theblackbuoy.com

The pet industry generates about 40 billion dollars of online sales annually, 70 million homes have pets and the average spent by a typical American is 150 dollars per month. Of course these are rough estimates but nevertheless, it is one hell of a lot of money.

Would it not be exciting to grab just the tiniest piece of this action?

Well anyone can do exactly that. You can set up an online pet supply business with very little trouble. If you have a real passion for pets, this could be right up your street. Even if you have no interest in pets, the online pet supply business is for everyone and is very profitable. Some people are making a very, very good living by selling other peoples pet supplies online for them

It is a very real business and should be treated as such. You can put a little effort into the business and make some extra spending money but if you want to take it to extremes and drive huge amounts of online web traffic to your pet store business, the world is your oyster.

Your online pet supply business comes with a free start-up kit that will enable you to get your online pet supply store up and running immediately. It is a pre-built store so there is no worry about having to set up your own website. Your online business comes equipped with a large amount of pet products in many categories that will ensure your customers will keep coming back for further products in the future.

There are numerous guides that are supplied. There is a marketing guide that will explain how to drive customers to your online pet supply business by various methods. There are other marketing tips and general techniques designed to help grow your online pet supply store. There are other guides that help you with general business aspects like cash flow, accounts, taxes and wealth and retirement issues.

If you are thinking where and how do I store all of the pet products? Don’t worry because of that side is taken care of. All that you do is get the customers to your online supply store where they buy the supplies and you get your hefty commissions. The actual storage and mailing of the pet supplies is totally in someone else’s hands.

Everything is included that you need to create a successful pet supply store. Once you have it up and running and you have all of the customers that you want, you can take a back seat and leave it alone and it will take care of itself. Of course you will have to spend time on your pet supply store now and again to keep it current.

Your online pet supply business will continue to earn you money when you are asleep, when you are on holiday and when you are busy enjoying your free time. It will work for you 24 hours a day 365 days per year, you don’t have to pay wages and you won’t have any employee-related problems.

If you want to find out more about how to divert some of the billions spent with your own online pet supply business and start living your life how you want to, click here Online Pet Supply Business [http://www.onlinepetbusiness.com/onlinepetsupplybusiness.html]

Fashion industry attracts many young people nowadays not only because it is a rather new profession, but also it is supposed to realize person’s likes in the field of fashion. Besides, it is quite a high-paid profession today. When a young person decides to connect his or her activity with the fashion industry nothing comes to mind except one its aspect – fashion design. Probably, few people actually know that it’s a separate field of fashion industry. In fact, there is a great number of other professions and specialties in fashion including designing clothing, fashion design, fashion marketing, fashion merchandising, etc. The latter doesn’t get worthy attention, but it is very important. Due to merchandising we have fashionable clothes in the shops and stores.

How can one know whether fashion merchandising is the field for him to start work at? Look through the following traits of a potential fashion merchandiser and if at least one point coincides with your way of life, you have all chances to make the career in the field. Do you like to spend your weekend walking through flea markets for the latest retro fashions? Or maybe your friends want to borrow your fashionable shoes and your defiant accessories? If so, maybe you should take a walk down the fashion runway. Being a student in merchandising, you will get an opportunity to learn more about fabrics and textiles. You are also going to study the cultures and subcultures that shape the way people dress.

No doubt, in order to become a professional merchandiser, a great desire and talent for this specialty is not enough. If a person wants to get into this career and have success in it one needs to get the right education and training at first. A fashion merchandising college will be of great help for you. Once you study at a fashion merchandising college you will get an opportunity to learn all the ins and outs of the fashion industry because there one can get a practical experience and build a strong foundation necessary for further working in this field.

A student has the right to choose whether to obtain a two-year Associate in Art degree or a four-year Bachelor of Science degree in the field of fashion. It depends on the kind of a fashion merchandising college you are going to visit. Besides, you are also welcome to unite this education with classes or even a major or minor in a related specialty, for instance, fashion design or fashion marketing. Students in a fashion merchandising college learn how to manufacture, buy, promote, and sell fashion items, beginning from clothing and jewelry to cosmetics and furniture. They also learn about textiles (fabrics and the fibers used to make them).

One should choose his or her future merchandising college very thoroughly. Depending upon the fashion merchandising college you are going to attend a sort of the necessary courses in your degree course will greatly vary. The most preferable courses include subjects like accounting principles, business law, salesmanship, fashion sketching, merchandising math, merchandising, publicity and promotions, fashion development, trend-spotting, and the history of fashion. You are certain to like those subjects, besides, they will give you the fundamental knowledge of the fashion industry.

Studying at a fashion merchandising college is not like studying at any other educational establishment. Many core courses in fashion merchandising are hands-on and involve a great amount of project work. Professors tend to rely more on their life experiences than on textbooks. If you are going to become a student expect to take a lot of field trips and listen to many guest speakers. You may visit a fashion magazine or large clothing company. You might even swing by a fashion show or two.

Having the profession of a fashion merchandiser is very interesting. It involves much communication with other people. When a person gets the job of a fashion merchandiser he or she is going to spend all days long visiting various fashion shows, buying clothing and designs, speaking with designers, overseeing advertising and marketing campaigns necessary for successful selling of your products, and managing the stores within your business network. You are also expected to find yourself negotiating business agreements with manufacturers and suppliers. Besides, you are going to arrange your own store displays. The scope of your activity depends on the size of the business you have as well as on the level of practical work expected of you.

Beginning the fashion merchandising career you should always improve your skills and knowledge of fashion tendencies in the world, and the most important thing you will have to do is to perfect your ability of picking out the next big thing in fashion before anyone else does. This will guarantee your success. This ability carries the foundation of your new knowledge of past fashions and trends. It includes everything you will obtain by attending a fashion merchandising college, but further you should develop this trend adding your own good taste in clothing.

Summing up, it would be necessary to say that the career of a fashion merchandiser cooperates with many different fields of the fashion industry. That’s why if you are searching for a more interesting kind of activity, something that’s more than just designing clothes or visiting fashion shows, fashion merchandising may be your piece of cake. But be very attentive while choosing an appropriate fashion merchandising college, try to use your wisdom in this uneasy task, because it may define your future profession and even you life. You should do your research before entering the fashion merchandising college, and beforehand check whether the school or program you are going to attend is properly accredited.

http://thekissups.com – fashion merchandising colleges

A loose definition of the word improvisation is to invent, compose, or perform something extemporaneously. For example if you’ve ever seen a Woody Allen movie, laughed at a sketch on Saturday Night Live or heard Miles Davis play notes of music not bound by this earth, you’ve experienced improvisation in action. As it is in movies, sketch comedy or jazz the joy of improvisational cooking is in the results that spring forth from inspired creation.

How do you use a recipe? Do you follow each step and measure each ingredient with the precision of a chemist? Do you nervously meter out the baking time of your cookies by tapping your foot to the cadence of the timer? We perform this culinary art to please more than our stomachs, the reasons too numerous to mention. Whatever the reason we usually approach it with recipe in hand. Often times a recipe we don’t understand. The essence of Improv Cooking, with it’s somewhat Zen like approach, demands you’re imagination and instinct to help you solve the riddle of the recipe.

The Steps Towards Improv Cooking

Improvisational cooking is not so much reading and following a recipe as it is using skills and techniques to take a recipe to another level or create a recipe out nothing more than a larder full of ingredients. You have to possess a certain amount of skill and understanding before plunging in to any kind of cooking. Improv Cooking is no different. It forces you to trust your instincts as well. Follow these seven simple steps and you’ll soon be free to open the fridge and just start cooking.

#1 Taste As Many Different Styles of Cooking as Possible

This is probably the simplest of all the Improv techniques to learn and master. Just eat as many different cooking styles as you can. The axiom is straightforward. The more you’re exposed to, the more imaginative you’ll become. Fill your headphones with nothing but Britney and it certainly would be difficult to imagine Charlie Parker’s saxophone. Consequently, eat nothing but the same restaurant or home cooked food all the time and your cooking vocabulary will reflect it.

#2 Understand the Basic Fundamental Techniques of Cooking

You can’t pick up a trumpet and expect to sound like Miles Davis without knowing a few things first. I won’t go into all the things that could and will go wrong. I’m sure you get the picture. Well, Improv Cooking follows the same rules. You can’t expect to be able to whip out a perfect Coq Au Vin without knowing the techniques involved to do so. But, the rewards will be greater once you do. The following list is more than just the basic fundamentals though. I’ve listed all the techniques and methods that matter to the experienced cook.

The Oven Group

Roasting – Cooking with dry heat that surrounds the food with as much direct heat as possible.

Pan Roasting – The wary little secret of every professional kitchen. This is a combination of method of starting the food in a hot sauté pan then finishing in a hot oven.

Broiling – A cousin to grilling, this is direct heat cooking with the heat source above the food instead of under it.

Braising – Moist heat cooking usually achieved in a sealed container like a Dutch oven, tagine or stoneware crock.

Baking – A dry heat method of cooking usually referring to breads, pastries etc.

The Wet Group

Boiling – Cooking in a large quantity of liquid, usually water.

Steaming – Cooking in a sealed container with a small amount of liquid (usually water but not especially) with the food suspended over the liquid so that it only comes in contact with the steam vapors.

Poaching – Best known as a method to cook egg, fish and perhaps chicken. This is cooking in a hot still liquid where the liquid never reaches more than a bare simmer.

The Frying Group

Sautéing – Cooking in a hot pan with little or no fat (butter, oil etc.)

Pan Frying – Very similar to sautéing, except done with more fat. Sometimes enough to almost immerse the food.

Stir-Frying – The Asian method of cooking in an extremely hot pan, usually a wok, with very little fat while keeping the food almost in constant motion.

Deep-Frying – Cooking by totally immersing the food in hot fat. The fat does the job of cooking by encircling the food with heat, thereby allowing it to cook faster sealing in natural juices and flavors. If done properly it’s not the health demon most people assume it is.

The Outdoor Group

Grilling – Cooking over direct heat with the food usually supported by a grate of some sort. This method can be performed indoors as well with the right equipment.

Smoking – This is actually two sub groups. Hot smoking is cooking at temperatures that will cook the food at the same time it infuses the food with smoke flavor. Cold smoking is done with the heat source separate from the cooking chamber so the food is enveloped in low temperature smoke that will infuse flavor without cooking.

Rotisserie – Like grilling, this method does not necessarily have to be done outdoors for the lucky few that have the capability in a well-equipped kitchen. Either way this is cooking with the food suspended over or next to direct heat and rotated via by some mechanical means.

The Sauce Group

Here’s where it gets a little dicey and can separate the cooks from the pretenders. Some of these techniques are best learned at the elbow of someone who’s been there before. But don’t let that stop you from digging in and trying on your own. You may come with some pretty awful stuff, but the attempt will teach you a lot.

Stock – A cornerstone of cooking, whether, meat, fish, poultry or vegetable. A low and slow cooking that’s meant to draw the true essence of flavor into a liquid form.

Brown Sauce – Usually made with beef or veal, but can be made with any brown stock made from roasted bones, flavored with aromatic herbs and vegetables.

Demi-Glace – Similar to brown sauce only made without a thickener and reduced to thicken and intensify flavors.

White Sauce – Also known as Béchamel, made with milk and or cream and thickened with a roux (flour and butter paste)

Veloute – Constructed very much like white sauce, except the milk is replaced usually by a light colored stock of either meat or poultry. It is often enhanced with egg yolks and butter at finishing.

The “Aise” Family – This includes Hollandaise and all its progeny like béarnaise, choron etc. and mayonnaise and all its descendants like aioli, remoulade etc. These are all emulsion sauces with egg bases and a body made mostly of oil or butter.

Other Emulsions – This can range from aiolis or butter sauces to vinaigrettes, to pan sauces that are thickened or finished last minute with butter and or cream.

Gravy – A sauce in loose terms only. Gravies are usually made with the juices collected from roasting meats or poultry. The non-thickened varieties are sometimes called “Jus” in modern menu vernacular.

The Soup Group

The Hearty Family – This includes all the varieties you want to serve in meal-sized bowls like beef stew, chicken and dumplings, chili, chowder and minestrone.

Bisque – Usually and intensely flavored soup that’s been thickened with rice, potatoes or a flour paste called panade.

Purees – Similar to bisque in nature but usually made with a single vegetable flavoring and thickened by pureeing the entire mass via some mechanical or manual means. Often times these soups are finished with cream.

Creams – Any soup, thick or thin, where a significant portion of the liquid is either milk or cream.

Broth – Often confused with stock, both are liquids that have been flavored with aromatics. But the basic building block of stock is bones whereas broth is composed from pieces of meat giving it more collagen. This is the lip sticking quality that gives broth its viscous body.

Consommé – A broth that’s been clarified with egg whites

The Miscellaneous Group

This is a hodgepodge of techniques that will give you a little more depth to your creativity.

Papillote, Packages and Pouches – This is where the food is wrapped and sealed in paper, foil or sometimes a natural wrapper like corn husk or banana leaf. The packages can be cooked by baking, steaming, boiling or grilling.

Dumplings – This is a very broad category of foods and methods that includes many varieties that I’m going to break put into two families. The filled dough variety and the nothing but dough variety. The filled dough relatives have names like ravioli, dim sum, kreplach or pierogi. After filling, these succulent siblings can be steamed, boiled, baked or fried. The nothing but dough relations generally just go by the name “dumpling” but sometimes have the main flavoring preceding their surname such as apple or onion. Also on this branch of the tree are hush puppies, zeppoli and matzoth balls.

Croquettes – Usually a fried delicacy, but sometimes baked. A soft filling of any manner of meat, cheese, vegetable or fruit encased in a crisp shell.

Brining – Very popular these days. Besides turkey at Thanksgiving, it’s an essential step in the process of smoking certain foods, like salmon or ham. But will often stand on its own in foods like gravlax or prosciutto.

Paté – A French term to describe a dish made with forcemeat (ground) of innards or any kind of meat. But the technique occurs in other cuisine and has recently been tagged to concoctions of vegetables or fruits as well. Cold meatloaf is technically a pate.

Charcuterie – Pardon my French, but they did have a huge influence on the world of cooking. This term covers all manners of sausage making and preserving of meats.

The Baker’s Group

This group of techniques is where the art of cooking meets the science of food. Precision in measurement, combination of ingredients and technique is of utmost importance. Discipline and a strict adherence to formula must replace the looser attitude you can give to other areas of cooking. But, as in life, there are no absolutes. Once mastered, these techniques will reveal many ways to tweak and stretch a recipe to your will.

Yeast Breads – These can be savory or sweet, loaves, rolls or doughnuts. They can be baked, fried or steamed.

Quick Breads – The “Quick” generally refers to the active leavening that’s achieved with eggs, baking soda, baking powder, and any combination thereof. These can be baked in loaves or cups (then they’re called muffins). Or steamed in molds which will change their name to pudding.

Pies, Tarts and Cobblers – Be they one crust or two, hand held or deep dish, cream filled, fruit filled, custard or meat. The basic construction varies very little.

Cakes and Tortes – The basic building blocks of flour (usually wheat but can be any variation), sweetener (sugar, honey whatever) and leavening (very similar to quick bread) rarely change. The differences all come in the flavoring and final construction.

Icings and Frostings etc. – Really a sub group of cakes and tortes, but for this purpose it stands alone. I’m including in this arena fondant, buttercream, ganache, boiled icing and all the wondrous creations done with pulled sugar.

Soufflés and Mousse- A seemingly daunting hurdle to the novice, but once the simple construction of flavoring base lightened with egg whites in the case of soufflé or whipped cream for mousse is mastered the sky is the limit.

Custards – Learning how to manage both breeds, baked and stir-cooked over heat, opens opportunities for both sweet and savory variations.

Puddings – A difficult process to pin down because of the wide range of foods that can be called puddings.

#3 Learn the Relationships of Aroma, Flavor, Texture and Color

The relationships of aroma, flavor, texture and color are possibly the most important aspect of improv cooking. In order for any dish to be cooked well, the dish must be whole. It must appeal to all the senses completely and with harmony. Webster’s Dictionary describes these elements in the following way;

Aroma – A pleasant characteristic odor

Flavor – the taste experience when a savory condiment is taken into the mouth

Texture – The distinctive physical composition or structure of something, especially with respect to the size, shape, and arrangement of its parts.

Color – That aspect of things that is caused by differing qualities of the light reflected or emitted by them.

To make all of this work in harmony is no small task. Whether from recipes or you’re imaginations it’s the crux of all cooking. To neglect or diminish anyone of these elements would result in a dish that’s not complete. And by contrast, to enhance or over emphasize anyone of these elements as well would result in a dish that is off balance and probably not very appealing. So how do you know when you get it right? Is there a formula or system of measuring these elements that can insure all the pieces of the puzzle are in place? No, you just know when it works. Even though the balance of these elements is crucial, the right answer is up to you. Let your self go and become the dish or as was first said in Caddyshack “Be the ball!” Let your senses tell you what’s happening in that pot or pan. Smell, taste, look and even listen to the food as it cooks. It has a great story to tell if you let it.

#4 Learn the Art of Accompaniment

Very few things we cook stand-alone. Even the most well-crafted stew or soup becomes even more complete and interesting by what it is served with. The gamut of choices can range from side dishes to condiments to beverages and even to the choice of lighting or music. In fact there are too many choices to discuss in detail. The best way to approach this dilemma is to first understand the goal. Because there are huge differences in these as well, a simple lunch for two suggests a different set of choices from a large family gathering or an elegant supper. Throw this into the mix along with your own level of ability or comfort with certain techniques and dishes and well I think you get my point. Perhaps the best way to approach this step towards Improv Cooking is to begin with what you know, because just as the right accompaniments can make a meal, the wrong ones can just as easily destroy it.

#5 Cook With Others

“One can acquire everything in solitude except character.”

Stendhal, On Love, 1822

Unlike jazz, comedy or any of the other improvisational arts, where the act of improv is rarely done alone, you rarely think of cooking as something that can and should be done with others. Yet there are the accidental improvisational sessions that happen all the time.

While developing the skills of Improv cooking, you should plan several intentional cooking sessions centered on a specific dish or meal that two or more people can prepare together. Cooking with someone else can magically open a door to your imagination.

#6 Taste Analytically

I started cooking because I wanted to understand the magic behind the food I was eating. Tasting smelling and analyzing ingredients to understand the effects each can have within a dish is an essential improvisational skill. The more you do it the easier it becomes to unlock the magic of a dish. This skill coupled with a solid understanding of technique will enable you to accomplish great things in the kitchen.

#7 Break the Rules.

Without a sense of exploration, which is the ultimate rule breaker, we would have never walked on the moon or experienced Nouvelle Cuisine. The space program produced hundreds of modern conveniences we enjoy today. Yet many food writers and Chefs look upon Nouvelle Cuisine with the same disdain as the embarrassingly wide collars and polyester clothing of the day. Nouvelle Cuisine left us with a legacy of pushing the envelope. Unlike any other period in cooking, Chefs were taking the expected and giving us a whole new way to see it. The foods, techniques and presentations that seemed far out and strange then have today become not only the norm for many Chefs, but a jumping off point to even wilder ways to cook. Breaking the rules is the mantra in many kitchens today. Savory foams, laser printed edible paper, carnival midway snacks served in the palaces of high cuisine are just a few of the ways rules are being broken. If something feels like a rule the next time you’re in the kitchen, then break it. You may create something inedible, but you will learn a valuable lesson. I can’t emphasize enough that once you combine your increased knowledge of techniques, flavors and construction your imagination will be free to see new avenues to explore. Soon the rules will start disappearing.

CHICKEN BREASTS IN MUSTARD PAN SAUCE IMPROV

Chicken Breast, boneless and skinless

Unsalted Butter

Kosher Salt

Fresh Ground Pepper

Veloute Sauce

Good Grainy French Mustard

Egg Yolks

Lemon Juice

Chives for garnish

Butterfly the chicken breasts or pound them to 1/2″ thick. Season each liberally with salt and pepper then set aside. Heat the butter in a large skillet over medium high heat until it foams and begins to brown. Add the just enough chicken to the pan so its not too crowded. Brown the breasts on one side then turn and cook for about 4-5 minutes. Remove the pan from the heat and lift the chicken breasts to a warm platter. Repeat the process again if you need to cook more chicken. If not, return the pan to the heat and add the veloute sauce. Stir in the mustard and reduce the heat to low. Scrape the pan to lift all the little bits of browned chicken stuck to the pan. Beat the egg yolks in a small bowl. Add a little of the warm sauce to the yolks to warm them then stir the mix into the warm sauce. Return the pan to the heat, but do not let the sauce boil. Finally, stir in the lemon juice and adjust the seasoning if needed.

Return the chicken and any accumulated juices to the sauce and warm briefly. Serve the chicken topped with a little sauce and garnished with some snipped chives.

Improv Hint: The veloute sauce in this case should be a little on the thin side. The simmering in the pan, the mustard and the egg yolks will have an affect on making it a little thicker. Plan on about one-third cup of sauce per chicken breast.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere L’Ecole de la Cuisine Francais. The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises’ re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ike’s Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called “IMPROV COOKING”.

If you are a business owner or even if you are about to become one, there is a good chance that you have heard of innovative internet marketing ideas before. Although you may have heard of these ideas before, do you know what they are? Do you know what they can do for you and your business? Are you using the same old marketing techniques used by everyone else in the industry and struggling for traffic and business? Lets examine the advantages and disadvantages of using innovative internet marketing ideas to promote your business.

Before you start to examine the advantages and disadvantages of innovative Internet marketing, it may be a good idea to examine exactly what it is. As a business owner or a soon to be business owner, you likely already know what Internet marketing is. Marketing is getting your business out into the general public; it is done by targeting your intended audience, your customers. That targeting is done by way of the internet; thus the title, internet marketing. It is also important to understand how to be innovative and how that ties into internet marketing. Innovation is another word that is often used to describe something new; therefore, innovative Internet marketing ideas are relatively new ideas, particularly ideas that have just recently been developed.

When it comes to innovative internet marketing ideas and your business, you will find that there are a number of benefits. One of those benefits is the ease of use. Even if you do not have a large amount of computer experience, you will often find the internet easy to use. Whether you are interested in making your business an online website, starting a business newsletter, or conducting a demographic analysis online, you should easily be able to do so. Even if you do not know how to start up your own newsletter, do an online poll, or make your own website, you should be able to learn, often in no time at all. The internet offers information on starting all kinds of businesses.

Once you have chosen your niche, or specific area or product that you would like to promote or sell, try searching the internet for similar products or services. In this way, you can determine any potential competition. If competition exists, you can decide if you want to compete, or find a complimentary product or service to promote. If competition doesn’t exist, and there is a market looking for answers to a question, this would be a perfect niche market to begin a business in.

In addition to using the Internet to put your innovative marketing ideas to into motion, you can also use the Internet to find those ideas. Using the Internet to find innovative Internet marketing ideas is a relatively quick and easy process. By staying up-to-date on the latest business and marketing news or by performing a standard Internet search, you can easily be kept in the loop, when it comes to Internet marketing ideas, particularly new ones. If you have a niche that you are interested in, often signing up for related newsletters or chat rooms can lead to the discovery of a new business idea or marketing technique. If you put those ideas into motion, as soon as you hear about them, your business may be given an edge above the rest of its competition. In fact, a new innovative Internet marketing idea may be just what you need to get your business up and running.

What is also nice about innovative Internet marketing is that, although it is relatively easy to develop your own marketing ideas and execute them, you don’t necessarily have to. For example, there are a large number of individuals who specialize in Internet marketing. Those individuals, who are often referred to as internet marketing specialists, can be found online. An internet marketing specialist is a trained professional who can not only come up with new ways to market your internet business online, but they can also execute those ideas for you, for a reasonable fee. Whether you don’t have the time to develop an effective marketing plan or if you want to avoid the hassle of doing so, an internet marketing specialist may be able to offer you assistance.

Although there are a large number of advantages to using innovative marketing ideas to promote your business, there are also a few disadvantages to doing so as well. One of those disadvantages is the fact that innovative marketing ideas are new. With new marketing ideas, they have sometimes yet to be tested or proven; therefore, you are really given no guarantees that a new, innovative Internet marketing idea really will work. Of course, it is important to remember that with business, there are always risks. Trying a new innovative internet marketing idea may not work out to your advantage, but it may also be the best thing that has ever happened to your business.

Barb Asselin is an author and owner of Asselin Group, an online publishing company. For more articles relating to internet marketing, visit http://marketing-strategies.asselingroup.com or for other aspects of internet businesses, visit http://www.asselingroup.com/ebooks-internet.htm to read our articles or ebooks. Visit http://www.asselingroup.com to see all that Asselin Group has to offer, including municipal directories, real estate articles and sign language ebooks.

Your child will soon grow up to really appreciate their surroundings. They will soon be at the stage where they will understand the necessities of what a bedroom should be like. Then comes the inevitable: they’ll choose the furniture for their selves. Of course, there’s nothing wrong with that because they are in charge of their own room.

The bed is not the only thing that your child will change. They’ll change the complete makeup of the room from the headboards to the bookshelves. Fortunately you can find complete childrens furniture in online stores and look at them with your child. You won’t be disappointed in the selection of furniture that’s available.

A child’s bedroom should reflect more than just the bed; it should reflect their imaginations. If they are adventurous and action-oriented, then buy furniture that’s geared toward that. Fantasy-filled? There’s furniture for that, too. There is nothing that can’t be done in this regard. Your child will have much furniture from which to choose and you’ll be able to go with them.

Your child’s bedroom is going to more than just a bedroom, too. It’s going to be a central area where games are played and friends are going to spend the night. As such, you should buy childrens furniture that best reflects the child’s needs in regards to space and imagination.

The best option is to buy them online because many stores have limited time from which to shop. At least online, you can shop to your heart’s content.

To learn more about childrens furniture you can research more through some trusted website or learn more through children bedroom furniture.

Many people start to look into why their lawnmower, snow blower, or chainsaw doesn’t start or run properly only to fail and curse in frustration. There is a reason for this that anyone can overcome just by avoiding these 5 common errors.

1. They have no plan of attack. If you were to decide to put a garden in your backyard or to build a garage to work out of you wouldn’t just start cutting wood and nailing it together. You would in fact purchase a design or create one yourself. If you are going to resolve the issues with your small engine equipment, you must have a plan of attack to avoid repetition and to ensure you cover all the bases.

2. They never check the basics. There are a few simple things that every internal combustion engine must have to operate properly whether it’s on your boat, car, lawnmower, or trimmer. These are: Compression, Spark, and a Proper Fuel/Air Mixture. You cannot attempt to resolve your small engine problems without knowing if these things exist at acceptable levels in your unit.

3. They don’t check things properly. The biggest thing I see on the internet in forums and blogs about small engines is that they claim to have spark coming to their sparkplug but the engine won’t fire and fuel pours out the exhaust or the plug is wet. Spark performs differently under compression then it does without it. You cannot accurately test for spark by resting your sparkplug against the engine and cranking it over. If your ignition module or sparkplug are weak and not providing sufficient output (about 12KV or more) you may in fact see spark when tested without compression but as soon as you try to run the unit the spark disappears.

4. They never move ahead to the next possible issue. Someone once told me that the definition of insanity is doing the same thing over and over again expecting a different result. If you have no spark, for example, cleaning your sparkplug and retesting and retesting isn’t going to get you spark. You need to know how the ignition system on your engine works and properly fault find the issue at hand moving ahead and systematically removing what could be causing the issue.

5. They don’t seek professional assistance. Sometimes a problem is bigger than you can handle, or maybe you need to learn some things to resolve a specific small engine problem. Going to your neighbour who tuned up his lawnmower at the start of the year, or your local automotive repairman won’t get you what you need. Automotive isn’t what it used to be and unless your mechanic was wrenching in the 1970s then he probably doesn’t really understand your small engine. This is because they are designed and operate differently. Cars and trucks have computers and modules that are tested using a code reader whereas your snow blower does not. If you don’t know how a small engine operates exactly, then you probably will never solve your problem. I don’t ask my dentist why my back hurts and I doubt you do either.

So if you’re trying to resolve an issue with your lawnmower, snow blower, or riding mower, remember these simple mistakes and avoid them. Seek out a reliably trained and experienced Small Engine Technician and ask his advice. Learn to do simple trouble shooting and fault finding techniques that are proven and work every time because they follow the basic principle of how small engines work.

Best regards,

Al

P.S. You can download a free checklist that will work with any small engine running problem here.

Al Smith

[http://www.theglobalsmallenginecommunity.com/]

Stihl Master Service Technician, Husqvarna University qualified, Kohler & Briggs certifed, Toro, Lawnboy, MTD and many other qualifications and experience.

I used to be the service manager for a large local small engine shop and now am exploring online options for business as well as servicing select customers equipment to maintain and repair them. They include all kinds of small engine powered units from trimmers and chainsaws to riding mowers and zero-turn units. I have been a mechanic both as a hobbyist and as a professional since 1987, served 20 years in the Canadian Air force, and have rebuilt Motorcycles, Trucks, Snowmobiles, and anything else I could get my hands on.

I am highly respected in my local community and believe that anyone can do anything provided they have the desire to learn and the resources available to them. My online goal is to provide quality information at reasonable costs (free if possible) on small engine maintenance and repair to assist the person with the desire.

You can see me on different posts as TheAlSmith and providing answers as an expert at AnswerGem in their small engine forum.

Fast car on open roads. It is a perfect picture for any car enthusiast. But you have to go to your work and also drop your kids to school. This is the real picture for most of us. We need to save time when we don’t have any. A typical individual has so many odd jobs to complete that a car can, without doubt, facilitate their accomplishment. Financing your car doesn’t fit your idea of the way of buying your car; then probably you are still stuck with traditional car buying methods. Shed your inhibitions with regard for car financing because it undoubtedly keeps in mind your financial caliber before furnishing you with a car finance loan.

Car financing has taken a new spin with regard to providing investment for buying a car. So, how do you finance a car? If this question leaves you baffled, then you have to go a long way in the process of buying a car. The term ‘financing’ in relation to buying a car connotes either rendering loan to buy the car or lease the car to you. You are probably concentrating on the former meaning. Many people are in favour of talking car finance from dealership for it seems like a convenient option. It seems easy; you select a car, fill out a credit application, and drive away with your car – all in a day’s work. Car finance through dealership will give you car finance on weekends and even at nights when other banks and credit unions are closed.

Seems convenient, isn’t it? But there is a catch. The dealer will be certainly charging you more for your car finance. Usually car buyers are overcharged by 3% on their car finance. A great number of complaints about car financing are related to dealers. 0% APR is not only attractive but lures the buyers to acquire up car finance not meditating if it is feasible for them. There are very few people who can actually get a 0% APR. Thus car finance deals usually fall midway thereby making car finance experience an extremely distressing one. You are buying a new car and probably for the first time, you certainly want it to compliment your enthusiasm. There are few elementary things that need to be kept in mind before taking that crucial primeval step in car buying.

First and foremost in car buying and financing is checking your credit score before you apply for a car loan. Many people are unaware of the fact that they even have a credit score. You can expediently check your credit score online. So, if you have bad credit history then probably you will be paying more interest rate for your car finance. If your credit score drops below 550, then probably apply for new car finance is not such a good idea. First repair you credit score. Repairing credit score requires little effort, helps you repay your debt and retain your credit report. Online car finance companies can get you car finance loan even if your credit score is lower than required. Your car finance loan can get approved in minutes. Online car finance companies have revolutionized car finance procedure. With lowest online car finance rates, no application fees, or down payments car finance companies provide a formidable competition to car dealers. Car finance companies have set a standard for providing car finance that is worth opting for.

70% of cars are obtained by some kind of financing. You can even finance a used car. The process is as effortless and undemanding as financing a new car. The essence to finding the right car finance is doing to research about your kind of car. Knowledge is power; you must be awake to this age old logic. When so much information frequently exists, then why not make use of it. Find out how much your car costs by comparing rates with local dealers. Very decisive, is cognizing how much, you can afford. Calculate, you monthly income and deduct your usual monthly expenditure to find out how much you can afford on a monthly basis. Compute carefully, otherwise you will find difficulty in repaying your car finance loan. And you definitely don’t want to fool around with your repayment plan because a lot is at stake. You can seek free advice for your own car finance online through credit unions and loan institutions.

You are a car enthusiast, a car consumer, a just a person who needs a car you ought to drive the best car. And why not drive the best car, when you have access to the best car finance plans. Car financing is a transparent route that leads you to become a car owner. Car finance loans are usually short term loans ranging from 36 to 72 months. Shorter loan term imply, lower interest rates and will prove to be cheaper. You have been working hard to select the car you want; there is a fairly good chance that you would not have to work so hard for car finance. So, sit back relax and enjoy the ride.

After having herself gone through the ordeal of loan borrowing, Natasha Anderson understands the need for good quality loan advice. Her articles endeavor to provide you the wise counsel in the most elementary way for the benefit of the readers. She hopes that this will help them to locate the loan that beseems their expectations. She works for the UK secured loan web site [http://www.ukfinanceworld.co.uk.To] find a Secured or unsecured loan that best suits your needs visit http://www.ukfinanceworld.co.uk

Increase your profit potential by identifying – and avoiding – these 11 marketing mistakes.

MONSTROUS Marketing Mistake Number 1: Sinking a Fortune Into an Unproven Product

Is your business idea built on market research or a hunch?

Entrepreneurs often fall in love with their products or services before they determine if there’s a real market, and they throw fistfuls of money into the venture. If you, your spouse, your uncle, and your neighbor think you’ve got a winning idea, that’s simply not enough qualified input to run to the bank and drain your savings account!

Avoid this mistake by:

• Conducting your detective work (research).
• Testing your business idea with the real marketplace.

MONSTROUS Marketing Mistake Number 2: Believing That “If You Build It, They Will Come”

Do you think you have a product or service that will practically sell itself?

Trust me – you don’t.

There is a misconception among small business owners that, with the right product or service, your customers will simply “find” you when you open your doors for business. Whether you have a physical storefront on a corner lot in the busiest part of downtown, or a graphically pleasing online storefront offering easy access to your hot products and services, your customers will not find you if you do not market to them.

The day you open for business is the day you put on your “marketer’s hat” and never take it off. You must consistently move product, or schedule service time.

To stay in business you must profit.

To profit you must sell.

To sell you must market.

The good news is that, with a marketing strategy, you take the control out of your potential customers’ hands and put it into your own. If you have a product that will “practically sell itself,” then your marketing job will be easy. Just remember that the job must still be done.

Avoid this mistake by:

• Defining your niche market and USP (Unique Selling Proposition) that differentiates you from your competition.
• Developing a marketing action plan and strategy to reach your niche market with your USP message.

MONSTROUS Marketing Mistake Number 3: Trying to Reinvent the Wheel

Marketing is an age-old practice with some very basic principles. Yet, I’m sure you’ve read many marketing information products that stress the importance of being innovative and creative with your marketing efforts. It’s easy to get caught up in the innovation process and forget that the REAL focus should be on results.

Avoid this mistake by:

• Emulating success instead of trying to create something completely new. Please note that I am not saying, “copy” what others are doing. Look at the basic structure of a tactic, campaign, advertisement, or event and use the same formula as a basis for developing your own tactics.
• Realizing great marketing ideas are used over and over again with just the right twist to make them fit a specific business. Focus on results, and choose imitation over innovation to create your own twist on a proven, winning technique.

MONSTROUS Marketing Mistake Number 4: Over-Preparing and Doing Nothing

The fear of failure can be powerful. So powerful that we do everything we can think of to prevent it. Yet, there is a point at which we are so busy preparing, organizing, and researching to prevent failure that we never get around to the actual marketing of the business. Here are two things to remember:

1. Activity is not productivity.
2. In order to sell a million of something, you have to sell the first ONE.

Avoid this mistake by:

• Doing something! If you believe in your business and have done your detective work, it’s time to dive into the marketing pool. Start small, track results and build from there.
• Not being afraid to make a mistake. Mistakes are the entry to success. At the very least, a failed promotion means you have SUCCESSFULLY determined what promotion does not work. And, to learn what does NOT work is a valuable tool in getting you closer to discovering what WILL work.

So, go ahead. Fail a little. It will make your eventual successes even sweeter.

MONSTROUS Marketing Mistake Number 5: Boredom

When I was working for an ad agency many years ago, I had one client that was running an extremely successful ad campaign. After about six months, I received a phone call from the client. He wanted to develop an entirely new campaign. When I asked, “why?” he simply said, “I’m bored with the one we have.”

What?

That client may have had the money to spend on a new campaign due to “boredom” but you and I usually don’t. Yet, I’ve often seen my small business clients switch promotions for the same reason. This is detrimental to your business!

“Losing money” is a reason.

“Boredom” is not.

Avoid this mistake by:

• Remembering that, what is old to you, is new to an untapped target market. If you have a promotion that is consistently getting you results, stick with it until results show you its time for change.
• Testing new promotions without abandoning the current one. Then track results. Never swap a current promotion with a new one that hasn’t been tested.

MONSTROUS Marketing Mistake Number 6: Relying on Networking to Generate Sales Leads

Joining the Chamber of Commerce and schmoozing at association meetings can put you in contact with vendors and possible joint venture partners, and will be invaluable exposure for you as a community supporter – but it will rarely generate substantial sales leads.

Everyone else who attends these “meet and greet” assemblies is there to do the same thing you are. You may be able to make some valuable contacts for future ventures and promotions, but one-on-one networking is time-consuming and results are unpredictable.

Avoid this mistake by:

• Treating networking opportunities the same as any other marketing tactic. Track results by determining your costs and measuring your payback.

MONSTROUS Marketing Mistake Number 7: Doing What Your Competitors Do

It’s important to be aware of what your competitors are offering, but do not let it dictate the strategy you use for your own business.

If your competitor wants to be the low price leader, let him. Don’t try to become the “lower price” leader. Chances are this will lead you to financial problems because it will thrust you into an ugly price war.

If your competitor wants to tout low prices, then you focus on value. Bargain hunters don’t necessarily want the lowest price. They want the best VALUE. Make what you have to offer something of value.

Avoid this mistake by:

• Finding an unmet need or want of your target market, and fill it to differentiate your products and services from your competitors.
• Giving customers a reason to choose you over your competitors. Define your USP, and identify your niche market.

MONSTROUS Marketing Mistake Number 8: Not Targeting a Specific Market

If you believe your market is “everybody,” you will struggle to attract people who will buy from you. The value of target (niche) marketing is one of the toughest sells I make to my clients. They understand the logic of it, but the “fear of losing a potential customer” gets the best of them.

Avoid this mistake by:

• Viewing the practice of niche marketing as inclusive, not exclusive.

Think of your business as part of a person’s support group. It’s logical to say, “Everybody needs a support group so my business should attract everyone.” But, will it? People – your customers – want to go to a support business that understands their specific concerns, needs, and wants. Make sure you ARE that business by targeting a niche market.

MONSTROUS Marketing Mistake Number 9: Targeting a Market You Can’t Reach or One That Can’t Afford You

Targeting a niche market is the smartest way to market. Yet, targeting a market that is too specific will limit your ability to succeed long term. For example, a market that might be too specific would be: female pilots under the age of 35 who fly ONLY New York to London flights. That’s a pretty narrow market to sustain your business in the long term unless you can capture the ENTIRE market with a product or service that has a high profit point and customers need to use or replace it often.

In that same vein, a market that is begging for the service or product you have but cannot afford it will also be a business impossible to sustain. Never compete for someone’s rent money. Your target market must have the means to buy your products and services.

Avoid this mistake by:

• Creating your customer profile to identify characteristics of your potential buyers,
• Identifying a niche market,
• Examining the long term potential for new and repeat sales.

MONSTROUS Marketing Mistake Number 10: Focusing On Acquiring New Customers Instead of Promoting to Current or Previous Customers

When you first start a business you have little choice but to focus on gaining new customers. The cost of finding those new customers can be expensive, which is one reason it is so important to really target a specific niche. However, once you’ve made just one sale, you’re ready to start looking at other marketing options.

Wouldn’t you like to:

… slash your marketing costs by half or more?

… reach proven buyers for your service or products?

That little goldmine of proven buyers available to you “on the cheap” is already yours in the form of current and previous customers.

Any respected marketing guru, past or present, online or offline, will tell you that the biggest asset your company has is your customer base.

Avoid this mistake by:

• Realizing that, when a sale is finalized, it is the beginning of your relationship with that customer, not the end.
• Offering additional products or services to current customers. If you don’t have your own to offer them, then develop a referral, joint venture or product bundling program so you can reap profits from your already-interested (and buying) customers.

MONSTROUS Marketing Mistake Number 11: Not Systematically Following Up on Leads

The least expensive part of business is making the sale. The most expensive is generating leads – finding the people who are interested in what you have.

Once you find people who express an interest in what you have to offer – whether they buy from you or not – you MUST develop a follow up system that will keep marketing to those interested prospects. A person who has expressed interest in your products and services is far more likely to eventually buy from you than someone who did not respond at all!

Avoid this mistake by:

• Curbing the tendency to become obsessed with generating more leads until you have exhausted the ones you already have.
• Developing an easy, systematic follow up for leads, designed to convert a “maybe” into a “yes.”

About The Author

Susan Carter helps business owners “do more with less” to operate and market their small and growing businesses. She is the author of How To Make Your Business Run Without You, and SPLASH Marketing for Overworked Small Business Owners. Carter offers FREE book chapters, and distributes free business-building advice in her twice-monthly ezine, SuccessExpress Press, available at http://www.successideas.com susancarter@successideas.com

Automotive repair training is one of the most practical courses you could ever take. Like good teachers, doctors and chefs, anywhere in the world you are, there will always be a need of people who good at repairing cars.

One of the most frustrating (and sometimes frightening ) thing for drivers is the times when their vehicles breakdown in busy traffic or on lonely country roads. And what is worse, is hiring auto mechanics who are no good and hence are unable to solve the problems.

It is no surprise that some so called auto technicians or auto mechanics have no previous training. They have learned how to “fix cars” by watching their dads work on their cars.

Whilst experience is a great teacher, it does help a mechanic to become more skillful if he had automotive repair training. Such training lays out the theory and practical aspects of repairing an engine.

One must remember that the car engines of today are a lot more complex that 20 years ago. There are sophisticated computer systems, braking systems and suspensions. An auto mechanic needs to keep abreast with rapidly changing auto technologies.

Automotive repair training gives aspiring mechanics up to date knowledge of the modern day engine and how to solve the problems such engines experience. This training can be done entirely via correspondence. The course materials are delivered right to the door of the student.

What is more, getting this training via correspondence is a time saver – it allows the student the opportunity to study in his spare time whilst getting vital on the job experience.

If a career in car engine repair intrigues you, seek quality online schools that offer car repair training online or via correspondence. Look for schools that have been around for a while and have a proven track record.

Next, find out which online school offers the top rated automotive repair training. Visit: http://www.DistanceLearningDegrees.org

You’ve probably read the previous piece on North Indian breads. This article focuses on North Indian cooking, which includes cooking style, spices used, terminology and some common foods.

North Indian cooking is nearly always quite spicy and uses a large number of spices in any given dish. The terms used for various dishes are normally descriptive of the food itself like Jeera Aloo for instance, which literally translates to ‘Cumin seed Potatoes’. Like most cultures there are also some misleading names like ‘Butter Chicken’, which is actually marinated chicken cooked in a tandoor and served in smooth, tomato gravy and doesn’t contain any butter. There are also terms which aren’t related to the food in question, like Pulao, which is rice cooked with spices and vegetables. The term sabzi (sub-zee) is used quite liberally when describing nearly any dry, vegetable preparation. The same applies to the term dal, which is used for most types of lentils. The term tari (tuh-ree) denotes gravy and is suffixed to the name of a dish when it has gravy.

In these days of fusion food, it is difficult to pin down a set of spices that a given region can claim. However, traditionally, north Indian cooking uses the following spices and herbs:

• Cumin seed (Jeera)
• Ajowan or (Ajwain)
• Red Chili Powder I – Flavor over color (Lal Mirch)
• Red Chili Powder II – Color over flavor (Degi Mirch or Kashmiri Mirch)
• Turmeric Powder (Haldi)
• Dried Mango Powder (Aamchur)
• Coriander Seeds (Sabat Dhania)
• Coriander Powder (Dhania)
• Fresh Coriander Leaves (Hara Dhania)
• Green Cardamom (Choti Elaichi)
• Black Cardamom (Badi Elaichi)
• Cinnamon (Dalchini)
• Garam Masala – A set mixture of spices – roasted cumin, cinnamon, cloves, caraway seeds, nutmeg (and/or mace) and green cardamom seed or black cardamom pods. The composition of Garam Masala changes from region to region.
• Dried Fenugreek Leaves (Kasuri Methi)
• Black Mustard Seeds (Rai)

This list is by no means complete – there are many more spices used in every day North Indian cooking – the purpose of this article however is to provide a feel for North Indian cooking.

Different spices are used in different situations, in different ways. The flavor and characteristics of spices change if you’re dry roasting them, frying them, adding them before simmering to cook or after cooking.

Our first foray into traditional North Indian cooking could start with a simple vegetable preparation, which we could either call Aloo ki Sabzi (‘Vegetable Preparation of Potatoes’) or Jeera Aloo (Cumin seed Flavored Potatoes).

Cumin Seed Potatoes / Jeera Aloo

Ingredients

- 3 Large Baking Potatoes

-One onion, chopped fine

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Chili Powder

-1 tsp Coriander Powder

-1 tsp Dried Mango Powder

-Salt to taste

-Chopped fresh coriander for garnishing

-Oil for frying

Method

First peel your potatoes, dice and then boil in lightly salted water. Then drain and let cool. Heat oil in your pan and add the cumin seed. After 2 – 3 seconds of crackling, add the onions and fry, stirring lightly for about a minute on low heat. Now add all the spices, except the dried mango powder and mix well. Throw in the potatoes, which should be nice and firm now and toss well, so the onion-spice mixture coats the potatoes all over. Simmer for about 5 – 7 minutes. Finally, add the dried mango powder and toss the potatoes on high heat, till there’s a thick, spicy sludge adhering to the potatoes. Garnish with the fresh, chopped coriander prior to serving.

These can be served with Rotis, filled in toasted sandwiches or just eaten as is for a snack.

As you can see, this everyday dish uses 5 different spices and one herb. There are some traditional dishes that use up to 30 different spices! These are now (in most part) a thing of the past and cooked only on very special occasions.

As an example, let’s say we’d like to try our hand at cooking a simple north Indian dish without a recipe, simply going by the style. Obviously we’ll need some north Indian spices, the most common of which are Jeera (cumin seed), Haldi (turmeric powder), Namak (salt) and Mirch (chili powder). The first step, in nearly every dish is to fry onions as it is a staple in north Indian cooking. When pink/transparent, we add some spices and fry some more. This gives us a thick sauce to which we can add a little water if we wish. This sauce will coat the vegetables or meat we’ll add later. Here’s a simple example.

Onion and Tomato Sabzi / Pyaaz Tamatar ki Sabzi

Ingredients

-3 Large tomatoes, chopped roughly

-Two Onions, chopped roughly

-2 large cloves of garlic, finely sliced

-1 tsp Cumin seed

-1 tsp Turmeric Powder

-1 tsp Dried Mango Powder

-1 tsp Chili Powder

-Salt to taste

-Oil for frying

Method

The process is really quite simple – we heat a little oil, add the onions, fry a little, add the garlic and continue frying till the onions are pink or translucent. Then we add the rest of the spices except the dried mango powder, mix well and finally toss in the tomatoes. The dried mango powder goes in at the end.

One major feature of Indian cooking is that vegetables are rarely left crisp or crunchy. They’re nearly always cooked till they’re very soft. This isn’t very good for the nutrition content of the veggies and I’d recommend cooking them till they’re just done and still have a bit of bite left.

The pan will be kept on a simmer for 5 – 10 minutes, till the tomatoes are cooked through. Finally we stir in the dried mango powder and it’s ready to eat! This dish is usually eaten with Rotis.

As you can see, the pattern is similar – fry onions (if using), spices, toss in vegetables, nuke them (or not) and serve. Now that we have an idea of the basics involved, let’s get on to the secrets!

The Cooking Methods (by Naheed)

Secret 1: Bhuno well.

This is an extremely important process and involves frying spices to extract most of their flavor. Remember not to overheat the oil (unless it is mustard oil, which has to be heated till it emits some smoke & does not froth when something is put in it). If dry powdered masala is being used, the oil should not be hot as the dry spices will burn. Some amount of water must be added if you feel the spices may burn. When making the masala, use onion paste along with ginger & garlic to which you will add other spices as required.

For meat however, the method is quite different. This is the last process for cooking meat in quite a few cases, or the process just before adding water to make the gravy. It is believed the real flavor of meat develops only if you devote upward of 10 minutes to this process. Meat releases some of its own fat which mixes with the spices and then the oil cooks the meat and helps the meat absorb the mixed flavors of the spices. How long to do so, is a question that has no fixed answer. As a guideline, stop when either the meat becomes too tender or the gravy becomes completely dry, or your guests start to get very restless. You will also notice that the meat & gravy tend to stick to the vessel if you do not stir them constantly. If they do, scrape it off; and if the gravy gets too dry, add yoghurt or water.

Secret 2: Bagharna

This is a simple process and is called Chaukna in Hindi. Here dry spices are added to hot oil and this concoction is added to a dish (e.g. Dal). Although a simple process, do not burn the spices. In fact it is advised that once you have added the spices, remove the vessel from the fire.

Secret 3: Dum Cooking

This is the art of slow cooking. It enables individual flavors to intermingle properly. This is also the method used for the last few minutes when cooking rice or biryani. In the old days, when food was cooked on coal or wood, the only way was to raise the distance between the flame & the vessel, or put the vessel in the dying embers, seal the lid of the dish with flour & put a few embers of coal on top of the lid. In dum cooking, it is essential the fire be at its lowest and the food will therefore take a while before it’s done. Rest assured that your patience will be amply rewarded. Thankfully modern cooking presents us with newer methods and one of the easiest is to put the whole vessel in an oven. If you do not have one, put a griddle (tawa) on the flame & then put the vessel on it. Also note that dum cooking meat will make the ingredients (meat, vegetables) exude the moisture or water within. A word of caution here: Try not to use a pressure cooker or the meat will not turn out right.

Secret 4: Frying

Simple you’d say. Well, yes it is. However, there are two types of frying. One is frying to cook and the other one to brown. For deep frying it is essential that there be sufficient oil to cover the item. For browning, the oil can be less but must be at a low temperature.

Secret 5: Using earthenware

Not only is earthenware cheap in India but it was also the first form of disposable crockery. Most desserts in India were traditionally served either on banana leaves or in earthenware crockery. Some of the better known five star restaurants in India still use earthenware. If you’ve noticed, tea at Indian railway stations is still served in earthenware glasses. Not only is it environmentally friendly, a special earthy flavor permeates the tea, which no cooking method can simulate.

Secret 6: Kewda Water

Kewda is the derivative of a desert plant with very fragrant leaves. The essential oil of this is heavily diluted in water which is used as a perfuming agent for food. Typically used in Firni and Zarda among other desserts and has no parallel.

The Ingredients

Secret 1: Dahi or Yoghurt

This is a wonder ingredient. Yoghurt lends a light buttery flavor to the creation as well as a light creamy consistency. For example, it is the base for some dishes like Rizala where the original flavor of yoghurt is completely transformed. Yoghurt when cooked transforms in taste to lightly sour and gives the gravy a creamy texture. All in all, it is an essential item. In a few dishes, it may be substituted by tomato puree but then the final result will be slightly different. Did you know vegetables cooked in yoghurt retain their shape? In fact in Dumpukth Fish, it is the yoghurt that preserves the shape of the fish. Also, at times if you have mistakenly added extra salt, add a splash of whisked yoghurt and cook for a while.

Secret 2: Onions

This is an essential ingredient in a lot of dishes and is commonly used for salads. A handy tip on handling onions is to remove the outer dry skin, cut in half and wash thoroughly to prevent your eyes from watering. Onions lend a sweetish flavor to cooking and are a common masala base. However when fried then mixed, the taste is totally different. So when the recipe says “fry onions”, you’d better fry them.

Secret 3: Cumin

There are two types of cumin seeds. The common white cumin seeds which are cheap are used mainly in vegetarian dishes. They are more often than not fried to get their flavor out. Sometimes as in a raita, they are dry roasted on a tawa and then ground. However, the more expensive black cumin seeds or Shah Jeera as they are commonly known as, are quite different in taste and flavor. The two are rarely substituted. Most restaurants substitute them in rice preparations, but then, what you get is something totally different.

Final Recipe

Now that we have quite a good idea of what’s involved in North Indian cooking, perhaps a slightly complex recipe is in order – Nihari. This is definitely not one of the dishes that one finds on the menu of five star restaurants. This is one of the dishes eaten with a lot of passion by all. In fact to have Nihari one must have the zest to wake up before dawn because it is a very hot meal and in most places where it is served, the service is over by 9am. It is a delectable broth of meat, cooked over a slow fire, mostly overnight and eaten in the early hours of the morning with a tandoori roti and an assortment of fresh herbs accompanied by loads of lemon. The meat is fulfilling and the broth is had as a refreshing and a rather hot soup. The other reason why one has it as a breakfast meal and that too only in winter is because it makes you feel very thirsty and rather warm. Don’t tell me I didn’t warn you.

Nihari

Ingredients

• 1 kg Nihari meat (or any other meat that’s available)
• 250 grams Onions, sliced
• 3/4 cup Ghee
• 2 tbsp ginger paste
• 2 tbsp garlic paste
• 2 tbsp dry roasted chickpea flour
• 1/2 – 1 tsp red chili powder
• 1 tsp Coriander powder
• 1/4tsp Turmeric powder
• Salt to taste

Spice mixture

Grind together the following:1/4 tsp. dried ginger, 1/4 tsp. mace, 1/2 tsp. fennel, 1/2 tsp. white cumin seeds, 2 large cardamom, 4 small cardamoms, 4 cloves, 6 black pepper seeds

Preparation

Preparation time 30 minutes | Cooking time 2-3 hours

• Add 2/3rd of the onions in moderately hot oil and when the onion goes soft add ginger & garlic paste along with ground coriander and turmeric powder and let it fry for about 3-4 minutes or until the oil comes on top again.
• Add the meat and cook over slow fire. The meat will let out its own water.
• When it is semi cooked, add the chick pea flour to 2 cups of water and leave the broth to cook over very slow fire for at least 45 minutes.
• The slower you cook the more flavors you will draw out.
• Keep the pot covered but no pressure cookers please.
• When the meat is as tender as it can get, add the spice mixture along with the leftover onions.

On a parting note, while cooking methods remain largely consistent and typical, knowing the spices will help tremendously. So while you’re cooking go on and add that sprinkle of black mustard seeds to hot oil and watch them crackle or throw in some curry leaves and savor the change in flavors!

Sid Khullar has written nearly 400 articles on food, cooking and other related subjects on Chef at Large. He welcomes recipe and photo contributions and is always looking to meet people passionate about the culinary arts.

Is it really necessary to be careful when you’re dining out? Can’t you just splurge when you eat out and watch your intake when you’re at home? Not if you want to lose weight! According to the National Restaurant Association, American restaurants bring in over 500 billion dollars in sales annually! Imagine what that figure must be worldwide! With grocery prices soaring, the majority of mothers working outside of the home, and so many people working long hours and living hectic lives, is it any wonder that we don’t cook anymore?

The problem, of course, is that with the growing obesity problem, and all the health-related issues that come with it, people are going to have to learn how to make wise choices when eating out in restaurants.

There’s absolutely no reason to give up restaurants! Let’s face it; their sales will probably continue to soar! Just follow these quick and easy dining out tips to help you make wise choices and you will be successful on your weight loss journey.

• Follow the new 5-4-3-2-1 Diet when dining out. No foods are off-limits!
• Plan the meal out in your mind before going to the restaurant. You might not be familiar with their menu, but you’ll be able to guess the basic choices. Go through step by step, from wine and appetizer to dessert, visualizing how you want the evening to go. When you sit down and look at the menu, remember your plan.
• Split a meal with your dining companion. Save money and have room for dessert!
• If no one wants to share a meal with you, put half to two-thirds in a “to-go box” for the next day.
• Order an appetizer as your meal. Add a small salad with the dressing on the side.
• Be specific when ordering. Ask questions and make requests.
  The restaurant is there to serve you and most are happy to do so. They want repeat customers!

  Order all dressings and sauces on the side so that you can dip your fork and control your portion. Order your food grilled, broiled, or roasted–never fried!

• Limit yourself to one glass of wine.
• Share one dessert with the whole table, or skip dessert entirely!
• A good dining out tip is to ask the waiter to keep the breadbasket or chip basket. If your dining companions want these things, then decide ahead of time exactly how much you will have and stick to the plan!
• Eat SLOWLY and savor your food. Put down your fork between bites. Chew well. Remember that it takes approximately 20 minutes for you stomach to register that you’ve eaten enough. Assess how you feel and stop eating when you’re no longer hungry.
• Eat with intention! Be a good listener and focus on your companions instead of your food.
• If eating in a fast food restaurant, never super-size. Ask the people at the counter what the healthiest choices are. Most have been trained to provide this information.
• At a buffet, use the salad-sized plates for your meal. Stay away from the salad bar with the exception of the fresh lettuce that you fix yourself. No creamy dressings! Don’t load your salad up with croutons, sunflower seeds, and cheese. Add only vegetables or beans. The other “salads” are loaded with fat and calories. Stay away from them. Choose meat from the carving station and add some vegetables. Allow yourself one small dessert.
• Never show up at a restaurant starving. If your hunger is over the top, eat a small salad before leaving home.
• Know that foods described as “smoked”, “barbecued”, or “teriyaki” are going to have high sodium and anything “breaded”, “sautéed”, “au gratin”, “scalloped”, or “creamed” is going to be high in fat.

Use these simple dining out tips to help you enjoy your restaurant experience. There’s no reason why you can’t enjoy a guilt-free meal and continue to lose weight!

Gail M. Davis teaches teens and adults alike how to eat healthy and successfully lose weight. You’ll find practical weight loss tips along with information about the new 5-4-3-2-1 diet plan, and much more throughout her site.

The ebb and flow of stock markets present opportunities to profit if an investor understands these cycles. Since 1900 we have had 27 bull markets with corresponding bear markets to make things interesting. Presently, we are experiencing the 6th longest and the 5th weakest stock market rally as measured by the Dow.

While this is interesting, it would be more helpful if we could better understand these cycles in the market. Well, the stock market does tend to move in cycles, short term (also called cyclical), and long term (also called secular). Secular markets typically can last between 10 to 20 years, while cyclical markets usually last between 2 – 3 years on average. Think of a secular market as the primary long term trend, while a cyclical market is simply a shorter term cycle within the primary long term secular market.

As investors and traders, we need to understand where we are within these market cycles, so we can be on the right side of the trend to enhance our success. For example, the market was in a secular bull market from 1982 – 2000, experiencing a strong primary uptrend where the Dow Jones Industrial Average increased over 10 fold from about a low of 800 to over 10,000. Of course, there were short term bear markets such as in 1987, however, the easy money was made on the long side as the primary trend was up.

However, here’s where the danger lies: The majority of investors today have only experienced a secular bull market, such as the one from 1982 – 2000. Most of us have not experienced a long term secular bear market where the primary trend is mostly sideways to slightly down. The last secular bear market lasted 16 years from 1966 to 1982. Just to give you some perspective, the Dow Jones hit a high near 1000 in 1966, and hit a low in the 800s during 1982. In other words, the Dow essentially was flat for 16 years. During this time, the ‘easy money’ was not made on the long or short side, but by being being a good stock picker identifying undervalued opportunities, special situation stocks, and sectors that are temporarily strong. Understanding whether we are in a cyclical bull or bear market greatly enhances our chances for success.

The problem is that the secular bull market that began in 1982 ended in 2000. Therefore, while the stock brokers advice to hold for the long term was good advice for a secular bull market, it is totally the wrong strategy for a new secular bear market. The market entered into a new secular bear market in 2000, and as history shows, this new secular bear market will probably last at least until 2010 or longer. The market rally from early 2003 until now is simply a cyclical bull market within the new long term secular bear market. Holding for the long term will not work in this new secular bear market.

Let’s look at each secular bull and bear market of the Dow over the last 100 years. As you can see, except for the secular bull market of 1921 – 1929, secular market cycles last on average 16 to 20 years.

- Secular Bull Market, 1982 – 2000, (18 years)

- Secular Bear Market, 1966 – 1982, (16 years)

- Secular Bull Market, 1949 – 1966, (17 years)

- Secular Bear Market, 1929 – 1949, (20 years)

- Secular Bull Market, 1921 – 1929, (8 years)

- Secular Bear Market, 1905 – 1921, (16 years)

Secular Bull Market, 1982 – 2000 (18 years)

Let’s work backwards, beginning with the last secular bull market, which lasted from 1982 – 2000. The Dow increased over 10 fold from a low of about 800 to a high in the 11,000s. The strong primary trend was up and the best way to make money was to be long in your positions. Only the nimble were able to take advantage of the few cyclical bear markets that occurred in 1987, 1991, and 1998. These pull backs were also opportunities to establish new long positions.

Secular Bear Market, 1966 – 1982 (16 years)

Prior to the last secular bull market, the market was in a long term secular bear market which lasted from 1966 to 1982. During this time, the market essentially went sideways for 16 years. For example, the Dow hit a high of about 1000 in 1966, and low in the 800s in 1982. If you would have followed your brokers advice to ‘hold for the long term’ you would have been greatly disappointed. Sixteen years is a long time to receive next to nothing in return on your money.

The chart of the Dow below from 1966 to 1982 is a classic example of what a secular bear market looks like. There were strong cynical bull and bear markets during this time that caused the market to essentially remain flat for 16 years. However, there were shorter term cyclical bull and bear markets that could be traded.

If you could use a time machine and jump forward 10 years from now, I think this how a chart of the Dow or NASDAQ might look. Both traders and investors will need to do their homework, seeking sectors and stocks that present great value opportunities.

Secular Bull Market, 1949 – 1966 (17 years)

The Dow was in a secular bull market from 1949 – 1966. Here the primary trend was up, which is typical for secular bull markets. The easy money was made by primarily remaining long throughout the cycle.

Secular Bear Market, 1929 – 1949 (20 years)

From 1929 until 1949, the Dow was in the famous secular bear market which also defined the Great Depression. After the nightmare crash from 1929 to 1932, the Dow essentially went sideways to slightly up for the next 17 years, but did not reach its old highs near 375 until the early 1950s. However, there were cyclical bull and bear markets during this long term secular bear market.

The Dow experienced the mother of all crashed from 1929 until 1932. Then from 1932 until 1937, the Dow nearly quadrupled from a low of about 50 to 200. Then from 1937 to 1942 the DOW lost about half of its value from near 200 to about 100 (cyclical bear). Then from 1942 to 1949 the DOW recovered (cyclical bull).

Secular Bull Market, 1921 – 1929 (8 years)

From 1921 until 1929, the Dow was in a strong secular bull market. Actually, from a chart perspective this period was very similar to the more recent 1982 to 2000 secular bull market. The primary trend was up, and the easy money was made by buying and holding for the long term.

Secular Bull Market, 1905 – 1921 (16 years)

The Dow was in a secular bear market from 1905 until 1921. This secular bear market was typical of most secular bear markets, such as the one from 1966 – 1982, composed of mostly vicious cyclical bull and bear markets that result in a mostly sideways long term movement.

Hopefully, you realize it is very important to know the market’s primary secular and cyclical trend. During secular bull markets, the easy money is make by staying long. However, during secular bear markets, staying long produces poor results at best and you could lose a lot of money. Stock picking and following the hot sectors is important for success.

Conclusion

The current market entered a long term secular bear market in 2000, and as history shows us, this will last at least until 2010, probably longer. As discussed above, during secular bear markets, the market trades in vicious cyclical bull and bear markets. Therefore, you have to be careful in the stocks you buy and be ready to sell them quickly should the market turn against you. Pull backs or cyclical bear markets will present opportunities to take new positions once they have run their course. It is also important to find value situations and play the hot sectors. You need to be defensive in our positions and for those who are willing to take the risk, you may want to take some short positions.

Trading and investing is much easier in secular bull markets, and much more difficult during secular bear markets. Since we are in a secular bear market for the next 5 to 10 years, it is going to be much more difficult to be successful in your trading and investing.

Currently, the cyclical bull market that begin in early 2003 is close to being over and a new cyclical bear market will begun that will last another 2 to 3 years. This means that the best plays will be on the bearish side for the next couple years, that is, until the next cyclical bull begins.

Hans Wagner runs a web site focused on stock market strategies and model portfolios for the investor and trader at: http://www.tradingonlinemarkets.com

Many Americans rely on their automobiles to get to work. No automobile means no job, no rent or mortgage money, no food. A single parent, struggling to make ends meet in the suburbs with 100,000 miles on the odometer, would presumably welcome the guaranteed opportunity for low-priced insurance that would take care of every possible repair on her auto until the day that it reaches 200,000 miles or falls apart, whichever comes first. Especially if the insurance is valid regardless of whether she even changes the oil in the interim.

So why aren’t the auto insurance companies writing such coverage, either directly or through used auto dealers? And given the importance of reliable transportation, why isn’t the public demanding such coverage? The answer is that both auto insurers and the public know that such insurance can’t be written for a premium the insured can afford, while still allowing the insurers to stay solvent and make a profit. As a society, we intuitively understand that the costs associated with taking care of every mechanical need of an old automobile, particularly in the absence of regular maintenance, aren’t insurable. Yet we don’t seem to have these same intuitions with respect to health insurance.

If we pull the emotions out of health insurance, which is admittedly hard to do even for this author, and look at health insurance from the economic perspective, there are several insights from auto insurance that can illuminate the design, risk selection, and rating of health insurance.

Auto insurance comes in two forms: the traditional insurance you buy from your agent or direct from an insurance company, and warranties that are purchased from auto manufacturers and dealers. Both are risk transfer and sharing devices and I’ll generically refer to both as insurance. Because auto third-party liability insurance has no equivalent in health insurance, for traditional auto insurance, I’ll examine only collision and comprehensive insurance — insurance covering the vehicle — and not third-party liability insurance.

Bumper to Bumper

The following are some commonly accepted principles from auto insurance:

* Bad maintenance voids certain insurance. If an automobile owner never changes the oil, the auto’s power train warranty is void. In fact, not only does the oil need to be changed, the change needs to be performed by a certified mechanic and documented. Collision insurance doesn’t cover cars purposefully driven over a cliff.

* The best insurance is offered for new models. Bumper-to-bumper warranties are offered only on new cars. As they roll off the assembly line, automobiles have a low and relatively consistent risk profile, satisfying the actuarial test for insurance pricing. Furthermore, auto manufacturers usually wrap at least some coverage into the price of the new auto in order to encourage an ongoing relationship with the owner.

* Limited insurance is offered for old model autos. Increasingly limited insurance is offered for old model autos. The bumper-to-bumper warranty expires, the power train warranty eventually expires, and the amount of collision and comprehensive insurance steadily decreases based on the market value of the auto.

* Certain older autos qualify for additional insurance. Certain older autos can qualify for additional coverage, either in terms of warranties for used autos or increased collision and comprehensive insurance for vintage autos. But such insurance is offered only after a careful inspection of the automobile itself.

* No insurance is offered for normal wear and tear. Wiper blades need replacement, brake pads wear out, and bumpers get dings. These aren’t insurable events. To the extent that a new car dealer will sometimes cover some of these costs, we intuitively understand that we’re “paying for it” in the cost of the automobile and that it’s “not really” insurance.

* Accidents are the only insurable event for the oldest automobiles. Accidents are generally insurable events even for the oldest autos; with few exceptions service work isn’t.

* Insurance doesn’t restore all vehicles to pre-accident condition. Auto insurance is limited. If the damage to the auto at any age exceeds the value of the auto, the insurer then pays only the value of the auto. With the exception of vintage autos, the value assigned to the auto goes down over time. So whereas accidents are insurable at any vehicle age, the amount of the accident insurance is increasingly limited.

* Insurance is priced to the risk. Insurance is priced based on the risk profile of both the automobile and the driver. The auto insurer carefully examines both when setting rates.

* We pay for our own insurance. And with few exceptions, automobile insurance isn’t tax deductible. As a result, the fear of increasing insurance rates due to traffic violations and/or accidents changes our driving behavior and we sometimes select our automobiles based on their insurability.

Each of the above principles is supported by solid actuarial theory. Although most Americans can’t describe the underlying actuarial theories, most everyone understands the above principles of auto insurance at the intuitive level. For sure, as indispensable automobiles are to our lifestyles, there is no loud national movement, accompanied by moral outrage, to change these principles.

Unsustainable Market

In contrast, similar principles are routinely violated in health insurance. To demonstrate this, let’s return to the same suburban mother from the opening paragraph. She’s busy working, driving to and from work, and driving her kids to school and activities. She ends each day exhausted, sitting on the couch with fast food. She’s obese, has a sedentary life, a bad diet, and hasn’t taken the time to go to the doctor in years. After a simple injury doesn’t heal for weeks, she turns up at the emergency room and learns she has type II diabetes. Although type II diabetes is controllable, changing diet and exercise habits and properly tracking her condition takes time and effort and she’s never quite successful in implementing the necessary lifestyle changes.

So the initial emergency room visit is only the first of a long list of health care related to non-controlled diabetes and other problems associated with obesity. Whether she has individual or group insurance, her insurance pays for each episode of care, without singling her out for a premium increase, and without charging her any more cost sharing than is charged to the healthiest and most medically diligent insureds. Her coverage continues until she voluntarily changes insurance companies and/or employers or becomes eligible for Medicare. If she’s covered under group insurance she may not even pay any premium. Her insurance continues unabated, even though the disease was caused by neglecting her body and she maintains her poor lifestyle even after the disease becomes known.

This just wouldn’t happen in auto insurance. This scenario is the auto insurance equivalent of guaranteed access to low-priced auto insurance that takes care of every possible repair, including damage already done, until the day the car falls apart so completely it’s unsalvageable (death) or reaches 200,000 miles (Medicare), regardless of whether she even changes the oil (takes care of herself) in the interim.

As a society, we don’t expect this in private-market auto insurance, but we expect it in private-market health insurance. Furthermore, there’s a chorus of national and state interests, which continuously pushes us further away from the auto insurance principles.

The current private health insurance market isn’t sustainable. Prices have been consistently increasing faster than inflation for decades. Each year, insureds use more health care than ever before and more people have no insurance at all. Most actuaries and other people in the private health insurance market don’t want national health insurance with its bureaucracy and one-size-fits-all benefits. Yet, we’re trying to sustain a private insurance system, which violates the very principles we know are necessary for private insurance markets.

Yes, health insurance involves the sacredness of human life and is therefore different from auto insurance. But if we’re to sustain a private-market solution to health insurance, actuaries need to explain to the larger society, in terms that society understands, the rationale for the following principles:

* As sacred as health care is, it’s still an economic transaction that has to be balanced by individuals and societies, against other economic choices. It can’t be unlimited. Sometimes it will be secondary to other choices. On a given day, for example, the mother in our scenario may value her car more than her health.

* Insurance premiums should be paid by the individual and tied to controllable risk factors. This will provide the best incentive for the control of risk factors.

* Although it’s hard to draw the line between abuse, neglect and ignorance, self-abuse shouldn’t be insured and we need to draw that line somewhere.

* The private market can’t provide unlimited, self-directed health insurance.

* Routine care and ongoing treatments of chronic conditions can be pre-funded, can even be subsidized, but they don’t constitute “insurable events.”

* Insurance can’t be expected to keep every human body in pristine condition. No amount of health care will prevent everyone’s ultimate death.

* Comprehensive, unlimited, non-subsidized private-market coverage isn’t possible for people with severely impaired health.

* The private health market can provide limited non-subsidized health insurance, such as protection from accidents, to even health-impaired individuals.

* Individuals who can afford to do so and who take good care of themselves should be able to “buy up” to better coverage. People have the option of buying up for everything else in life.

Discussion of these principles is lacking from most of the current health insurance debate. If society can intuitively understand how similar principles apply to health insurance, then they should be able understand the principles in the health insurance context. We need to initiate the debate.

This commentary is solely the opinion of its author. It does not express the official policy of the American Academy of Actuaries; nor does it necessarily reflect the opinions of the Academy’s individual officers, members, or staff

Precedent puts a new spin on health insurance. Learn more at http://www.precedent.com. [http://www.precedent.com]

In this article you will find information about lawn tractors. Knowing the prices, various uses, and how to use this tool safely can help you make the knowledgeable decision about which lawn tractor is best for you and your uses.

Lawn Tractors = Small Tractors

If you need a tractor for different kinds of farmwork for less than 2 acres, then a farm tractor is the best choice for you. You can greatly reduce your manual labor, due to the many attachments that are available for lawn tractors. You will find that this can help you keep your garden in tip-top condition in much less time. In most cases, a lawn tractor up to a maximum of 7-10 HP will also have a ZTR (zero turning radius) feature to help you when working in a smaller field.

The Versatility of Lawn Tractors

Versatility is a major benefit of lawn tractors. Some of the jobs that can be completed by lawn tractors include hole digging, lawn rolling, tilling, mowing, and many other jobs. The power take off spindle makes these jobs easily possible. That is why lawn tractors are a gardener’s best friend.

Purchasing A Lawn Tractor

Choosing and purchasing a lawn tractor is much like buying an automobile. The optional accessories increase the prices of both a car and a lawn tractor. That is why you want to choose your lawn tractor and accessories wisely to ensure that you will use the ones that you are purchasing. You also want to ensure that you can try the lawn tractor in the showroom to ensure that you can attach and remove the accessories with very little effort. Test-drive the lawn tractor to make sure you can get in and out of it easily as well.

Price of Lawn Tractors

There is a large price range in lawn tractors. A smaller lawn tractor can start at $900 and go up to $6000. The Bolen 762F76 is a basic model and it is available for just under $900, while the John Deer Spin-Steer SST-16 is approximately $3300. A Poulan Pro PK1845H42ST is about $1400. These costs are for the tractor without any accessories. Accessories can make the cost greatly increase. A canopy starts at $110 and a collection bag for grass is around $300. A cart can run you anywhere from $110 to $220, depending upon the size. Now you see how the costs can quickly add up. If you are planning to use the lawn tractor for mowing 1/2 to 1 acre, then you may want to choose a stand behind lawnmower for around $350, instead of a lawn tractor.

Safely Using A Lawn Tractor

Lawn tractors are designed with a low center of gravity and that is why there is very little possibility of the lawn tractors tipping over. It is important to use the following safety precautions, regardless of the little possibility of them turning over.

o It is important that you watch your speed, especially when you are on an incline. A small rock can cause your lawn tractor to have problems and possibly injure you.

o While getting off of the lawn tractor, ensure that it is turned off and all attachments touch the ground, if at all possible.

Andrew Caxton is a journalist who has written more articles and newsletters on the subject for [http://www.lawn-mowers-and-garden-tractors.com] . A free online magazine that carries articles on lawn tractors, and a guide on lawn care here lawn tractors [http://www.lawn-mowers-and-garden-tractors.com/lawn-tractors.html]

Are you planning to revamp your child’s room? Are you looking out for things which will make your child’s room bright and trendy? Have you ever given a thought for children’s furniture, kids’ toy boxes? Not much, right?

Furniture and toys will be the best option to start with the renovation of your kid’s bedroom. Always look out for things which are going to help your child to learn faster, bring those toys which will encourage them, which will fire their imagination and every creative aspect of their life. The first thing you can to do is to plan out the things and then start working on it. Make sure how you are going to do it, what things are you going to place in their rooms, which colors you are going to put on their walls, and the color of the children’s furniture. Have you ever thought from where you are going purchase all these things and what will be the expense?

Try to make your child’s room special by using decorative things like cartoon print bed sheet, colorful flowers, etc. Many parents want to give the best to their children no matter if it is little expensive. A variety of kids furniture are available in the market like tea party tables, rocking toys, wooden toys, educational toys, art activity desk, bookshelf, toy box etc. These things not only make their room attractive but also help them to learn lot of things for example; tea table will be helpful in learning table manner, bookshelf will help them to keep their books in an organized way, after playing children put their toys all over the room so don’t you think toy box will be helpful to them to keep their toys back after playing. Toys are the best thing which will help your child to learn lot of things in their day to day life.

Now this is not all about making your child’s room look special but it’s also about what quality kids furniture and kids toy boxes are you using. Parents look out for those kids furniture which are not harmful to their children. Lots of toys are made of plastic which contains toxins in it and those are harmful for the health of the children. These toys and kids furniture should be of better quality and try to use wooden furniture in their rooms which will last for long time and will not prove harmful to their health.

You can find this furniture in well known shops of wooden kids furniture where you will get lot of varieties. Try not to buy inferior quality things due to lesser cost. If not possible, use a few things in the room but of good quality. There are number of stores dealing with children’s furniture in the internet market so just enter your search and purchase appropriate furniture for your child’s bedroom.

Bart Albert is the author of this article on Childrens furniture [http://www.oldfashionedtoyshop.co.uk/component/virtuemart/?page=shop.browse&category_id=8].

Find more information about Childrens toy boxes [http://www.oldfashionedtoyshop.co.uk/component/virtuemart/?page=shop.browse&category_id=12] here.

The dilemma of buying children’s clothing begins even before your child is born. After having a baby, women usually receive some clothes as baby gifts. Often these are small sizes that your child will outgrow very soon. So you can see that buying clothes is an ongoing task for parents.

As an infant, a baby will change sizes every few weeks. Buy durable clothing in washable, comfortable fabrics. Babies have many accidents so you’ll need to buy clothes that are easy to clean. If you use bright colors instead of pastels, they will not soil or stain as easily. When shopping for children’s clothes, many women seek high-quality clothing. But if you,re on a tight budget, you can always wait for clothing store sales at places such as Gap, Old Navy, Disney Baby, or Babies R Us.

Bargain Seekers

With the knowledge that a child will outgrow their clothing quickly, some women go thrift shopping and check garage sales. Many times these clothes are barely worn and may even look almost new. Thrift shopping is a good way to find children’s brand name clothing without paying the full price. Sometimes clothing for boys in larger sizes is harder to find at these sources because of the wear and tear. Finding clothing for girls may be a bit easier. The key to finding great clothes at a bargain is to shop often. Visit your local thrift shop once a week and frequent yard sales in your area.

Yard sales are even better than thrift stores in some ways because you can bargain with the seller. Try picking out a bundle of clothing and other items; then make an offer for the entire bundle. You might be surprised at how little you will pay for items. Also, check for bargains through the newspaper classifieds. Occasionally, you’ll see offerings for children’s clothing directly through the ads.

Preparing for Ever-Changing Sizes and Needs

When your child gets to the toddler stage, clothing needs will change. During and after potty training, separate tops and bottoms will be more practical. Dresses and pull-on pants make training easier and encourage the toddler to be independent. Buy clothes that are easy to put on and take off so your toddler can learn to dress himself. You will need to buy good shoes that are comfortable. When fitting shoes, allow a half-inch in front of the toes when standing and make sure the heel fits properly.

If you have younger children of the same gender but different ages, or if you plan to have another baby soon, keep unsoiled clothing put away for the next child. This will save you money, and younger children usually never know the difference. Store the clothing in a dry, tightly sealed plastic container to keep mice and moths out. Include a fabric sheet to keep the clothes smelling fresh.

Buying Children’s Clothing for School

When your child starts school, clothing needs will again change. At this time, your child may want to help pick out clothes. Before you go shopping for clothes, have your child try on last year’s clothes and see what can still be worn. Then look for clothing that is comfortable, washable, and easy to keep clean. Many mothers choose children’s clothing that is simple with large buttons and has zippers with pulls, elastic waists, and large neck openings. Buy clothes that are appropriate and safe. Avoid big legs, loose ribbons or sashes, and slippery shoes. Even if you can’t afford expensive fashionable clothes, choose basic clothing in colors and styles your child likes.

Watch for store sales on school clothing and save money if your state has tax-free shopping days. In the winter, dress your child in layers. While they are outdoors they can wear their coats, hats, gloves, and scarves. Inside, they can also wear layers to remove if they become uncomfortable. A sweatshirt over a button-up shirt or a t-shirt under a button-up shirt will provide this option. Many women with smaller children choose clothing that will be easy to remove when going to the bathroom. The teachers always appreciate this!

Remember that some styles may be cute and very stylish but not comfortable or practical. Look at women’s magazines to get ideas, or talk to other mother’s that have more experience with children,s clothing to make the best choices.

Chris Robertson is an author of Majon International, one of the worlds MOST popular internet marketing companies on the web.

Learn more about Choosing Clothing for Your Children or Majon’s Clothing for Children directory

After the last of the ice has thawed and before the beginning of major inset activity, a narrow window of opportunity exists for the fly angler to tempt huge brown trout with large streamers. Here in our part of the country, the Midwest, this is normally during late May and early June.

As water temperatures begin increasing, so does the activity of the fish. When they emerge from their winter lethargy of low metabolism, they’re hungry and ready to eat. Smaller baitfish swimming near the river bank and shallows resume active feeding as well. They too are foraging, looking for anything and everything that might offer nourishment. The occasional subsurface eruption is a tell-tale signal that one has just met a swift, piscivorous end.

One thing you can almost always count on during this time of year is a fast moving weather front. Thunderstorms can come on quickly and wreak havoc if you’re not prepared. For this reason, I take advantage of the internet and the Weather Channel to help me choose fishing days least likely to be affected by weather. Despite all the forecasting in the world, sometimes I can still find myself in a precarious situation.

One day is seared into my memory and not likely to dissipate any time soon. I was out with friend and fellow streamer freak Brad Turner during springtime a number of years back. We weren’t on the water for half an hour before a fast moving weather front came in. A number of lightning bolts touching ground too close for our comfort drove us under cover. With our graphite rods judiciously placed against a tree yards away, we were set to wait it out. Rolling thunder turned into a loud CRACK that sounded like big-game rifle being fired right next to us. Having been caught in more than a few storms over the last 30 years, I’ve seen them come and go, but it’s impossible to be ready for that blinding streak of silver from above. This one nearly required a change of britches ! It did pass, but not before giving us an incredible light show and display of the power that mother nature has hidden in those clouds above.

Big Trout Condos

Big trout like to live where they feel safe. They also like to eat feed not too far from familiar surroundings.

Brush piles, downed trees, uprooted stumps, logjams, old docks, manmade stream improvements and deeply undercut, heavily rooted banks all qualify as home-sweet-home to an old, hook-jawed brown trout.

Occupying some of the heaviest cover the river has to offer, he doesn’t make himself easy to get at. When in search of food, he will venture from the comfort of structure to spots in the river where a feeding channel is close, but never more than a tail-kick away from the lumber and his safely zone. His home habitat is as familiar to him as your favorite living room recliner is to you. He knows exactly where he is and how to quickly get back to safety should the need arise.

Although such large trout may move to and from their preferred lies for feeding purposes, once a dominant fish finds a comfortable location to call home, he is not likely to give it up to a subordinate fish. Work log jams with the most favorable looking surroundings. Continued depth downstream from a piling or a nice cut in the river bottom at the edge of the jam where current speeds come together below the structure and create a nice seam for fish to comfortably sit in. Oven overhanging branches from a neighboring tree that casts a shadow on the hole or run. Be deliberate and thorough in working these deep, dark, promising places.

One such location proved fruitful on a late May day couple years ago. With an arsenal of rods, fly boxes, a cooler of Mountain Dew and submarine sandwiches, Tommy and I set out for another day of streamer fishing. No long into the day we came upon a likely looking run. I was on the oars. With a couple of casts toward the front of an ominous jam, followed by one down the gut, Tommy’s line went taut before he could yell, “FISH ON !” The battle between man and beast was beautiful, each having its way with the other at different times during the tussle. I dropped anchor and hopped out of the boat, intent on getting downstream from the fish. With symphonic precision, Tommy worked the fish over a sand-bar shelf. I move in with the net and —in the bag ! After we caught our breath, out came the camera and tape; 24 inches of hooked-jawed majesty. One look at his elongated snout and his mouthful of teeth and we named him “The Gator”.

Another episode three years ago will not soon be forgotten. Only after casting farther and working line deeper in a run called “Kestners Corner” on the famous Pere Marquette rivers in western Michigan, did I find the sweet spot of this particular run. Sweet for the fish, but not for me and this one will remain a mystery. With friend Adam on the oars, I diligently worked tandem flies in and around various obstacles in this short S-bend of logs, stumps and boulders. Adam pumped the oars a couple times to set me up for the prime spot in the run. I measured the cast and sent my flies toward the jam. I had barely gotten my line under a finger to start stripping it back and out he came….BANG A short but swift hook-set and the battle was on. The heavy-shouldered golden brute made a dash for the wood, but with a downstream sweep of my rod, I kept him from reaching the lumber. He made another run for cover, but another rod turn and he was clear of danger. Luck was on my side…..I thought. His last run was downstream into fast, choppy water. I felt him tire, Adam was there with net in hand and ready. With a couple more turns of the reel, I was ready to bring him up. As he came to the surface, he revealed himself, “BIG fish”. Another burst of energy put him just out of the nets reach. My attempt to bring him back toward us ended with him splashing frantically at the surface nearly next to the boat and next thing I see…….pop, there goes the hook and one incredible fish.

Gearing up for the Big Boys

He’s not your average trout. Leave your 4 and 5 weight fly rods at home. Casting full sinking or heavy sink-tip lines with oversized streamers requires greater physical strength and persistence. A 7 or 8 weight, medium to fast action rods, measuring 8 ½ to 10 feet will deliver your offering the best. Properly balanced, such rods are light enough to allow for sustained casting throughout the day, yet have the backbone to pull a big fish out of, or away from, heavy cover and structure during a dog fight such as this.

I recall a battle with a plump, feisty female brown trout with more speed than is often associated with large, lumber-hunkering browns. With the umpteenth cast of my 10 foot, 7 weight rod rigged with 250 grain sinking line in long deep runs, my fingers started to get number. Despite the fatigue, my cast landed between a boil from a submerged stump and a series of crisscrossed logs in a center river trough. Between strips of my streamer, the line jumped and I was off to the races with this butterscotch beauty.

After a run of 30-40 feet downstream, most of which was less than two feet below the surface, she reversed direction with just as much vigor and was back in front of us in no time. When she made her turn close to the boat, I could see the profile and knew this was no small trout. After negotiating a few more runs around the surrounding logs, she was safely resting in the soft mesh of the net. With a short, narrow nose and an opal blue dot behind her eye, she lit up in the midday sun, all 2 foot of her.

This pace of action can down right tire you out. It’s a good idea to take an occasional break to subdue the inevitable fatigue that will set in during a full day of “big boy” streamer fishing. If you’re too tired and not paying attention, you could end up casting a rather pricey rod/reel combo right into the river. However, with some patience and practice with your timing, such fishing can be very rewarding.

Different fishing situations call for the use of sinking or sink tip lines of differing lengths and weight. If wade fishing, I might opt for a sink-tip of 8-14 feet in length, in a 250-300 grain weight. Being able to mend the back portion of the fly line will allow you to work the bottom two-thirds of the water column.

Leaders are important, but not nearly as critical as they are for dry fly fishing. My typical streamer leader is about 3-5 feet, depending on water clarity and tapered down to 8-15 pound test. In other words, I let the river guide me……sounds odd! If the water is off color, I will increase pound strength of tippet and decrease it if water is low and/or clear. When tying fly to tippet with a standard improved clinch or Duncan Loop knot, it’s helpful to balance the line strength and diameter with “How” the fly acts in the water. Specifically, how does it look in the water based on the stiffness of both high/low pound test tippet material? I will use a Rapala knot or Perfection loop knot when tying on larger streamers. With an open loop type knot, it allows the fly/flies to “bob and weave” through the water in an erratic manner which often elicits vicious strikes.

Two years ago Marc Kiekenapp and I found ourselves drifting unknowingly close to one too many log jams and he got snagged up. I rowed over to it, he stripped extra line in to bring the snagged fly right to the rod tip to try and free it from the lumber….SNAP !….Marc’s four piece rod was not a five piece. More than one rod has fallen victim to big streamer fishing. Overhanging branches, strong hooks sets and strong tippet can be a recipe for rod breakage from time to time, bring an extra rod along just to be safe.

Supersize Flies

Let your conventional size 6 Black Nose Dace, Mickey Finns or Muddler Minnows rest comfortably in their own box next to your summertime dry fly box of Elk Hair Caddis and PMD’s. To lure a really large trout, you have to start thinking BIG. Streamers that look like small rodents with hooks. The flies you should be packing are four to six inches long, sometimes even longer depending on conditions. Often constructed with two hooks and connected with heavy backing, heavy monofilament, wire or a combination, they are truly a “creation” by the fly tier. Some are weighted to go deep, others aren’t in order to ride high in the water column. Some look more like Christmas tree ornaments than traditional trout streamers. Not to say that the “classics” don’t work, but you will increase your chances for a big boy considerably by increasing the size of the fly you’re fishing. A big trout wants a mouthful if it’s going to spend the energy chasing food. It’s a thrill to see a large fly, undulating through the water as it’s retrieved and then suddenly engulfed by a dark shadow that bolts out of nowhere and buckles your rod to the cork……my heart start pounding just thinking about it !

Vary color and combinations to correspond to differences in water depth, clarity, flow, light conditions and even physical makeup of the river. When throwing tandem streamers, I like to have one offset the other in color and/or action. Tip drab olive fly could be followed by a sparkly rainbow pattern, black followed by white, cream deer hair head (will suspend a bit due to deer hair), trailed by a bright yellow. The combinations are many and it doesn’t hurt to try out different combinations on different rivers.

I have found some consistency in productive patterns when fishing high water with some “tint” to it. Under such conditions, a fly with a good silhouette will draw more attentions from fish than a sparse, faint pattern. When working a stretch of river filled with log jams that have a dark back drop, I will use lighter combinations since they will show up good with that dark wood behind it. If the run is a deeper “cut” or trough adjacent to quality lumber based cover, but has a sand bottom, I will be quick to go dark due to the comparatively light back drop of the sand bottom.

Two years ago I was fishing a black strip leech, trailed by a white baitfish pattern. An enormous brown trout bolted from cover to inspect the leech, only to pinwheel back and absolutely HAMMER the white fly. I often wonder if an attention-getting front fly acts as an attractor more often than we “know”. Since only the fish have that answer, it’s still just a theory. There are no hard and fast rules here, experimentation has often led to some great discoveries in the world of fly fishing.

Technique

Casting supersized flies cannot merely tire you out; it can be downright dangerous if not carried out with your full attention and some practice prior to getting in the river. Case in point – following a heart-pounding episode where a true trophy TRUTTA showed himself with a quick chase and short inspection of my fly, I frantically attempted to re-cast to the same spot, only to have it all come to a halt with a five inch streamer pattern hanging from my EAR !…..OUCH ! Sunglasses or other eye protection are critical to have on when casting big flies.

Given that most any river can be fished with large, gaudy streamers, it’s now a matter of how to effectively cast such large flies, get them where you want AND not put a hook in your fishing buddy.

My vision of traditional streamer fishing involves casting toward a bank at a 90 degree angle – perpendicular in other words – and working the fly back into mid river as though it got caught sideways in the current and is now susceptible to any nearby ambush artists….big trout ! Logic here is that by casting toward the bank, “maybe” just a bit downstream from perpendicular, that you’re putting your fly in front of the greatest number of fish. This is due to the fact that trout need to keep their noses into the current to most effectively pump water and oxygen through their gills. After retrieving fly/flies to just shy of the sink line-leader knot, pick up, false cast once, maybe twice to lengthen slightly or change direction a bit, present fly, let is sink slightly and begin the stripping sequence and repeat as you work your way down river. Repeat the process, focusing on likely holding water such as medium depth and medium current speed runs, troughs and jams.

Sounds good, but what’s wrong with this approach ??? Nothing, IF you have the room to back cast 15-25 or more feet of line. When using larger flies that cast and track differently in the water, a few things can be done with the cast and retrieve to keep your flies where you want them and not beat your body up too badly while chucking around big macs all day.

I like to employ a roll cast set up when working with heavy sink lines and big flies. Like a traditional roll cast, the motion is similar, but for different reasons. Rather than stripping the fly all the way back to nearly the tip of the rod, instead begin the roll cast motion once you see your fly or have a pretty good idea that it’s only 6-8 feet out from the rod tip. By starting the roll cast at this time, you’re accomplishing 2 things in one continuous motion; not bringing ALL of your line in and then having to cast a clunky knot through various snake guides on your rod, but still keeping flies in the water for the greatest distance you can. Should a strike come at the end, when your flies are a mere few feet from your casting position, you can strip one big arm length of line in and still have enough tension to set the hook. Polarized glasses help a lot when training your eyes to look for the flies, versus aimlessly stripping away until you hear the line-leader knot clumsily climb through the tip-top of your rod.

By keeping some line outside your rod tip and using the first part of the roll cast motion as a “set up”- soft roll cast that has your flies land very close, but in FRONT of you – it’s rather easy to then simply pick up line, execute a short back cast and shoot the remainder of your fly line. An exceptional technique on smaller streams, it’s also a great way to fish larger rivers. Once you get into a rhythm, it’s a very effective method for covering a lot of water and minimizing the wear on your body, especially the casting arm and shoulder.

Once in the “big fly” mindset, it’s critical to strip whatever streamer pattern(s) you’re casting, at a speed consistent with that of the natural that you’re trying to duplicate with your fly. In other words, don’t strip a 2″ baitfish pattern in rapid, 20-30″ increments, a fish that small cannot swim that fast ! This being said, I’m not a strong proponent of the slow strip during prime streamer time, which are the warming months of April and May in the Midwest. In some cases, you have to get a fish on the verge of hysteria to follow a big streamer. Sometimes that means running it by them at a pace that’s slow enough for them to catch, yet fast enough to make them nearly swim out of their scales trying to get it. As we “match the hatch” with surface feeding trout, we can do nearly the same with streamers at times. Identify what big trout are likely to be feeding on based on the river and habitat and then duplicate the fly, motion and speed of retrieval to best match the natural. Large trout eat fish and they’re used to chasing them down…….give ‘em what they want and what they’re familiar with.

The Secret to Coaxing a Big Fish

As with so much else in life, success in hooking and landing big trout is fundamentally a matte of putting in your time. Few anglers I know can pick up a big-fly rig and cast it effortlessly and accurately if they have not devoted hours of time and sustained effort to this type of fly fishing. Even those who have fished this way have to get re-accustomed to the whole feel of this game. “A bit rusty, eh?” is a common phrase early spring from friends and fellow anglers I may be on the water with. We all throw some wayward casts early in the season. But once “dialed in”, although not always poetry in motion, it is rather magical to watch and only then can one turn the tables on large trout, when WE become the predator.

Streamer fishing for big trout is definitely not for everyone. You first have to accept the givens of this approach.

1 – You’re not going to catch a lot of fish and may get only a few good shots at them.

2 – Hooked doesn’t mean landed. I lost one of the nicest brown trout that I’ve ever seen, let alone hooked on a streamer, right at the net after negotiating numerous obstacles like stumps, boulders, an entire log jam and a tricky turn in the river. Friend Adam was ready with the net……and I lost him. As much as we “willed” that fish another 10 inches closer to the rim of the net, it didn’t happen.

3 – You will get tired. Your arm may feel like Jell-O at the end of a full day of tossing around rag dolls.

4 – You will lose flies, some very elaborate that may have taken you or another person quite a while to tie.

5 – You can experience glory and agony with the same fish in a matter of seconds….some of which you will remember forever….

Jeff Bacon – West Michigan, Orvis Endorsed, Fly Fishing Guide & Author

http://www.westmichiganflyfishing.com

Are you looking for the fly fishing adventure of your life? Join me on the river for an experience you’ll never forget!