iphone-6 Flowers Photos These 5 photos were taken by me using iPhone 6

  Be the Best Guest this Holiday Season By Jacqueline Whitmore BEING A GOOD guest means putting your best foot forward and keeping it there, lest you be asked to take it, and the rest of you, away. Whether you're planning to visit friends or relatives this holiday season, it's always a good idea to take your manners along. To ensure that you stay in the good graces of others and get invited back, here are a few simple, yet oft-forgotten, tips to make your stay more enjoyable. Plan ahead. Talk to your host and confirm the exact dates of your visit. Don't stretch out your visit after you arrive, unless unforeseen circumstances arise. Arrive on time. If you're running late or if your plans get derailed, let your host know as soon as possible. And be prepared to pay for your own transportation if the host has other obligations or is unable to pick you up. Keep the lines of communication open. When you arrive at your host's home, mention any habits you may have. For example, are you an early riser or do you stay up late? Inquire about any house rules, and adjust to your host's way of life whenever possible. Go with the flow. Don't expect to be constantly entertained. Be prepared to entertain yourself whenever your host has other plans or has to work. Be clear about your food preferences. If you have food sensitivities or follow a special diet, share that information with your host. It's also a good idea to bring your own snacks and not expect your host to cater to your dietary habits. Lend a helping hand. Make your bed, tidy up your bathroom, put your used towel back on the rack and clear your dishes when you're finished eating. Offer to buy groceries or take the host out to dinner once or twice during your visit. If you borrow your host's car, refill the tank. At the end of your stay, take the sheets off and put them at the foot of your bed. Don't bring uninvited guests without your host's permission. That includes your pet, child, significant other or friend. If you're permitted to bring someone, choose your companion carefully. An ill-mannered guest can reflect poorly on you. Bring a small gift. Popular selections include unique jams or chutneys, a nice bottle of wine or Champagne, a flowering plant, fine chocolates or some handmade goodies. Tailor the gift to your host's home decor, taste or personality. Show your appreciation. If you want to leave a lasting impression, send a handwritten thank-you note as soon as possible. An email will suffice but doesn’t have the same impact. This kind gesture will help ensure that you are invited back again. __________________________________________________ Thank you 9/10/2016-4:10PM  &nbs

    Chicken with Champagne and 40 Cloves of Garlic Ingredients

Sweet and savory green beans with dried plums  Makes 4-6 servings

  Kid Cudi - Surfin   youtube.com 10/31/2016-10:40PM

    Zucchini stuffed eggplants recipe This is a very easy to make appetizer and I’m sure if you give it a try, you’ll be making it quite often. Ingredients   7-8 medium size 

  10 Tips for Cooking the Perfect Thanksgiving Turkey Armed with our top 10 turkey tips, you'll come out looking like a pro on Thanksgiving Day. Whether you're hosting your first Thanksgiving dinner or your fiftieth, these indispensable tips will help you turn out a terrific turkey. 1. Choose the right type of turkey for you. Heritage? Organic? Fresh? Frozen? There are lots of choices out there. A heritage turkey is right for you if you want to try an old-fashioned breed of turkey, often leggier and leaner and more flavorful, and don't mind paying a little extra for it. If organics are important, you may already have your eye on a turkey raised according to organic standards, and fed organic feed. If you'd prefer a traditional fresh or frozen bird, pick the healthiest-looking one in the weight range you need, and make sure it looks well fed for its size. And, remember, fresh may not necessarily be better than frozen; frozen turkeys are snap-frozen just after butchering. 2. Figure on 1 to 1 1/2 pounds of turkey per person. To buy the right size turkey for your party, simply tally up the turkey-eating guests. Add a few pounds on for bones and you've got your turkey weight. For example, 8 people will require a 12 to 14-pound turkey. 3. Cook the turkey on a rack of vegetables. Create a natural roasting rack for your turkey by layering carrots, onions and celery on the bottom of the roasting pan. Lifting the turkey off the base of the pan helps to increase hot air circulation around the whole bird so that it will get crispy all over. And the vegetables add great flavor to the gravy. 4. Brining keeps it moist. Brining is an easy, sure-fire way to a moist and flavorful turkey. A typical brining solution contains water, salt, sugar and a variety of spices and aromatics. Just be sure to follow a trusted recipe so you get the right proportion of each. 5. Keep the stuffing on the side. Chances are the Thanksgivings of your childhood featured a stuffing cooked right in the cavity of the turkey. Go ahead and use your family recipe, but we suggest you cook the stuffing in a separate pan. Cooking the stuffing in the turkey can provide fertile ground for the growth of harmful bacteria. In addition, a stuffed turkey will take longer to cook, which could result in drier white meat. Instead, loosely fill the turkey with aromatics such as onions and herbs, and cook the stuffing separately. 6. To tie or not to tie. To help ensure that poultry cooks evenly, many professional cooks like to truss their birds, which is just a fancy term for tying them up. While it's not a necessary step in cooking a terrific turkey, it can be fun to show off your culinary skills at home. Simply tuck the wings of the turkey under the body and tie the legs together with kitchen string to create a tight package. 7. Rub the turkey with butter or oil. Before putting it in the oven, make sure the skin of the turkey is as dry as possible, and then rub it all over with butter or oil. For even moister meat, place pats of butter under the skin. 8. Skip the basting. Basting means more oven door opening, resulting in temperature fluctuations that can dry out your bird. Instead, keep your turkey moist by brining it or by rubbing it all over with butter or oil. 9. Invest in a good meat thermometer. Check for doneness by inserting an instant-read thermometer in the thickest part of the turkey around the thigh, avoiding the bone. At 165 degrees F, it's done. The turkey will continue to cook as it rests, so the temperature should rise another 10 degrees or so out of the oven. 10. Give it a rest. To lock in juices, tent your turkey with foil and let it rest for at least 15 to 20 minutes before carving. Be sure you don't cover the turkey too tightly as you don't want the bird to steam under the foil. __________________________________________________ Thank you    From Food Network 10/13/2016-10:50PM

  Kofta Kebabs Recipe by: SRKELZ "These kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good! Serve with yogurt, flat bread, lettuce, tomato and cucumber."   Prep: 45 m, Cook: 5 m, Ready In: 1 h 20 m     Ingredients 4 cloves garlic, minced 1 teaspoon kosher salt 1 pound ground lamb 3 tablespoons grated onion   3 tablespoons chopped fresh parsley 1 tablespoon ground coriander 1 teaspoon ground cumin  1/2 tablespoon ground cinnamon 1/2 teaspoon ground allspice 1/4 teaspoon cayenne pepper 1/4 teaspoon ground ginger 1/4 teaspoon ground black pepper 28 bamboo skewers, soaked in water for 30 minutes Directions  Mash the garlic into a paste with the salt using a mortar and pestle or the flat side of a chef's knife on your cutting board. Mix the garlic into the lamb along with the onion, parsley, coriander, cumin, cinnamon, allspice, cayenne pepper, ginger, and pepper in a mixing bowl until well blended. Form the mixture into 28 balls. Form each ball around the tip of a skewer, flattening into a 2 inch oval; repeat with the remaining skewers. Place the kebabs onto a baking sheet, cover, and refrigerate at least 30 minutes, or up to 12 hours. Preheat an outdoor grill for medium heat, and lightly oil grate. Cook the skewers on the preheated grill, turning occasionally, until the lamb has cooked to your desired degree of doneness, about 6 minutes for medium. ____________________________________________ Thank you allrecipes.com youtube.com 9/22/2016-4:00PM

     Mind Tricks to Fool Yourself Into Eating Less   Losing weight is probably right up there with the many wishes and yearly resolutions made by millions, if not billions, of people all over the world. That may sound like an exaggeration, but it’s most likely true. I mean, people have transitioned from eating to live to living to eat. Some get to control their appetite; for others — not so much.

  Baked Acron Squash with Pistachios, Pears and Herbs Makes 4-6 servings. Ingredients 2 teaspoons canola oil ¼ teaspoon sea salt ¼ teaspoon finely ground