get too heavy.

    SPINE DOCTOR 
    Another misguided criteria is keeping the lower back and the feet up - on the bench or in the air - in order to protect the spine. The human body was created with a S-curve instead of a flat spine. When the spine is flattened, the rib cage and subsequently the sternum drops down. This results in a greater distance for the bar to reach the chest. The scapulae, in reaction, will protract and elevate, subsequently moving the shoulder joint forward, which creates an extreme shoulder joint angle. So get your feet onto the floor, extend the spine to at least neutral if not slightly beyond (determined by flexibility and individual orthopaedic history), retract and depress the scapulae and at the same time push up the sternum and rib cage. This repositioning will reduce the distance the bar has to travel by elevating the height of the ribs and reduce the force of angle at the joint. Retracting and depressing the scapulae throughout the pressing phase will ensure optimal pectoral involvement. Another common mistake is to lift your head while benching! Keep your head firmly on the bench, or risk straining the shoulder joints and neck muscle.

    Best face wash 2016

    BORGHESE CURAFORTE MOISTURE INTENSIFIER 

    If your skin is dry and dehydrated, this light-weight formula will soften and lift dull sur-face cells to allow moisture to penetrate and do its work. Rich in vitamin C, which pre-vents oxidization, the cell drenching water-based product will keep the water content intact in the skin. Fine lines and wrinkles are reduced by up to 70% in 11 days. Special ingredients used are Acqua di Vita Complex, Lavender and Geranium oils. RM172 for 50m1.

    Best face wash 2016

    BIOTHERM HOMME CLOSE SHAVE 

    This is one of the best we have tried where shave foam is concerned. Enriched with Thermal Plankton, the unique dispensing nozzle incorpo-rates a state of the art design that filters the foam through a netting, giving a decent fat measure. We tested by smudging some on the sink, the foam stayed on for 7 hours without shrinking much. Great, as it will not disappear before you get the blade on your face. The foam prepares for an extra smooth shave. RM50 for a 150m1.

    FERRARI RACING 

    This unique L-shaped bottled cologne fires an intriguing interpretation of fragrance. The top note, called "Metallic vibration", is a sparkling concentrate of grapefruit and fresh Basil with the warmth incense of Peppers. The middle note, "Magnetic Charisma", brings out the masculinity with Vetiver, Cashmeran and Cris with a sophistication of Cinnamon. The bottom note, Sensual Emotion, combines the simplicity and inten-sity of Patchouli, Sandalwood and Bio-Musk. Comes in a 30, 50 and 100 ml size. Retails for RM105, RM148 and RM189 respectively.

    PHYTOCITRUS SHAMPOO 

    This unique blend of shampoo with grapefruit extract is to be used twice weekly on color treated hair. Color dyes are alkaline based and the shampoo you use has to be acidic in order to extend the life of your perm. Some have tested and the color did not fade for almost 3 months. Of course your natural color will emerge when your hair grows. Using Wood Cellulose extract, which maintains the moisture in hair follicles with Sweet Almond properties for retex-turing, your hair will feel silky with the very first application. RM40 per 200m1.

    NIVEA FACE CARE MOISTURE . LOTION 

    This formulation, which is a little thick and creamy, is suitable for dry skin. If yours is the oily type, try some-thing else. The ingredients are enriched with Vitamin E and Provitamin B with UV filters. A non-greasy product, your skin will feel soft and moisturized. RM10.90 for 50m1





    Face Formula -best face wash

    BIORE FACIAL FOAM AND MASSAGING FACIAL WASH 

     This little tube is packed with the essential cleansing nutrients to do the job right. Biore's new formula cleanses without affecting the natural PH of your skin. It contains active micro-beads to remove dead cells and dissolve impurities. Contains menthol, which will give you that refreshing feeling. The massaging facial wash is a two-step process. It has better cleansing properties that will keep your face oil free for a longer time. Its oil dis-solving gel will move into the pores to remove excess sebum. Process takes a little longer than your average face wash; try it if you have the time. (For both products, read the fine prints on precautions before use)


    best face wash

    NIVEA FACIAL FOAM AND FACIAL SCRUB 

    Nivea's new facial foam and scrub is  enriched with vitamin E and it is suited for all types of skin. The face wash does a thorough job, clearing away dirt and excess oil, leaving a very refreshing feeling. Face scrub is to be used twice weekly. Exfoliating the skin will help new cells to develop, making you look younger. All products are demo logically tested, so fear not. It is very afford-able. Facial Foam is RM12.90 for 100m1 while the face scrub is RM9.90 for a 50m1 tube.

    NEUTROGENA DEEP CLEAN FOAMING CLEANSER 

    This face wash has gone a step further to make face wash an experience. Combined with liquid and foam features, Hydroxy acid ingredient in Deep Clean can remove surface dirt and oil while penetrating deep into the pores. The features include an ability to keep that clean after-effect with-out over drying your skin. Clinical studies have shown that it can control oil production on the skin surface for up to eight hours so you may not need to carry that blotter tissue with you. It also works as an exfoliant, reducing the need for a regular face scrub; dead skins are removed, there-fore regular use can make your face look brighter. Available at RM17.90 for 100m1 and RM25.90 for 200m1.









    Face Formula -best face wash for 2016

    Sunday, June 19, 2016

    MEN'S DALLY GROOMING ROUTINE IS NOT JUST LIMITED TO THE BLADE

    The surface and skin texture of your facial skin is softer and more delicate than the skin on the other parts of your body, that includes your bottom; so don't use your bath soap for the face, choose from some of the following specially formulated facial cleansers made just for the bloke

    Face Formula -best  face wash for 2016

    LAB SERIES LIFT AWAY POWER WHITENING CLEANSER. 

    This Lab series face wash has a higher propensity for a deep cleanse. Formulated with whitening properties with blue and white micro beads, the skin will feel refreshed and retextured. RM 80 for a 75ml tube. Lab series are available at the Aramis fragrance counters.

    ST IVES PURIFYING FACIAL CLEAR PORE CLEANSER 

    For those of you who are much into the natural stuff, St Ives is the best deal. It has 85% natural ingredients and is 100% soap free. Comes in an attractive upright stand pack-aging with a pump for ease of use. It has great pore cleans-ing properties without over drying the skin. Has tea tree extract which will help main-tain skin clarity. RM19.90

    CLARINSMEN ACTIVE FACE WASH 

    This foaming gel based face wash has an excellent purifying effect. It is der-matologist tested, so its safe and effective for use on all skin types. Comes in an attractive packaging for home use or travel, this totally made in France face wash Clarinsmen retails for RM78 for a 25m1 tube.

    ARAMIS LAB SERIES LIFT OFF FACE WASH 

    Lab Series Lift Off Face Wash is a super foaming deep cleanser that exfoliates and prepares your skin for that jour-ney with the blade. Not only does it give you a comfortable shave but also regular use pre-vents black head and ingrown hairs. Test shows that 4 weeks of use can give dramatic results in improved clarity, skin is more supple and moisturized besides the visible reduction in lines, wrinkles and age spots. RM65 for a 75m1 tube.

    BORGHESE ACTIVE MUD SOAP FOR FACE AND BODY 

    This invigorating and unique natural volcanic mud based face cleanser is a spa experience for your face. It is a product from the 'Terme Di Montecatini' in Florence, Italy, known as one of the best spa ther-apy resorts in the world. The hydrating volcanic mud gives you a tingling hot feeling when applied on the face, not to worry, as that's the natural effect of the volcanic properties. It will dissolve impurities without stripping the skin. Geranium, Peppermint, Lavender and Palamrosa Oils properties will invigorate your senses while stimulating and toning the skin. Formulated for normal to dry skin, a 150g bar soap retails for RM89.00.

    Best  face wash for 2016


    Body Balance procedure

    Body balance is a Yoga and Pilates influenced exercise program using soothing music. The work out is designed to create harmony between breath and movement, action and relaxation, awareness and concentration. The combination of the exercise routine draws you into balance. It works both the body and the mind, which is important to relieve stress. People who have done it have reported feeling more relaxed, with a more peaceful inner sense.

    So don't expect a loud high impact pump up music environment. The setting is peaceful, with calming music incorporating dim lights. This unique physical fitness regimen works on building strength, and mainly flexibility, posture and coordination. This kind of work out is suitable to increase flexibility in a wide range of sporting activity that requires it, such as golfing for example. Focusing on the methods of restoring the natural curve of the spine, this new method of fitness training achieves superior body conditioning without the use of weights or strenuous physical exertion.

    BENEFITS ► Suits men and women of all ages ► Reduce stress ► Lose weight ► Improve flexibility ► Improve body balance

    Bran Teabread - Recipe

    Ingredients

    100g (40z ) bran
    100g ( 40g ) soft brown sugar
    225g ( 80z ) mixed fruit
    300ml (1/2pt ) milk
    175g (60z ) self raising flour

     How to make:

    1. Line a 1200ml (2pt ) loaf dish.

    2. Combine all the ingredients together.

    3. Pour the mixture into the prepared loaf dish.

    4. Cook for 5-6 minutes on HIGH. Leave to cool.

    5. Turn out of the loaf dish.

     

    Wholemeal Scones - Recipe

    Ingredients:

    225g (80z ) wholemeal flour pinch of salt
    1/2 x 5ml (1/2 tsp ) cream of tartar
    50g (20z ) margarine or butter
    25g ( 10z ) sugar
    75g ( 30z ) currants
    150ml ( 1/4pt ) milk
    1x size 3 egg- beaten

    How to make:

    1. Sieve the flour, salt and cream of tartar into a bowl, mix together rub the fat into the flour add the sugar and dried fruit.
    2. Gradually add the milk until a soft consistency is reached. Form the mixture into a ball.
    3. Roll out the mixture into a 20cm (8") 1/2-1cm (1/4-1/2") thick. Mark into even even portions. Brush with the beaten egg.
    4. Place on a greased heat glass flan dish. place on low rack. Cook for 8-10 minutes on SIMUL  ( DUAL) CONVEC (on 230 degree celsius microwave LOW ) Glaze the wholemeal scone with honey -if re- quired.

    quick Wholemeal Rolls - Recipe

    Saturday, June 18, 2016

    Ingredients : 

    300ml (1/2pt )water (approx)
    1x 5ml (1 tsp ) sugar
    450g (1 lb ) wholemeal flour
    2x 5ml ( 2 tsp ) salt
    25g ( 10z ) lard
    15g (1/20z ) fresh yeast

    How to make:

    1. Activate the yeast in 150ml (1/4pt ) of the water with the sugar. Mix the flour and salt and rub in the fat.

    2. Add the yeast mixture and remaining water and mix to a fairly soft dough, adding more water if necessary.

    3. Beat and knead well and divide into 10-12 portions. Shape into rolls on a greased heat proof glass flan dish. prove on proof cycle for 30 minutes (40 degree celsius, 30 minutes). place on low rack.

    4. Bake for 11-15 minutes on SIMUL (DUAL) CONVEC (on 220 degree celsius microwave MED-LOW) until brown.

    Wholemel Loaf - Recipe

    Ingredients:

    675g (1and half lb) wholemeal flour
    15g (1and half oz) lard
    1x15ml (1 tbsp) castor sugar
    15g (1/2oz) dried yeast
    450ml (3/4pt) water, hand hot
    2x 5ml (2 tsp) salt

    How to make:

     1.Place flour in a non metal bowl, heat for 1 minute on HIGH. Rub lard into flour.

    2.Sprinkle 1x5ml ( 1 tsp ) sugar and yeast into 150ml (1/4pt ) of water. leave in a warm place for 10-15 minutes until the mixture is frothy. pour remaining sugar and salt into water. Add to flour with yeast mixture. Knead for 5minutes until dough is smooth and elastic.          
    Cover dough with polythene bag, leave in a warm place for 30 minutes or until doubled in size or use proof cycle (40 degree celsius , 30 minutes ). Knead for a further 5 minutes, divide into two. Shape and place in two greased 1kg (2 lb ) heat proof glass loaf dish. Leave in a warm place until dough has doubled in size. place two dishes on low rack. Bake for 11-15 minutes in SIMUL (DUAL) CONVEC (on 220 degree celsius microwave MED- LOW).

    Milk Bread - Recipe

    Friday, June 17, 2016

    Ingredients: 

    1x5ml ( 1tsp) sugar
    15g (1/2oz ) fresh yeast
    300ml (1/2pt) hand hot milk
    450g (1lb) strong plain flour
    1x5ml (1tsp) salt
    40g (1 and 1/2 oz) butter

    Milk Bread - Recipe

     How to make:

    1. Dissolve the sugar and yeast in half the milk. Sift the flour and salt into a bowl, rub in the butter, then make a well in the center. Pour in the yeast liquid and the remaining milk and mix into a pliable dough.

    2.Turn the dough out onto a floured surface and knead for 10 minutes until smooth.

    3.Put the dough into a lightly greased polythene bag and leave in a warm place until doubled in bulk, or put into a bowl and prove on the proof cycle. (40 degree celsius, 30 minutes)

    4.Shape the dough into an oblong and place into the greased (900g( 2lb)) heat proof glass loaf dish. place on low rack.

    5.Bake for 10-14 minutes on SIMUL (DUAL) CONVEC (on 220 degree celsius miceowave MED- LOW).

    رمضان - Ramadan - Calendar 2016

    Saturday, June 4, 2016

    رمضان
    DateDayRamadanFajrSunriseZuhrAsrMagrib / IftarIsha/ Taraweeh
    6th JuneMonday
    2:464:431:045:219:1710:35
    7thTuesday12:454:421:045:219:1710:35
    8thWednesday22:444:421:055:229:1810:36
    9thThursday32:434:411:055:229:1910:38
    10thFriday42:424:411:055:229:2010:39
    11thSaturday52:414:401:055:239:2010:40
    12thSunday62:404:401:055:239:2110:41
    13thMonday72:394:401:065:239:2210:43
    14thTuesday82:394:401:065:249:2210:43
    15thWednesday92:394:401:065:249:2310:44
    16thThursday102:394:401:065:249:2310:43
    17thFriday112:394:401:075:249:2310:43
    18thSaturday122:394:401:075:259:2410:43
    19thSunday132:394:401:075:259:2410:43
    20thMonday142:404:401:075:259:2410:43
    21thTuesday152:404:401:075:259:2510:43
    22ndWednesday162:404:401:085:269:2510:42
    23rdThursday172:424:411:085:269:2510:42
    24thFriday182:424:411:085:269:2510:41
    25thSaturday192:434:421:085:269:2510:41
    26thSunday202:444:421:085:269:2510:41
    27thMonday212:444:421:095:269:2510:40
    28thTuesday222:464:431:095:269:2410:39
    29thWednesday232:474:441:095:269:2410:38
    30thThursday242:474:441:095:269:2410:37
    1st JulyFriday252:494:451:095:269:2410:36
    2ndSaturday262:514:461:105:269:2310:35
    3rdSunday272:514:461:105:269:2310:35
    4thMonday282:534:471:105:269:2210:33
    5thTuesday292:544:481:105:269:2210:33
    6thWednesday302:554:491:105:269:2110:32
    7thThursday
    2:574:501:115:269:2110:31
    For other cities, please refer to the local variations below:
    CityFajrMaghrib
    Birmingham+8+6
    Bradford+9+8
    Cardiff+13+12
    Glasgow+22+40
    Leeds+7+4
    Liverpool+12+9
    Manchester+10+7
    Middlesborough+8+14

    Top 10 Low Cost Business Ideas

    Thursday, June 2, 2016

    Top 10 Low Cost Business Ideas

    There are hundreds of people all across America always dreaming about starting their own low cost small business. It's not a matter what Their motivation is for being your own boss, They can start a small business more sooner than they think and for far less. However, there are hundreds of enterprises waiting to be launched that don’t require a great deal of capital.
    Top 10 Low Cost Business Ideas
    1. Independent Sales Representative

    2. Online Content Production

    3. Online Retailer

    4. Social Media Management Services

    5. Virtual Assistant

    6. Consulting Services

    7. Web Design Services 

    8. Affiliate Marketing

    9. Pet Sitting

    10. Driving Service

     

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