sree @ GIAPO Queen St. - 26.05.2009 11:29

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=RYlFEPyHNmQ&hl=en

cheryl guiIe @ GIAPO Queen St. - 26.12.2009 09:23

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=Bu6Jz7ADfs8&hl=en

Karaoke Giapo Ryan + Tilly

Ryan and TillyCome to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=u7iX63VfJHI&hl=en

Low Fat Desserts That Are Easy to Make

When you think of a 'normal' American dessert, we are automatically assaulted with images of chocolate, cakes, pies, and other various baked goods. When did the change from healthy fruits become the typical dessert of choice for most people? We are going to explore alternative options for desserts that are tasty and delicious and will satisfy even the most self-proclaimed sweet tooth people.

Cantaloupe Sorbet:
2 ripe cantaloupe melons
1 can of low fat or sugar free condensed milk

1. Cut up the melon into bite sized chunks.
2. Using a food processor, blend the melon and condensed milk until smooth.
3. Place in an air tight container and freeze until hard, about 4 - 6 hours. Then serve.

Apple Crumble:
4 cups of baking apples, peeled, cored, and sliced
2 tbsp cinnamon, set aside one tbsp
1 tbsp cornstarch
3 tbsp of brown sugar / splenda mixture, set aside one tbsp
One quarter of a cup of warm water
3 tbsp oats

1. Mix the apples, cinnamon, cornstarch, 2 tbsp of brown sugar / splenda mix and warm water in the bottom of a casserole dish.
2. Top with the oats and remainder of brown sugar / splenda and cinnamon.
3. Bake at 350 F until apples are tender when pierced with a fork.

Honey and Ginger Frozen Yogurt:
4 tbsp honey
2 inch knob of ginger, peeled and grated
1 pint of low fat, plain yogurt
4 tbsp of water

1. Add the honey and ginger into a small saucepan with four tbsp of water until boiling. Simmer for about 10 minutes until flavors meld. Let it cool.
2. Mix the yogurt with the honey and ginger mixture until well mixed.
3. Pour into an air tight container and freeze for 2 - 3 hours, until edges are hardened.
4. Mix well and place in the freezer again for about 6 hours until firm.

All these desserts are best served with a variety of fresh, raw fruits or a small amount of a low fat whipped topping.

Delicious, Low Fat, High Protein "Whipped" Topping:
1 cup of fresh yogurt cheese
One quarter of a cup of confectioners' sugar (icing sugar)
1 tbsp of vanilla extract
1 tbsp cinnamon (optional)

1. Mix all ingredients well and refrigerate.
2. Take out for 10 minutes prior to serving for a creamy texture.

Remember, dessert doesn't have to equal high calories. You can have a just as delicious dessert that is healthy.

karishma @ GIAPO Queen St. - 02.10.2009 03:43

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=0km544UOHTI&hl=en

Good Eats S5E9P2: Art Of Darkness II

Alton gets the dirt on Dutch processing and the dead Dutch guy who invented it, choose a few powders then apply them to hot chocolate, brownies, sorbet and homemade chocolate syrup. Recipes featured in this episode: Cocoa Brownies, Hot Cocoa, and Cocoa Syrup.



http://www.youtube.com/watch?v=i4tcBL2eUbs&hl=en

Corey with Lyndsay and Joshua Walker

Joshua, Corey and Lyndsay working at giapoGiapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=7hnO4wfQKTc&hl=en

Fun and Creative Dessert Ideas

How many of us don't finish our main courses to ensure that we leave enough room for dessert? I certainly do. A meal to me just doesn't seem complete with out something sweet at the end of it.

A dessert at the end of a meal is a necessity for me, so you can imagine how many I've eaten in my time. Here are just a few that I have enjoyed.

There are some classic desserts here; along with others you may have heard of but haven't yet tried. If you don't eat out often, some of these are very easy to create yourself.

If you like mousse made from regular chocolate, try it for a change using white. There is a long standing debate between brown and white chocolate, but I personally find them to be equally delicious.

Fruit and chocolate go so well together, I don't know what more people don't put them together. The fruity drizzles you can by these days meld do well with the chocolate in the mousse.

The humble drinking glass is a great container to serve an elaborate dessert in. The ingredients are simplicity itself, so there are no worries that it won't taste good. This means you can spend more time on what it looks like.

You really have no boundaries with this kind of dessert. You can keep it simple but classy looking, or really go to town to create a magnificent sundae which will never fail to impress.

The internet is great for showing us how things that look complicated are really quite easy to do. This dessert is a prime example, an ice cream filled mango that has been cut into the shape of a rose.

Both ice cream and sorbet are suitable fillings for your mango rose, and you can have it in any flavor you wish. If you want to play it safe with Vanilla, then fine, but why not try something a bit more adventurous?

Nat + Loic @ GIAPO Queen St. - 17.10.2009 04:25

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=RNKlHY_FWys&hl=en

hadis arash ashkan arman @ GIAPO Queen St. - 30.12.2009 05:18

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=93pZRzamauw&hl=en

Lyndsay attempt by Kookyklavicle

Come to Giapo 279 Queen Street in Auckland City ( Next to the Civic Theater.) Giapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=iqo8IyyHefQ&hl=en

Jess dancing bad affair adult gaga

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=hZv6e4T9BKo&hl=en

Culinary Family Traditions - Christmas Recipes

The holidays bring about numerous opportunities to gather with family to celebrate the season of sharing and giving. Throughout the years my family has collected quite a list of some favorite Christmas recipes.

These favorites have been enjoyed over and over again, and we have yet to grow tired of them.
We've shared some precious memories in pitching in and preparing the holiday meals.

Here are just a few of our family favorites:

Christmas Punch (One of Tammy's recipes)

Ingredients

1 1/2 liter of chilled 7-Up
About 20 scoops of green lime sorbet
2 Tbsp of lemon juice

Directions

Gather up your favorite punch bowl set. Make sure it is washed and cleaned for use. Pour the chilled 7-Up in the punch bowl. Scoop up 20 scoops of sorbet into the 7-Up. Add the lemon juice and then give the punch mixture a quick stir. Serve immediately.

Cheesy Potato Casserole (My Sister's Recipe)

Ingredients

32 oz frozen hash browns
1 small onion, chopped
1/2 cup melted butter
1 can cream of chicken soup
1 8 oz tub of sour cream
1 bag shredded cheddar cheese
Salt and pepper to taste
Optional: 1 cup crushed corn flakes or potato chips

Directions

Mix onion, soup, sour cream, and cheese in bowl.

Place potatoes in 9 x 13 baking dish. Pour melted button on top. Then stir in mixture of remaining items.

Sprinkle corn flakes or potato chips on top. Bake uncovered @ 350 degrees for 45-50 minutes.

Ambrosia Salad (My Sister-In-Law's Recipe)

Ingredients

2 cups shredded coconut
1 8oz container whipped cream, thawed
1 11oz can madarin oranges, drained
3 apples, peeled and chopped
3 bananas, sliced
1 8oz can pineapple chunks, drained
1 10oz jar maraschino cherries, drained
3 cups miniature marshmallows
Optional: 1/2 cup chopped walnuts

Directions

In a large bowl, combine the whipped cream, coconut, chopped nuts (if desired), apples, pineapple, mandarin oranges, marshmallows, and cherries. Mix together well and refrigerate for 30 to 45 minutes.

Important Tip: Wait until right before serving to peel and add the bananas to help preserve them from turning brown.

There was a time when we did a recipe exchange. This was a lot of fun...plus it was a perfect way to get lots of great recipes to be enjoyed by the whole family.

Here's a neat holiday gift idea for your family members

Make a scrapbook up of memories including family favorite recipes, events, pictures, and even special memories shared by the family. Get creative with this and include lots of illustrations. This will be a gift that will be special to your family and will last for a lifetime.

It's important to keep your family traditions going...and keep sharing them even when the Grandchildren and Great Grandchildren come along.

There's nothing more important than gathering with your family and just being together and sharing old memories, laughing, and loving one another.

pat chaff @ GIAPO Queen St. - 03.01.2010 02:14

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=pBzwAc6y5So&hl=en

Not Sure What To Serve For Easter Dinner?

Make These Easter Treats Your Easter Feast!

Easter Day and the Easter recipes we choose to cook play an important role in our lives.

Easter is about life; it's about springtime and welcoming back the flowers and birds; it's about a warmer sun on our backs and a renewed faith in all the good we want and believe in for everyone. Easter is a day to be with family. Easter is about love.

Yes, some people will think about new suits and new dresses and as a time for chocolate bunnies, marshmallow chicks, and colored eggs. Certainly a number of children will. But for me, Easter is about being with family and friends and enjoying a great meal with them.

I recently saw a statistic that says, despite the fact that the better restaurants seem packed with people on Easter, only 35 per cent of Americans go out for their Easter meal. That means 65 per cent of us either stay at home and cook or we are the guests of relatives who are doing so.

I will be cooking and preparing Easter dinner at my house this year for the first time in 24 years! I finally have a fully trained, very competent staff at my restaurant. They will handle everything at the business, allowing me to cook for my family, relatives and friends. I consider this a great honor, not a burden. This is one of the things I do best, and I enjoy it!

One of the most interesting things about Easter is that it is somewhat of a "melting pot" holiday, with traditions from many cultures and religions. But there is no doubt about it, food plays a big part of celebrations in every culture.

Not sure what to serve for Easter dinner? The recipes on this page are traditional Easter recipes, or would make good components to an Easter dinner. But don't stop your recipe search here on this page. This is only a sampling of what you will find on my website.

Ham is a traditional main course at this time of year, so I have included a wonderful ham recipe here, along with a secret restaurant appetizer recipe, a starch and vegetable to accompany the ham and a recipe for dessert - a fabulous Triple Chocolate And Vanilla Cheesecake.

But on my website I have many other Easter recipes from which to choose. Mix and match components of these menus or other recipes on the website to create your own perfect Easter dinner.

This Crab Artichoke Dip Appetizer is the all-time best selling appetizer at my restaurant, despite the fact that crab is expensive. The combination of ingredients is what drives the price but it is so good my restaurant guests buy it frequently. They have asked me for this crab recipe many times and, until now, it has always been one of my secret restaurant recipes.

Hot Crab Artichoke Recipe For 8-10

Preparation time: 15 minutes

Ingredients:
8 ounces cream cheese

2 cups of mayonnaise

3/4 pound of Dungeness crab

1 cup quartered artichoke hearts

1/2 cup white onions, diced

1/8 teaspoon white pepper

1/4 - 1/2 teaspoon Tabasco sauce

1/2 teaspoon sherry vinegar

1/2 teaspoon garlic, minced

2 tablespoons green onions, minced

2 tablespoons red pepper, minced

2 tablespoons celery, minced

1 1/2 teaspoons parsley, chopped

1 1/2 cups freshly grated Parmesan cheese

1 1/2 cups grated Mozzarella cheeseInstructions:

In a mixer, whip the cream cheese until soft but not airy

While the cream cheese is mixing, prepare the crab, artichoke hearts, onions, garlic, red pepper, celery, parsley and cheeses

When the cream cheese is softened, fold in the remaining ingredients, adding the cheeses last

Refrigerate until ready to use

Bake in a baking dish in a pre-heated 375 degree F oven for 10 minutes or until lightly browned on top and bubbly around the edges

Serve with thinly sliced French bread and/or artisan crackers

Apricot Glazed Ham Recipe

Preparation time: 1 1/2 hours. Serves 15.

Ingredients:

One 5 pound old fashioned smoked, boneless ham (pit ham)

1 cup apricot nectar

1 cup apricot preserves

1/2 cup orange marmalade

1/2 teaspoon ground cinnamon

1/4 teaspoon nutmegInstructions:

Pre-heat the oven to 325 degrees F

Place the ham and apricot nectar in your roasting pan

In a small mixing bowl, combine the preserves, marmalade, cinnamon and nutmeg

Spread the mixture over the surface of the ham and loosely cover the ham with foil

Bake for 1 1/4 hours basting your ham with pan juices every 20 minutes

Using a thermometer, check the internal temperature of the ham and remove it from the oven when the internal temperature reaches 140 degrees F

Slice the ham and place slices on a serving platter and spoon the pan juice over the slices ham

Basic Scalloped Potatoes

Preparation time: 20 minutes. Serves 8-10.

Ingredients:

1/2 cup butter, melted

8 medium potatoes, peeled and thinly sliced (I am fortunate to have a mandoline, otherwise slice the potatoes with your knife)

2 medium onions, diced

2 cups heavy cream

Sea salt and freshly ground black pepper, to taste

Ground Allspice, optional

Fresh parsley, mincedInstructions:

Preheat oven to 325 degrees F

Grease a shallow baking pan with some melted butter

Place a layer of potato slices on the bottom of the pan and sprinkle with half the onion, salt and pepper to taste

Place a second layer of sliced potatoes over the first layer

Repeat the layering process until all the potato slices are gone

Pour the heavy cream over the potatoes, sprinkle again with salt and pepper and if you wish - AllSpice

Drizzle the remainder of the butter on top

Bake for one hour in the oven or until most of the cream is absorbed and the top is golden to golden brown

Sprinkle parsley on top to serve

Fresh Green Bean Recipe

Preparation time: 5 minutes (once your Dill Butter is prepared). Serves 4.

Ingredients:

1 pound green beans

Dill Butter - Recipe Below (or simply use regular butter and salt and pepper if you prefer)Instructions:

Wash beans thoroughly in clear, cold water and trim the ends

If using baby green beans, you probably do not need to cut them into smaller pieces. Otherwise you may want to cut the green beans at least in half. You can cut them straight across or at an angle

Place green beans in a pot of boiling water and blanch them for 3-4 minutes (Some people add a bit of salt to the boiling water, but this is optional and there should be plenty of room in the pot but don't use more water than you have to. If you are cooking more beans than you have room for, it's okay to cook them in batches.)

Drain beans in a colander

Place your Dill Butter in a skillet or sauté pan over medium-low heat to melt the butter

Put beans in the pan with the Dill Butter and heat thoroughly, making sure the beans are re-heated but not over-cooked

Plate beans and serve

Dill Butter Recipe

Preparation time: 15 minutes. Makes enough for bean recipe above.

Ingredients:

1/4 pound soft butter

1 table spoon chopped or minced fresh dill

1/2 teaspoon minced fresh garlic

3/4 teaspoon lemon juiceInstructions:

Coarsely chop the dill and process in a food processor with the butter, garlic and lemon juice (or mix thoroughly with a fork)

Shape the mixture into a roll and wrap in parchment paper or wax paper and twist the ends

Store in freezer until needed

Triple Chocolate And Vanilla Cheesecake

Favorite Restaurant Dessert Recipe For Home Cooks

Preparation time: 30 minutes. Serves 12.

Ingredients For Crust:

4 1/2 ounces Oreo cookie crumbs

1/2 ounce melted butterInstructions For Crust:

Combine the Oreo cookie crumbs and the butter in a mixing bowl and pour into a springform pan

Spread the crumbs over the bottom and press down with your hands to firm it

Smooth the crust with the back of a spoon

Chill in the freezer while preparing the cheescakeIngredients For Cheesecake:

2 pounds softened cream cheese

1/3 cup flour

14 ounces of Eagle Brand condensed milk (no substituting, this is an important ingredient)

7 whole eggs

1 1/2 teaspoons vanilla

4 ounces chocolate chips, meltedInstructions For Triple Chocolate Cheesecake Recipe:

In a Kitchenaid mixer, beat the cream cheese on low and then beat until fluffy

On low speed, add the flour and mix well

Gradually add the Eagle Brand condensed milk, mixing until smooth

Add eggs and vanilla and mix well

Pour half of the batter into the prepared crust in the springform pan

Add the melted chocolate chips into the remaining batter and mix well

Pour the chocolate batter evenly oven the white layer in the springform pan

Bake in a pre-heated 325 degree F oven for about 40 minutes

Cool the cheesecake out of the refrigerator until the cheesecake is room temperature, then refrigerateIngredients For Glaze:

4 ounces of chocolate chips

1/3 cup whipping cream (not whipped)Instructions For Glaze:

Combine chocolate chips and cream in a sauce pan over low heat to melt chips and combine

Cool slightly, pour over the cheesecake and refrigerate

Enjoy your Easter recipes and the company of those you share them with! Cultivate the love!

aria @ GIAPO Queen St. - 01.01.2010 05:57

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=8Gz-3ggkEAI&hl=en

A Friend @ GIAPO Queen St. - 31.01.2009 01:18

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



http://www.youtube.com/watch?v=rqIcYNCip68&hl=en

Low Fat Ice Cream Recipes - Or, Rather a Sorbet Recipe?

If you are looking at low fat ice cream recipes, there are normally a few different kinds that pop up. People start wondering about sorbet or sherbet and more. I think, it does not matter at all. For me, if I'm look for low fat ice cream recipes, the technicalities does not matter, as long as it is low fat and it is tasty, I'm happy.

So if you are looking for low fat ice cream recipes, and you are like me, here is a very tasty sorbet that you will delight your guest with. It will always remain one of the ultimate fun dessert recipes.

Rhubarb and Orange Water-Ice

Ingredients:

12 oz rhubarb
1 medium orange
1 tbsp clear honey
1 tsp (1 sachet) powdered gelatin
Orange slices to decorate

Method:

Trim the rhubarb and slice into 1in lengths.
Put slices in a pan without adding water.
Finely grate the rind of the orange and squeeze out the juice.
Add about half the orange juice and all the grated rind to the rhubarb in the pan and allow to simmer until the rhubarb is just tender.
Stir in the honey.
Heat the remaining orange juice and sprinkle in the gelatin to dissolve it.
Stir into the rhubarb.
Place the mixture into the cylinder of an ice cream maker and freeze according to the manufacture's directions.

Or if you do not have an ice cream maker proceed as follows:

Turn the whole mixture into a rigid freezer container and freeze it for about 2 hours until slushy.
Remove the mixture from the freezer and beat it well to break up the ice crystals.
Return to the freezer and freeze again until firm.
Allow the water-ice to soften slightly at room temperature before serving.

About the rhubarb: Most pink, forced rhubarb is naturally quite sweet, but if yours is not, you can add more honey, sugar or artificial sweetener to taste.

This is a delightful dessert after a heavy meal. So, even in the winter, when we so often serve heavy rich meals, this will make a tasty dessert. But, if course, you do not only have to serve it as dessert, it will also be very tasty to clean the palate b between courses.

So, spoil your family with this, one of our low fat ice cream recipes, this weekend. It will be well worth the effort. Fun dessert recipes can always make a special meal even more special.

The marriage of Joshua Henkin - A review and an interview with the author

Josh Henkin Julian Wainwright, is the main character in what is a moving portrait of Mia and Julian Wainwright marriage and all that entails. All the emotional turmoil in a marriage could be filled with infidelity, suspected to be expected, and the loss is in the marriage of Julian to Mia. Julian plans to change for the perfect life when he discovers that must face reality. Learn what life is all of us, and as our plans change, sometimes quite fast, but not as oftenbut constant, determines what really happens in our next life well planned. These plans can produce both positive and negative results.

met at age 13, Julian writer John Cheever, and from that point on, all Julian wants to do to write. He attended Graymont College, for his excellent writing program, where he is known, one of four newcomers, the story follows the coming decades. One, the course is Mia Mendelsohn in Montreal. Their story is a book to beginInstant attraction and love. Also in the group Carter Heinz, a scholarship all the way from California, is probably the most talented group of writers, and even the poorest financially. Carter tried, but often just can not control the jealousy he feels against Julian, because the wealth of Julian is happy to be born. These feelings cause for Julian Carter almost missed an opportunity for a truly wonderful friend. Carter's girlfriend turns Pilar, theQuartet. Pilar parents are lawyers and will follow in their footsteps. The failures and successes of the two couples are so well over the years by Henkin news.

As Julian struggles that he knows only a writer, he may be, they discover that Mia's mother is ill. Things are in motion to be made as decisions for them now appear. My mother wants to have breast cancer and Mia decides she really, Julian, before their mother dies, he marries. And so, undermarried right after graduation, he moved to Julian to follow as Mia continues her education. Their travels take them from his hometown of New England College in the Midwest as a post-graduate work in psychotherapy Mia. While Mia is the Julian school teaches some courses and to write about. Finally, the wind in New York. With each train, and each year of marriage, Julian and Mia find ancient secrets coming out and her marriage to the point of the testDestruction.

Julian goes to Berkeley to see Carter graduated from Law School. company Carter, who founded a software start-ups, is now in the millions. Carter's wife, her lover and his colleagues divided. So the two friends meet to discuss the good old days, and Carter, talking about an alleged secret slip out accidentally. At this point, the way in which this story takes to win, if Julian and Mia to a position on this next hurdle. Along with thisMia discovers she has the same gene in breast cancer, and her mother, the story is changing again in a different direction, as a priority.

Henkin makes writing for an account in the right atmosphere so that the reader is involved with the story in September The characters are real and the reader can identify with them, believe in them, and above all, care for them. What happens with the knowledge gained and the Battle Julian My face is what this story brings to itsbreathtaking conclusion. Marriage is a pleasant read, well-written, relatable story.

The man behind the marriage, Joshua Henkin, (JH) Author
(Live interview by telephone from KH)

I recently had the honor to interview the author of matrimony, Joshua Henkin, phone book for my blog. It 'was friendly and open, and a pure joy to talk to. He is an inspiration and I am jealous of his creative writing students, who may come to learn from him. This interview was personallytranscribed by me, and all changes, errors or the wrong form, this is my fault is strictly including all grammar and punctuation, but how do you write an informal discussion on how we? I tried to describe exactly what Joshua said that you feel the call I get was privileged to have with him.
KH: What is the next book or you are currently working on?

JH: My next book is late and is called the world without her and her new novel .... due toThe publication of a long ago and I extended my getting the nomination. The marriage lasted ten years to write, this is a hope to take less of me, but I'm probably over 175 pages and I think that would be a few years, but hopefully it will be as good as can be.

KH: I read that if your computer, and broke his hand to writing, I thought it was very interesting.

JH: (Laughs) Yes

KH: What did you just read, or haveTime?
JH are: When I am in the midst of a novel by Roxana Robinson called COST, and I think it's a great book and I like their work in general. She is a great story too short ... I just received a review copy of the mail ... seemed very interesting for me. You know, I teach creative writing to spend much time reading my students are working ....
... Next on my list is a book called the guest room by Helen Garner. She is an Australian writer and ... and a really great bookStories I just read recently is called mother and sons by Colm Tobin, an Irish writer and ... a truly amazing book of stories.

KH: Where do you teach creative writing?

JH: I teach mostly at Sarah Lawrence College and a bit 'in graduate program at Brooklyn College. At Sarah Lawrence, I am teaching students and undergrads and MFA at Brooklyn College MFA students only.

KH: What makes you started a new book? A character or a story or idea ....?

JH: Yes, its veryhard to say, I mean certainly for me, the character is in the heart of fiction, as when I read a novel, what I want at the end of the book is not necessarily with similar characters, because there are so many great novels , in which the characters are not particularly sympathetic as Richard Yates' Revolutionary Road and Martin Amos work, but I think a good novel, one feels at the end of a book that you know the characters as good as or better than the people in your life and so, if a book is thatto me, if I had, in fact, as the writer made me read, and that's what I try to do as a writer and ... and so the character is of central importance to me, but I think that is the relationship between action and character .... symbiotic both of us to create our own stories and are created by them.

So in thinking of terms of character, I'm trying to better my characters in a situation where something is at stake is set, great can happen ... --- Before I started I always start with the idea, but I ----marriage started with the first three words, "Out, out out" and would be the idea of the novel about a love affair, and was held at a college reunion. It is a love relationship, even if they have other things and it's coming, but not a meeting of the college, on page 270 and requires only six pages. It soon became clear to me that I have no idea, and I think the really important that they actually hinder the know too. So start withCharacter, and now I put them in situations and I can see where I go, but is basically the characters are developed incrementally ... You do not know until you write to me his plan for the blind before and then again back trouble should try and understand how to make it more consistent.

KH: Yes, I read, where until recently in this blog that she had said in writing that first draft, you have, how to get rid of the control,and, above all new authors must be appropriate, as in a dream state to write and not keep control just cause can never go beyond the first chapter.

JH: And not just new writers, and I think almost everyone on it.

KH: What is something about you, you people want us to know about you probably do not know? ... Or maybe it is something there?

JH: (laughs) Something about me to know that I, ummm you want in relation to writing?

KH: InCompared to all ... It could be your favorite ... ice cream

JH Actually, I'm not a big fan of ice cream in general, I prefer salty to sweet, and I prefer sorbet ice cream more ... and I do not like chocolate, the great dismay of my wife and two daughters.

KH: Oh my goodness .... Well, let's see ... They were born in Brooklyn?

JH: I was not. I was born in Manhattan and lived there for the first 18 years of my life and then I spent a year between highSchools and universities in Israel and then I went to college. I was in college at Harvard. I left the Bay Area for four years. After that I lived in Berkeley in San Francisco, and then I lived 8 years in Ann Arbor and moved to New York and Brooklyn in the last nine years. The only exception was last year when I lived in Philadelphia for the year because my wife is a teacher and had a scholarship to Penn, so we moved down to Philly for a year and I was Commutinghere for the orders book and teaching.

KH: What is your best advice for everyone, including young people, as I was the sixth class will be taught the writer?

JH: I would say that I have two suggestions. The first is the most important thing to do is read. To read, you know, deep and wide. I think the best training for writers is a different job. A lot of people think, a kind of thanks to Hemingway, the way is to become a writer, to run with the bulls in Pamplona or believe that the modernThe version would be to travel to Nepal. And they are perfectly good things to do, but if I recommend a student of mine, was the study had, and he said: "I have a trek in Nepal or in years I could take a year to read the classics. What should I do if I want to become a writer? "I certainly choose the second option.

I think Flannery O'Connor said that anyone who has lived the age of ten years, has enough material to write a long life. So I think this is an erroneousWhich means you have to do the type to write crazy things in an unusual way. And I do not think that is true. I think you live, but you must read and part of life is reading. It would be the first council. For the second piece of advice do not wait for inspiration, if you write, write and must be regarded as a work and carve-out, and you know, write as often as possible. For me it's really, I mean that is such a thing as a talent, butFor me it is really of effort and perseverance, and to rewrite and revise as much as anything else.

KH: I think that's right, because I write all I know now, I say that to me ... I write at a given time, and nothing should come between, and my writing. Hopefully I'm at that point, but I'm still not over it yet.

Victoria Sponge Cake - Vegetarian/Vegan

You won't believe its vegan, a creamy rich sponge cake that everyone will love. Serves: 12 approx Preparation: 20 mins Type: Vegan, Vegetarian, Halal, Kosher pareve passover. Cooking time: 45 mins Ingredients: 6 tbsp potato starch, 175g self raising flour, 175g vegetable margarine, 175g white vegan sugar, ¾ cup water/soya milk, 2-3 tbsp jam, Extra margarine and flour for greasing Many thanks to Ms N Fisher for her help with this video.



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@ A Friend GIAP Queen St. - 23.03.2009 10.24 clock

Our ice cream is made from 100% natural products. Contains no preservatives, hydrogenated fats or gelatine. We only use organic cane sugar and "Japanese" the fat content varies from zero to 8%, and derives from natural milk and nuts. We only use organic milk and A2, we also prefer fresh organic fruit. Our sorbets are always vegan and free of grease. Japanese freezes means impressive natural organic yummy. Giap address is 279 Queen Street. Auckland City. New Zealand (next to the CivicTheater) Clock 10.30 Our watch store late Monday to Saturday. Only open on Sunday at 11.30 clock. (Close Virtually never before elevenish Clock). that is, if we want for any reason: contact print jobs, ideas, complaints, or how you love us, please contact us at giapo@giapo.com and get the answer faster than ever! Read more: www.facebook.com www.twitter.com www.youtube.com http www.giapo.com



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Karaoke Giapo Mariana Thriller.

Is anyone singing with me? Yes Ryan. ThrillerGiapo means awesome organic natural gelato. Our Gelato is free from preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comesfrom dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



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The Veria Network's Under the Sun Series on Sustainable Living - Review of the Oaxaca Episodes

An international documentary film production company was drawn to the central valleys of the State of Oaxaca while investigating regions of the world where sustainable living still plays a major role in the way people live. After a preliminary visit to the state capital to scope out the feasibility of story lines, its production team ultimately shot two, five-segment episodes in the heart of Oaxaca.

The mandate of The Veria Network's cable TV series Under the Sun is to capture a broad diversity of locales, organizations and individuals involved in healthy, harmonious, holistic, and environmentally friendly living and business enterprises. Each episode features British born Nathan LeRoy, a self-proclaimed adventurer, investigating how age-old means of production persist into the 21st century, and examining sustainable systems and products. This is done with a not-so-subtle underscore: maintaining and promoting unity with the natural world provides humankind the best opportunity to survive and thrive for generations to come.

Episode One

LeRoy accompanies internationally acclaimed native Oaxacan chef Pilar Cabrera Arroyo (Bon Appetit, The New York Times, Toronto Iron Chef judge & competitor) to Oaxaca's Pochote Organic Market. An interesting discussion ensues as to the certification process in respect to organic products. LeRoy propounds that forcing growers to leap through hoops in attempting to obtain certification is actually inconsistent with supporting small- scale local production. He then accompanies Chef Pilar to her Casa de los Sabores (House of Flavors) Cooking School for a lesson in preparing three dishes - an organic salad with a honey mustard garlic dressing; world famous mole negro, the most labor intensive of the many moles, traditionally made with approximately 35 ingredients; and a delightfully fresh and uniquely flavorful organic rose petal sorbet.

Our adventurer then meets up with a family of San Martín Tilcajete wood carvers and painters, headed by Jacobo Ángeles and María Mendoza. His goal is to learn about the town's longstanding Zapotec woodcarving tradition. While trekking through the countryside he and Jacobo discuss the properties and uses of the copal tree from which most figures - known as alebrijes - are carved. Leroy then explores the use of natural pigments for coloring the pieces; María deftly uses her hands as palettes as she variously mixes tree sap and bark, honey, pomegranate, corn fungus, berries and other natural substances to create a veritable rainbow of paint colors.

Next he receives a lesson from a triumvirate of absolutely charming apron-clad abuelitas (little grandmothers) on how to make three refreshing drinks, each of which is typical to the region and commonly found in both urban and rural Oaxacan markets: agua de Jamaica (juice or water of hibiscus flower), agua de limón (a natural limeade made with the outer peel), and the uniquely indigenous pre-Hispanic drink, tejate. Making tejate is a true art, and highly ritualistic. If a step in the process goes awry, the end result simply won't cut it. Being the Drink of the Gods in pre-Hispanic times, process must be perfect.

Leroy then gets out into the fields just after dawn one morning, with a woman whose family has been making the naturally fermented drink known as pulque, for generations. Pulque is perhaps the single least understood drink in Mexico, at times mistakenly noted as the first stage in the production of mezcal and tequila. The plant, one of several pulquero varieties of agave or maguey, must mature in the field for 15 - 18 years before it yields aguamiel or honey water. At sunrise and sunset the liquid is religiously harvested from a deep well in the center of the plant. Natural fermentation of the aguamiel occurs over the course of just a few hours. Be it myth or science-based, the indigenous guide counsels as to pulque's curative and life-prolonging properties.

In the final segment of the episode LeRoy learns about cochineal ( cochinilla ), the minute insect which feeds off of the nopal cactus. Cochineal has been commercially cultivated, harvested and exported since early colonial times because of its unique property - it yields a strong, natural red dye which to this day is used in the production of such diverse products as Campari, Knorr and Campbell soups, lipsticks and make-ups, Danone yoghurt, hot dogs and cookies. Manuel, the engineer / manager of the museum and educational facility known as Tlapanochestli, explains the historical importance of the cochineal industry while going through the lifecycle of the insect and production technique currently employed. Experimentation into the use of other natural dyes and fibers continues at the research station.

Episode Two

LeRoy heads out to the rug weaving village of Teotitlán del Valle, where sheep have been sheered, and their wool spun, dyed and woven into rugs in basically the same manner, since the mid - 1500s. He watches a villager sheer a sheep using nothing but a simple scissors and rope to tie it down; then takes a fascinating tour with Mariano Sosa, the head of a sixteen family co-op, to witness all the subsequent steps such as washing the wool without detergents, then drying and spinning it into yarn, followed by using plants from an experimental site to create natural dyes - with the process' uncontaminated water returning to the earth; and finally weaving the most intricate of both traditional Zapotec and more innovative designs into tapestries and rugs.

For the next segment our host remains in the rug village, awakening well before sunrise to accompany Rocio and Malena of the extended family known as Casa Santiago to a mill to have corn ground into masa - in preparation for a lesson back at their homestead. Together with Gloria, the matriarch of the family, they prepare amarillo, the mole used in making a very special and typical festive dish unique to their town, tamales de amarillo con pollo. Breakfast includes hot chocolate also made from scratch, enjoyed in the traditional fashion - with a small loaf of pan de yema or egg bread, for dipping. The quaintness and welcoming nature of each and every family member is both striking and memorable.

Leroy then travels back in time to 16th century Toledo, Spain. The ancient and well-chronicled Old World knife-making technique is still practiced in the town of Ocotlán, by Apolinar Águilar. The master craftsman fashions knives, machetes, swords and much more, using only recycled materials. He demonstrates the use of his wood and skin bellows, stone and mud hearth, and a series of hammers, chisels, and other forging tools he himself makes to his exacting specifications. His products range from letter openers, to hunting and butchers' knives, to turkey carving and cutlery sets, to martial arts weapons, and custom collector pieces. Even the fine finishes of the blades and handles are creating naturally, without the use of chrome or nickel, varnish or lacquer.

Our adventurer next arrives in Santiago Matatlán, the self-anointed world capital of mezcal (also referred to as mescal), for a visit with Enrique Jiménez, a spirits producer with a pedigree dating to his ancestors' 1870 arrival in the tiny village. Enrique walks LeRoy through all stages of production of mezcal from the harvesting of agave in the fields, to baking it in a pit over flaming logs and river rocks, then mashing it with the use of a horse dragging a multi-ton stone, to fermenting in pine vats, and finally distilling in a brick and mortar firewood-fueled oven. The sampling of the finished product includes a two-year-old añejo aged in oak barrels, a much younger mezcal, and of course one "with the worm."

LeRoy concludes his visit to the State of Oaxaca with a much needed relaxing and rejuvenating temazcal and massage. He arrives at the home of Doña Emilia, a retired nurse of Zapotec heritage. After decades of tutelage from her grandmother she has become an expert in the ancient art and science of temazcal. One of the hallmarks of temazcal is the environment in which the ritual is enacted - an adobe hut with water and lava rocks used to create and control steam. It's akin to a sweat lodge where chanting together with aromatic and curative herbs and branches cleanse the body and soul.

Watching the two episodes of Under the Sun gives the viewer a glimpse into some of the present-day manifestations of sustainable living in the central valleys of Oaxaca - and can just as easily be a precursor to the experiences of those contemplating a visit to the city. Virtually every individual and institution highlighted is accessible by tourists within the context of a couple of well-planned tours to the towns and villages surrounding the state capital.

Agnese Pepe Petrucci a Vittorio e Teresa

Our gelato is made from 100% natural products. It does not contain preservatives, gelatine or hydrogenated fats. We only use organic cane sugar and "giapo's" fat content varies between zero to 8% and it comes from dairy and natural nuts. We only use A2 organic Milk and we also prefer using organic fresh fruit. Our sorbets are always vegan and fat free. Giapo means awesome all natural yummy organic Gelato. Giapo's address is 279 Queen Street. Auckland city. New Zealand ( Next to the Civic Theater) Our store hrs are 10.30am til late Monday to Saturday. Only on Sunday we open at 11.30am. ( Pretty much never close before elevenish-midnight). If you would like to contact us for any reasons ie: press, employment, ideas, complains or how much you love us, please email us to giapo@giapo.com and you will get the fastest answer ever! Find out more: www.facebook.com www.twitter.com www.youtube.com www.giapo.com http



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Delicious Desserts That Are Easy to Prepare

There is an art to dessert making, and if you get it exactly right, it will be that course that you remember most about a meal. Forget the Cheese and biscuits; a delicious dessert really finishes of a meal in style.

I consider myself a bit of a dessert connoisseur; having eaten so many of them in the past. I eat them hot or cold, so here are a few suggestions for desserts you may like to try.

Some of these may already be your favorites, but hopefully there will be some new ones here for you to try too. Why not try them at home adding your own personal touch?

You may make chocolate mousse on a regular basis, but how often do you use white chocolate? You may not feel as if it will taste like a real mousse, but trust me, it is. You may well end up preferring the white version.

Be a bit more adventurous with your chocolate mousse next time you make it. Most of us like summer fruits like Raspberries, so why not drizzle some into the mousse to give the chocolate a bit of fruitiness.

If you think along the same lines like me and want your dessert to look great, you can create wonderful cocktail from ingredients like ice cream using a martini glass.

If you are having guests round to dinner, why not really let your imaginations run riot and produce colorful desserts in a glass that look so good, the compliments will flood in.

Cutting a mango into a rose may sound really difficult, but have a look at the instructions on the internet and you will soon be able to do it yourself really easily. Then just add the filling for a beautiful looking dessert.

Fruit with sorbet or ice cream is always a favourite, and this tasty take on that is simply delicious. Whether using Vanilla or another stronger flavor, this dessert will taste as good as it looks.

Cooking for Bachelors.TV - Desserts

For www.cookingforbachelors.tv and looks not cook, bought a dessert recipe with ingredients firms. Create fun and sexy dessert options.



http://www.youtube.com/watch?v=OU2w6otspW4&hl=en

Baby Shower Recipes

Baby shower recipes are available on the Internet and cook several pounds. It 's a great idea to enjoy a variety of snacks, drinks and desserts, like the people so many different things. Most people who are planning a baby shower floor are some simple snacks. Some fruit juices, pop, perhaps a stroke, and some sweets like cakes and biscuits. Try to be the subject and basic flavors and the culinary work of embroidery to all who attended appreciated.

There are books to your Cooklocal book store that offer great ideas for recipes. There are many cook books that guide you through entertaining a variety of occasions, not only showers. Some of these parties could be bridal showers, Halloween parties, and holiday entertaining, not just baby shower parties.

One of the tastiest treats at a shower is punch. This type of punch is quite delicious and always alcohol free. The new or expectant mother would surely like to enjoy some as well! There are many different types of punch recipes. Some of the most delicious we've tried for a baby shower are as simple as orange juice, Sprite, and orange sorbet.

If you do a search on the Internet for punch recipes you are sure to find many recipes to choose from.

If you prefer, you can always have some white wine or champagne on hand to add to each cup of the punch. Be sure to check with the new mom if this is okay with her.

Baby cake is another must-have treat at a baby shower. A cake can be any Type of cake you choose, in a sort of baby-shaped. This is actually nothing but the most popular form of baby showers are bottles, diapers, pins and plush. Bears may Chocolate or vanilla are the most popular types of sweet cake are used to make a baby. You can do something a little 'different, but with black forest, angel food cake or marble for your shower.

Of course there are other types of sweets for children. This is essentially a gift basket containing products for new parentsand the child. These are usually referred to as a baby gift or just a diaper cake.

Starters are also a must in a shower. You should have a variety of different types. Be sure to eat some 'vegetarian, because most people do not meat in those days. Note that seafood allergies, especially to shellfish are also common.

A great type of appetizer is baked brie. This is always a hit at showers and so easy to do. Just made a round of Brie in an ovenproof dishdish. Place garlic cloves and sun dried tomatoes on top and bake at a medium temperature for approximately 15 minutes. It should melt nicely and the cloves of garlic should be soft. This goes well with crackers or baguette rounds for your party.

Some other baby shower recipes could be finger sandwiches, crackers and cheese, spinach dip, veggie plates, and fruit plates. If you are expecting a large crowd to show up you may want to consider asking some close family members to help with the Baby shower food. Making all these appetizers may sound simple, but if you're planning to eat Baby shower for 20 people or so could be in the kitchen for hours.

The Internet is a great resource to find help and guidance for all your baby shower planning.

Karaoke Giap Mariana Gutierrez

Karaoke in Japanese 22nd January 2009. Marian! Japanese ice cream impressive natural biological means. Our ice cream is free of preservatives, hydrogenated fats or gelatine. We only use organic cane sugar and "Japanese" the fat content varies from zero to 8% and comesfrom dairy products and nuts, of course. We only use organic milk and A2, we also prefer fresh organic fruit. Our sorbets are always vegan and free of grease. Our shop Clock Clock 10.30 till late Monday to Saturday. Only open on Sunday at 11.30 clock. If youI for some reason means: employment press contacts, ideas, complaints, or how you love us, please contact us at giapo@giapo.com and get the answer faster than ever! Read more: www.facebook.com www.twitter.com www.youtube.com http www.giapo.com



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Matrimony by Joshua Henkin - A Review and an Interview With the Author

Josh Henkin's Julian Wainwright is the major character in what is a poignant depiction of Mia and Julian Wainwright's marriage and all that entails. All of the emotional upheaval one might expect in a marriage filled with infidelity, suspicion, and loss, is found in Julian's marriage to Mia. Julian's plans for the perfect life change as he finds he must face reality. He learns what life gives each of us, and how it changes our plans, sometimes rather quickly, but more often than not, rather steadily, determines what really happens next in our well planned existence. These plans can produce positive as well as negative results.

At the age of 13, Julian meets author John Cheever and from that point on, all Julian wants to do is write. He attends Graymont College, known for its excellent writing program, where he becomes one of four freshmen who the story follows for the next few decades. One, of course is Mia Mendelsohn from Montreal. Theirs is a story book start with instant attraction and falling in love. Also in the group is Carter Heinz, a scholarship student all the way from California, who is probably THE most talented writer in the group, and also the poorest financially. Carter tries, but often just can't control the jealousy he feels toward Julian, because of the wealth Julian is lucky to be born into. These feelings toward Julian cause Carter to almost miss an opportunity for a truly glorious friendship. Carter's girlfriend, Pilar, completes the foursome. Pilar's parents are lawyers and she wants to follow in their footsteps. The failures and successes of these two couples are chronicled so well by Henkin over the next few years.

While Julian struggles to be the writer he just knows he can be, they find out that Mia's mother is ill. Things are set in motion as decisions seem to be made for them at this point. Mia's mom has breast cancer and Mia decides she really wants to marry Julian before her mother dies. And so, having married right after graduation, Julian moves to follow Mia as she continues her education. Their travels take them from their New England college town to one in the Midwest as Mia's postgraduate work is in the field of psychotherapy. While Mia is in school, Julian teaches some courses and continues to write. Eventually, they wind up in New York. With each move, and each year of marriage, Julian and Mia find old secrets coming out and their marriage is tested to the point of destruction.

Julian goes to Berkley to watch Carter graduate from Law School. Carter, who has founded a computer software start-up company, is now worth millions. Carter's wife, and college sweetheart, have split up. So the two friends get together to talk about the good old days and Carter let's a supposedly unintentional secret slip out. At this point, the path this story will take is up for grabs as to whether Julian and Mia will be able to get over this next hurdle. Along with that, Mia finds out she carries the same breast cancer gene that her mother did and the story goes once again in another direction as priorities change.

Henkin's writing makes for a moving account set in just the right atmosphere that keeps readers involved with the story. The characters are real and the reader can relate to them, believe in them, and more importantly, care about them. What happens with the knowledge Julian learned and the battle Mia faces, is what brings this story to its stunning conclusion. MATRIMONY is an enjoyable read and beautifully written, relatable story.

The Man Behind MATRIMONY, Joshua Henkin, (JH) author
(Live interview via phone by KH )

Recently, I had the honor of interviewing the author of MATRIMONY, Joshua Henkin, via phone for my book blog. He was friendly and open and a pure joy to talk with. He is an inspiration and I am jealous of his creative writing students who get to learn from him. This interview was personally transcribed by me, and any changes, mistakes, or form that is incorrect is strictly my fault including all grammar and punctuation but how do you transcribe a casual discussion like we had? I tried to transcribe exactly what Joshua said so one would get the feeling of the conversation I was privileged to have with him.
KH: What is the next or current book you are working on?

JH: My next book is over due and it is tentatively called THE WORLD without you and its another novel....due to publisher a while ago and I've gotten my deadline extended. Matrimony took me 10 years to write, this one is hopefully going to take me less but I've got probably about 175 pages and I think its going to be another couple of years but hopefully it is going to be as good as it can be.

KH: I read where when your computer broke; you went to writing by hand which I thought that was extremely interesting.

JH (laughing): Yes

KH: What have you just finished reading or do you have time?
JH: Right now I am in the middle of a novel by Roxana Robinson called COST and I think it's a terrific book and I really like her work in general. She's a great short story writer also...and I just got a review copy in the mail...it looked very interesting to me. You know I teach Creative Writing also so I spend a lot of time reading my students' work....
...Next on my list is a book called THE SPARE ROOM by Helen Garner. She's an Australian writer...and actually a terrific book of stories that I've just read recently is called MOTHER AND SONS by Colm Tobin, an Irish writer...a really amazing book of stories.

KH: Where do you teach creative writing?

JH: I teach mostly at Sarah Lawrence College and a little bit in the graduate program at Brooklyn College. At Sarah Lawrence I teach MFA students and undergrads, and at Brooklyn College just MFA students.

KH: What gets you started on a new book? A character or story idea or....?

JH: Yeah, its very hard to know, I mean I certainly for me character is at the heart of fiction like when I read a novel what I want at the end of the book is not necessarily to like the characters, because there are plenty of great novels where the characters aren't particularly likable like Richard Yates' REVOLUTIONARY ROAD or Martin Amos's work but I think in a good novel you feel at the end of a book that you know the characters as well as or better than the people in your own life and so if a book does that to me when I read than in fact the writer has done well by me, and that's what I'm trying to do as a writer...and so the character is central to me but I think that the relation between plot and the character is symbiotic ....we both create our stories and are created by them.

So in thinking of terms of character, I'm usually trying to set my characters in a situation where something's at stake, something big can happen...I started MATRIMONY---I basically start with no clue----but I started MATRIMONY with the first three words "out, out, out" and with the idea the novel would be about a love relationship and it was taking place at a college reunion. And it is about a love relationship although it's about other things and there is a college reunion but it doesn't come until page 270 and lasts for only six pages. So pretty early on it was clear to me that I didn't have a clue and I think that really important that it can really hamper him in knowing too much. So I start with character and I place them in situations and I see where I go from there but it's basically the characters get developed incrementally ... you don't know them until you actually write them so to me its about being blind for the first draft and then about going back once you have this mess and trying to figure out how to make it more coherent.

KH: Yes, I read where just recently in that blog that you had said that writing that first draft that you have to, you kind of let go of control, and that especially new writers should write kind of like in a dream state and don't keep reviewing just cause you may never get past the first chapter.

JH: And not just new writers, everyone and I think most strongly about that.

KH: What is something about you that you would want people to know about you that we probably don't know?...or maybe there isn't something?

JH: (he laughs) Something about me that I want you to know, ummm, you mean in terms of writing?

KH: In terms of anything...it could be your favorite ice cream...

JH: Actually I'm not a big fan of ice cream in general I prefer salty to sweet food, and I tend to prefer sorbet to ice cream...and I don't like chocolate, to the great horror of my wife and two daughters.

KH: Oh my goodness....well, let's see... were you born in Brooklyn?

JH: I wasn't. I was born in Manhattan and I lived there for the first 18 years of my life and then I spent a year between high school and college in Israel and then I went to college. I was at Harvard for college. I moved out to the Bay area for 4 years. After that I lived at Berkley in San Francisco, and then I spent 8 years in Ann Arbor and moved back to New York and have been living in Brooklyn for the last 9 years. The only exception being last year when I was living in Philadelphia for the year because my wife is a professor and she had a fellowship at Penn so we moved down to Philly for a year and I was commuting up here for book stuff and for teaching.

KH: What is your best advice to anyone, including young people since I teach 6th grade, who want to be writers?

JH: I would say that I have two pieces of advice. The first, the most important thing to do is to read. To read, you know, deeply and widely. I think the best education for writers is other work. A lot of people think, sort of thanks to Hemingway, the way to become a writer is to run with the bulls in Pamplona or I guess the modern version would be to hike in Nepal. And they are perfectly good things to do but if I had advice to an undergraduate student of mine who was graduating and said to me, "I could take a year hiking in Nepal or I could spend a year reading the classics. Which should I do if I want to be a writer?" I would certainly choose the latter.

I think that Flannery O'Connor said that anyone who has lived to the age of ten has enough material to write about for a lifetime. So I think there is a mistaken sense that you have to sort of do crazy, unusual things in order to write. And I don't think that is true. I think you have to live but you also have to read and part of living is reading. That would be first piece of advice. For the second piece of advice, is not to wait for inspiration that if you want to write you have to write and you have to treat it like a job and carve out time and, you know, write as frequently as you can. To me, it's really, I mean there is such a thing as talent, but to me it's really about effort and perseverance and rewriting and revision as much as anything else.

KH: I think that's right, because I know any little bit of writing that I do now, I say that to myself...that I have to write at a specific time and nothing should come between that and my writing. Hopefully, I am getting to that point but I'm not at it yet.

Foreplay-The Key to Sexual Success-Opening Moves

For many people, the perception of foreplay is kissing and petting.

Nothing could be more wrong. Foreplay consists of pre-foreplay, non-linguistic communication (including body language), and acts and deeds which are intended to evoke a response from a potential sexual partner to proceed to intercourse.

Learning what foreplay is, how to execute it will be your key to sexual success.

Foreplay is Not Exclusive to Men

Women also must resort to foreplay, and often do in subtle but highly evocative ways.

They often will touch a man's hand while speaking, wet or bite her lips while the man speaks, invade the man's private space, and other feminine guiles that are just part of their arsenal of foreplay techniques.

Pre-Foreplay

The man who is excited, enamored, or highly desirous to be a woman should consider well the period known as pre-foreplay.

The women, unless incredibly naïve, will understand the pre-foreplay moves and respond to them. Very
good and effective examples of pre-foreplay are:

o Small gifts, only trifles, but appropriate to a situation.

o Gifts of flowers, but only roses that have a wonderful and entrancing aroma.

o Discover something of your expectant partner. Give it her, at a very appropriate minute. This will show her your sensitivity and even intellect.

o Remembering every woman is concerned about her "nesting" responsibility, be to her eyes a prospective nest partner.

o At a diner, order correctly. Refrain from heavy foods that can destroy the mood of love. It's not banal to order oysters, and champagne.

It is good foreplay.

For dessert, order for yourself some sorbet, but for her, something that is sinfully sweet and tasty; such as cream filled profiteroles, with chocolate syrup. Finish the diner with a digestive drink, perhaps an expensive cognac. If she doesn't drink, suggest a short espresso.

Watch the Body Language

The woman (or man) may be talking to you without words. This is called non-linguistic communication.

The woman can play with her hair, bite her lips, or sometimes gaze into your eyes for a moment, as if to search for something. She is saying "your foreplay is working".

Continue by invading her personal space.

Perhaps the woman put her hand on your arm while she was talking, or even brushed her leg against your (seemingly accidentally). All these are signs. You must be observant and see what her body is saying.

Return, carefully any intimate gesture.

When Does Foreplay Begin?

It really varies from couple to couple, but you can assume if one of the two of you has invaded the personal space of the other, and the reaction was not negative, foreplay as begun. It's now time for a dance if appropriate, or holding a hand during some moment of a conversation.

Sealed with a Kiss

If the foreplay has moved into the kiss, the serious foreplay has begun. Kissing is one of the most intimate gestures between people.

You share even your breath, and the sensation of a kiss can thrill the whole body. Learn to kiss well, or don't kiss at all. Kissing is foreplay's calling card, and the opening moves are now over.

Time to move into more serious foreplay actions, which are discussed further in other articles in this series.