Archive for June, 2010
June 30th, 2010 | 
Author: Discover GOLD in Cape Town. From the moment you walk through the Gold of Africa Museum in the historic Martin Melck building into the ancient courtyards of GOLD Restaurant you will feel the heartbeat of a unique African restaurant in Cape Town. GOLD Restaurant will take you on a taste safari from Cape Malay to African cuisine – from Cape Town to Timbuktu with its set 15 course menu served at your table.
Start your evening with an interactive Djembe drumming session which will get you in tune with our African rhythms and songs for the rest of the night. 30 minutes of vibrant playing of the drums will ensure an energized start to your evening. A soothing hand washing ceremony will complete your interactive drumming experience.
Sit down at your table in one of our beautiful inner city courtyards surrounded by ancient trees and history. A set 15 course menu consisting of Cape Malay Cuisine and African cuisine will be served to you by one of our beautifully adorned member of staff who will explain each dish to you and from which African country the dish originates from.
Over the past decade or so South African wines have emerged with startling speed and vigor to find an independent voice and a highly respected identity of its own. South Africans consume their wines with passion and pleasure and our wines continue to obtain recognition in international wine circles.
Pulse of Mali works with the spirit of this performance style. As people gather to celebrate life and community in the GOLD Restaurant, the performance celebrates the energy of Africa. Choreographed by and with South African dancers and singers performance blends Congolese, Xhosa and contemporary dance rhythms.
In the animistic Bamana tradition, puppets and masks are intermediaries between the human and spirit world. Performance is an expression and celebration of the interconnectedness of man and nature, the innate balance of human and spirit forces. Puppets are also jesters and entertainers, used in ceremonies celebrating the passing of seasons and coming of age.
Gold Restaurant’s Menu
Cote D’Ivoire oven baked Yams with edible gold dust and Eastern Spices
Yams form an important part of the diet of many Akan People. A yearly festival is held in Ivory Coast which salutes the Akan chief who, it is said, risked his life by tasting this unknown food before others in his chiefdom.
Bafana Bafana Bobotie
South Africa’s unocial – and much-loved – national dish is a Cape Malay creation of spiced, minced meat baked with a savory custard topping. Here we use Ostrich meat.
South African Chutney
Blatjang, the pride of Cape Malay cuisine, adds zest to curries and especially bobotie
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FOODS OF THE MOROCCANS
Morocco, unlike most other African countries, produces all the food it needs to feed its people. Its many home-grown fruits and vegetables include oranges, melons, tomatoes, sweet and hot peppers, and potatoes. Five more native products that are especially important in Moroccan cooking are lemons, olives, figs, dates, and almonds. Located on the coast of the Mediterranean Sea, the country is rich in fish and seafood. Beef is not plentiful, so meals are usually built around lamb or poultry.
Flat, round Moroccan bread is eaten at every meal. The Moroccan national dish is the tajine, a lamb or poultry stew. Other common ingredients may include almonds, hard-boiled eggs, prunes, lemons, tomatoes, and other vegetables. The tajine, like other Moroccan dishes, is known for its distinctive flavoring, which comes from spices including saffron, cumin, coriander, cinnamon, ginger, and ground red pepper. The tajine’s name is taken from the distinctive earthenware dish with a cone-shaped top in which it is cooked and served. Another Moroccan dietary staple is couscous, made from fine grains of a wheat product called semolina. It is served many different ways, with vegetables, meat, or seafood.
Sweets play a very important role in the Moroccan diet. Every household has a supply of homemade sweet desserts made from almonds, honey, and other ingredients. Mint tea is served with every meal in Morocco. It is sweetened while it is still in the pot.
Chicken Tajine with Almonds and Prunes
Ingredients
6 skinless, boneless chicken breasts
2 Tablespoons olive oil
1 teaspoon salt
½ teaspoon ground black pepper
1 teaspoon powdered cinnamon
¼ teaspoon powdered ginger
½ teaspoon powdered saffron (optional)
3 short cinnamon sticks
4 ounces butter
2 large onions
½ cup sugar
1 strip lemon peel
1 pound dried prunes
Blanched almonds
Fresh watercress or mint
Procedure
Combine the oil and ground spices in a large bowl.
Cut the chicken into cubes and chop the onion finely. Put the chicken and onion into the bowl with the oil and spices. Combine well and let stand for 30 minutes.
Melt the butter in a large skillet. Add the chicken, searing (browning) them lightly on all sides.
Add any remaining marinade and enough water to cover. Simmer until chicken is tender (about 30 minutes).
While the chicken is cooking, put the prunes in a small saucepan, cover with water and bring the water to a bowl. Remove the pan from the heat and let them stand for 20 minutes.
Drain the prunes, return them to the pan, and ladle a little liquid from the meat pan over the prunes. Simmer the prunes for 5 minutes.
Add the lemon peel, cinnamon sticks, and half the sugar to the prunes.
Stir the remaining sugar into the meat.
Arrange the meat on a serving platter. Add the prunes to the meat, and pour the sauce from the prunes over the meat and prunes.
Boil the remaining liquid from the meat rapidly to reduce it by half and pour over the meat and prunes.
Melt a small amount of butter in a saucepan and brown the almonds lightly. Garnish the tajine with the almonds and watercress or mint.
Serve with rice or couscous.
Serves 10 to 12.
In Morocco, tajine is the name of both the stew and the covered clay pot it is baked in. The tajine may be called the “Moroccan crockpot” because it is used to slow-cook meat dishes. EPD Photos/Yzza
Moroccan Mint Tea
Ingredients
1½ Tablespoons green tea (or 2 teabags of green tea)
Boiling water
3 Tablespoons sugar (or to taste)
Handful (about 2 Tablespoons) of fresh or dried spearmint leaves
Procedure
Put the tea in a 2-pint teapot and fill it with boiling water.
Let the tea steep (soak) for 2 minutes.
Add mint leaves and sugar to taste.
FOOD FOR RELIGIOUS AND HOLIDAY CELEBRATIONS
Muslim dietary restrictions prohibit the consumption of pork and alcohol. During the holy season of Ramadan, when Muslims fast during the day, a thick soup called harira is served at night. A bowl of harira, which is made with beans and lamb, is served with fresh dates. It is served both at home and in cafes. For the holiday Eid al-Fitr, which marks the end of Ramadan, a holiday feast is prepared. A popular dish at this feast is bisteeya, made with pigeon meat wrapped in pastry dough. More than 100 layers of pastry dough may be used.
The Muslim feast day of Eid el Kebir takes place seventy days after Ramadan. For this holiday, a sheep is roasted on a spit and served whole at the table. Each person cuts off a piece and dips it into a dish of cumin. Rich date bars called mescouta are a popular dessert at many festive occasions.
Holiday Menus
I.
Cashew bisteeya (pie made with phyllo dough)
Couscous with fennel
Mhalbi (custard)
Fresh seasonal fruit and dates
Mint tea
II.
Assortment of salads
Tajine of potatoes, peas, and artichoke hearts
Couscous
Dates stuffed with almond paste
Fresh seasonal fruit
Mint tea
Mescouta (Date Cookies)
Ingredients
6 eggs, well beaten
½ cup sugar
1 teaspoon vanilla extract
½ cup (1 stick) melted butter or margarine
¾ cup flour
½ teaspoon baking powder
1 cup pitted dates, chopped
½ cup walnuts or almonds, finely chopped
⅓ cup raisins, seedless
3 Tablespoons confectioners’ sugar
Procedure
Preheat oven to 350°F.
In large mixing bowl, mix eggs, sugar, vanilla, and melted butter or margarine by hand (or with an electric mixer) until well-blended (mix for about 3 minutes).
Gradually stir in flour and baking powder, a little at a time, stirring with a wooden spoon to blend.
Add dates, nuts, and raisins, and mix well.
Pour mixture into greased 8- or 9-inch square cake pan.
Bake for about 30 minutes, or until a toothpick inserted in the center comes out clean.
While still warm, cut into rectangular bars about an inch wide.
Put 3 Tablespoons confectioners’ sugar into a small dish.
Roll each bar in confectioners’ sugar.
Store bars in a box with wax paper between layers.
Makes 24 to 30 bars.
After baking, Mescouta (Date Cookies) are rolled in confectioners’ sugar. EPD Photos
Bisteeya
Ingredients
2 Tablespoons vegetable oil
3 cloves garlic, crushed, or 1 teaspoon garlic granules
2 large onions, grated
½ cup almonds, sliced
1 cup fresh parsley, finely-chopped or ½ cup dried parsley flakes
2 teaspoons ginger, ground
3 teaspoons cinnamon, ground, or more as needed
5 cups boneless, skinless chicken, cooked and cut into bite-size chunks
Salt and pepper to taste
1 cup butter or margarine, more or less as needed
5 eggs, beaten until frothy
¼ cup sugar
1 pound package frozen phyllo dough (available in freezer section of most supermarkets), thawed according to directions on package
2 teaspoons confectioners’ sugar, more or less as needed
A shopper selects lemons from the stock at an open-air market. Moroccan cooking uses ingredients common to North Africa, such as lemons, olives, figs, dates, and almonds. Cory Langley
Procedure
In large skillet, heat oil over medium-high heat.
Add garlic, onions, almonds, parsley, ginger, and 2 teaspoons cinnamon. Stirring constantly, fry until onions are soft, about 3 minutes.
Remove from heat, add cooked chicken and salt and pepper to taste, and stir well. Set aside.
Melt 2 Tablespoons butter or margarine in medium skillet over medium heat.
Add eggs, sugar, and 1 teaspoon ground cinnamon, and stir well.
Adding more butter or margarine if necessary to prevent sticking, stir constantly until eggs are soft scrambled, about 5 minutes.
Add to chicken mixture and lightly toss together.
Preheat oven to 350°F.
Melt ½ cup butter or margarine in small saucepan.
Brush bottom and sides of pie pan with melted butter or margarine.
Remove sheets of phyllo from package and unfold; keep covered with clean, dampened paper towel.
Center one phyllo sheet in buttered pie pan and gently press into the pan, leaving a generous overhang all around the top edge.
Brush the first sheet with plenty of melted butter or margarine.
Layer 5 more sheets of phyllo dough, brushing each one with melted butter or margarine.
Fill crust with chicken mixture and cover with 3 more layers of phyllo, brushing each with butter or margarine.
Roll overhanging edges together and tuck inside of pie pan rim.
Brush top and edges with the remaining melted butter or margarine.
Using fork, poke about 8 steam vents into top of crust.
Bake in oven for about 20 minutes or until golden brown.
Remove from oven and sprinkle top with confectioners’ sugar and cinnamon.
Serves 6 to 8.
Harira
Ingredients
4 Tablespoons olive oil
1 large onion, finely chopped
2 cloves garlic, crushed
1 teaspoon turmeric
1 teaspoon ginger, ground
1 teaspoon cumin, ground
3 cans (approximately 6 cups) chicken or vegetable broth
8 ounces (1¼ cups) green lentils, washed
1 14-ounce can chopped tomatoes
1 15-ounce can chickpeas, drained
3 Tablespoons fresh cilantro, chopped
3 Tablespoons fresh parsley, chopped
Salt and freshly-ground black pepper
Lemon juice (optional)
Procedure
In a large saucepan, heat half the oil. Add the onion and cook 10 minutes, until soft.
Add the garlic, turmeric, ginger, and cumin and cook a few more minutes.
Stir in the stock and add the lentils and tomatoes.
Bring to a boil, cover and simmer 20 minutes or until the lentils are soft.
Stir in the chickpeas, remaining olive oil, cilantro, parsley, salt, pepper and lemon juice (if using), and simmer 5 more minutes.
Serves 8 to 10.
Fried Baby Carrots
Ingredients
1 pound baby carrots
3 Tablespoons olive oil
1 clove garlic, crushed
1 teaspoon sugar
Grated rind of 1 lemon
Juice of ½ lemon
Salt and freshly ground black pepper
2 Tablespoons fresh mint, roughly chopped
Sprigs of mint, to garnish
Procedure
Heat the oil in a skillet large enough to hold the carrots in a single layer.
Add the carrots and cook gently 15 minutes, shaking frequently.
Add the garlic and cook 10 minutes more until the carrots are tender and spotted with brown.
Add the sugar and cook 2 minutes.
Stir in the lemon rind and juice and season with salt and pepper.
Stir in the chopped mint and transfer to a serving dish.
Garnish with sprigs of mint.
Makes 4 servings.
MEALTIME CUSTOMS
Moroccans eat their meals at low round tables, sitting on cushions on the floor. They eat with their hands instead of silverware, using the thumb and first two fingers of their right hands. They also use pieces of bread to soak up sauces and carry food to the mouth. Small warmed, damp towels are passed around before the meal to make sure everyone’s hands are clean. Most meals consist of a single main dish, often a stew, a couscous dish, or a hearty soup. It is served with bread, salad, cold vegetables, and couscous or rice on the side. A typical breakfast might include beyssara (dried fava beans stewed with cumin and paprika), beghrir (pancakes), and bread. Two breakfast favorites that may sound exotic to Westerners are lambs’ heads and calves’ feet .
Although Moroccans love sweets, they are usually saved for special occasions. With everyday meals, the most common dessert is fresh fruit.
The sweetened mint tea that comes with every meal is served a special way. It is brewed in a silver teapot and served in small glasses. When the tea is poured, the pot is held high above the glasses to let air mix with the tea. Tea is served not only at home but also in public places. In stores, merchants often offer tea to their customers.
Morocco is famous for the wide range of delicious foods sold by its many street vendors. These include soup, shish kebab, roasted chickpeas, and salads. Both full meals and light snacks are sold. A favorite purchase is sugared doughnuts tied together on a string to carry home.
Chickpea, Feta, and Olive Salad
Ingredients for salad
2 cans (15-ounce each) chickpeas, drained and rinsed
5 ounces feta cheese, cut into cubes
8 ounces cherry or grape tomatoes
2 ounces pitted black olives
4 Tablespoons flat leaf parsley
Lettuce or other salad greens
Ingredients for dressing
5 Tablespoons olive oil
1 Tablespoon lemon juice
1 clove garlic, crushed
Salt, to taste
Procedure
Place the chickpeas in a bowl and add the feta cheese cubes.
Cut the tomatoes in half if necessary, to make them bite-sized.
Add tomatoes to the chickpeas and feta cheese mixture. Add the black olives, parsley, and lettuce.
Combine dressing ingredients in a small bowl.
Pour over chickpea mixture, toss gently, and chill.
Serve chilled or at room temperature.
Serves 8.
Moroccan “String of Doughnuts”
Ingredients
One box doughnuts (may be regular or “mini” size)
Clean heavy string (such as kitchen twine)
Large safety pin
Procedure
Cut several 2-foot pieces of string.
Tie the safety pin to the end of the string.
Using the safety pin as a “needle,” thread the string through the center holes of 3 or 4 doughnuts.
Remove the safety pin and tie the ends of the string together.
Repeat, making several strings of donuts to share as a snack with friends.
Mhalbi
Ingredients
⅓ cup cornstarch
3 cups milk
¼ cup sugar
1 cinnamon stick
½ cup almond, finely chopped
2 Tablespoons orange flower water (optional)
Procedure
In a small bowl, dilute the cornstarch with ½ cup of the milk. Set aside.
In a heavy, medium saucepan, bring the remaining 2½ cups milk, sugar, and cinnamon stick to a boil.
Add the cornstarch mixture.
Whisk continuously until the mixture thickens, about 5 minutes.
Remove from the heat and remove the cinnamon stick.
Optional: stir in the orange flower water. Pour into 5 dessert bowls and let cool.
Sprinkle with the chopped almonds. Serve chilled or at room temperature.
Serves 5.
Sweet Grated Carrot Salad
Ingredients
4 to 6 sprigs fresh flat-leaf parsley
¼ teaspoon cinnamon, ground
1½ teaspoons confectioners’ sugar
Juice of 2 oranges
1¾ pounds carrots, grated
Procedure
Mix the chopped parsley with the cinnamon, sugar, and orange juice in a salad bowl.
Add the grated carrots and mix well.
Taste and adjust the seasoning if necessary. Serve slightly chilled.
Serves 10 to 12.
DAIRY PRODUCTS Fresh milk consumption is considered to be low, but for good reasons. As in other areas of North Africa and the Middle East, transportation and storage facilities make it difficult to distribute perishables such as fresh milk.Whether out of taste or out of necessity, leben is a favored beverage. It is similar to buttermilk except that the natural milk from which the butter is churned is first allowed to ferment in an earthen jug. The low-fat leben is widely used especially by lower-income groups; cream and natural whole milk is used sparingly by upper classes. Served cool or slightly chilled, raipe is a type of thickened milk dish eaten as a refreshment. The milk is warmed then thickened with the addition of the pulverized powder from dried wild Moroccan artichoke hearts.
BREADS AND GRAINS
Bread is the essential of every meal. For the very poor the whole meal may be only bread, sometimes dipped into olive oil. The classic Moroccan bread is shaped into absorbent, chewy oval discs, made from a mixture of wholewheat and unbleached white flour and gently fragrant with aniseed.
Bread is much more than a meal accompaniment. Bread is viewed respectfully in deep recognition of its ability to satisfy hunger and as a gift from God. A piece of bread inadvertently dropped may be kissed and blessed as it is carefully retrieved. Broken pieces of bread become eating utensils as they scoop up moist foods and soak up tasty juices and sauces. Community bakers pride themselves on recognizing each family’s special symbol stamped on their breads, for breads are made with loving attention in private homes then toted on trays to be baked in the communal ovens.
Moroccan diets can be described as “classic antique Mediterranean” because grains and oil form the basis. Wheat and barley are the principal grains and are used to make a great variety of breads. European-type white bread is increasing in popularity.
After weaning, the child’s principal food is sweet tea and grains in the form of rice, corn, semolina, breads, and pasta.
Despite the importance of bread, no other food can compare in variety of preparation and importance to the legendary couscous. Of undisputed Berber origin, this incomparable dish may be called by various names, contain infinite varieties of ingredients and seasonings, and may be made from wheat, corn, barley, millet, green wheat, green barley shoots, or sprouts and even rice, tapioca, or bread crumbs. Named seksu by Moroccans, it may also be called sikuk, sksu, utsu, ta’am, and even kouski as in Tunisia. The principle is the same. Dry floury grains are dribbled with water and rubbed to form tiny pellets. These are carefully steamed with no cover over a perforated pot set upon a bubbling stew. The small pellets swell with moisture and absorb some of the flavors of the broth. Often two steaming are required to get the proper consistency of separate fluffy and tender granules. Frequently a light sprinkling of oil or smen (like clarified butter) is added. Today pre-cooked couscous speeds up meal preparation.Couscous may be served upon one large platter, with meat, fruits, vegetables, and well-seasoned sauce heaped over the grain base. Or, as in the French or Algerian version, each part of the couscous may be served on separate plates. Couscous may be savory or sweet, and is usually served as a luncheon meal or at the very end of a diffa (banquet) solely for the purpose of achieving shaban, total satisfaction.
SWEETS AND SNACKS
Many sweet pastries, chewy nougat-type candies, sugared dried fruits, and spicy sweet couscous as well as sugared fried pastries are readily available. But probably more sugar is consumed in the endless cups of heavily sweetened green tea scented with mint than in any other form.
The traditional dessert to end a meal is inevitably an array of available fresh fruits and nuts. Dried fruits may replace the fresh. Moroccans will likely enjoy their sweetly rich pastries at the start of a special occasion meal such as at a wedding or circumcision and especially during the month of Ramadan where the meal after sundown is often begun with sweet cakes called shebbakia or mahalkra hungrily downed together with bowls of spicy harira soup.
BEVERAGES
Tiny decorated glasses of green tea served hot, sweet, and scented with fresh spearmint are the classic Moroccan beverage. Countless glasses are enjoyed every day at any time. But coffee is enjoyed too and helps many a Moroccan to begin the day. Coffee may be served black and sweet – it may also carry the surprise of a blend of sweet and peppery spices. Carbonated beverages are gaining in popularity but sweetened fruit drinks made from local produce and sometimes from crushed nuts are enjoyed as refreshers: these are called sharbat. Cool leben, similar to buttermilk, is also a frequent thirst-quencher.
Street vendors sell plain water, fruit juices, and even sharbat. Water is also the usual mealtime beverage accompanied by the main dishes with green tea following the meal. In rich homes, it is not unusual for the mealtime beverage of water to be lightly perfumed with the subtle addition of orange flower water, rose petal syrup, or other aromatic concentrates.
The prohibitions against alcoholic beverages that stern from Islamic traditions are kept to varying degrees. No such prohibitions exist in Jewish homes and many Jewish kitchens are known for their home-made wines and fruit brandies prepared from ancient recipes and distilled from a great variety of fresh fruits. Wine is a part of Sabbath and festival tradition in Jewish homes.
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Sundaresh.S
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CHICAGO – Chicago’s own Potbelly Sandwich Shop has opened its new Potbelly Kitchen, catering to the city’s Downtown business district for early-morning breakfast meetings, board room lunch buffets, working dinners and office-wide afternoon coffee-cookie-shake-breaks.
Combining new menu features such as a hot breakfast bar and Build-Your-Own sandwich and salad bars with toasty warm sandwiches, freshly baked cookies, chips and drinks, Potbelly Kitchen caters to groups of 20 or more.
“When you have that undeniable ‘gotta get a Potbelly sandwich urge’, we’re there for office meetings and events,” said Pam Kopacz, Potbelly Kitchen’s General Manager, who previously has led restaurant operations at the Madison and Franklin Chicago Loop Potbelly Sandwich Shop location for eight years. “We’re helping people satisfy their hunger whether they’re in a jam for a fast order or planning an event at a later date.”
The new Potbelly Kitchen caters to Chicago businesses and residences in an area bounded by Chicago Avenue on the north, Polk Street on the south, Racine Avenue on the west and Lake Michigan on the east. Delivered straight to their door and fully set-up, Potbelly Kitchen customers need only come prepared to eat fresh, tasty food. Fresh fruit, veggie plates and the Chicken Parmesan sandwich bar are just a few of the great new Potbelly Kitchen catering offerings.
“Our shops serve great tasting food, freshly made, and we’re doing the same at the Potbelly Kitchen,” Kopacz added.
For breakfast, the catering menu features scrambled eggs, bacon, potatoes, sausage, hot breakfast sandwiches, assorted dry cereals and a tray of assorted bakery items. Potbelly’s Originals and Skinnys sandwiches are available for lunch or later, as well as a new Deli Sandwich Bar platter, filled with a variety of meat and cheeses so people can create their own sandwiches. Also new is a Hot Sandwich Bar with a choice of Meatballs-N-Marinara, Chicken Parmesan or Italian beef sandwiches.
To complete the meal, Potbelly is offering a new build your own Salad Bar with fresh greens and an array of fresh toppings.
Individual shops will continue to fill catering requests for groups of less than 20 people. Orders for groups of 20 or more can be placed online at www.potbelly.com or by calling Potbelly Kitchen at 1-773-POTBELLY.
About Potbelly Sandwich Shop
From its humble beginnings as a small antique store on Chicago’s North Side, Potbelly has grown from its original location on Lincoln Avenue to serving over 74 Chicago neighborhoods. Potbelly’s unique experience is defined by its combination of toasty warm sandwiches, hand-dipped shakes, tasty made-to-order salads, live local music, as well as friendly and lively people. Potbelly has built a passionate, loyal following of fans that spread the word about the fun, energetic atmosphere and great food. For more information visit the company’s Web site at www.potbelly.com.
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Ever since the first modern Olympic games were held in 1896, athletes have worked hard to ‘go for the gold.’ Baron Pierre de Coubertin brought the ancient Greek Olympiad back to life to recreate the ideals of physical, mental and spiritual excellence demonstrated by the competitors there. This year, the athletes at the Winter Olympics in Vancouver continue this tradition. They’re training long hours, maintaining a positive attitude, and overcoming their fears – all in an attempt to accomplish their personal best.
Although you may not be vying for any medals, you can learn about triumphing over worry from the stories of athletes around the world. Here are 8 obstacles to consider as you map out your own personal strategy for success.
Overcome fear of failure. For some, failure signifies humiliation and the loss of self-esteem. But when the goal is to perform to the best of your ability, you can feel good about yourself even when you don’t come in first place. As Coubertain stated in the Olympic creed, “The most important thing in the Olympic Games is not to win but to take part, just as the most important thing in life is not the triumph but the struggle. The essential thing is not to have conquered but to have fought well.” Stay focused on your growth and the steps you take, not the outcome. Canadian skier Alexandre Bilodeau personified this ideal. He envisioned his courageous brother as a role model and, in the process, won the gold medal in moguls.
Overcome fear of success. Does thinking about what might happen, after you actually achieve a victory, stop you in your tracks? Or do you worry that you won’t meet others’ high expectations of you once you win? Believing you must perform perfectly sometimes stands in the way of achieving your goal. U. S. figure skater Evan Lysacek had to deal with this stress at the Olympics, admitting, “I did have some extra pressure coming in as the reigning world champion.” He rose to the occasion and skated with passion and skill, winning the gold medal and savoring the experience.
Overcome fear of competition. Performance anxiety is a common and familiar phobia. Speed skater Apolo Ohno is no stranger to competition, having conquered his own fears and come away a champion, on both the short-track and the dance floor. Entering many races, he has already beaten the record for the most U.S. medals in the Winter Games. Ohno doesn’t always win, but he strives to perform to the best of his ability each time he competes. To overcome stage fright, there are many techniques you can employ: put the competition into perspective; do deep breathing and relaxation exercises; concentrate on your own actions, not those around you; practice, practice, practice.
Overcome fear of sacrifice. After 46 years of consistently taking the gold medal in pairs figure skating, Russia/U.S.S.R. was finally was shut out from the podium. How did China’s Shen Xue and Zhao Hongbo manage such a feat? They endured considerable sacrifice along the way. The oldest skaters in Vancouver, they have been together for 18 years, married for the past three. After victories despite numerous injuries, they retired in 2007. But two years later, they put their marriage vows and personal life on hold in order to retrain, living in the athletes’ dorms as they worked to fulfill their dreams of Olympic gold. As you set important goals for yourself, recognize that you too may need to give up some pleasures along the way.
Overcome fear of risks. In order to succeed as Olympiads, athletes need to conquer their fear of the unknown and go for the gold anyway. According to Canadian hockey great Wayne Gretzky, “You miss 100% of the shots you never take.” Snowboarder Shaun White understands taking measured risks and won the men’s halfpipe gold medal by hard work and his readiness to take chances. Although he had already won after his first run, he chose to attempt his difficult, signature moves in a second run. Exuberant after accomplishing his ‘Double McTwist 1260,’ he said, “I have fun, I have dreams, I have goals, and I’m just now trying to do them.” After your own preparation, outline the risks you’re comfortable taking and then follow through with gusto.
Overcome fear of change. With poor weather conditions in Vancouver, many events were postponed, throwing off schedules. Athletes had to mentally adjust to these shifts and still be ready to compete. One athlete who initiated her own change was figure skater Yuko Kawaguchi. She gave up her Japanese citizenship and moved to Russia to be trained by legendary coach, Tamara Moskvina. Although not medaling at the Games, she lived her dedication to her sport by her move. When you are forced to modify your own original strategy, don’t hesitate to put your Plan B into action. It just might be a winner.
Overcome fear of pain. Downhill skier Lindsey Vonn severely bruised her shin during training last month and feared it might prevent her from competing in the Olympics. But she tried anyway, saying before the race, “It’s tough…I know what I have to do. I know how to ski. It’s just fighting the pain.” And fight it she did, winning the gold medal in the women’s downhill. After, she commented on her efforts, “Nothing comes for free.” You may have your own pain – physical or emotional – to work through as you pursue your goals. Keep in mind the determination you need to succeed as you struggle to prevail.
Overcome fear of pleasure. Lindsey Jacobellis skid off course in the snowboard cross semi-finals, once more loosing a chance at a medal. After her initial frustration, she shared her thoughts with reporters, “I still can have fun in some way. I just felt like doing a nice, fun truck-driver grab, that’s the spirit that it is.” Other competitive snowboarders agreed with her attitude. Nate Holland commented, “It’s not always about winning. It’s about fun, style, showing your stuff.” And Nick Baumbartner explained, “It’s not about the finish…it’s all about the journey. It’s all about taking the wild ride.” So, even when you’re in the midst of a competition of your own, don’t forget to enjoy the process and have fun.
Thinking of Retiring in Costa Rica?
Bret Dudl Costa Rica As A Retiring Destination By Mitch Bowler
Costa Rica is a Spanish word which means “Rich Coast”. It is officially called the Republic of Costa Rica. The cost of travel is more expensive than any other countries in Central America but cheaper than United States and Europe. To enjoy your stay in here you have to learn their language which is Costa Rican Spanish. The cost of living in is not that expensive the average estimation is US$ 1,500 monthly if you prefer to live in a simple life style. Costa Rica is a tropical country. It has two major seasons dry and rainy. Rainy season starts from the month of May to December while dry season starts from January to May.
If you want to become a permanent resident retiree in Costa Rica you must have at least US$ 1,000 to US$ 2,000 monthly income however, if you plan to put up a business or invest here you must show a proof that you have US$ 200,000 minimum worth of investment.
Like Brazilians, Costa Ricans are also very friendly and hospitable. It counts as one of the most stable countries in Central America because they have high a standard of education and life style. While the pace of life is slower here, for anyone that is sick of being stuck on the freeway in traffic, you are going to love Costa Rica as there is almost no highway traffic here which means you can visit beautiful places such as beaches, volcanoes, rainforest and hills in just a short time.
For retirees who want to buy a house, you can save a lot of money because you can buy a house in Costa Rica for approximately 70% lower than what houses cost in the United States. Another great money saving benefit of living here is that as of the time of this writing social security here has definitely no tax.
The staple of Costa Rican food is quite simple and consists of rice and beans, but as the country grows in popularity with tourists many different worldly restaurants are springing up everywhere. If you are a fan of spicy food then you will likely want to spend your time on the Caribbean side of the country where there is more of a Jamaican influence. When it comes to drink the most famous drink in Costa Rica is the Horchata, it is a cornmeal drink with a cinnamon flavor.
Costa Rica is one of the safest countries in Central America since the rate of crime is very low and as mentioned earlier the people are friendly and honest, however like any city or country in the world you need to keep your wits about you wherever you are and be aware of your surroundings.
Bret Dudl Surf Workout By Damian Papworth.
Surfing is a sport that young and old alike. Imagine riding along the face of a breaking wave. Thrilling, right? Surfing’s a popular pastime for the young and adventurous. It may be easier to learn how to master the skills in surfing when you’re young and nimble, but even people pushing into their mid-30s or 40s with a sense of adventure can be terrific surfers.
The body may show signs of wear after 25, but eating the right foods and spending time conditioning for surfing will have you surfing better. Two things may help you if you plan to learn and later on get serious about surfing. These are to improve your swimming and learn to hold your breath underwater.
To be a good surfer, you also need to work on being elastic. Quit smoking, because its effects will get in the way of having strong lung power. Surfer-friends say all it takes is a single lesson to learn the basics, but tons of practice, determination and commitment. That means spending time conditioning for surfing and developing the skills involved.
When conditioning for surfing, take note that you will be twisting and bending in every imaginable way. Surfing is not for the faint-hearted, so if you’re queasy about the challenging water sport and will just get panicky about sea pests and changing conditions in the ocean, some other sport may be better for you. On the other hand, those who are deadset on learning are in for an adrenaline-pumping experience and great body conditioning.
Even a beginning surfer will know that exercises come close to what a seasoned surfer does in the water. Work from there. To boost surf fitness, enroll in an exercise program designed to help get you in shape for your specific sport. To develop good shoulders, arms, and strengthen other body parts, use simple exercise aids like a stability ball. Place your hands on the stability ball and perform push-ups. It’s also important to concentrate on increasing your cardiovascular conditioning. Your main focus should be on increasing core strength, endurance, and strengthening your heart and lungs.
You can also begin your conditioning for surfing by skipping rope. Jogging on soft sand at least once a week, targeting about eight to 10 kilometers a week, and swimming, first in a pool and then in the ocean will help improve your lung power. Joining an aerobic class will also be beneficial. You must also develop upper body strength because you will be paddling and taking on waves.
:In addition to the numerous decisions one must undertake when planning a vacation in today’s eco-diverse travel sector, is the selection between making a reservation with a mainstream Costa Rican resort that initially appears safer, less expensive, and a more secure option than that of a private villa – that for the money is a better alternative – read on to learn more. Contrary to popular belief is the fact that making a reservation with a villa is frequently just as easy as with a resort, as many travel agents and online travel engines facilitate these villa reservations and are highly secure as is the case in Recreo Villas in Guanacaste, Costa Rica.
The growing fashion toward the villa industry in Costa Rica revolves around the individual flexibility that these luxury properties are able to offer, additional perks (Over that of a resort), amenities and that they are much more private than that of resort. As if that were not enough to change your mind -in more cases than not – villas are significantly CHEAPER on a cost-per-night basis than their rival resorts and especially at Recreo in Guanacaste, Costa Rica. As hard as they may seem on the surface – statistics prove villas are on average 20% cheaper than resorts.
Incorrect Space
Another commonly experienced situation for those making reservations with a resort is the confusion at the resort upon the arrival to the resort and lack-of the correct amount of rooms that are inter-connected. Many new arrivals are stuck in the reception area, waiting, while the resort staff scurries around trying to figure out available accommodations, even when the travelers were assured before hand with advanced reservations by the resort. This is the result of poor communication between travel agents, resort staff and online reservations, even if you made advanced reservations they are not fully solidified until your arrival to the resort. Immediately those filled with excitement initially upon arrival to a resort, are typically left disillusioned by their misrepresented resort accommodations.
Villa or Resort
Naturally the choice is yours. Having total control of your reservations is just one of the primary advantages. You know and understand your schedule better than a travel agent and the type of accommodations you enjoy and are longing for in a spacious and luxurious Villa in Costa Rica. The freedom of choice, the multitude of selections of villas for a group of practically any size and all without the hassles of misinformed travel agents or resort staff are yours for the taking. It is no wonder that many are drawn to the ease of reserving their space online.
Social media marketing is defined as the conduct of marketing, sales, public relations and customer service through the use of one or a combination of social networks, online communities, blogs, wikis or any other online collaborative media. Some famous social media marketing tools are Twitter, LinkedIn, Facebook, Flickr, Wikipedia, Orkut and YouTube.
Social media in an internet marketing sense pertains to a collective group of cyberspace or web properties whose content comes from publications or posts created by users, and not direct employees of the said property such as the vast majority of the videos on you tube and the bast majority of threads on forum sites as well as the most of the tweets on tweeter.
Three Major Elements of Social Media Marketing
1. The Buzz
Make posts to attract the attention of other members or users. Create a buzz or newsworthy events, videos, tweets, or blog entries. Make sure they are interesting and are likely to captivate people who stumble into them. Catchy posts are likely to spread over the network like a virus. Buzzing is the core of social media marketing. It differs from the traditional methods of commercials, print ads, and press releases in the sense that other users become the medium for your marketing campaign. Members tend to pass something of interest to other users.
2. Fan Pages
Create of facilitate means in which fans or patrons of your brand, your business or yourself can promote a message of their own on multiple online social media venues. Create fan pages where they can talk about whatever they are a fan of.
3. Be Active in Conversations
Conversations are the lifeblood of social media marketing. The marketing campaign is controlled not by the organization but by the consumers themselves. Consumers can start or participate in conversation about a brand they are interested in. Respect of all users as well as confidentiality of private information should always be maintained.
Bret Dudl Surf Workout By Damian Papworth.
Surfing is a sport that young and old alike. Imagine riding along the face of a breaking wave. Thrilling, right? Surfing’s a popular pastime for the young and adventurous. It may be easier to learn how to master the skills in surfing when you’re young and nimble, but even people pushing into their mid-30s or 40s with a sense of adventure can be terrific surfers.
The body may show signs of wear after 25, but eating the right foods and spending time conditioning for surfing will have you surfing better. Two things may help you if you plan to learn and later on get serious about surfing. These are to improve your swimming and learn to hold your breath underwater.
To be a good surfer, you also need to work on being elastic. Quit smoking, because its effects will get in the way of having strong lung power. Surfer-friends say all it takes is a single lesson to learn the basics, but tons of practice, determination and commitment. That means spending time conditioning for surfing and developing the skills involved.
Even a beginning surfer will know that exercises come close to what a seasoned surfer does in the water. Work from there. To boost surf fitness, enroll in an exercise program designed to help get you in shape for your specific sport. To develop good shoulders, arms, and strengthen other body parts, use simple exercise aids like a stability ball. Place your hands on the stability ball and perform push-ups. It’s also important to concentrate on increasing your cardiovascular conditioning. Your main focus should be on increasing core strength, endurance, and strengthening your heart and lungs.
You can also begin your conditioning for surfing by skipping rope. Jogging on soft sand at least once a week, targeting about eight to 10 kilometers a week, and swimming, first in a pool and then in the ocean will help improve your lung power. Joining an aerobic class will also be beneficial. You must also develop upper body strength because you will be paddling and taking on waves.
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About the Author:
Canned/preserved Food in Norway
Canned/preserved food sales rose 2% in 2009, in line with the review period, albeit at a marginally lower rate than in 2008. Sales of canned/preserved tomatoes and canned vegitables saw the fastest growth in volume and value terms in 2009 highest. Sales of canned/preserved food are low in Norway when compared to other countries, with the high consumption levels of chilled ready meals and frozen ready meals making consumers less likely to use the contents of a can or preserve jar. A lack of…
Canned/preserved food in Norway report offers a comprehensive guide to the size and shape of the market at a national level. It provides the latest retail sales data 2005-2009, allowing you to identify the sectors driving growth. It identifies the leading companies, the leading brands and offers strategic analysis of key factors influencing the market – be they new product developments, distribution or pricing issues. Forecasts to 2014 illustrate how the market is set to change.
Product coverage:
Canned/preserved beans, Canned/preserved fish/seafood, Canned/preserved fruit, Canned/preserved meat and meat products, Canned/preserved pasta, Canned/preserved ready meals, Canned/preserved soup, Canned/preserved tomatoes, Canned/preserved vegetables, Other canned/preserved food
Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.
Why buy this report?
* Get a detailed picture of the Packaged Food industry;
* Pinpoint growth sectors and identify factors driving change;
* Understand the competitive environment, the market’s major players and leading brands;
* Use five-year forecasts to assess how the market is predicted to develop.
To know more and to buy a copy of your report feel free to visit :
http://www.bharatbook.com/detail.asp?id=142909&rt=Canned-preserved-Food-in-Norway.html
Related Reports :
Canned/preserved Food in Pakistan
http://www.bharatbook.com/detail.asp?id=142910&rt=Canned-preserved-Food-in-Pakistan.html
Canned/preserved Food in South Korea
http://www.bharatbook.com/detail.asp?id=142911&rt=Canned-preserved-Food-in-South-Korea.html
Or
Contact us at :
Bharat Book Bureau
Tel: +91 22 27578668
Fax: +91 22 27579131
Email: info@bharatbook.com
Website: www.bharatbook.com
Follow us on twitter: http://twitter.com/3bbharatbook
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About the Author:
Bharat Book Bureau, the leading market research information aggregator provides reports, company profiles, newsletters, country info. and online databases for the past twenty two years to corporate, consulting firms, academic institutions, government departments, agencies etc., globally, including India. Our reports help global companies to know different market before starting up business / expanding in different countries across the world.
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Xpress Redi Set Go: The Electric Cooker that Every Kitchen Should Have
In order to stay healthier everyone would need to make nutritious dishes for themselves as an alternative of giving in to craving while we are on the go. We all understand how easy it is to enter the drive-thru of our neighborhood fast food restaurant or grab a quick junk food treat at a nearby convenience shop on our way from a lengthy day of work. However, this is not best suited food for our bodies. Having said that, a large amount of of us are too fatigued to cook at home just about every afternoon and then devote free time cleaning up soon after. Thankfully, there is a appliance out there that can allow us effectively cook beneficial foods for ourselves fast without hardly any clean up included. This product is called the Xpress Redi Set Go Cooker.
Xpress Redi Set Go Cooker For Sale
The Xpress Redi Set Go is a stand-a-lone electrical cooker that can fry, bake, steam and grill very quickly. However, it does not provide the dried out tasting outcomes that microwaves ordinarily do. Instead, the cooker provides you with flavorful dinners that taste like you invested hours creating meals. This product is able to cook so very fast and effectively due to the fact it is able to cook from both the top and bottom.
Here are a few more outstanding features on the Xpress Redi Set Go Cooker:
- No cooking oil is needed because the surfaces are non-stick.
- There is a built-in timer on top of the cooking appliance.
- It has a straightforward on/off toggle button so you do not have to unplug the unit each and every time.
- It is small enough to be stored in even the smallest kitchens.
- The joint floats so larger dinners will not get smashed in the cooker. The top will rise to accommodate.
When you buy the Xpress Redi Set Go Cooker you will also receive two removable cooking pans, a double sided spatula and two recipe books. This cooker will surely be your favorite device in your kitchen because it will save you time and energy every single day.
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About the Author:
Here you can get the <a rel=”nofollow” target=”_blank” href=”http://productsadvertisedontv.com/29/xpress-redi-set-go.html”>Xpress Redi Set Go Cooker</a> for the best price.
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Peapod Shopping Peapod.com, These days anything can be bought online, often before it arrives in the store, and many consumers are making more of their purchases on the web. Click Link Below For Website $$$
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Online shopping may be so popular these days because of the extreme flexibility that it offers to shoppers to shop 24/7. By following some important tips for successful internet shopping you can shop to your heart’s content in a safe and secure manner.
Before shopping on a particular site, make sure that you have done enough research on the product that you want buy so that you have an idea about the ongoing price, warranty etc. Next important tip for successful internet shopping is to be able to spot a genuine website. Check the website address, read the privacy policy of the site and go through the refund policy and warranty terms. A genuine site would be able to provide all information about its policy in a transparent manner. Click Link Above For Peapod
Buying anything at the best possible price is the ultimate joy of shopping. Try to find out the best deals on the internet about the product. The next wise aspect of successful internet shopping is to sign up for coupon codes. Once you register with some big-time retailers you will receive newsletter that may sometimes contain coupon codes.
Once you are convinced about the price and the website go ahead and purchase the product. Remember to furnish only the basic details of your identification when you use your credit card. Click Link Above For Peapod
A basic rule that figures top in the list of the tips for successful internet shopping is to ensure that the anti-virus and anti-spyware programs on your computer are update till date. This provides you with the most important platform of internet security that can detect any vulnerable sites. Always remember these tips and have a safe and cyber-crime free and budget-oriented shopping.
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About the Author:
Click Link For Peapod — CLICK HERE For Latest Discounts $$$
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The sluggish South Korean economy boosted sales of packaged food. Consumers cut down their spending on products such as clothing and entertainment and prioritised expenditure on food. As people dined out less and chose to eat at home more, sales of ready meals grew by 6% in current value terms in 2009.
Ready meals in South Korea report offers a comprehensive guide to the size and shape of the market at a national level. It provides the latest retail sales data 2004-2008, allowing you to identify the sectors driving growth. It identifies the leading companies, the leading brands and offers strategic analysis of key factors influencing the market – be they new product developments, distribution or pricing issues. Forecasts to 2013 illustrate how the market is set to change.
Product coverage:
Canned/preserved ready meals, Chilled pizza, Chilled ready meals, Dinner mixes, Dried ready meals, Frozen pizza, Frozen ready meals, Prepared salads
Data coverage: market sizes (historic and forecasts), company shares, brand shares and distribution data.
Why buy this report?
* Get a detailed picture of the Packaged Food industry;
* Pinpoint growth sectors and identify factors driving change;
* Understand the competitive environment, the market’s major players and leading brands;
* Use five-year forecasts to assess how the market is predicted to develop.
To know more and to buy a copy of your report feel free to visit :
http://www.bharatbook.com/detail.asp?id=143090&rt=Ready-Meals-in-South-Korea.html
Related Reports :
Ready Meals in Norway
http://www.bharatbook.com/detail.asp?id=143088&rt=Ready-Meals-in-Norway.html
Ready Meals in Pakistan
http://www.bharatbook.com/detail.asp?id=143089&rt=Ready-Meals-in-Pakistan.html
Or
Contact us at :
Bharat Book Bureau
Tel: +91 22 27578668
Fax: +91 22 27579131
Email: info@bharatbook.com
Website: www.bharatbook.com
Follow us on twitter: http://twitter.com/3bbharatbook
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About the Author:
Bharat Book Bureau, the leading market research information aggregator provides reports, company profiles, newsletters, country info. and online databases for the past twenty two years to corporate, consulting firms, academic institutions, government departments, agencies etc., globally, including India. Our reports help global companies to know different market before starting up business / expanding in different countries across the world.
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One of the premier sources of Seafood in Australia, the Sydney Fish Market has a long established reputation in providing fresh and well preserved seafood. The Sydney Fish Market also has the distinction of being the largest market in the southern hemisphere in addition to being the world’s largest market in terms of seafood variety outside of Japan.
After the end of the Second World War, the Australian government passed a piece of legislation that removed the traditional fish sellers that had been operating at the time. A centralised body was setup that controlled and regulated the fish industry including the control of the centralised fish market (the Sydney Fish Market before its incorporation).
This privatisation occurred in 1994 and officially created the Sydney Fish Market of today. Regardless of its legal status, the market has constantly served its purpose and continues to do so today.
Having evolved from a very traditional market style, the Sydney Fish Market has managed to keep up with the times. One notable example of this is the modernisation of the traditional auction system that was once in place. Originally fish would be displayed by an auctioneer who would scream out the auction price to the gathered crowed while bidding would then ensue.
However in 1989 an electronic Dutch system was introduced whereby the price of fish was set $3 higher than the expected market price. A clock then proceeds to wind down and the price decreases by a dollar for every revolution the clock makes. From the beginning of the clock countdown, potential buyers can stop the clock and buy the items by the pressing a button. The successful bidder can then pick the number of crates that they desire from the chosen lot.
The Fish Market is also home to the Sydney Seafood School which has been instrumental in encouraging greater fish consumption amongst Sydney Residents. The school currently has somewhere in the range of 12,000 students per year and is considered to be one of the nation’s leading cooking schools.
Being one of the most recognisable fish institutions in Australia, the Sydney Fish Market is affiliated to various Australian seafood related bodies including Poulos Bros. Poulos Bros is a reputed supplier of fresh seafood that offers delivery of fresh seafood to a location of your choosing.
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About the Author:
Charuka is the owner of his own web design firm that is based in both Australia and Sri Lanka. He has extensive industry experience both in other firms and in running his own. Charuka also holds a Master of Computing from the University of Western Sydney and is a Bachelor of Information Technology from Charles Stuart University.
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Years ago Mom and or Grandma had a food cellar where they stocked up on food just in case of an emergency. This custom has virtually disappeared from the American lifestyle. Thus the advent of emergency food rations, freeze dried foods. You never know when you might experience an emergency. With the recent horrendous snow storms on the east coast, and the severe weather on the west coast, it is smart to be prepared. The Mountain House 72-Hour Emergency Meal Kit is the perfect answer with meals for three days for one adult, and you will rest easy knowing you or your family are ready in case of hurricanes, floods, tornadoes, earthquakes, and other events. Some people also take these delicious foods camping and backpacking as they are easy to pack and easy to enjoy. They are ideal when there is a power outage, as you only have to add water. The Mountain House Company cooks fresh or frozen foods and then freeze dries them so the flavor and goodness are locked in. Backpackers have said these are the best-tasting freeze dried food they have ever had. You don’t have to add anything or cook anything to get a complete meal.
This Mountain House meal kit includes three breakfasts, three side vegetables, and six 10 ounce packets of lunch or dinner entrees, food enough for an adult for three days. Included are granola with blueberries and milk, scrambled eggs with bacon, scrambled eggs with ham and pepper, garden green peas, whole kernel corn, cut green beans, beef stroganoff, chicken teriyaki, chili mac with beef, rice and chicken, pasta primavera, and sweet and sour pork with rice. All this emergency survival food can be prepared easily in challenging circumstances by adding water, and have a seven year shelf life. Satisfied customer Christopher Coakley of Santa Barbara, California said, “Mountain House meals typically taste better than many of the freeze-dried alternatives.” My son agrees with Mr. Coakley, and takes them on motorcycle trips because they are also so easy to pack.
The Mountain House food for emergencies are preserved because greatly reduced amount of water halts microorganisms and enzymes that would result in spoiling the food. That allows the food to be stored without refrigeration. Satisfied customer M.O. Gomez of Northern California said, “The food is amazingly good. We purchased this to add to our earthquake preparedness kit, but we tasted the stroganoff before we filed the rest away. It was surprisingly yummy.” The chili mac with beef is a favorite of my daughter’s. Mountain House has put a lot of thought and care into their food preparation, and customers appreciate the taste of these hearty, well-balanced meals. I know when camping my family appreciates a hot meal, and during an ice storm Maine had the Mountain House foods we had collected were doubly appreciated. In my opinion the foods taste as good as if I had cooked them myself from scratch. I find also that they are very easy to store as they take up little room.
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About the Author:
Make sure you and your family have enough food in case of an emergency. If you would like more information, go to <a rel=”nofollow” href=’http://www.squidoo.com/emergency-food-rations’ target=’_blank’><b style=’color: blue; font-weight: bold’><u>Mountain House Meal Kit</u></b></a>
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