What Is The Best Cure For A Hangover?

What Is The Best Cure For A Hangover?
By [http://ezinearticles.com/?expert=Jay_Simples]Jay Simples 

An age old question, and not an easy one to answer. Some people swear by the 'hair of the dog' as the most effective hangover remedy, whereas others will have you slurping down raw eggs and any number of other gruesome concoctions with the promise that, once digested, you'll feel less like you've been hit by a bus.

So what is the best cure for a hangover?

We go through two of the most popular options below, and why they're actually more hindrance than help.

Greasy Food

Contrary to popular belief, eating a gigantic breakfast full of fat and grease does nothing to help your hangover. In fact, it is likely to make you feel worse. The sheer amount of food to digest will make you feel more tired and lethargic, and the high salt content will dehydrate you further, which is the last thing you need. Not to mention the fact that your already delicate stomach is likely to feel a whole lot worse after chowing down ten pieces of bacon.

So What Should I Eat?

Forget the grease. You need something light and energising, otherwise you'll be doing your best impression of a zombie all day in between giving sweet hugs to the toilet.'Hair Of The Dog (That Bit You)'

This idea stems from the ancient Roman belief that putting the burnt hair of a rabid dog that had bitten you into the wound would act as an antidote, influenced by an old Roman saying "like is cured by like', or similia similibus curantura. Tempting as it may be to get straight down the pub for another beer, you'll actually be doing far more harm than good. Part of a hangover is alcohol withdrawal symptoms, so that drink can temporarily make you feel slightly better. However, in the long run you're further dehydrating yourself and prolonging the inevitable, meaning you'll only end up feeling far worse later on in the evening.

So What Should I Drink?

The aim of the game with a hangover is to rehydrate yourself, as most of the symptoms are caused by severe dehydration. So more alcohol is out of the question, and so is coffee, as it's also a diuretic and will only worsen your hangover.

Fruit

As far as hangover food goes, you can't go wrong with a nice big slice of watermelon. Not only does it taste amazing, but it's full of essential nutrients and bursting with rehydrating water. Munching on a banana is also a good call, as it contains potassium which can help with the nausea, feeling of weakness and tiredness, not to mention a mood-lifting boost of serotonin.

High Protein/Low Fat

For all you readers with an aversion to 'health food', the good news is you don't just have to stick to fruit. Whip up some delicious eggs; scrambled, boiled or poached, as their protein-rich goodness will help your mood and energy levels. Furthermore, eggs contain cysteine, an amino acid that helps fight the alcohol-induced toxins in your blood. Cracking! (Sorry)

Sports Drinks

You can obviously rehydrate yourself with plain old water, but chugging down a couple of energy drinks packed with electrolytes can actually be extremely effective. Swap that 'hair of the dog' lager or giant latte for a bottle of Powerade and you'll be thankful later.

Coconut Water

If you want to go one step further, coconut water contains even more of those essential electrolytes than your average sports drink, plus it's completely natural and tastes awesome! You can pick it up in most supermarkets too.

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Low Calorie Beers With Great Flavor

Low Calorie Beers With Great Flavor
By [http://ezinearticles.com/?expert=Tony_Lajuan_Alexander]Tony Lajuan Alexander 

Happoshu is a type of beer in Japan that denotes low-malt, 67% to be exact according to Japanese law. Happoshu is a Japanese word that means sparkling spirit in English, but without the association to sparkling wine. Rather lower malt beer has great flavor is a matter of personal opinion, but if you were to judge it by its color, head, texture, and aroma, then one could argue that full malt beers win over low malt beers because of the broader range of tasting profiles in full malt beers. People drink Happoshu in Japan because it's cheap and has just enough alcohol to get you drunk, while still maintaining a fairly decent flavor. 

Asahi's "Off," is another top very low-calorie beer in Japan. It pour a gold color. Nose is weak. It really doesn't have much taste for me, but after taking one sip I was slightly disappointed. However, some of my colleagues claim that the beer is light tasting and refreshingly clean on the palate. Easy to drink and enjoy without getting too drunk, so not too bad of a choice, I think. Still quite popular with Japanese.

Third sector beers take happoshu and blend it with spirits derived from barley or wheat. Some have low-calories, others have zero glucose content, while others contain less additives and purines. Alcohol content in these drinks ranges from 4% to 8%.

Kirin Tanrei Green Label by Kirin pours a pale yellow colour, no head. Smells malty. Not a bad beer, nothing special, though. It has a great flavor depending on who's drinking it. Typically, Westerners may not identify with the same flavor profiles as Japanese drinkers on this particular beer. This is still considered a popular low-calorie beer in Tokyo.

Aqua Blue (Asahi) pours a pale straw color. It has a decent white head and is full strength with low-calories. This beer is popular with binge drinkers who want something light for dinner while still enjoying a fairly decent alcohol percentage. 

Kirin ZERO (Kirin) pours a pale yellow. The foam head dissipates rather quickly. Faint aroma of pale malt. Tastes like watered down beer, faint hints of wood. Not much going on, but not bad. Again, finding a great tasting low-calorie beer is a matter of personal tastes and preferences. When you replace malt with spirits or other additives, you get less beer characteristics. 

Diet Nama (Suntory): This is Suntory's new zero-carbohydrate beer. It's a response to Kirin's recently released "ZERO." Again, another popular beer in Japan, but not so big overseas and with Western palates. The Japanese love this new diet nama flavor.

Article Source: [http://EzineArticles.com/?Low-Calorie-Beers-With-Great-Flavor&id=7748837] Low Calorie Beers With Great Flavor

Wine and Wineries In Mendocino County

Wine and Wineries In Mendocino County
By [http://ezinearticles.com/?expert=Malini_S_Sharma]Malini S Sharma 

Situated along the California's north coast, Mendocino County is the ideal holiday destination no matter what part of the year it is. Being located at a short distance from the greater San Francisco Bay Area has made Mendocino County the perfect holiday getaway for those who want some reprieve the daily hustle and grind of city living. 

Mendocino is famous for many things, the most popular being the expansive Pacific Ocean coastline and towering redwood forests. But what really put Mendocino County on the world map are its wineries. Touted as "America's Greenest Wine Region", This area boasts of approximately 100 wineries which have continuously delighted wine lovers from across the globe. These wineries are highly acclaimed by wine enthusiasts from various regions across the world so rest assured that you are visiting the very best in environment friendly, high quality wineries.

Visiting this area's most famous wineries and sampling a wide variety of the best wines offered will give you an exact idea of how luxurious and enriching the experience can be, without straining your budget. 

With over a quarter of all the vineyards here being recognized as 100% certified natural and organic, Mendocino county also holds the valued distinction of becoming the trendsetter in the country for the production of sparkling wine. Found just North of Sonoma County at an hour's drive from San Francisco, Mendocino County constitutes a crucial part of California's appeal.

Due to Mendocino's perfect climate, it is also home to the very biggest producers of sparkling wine in the United States. With the biggest players sourcing resources from Mendocino, there are a large number of reasons to celebrate your visit to the highest quality wine scene in the county.

Wandering through Mendocino's gorgeous vineyards while soaking up the perfect weather as you sit back and relax, tasting the very best American Wine has to offer while unwinding from the hassles of everyday life. Mendocino also offers its visitors the most famous beautiful drives in the world. 

The historic Redwood Highway will take you and your family through verdant vineyards and beautiful landscapes which will show you the incredible virgin beauty of this region.

A fantastic option for a family vacation in Mendocino County brings endless possibilities to all its visitors, with the sights and sounds making sure they'll all those who come to check it out. So pack your bags, open your hearts and be prepared to witness the true beauty and magnificent splendor of one of the best winery regions in the world. Visit Mendocino County today and experience the journey of a lifetime.

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Facts About Muffins: What You Might Not Know About Breakfast Food

Facts About Muffins: What You Might Not Know About Breakfast Food
By [http://ezinearticles.com/?expert=V_K_Rajagopalan]V K Rajagopalan 

Have you ever wondered where the muffin came from? It seems like they've been around forever, in all kinds of sizes and flavors. The modern muffin is actually a pretty recent development, however. Here's a look at a few fun facts about muffins that'll give you a little something to chew on with breakfast.

Muffin History
Today's muffins look a lot like cupcakes, but the first ones were a lot closer to what we now call an English muffin. They were little flat breads or cakes without much sugar. Bakers started making them in the early 1700s, when the word was spelled moofin. Language historians think that the term comes either from Low German "muffe" or small cake, or Old French "moufflet" or soft bread. No matter how they got their names, muffins soon became very popular.

By the 19th century, these little round breads had become much sweeter. Some of them still used yeast, but others relied on baking soda. They were still round and flat; many were actually cooked on a griddle instead of in the oven. Most muffins were plain wheat or corn. They could be eaten with butter or jam, and were usually relatively small.

Flavors and Function
A lot of new flavors developed from the original plain muffin sometime in the 20th century. Vanilla, blueberry and other fruit flavors were extremely common. The bran muffin became popular when people realized the benefits of whole grain in the 1970s, while chocolate muffins developed as a dessert option. By the late 20th century, there were literally hundreds of options when it came to muffin varieties.

The way we eat muffins changed, too. Originally intended as a light snack or a side dish at dinner, these small baked goods became available for breakfast, dessert and all kinds of other uses. Now, it's not unusual to grab a muffin as a late night snack or even to eat one for lunch.

The Fat and Sugar Explosion
Along with the expanding range of muffin flavors came an increase in the fat and sugar content of these baked goods. Retailers discovered that making a more cake-like muffin allowed their wares to stay fresh longer. These muffins were also more appealing to buyers. Over time, they also grew extensively, expanding from about 2 ounces to as much as half a pound in weight. That makes the modern muffin a potentially disastrous food for dieters.

Of course, these facts about muffins don't apply to every baked good. It's still possible to get a healthy muffin that tastes great and won't harm your health. You just need to do a little bit of research. Look for whole grains, fresh fruit and a low sugar content to find the best muffin for you.

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Article Source: [http://EzineArticles.com/?Facts-About-Muffins:-What-You-Might-Not-Know-About-Breakfast-Food&id=8208164] Facts About Muffins: What You Might Not Know About Breakfast Food

My Australian Mother

In a previous blog, I referred to one of my mother’s unusual traits regarding school lunches. She is truly rich in personality and I am grateful to have had her as a mother all my life. 

She is 88 years old now and still very gentle in her ways, but everyone has their moments.  When growing up, my three brothers and myself were not always on our best behavior, yet she would usually remain calm. When we were really bad, watch out. When mom yelled that was an event. We shut up.

Even when my older brothers sat at the dining room table in anticipation of dinner, banging their cutlery on the table shouting, “We want food, we want food,...” Mom just raised her voice a bit and said “Oh, be quiet.”

The very most I’d ever hear and more so after my dad died, was “Oh, bloody hell!” Usually while trying to figure out the remotes for her satellite television. Her swearing became richer after my father died, as there was no one to judge her and, also, no one to help her except my husband, son, myself or younger brother. She lives independently and I hope she always will.

It will be 14 years on January 7 since my dad died and my mom has grieved for him quietly and with dignity, yet retains her sense of humor. She sold the house in Sacramento that they had lived in and where we grew up. She then moved, along with our family, to Kirkland, WA, to live near my brother’s family and in the beautiful Pacific Northwest.

She has never really learned her way around here, so if some place is a bit of a drive, it’s “Oh, it’s way out in Oodnadatta .” This is an actual place in Australia, and I gather from the context of the phrase that it must be a town in the middle of nowhere.

She met my father in Sydney during World War II. She’d sworn off dating Americans after one bad experience, but her best friend, Peggy, convinced her that my future father was an exception and a really nice man. When his ship came into port (he was a naval officer on a supply ship in the Pacific) they went out on a blind date and it truly sounds like it was love at first sight for both of them. They decided to live in California after their marriage and Mom left Sydney not knowing if she would see her family again. Her parents never discouraged her from taking this huge step. They knew they would never see her very much again or at all.

She spent the next 20 years homesick before the U.S. really felt like home. She became depressed, endured migraine headaches and endured us, too, as we were not angels. She has always been a lady in every way throughout it all.

She’d never experienced pumpkin pie or black olives, coffee, Thanksgiving, barbecuing, camping in the woods on air mattresses -- the latter always flat by morning, and a host of other foods and customs. She got to know her in-laws, who were farmers and railroaders originally from Germany. They were kind to her. This was a whole new world. She did get to hold on to little things she’d make in the kitchen for us.

Red Rose tea with milk and sugar from a teapot with a tea cozy on top, became a custom between Mom and I often when something bad had happened to me such as a breakup with a boyfriend or bad day at school - those times and sometimes just because we wanted to, we sat down and talked with a lovely “cuppa” and an arrowroot cookie. It was a ritual that never failed to soothe the sometimes troubled soul. 

She kept her Marmite or Vegemite in one of the kitchen cupboards, but, thankfully, did not push it on us children. For school lunches, though, I received funny comments about my baked bean sandwiches which were actually kind of good.

My Mom is the very best at tea sandwiches. When I bought the first house of my own, I invited friends from work to lunch on the deck of my new home as the house was not far from the California State Capitol, where we all toiled each day. Mom offered to make it and leave it in my refrigerator while I was working in the morning. We feasted on fresh fruit salad and a huge platter of my mother’s finger sandwiches with the crusts cut off. Very thin, triangular in shape, always buttered inside and filled with salmon, egg salad with a dash of curry and tiny, chopped fresh parsley; and paper-thin cucumber. They were so small, it was easy to eat a dozen just down-the-hatch in nothing flat. Delicious! Everyone loved them and my mother’s could seriously outdo those of any of the tearooms I’ve dined in, including The Empress Hotel in Victoria, BC.

My mother cooked in the manner of the English. This was what cooking was like for her growing up. Well-done roasts and limp vegetables. When standing with Dad out by the barbeque, he used to shake his head in real sadness as he turned her T-bone or Porterhouse steak into something resembling charred shoe leather. She and I went back to Sydney for a visit not too long ago and everything food-wise had changed -- Sydney was like any major U.S. city. There was a huge choice of ethnic and modern cuisine. So, as you can now see, the answer is yes, she did get to go home again to see her family, but not often.

She even had the courage to take my two older brothers and I to Australia by ship when we were children. I have memories of my oldest brother getting seasick all the way there and back and the water sloshing over the porthole in our cabin. I remember being intrigued by the action on the wharf in Fiji - scads of bananas everywhere you could see! I remember my grandparents’ house and the wading pool they had bought for me, even the swimsuit I wore. I just wish I could remember my grandparents better as that would be the only time I would see them, although my Nana continued to write wonderful letters and sent Australian children’s books to me. Anyway, after a voyage of three weeks each way there and back with three children, I thought my Mom was pretty fearless. We stayed six months as it probably took at least that amount of time for Mom to recover from the trip there. 

Since then, Mom has gone back by propeller plane, quite a few times by jet, once with my Dad and once with me. Seeing my cousins, their children, my aunts, Mom’s friends, etc., thrilled me. In my heart I’ve always felt a longing to be there as it is a part of me. The place of gum trees, kookaburras, huge flocks of white cockatoos, the bush, the convicts’ stonework from colonial times, the soaring white opera house, all the busy little ferries, sailboats, the very recognizable Sydney Harbor Bridge and the blue, blue ocean.

Happy Boxing Day! Boxing Day was a tradition begun long ago when, after Christmas Day, servants and tradesmen would be given a gift box that often included food to take home and share with their families. 

Two Southwestern Pork Recipes to Comfort You in the Cold Winter Weather

Here in the Seattle area there is a distinct lack of good Mexican restaurants. So anytime we go to California or Arizona, we try to make up for lost time by having as many southwestern/Mexican meals as possible. The alternative is to learn to cook this food yourself. These dishes are ones that our family comes back to again and again. While they are cooking they fill the house with mouthwatering smells.

Chile Verde

5 lbs. boneless pork shoulder cut into 1 1/2 inch cubes

12 cloves crushed or approximate amount pre-prepared minced garlic in jar

2 cups of chicken broth

4 cans Rotell Mexican style tomatoes

4 cans (7 oz.) diced green chiles

2 medium sized onions

4 teas. oregano

4 teas. chili powder

4 teas. cumin

Can serve with: tortillas, lime wedges, sour cream, chopped cilantro

Cook pork with 1 cup broth, coarsely chopped onion and garlic in large pot on stove for fifty minutes, stirring the pork often to brown and allow time for liquid to reduce. Add 1 cup broth, Rotell tomatoes with juice, diced chilies and remainder of ingredients. Cover and simmer gently until meat is tender when pierced with a fork, about 1 1/2 - 2 hours. This is a dish that can be made a little bit ahead of time with heat turned very low once it’s done. This recipe can be cut in half if serving just two or three, unless you enjoy leftovers. Serve in large bowls and, if you like, top with a dollop of sour cream, chopped cilantro and/or a wedge of lime. Warm tortillas are nice alongside, too.

Carnitas

Place two boneless pork shoulder roasts in a large Pyrex dish sprayed with PAM. Season the meat heavily with oregano, garlic powder, cumin, chili powder, onion powder and to taste with salt and pepper Fill the bottom of the dish with an inch of chicken broth cover top of meat with mashed garlic cloves from one head of garlic (can use approximate amount of pre-prepared minced garlic in a jar to cut preparation time), a large yellow onion, coarsely chopped and, lastly, pour a jar of salsa verde over all. Cover with foil and place in a 300 degree oven until meat is at the falling apart stage - 7 to 8 hours. Check meat every so often and add more chicken broth if needed.

When pork is done, turn up oven to 400 degrees, take the meat out of the oven, remove the onion and salsa topping and shred meat using two forks or knife and forks. Add more chicken broth if needed or, if there is too much liquid, pour some off - it should be moist and crispy when done. Do not cover pork at this point. Put back in the oven after shredding. Let meat get brown and turn it over. Continue to do this until meat is browned on each side and add broth if needed - you don’t want it soupy, just moist. Once meat is done, take out of oven. 

You can serve this in tortillas with cilantro, avocados, shredded cheese, fresh salsa, sliced black olives or sour cream or alongside Mexican rice, black or refried beans with salad. It’s a very versatile main entree. Great for buffets. For this purpose, serve carnitas with choice of toppings or side dishes. Don’t forget the warmed tortillas -- cover them completely in large flat basket or other container to stay warm.

This is an example of how I sometimes cook. No real recipe - just saw something like this in a newspaper and made up my own version (you can tell I love garlic). My family loves this recipe. It’s also something you can quickly put together in the morning without much fuss and then just pretty much forget about until late afternoon. If you wanted to cook it faster, you could just cut the pork into smaller portions.

I hope you enjoy these two recipes as much as we do. It’s wonderful to eat such comfort food in the warmth of your house at this time of year. 

4 Occasions You Should Never Miss Out On Eating Cake

4 Occasions You Should Never Miss Out On Eating Cake
By [http://ezinearticles.com/?expert=Shad_M_Riggs]Shad M Riggs 

Cakes are one of those desserts that anyone would love to waste his or her calories on. Ceremonial occasions such as anniversaries, weddings and birthdays are incomplete without cutting a cake, since cakes are the symbol of good luck, and they bring sweetness into your life. So, if cakes are believed to bring you luck, why not eat them on those significant occasions when you actually need all the best wishes and fortune. Here are a few such occasions you should never miss out having a cake on.

The final day of college life

Most of us have mixed feelings on the last day of college, as we don't know whether to be happy or to feel sad. It's time to bid goodbye to your friends and professors and enter into that phase of life, wherein you ought to work hard to prove yourself. So, how about adding some sweetness to these mixed feelings by eating your favorite cheesecake on this remarkable day of life? Make sure your friends are part of this cake eating ceremony otherwise you will miss the chance to share those unspoken words you had in your heart for years. 

The day you receive your first salary check

No matter how small the amount of your first salary is, the celebrations should be grand and memorable. Your first salary check signifies that you have now become independent and can bear your own expenses. The best way to celebrate this important day is by throwing a party at your home and making sure all your close friends are in. Get a scrumptious cake from your favorite cake shop, and celebrate this memorable day with your friends and family.

Bachelorette party

Bachelorette party is one of those occasions when your friends throw a smashing party to make you realize that you are on the last straw of your bachelorhood. So, they will leave no stone unturned to make you feel embarrassed by arranging one of the kinkiest, funniest, and cheesiest cakes. So, instead of getting disgusted by their kinky cake ideas, go ahead and eat the cake and celebrate those last few days of your freedom. Make sure your friends too eat the cake and have unlimited fun at your bachelorette party.

Break-up party 

Have you just had a break up with your boyfriend or girlfriend? Are you completely heartbroken? Well it's time to call your friends and throw in a break-up party at home. Arrange for champagne and cake to celebrate your new-found singlehood. Do not let the celebration turn into a pity party. Instead, your celebration should show that you are now free from a complicated relationship, and that you are single and ready to mingle. Break ups are bad, but you cannot deny the fact that it's the time to make the most of your freedom and do whatever you wish to do. So, pull up your socks, eat a delightfully cheesy cake and remember that there are plenty of fish in the sea. [http://www.smileycakes.com.au]Smiley Cakes offers cupcakes that are perfect for parties. It saves on the time and mess of slicing and handing out a large birthday cake. For more details visit their website [http://www.smileycakes.com.au]smileycakes.com.au.

Article Source: [http://EzineArticles.com/?4-Occasions-You-Should-Never-Miss-Out-On-Eating-Cake&id=7772245] 4 Occasions You Should Never Miss Out On Eating Cake