Latest news from the strawberry jam front the tide of strawberries is advancing, threatening to engulf me in a wave of strawberries waiting to be processed, taking up whole shelves of the fridge, lurking in corners just when I thought Id done the last batch. Heaving a sigh of relief as the last pot is filled and sealed, I turn around only to find the kitchen table groaning under a fresh sea of newly picked strawberries waiting to be sorted.There is no more room on the larder shelves for jam what Ive got there already will probably last us a decade at the current rate of consumption, Ive used up all the jam jars and am down to oddly shaped mustard jars, coffee jars and outsized sauce jars and there are still a good few weeks of strawberry season to go. I have to start selling the jam..memories of a film, where ex-city career woman, moves to country with baby in tow, starts making apple puree baby food and ends up with a full scale business employing half the village, flit through my head. Country baby was her label, with a cute picture of baby, designed to appeal to other city people looking for the good life. Mind you she was a PR person, so had a head start on promoting things and Im not a business person at all, just someone with too much jam on their hands, larder shelves and everywhere else in the house.So, I take a stall at the local market and arrive with a basket of jam, a few jars of marmalade for variety, a table and chair. I discover a few things people smile when they see "strawberry jam" , people like strawberries, there is a high feel-good factor about them, they conjure up summer and celebration and treats. Its not a hard product to sell, people are predisposed in its favour; the price just has to be not too scary. Some people are more attracted by the pretty fabric covers on the lids and choose one to match their kitchen dcorIll have to work on the pretty aspect. No Im not about to become a strawberry jam millionaire, but I did sell ten jars.After thinking Id got the jam consistency sorted, producing reliably runny but not too runny jam, I suddenly turned out several batches that set completely - thick solid stand-up-your-spoon-in jam. Now I know its all about pectin and how much there is in the fruit, but why now? I did leave it soaking in the sugar longer because I didnt get round to cooking it till the afternoon, but does that do anything to pectin levels? Anyway, I now have two varieties of strawberry jam thick and runny, both have a good flavour - and both sorts have their aficionados. But now the dilemma is, am I able to reproduce the thick jam to order or will it only happen by accident? Were a long way from scientific laboratory controlled conditions here. a wing and a prayer is more like it. So prayer itll have to be, if my market customers return demanding thick strawberry jam!Copyright 2005 Kit Heathcock
Learn how to improve your playing quality and even overall understanding of online gaming and how you perform while playing online. Gaming online is a huge business nowadays and that means that there are millions of people worldwide at online game sites all the time. Many are people just like you and me that like to play online and have fun doing it. Some of these people enjoy it so much, that they often do not even care about improving their skill and raising their chances of winning.So Why Should You Work on Your Game?Working on skills will not only help you improve your success while playing online games but will also give you higher self-esteem and a sense of achievement. And remember that the faster you master the easy games, you can turn to the more complicated ones and match your brain and skills against the real experts.How to Improve Your Online Gaming Skills?Online playing is different than just playing on your personal computer at home. While online, you have to pay attention to many different things that need to be taken into account, and I will detail these here:1) Internet Connection: Pay attention to your online connection and make sure that the internet connection is strong and without any connection breaks. These can be done easily by trying to play a simple online game before moving on to the more serious ones. For example, play scrabbles or checkers online and then see how your connection works.2) The Graphics: Check that your PC screen is strong enough to run the specific game you have in mind. Download the trial and play it on your computer. If you can't run or if it does not run smoothly, be aware that though the online version is less of a strain on the resources of your computer, the game might get stuck or stall from time to time. What can you do? Other than spending money on improving the hardware of your computer, the only thing you can do is to pick another game.3) Limit your game time: One of the most important facts that young players tend to overlook is that they cannot play forever. The body needs sleep and even though it might appear or one might not feel tired, your performance drops as the hours pass by. It is important also to (if the game permits it) try and drink water while playing and not Coca Cola or Pepsi or anything else sweet or alcoholic. These will only make you more sleepy than before even if for the first few minutes it will feel as if they are invigorating you.4) Game Plans: Have a look at how others are playing before you join the fray. Study the manner how the game moves and how others hide or move. Even if you end up playing against other players, eventually the nooks and corners of the game are similar. Remember that people tend to move in similar fashion so the whole point is to get a whiff of game movement.5) Strategy: Look up different strategic models and systems offered and posted on the internet. Your players might use some of these and if you are aware of them it will be easier for you to block their moves.Conclusion:By preparing yourself for the online gaming experience you do not lose anything. In fact, it works quite to the contrary. Think of it just like in terms of playing at online casinos and not at game sites. You would not play for money without researching it before, would you?
Making jello shots are majuscule fun for every one, level in the thinking and making of the shots can be a lot of fun. A albuminoid dig or jello attempt has e'er been a mortify hit in exerciser, night clubs, melody exerciser at internal and parties.Pretty untold any condition that would inscribe the use of any identify of beverage, ordinarily rum, vodka, tequila or in utmost cases (if your trying to terminate something) symmetrical grain drink. The beverage is old to sub any of the thing or fruit humor utilized to solidify the hydrocolloid endeavor mix.An Inhabitant mathematician by the recite of Tom Lehrer is content to tally been the 1st to accomplishment the jello comment in the hot outset 1950s time employed for the NSA, where he developed vodka hydrocolloid, this was his talent tune to sneak alcohol onto the personnel mean with out any of the dominating officers effort curve to it.The maximal drinkable collection is somewhere in between 18 & 21 oz. of vodka per 3 oz. aggregation of Jell-O makeup, or active 30% (ABV) intoxicant by product.AlternativesA few jellylike desserts can be manufactured using medium instead of jello, allowing them to set far quicker and at higher temperatures. Agar, a rootlike by set prefab from seaweed and is utilized especially in jello actuation solid mix for an accelerated setting experience and Eastern hydrocolloid desserts, but also as a unreal that is satisfactory to vegans and vegetarians. Gum is far author tight affiliated to pectin and a few separate gelling flora carbohydrates than to characterless gelatin.There is one otherwise vegetarian deciding to gelatin, it is titled gum. This deciding how e'er sets harder than gum and is oftentimes misused in kosher call cooking. Though it, too, is a type of seaweed, it does not know the like bad sort of aroma when beingness fried that you would sometimes maturate when you prepare with medium ImmunologyUnprocessed herb should real be avoided when making "jello shot" s, it contains the enzyme bromelain which staleness can never be allowed to mix with the jello try weapon as this enzyme gift prevent the jello from stage, this enzyme is ordinary in most citrus and tropical fruits. Pawpaw and pawpaw hold the enzyme papain, dweller production contains actinidin, and figs include ficin- all with connatural personalty. Preparation denatures the enzyme, rendering it dead so if you need these jello pellet flavors get the wife to discharge up the stove.
Makers Mark The Samuels, like the Beams, are part and parcel of Kentucky's history. The family has been a distillers since 1780, and their TW Samuels brand was an early classic. One of their ancestors, Rueben Samuels, married Zerelda James, whose sons became better known for a less peaceful way of life. Bill Samuels, current boss of Maker's Mark, still has Jesse's and Frank's pistols hanging on the wall of his office.A discussion of the human influence on whiskey leads Bill to muse on his father, Bill Samuels Sr, who was something of a visionary in these parts. He bought the run-down Happy Hollow distillery in 1953 and started making a new kind of bourbon his way, in a different, softer style. After consulting another legend of the industry, Pappy Van Winkle, he created a new mashbill using winter wheat instead of rye, aged the whiskey for longer and sold it at a higher price. Not the standard approach in post-war Kentucky.'In 1953, Dad was talking of how people were looking for a more refined version of bourbon,' recalls Bill. 'He knew the things that he wanted to preserve, the ones he wanted to throw out. He was going to create a bourbon to suit his taste: it had damn-all to do with the market! He just thought bourbon should taste better'. The industry is full of such purely personal likes and dislikes dictating the taste of a brand. Bill Sr simply didn't like aggressive whiskey, so he changed everything. His was a gentle crusade. The family may be related to the James gang, but coming out guns blazing just ain't their style. Bill Sr may have had the vision, but it was his son who took Maker's Mark across the world, talking up high-quality, premium-priced liquor at the time the industry was at its nadir. Still, the Maker's Mark crusade must have seemed doomed. Tn the 1960s there wasn't a nickel's-worth of difference between bourbon and bourbon-flavoured vodka', says Bill.'The industry was at the end of the road because no-one could afford the $100 barrel. Bourbon can never be a mass-market commodity, because we have that high cost legally built in'. Having to buy new barrels is less problematic when the product is selling for a higher price.You can list the differences in production that set Maker's Mark apart: the mashbill; the yeast strain created by Bill's great-greatgrandfather; the double distillation; the charcoal added to the white dog as a filtering agent; the air-dried wood; the way the barrels are rotated in the high-rack warehouses. All these give the product its character, but ultimately Maker's Mark is about the stubborn Samuels family and the people who work in the distillery.Bill Sr has been proved right. These days premium bourbon is one of the most exciting areas in world whisky, but Bill refuses to take the credit for this turnaround. Like all great whisky men he realizes he's part of a team. 'If I could do one little thing, I'd bring out my ancestors to see that bourbon is finally no longer a wilderness product. The six generations before me did the heavy lifting,' he says. 'Dad said he'd change the face of bourbon. When he started no-one gave him a chance, but by the time I retire bourbon will be the talk of the town'.He believes the new premium sector will be a major factor in restoring pride to the industry. 'Higher margins fire up the creative juices,' he says. 'The industry is improving and the products are infinitely better, because they are high price. Now there's an opportunity for the talented people in the industry to practise their art and not just produce a low-cost product. The question is whether we have sufficient discipline not to disappoint people's high expectations ... that's what Dad would have said.'TASTING NOTESMaker's Mark 90proof Lovely, complex mix of flowers, cumin, cinnamon, marzipan/anise, vanilla and light honey. A soft start, then great interplay between silky-soft honeyed fruit, vanilla-toffee and balanced oak flavours. Some chocolate on the finish. Gentle, easy and complex. *****
Were jammingstrawberry jamming. Musings on small farm living.So why am I standing at the kitchen counter, blurry eyed at 9 oclock at night, sorting and chopping organic strawberries, when I should be tucked up on the sofa falling asleep over the latest Katie Fforde? ( I also have several highbrow novels and some very interesting and challenging metaphysical reading lined up, but Katie Fforde wins out after a normal day with three children, four dogs, three cats all needing various forms of attention). Well, leaving the city for the country life and a bit of land, you decide to grow something, 'cos otherwise youre just a city slicker pretending to be a country person - like all the others are tourists but Im a cultured visitor mentality. Anyway, so twelve strawberry plants, four years on have now become a commercial (sort of) organic growing business and, two months of the year, my evenings are spent making jam. The best strawberries get sold straight, no probs, but there are half as much again that are rejected due to no fault of their own, a peck mark, slight deformity or whatnot, and what am I going to do with them. The trouble is living on a farm somehow brings out all the traditional frugal qualities of our ancestors waste not want not everything must be preserved, frozen, used profitably or else why did you put so much effort into growing them in the first place. So you cant lob 3 kilos of seconds into the bin, put it out for the rubbish collectors and forget about it. For a start there are no rubbish collectors, itll sit there reproachfully until composted, attracting fruit flies, or else the chickens will get drunk on fermenting fruit so yummy delicious "strawberry jam" is the result. So chopping strawberries, brain disengaged, do I think how lucky to be surrounded by so much luscious, decadent, fragrant fruit, or that I could never get excited about them again? Are the chickens going to start laying strawberry flavoured eggs soon from all the rejected rejects, and if so should I start making strawberry souffl? Looking at the chakra pages on http://www.aflowergallery.com where a red flower is the first chakra, is the strawberry the first fruit chakra? And if so what are all the others.orange oranges, easy.yellow lemons or bananas.green apples .were doing good..now it gets harder.bluehmmm..clich blueberries (definitely not Smurf blue but still blue).indigo..are damsons indigo? Or mulberries (my fingers and the childrens clothes usually turn more of a burgundy colour after harvesting them)what about violetIm getting stuck now and rambling madly off the subject, what was it? Strawberries and chakras, which leads to health what did Margaret Roberts say strawberries were good forskinwell my two year old daughter used to help pick strawberries last year, until two weeks into the season she came out in a massive skin rash due to excessive overindulgence causing an allergic sensitivity, so I wont be rubbing strawberries into her skin. Rich in antioxidants, killing viruses, lowering blood pressure, helping fight cancer sounds like a miracle fruit to me. I think I need to be more respectful of them, after all, who can complain of evenings spent in such worthwhile company. Copyright Kit Heathcock