Picking Your Style of Bathroom Vanity

By Sebastian Zidan

Remodeling a restroom with a scheme can be a challenge but it all starts with a Contemporary Bathroom Vanity. When the bathroom mirror is connected with the vanity as a centerpiece, you need to remember what look you are working towards in the project. It is interesting to know that a single mirror dominates the vanity in your restroom.

The only controlled piece out of all the bathroom furniture is the bathroom vanity so you need to choose your style wisely. This is the reason the vanity is the focus of the bathroom design. The toilet, shower, and sink are items that are restricted because of the format of the piping. There is a specific amount of space that you have to position the vanity, mirror and a few accessories. Also when designing your bathroom, you need make the correct decision which will determine what type and style the new mirror will enhance your theme.

While the mirror aspect of a bathroom vanity is pretty basic, the trimming and the size vanity can either make or break the design of your bathroom. Both of these two elements will influence the impact the mirror will make on your bathroom, rather that influence is noticeable or not. If you incorrectly choose a mirror, the difference may be noticeable, but in a bad way so you will want to be careful to make sure everything is cohesive in the bathroom.

You can go online to look at the different types and styles that are available or you can drive to a local hardware store and get one ordered to your liking. Just remember what theme you have decided on before you start looking at a new bathroom vanity. It is easy to get distracted with all the different accents that can be added on to the frame of the vanity, such as gold, silver or even wood.

With all the various styles out for you to select from, traditional, antique, gothic, and classic are just a few that are available. Whichever style you decide on, you need to make sure that it fits in with the other pieces in your bathroom. The centerpiece doesn't always make the room; a custom bathroom vanity accompanying a framed mirror to give the bathroom the dream bathroom. To add some depth to the bathroom you may need to add some colored accessories.

The basic type of Bathroom Vanity that utilizes cast iron braces that fastens the mirror to the vanity can add great depth and personality to any restroom design. Some of these [basic|antique|traditional styles may be a little off from your original plan and may not fit so well. This can make you go way over your intended budget.

Whichever setting you go with, you want to make sure you keep the size of your bathroom vanity in check with your sink. It should fit nicely above your sink covering the wall more as a wall hanging than mirror, but it should not overpower the sink. One of the final things you need to consider is the balance in your restroom. You do not want to overpower the room, simply draw attention to the detail and time you put into choosing the correct wall decoration.

About the Author:

This Article is brought to you by the team at Quality Bathroom Vanities. For more information about Bathroom Vanity Furniture Contact them at 1-866-44-Decor.

Portion Control After Bariatric Surgery

By Patty Cocchiarella

Weight loss is something that many people are doing and sometimes this means that a surgical procedure is needed. There are two processes for surgery. One is the Roux-en-Y which is another term for the full Gastric Bypass surgery or the Lap-Band procedure that is so widely publicized. In both procedures there comes a time when they must control their portions in order to lose weight.

The individual who has the Roux-en-Y often has the most problems because they may have been used to eating larger portions. They are restricted now to a much smaller amount than they are used to and it can be challenging trying to understand the type of portion they need to do.

The first few weeks to a month are not the problem because the individual will be on liquids first , then pureed food. This gives the pouch time to heal and helps them start getting used to the pouch, how much it holds and so forth. They will not have challenges probably until they start eating solid food.

When they are in the hospital they receive measuring cups and once they get to more solid food they can only eat 4 ounces at each meal. The measuring cups are the exact measure but people have a tendency to over fill the cup because they are not exactly sure how to visualize "enough."

Many bariatric patients will experience dumping which means they vomit because they have eaten too much and the pouch fills to over flow and the extra has to come out. Because they are unsure of adjusting their portions they can have this happen frequently until they get used to the portions.

Once an individual gets through the first month or so of eating they can go to solid foods. This creates another difficulty because they are to stick within the guidelines of the four ounces which causes a problem again.

We have found a great idea to help people who need to see their portions measured accurately--it is called a Meal Measure. It creates a stronger visual image for people to see the exact portions that they need.

Knowing the right portion to use is important when you want to lose weight or keep your diabetes under control. It makes good sense to make sure that you can do the best for yourself when you are attempting to lose weight and get into a different routine with your eating now.

About the Author:

Patty is a wife, mother of 3 children, an inventor, and entrepreneur. She invented a tool to help people who need to control their portions whether for Diabetes or weight loss. There are 16 hospitals and numerous stores around the country selling her new product. It has been featured on the Today Show and is a 3 x Editor's Pick on RealAge.com. Her web site is MealMeasure.com.

Coffee - Espresso Anyone?

By Marc Warren

All professional coffee makers have their idea of how to make a good espresso. Here's one:

The first thing to consider is the water you will use. You may not be aware of it but water can become stale when exposed to mildew or if it has not been filtered properly. This can dramatically affect the taste of your coffee. Also the water needs to be hot, around 203F, close to the boiling point.

When selecting a bean, choose arabica. This bean is grown at a higher altitude which gives them a better flavor. Fresh is important so if you do not grind the bean yourself be sure you buy fresh grounds. You can tell its freshness by the aroma.

The robusta coffee bean is excellent for a nice hot cup of coffee to give you a boost for your day. This is because of its high content of caffeine. But these beans should not be used for espresso.

Finely ground in burr, not blade, grinders the roast should be dark - French or Viennese. The name refers to the color, not the origin. Blade 'grinders' actually chop, not grind. Burr grinders have pyramid shaped teeth on two plates that grind the beans between them.

The distance between the plates determines the fineness of the granules. Sand grain-sized is good, powder is too fine, and small-gravel too large. Of course, the grind should not be exposed to air any longer than necessary. Coffee, like any food, will oxidize and absorb odors from the air. Neither is conducive to a good cup.

Finally a good espresso needs a good machine. You want to avoid steam machines that use steam to create pressure. The best machines have thermoblock and pump pressure of 9 bar or greater. This thermoblock heats the water as it travels through the machine to the pump. This process makes for a better espresso.

Now that you have gathered together the right equipment the rest is up to you the maker.

Pre-warm the equipment by running good water through a clean machine. You can turn the machine on, let the water heat, and run a cup through with no coffee to warm the surfaces and flush the system.

Add your ground roast and pack down slightly, as you would pipe tobacco. Just as with pipes, you should be feel some springiness, but the coffee shouldn't scatter.

Insert the hopper in the machine firmly and place a warmed espresso cup at the outlet. Start the machine and in about five seconds you should have a thin, steady stream. (About 20 seconds for a double shot.)

About the Author:

Would you like to drink your morning coffee out of a personalized coffee cup? Or maybe you want one for a gift? Learn all about them on the Coffee Poet website at http://www.coffeepoet.com

Ensure Staff Prepare Food Correctly - Even When you're not There

By Malcolm J. Richmond

If you work in a professional kitchen, particularly in a demanding city like Melbourne, you know that every night there is a lot at stake. Not only do you need to make sure that you are putting out great food, you also need to ensure that you are subscribing to the highest standards when it comes to food safety and hygiene.

If things go awry in that regard, you risk a lot. Your customers might become ill, you might damage your reputation, or you might even become the target of legal action. These are just some things that can happen to you if you or your staff is careless with food safety. If you manage a restaurant, you are responsible for making sure that your staff is doing everything they can to make the safety of the food they prepare a priority.

First, education for your staff is very important. They need to know about food safety practices. Even if your kitchen staff is quite experienced, it's still your responsibility to make sure that they have all the knowledge they need in order to be able to prepare food safely and with the appropriate sanitation practices.

Some food safety procedures are fairly straightforward, others are not. Make sure that everyone on the floor understands the measures that are taken and why they are necessary. Also make sure that they understand that no matter what kind of rush they are in, this is not something that they can be lax about!

You also need to consider food storage. Of course your freezer and refrigerator temperature need to be set properly and kept that way. There also are other things you'll need to do, like making sure food does not get contaminated before it's cooked, or that there isn't cross-contamination while the food is being cooked. For example, remember that meat must always be stored on the lowest shelf possible, so that it doesn't drip on food below it in the event it should melt because of a temperature drop. In addition, any raw food and cooked food must be kept separately so that they don't contaminate each other.

Your staff must also be aware of the fact that they have a responsibility when it comes to keeping their areas clean. For instance, dishes, utensils and surfaces need to be cleaned and dried, with a strong preference for things to air dry. Similarly, all equipment that comes in contact with food needs to be sanitized in some fashion between tasks and before every use. All equipment that comes in contact with food, whether it is for transporting the food or serving or preparing it, must also be cleaned.

The consequences of taking food sanitation too lightly can be severe. You have a responsibility to ensure the safety of your guests, and a failure to do so can result in some extremely negative consequences.

If you're unsure about how to go about food safety measures, try consulting with an expert who can make sure you do everything right. It's worth it if you never have to face the results of a less than sanitary kitchen or unsafe food practices. If this makes you nervous, you can put your mind at rest by using the services of a food safety expert who can give you very valuable advice to make sure that everything goes right, and that your restaurant has smooth, efficient practices and meets or exceeds food safety standards. Once you can put your mind at rest in this area, you can focus on the job at hand, which is to give your customers a very pleasurable dining experience so that they come back for more.

About the Author:

Author: Malcolm J. Richmond offers professional advice regarding food safety on his website where you can also discover strategies to make certain that your staff are knowledgeable when it comes to food hygiene.

How Was The Lionel Train Founded - American Flyer Electric

By Edward Rizzo

Soon to follow with his outstanding model trains, Josh came out with a different gauge, and this was a small three rail O gauge. He had rapidly visualise the need for a train that would be more adjustable to home sizes and could generate off the electricity. That is incisively what this gauge provided and is nonetheless a very favourited model now.

Other train manufacturers were fast becoming identified as well. For instance the in 1907, the American Flyer joined the industry. Owned by two friends, William Coleman and William Hafner. They had determined they wanted to experiment with keeping costs down in the lithography region. They tried numerous tin type stuffs but the quality was bad, so they were not favourited. Actually, it was this organisation that originally started making clockwork trains.

Eventually the partnership came to an end and Hafner went on his individual manufacturing the American flyer electric train set. In the beginning, he went with the O gauge, but shortly went into the common gauge that Lionel had set.

Merely before the attack of the war, Hafner sold the American flyer in 1938. This was to A C Gilbert. Once the war started out, all model train making had to stop. Every last the attention had to be put on the war. Prior to this though Gilbert had shifted the gauge from HO to O. And So in 1946, the S gauge was introduced. The Lionel Company had the superior border in the industry and Gilbert was unable to compete. He could not keep up with the mass production and the cost of Lionels. Gilbert stopped production in 1966 and just after this; Lionel took over the ownership of the American Flyer.

The love for model trains exists on today and will no question continue to do so for many years to come. There will never be a toy in the industry that can take the place of the favourited trains in people's heart.

About the Author:

Claim your own exclusive lionel model trains repair course with over 2000 pages and illustrations. Learn how to work with lionel train parts and download free vintage catalogs from 1902-1986. Visit LionelManuals now.

Grapes are required for wine production No grapes means no wine

By Jibran Qazi

Grape's are not only a wonderful and tasty fruit, but are also the key ingredient in the production of wine. A liquor that has been around for more than six-thousand years, and still manages to survive the test of time. The production of wine is a long and complicated process that could potentially be drawn out over the course of months or years. This process however, shadows in comparison to the sheer variety and availability of thousands of types of grape's and their hybrids for use in making wine.

Any wine making professional will tell you that grapes are hands down, the most important part of creating the best wine possible. The different varieties allow for different sweetness, taste, and aroma, among many other things. Contained in the rest of this article are some descriptions of various types of grapes and their resulting wine.

Even though there are many types of grapes, most can basically be classified as one of three subtypes. These subtypes are Native Wild Grape, Native Wine Grape, and last but certainly not least, European Wine Grapes. The distinguishing features that put these various groups apart from one another is there sweetness, aroma, general taste, as well as acidity level. All of which play a key role in the final bottle of wine which sits atop our dinner tables.

Merlot, is a grape that ripes very early in the season compared to most other grapes. Also one of the more prevalent brands of wine, it is known for being able to produce several different tastes. Of those include cherry, honey, and occasionally mint depending on the length of growing and fermentation.

Typically, the Merlot grape is grown in France, Italy, and Australia. However more recently, vineyards have begun to grow this grape in California and Washington states. Last and certainly not least on this list of wine making grapes is Zinfandel. Most of this type of grape are grown in California. Depending on grow time and fermentation cycle, this wine may have either a fruity or spicy taste in either the red wine or white wine categories. Wine making and grapes go hand in hand and without grapes, wine is literally impossible.

About the Author:

It's your time to discover how to make homemade alcohol and make alcohol at home

What You Should Know About Secondhand Cribs

By JB Anthony

Unlike decades ago, new parents can now choose from a wide variety of new crib models. However, there are still some parents who would go for a secondhand crib. Before you think of doing the same thing, you should take note of a couple of concerns regarding secondhand cribs.

Why Secondhand

It is important to first look into the reason why people pick used cribs in the first place. The first reason is attachment. There are some families out there who simply do not wish to dispose of an antique crib simply because it has been passed down from generation to generation. There is a certain sense of continuity and a link to relatives from the past by using a family crib.

The price of cribs is also a factor why a number of parents secondhand cribs as these are cheaper. Parents who have more than one kid, are earning only an average income and who have other expenses to worry about would want to get a bargain on a piece of furniture that a baby will eventually outgrow. Some parents even openly promote the use of secondhand cribs.

The Problem with Secondhand

The first obvious problem with a secondhand crib is its age. Just like everything else, a crib does not last forever. A crib that has been kept for too long may already have defective parts. It could therefore easily collapse, break and injure your baby in some way.

A second problem with used cribs is that they may have been manufactured at a time before government safety standards were put up. New cribs have to be made with specific measurements and designs that are standard compliant. A secondhand crib could therefore have unsafe features such as over high side posts, wide spaces in between slats and head board cut outs.

A third major issue about it is that they could have been manufactured after government standards were set up but they could be recalled models. There are online accounts of parents who buy secondhand cribs and do not know that the model has already been recalled. A recalled model usually has design flaws that could endanger your baby.

Choosing a Secondhand Crib

Used cribs are still an option for some parents though. If you really insist on getting a used crib then make sure that you pick the right one. Here are some tips on choosing a secondhand crib.

- Be certain that the model has not been recalled. Get the brand and model type and then search online for recall information. - Check all of the crib parts and ask the seller how long the crib has been around. A very old crib is probably not worth the risk. - Purchase only from a trusted source. Make sure that you know the seller and you are certain that you are not being short changed. There are some parents who think they are buying from a trusted source like neighbors but still suffer from consequences later on. - It would be better if your secondhand crib still has labels and marks that will give information on the manufacturer and will provide relevant warnings. - If you can help it, don't scrimp. It is still safer to buy a new crib.

About the Author:

Ensure your baby's safety first! Get links to the safest and sturdiest secondhand cribs or get a brand new but affordable baby crib.

The Evolution of Polish Pottery

By Silvia Jens

When you hear the term Polish pottery, you probably imagine that this type of pottery began in Poland. Well, actually, it didn't. What is known as Polish pottery today actually began in Silesia, which was a province of Germany until after World War II. Around the 7th century, the locals began experimenting with what would be termed Bunzlauer stoneware. The name Bunzlauer comes from Bunzlau, the name of the town where this type of pottery was first created. Today, Bunzlau is now known as Boleslawiec and is located within Poland. Boleslawiec, although it has changed countries and names, remains one of the centers of the European pottery world.

Located in southwestern Poland, Boleslawiec sits on the Bobr River and is near both the Czech and the German borders. The first forms of pottery made by the natives of Bunzlau were mostly used by farmers to store grain and other things. These pieces were covered in a dark glaze that is very similar to that found in pottery made by their contemporaries in the Americas.

According to records and archaeological evidence found in the area, pottery was often sold at local markets. Over time, of course, as the needs of people changed, so did the pottery produced. By the later 1800s and early 1900s, potters had shifted the bulk of their production away from farming containers and towards pottery intended for household use. They began creating bowls, plates, platters, and other pieces of pottery designed for use in the dining room and kitchen. They also began experimenting with colors, decorations, and other techniques designed to make pottery look more appealing. In fact, in 1898, the government actually funded a ceramic training school to help potters test new techniques and to train the next generation of pottery makers.

During the early 1900s, Bunzlauer pottery underwent a renaissance of sorts. The Jugendstil movement, an equivalent of Art Nouveau, made the traditional peacock's eye design the universal symbol of Bunzlauer pottery. Also in line with the Art Deco movement, the 1920s saw more and more color being added to Bunzlauer pottery. These two art movements brought the modern design and color to Polish pottery. However, this new style of pottery would be put on hold during World War II. Follow the war, the Bunzlau would fall under Polish control, much of its German population would be relocated, the city would be renamed Bolesawiec, and the pottery factories would be reopened.

Traditional Polish pottery is still primarily made in Bolesawiec today. Many of the most skilled potters still handcraft each piece of pottery and decorate it using tiny sponges and brushes. Every part of the pattern and each color is done individually using traditional methods. In fact, those who are certified as pottery masters create signature pieces that the artist creates himself. These unique pieces of pottery take quite some time to make and are created in very limited supply. Owning one of them, however, means owning a piece of pottery that is one of a kind. Pottery is also one of the few art forms were apprentices still study under a single master rather then be trained alongside others in a classroom.

About the Author:

The beauty of Polish pottery is undeniable. The uniqueness of each piece of hand painted stoneware is wonderful. From a one of a kind Polish stoneware plate to any other stoneware you may need.