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It’s time to give the classic wine cooler an at-home update, and it doesn’t need any bizarre ingredients or neon coloring agents. Like the original, this remake delivers sweet, ripe peach flavors accented by a dash of fresh orange. As it turns out, peach schnapps and OJ are the PB&J of the drinks industry.
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From Apartment Therapy → The No-Brainer Purge: 20 Items to Get Rid of Right Now Without a Second Thought
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I don’t believe in junk drawers. It’s not that I don’t believe they exist — they’re a fixture in something like 99 percent of American homes — I just don’t believe they’re necessary. Every drawer should have a reason for being. A junk drawer is just waiting to find its true calling.
So, it’s a little embarrassing to admit that I have a junk drawer in my kitchen. To find a vegetable peeler, I have to sift through tangles of whisk wires and food processor cords. I’ve been telling myself that it’s just in need of a little organizing, but the truth is this drawer’s a dump. Here’s how I decluttered my delusions and gave this drawer back its sense of purpose.
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Sean Carroll is a theoretical physics teacher at Caltech where he specializes in dark matter and general relativity. His latest book, The Big Picture: On the Origins of Life, Meaning, and the Universe Itself, has garnered much success, including being a New York Times bestseller. In his spare time, Carroll prioritizes a good scoop of ice cream, which he eloquently describes as “nature’s most perfect food.” Coming from a cosmologist, you know this means something.
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We’ll always have a soft spot for the ice creams of yore. Artificially green mint ice cream? Count us in! But today’s flavors are taking this classic treat to new levels. It’s safe to say there’s never been a more exciting time for ice cream.
While some flavors are more successful than others — we tried that jet-black ice cream and found it wanting — even when a scoop disappoints, there’s something to be said for the creativity that goes into the making.
To better understand how an ice cream flavor is born, we talked with three ice cream makers: Jeni Britton Bauer of Jeni’s Splendid Ice Creams, Shiho Yoshikawa of Sweet Rose Creamery, and Tyler Malek of Salt & Straw.
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Over the years, I’ve experienced my fair share of rental kitchen frustrations, current kitchen not excluded. Faux-marble floors are just the beginning and my last kitchen? The countertop sloped (beware rolling apples).
Rental kitchen woes are real. But before you funnel your savings account into a major overhaul, or just slump down on your ugly kitchen floor and weep, consider these tips for tricking out your rental kitchen. They don’t require you to be super handy or call for a huge investment, but they will make a dramatic difference.
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It is called intra-workout supplementation and is sometimes the most oft ignored component of the workout program that needs to be properly done to maximize your exercise performance.
Intra-workout supplementation is the best way to maximize your exercise performance
Simply put, it is the supplementation that you need to take in during your workout routines, which is anchored on several scientific studies that support it- highly beneficial for accelerating mass gain progress and boost recovery.
Initially intra-workout supplementation started out with water as a hydrating agent and helps cool the body for enhanced performance. But as science evolved, so did the quest to enhance performance and recovery, where water is no longer the ideal solution.
Scientists began to thoroughly research on what the body can use more to gain more, so came carbohydrates which-when added to water- became the workout drink that was more effective than plain water.
Years passed and sports scientists continued to look for more effective minerals and nutritional ingredients to further enhance strength and performance.
In the early 1990’s, scientists began to focus their attention towards fitness science and theories based on the ell-known premises of the time which included the following;
While hydration with water is an ideal yet basic supplementation, just a small amount of water lost in your body weight may even have an effect on your training performance.
A 2 to 3 percent drop in the body’s water weight during a high intensity interval training routine could result in a huge drop in performance with reduced repetitions, and higher ratings of exertion, according to research.
In order to avoid this, just make sure to stay hydrated by drinking six to 12 ounces of water every 15 to 20 minutes into your workout programs.
You can then make the most of amino acid supplements where in high concentrations taken during exercise largely increases exercise-induced protein synthesis or muscle building. It also increasing blood flow to working muscles and heightened cellular sensitivity that allows the muscles to absorb substrates and fuel at a faster rate.
It is advised to take amino acid supplements before your workouts to make sure that amino acids are in your blood stream to during your exercise program and still reap the same benefits.
Start to maximize your exercise performance and allow your body to reap the results better and faster.
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There’s no rule that says you can’t drink your red wine chilled to its tannic bones at refrigerator temperature (around 40°F), or that room-temperature red isn’t perfectly fine — even if it is summer and you don’t have AC. That said, there is an ideal temperature to drink your red, and for most that’s cellar temperature, or around 55°F to 60°F. At that temperature, your red will open up to show you its very best self.
So how do you achieve a temperature that’s not too hot, not too cold, but just right? Here are three rules for chilling your red wine, Goldilocks.
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We love rosé as much as everyone else and yes, it’s probably safe to say that pink is the color of summer wine, but there’s no need to banish red from the summer rotation. Just throw those cold-weather sippers in the fridge and prepare to see a softer side.
Yes, you read that right! Despite what often passes for conventional wisdom, enjoying red wine cold is far from blasphemy. In fact, you’re probably drinking your reds too hot.
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Seeing good initial results from several test runs, a move to develop virtual reality for elderly people as a means to help them feel relaxed is currently underway and may soon be made available.
She seems to be enjoying it and has already tried it five times. 103 year old Virginia Anderlini used to sit alone in a sofa of her San Francisco elderly-care home, until one day she was introduced to Dr. Sonia Kim who gave her the opportunity to take those virtual reality trips that made her happy.
On this very recent visit by Dr. Kim, Anderlini was really looking forward to her next virtual reality adventure and as expected, Dr. Kim starts to place a virtual reality headset over her eyes.
Anderlini began to giggle as she was transported into another world and this time a sunset view of the horizon of a Hawaiian beach, surrounded by glistening rays of dusk and as she looks up she sees the blades of leaves from towering palm trees.
She beckons to her son, who was seated close by and tells him, “Terry, you’ve got to see this too.”
For Kim, being a virtual reality entrepreneur gives her a sense of fulfillment with her hopes of helping improve quality of life for the elderly. She envisions that her VR program – one example of which was the Hawaiian sunset beach environment – called Aloha VR, may be a way to help people relax, instead of spending long hours sitting in front of the TV.
Kim also said that even for unhappy people, virtual reality may be a way to provide them an escape into a world that may somehow allow them to divert their attention from their hurt and pain.
Studies show that many elderly people, especially those cared for in assisted-living homes are often at risk of depression, brought about by feelings of being left alone. Also, because of their limited physical capabilities, they begin to feel sorry for themselves.
This paved the way for Kim to initially establish Once Caring Team back in 2014, where staffers call seniors on the phone to check their status and also take down notes on medication and doctors’ appointments.
So with virtual reality for elderly people, we might soon have the ability to make it available for all.
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Popular weed killer brand Roundup by agricultural chemical firm Monsanto, was the subject of more than 30 residents seeking justice for those affected by the weed killer formula believed to have caused cancer among users.
Lawyer Robin Greenwald, from the Weitz and Luxenberg law firm, is representing more than 30 people suing or planning to sue Monsanto after their popular weed killer brand Roundup’s primary ingredient glyphosate was believed to be cancerous.
Greenwald, who is the head of environmental protection if the firm, said that all the complainants were afflicted with non-Hodgkin’s lymphoma – which is a cancer of cells called lymphocytes and is a vital part of the body’s immune system.
Greenwald said that the complainants all have one thing in common – they were regularly using Roundup as a weed killer as part of their routine activities.
“Some people are landscapers, some people are migrant farm workers, some people are farmers,” says Greenwald. “What everyone has in common is that they all used Roundup and they all have non-Hodgkin’s lymphoma.”
The lawsuit was based on a 2015 report by the International Agency for Research on Cancer of the World Health Organization, where there were allusions to glyphosate as ‘probably carcinogenic’. The report also claims that glyphosate was responsible for causing cancer in several animal tests and also found the chemical can also damage DNA in human cells.
A scientist, Dr. Donna Farmer, who has been studying the chemical at Monsanto for more than two decades, strongly refutes the IARC findings.
“I can tell you glyphosate is safe. The data that they look at, they cherry pick it and then they interpret the studies completely different than research who actually did it,” says Farmer.
To support her claim, Farmer said that glyphosate targets a certain enzyme in plants, but is not present in humans and animals, indicating that numerous long-term studies by Monsanto and independent study groups did not find any evidence linking glyphosate to cancer.
The Environmental Protection Agency (EPA), on the other hand, supported Farmer’s claims that glyphosate does not pose any cancer risk to humans, according to toxicologist Dr. David Eastmond who studies agricultural chemicals at the University of California, Riverside.
“IARC focuses on hazard identification and the EPA focuses on risk. Risk is a more involved process in that it involves not only can it cause cancer, but is it likely to cause cancer under specific sorts of conditions,” Eastmond added. “I think that certainly the risk is modest and probably very small.”
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Despite the many accolades of Sara Moulton’s long-reaching career (which include positions as executive chef of Gourmet magazine, Food Editor of Good Morning America, and now the host of Sara’s Weeknight Meals), she has, in her own words, “insisted on getting a homemade dinner on the table every night of the week.” Perhaps that’s not too surprising, considering she’s a protégée of Julia Child.
And just like Julia, Sara suggests shirking some conventions to make weeknight dinners a stress-free part of the day. For anyone looking to get a leg up in the kitchen, strategy and streamlining have become the name of the game. Here are a few ways Sara Moulton takes the easy way out in the kitchen to ensure dinnertime success.
Have you found yourself staring blankly into the fridge searching for the perfect beverage? Is it time for a drink, but not time for wine? Does beer sound like a terrible idea?
Enter: the wine cooler. A classic combination of wine and bubbles, the wine cooler exists for moments of summer when pure, unbridled refreshment and the glory of wine collide — so basically, most moments.
