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Cheese: 101
Wine and cheese go together like, well, like wine and cheese. Yet, taking a trip to the local cheesemonger can be a bit tricky because there are just so many types of cheese. Cheese has been around for like 4,000 years and since people have been making cheese from cows, goats, sheep to buffalo and yaks. Here’s a crash course on CHEESE 101.
Most Popular Cheeses
Blue (Bleu): Noted for its white and blue-streaked markings, blue cheese has a soft and often crumbly texture.
Brick: A softer, yellow cheese available in slightly, soft-medium firm texture. Commonly available in sliced, and brick forms.
Brie: Has an outer edible white coating and a mild-strong creamy inside. Originally from France, brie is available in wedge and round shapes.
Camembert: Reputed to be the favorite cheese of Napoleon, Camembert cheese has a soft, yellow inside. Its outer coating is also edible and is usually a grayish-white color. This cheese takes from four to eight weeks to ripen.
Cheddar: Normal color is white to medium-yellow. Mild to very sharp taste. Firm smooth texture. Comes in numerous shapes and originated in England.
Cheshire: A semi-firm, mild creamy cheese, loosely textured and crumbly. The flavor of red and white are similar. The red is colored with natural vegetable dye from the seeds of the annatto tree and is the most expensive. They ripen within a few weeks.
Colby: A white to medium-yellow orange cheese. Has a mild to mellow flavor and has a soft texture similar to cheddar. It is available in cylindrical, pie-shaped wedges. Originated in the U.S.
Edam: Creamy yellow or medium yellow-orange cheese with a surface coating of red was. Has a mellow and nut-like flavor. Semi-soft to firm texture with small irregular shaped round holes. Milkfat content is lower than Gouda. Usually available in a cannonball shape. Originated in the Netherlands.
Feta: A curd cheese which is set in a very concentrated salt solution. Made from either goat’s or sheep’s milk. A sharp, salty cheese and usually found chemical-free.
Farmers Cheese: Similar to cottage cheese and pot cheese, but is pressed into a block form. Usually free of preservatives if bought in bulk from a Deli.
Gjetost: Golden brown colored cheese with sweet caramel flavor. Made from whey or goat’s milk. Has a firm buttery consistency. Available in cubes or rectangular pieces. Originated in Norway.
Gorgonzola: Has a creamy white inside, mottled or streaked with blue-green ribbons of mold and a clay-colored surface. Has a tangy, peppery flavor and a semi-soft crumbly texture. Similar to Blue cheese. If made from goat’s milk, it will be best.
Gouda: A creamy yellow or medium yellow-orange cheese that usually has a red wax coating and a nutlike flavor. Semi-soft to firm texture. Higher fat content than Edam cheese. Contains small irregular shaped or round holes. Comes in a bell shape with flat top and bottom.
Gruyere: A variation of Swiss cheese, but usually without the use of bleached milk making it higher in vitamin content. If mold inhibitors are added, the information will be on the label.
Limburger: Has a creamy white interior and a reddish yellow surface. It is a highly pungent cheese with a very strong flavor. Ripens in four to eight weeks and has a soft, smooth texture. Originated in Belgium, Germany.
Mozzarella: A creamy white cheese made from whole or partly skimmed milk with a firm texture. Available in small round, shredded or in slices. Originated in Italy.
Muenster: Has a creamy white inside and a yellow-tan surface. Mild to mellow flavor with a semi-soft texture. Contains more moisture than brick cheese. Available in wedges, blocks and circular cakes. Originated in Germany.
Mysost: A light brown cheese with a sweet caramel flavor with a buttery consistency. Available in cubical, cylindrical and pie shaped wedges. Originated in Norway.
Neufchatel: A white cheese with a mild acidic flavor. Has a smooth texture similar to cream cheese but lower in milkfat. Originated in France.
Parmesan: Creamy white cheese with a hard granular texture and sharp piquant taste. It has less of a moisture content and a lower milkfat level than Romano. Originated in Italy.
Port du Salut: A creamy yellow cheese with a mellow to robust flavor. Has a buttery texture with small holes. Comes in wedges or wheels. Originated in France.
Provolone: Has a light creamy interior with a light brown or golden yellow surface. The flavor is mellow and has a smooth texture. May have coloring added and is usually salted or smoked. Originated in Italy.
Ricotta: A normally white cheese with a somewhat sweet, nutlike flavor. Usually made from cow’s milk, whole or partially skimmed with or without whey and resembles cottage cheese.
Romano: A yellow-white cheese with a greenish-black surface and a sharp flavor. It has a hard granular texture and is available in wedges or grated. Similar to Parmesan but made with whole milk giving it a higher fat content. May contain a number of preservatives. The best is made from sheep’s milk. Originated in Italy.
Roquefort: Has a white creamy interior and may be marbled or streaked with bluish veins of mold. Usually made of sheep’s milk and has a peppery flavor with a semi-soft crumbly texture. Originated in France.
Stilton: Has a creamy white inside with streaks of blue-green mold. Made with cow’s milk and milder than Gorgonzolaor Roquefort. The texture is semi-soft and is more crumbly than Blue cheese. Originated in England.
Swiss: A light yellow cheese that has a sweet nut-like flavor and a smooth texture with a variety of different size holes. It has a good firm texture and is available in rectangular forms and slices. Originated in Switzerland. May use bleached milk to give it the yellow color. This will reduce the vitamin content. One ounce equals 105 calories.
Tilsit: Has ivory to yellow semi-soft interior. Made from raw milk and ripened for about five months. Originated in Germany.
How To Buy Cheese:
- Be Bold, Be Brave – ask questions, ask to try a slice, ask what is in season, yep, cheese has seasons!
- The Nose, Knows — smell your cheese. If it smells sour or like a barnyard it is past its prime.
- Crack is Wack — if the cheese is cracked or starting to dry up around the edges, just say no.
- Taste Test — ask for a slice and also ask for wine pairings too.
- Treat Your Cheese Well– Your cheese was made by hand with love, so when you take it home be sure to wrap it in wax paper, plastic wrap or foil and store in a humidity controled door. Never FREEZE your CHEESE.
How To Build the Perfect Cheese Plate:
There are five cheese types and you will want to draw from each to build the perfect cheese plate. The five styles of cheese are: fresh, washed-rind, bloomy, pressed, and blue. Then add some palate-cleansers (olives, nuts, bread) and flavor-enhancers (honey, quince paste, fruit preserves, or aged balsamic).
Fresh cheeses are soft, mild-tasting and creamy: Anything without a distinct rind is considered a fresh cheese. They range in flavor and texture from fresh mozzarella, ricotta, or goat cheese to salty brined feta.
Washed-rind cheeses are bathed in liquid, whether beer, wine, or water to encourage the development of helpful bacteria that add tons of complex flavor. Meunster’s the most common washed-rind cheese available here; you might also see Taleggio or Raclette in your store.
Bloomy cheeses are rich and intense, with creamy insides and a semi-firm, edible white rind. Brie, traditionally made with raw milk. Other favorites are Brillat-Savarin, Pierre Robert, or the super-runny St. Marcellin.
Pressed cheeses are firmer, with harder rinds. Most hard and semi-hard cheeses fall into this category, from Parmigiano-Reggiano, Romano, and Asiago, to Cheddar, Gouda, and Gruyere. Their flavors are all over the map — Parmigiano-Reggiano is deep and nutty; aged Gouda is butterscotchy and young is creamy; and Cheddar can taste like anything, depending on its age.
Blue cheeses are shot through with veins of penicillin. They’re usually creamy, sometimes with a salty crunch in spots. Stilton and Maytag Blue are classics, as is Roquefort, but check out Cabrales for truly complex flavor or mellow, nutty Fourme d’Ambert.
We hope that this post will help you “cut” the cheese. Get it. “Cut” the cheese. Sorry, had to insert at least one bad joke!
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Ah, Tequila !!!
Milagro Silver Tequila
Tequila, ever wonder why it can cost $13 a bottle or $139 a bottle? And what is it anyway? Tequila is made from the Blue Agave or tequila agave plant that starts out as a large succulent, with spiky, fleshly leaves. Tequila is produced by removing the heart of the plant when the plant reaches its twelfth year. A twelve year old Agave plant can weigh anywhere from 75 to 200 pounds. The leaves are removed and heated to remove the sap, which is then fermented and distilled.
So,why is some tequila more expensive than others? If it is 100% Blue Agave it is more expensive, than say others made from 51% that is made with sugar water, corn liquor or other additives.
“Types” of Tequilas:
- Blanco (“white”) or plata (“silver”):white spirit, un-aged and bottled or stored immediately after distillation, or aged less than two months in stainless steel or neutral oak barrels.
- Joven (“young”) or oro (“gold”):is silver tequila with caramel or food coloring added. Examples are Jose Cuervo Gold or Sauza Gold.
- Reposado (“rested”): aged a minimum of two months, but less than a year in oak barrels.
- Añejo (“aged” or “vintage”): aged a minimum of one year, but less than three years in oak barrels.
- Extra Añejo (“extra aged” or “ultra aged”): aged a minimum of three years in oak barrels. This category was established in March 2006.
Here are a few top rated Tequilas :
Milagro Silver ($30) – This entry-level tequila is made from hand-selected estate-grown 100 percent agave.
Don Juilo Resposado($38) – The agave that goes into this bottle is grown as long as 10 years before it’s cooked, fermented, and distilled. Unlike some resposados, which are aged a mere two months, Don Julio gives this bottling eight months of beauty sleep in American white-oak bourbon barrels, which can’t be reused stateside.
Don Julio Reposado Tequila
How to make a Perfect Margarita in 4 Steps:
Step 1: Chill your margarita glass, then dip the rim of the glass into a plate of coarse salt.
Step 2: Put 2 oz. tequila, 3/4 oz. fresh lime juice and 1 oz. Triple Sec or Cointreau in a cocktail shaker with cracked ice.
Step 3: Shake three times and strain into your glass.
Step 4: Garnish with lime wedge.
Here’s a “Mixing A Margarita” video on ehow.com. For more everything you’d ever want to know about Tequila, please visit TEQUILA.net.
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La Paloma
If you are looking for a summer cocktail that is muy refreshing, but not as much work as a margarita, then you must try La Paloma (Spanish for “the dove”). It’s tangy, tasty, and refreshing.
Ingredients:
Directions:
- Salt the rim of a tall glass.
- Combine the tequila (2 oz), lime juice (splash), and salt in a glass.
- Add ice, top off with grapefruit soda (6 oz), and stir.
Enjoy with good company and pair with homemade guacamole and chips. Perfect drink for a steamy and sticky summer evening.
MOE’S Fav Things for Summer 2010
Who says that Oprah is the only person who can have fav things? At Moments of Elegance we have favorite things too. And since Summer 2010 is in full swing, here’s our top ten list:
- Katy Perry’s “California Girls” because every party needs the perfect sound track and this song has def become the 2010 song of the summer.
- “Girly” Beers micro brewed beers infused with flowers like Chamomile, Heather, Chrysanthemums.
- Green (er) summer parties because summer is all about celebrating Mother Earth, so let’s go green.
- Charles Smith Kung Fu Girl Riesling, at $14.99 a bottler, this wine packs a whole lotta punch for the price, just had to go there, sorry, lame, but we couldn’t resist!
- Retro weddings because the idea of a personal wedding just warms the heart and the soul.
- Wedding Sparklers pretty and priced right at .25 each are the perfect way to add sparkle to your big day or any party!
- Weber’s On The Grill iPhone App ($4.99) features 250 recipes, hundreds of grill tips and more.
- The Best Burgers EVER grilling the perfect burger is an acquired skill.
- Bitters, not bitter, but bitters, you know cocktail seasonings made from roots, bark and herbs can spice up your summer cocktails.
- Corn on the grill, you can bring a favorite of the state fair home to your grill.
So take that Oprah! That’s our list of fav things for summer 2010.
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Father’s Day Gift Guide
Poor Dad he always gets stuck with the same ol’ same ol’ year after year. This year ditch the tie and get him something he really, really, really wants. Is your Dad a BBQ master? An avid golfer? Does he like to pump some iron or sit back with a fine cigar?
Here are some fun Father’s Day Gift ideas for every Dad from Moments of Elegance:
Monogram Steak Branding Iron with Gift Box ($59.95) — Dad can sear his initials into your grilled steak by choosing 2 – 3 letters of your choice. Constructed of quality iron for that authentic branding iron look. Branding irons are presented in a wooden gift box that is burned with the same initials as on the iron. Price includes branded wooden box & branding iron.
Cherry Finish Keepsake Box with 5 Cigars($59.99) — Perfect for the cigar afficionado. After smoking all the stogies, it’s a personalized keepsake box, with plush green velour lining and a rich cherry finish. Each 6″ x 4″ x 2.5″ cherry finished box features a silver plate, personalized with up to 20 characters.
Silver-Plated Pocket Watch ($39) — Give him a gift he’ll really appreciate. Our silver-plated pocket watch offers the sophisticated elegance that a wristwatch simply cannot match. This handsome timekeeper includes a 12″ chain. As an added value, may be personalized with up to three initials at no additional charge.
Golf Towel & Quilted Pouch Set ($31.99) — Our personalized Golf Towel & Quilted Pouch Set is a true hole in one! Ideally paired, this unique set makes a perfect gift for dads. He’ll be sure to stay in style while putting a game winning shot with this velour terry towel and quilted polyester pouch. Each item is personalized free of charge.
Deluxe Sports Duffle Bag($39.99) — Get out and play with our ultra versatile, Deluxe Sports Duffle Bag. Everything from trips to the gym after work to a weekend getaway with friends, this multipurpose duffle has all the features Dad’ll need to stay organized and together.
For more gift ideas, check out Moments of Elegance.
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Make this Mother’s Day Super Special with these Mother’s Day Brunch Ideas
Rasberry Orange Sunrise from Cooking Light (Randy Mayor; Mary Catherine Muir)
Did you know? On May 12, 1907, two years after her mother’s death, Anna Marie Jarvis started a campaign to make “Mother’s Day” a recognized holiday. In 1914, Mother’s Day was officially recognized.
Mother’s Day is right around the corner, and this year it falls on Sunday May 9th. That’s just a few short weeks away. Here are some Mother’s Day Brunch ideas to help make Mother’s Day super special!
EAT IN – Instead of battling long wait times, why don’t you make a super special brunch for mom? She works so hard all year long making you home cooked meals, turn on the table on her and make her a home cooked meal. And yes, you have to do the dishes too!
For the health nut mom try these brunch ideas from Cooking Light:
Ingredients
• 4 cups fresh orange juice (about 8 oranges)
• 1 cup frozen unsweetened raspberries
• 1 1/2 cups semisweet sparkling wine
• 3 orange slices, halved (optional)
Preparation
Place orange juice and raspberries in a blender; process until smooth. Pour juice mixture into a pitcher; stir in wine. Serve over ice. Garnish with orange slices, if desired.
Ingredients
• 2 cups shredded peeled McIntosh apple (about 3/4 pound)
• 1 1/2 cups all-purpose flour
• 1 cup quick-cooking oats
• 2/3 cup packed brown sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 cup fat-free milk
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla extract
• 1 (8-ounce) carton plain low-fat yogurt
• 1 large egg
• Cooking spray
Preparation
Preheat oven to 400°.
Place apple on paper towels; squeeze until barely moist. Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour and next 6 ingredients (flour through cinnamon) in a medium bowl; stir with a whisk. Make a well in center of mixture. Combine milk, oil, vanilla, yogurt, and egg; stir well with a whisk. Add to flour mixture, stirring just until moist. Stir in apple.
Spoon batter into 12 muffin cups coated with cooking spray. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove muffins from pans immediately; place on a wire rack.
The traditional mom, will love these Mother’s Day Brunch ideas from Breakfast -and -Brunch- Recipes:
Bellini Cocktail
Ingredient List:
• 1 part chilled peach nectar or white peach puree
• 1 part peach schnapps
• 4 parts Italian dry Sparkling wine or dry Champagne
How to make a Bellini:
Chill all ingredients ahead of time.
When ready to serve, pour the peach nectar and peach schnapps into the bottom of each fluted champagne glass. Fill each glass with sparkling wine or dry champagne and serve to your guests.
Breakfast Pizza
Prep Time: 30 minutes
Baking Time: 20-25 minutes
Ingredient List:
• 2 cans (4 ounces each) refrigerated crescent rolls
• 1/2 pound bulk ground pork sausage or 8 pork sausage links, sliced
• 1 cup frozen Southern style diced potatoes, thawed
• 1/4 cup diced red bell pepper
• 1/4 cup diced green bell pepper
• 1 cup shredded sharp cheddar cheese
• 2 large eggs
• 2 tablespoons whole milk
• 1/8 teaspoon ground black pepper
• 1/2 teaspoon salt
• 2 tablespoons shredded Parmesan cheese
Kitchen Supplies:
• 12″ pizza pan with non-stick coating
• Small Frying pan or Skillet
• Small glass bowl
Instructions:
Step 1: Preheat oven to 375 degrees.
Step 2: Open both packages of crescent rolls and place on an ungreased 12″ round pizza pan. Work the dough by pressing it together on the bottom of the pan. Build up the outer edge slightly, so your filling will stay in place and make sure to seal any perforations on the bottom of the pan.
Step 3: In a small frying pan or skillet, using medium heat, cook the sausage until done. Drain any excess fat. Cool slightly.
Step 4: Seed and chop the red and green peppers and set aside.
Step 5: Layer crust in this order: cooked sausage, potatoes, peppers, and cheese.
Step 6: Whisk the eggs, milk, and pepper together in a small bowl and pour over the pizza. Sprinkle with Parmesan cheese.
Step 7: Bake for 20-25 minutes at 375 degrees. Look for the eggs to be completely set up and the crust to be golden brown.
Yield: Served 4 if this is used as a main breakfast course or 8 to 12 persons if this is part of a brunch menu.
For the gourmet mom, try these Mother’s Day Brunch ideas from Woman’s Day:
INGREDIENTS
• 1 1/2 cups pomegranate juice
• 1 cup white cranberry juice
• 1 cup pear nectar
• 1 bottle (750ml) Prosecco (Italian sparkling white wine)
• 1/2 cup cherry brandy
• 1/2 cup whole fresh cranberries
• Ice cubes
PREPARATION
1. Combine juices and nectar in punch bowl; chill until ready to serve.
To serve: Stir Prosecco and brandy into mixture. Add cranberries and ice.
INGREDIENTS
• 1 Tbsp plus 2 tsp olive oil
• 1 small eggplant (8 oz), halved, sliced (3 cups)
• 3?4 cup chopped onion
• 2 small zucchini (8 oz), sliced (2 cups)
• 1?4 cup sliced sun-dried tomatoes
• 1?4 tsp each salt and pepper
• 1 tube (16 to 18 oz) ready- to-heat polenta, cut into 8 slices
• 1 large plum tomato, cut into 8 slices
• 1?2 cup shredded part-skim mozzarella
• 1 cup marinara sauce, heated in microwave
• Garnish: chopped fresh basil
PREPARATION
1. Heat 1 of the oil in a large, deep nonstick skillet. Add eggplant and onion. Cover and cook over medium-high heat 4 minutes, stirring a few times until slightly softened.
2. 1 tsp of the remaining oil, the zucchini, sun-dried tomatoes, salt and pepper. Cover and cook 6 to 7 minutes, stirring often, untilvegetables are tender. Remove to bowl; wipe or rinse skillet.
3. Heat remaining 1 tsp oil in skillet. polenta; cook 2 minutes over medium-high heat until bottoms are golden.
4. Off heat, turn polenta and spoon the vegetable mixture onto polenta (it’s OK if some falls onto the skillet). Top each with 1 slice of tomato and sprinkle with cheese.
5. Place skillet over low heat; cover and cook for two minutes, until cheese melts with basil and serve with sauce.
Chocolate Strawberry Tart from Woman's Day (Jacqueline Hopkins)
INGREDIENTS
CRUST
• 33 Social Tea Biscuits
• 1 cup pecans, toasted
• 2 Tbsp sugar
• 1 white from 1 large egg
FILLING
• 1 cup heavy (whipping) cream
• 3 Tbsp cold unsalted butter
• 11?2 cups (9 oz) semisweet chocolate chips
• 1 large container (16 oz) plus 1 pt (12 oz) strawberries, rinsed, patted dry, cap ends cut straight across; put cut sides down on paper towels.
PREPARATION
1. Heat oven to 350°F. Coat a 9-in. fluted tart pan with removable sides with nonstick spray.
2. Crust: Break cookies into food processor. Add nuts and sugar; pulse until fine crumbs form. Add egg white; pulse just to blend. Press evenly over bottom and up sides of tart pan. Freeze 10 minutes, or until firm. Cover crust with foil.
3. Bake 20 minutes; remove foil. Bake 5 minutes more, or until lightly browned. Cool completely in pan on a wire rack.
4. Meanwhile, make Filling: Heat cream and butter over medium heat until butter melts. Remove from heat, add chocolate chips and let stand 2 minutes to melt. Whisk until blended and smooth. Let stand at room temperature about 1 hour until cool but still pourable. Pour into crust. Place strawberries cut sides down on filling. Refrigerate at least 2 hours for filling to set.
5. To serve: Put tart pan on a small, sturdy bowl; let sides fall down. Gently slide tart off pan bottom onto a serving plate.
Planning Tip: Can be made up to 1 day ahead. Refrigerate loosely covered.
With these, fantastic recipes you can eat in and treat your mom like a queen.
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Eggceptional Easter Eggs
Easter eggs can be a bit tricky, especially if you want your Easter eggs to be eggceptional!
First things first, here’s a list of supplies you’ll need:
- Hard-boiled eggs
- Newspaper to protect your table
- Small cups or bowls
- A Slotted spoon
- Vinegar
- Food Coloring
- Hot Water
The best way to boil your eggs:
- To boil eggs, place eggs in a saucepan filled with COLD water. Make sure the water is at least one inch over the eggs.
- Using high heat, bring the water to a rolling boil.
- Reduce the heat to a medium boil and cook for ten minutes.
- Remove from heat and put the eggs into a bowl of iced water until the eggs are completely cool. (This will prevent the greenish ring from forming around the yolk and it keeps the yolk a nice bright yellow color.)
Now if you want to get super fancy and hollow out your eggs, you’ll need to:
- To hollow out the egg, use a pin to put a small hole in one end of the egg and a slightly larger hole in the other end.
- Stick the needle far enough into the egg to break up the yolk inside.
- Once the yolk is broken, you can blow into the smaller hole and the egg will come out of the bigger one.
- Rinse the eggshell out and let it dry before decorating.
- And of course, you should always wash your hands after handling raw egg.
So you have your supplies, your eggs are ready to go, now what? You can either buy your food dye or you can make your own. If you want to make your own, here’s how:
- Use at least two cups of water and one teaspoon of vinegar plus the organic dye ingredients (fruits, veggies, coffee, or grass).
- Use 3 to 4 teaspoons of the spice ingredients and 3 to 4 cups of the whole fruit or vegetable ingredients.
- Boil the dye for at least five minutes, but remember that the longer you boil, the deeper the hue of the dye.
- Crush the ingredients in the pan to release the pigments, and strain.
Now that your eggs and dyes are ready it’s time to decorate them. You can go as simple or as fancy as you want too! If you go with natural dyes, you’ll want to pour 1/2 cup water in each sauce pan. Add cut-up fruit, vegetables or plants (carrots, blueberries, grass, coffee all work well). Bring to a boil and simmer until water turns color you like. Remove from heat and strain reserving water. When water is cool add boiled or blown eggs. Let sit until they turn the desired color. Remove with slotted spoon and allow to dry. Polish with small amount of cooking oil and soft cloth.
If you use food coloring dye you’ll need to measure 1/4 tsp. food coloring in small bowl for each color. Add 3/4 cup hot water and 1 tbsp. white vinegar to each color. Add eggs and allow to sit until they are the desired color. Remove with slotted spoon. Polish dry eggs with small amount of cooking oil and soft cloth.
For more decorating ideas, check out KidsTurnCentral.com. Or if you need more decorating tips, McCormick.com has a video you can watch on their Easter Workshop page.
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Hung Over? Just hang in there with our Hangover Cures
There’s a lot of info out there on curing hangovers. Now, St. Paddy’s Day can bring out the inner par-tay girl or boy that lurks within all of us. It’s just so easy to get carried away. Isn’t it? Really the best cure for a hangover is sleep, but if calling into work with the ”Irish Flu” just isn’t an option for you, we got ya covered. Here are some hangover cures that can help take the sting out of your hangover:
- Eat a hearty breakfast — be sure to include: eggs (they help the liver break down toxins), as well as bananas and/or kiwis can replenish lost potassium.
- Get plenty to drink – but not more green beer, try water, orange juice, or a sports drink. Drink water before you go to bed and through the day to flush the alcohol from your system.
- Don’t take an aspirin– yes, that’s right, do NOT take aspirin or ibuprofen the effects can be magnified when you mix with alcohol. Try taking Alka Seltzer Morning Relief instead.
- Avoid coffee – maybe a weak cup, but only one, because the caffeine will only de-hydrate your body and you want to re-hydrate it.
- Take your vitamins – try take a multi-vitamin B (it will help your brain function better) and a vitamin C (drinking depletes your body of it).
- Take a hot shower – it will sweat out the toxins.
Have a happy and safe St. Patrick’s Day!
St. Patrick’s Day 2010
17 days and counting to St. Patrick’s Day!!! Although it may seem the only reason we celebrate St. Patrick’s Day is to wear green and drink copious amounts of green beer, St. Patrick is actually the patron saint of Ireland. Why March 17th? It’s believed that was the day he died.
Here’s a St. Patrick’s Day joke for you:
The local District Judge had given the defendant a lecture on the evils of drink. But in view of the fact that this was the first time the man had been drunk and incapable, the case was dismissed on payment of ten shillings costs.
“Now don’t let me ever see your face again,” said the Justice sternly as the defendant turned to go.
“I’m afraid I can’t promise that, sir,” said the released man.
“And why not?”
Because I’m the barman at your regular pub!
Need some help planning your St. Paddy’s Day Celebration? We have the “links” for you:
The Chicago River is dyed green in honor of St. Paddy's Day
- For a complete list of all The World Wide St. Patrick’s Day Events & Parades.
- To find the closest Irish Pub near you.
- Is Guinness The Best Beer for St. Patrick’s Day? Check out Drink Craft Beer for the low down on the perfect pint.
- Learn how to make Irish Soda Bread, the perfect pot of Irish Stew or check out this video of Slow Cooker Corned Beef at All Recipe.com Top 20 Best St. Patrick’s Day Recipes.
Want more St. Paddy’s Day info? Then be sure to visit St-Patrick’s-Day.com. And may the luck of the Irish be with you!
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Get Your Party Planning Questions Answered HERE
Planning a wedding can be a wee bit stressful, can’t it? How many people should you invite? How much should you budget for flowers? And likewise, planning any event, a birthday party, holiday gathering, baby shower, wedding shower, anniversary party, you name it, and it’s tricky. Well, never fear Moment of Elegance is here! Here to help you answer any party planning or entertaining questions you may have.
Need to know how many bottles of wine you’ll need for your next party? No prob. Here’s the wine bottle equation, figure one bottle of wine yields four glasses. Next figure that you’ll need a half of bottle of wine, per guest, (that’s two glasses per person). If you have 20 guests coming to your party you’ll need ten bottles. Or for you math savvy peops, 20 people x 2 glasses = 40 glasses of wine. 40 glasses/4 = 10 bottles.
If you have party or wedding planning questions, that you need answered ASAP, here’s what you need to do, just post your answer below in the comments section and our party planning expert will respond.
Want to sign up for special offers and coupons? You do! Great! It’s so easy. Just enter your email address in that little box over there to the right of the post. See it? Perfect.