Friday, March 5, 2010
Thursday, March 4, 2010
Attention Aspiring Health Enthusiasts!
This is a Sponsored Post written by me on behalf of wellnessdaily.com. All opinions are 100% mine.

Wednesday, March 3, 2010
Proper Ettiquete
~ Server at a restaurant: 15-20% of your bill, or less or more, (more if the party is especially large) depending on the service.
If you received free food or a discount, tip the amount as if you paid full price.
Only tip the host if you received special service.
~ Bar: 10-20%
~ Valet and pizza delivery: $1-2.
~ Salon services (hair, nails, massage): 10-20% per service, or depending on the quality.
~ Hotel maid: $1-2 per day of service.
~ Hotel bellhop: $1-2 per piece of luggage they haul.
Phone:
~ In most places other than your home, it’s rude to talk on your cell phone when the call is not significantly important, such as chatting about the weather or personal information.
~ If you must talk on your cell phone, use a quiet voice.
~ Don’t forget to turn your cell phone off in performance venues and in hospitals.
~ And please don’t drive and talk.
~ For a business phone call, if you must put a person on hold, make sure to check back with them every minute or so, so that they know they haven’t been forgotten.
~ State your name before requesting to speak to someone and offer to leave a message if the person requested is unavailable.
~ Make sure a caller knows if you have placed them on speakerphone or a three-way call.
Miscellaneous:
~ When walking down the street, or up or down stairs, always stay to the right.
~ Keep any food, drinks, briefcases or paperwork in your left hand so your right hand is free for handshakes.
~ Always address an elder or higher-up professional with their last name until they specify otherwise.
~ It’s OK to take the last piece of pie, but ask everyone around first if they want it.
~ Don’t brush your hair in any place other than the bathroom or in private.
~ Always say “please” and “thank you” and always acknowledge someone else in the room.
~ Don’t forget that proper etiquette never goes out of style!
Let the AccuWeather Be Your Guide
Tuesday, March 2, 2010
Chicken Adobo Slow Cooker Style
Ingredients:1 small sweet onion, sliced
8 cloves garlic, crushed
3/4 cup low sodium soy sauce
1/2 cup vinegar
1 (3 pound) whole chicken, cut into pieces
1 bayleaf
1 tbsp. of brown sugar (optional)
Directions:
Place chicken in a slow cooker. In a small bowl mix the onion, garlic, soy sauce, and vinegar, and pour over the chicken. Cook on Low for 6 to 8 hours.
Friday, February 26, 2010
Food Trip Friday: Alaskan Crab Leg
Thursday, February 25, 2010
Dermajuv, Best Skin Care Products!
Talking about skin care products, there are many of them being launched in the market today, that is why we need to be careful when it comes to choosing one that works for us...meaning effective, and safe. Ingredients and science behind skin care products makes these skin care products more effective in combating signs of aging such as wrinkles.

Dermajuv, is one of the best product that does miracle cosmeceuticals for beautiful skin. All their products are 100% paraben free. What I really like about them is that they never hide their ingredients because they believe that users have the right to know everything and what they are paying for. So, if you are looking for skin care product you can trust when it comes to you skin, you should visit their website for more info.
Saturday, February 20, 2010
Brussels Sprouts with Bacon and Almonds
2 pounds Brussels sprouts, trimmed and thinly sliced
3 slices bacon, chopped
2 tablespoons and 2 teaspoons sliced almonds
1 tablespoon minced garlic
salt and pepper to taste
Preparations:
Fry bacon in a large deep skillet over medium heat until browned and crisp, 5 to 10 minutes.
Remove bacon with a slotted spoon and set aside on paper towels.
Add the garlic and almonds to the fat in the skillet and cook briefly over medium heat until toasted.
Add the Brussels sprouts and quickly toss to coat with the hot oil.
Cook, stirring frequently, until sprouts are wilted.
Remove from the heat, stir in the bacon and season to taste with salt and pepper.
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Friday, February 19, 2010
Food Trip Friday: Valentine's Day Lunch




















