Halloween Fruit Salad Recipes

Just because Halloween is associated with confectionery overdoses it doesn't mean healthy Halloween treats have to be a drag. Halloween fruit salads combine delicious, natural treats and creative presentation to make a seasonal dish that is both healthy and fun. Serve them as snacks at your Halloween party, or just use them to brighten up a seasonal dinner.

Jack O' Lantern Fruit Salad

The jack-o'-lantern fruit salad is a great way to jazz up single serving fruit salads for a Halloween party. It can be served as an appetizer or as a delicious, healthy dessert. Start off by cutting the top off of an orange and scooping most of the fruit out of the inside without breaking the skin in any other spots. Slice the orange flesh into small pieces and add cubes of other fruits. Pears, apples and melons all work very well in this salad. Finish this Hallloween fruit salad by scooping the fruit back inside, drawing a jack-o'-lantern in marker on the side of the orange and putting the top back on.

Bowl of Eyeballs

One simple, but delightfully ghoulish Halloween fruit salad recipe is the bowl of eyeballs. Start by peeling a bunch of grapes and putting them in a bowl. Add ambrosia or any other dressing or syrup you prefer to the grapes and serve. The salad is tasty and the texture of the peeled grapes is disconcertingly eyeball-like, especially with the texture of the dressing. For an even better effect, serve the salad in a dark room.

Fruit Cemetery

If you enjoy carving fruit, you may want to make a fruit cemetery appetizer. Cut several pieces of fruit into the shapes of tombstones and coffins and arrange them on a tray. If you feel ambitious, you may even want to try your hand at carving some fruit skeletons! Alternately, you can slice your fruits into flat sections and use Halloween cookie cutters to make pumpkins, witches and other spooky seasonal shapes.

Tags: fruit salad, fruit salads, Halloween fruit, Halloween party, jack-o -lantern

Drink Martinis

Martinis, a classic cocktail, are made with vodka or gin and vermouth. Martini drinkers may request the drink dry or extra dry. This refers to the amount of vermouth added, with dry martinis containing a fourth of an ounce of vermouth and extra dry mere drops. It is permissible to omit the vermouth altogether. This recipe is for a shaken martini but it is also possible to serve them stirred by combining the ingredients in a shaker or other container and stirring until combined.

Instructions

1. Place martini glasses in the freezer to chill while you make the martinis.

2. Fill the martini shaker with ice. Add in the vodka or gin and the amount of vermouth desired. Put the lid on the martini shaker and shake until well combined.

3. Remove the martini glasses from the freezer. Carefully pour the martini mixture into each glass. Garnish with an olive per glass. Drink the martini at the speed you feel comfortable. Sip slowly if you're new to the taste and potency of these drinks.

Tags: amount vermouth, martini glasses, martini shaker, with vodka

Make A Singapore Sling

A Singapore Sling is a popular cocktail that was created in Singapore in 1910. Many hotels, restaurants and resorts serve this delicious fruit cocktail. With a few ingredients and a little bit of time, you can make your own Singapore Slings in the comfort of your own home.

Instructions

Make a Singapore Sling

1. Add the juice. In a tall glass add in 1.5 teaspoons of lime juice. You can use either fresh lime juice or the pre-bottled kind. However, fresh lime juice usually tastes better. Add in 2.5 ounces of your favorite pineapple juice. The mixture should look similar to a light colored orange juice.

2. Add in the alcohol. Now it’s time to add in the alcohol ingredients. Add in 1 teaspoon of benedictine followed by 3 teaspoons of cherry brandy. Stir it a little bit to mix up the ingredients. After you have the benedictine and brandy, add in 1.5 teaspoons of cointreau. Follow that with 1.5 teaspoons of grenadine. That wraps up all of the alcohol in ingredients. At this time if you want to give your Singapore Sling an extra kick, add some cherry juice.

3. Add in the ice. Add in about 6 to 10 full-size cubes of ice. You want the ice to completely fill the glass even if it exceeds the amount of alcohol and juice you have in there.

4. Shake it all up. Once you’ve got all of your ingredients ready to go it’s time to shake it up. Get your shaker ready to go. Once the shaker is secured over the glass, shake it for 15 to 20 seconds. The metal cocktail shaker should feel very cold after you have finished shaking it up. This is a sign that the drink is ready to go.

5. Finish it up. Once you have finished shaking up the mixture, take your strainer and strain the mixture into a tall glass. Add in some crushed ice and stir it up a little bit. Take two straws and put them in the glass. Slice the pineapple slice so it fits on the outside of the glass. Top it with a couple of cherries. Serve it cold. Voila, a homemade Singapore Sling!

Tags: Singapore Sling, lime juice, alcohol ingredients, finished shaking, fresh lime, fresh lime juice

Wax The Bandage On Cheese

It is quite satisfying to make your own gourmet cheese.

A properly waxed cheese is resistant to the growth of mold and can safely be aged for as many as five years. All steps of the cheese-making process are important, but since waxing is the final step that ensures your cheese will last, it is about the most important. Fortunately, waxing an already bandaged cheese is neither difficult nor terribly time-consuming. Also, the time you'll spend waxing your cheese is a sound investment in the life of your cheese.

Instructions

1. Melt the wax over low heat in a double boiler pan that you have specifically designated for only this purpose; you don't want to cook in a pan you have been using for melting wax.

2. Roll your bandaged cheese through the wax. Do this as many times as you need to to achieve the thickness of wax you desire; a couple of thin layers of wax are preferable to one thick layer. Dribble wax over any areas of the cheese that are not thoroughly waxed. Do not leave any exposed areas.

3. Label your finished cheese with the date on which you waxed it. Store your finished cheese in your refrigerator. Age it for at least a month or even for much longer if you are making an aged cheese. Some cheese makers age their waxed cheese for five years. Let your preference guide you; longer aging creates stronger-flavored cheese.

Tags: your cheese, bandaged cheese, finished cheese, five years, waxed cheese, your finished, your finished cheese

Making Cream Of Broccoli Chicken

Making and eating the same meals constantly is boring. Chicken is a versatile meat you can use to make all sorts of dishes, from basic casseroles to creamy soups. Add a few vegetables and a can of soup to create cream of broccoli chicken, which you can serve alone or add a few extra sides to make a larger meal that will fill everyone's growling stomachs for hours.

Instructions

1. Cut one thawed, boneless, skinless chicken breast into strips or cubes. Season with salt and pepper and a combination of other spices to taste, such as oregano, basic or parsley. Meanwhile, melt butter over low heat in a skillet. Add to the butter and cook over medium heat until well done, approximately 20 minutes. Juices should run clear.

2. Dice red, yellow or green peppers and onions. Add to the pan with the chicken and continue cooking, stirring frequently for five minutes.

3. Pour in one can condensed cream of broccoli soup and one can cold water to your chicken and vegetable mixture. Mix until dissolved and warm. Add fresh or canned mushroom pieces. Drain canned mushrooms before adding.

4. Spoon the mixture over your favorite pasta or potatoes or serve the cream of broccoli chicken as a soup on its own. Add a side of dinner rolls to make a complete meal.

Tags: cream broccoli

Large Crowd Finger Foods

Stuffed appetizers create blends of flavors in compact, bite-size packages.

When socializing, good food and drink keep people happy. Those who host large events know the benefits of hors d'oeuvres. Hors d'oeuvres, or small appetizers, allow for the provision of a range of delectable items served on small plates or napkins, without the need for cutlery. A range of finger food recipes that require minimal time in the kitchen will enable hosts with large guest lists to avoid complex menus.

Skewers

Nothing but a wooden stick with a pointed end, skewers enable seemingly unlimited combinations of foods. For something savory and warm, pick from a variety of grilled kebab recipes. Choose kebabs especially for outdoor events where cooks will work on barbecues. Kebabs originate in the Middle East and traditionally use marinated beef, lamb or chicken. On the skewers, combine meats with vegetables such onions, red peppers and cherry tomatoes. For something on the sweeter side, skewer chunks of various fruits like pineapple and melon.

Sandwiches

The wide assortment of types make sandwiches suitable for everything from a Super Bowl gathering to an English tea party. For a formal event, try cucumber and cream cheese, goat cheese and watercress or smoked salmon on pumpernickel. At a casual event, serve egg salad, ham and swiss, tuna or bacon and cheddar. Cut each whole sandwich diagonally twice to create four servings. Secure each wedge with a decorative toothpick and stack them on platters for serving.

Stuffed Foods

Turn small, whole fruits and vegetables into appetizers by taking out their centers, creating fillings, and stuffing the filings into the cored cavities. Bite-size mushrooms are a fitting choice. Possible fillings include cheese, sausage or crab, typically combined with herbs and other ingredients such as garlic, onion, black pepper, parsley, bread crumbs and egg. Other possibilities include stuffed cherry peppers or stuffed cherry tomatoes. For dessert, try strawberries stuffed with flavored cream cheese, mousse, cheesecake filling or marshmallow cream blended with cream cheese and almond extract.

Mini Cupcakes

For bite size desserts, mini cupcake trays allow bakers to pump out a large number of pastries in a small amount of time. Choose a simple cupcake recipe that has minimal ingredients and use an icing bag to pipe topping more quickly than knife-spreading each cupcake. Easy cupcake recipes include yellow cake or chocolate cupcakes with chocolate frosting, or vanilla cupcakes with vanilla frosting. For something a bit more exotic, add coconut, cherries, cream cheese, nuts or spices. On special occasions, dye frosting to fit, such as pastel-colored for Easter or orange for Halloween. Sprinkles on top also allow for quick decorating.

Tags: cream cheese, cherry tomatoes, cupcakes with, stuffed cherry

Ideas On Things To Pack In Kids' Lunches

Getting your child to eat a healthy lunch need not be a problem if you plan accordingly. Plan lunches around her favorite foods to ensure that she will actually eat them and not trade them with other students. Take into consideration the environment in which your child will be consuming her lunch and the time allowed. Most likely, she will not be able to reheat her lunch, so have a proper container on hand such as a thermos. If her lunch needs to stay cool, include an ice pack in her lunchbox.

Sandwiches and Wraps

Sandwiches and wraps are good choices for her main dish due to their portability. Choose bread or a tortilla-style wrap. Add condiments such as mustard, mayonnaise or oil and vinegar. Add lunch meat. Meat will give her an afternoon supply of protein. And lastly, add vegetables. This is a great place to sneak in extra vegetables if your child has an aversion to them. Some vegetables to consider are lettuce, tomato, sprouts, onion, pickles, shredded carrots and radishes. If your child is not eating meat, a simple nut butter and jelly sandwich or wrap is an alternative.

Side Dishes

Pack side dishes with your child's lunch to add nutrients to her meal. This is a situation where you may need to consider a thermos to retain heat or an ice pack to keep the item cold. You could give her macaroni and cheese with broccoli and cauliflower florets. A side salad made of lettuce with chopped vegetables and fruit is another possibility. Macaroni salad or potato salad are filling and will supply her with carbohydrates and protein. Soup is filling and comforting on a cold day.

Finger Foods

Consider adding foods that are both easy to hold and filling. Crackers with cheese are filling and will add fiber to her lunch. Dehydrated vegetable chips will add crunch to her lunch without adding extra fat and calories. If your child likes to dip, include celery and peanut butter. Baby carrots will add color to her lunch while also adding water and fiber. Sneak in an extra protein source with a handful of peanuts, almonds, cashews or walnuts.

Desserts

This will most likely be your child's favorite part of her lunch. You can make it fun and nutritious at the same time. Yogurt with berries will give her both calcium and antioxidants. Trail mix will supply her with protein, fat and carbohydrates. Fresh fruit is both filling and sweet. Pack mini muffins, graham crackers or oatmeal-raisin cookies to dip in her milk. Granola bars are a possible alternative to candy bars.

Tags: your child, filling will, supply with, will give, will supply, will supply with

What Is Mole & How Is It Used In Mexican Food

What Is Mole & How Is it Used in Mexican Food?

Mole is a name for a variety of Mexican sauces, characterized by their complex flavors--often including chilies and chocolate--and their smooth, rich texture. Mole poblano is the most common type of mole sauce, but a number of other moles exist with different combinations of ingredients. Served with anything from chicken to enchiladas and vegetables, mole is a versatile element of Mexican cuisine.

History

Although people are not entirely sure of the origin of mole sauce, the most common story is that it was developed in Puebla de los Angeles, a town near Mexico City. Legend has it that in the 16th century, the nuns at the Convent of Santa Rosa were preparing for a visit from the archbishop, and they wanted to make something special. Regardless of its origin, mole is now a well-known element of Mexican cuisine.

Ingredients

The signature ingredient in mole is a small quantity of dark chocolate, giving the sauce its rich quality and slightly bittersweet taste. A number of other ingredients also contribute to mole, including fried bread, sugar, raisins, tomato, garlic, onions, cloves, cinnamon, and many different types of chilies and nuts. Not all mole sauces use the same ingredients. Families typically hand recipes down through generations.

Technique

Mole cooks over low heat for hours, often all day, to allow the complex flavors to mix together. To make mole, preparers must chop or grind all the ingredients, and toast or sauté some ingredients. After preparation of the ingredients, the sauce is blended and strained to give it a smooth texture.

Uses

The most common and famous use of mole is with poultry. Cooks prepare the best chicken mole and turkey mole by marinating it in a mole sauce prior to cooking, in addition to adding mole throughout the cooking process. Cooks also serve mole over beef, fish and other seafood, although that is less common. In addition, mole makes a good sauce for vegetables, dipping tortillas, and to cover enchiladas or burritos.

Occasions

Many restaurants, both inside and outside of Mexico, are able to serve mole on a regular basis. However, preparation is such a labor-intensive process, Mexican families typically use it as a special occasion dish. It is often be a staple at a girl's Quinceañera (festival for her 15th birthday), at weddings, or on national holidays such as Cinco de Mayo and Dia de los Muertos.

Tags: mole sauce, most common, element Mexican, element Mexican cuisine, Mexican cuisine, Mexican Food, Mole Used

Make Raspberry Jelly

Jellies differ from jams in that you use only fruit juice in preparing jelly, not the whole fruit. The juice must be extracted from the fruit before cooking. This extra step ensures that a jelly is clear and smooth, never stiff or chunky like jam can be.This recipe uses pectin, which is a common natural additive to make the jelly "jell." There are ways to make jelly without adding pectin, but this is rather difficult with low-pectin fruits like raspberries, strawberries, or peaches.

Instructions

Make Raspberry Jelly

1. First, you'll need to prepare your jars for canning. They'll need to be completely sterilized so that the jelly will keep. You can pop them into the dishwasher, or you can fill the jars with water and boil them for about 20 minutes, the lids and rings, in a shallow pot or pan.

2. Now you'll need to extract the raspberry juice. Wash and drain the raspberries, then crush them a bit to get the juice flowing. Cook them down over low heat, uncovered, for several minutes, then on medium heat until they have become soft and less red. A preserving kettle can be used to cook the berries, but a regular pot works fine, too. Strain the mixture through a jelly bag that you can be purchase commercially, or you can make your own using only a piece of cheesecloth or muslin and forming it into a bag shape. If you choose this second method, hold the homemade bag over a strainer to catch the excess fruit pieces. If you use a well-sewn store-bought bag, you can just suspend it above the vessel you're using to catch the juice. Wet the bag and wring it out a little before using it to strain the raspberries.

3. Simmer the newly strained juice for about five minutes, uncovered. Check your pectin box or bottle to see when you should add your pectin. Different types of pectin (liquid or solid) should be used at different times during the process. Usually powdered pectin is added before the sugar and liquid pectin is added after the sugar. Follow the directions on the pectin package to know when to add it to the mixture.Add sugar slowly until it is completely dissolved. Use 3/4 cup of sugar for each cup for juice, but this produces fairly sweet jelly, so use a bit less if you want your jelly to be tart. Keep the mixture boiling for ten minutes.

4. Now, test the consistency of the jelly. Use a kitchen utensil to take a little bit of jelly, raise it up, and let it drop back into the pot. If the jelly still seems like liquid, let it cook a few more minutes, then test again. When the jelly is done, it should clump together and fall smoothly off of the utensil. Alternatively, if you have a jelly thermometer (or even a candy thermometer), cook the jelly until it reaches 220 degrees Fahrenheit, which is the optimal temperature for jelling.

5. When the jelly is ready for canning, remove it from the stove and set up your sterilized jars. They should be dry inside, but still warm. Fill the jars with jelly, using a spoon or other utensil, almost to the top, but leaving just a little space between the lid and the jelly. Seal the jars, then boil them in a bath canner or very large pot filled with boiling water, about 7 minutes.

Tags: about minutes, boil them, fruit juice, jars with, make jelly, Make Raspberry

Make A Ritz Cracker Pie

Ritz cracker pie is a recipe that is inexpensive and easy to make. This pie recipe can be prepared and cooked in less than one hour. Try making Ritz Cracker pie with different pie fillings to see which one works best with your taste buds. Read on to learn more.

Instructions

1. Drain the juice from the strawberry pie filling. Save the juice for later.

2. Crush the Ritz Crackers into a fine dust.

3. Separate the egg yolks from the egg whites. Discard the yolks.

4. Mix the drained pie filling, 1/2 cup of sugar and chopped nuts.

5. Beat the egg whites until stiff.

6. Add 1/2 cup of sugar and vanilla.

7. Fold the egg whites into the cracker mixture.

8. Stir mix until creamy and smooth.

9. Pour the filling evenly into the pie crust.

10. Place the Ritz Cracker pie in the oven and cook at 340 degrees for 30 to 35 minutes.

11. Spread the sliced strawberries across the top randomly or in a pattern.

12. Allow the pie to cool.

13. Mix the pie filling juice with the whipped cream until the cream is pink.

14. Spread the cream over the pie generously.

15. Keep the pie in the refrigerator until it is time to serve.

Tags: Ritz Cracker

Can House Mold Make You Sick

Can House Mold Make You Sick?

Though molds are common in most buildings and houses, there is at least one kind of mold that you need to watch out for. Stachybotrys chartarum can cause allergy-like symptoms including hay fever and difficulty breathing. It can also cause an increased risk of infection.

Identification

Look for mold in areas of your home that may store water, such as the laundry room, around windows and outside doors, and in the shower. Check for black mold growing in these areas.

Effects

Mild reactions to house mold may include a stuffy nose and eye irritation. More serious reactions are fever, shortness of breath and lung problems.

Considerations

There are a few things you can do to safeguard your home against mold. Clean your bathroom with mold-killing products, remove any carpeting from bathrooms and use an air conditioner during humid months.

Types

If you find mold inside your home, have it tested to find out which type it is. You can get a qualified environmental lab to take mold samples from your home and have it tested. It is generally advised, though, to remove any mold that you find, no matter which type it is.

Misconceptions

Though most people think mold in the home is a reason to move out, it can easily be removed with a little hard work. A thorough cleaning with a bleach solution should remove mold from most surfaces.

Tags: your home, have tested, home have, home have tested, House Mold

Make Onedish Oatmeal

Oatmeal

Oatmeal is a great way to start the day. Grandma cooked it on the stove, simmering a saucepan with oatmeal and water and then throwing in a handful of raisins. Thanks to the microwave, a bowl of delicious and nutritious oatmeal can be ready from scratch in less than two minutes. Making home oatmeal in place of prepared cereal packets is thrifty and healthy.

Instructions

1. Oatmeal. Buy a package of regular old-fashioned oatmeal. Instant oatmeal is acceptable but not necessary for a quick breakfast.

2. Bowl. Use a microwave safe bowl that holds about two cups of liquid. The oatmeal boils during cooking and can bubble out of a small cereal bowl.

3. Basic Oatmeal. Add 1/2 cup of oatmeal and 1/2 cup of water. For flavor, add a small teaspoon of brown sugar or other sweetener such as honey. Microwave on high for 90 seconds. Stir. Add water or milk for desired consistency.

4. Variety. For variety add walnuts, pecans, raisins, blueberries or dried cranberries. A spoonful of applesauce or pear adds flavor.

5. Prepack. Use food storage tubs to prepare single-serving oatmeal in advance. Measure in the 1/2 cup oatmeal, sugar and walnuts. Seal and refrigerate them for freshness. They are ready to add water and cook.

Tags: oatmeal water

Use Pomegranate Molasses

Pomegranate molasses is a deeply concentrated syrup made from pomegranate juice. It is essential to Middle Eastern dishes, but has an enticing flavor both sweet and tart that invites experimentation.

Instructions

1. Pomegranates are native to Iran and Afghanistan. Now, they grow throughout the Middle East and across the Mediterranean. Most of the world's pomegranate molasses is made in Lebanon.

2. You can use pomegranate molasses in beverages, sauces, marinades, salad dressings and many other dishes.

3. Try making a pomegranate soda by mixing 1 teaspoon pomegranate molasses with a little bit of lemon juice and sugar, then adding club soda. You can also add rum or vodka for a refreshing cocktail.

4. Try adding 1 teaspoon pomegranate molasses and a little sugar to a simple lemon vinaigrette. Serve it over greens tossed with toasted walnuts, golden raisins and goat cheese.

5. Drizzle pomegranate molasses over a whole chicken, salmon or pork roast before cooking.

6. Pour 2 tablespoons pomegranate molasses over a block of cream cheese and spread it on crackers.

7. Look for pomegranate molasses in Middle Eastern grocery stores or well-stocked natural foods stores.

Tags: pomegranate molasses, Middle Eastern, molasses over, pomegranate molasses over, teaspoon pomegranate, teaspoon pomegranate molasses

Stock A Spice Cabinet

A household spice cabinet is a daunting to face for the first time. What spices do you need? How should you store them? There are several things to consider in stocking your first spice cabinet, so here is a quick rundown.

Instructions

1. Choose a dark, cool and dry cabinet in which to store your dried herbs and spices. Dark and cool because light and temperature affects the flavors of spices, causing them to dissipate prematurely, and dry to avoid mold.

2. Collect the hardware that you will need. Airtight metal canisters are better than jars, again to avoid the light. Additionally you will want a grease pencil, computer labels or a label-maker in order to identify the contents of your canisters. Finally, you will want a fine Microplane grater for nutmeg, one or two good quality peppermills for pepper and an electric blade type coffee mill for everything else.

3. Whenever possible, get whole spices in preference to ground because whole spices give you better, fresher flavors and they have a much longer shelf-life than ground spices do. Not all spices are available in whole form, so purchase those in smaller quantities and replace them every six months or so. Whole spices are good for about two years. Whole spices are available through numerous on-line sources in addition to your local spice shop. When labeling spices, add the date in grease pencil so you can rotate them in a timely manner.

4. Herbs are a different issue. Fresh herbs are now available in the produce section of most grocery stores, so we don’t have to be as reliant on dried herbs as we once were. Some recipes call for dried herbs in preference to fresh ones, however. In that case, again, purchase small quantities and dispose of them after six months.

5. Stock with your favorite herbs and spices! Some basics are included here, and you can use these as a starting point, but branch out by experimenting with things that sound interesting to you and to herbs and spices that compliment your cooking style.

Tags: dried herbs, herbs spices, grease pencil, spices available, Whole spices, will want

Make Tortilla Pinwheel Appetizers

Spice up the tortilla pinwheels by adding diced peppers.

Tortilla pinwheels make the perfect appetizer when you're serving a large group of people, because they're easy to make and can be customized to please any crowd. Once you get the hang of making basic tortilla pinwheels, mix them up by using a variety of different meats, cheeses and toppings, such as olives, onions, bean sprouts or avocado slices.

Instructions

1. Lay a tortilla on a flat work surface. Use a knife or the back of a spoon to spread a thin layer or ranch dressing, mayonnaise, mustard or the spread of your choice.

2. Place a slice of lunch meat on top of the dressing, then a slice of cheese and, finally, a layer of lettuce.

3. Roll the tortilla tightly to resemble a jelly roll. Cover the tortilla roll with plastic wrap and refrigerate at least two hours.

4. Remove the tortilla roll from the plastic wrap. Use a knife to slice the roll into 1/2-inch pieces.

5. Arrange the pinwheels on a plate so the ingredients inside are visible.

Tags: plastic wrap, tortilla pinwheels, tortilla roll

Fireplace Mantel Christmas Decorating Ideas

Decorate your mantel into a winter wonderland.

A fireplace mantel makes the perfect spot for your Christmas decorations. Whether the mantel is simple, elegant or whimsical, it is sure to draw some attention when guests arrive. Use your imagination to create a gorgeous focal point that your friends will envy. Take a trip to your local craft and retail stores to gather all you need to create the Christmas mantel of your dreams.

Simple

To create a simple fireplace mantel for Christmas, you will need a wreath, prelit garland and a few Christmas-colored candles. Hang the wreath above the mantel and drape the garland along the front of the mantel. Place a few Christmas-colored jar or pillar candles on the mantel. You can also hang a few basic solid-colored stockings from the mantel. This will keep the look simple, but will still create a focal point.

Old Photos

Decorate your fireplace mantel with old Christmas photos, such as the kids with Santa or old family Christmas pictures. Place small and large photos to cover the entire mantel. You can also put a snow blanket underneath the pictures to give it more of a winter effect. Place a strand of small Christmas lights on top of the snow to light up your pictures. These Christmas pictures will bring back many memories and stories to tell.

Santa Claus

Turn your mantel into a dream for Santa Claus lovers. Find several Santa Claus decorations like ceramics, a dancing Santa Claus, figurines, toys and even a few plush Santas. Cover the mantel with the different styles and types, as well as some plush fake snow. Hang Santa Claus stockings and a Santa wreath. If you do not have a Santa wreath, make one by purchasing a basic wreath and hot glue a plush Santa in the middle of the wreath. Instead of garland, hang Santa Claus lights across the mantel -- they are available online and at some retail stores.

Elegant

Make your mantel elegant by using a combination of gold and white or silver and white decorations. Find a wreath made out of twigs and spray paint it gold or silver to hang above the fireplace. You can put items like gold or silver candles, a glass vase filled with gold or silver twig decorations, glass hurricane vases with gold or silver ornament balls, garland (gold or silver) and white stockings trimmed in gold or silver. Another idea for the garland is to use basic garland and spray it with fake snow.

Tags: gold silver, Santa Claus, your mantel, Christmas pictures, Decorate your

Offset Capsaicin Heat

Learn several ways to offset capsaicin heat.

Capsaicin is the colorless compound in many varieties of hot pepper, and it is precisely what gives the peppers their hot and spicy quality. While the taste of capsaicin is enjoyable in many cooked dishes, the other effects of the burning ingredient may not be as desirable. There are various ways that you can offset the heat produced by capsaicin when working with peppers, by following some simple protocol before and after the actual exposure.

Instructions

1. Wear gloves when handling and cooking with the peppers. If the capsaicin gets on your skin, it can cause irritation; keep your gloved hands away from your eyes, nose and mouth.

2. Cut off the top of the pepper and then slice it in half with a sharp knife. Gently remove the seeds and flesh and get rid of them, having as little contact with them as possible.

3. Add the peppers to whatever dish you are cooking and keep away from the fumes and steam that come from the peppers. The steam contains capsaicin vapor that stings and burns if it gets into your nose, mouth and eyes.

4. Set out foods that will absorb the capsaicin to go with the pepper dish. Use foods like rice, bread, potatoes and bananas.

5. Drink liquid tomato juice or milk to cut through the capsaicin's bite. You can even use ice cream to calm the effects.

6. Avoid drinking any water or alcohol while you are eating the peppers. These liquids will only encourage the capsaicin and make the heat feel even more intense.

Tags: away from, nose mouth, with peppers

Make A Protein Salad

Let's face it, protein is good for you. It strengthens our muscles, heart and immune system. Many weight loss programs even follow a high protein diet. Protein can be found in beans, meat, nuts, eggs, tofu and dairy products. Here is a way to have salad and eat your protein, too.

Instructions

1. Create a base salad by combining lettuce greens, chopped celery, spring onion, radish pieces and tomato into a salad bowl.

2. Dress up the garden salad with protein by adding crunchy nuts. Choose from walnuts, cashews, hazelnuts and peanuts. These are all a good source of protein. Throw in some of each for a variety of flavors. If you like the crunch but not the nuts, then add protein rich soybeans to add a crunchy texture to any salad combination.

3. Toss in pieces of meat like chopped ham, chunks of chicken or flakes of tuna. Add sliced boiled eggs or pieces of tofu instead of meat. Meat and meat substitutes contain the protein you need.

4. Throw in some chunks of cheddar cheese, blue cheese, grated mozzarella or slices of Swiss. If you prefer, add spoonfuls of cottage cheese for a creamier texture. There are many cheesy sources of protein available.

5. Go Greek by adding feta cheese and olives along with chicken. Or make a chicken Caesar Salad with real bacon bits, creamy dressing and homemade croutons. These are packed full of protein in the cheese, bacon and chicken.

6. Give your garden salad a creamy texture by adding a cream dressing. Creamy dairy products can be a welcome source of protein. Choose from a variety of flavors such as blue cheese, creamy Caesar or ranch.

7. Toss two types of beans together and add them to a garden salad. Or create a bean salad with several types of beans, chickpeas and lentils. Add an oil and vinegar based dressing to the mix to create a protein rich salad without the greens.

Tags: garden salad, blue cheese, Choose from, dairy products, protein rich, salad with, source protein

Make A Pork Loin Sandwich

Pork loin sandwiches are not always a popular sandwich choice at restaurants. If you often miss being able to have one, you can now have that delicious sandwich option at home. It is an easy recipe to follow and relatively inexpensive.

Instructions

1. Purchase up to a half a pound of pork loin and cut it up in to thin round pieces.

2. Pour a cup of milk into a bowl and then put the pork into it.

3. Add a cup of peanut oil into a large, weighty skillet. Turn the burner on middle heat. Carefully warm up the peanut oil.

4. Take the meat out of the bowl and place it on a plate.

5. Add the eggs to the milk bowl that previously held the meat. Use an electric beater and beat the eggs.

6. Pour two cups of bread crumbs onto a plate and gently bread each piece of meat. Be sure to cover each side as much as possible. Then place the meat into the egg and milk mixture and follow that by dipping it back into the bread crumbs.

7. Transfer the meat into the heated skillet and cook it until it is golden brown. After cooking the meat add it to sandwich rolls and serve immediately.

Tags: bread crumbs, meat into

Make A Pitcher Of Sangria Under $7

Mix fruit and wine for a summery sangria.

For an easy and inexpensive summer punch, mix a batch of Sangria. You can vary the ingredients according to your taste and budget, but you'll need fruit, wine and a boost of alcohol from rum, brandy or an orange liqueur. Save money by adding only one extra alcohol to the wine and by choosing a sparkling wine rather than adding sparkling water or soda to the recipe.

Instructions

1. Prepare the sangria the night before, if possible, to give the flavors time to blend. If you are using sparkling wine, prepare just before serving so it doesn't go flat.

2. Place the fruit in the bottom of a large pitcher. Add the rum and the wine, if you are using a traditional wine. Leave the pitcher in the refrigerator overnight or until you are ready to serve.

3. About 10 minutes before you are ready to serve the sangria, add a tray of ice. Combine the sparkling wine or sparkling water with the rum and fruit mixture. Garnish with pieces of fresh orange.

Tags: sparkling wine, fruit wine, ready serve, sparkling water

Make A Pita Wrap

With people growing ever more health conscious these days, there has been a movement away from the traditional sandwich and towards the wrap. Touting less carbs and calories than its bread cousin, the wrap is a great alternative to help you watch your waistline while still getting a few carbs to satisfy your craving. Here's make a pita wrap.

Instructions

1. Purchase a package of pitas. The trick to finding quality pitas to make a wrap recipe is finding the ones that are still soft and pliable. Check the "eat by" date. If it's too close, put it back for something fresher.

2. Slice the pita in half so that you are left with 2 circular pieces. You are essentially going to use half of the bread.

3. Fill the pita with your desired ingredients. The trick here is to lay the ingredients on one side of the pita, not in the middle like a normal sandwich. Also, be careful not to overfill the pita as it will make "wrapping it" impossible.

4. Roll the pita over on itself until you have created your wrap. A toothpick may be helpful to hold it in place. You have just made a pita wrap, now experiment with several recipes.

Tags:

Prep Spinach For A Salad

Go nuts with your well-prepared spinach salad.

A spinach salad is the epitome of healthful eating. Packed with iron and vitamin A, spinach originated in ancient Persia. This leafy green delicacy became part of the European diet in the 15th century. Spinach grows in sandy, fertile soil and sells in several forms including raw, packaged, frozen and canned. Preparing spinach for a salad isn't difficult but following the necessary steps will prevent you from ingesting gritty greens.

Instructions

1. Remove each spinach leaf at its stem and place it in the cool water. Sandy soil and contaminants linger on the surface, making proper washing essential.

2. Swish each leaf through the water while gently rubbing the surface with your fingers. The sediment and dirt should sink to the bottom or float to the surface.

3. Empty and refill the bowl with clean water. Repeat steps 1 and 2 until no dirt or debris surfaces from the spinach.

4. Remove the spinach from the bowl. Place the leaves on clean paper towels and gently blot dry or run through a salad spinner.

Tags: spinach salad, with your

Clean Burnt Stoneware

Stoneware is a nice addition to a kitchen where a lot of baking is done. Stoneware is useful because it is extremely durable. It can be baked in both the microwave and the oven and then stored in the refrigerator. The only thing to keep in mind with stoneware is that it should not be cleaned with soap because it is porous and will absorb whatever you use to clean it. Here are some helpful guidelines for cleaning your stoneware.

Instructions

1. Scrub food that is burnt onto stoneware off with a nylon scrubber. Run the stoneware under hot water as you work at it to loosen as much food as possible.

2. Make a paste with equal parts of salt and baking soda and add enough hot water to get a paste that is similar to toothpaste in consistency.

3. Spread the paste onto the stoneware in a thick layer.

4. Place a hot damp washcloth over the layer of paste and allow the stoneware to sit for at least 12 hours.

5. Remove the washcloth after allowing it to sit. Add a small amount of hot water to the stoneware and scrub on the stoneware with the nylon scrubber to remove the rest of the burnt on food.

6. Rinse the stoneware well with more hot water when the burnt on food has been removed.

Tags: burnt food, nylon scrubber, onto stoneware, stoneware with, stoneware with nylon, with nylon

Make A Perfect Grilled Ham And Cheese

A grilled ham and cheese sandwich is one of the greatest things in life. make the sandwich so that the ham is not cold is a very important thing. It also adds to the warmness of the sandwich! Read on to learn more.

Instructions

Make the Sandwich

1. Put the pan on the stove. Turn the heat on to medium.

2. Add butter (a little under a quarter stick) to pan. As the butter is melting, add the cheese then the ham then some more cheese to your bread.

3. When butter is melted, add sandwich to the pan. Let sit for a minute, then flip carefully. You might want to add a little more butter to the pan.

4. Do not touch sandwich for at least a minute for the bread to soak up the butter. Flip sandwich again.

5. Turn the stove to medium-low. Take plate and place upside down on the sandwich and put can of soup on top.

6. Let sit for a minute, remove the soup. Use caution removing the plate, as if will probably be hot. Flip the sandwich. Add a plate and can one more time.

7. When you see cheese start to ooze, the sandwich is almost done. Turn off the stove and let it sit for a minute. Then remove it and eat!

Tags: Flip sandwich, Turn stove

Pop Corks

The effervescence of Champagne and sparkling wine can enliven any occasion. Indulging on New Year's Eve is de rigueur, but sparkling wines are also enjoyed at weddings, birthdays, graduations--and plain old house parties. Unless you're a seasoned pro, popping the cork may seem a bit challenging: You may worry about spilling the wine or seeing the cork fly out and injure someone. The safe way to remove a cork involves more of a soft pop than a loud one. Your host will appreciate your suave technique, saving her home from stains, conserving the wine and safeguarding her guests.

Instructions

1. Chill the Champagne. Champagne tends to build up gas when it is stored at room temperature or warmer. Keeping the bottle cold is the first step in safely popping a cork. Store the bottle in a cold refrigerator and/or place it in a bucket filled with ice and water. It should feel very cold by the time you are ready to open it.

2. Remove the foil at the top of the bottle. This is a simple matter of unwrapping it.

3. Remove the wire cage at the bottle's top. Untwist the wire to remove the cage. To be especially safe, you may want to loosen the cage without removing it entirely. Corks have been known to pop out as soon as the cage is removed.

4. Grasp the cork with one hand and the base of the bottle with the other. Be sure the top of the bottle is facing away from the guests. You may wish to cover the top of the bottle with a small towel before you take hold of the cork.

5. Twist the bottle gently and slowly, maintaining a firm grasp on the cork. The twisting motion will encourage the cork to loosen.

6. Listen for the small pop and hiss. When the cork is opened, pressure is relieved and gas (carbon dioxide) starts to escape from the bottle. The escaping gas creates a slight hissing sound. When you hear it, you'll know your efforts have been successful.

Tags: bottle cold, bottle with, have been, popping cork

Make Sweet Quinoa Tabbouleh

Curly parsley is the primary ingredient in traditional tabbouleh recipes.

Sweet quinoa tabbouleh is a quick, easy variation on the traditional Middle Eastern parsley salad recipe. Similar to couscous in its size and texture, quinoa makes an excellent substitute for bulgur in this dish. It is high in protein, phosphorous and magnesium, according to Health News. It can be assembled within a matter of minutes and makes a delicious stand-alone main dish, snack or side to accompany any meal.

Instructions

1. To remove the naturally occurring, bitter coating of saponin from quinoa, soak the grains in a bowl for 10 minutes, then rinse well. Stir the grains in the water with your fingers, filling and emptying the bowl several times until the water is no longer cloudy.

2. Raisins add sweetness to quinoa.

Add rinsed quinoa and raisins to a cooking pan and cover with water. The ratio of water to quinoa should be 2 to 1. Cooking the raisins with the quinoa distributes flavor and sweetness throughout the grain and plumps the raisins.

3. Bring to a boil, reduce heat to simmer, and cook for 20 minutes, or until quinoa germ has visibly separated from the seed. Set aside to cool.

4. Cucumbers and apples add crunch to tabbouleh salad.

Mix together the parsley, mint, cucumber and apple in a large serving bowl.

5. Add the lemon juice, zest, vinegar, olive oil and toasted cumin.

6. Add cooked and cooled quinoa-raisin mixture. Toss to incorporate. Cover and refrigerate overnight to allow flavors to marry. Serve cold.

Tags:

Make A Boule Bowl

What is better for a football game party or any other events that has

appetizers than a party Boule! They are simple to make and the

possibilities of what you can add to the center are endless. It all

starts with a sourdough round large loaf of Boule bread and you're off

to making a tasty food that will be remembered.

Instructions

Make a Boule Bowl

1. Pick out a Boule bread that is the right size for your event. Check the

bakery section of your local food store if you can not find them in the

regular bread isle. They usually come in mini-two pack Boules, great

for individual dip bowls, a regular Boule size round loaf and an over-

sized party bowl large Boule size. The goal is to cut a top out and

pull out bite-sized pieces of bread to set on reserve to use as

dippers. Fill the Boule with cold dips or hot chili dip or soup.

2. get the bread hallowed out? Cut a circle out of the top of the

round sourdough loaf. Think of the process of making a Jack-o-lantern

where you cut a lid and scoop out the insides leaving a hard outer

shell. This is what you will do to the loaf. Sourdough is a good choice

because the outer crust is hard enough to withstand the dip that will

go inside.

3. In a medium -sized mixing bowl combine your dip ingredients. Theses can

be onion dip, guacamole, a cream cheese mixture or hot chili. The

choices are as endless as there are kids of dip. Spoon in the mixture

once ready and replace the top lid of bread that you cut away earlier.

4. Serve with the reserved bread pieces you pulled out earlier or with

another chip or fresh veggies of your choice. Carrot sticks and celery

are delicious with cold dips and bread pieces are yummy with hot chili

or soup. The choices are up to you depending on the weather and what

type of event. Remember transporting the dip from your kitchen to its

final destination. Hot chili dip might not be the smartest choice for a

long haul. This is one easy party bowl to make and great to enjoy

delicious party dip ideas!

Tags: Boule Bowl, Boule bread, Boule size, bread pieces, bread that

Stuff Mirlitons

Mirlitons, also known as chayote, are members of the gourd family. Because of the hard outer shell, they require preparation in advance of the stuffing. Stuff mirlitons with shrimp and creole seasonings to for a down home Louisiana meal.

Instructions

1. Place a large pot of water over a high setting on your stove. Place the mirlitons in the water and bring them to a boil. Boil for 30 minutes.

2. Pour the water and mirlitons into a colander in your sink, and then rinse the mirlitons with cool water. Let the mirlitons set until they are cool.

3. Place the mirlitons on a cutting board. Slice each mirliton in half lengthwise. Use a spoon to scoop out the seeds. Gently scoop out the pulp if you want to use it in your stuffing mix. Leave the shell 1/2 inch thick.

4. Melt the butter in a large frying pan. Add chopped onion, celery, green pepper, scallions, garlic and chopped ham. Cook over medium heat until the veggies are crisp.

5. Put the chopped mirliton and the shrimp into the veggie mixture. Cook the veggies and shrimp for 30 minutes. Remove the mixture from the heat and add the creole seasoning. Mix well.

6. Combine plain bread crumbs with the veggie mixture to soak up the extra moisture.

7. Stuff each mirliton shell with an equal amount of shrimp stuffing. Place the mirlitons on the baking sheet. Bake at 375 degrees for 20 minutes or until golden brown.

Tags: Place mirlitons, each mirliton, mirlitons with, veggie mixture, water mirlitons

Dry Fruits And Vegetables

In ancient times, foods were dried in the sun. Refrigeration did not exist back then, so villagers had to learn dry fruits, vegetables and even meats and store them for use in the winter months. Today people dry fruits and vegetables for snacking and cooking. These foods are high in fiber, low in carbs and are a great alternative to sugary snacks. Dried fruits and vegetables are great for adding texture and flavor to recipes, as well.

Instructions

1. Select drying equipment. You can dry fruits and vegetables in the sun if you live in a warm climate, but you'll need at least 5 consecutive days of 95 degree F temperatures. Choose a conventional oven if you don't want to invest in any equipment, or select an electric food dehydrator with a fan and an adjustable temperature control.

2. Choose fruits or vegetables to dry. Popular fruits include apples, peaches, mangoes, pears, bananas and grapes. Pick ripe and healthy-looking vegetables like broccoli spears, peas, tomatoes, carrots or green beans. Toss out overripe or moldy fruits and vegetables, since they taste bad and look worse.

3. Preheat the oven to 140 degrees F and wash the fruits and vegetables. Remove the core or pits from fruits like plums and peaches. Blanch vegetable to remove the skin: place them in hot boiling water for 2 minutes and remove from heat.

4. Cut fruits and vegetables into bite-sized pieces. Dip cut pieces in a diluted mix of one part lemon juice to eight parts water. Dunk and remove quickly--there's no need to soak. This helps to prevent discoloration during the drying process.

5. Pick up some wax paper and line a cookie sheet or the screens from the electric dehydrator with it. Place cut pieces on a single layer, making sure fruits and vegetables have plenty of room to breathe during the drying process. Fill each level with more fruits and vegetables, since you can dry more than one type of fruit or vegetable at one time.

6. Dry vegetables and fruits at roughly 140 degrees F for 6 to 12 hours. Check out the handy drying table on the Virginia Tech website for drying times for specific foods (see Resources below).

7. Let fruits and veggies sit for about an hour before you package them in air-tight containers. Plastic bags that seal and canning jars work best for storing. Expect dried foods to last for anywhere from 6 months to a year at the most before going bad.

Tags: fruits vegetables, dehydrator with, drying process, during drying, during drying process, fruits vegetables since, vegetables since

Preserve Olives In Oil

Preserve Olives in Oil

Not only are olives delicious, they have so many wonderful uses. You can toss them in a salad, top a pizza, stuff an omelet or just serve them as a tasty relish. And here's the bonus: They're good for you, too. Preparing and preserving your own olives is a bit of a lengthy process, but it's simple, and it can be fun experimenting with various flavors, herbs and spices. Follow these easy steps and you'll be on your way to impressing your family and friends with your culinary prowess.

Instructions

Prepare the Olive Oil

1. Fill two airtight, glass containers one-fourth full with the dried herbs of your choice.

2. Pour pure, extra virgin olive oil on top of the herbs until the containers are almost full.

3. Seal the containers tightly and store them in a dark, cool place for 1 month before using.

Prepare the Olives

4. Dissolve 8 tbsp. salt in 1 qt. of water. Set aside.

5. Cut a deep slit in each olive or crack each one with a wooden kitchen mallet. Place the olives in a large glass bowl.

6. Pour the water and salt solution over the olives until they are completely covered. To keep the olives submerged, weight them down with a plastic bag filled with water. Store the olives in a cool, dark place.

7. Change the water and salt solution once a week for 3 weeks. If a scum has formed on the top of the solution, rinse the olives in clean water, then place them back in the bowl and pour the fresh water and salt solution over them.

8. Taste one of the larger olives. It should be slightly tangy. If they are still too bitter, allow them to soak in the water and salt solution for one more week. If the taste is to your liking, pour the olives into a colander and rinse in tepid water.

9. Pour the olives onto a large tray and pat them dry with a paper towel or clean dishtowel to remove excess water.

10. Fill two or three glass airtight glass containers approximately two-thirds full with the olives. Pour your flavored olive oil over the olives until they are completely submerged, with at least 1/4 inch of olive oil on top. Store the olives in a cool, dark pantry or in the refrigerator for 3 days before eating.

Tags: salt solution, water salt, water salt solution, airtight glass, airtight glass containers, cool dark

Make Potato Hamburger Soup

Easily create a delicious potato and hamburger soup.

This easy-to-make potato hamburger soup has a rich beef flavor. Besides its simplicity, this recipe is versatile. You can add as many other vegetables as you like to complement the onion and potato. In less than 30 minutes, you can create a delicious and warm potato hamburger soup.

Instructions

1. In a large stockpot, heat the olive oil and butter over medium-high heat.

2. When the butter melts and starts to sizzle, add the onions and ground beef. Stirring constantly, cook the onions and hamburger until the meat is browned and the onions have softened.

3. Add the potatoes to the pot. Pour enough water into the pot just until the meat, onion and potatoes are covered.

4. Turn the heat up to high and cook until the water starts to boil. Reduce the heat to low and cover the pot. Simmer over low heat for 15 to 20 minutes, until the potatoes are completely cooked through.

5. Remove the lid and add the beef bouillon cubes. Stir constantly until the cubes completely dissolve and the soup liquid is smooth. Add salt and pepper to taste. Serve immediately.

Tags: hamburger soup, potato hamburger, create delicious, potato hamburger soup, until meat

Gorgonzola Cheese & Pear Salad

Use fresh, in-season pears for Gorgonzola cheese and pear salad.

Gorgonzola cheese and pear salad is an elegant, yet simple-to-make first course or light lunch that will impress guests. Combining disparate flavors that work well together, Gorgonzola cheese and pear salad can be served before fish and light chicken dishes that will not overwhelm its delicate flavor, though it can also be served after a heavier main course if desired. For the best taste, use high-quality Gorgonzola cheese and fresh, ripe pears that are in season.

Instructions

1. Slice a pear in half lengthwise and remove the stems from the top of each half with a paring knife. Discard the stems.

2. Combine 1/4 cup sweet vermouth with sea salt and freshly ground black pepper to taste in a medium mixing bowl. Add the pears and allow them to soak for 30 minutes.

3. Heat 1 tbsp. extra virgin olive oil in a large saut pan until hot but not smoking. Add the pears to the saut pan skin side up and cook for two minutes.

4. Put 2 cups watercress into a large mixing bowl. Add 1/2 cup Gorgonzola cheese to the mixing bowl and toss to combine using salad tongs or large wooden spoons.

5. Slice the pears lengthwise into bite-size pieces. Add the pears to the mixing bowl and stir.

6. Add 1/8 cup dressing of your choice and toss to coat. Transfer the salad to a large platter or serving bowl and top with croutons if desired. Serve immediately while the pears are warm or put the salad in the refrigerator for 30 minutes to serve at room temperature.

Tags: Gorgonzola cheese, mixing bowl, cheese pear, cheese pear salad, Gorgonzola cheese pear, pear salad, that will

Chill Fish

Chill fish correctly and as soon as it is caught to preserve its quality.

Maintain the taste and texture of fish during short durations of storage by chilling it. The quality of fish begins to deteriorate as soon as it is pulled from the water. Chilling the fish as soon as possible dramatically slows the action of enzymes and bacteria that act to lower quality and cause spoilage. The objective of chilling is to lower the temperature of the fish to 0 degrees Fahrenheit. Chilling is a simple process if the fisherman is prepared with the right materials and equipment and acts immediately.

Instructions

1. Wash out a large ice chest with soapy water using a medium-bristle brush. Sanitize it by rinsing with a solution of one part chlorine bleach to nine parts water. Leave the drain plug open.

2. Clean and wash the fish and dry them thoroughly with paper towels.

3. Fillet the fish before chilling them. Smaller cuts chill faster and keep longer than a whole fish.

4. Fill the ice chest 1/3 full with crushed ice. Don't use pellet ice or cubed ice because they do not come into close enough contact with the fish to keep them cold enough.

5. Seal the fish fillets in re-sealable plastic storage bags and place them in a single layer on top of the ice. Fish flesh develops an off-flavor and the texture deteriorates if it remains wet.

6. Place another layer of ice on top of the first layer of fish until the chest is 2/3 full.

7. Lay another single layer of re-sealable bags of fish on top of the ice and fill the remainder of the chest with crushed ice. Leave the drain plug open so the melted water drains slowly.

Tags: chest full, chest with, drain plug, drain plug open, Leave drain