If you are an oyster lover then this recipe is for you to enjoy.
There many different varieties of oysters Eastern oysters, named for their place of origin Bluepoints, Lynnhavens, and Chincoteagues, account for most of the American oyster supply. Western waters produce Pacific oysters which were originally eastern transplants, Olympia oysters, are a tiny native western species harvested commercially in Washington state. Most Pacific oysters are graded and marketed by size rather than by name.

24 oysters on the half shell
12 slices of bacon
½ cup butter
1/3 cup chopped green peppers
2 tablespoons chopped chives
4 tablespoons chopped parsley
juice of a lemon

Cook bacon slowly until transparent,then remove bacon and add green peppers, cook the green peppers until just tender and then add the remainder of the ingredients, minus the bacon.
Top each oyster with mixture plus ½ slice bacon and a few drops of lemon juice.
Bake at 450 degrease until bacon is crisp.
When the oysters are cooked, plate them so they will appear to be so good that you just can’t wait to begin a wonderful experience, open a fine bottle of wine and now it’s time to enjoy them.
Oh by the way don’t eat them alone food is always enjoyed more if you are enjoying it with someone else.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at andies.cashhosters2.com andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end), Please a send a copy of your reprint to mailto:pastrie@verizon.net pastrie@verizon.net

What is Espresso?
An espresso machine is used to make traditional italian coffee which is known as espresso. Measurements of espresso are commonly referred to as “pulling” a shot. This term comes from espresso machines with long handles that need to be pulled in order to ‘produce a shot’

What Machine Should I Buy?
There are many types of espresso machines available, which vary in quality. The really good ones control the temperature of the water to within a few degrees of what is considered optimum.

How Long Does It Take To Make An Espresso Shot?
It shouldn’t take much longer than 20-30 seconds to make a rich shot of espresso. You can pull a shot of espresso into a pre-heated glass to maintain the right temperature of your drink. Milk based espresso drinks such as cappuccino also make use of steam wands built into the machine which steams and froths the milk.

Does A Portafilter Make It Taste Better?
Bottomless portafilters have the added advantage of ensuring the espresso does not contact metal during the process of extraction. Greater volume of espresso will flow using a portafilter and many people think it tastes better.

Types Of Espresso Machine
There are many different types of Espresso machine. Here is a summary: -
· Stovepot Espresso Maker - Portable but overextraction can produce a burnt taste.
· Steam Espresso Maker - Operate by steam pressure. End result is similar to stovetop espresso maker.
· Automatic Espresso Machine - Pump automatically turns off and brew pressure is released through a valve
· Super Automatic Machine - These machines automatically grind the coffee and are a breeze to use. You just fill the hopper and reservoir.

Many also include automatic frothing devices. These models are very popular for home use.

Article by Daniel Tewkes of
espressomachineinformation.com espressomachineinformation.com ( The espresso coffee information resource )

Italians are unique to the world when it comes to coffee. They aren’t content to just drink it the old ordinary way. They love it so much that they also enjoy tinkering with the recipe.

It started with the unique thick coffee invention known as espresso. Later, Italians came up with cappuccino, which is similar to espresso but not as heavy, yet loaded with power. Eventually cappuccino’s flavor spawned other coffee conceptions, such as desserts (you ever have cappuccino ice cream?), frappuccino and others. But cappuccino is quite a popular worldwide drink itself.

Cappuccino is normally made using the rich and heavy espresso as its foundation. As a rule then, milk that has been steamed is added to the espresso, and finally a lovely foamy cream tops off the mixture. Naturally there are several deviations from this idea, such as equal parts of all 3, or a huge amount of foam to tower over the cup, or a smaller amount of milk for a stronger cappuccino.

In America, we usually will drink cappuccino after dinner, as a coffee substitute. But in Italy, it is often enjoyed during the breakfast hour. When it is made strong, it can really wake you up for the day ahead. The cappuccino Americans enjoy is not quite so strong, rich or bold, but still quiet pleasant.

Nowadays there are many coffeehouses that will serve cappuccino drinks at anytime of the day. Also cappuccino can be enjoyed at many of the finer restaurants, whether Italian or not. Many places such as bookstores that feature cafés serve many varieties of cappuccino as well as coffee. For sure, cappuccino has become a stronghold among the coffee drinkers of the world.

And I must admit, I love cappuccino far more than coffee. It is richer, has more flavor, and I just love to hear that unique sputtering sound of when a cappuccino maker is adding the frothy cream to the top. It makes me feel that the restaurant is making something special just for me.

And cappuccino doesn’t stop with its drink in the cup. You can get cappuccino ice cream as mentioned earlier, and cappuccino cheesecake and cappuccino cookies. There is no limit to the variations of delicacies made with the cappuccino flavor and texture.

The Italians have come a long way with improving on the tropical born drink known as coffee. And as cappuccino testing continues, there will be even more wonderful versions of this lovely drink to come.

Jim Konerko is the publisher of coffee-craze.net coffee-craze.net where he provides interesting articles such as coffee-craze.net/how_to_buy_coffee.php How To Buy Coffee, and other advice, tips, and information about coffee.

Bottled water can easily be delivered either to a work place or a home where people who have water coolers or the water dispensers. Still or sparkling water can be delivered to the office or home as and when required. The success of commercial water cooler services along with the booming sales of bottled water has prompted manufacturers to look at water delivery as an excellent business.

Studies show that the water delivery services are split roughly 50-50 between commercial and home use in the United States and Canada, but residential customers in the UK amount to only 1%.

The water used in the water delivery services usually undergoes reverse osmosis treatment to separate water molecules from impurities. This leaves behind only hydrogen and oxygen in free flowing spring or municipal water. This water is then filtered, sanitized, ozonated, and is finally bottled. Distilled water is one of the purest forms of water that is used for delivery services. The water is run through a vapor compression process during distillation. This allows the water to be first micron and carbon filtered, then softened, then boiled to vapor and then again re-condensed. This results in water so pure that it is even recommended for clinical and medical use. Distilled water usually contains absolutely no minerals.

Water delivery services are provided by a number of companies. The consumer just needs to log in to the website and place an order for the service. However, these companies usually provide service only with a particular brand of water. One such website, which deals with a number of well-known brands such as Crystal, Sierra, Belmont, and many more, is www.water.com. They provide water delivery for home or office and all the customer has to do is place the order through their website. It is suggested to buy brands with a known protected source and companies that have readily available testing and treatment information to show the high water quality.

e-bottledwater.com Bottled Water provides detailed information about bottled water, bottled water brands, and more. Bottled Water is affiliated with e-mediterraneandiet.com Traditional Mediterranean Diet.

Do you know the process that is used to distill water? It’s easy. Tap water is brought to a boiling point, thus, causing steam. The steam (which is the clean, distilled water) is captured. All of the nasty contaminants are left behind in the original pot. Does this sound like your cooking process?

We add tab water, which has been sterilized by chlorine, into our the dishes that we are preparing. However, the chlorine is still present. As we cook, steam (the clean water) is constantly rising out and leaving the chlorine behind. So what happens, we add more tap water to the pot to compound the amount of chlorine that will be left in our foods. Again, more steam rises and the process continues. When we are done, our food is loaded with chlorine while the “distilled” water went through our ventilation systems.

DID YOU KNOW: That Chlorine is proven to be a carcinogen (cancer-causing agent)?

It would seem that the easy solution would be to use distilled water for cooking which brings me to another couple of facts. First, we all know that distilled water has nothing left in it. There are no contaminants, but also, there are no minerals either. What’s worse is that distilled water is slightly acidic.

If you are an avid reader about health, I’m certain that you already know that cancer, viruses, and bacteria CANNOT survive in an alkaline environment BUT THRIVE and breed in acidic climates. This means that drinking or cooking with the distilled water moves our bodies into a less healthy state. Over the years this has left me with the debate, should I drink more water (which is necessary for survival) or less water (because it’s helping unwanted viruses and disease to multiply). WHAT A DILEMMA.

Not to worry, because there is a solution. In my last year of research, the ONLY product that I’ve found to add alkalinity back to our water is X20. It has a PH of 9.9 alkaline level which instantly raises the bodies PH, thus giving it the fighting power it needs. Not to mention, X2O loaded with minerals and electrolytes for optimal health and performance. This information is paramount for all of us who know someone who is currently going through chemotherapy and/or any person trying to prevent ever getting cancer…That would apply to EVERYONE!

It’s just a little sachet that you drop into your water and shake. There are no apparent changes, but WHAT YOU CANNOT SEE CAN SAVE YOUR LIFE.

LIKE A MIRACLE, X2O IS ALSO PROVEN TO COMPLETELY PURIFY WATER OF ALL CHLORINE WITHIN SECONDS. The demonstration videos on their website have made me a believer and it takes less than 5 minutes to view.

Knowledge Is Power.

This small sachet will transform distilled or “drinking” water into “whole” water or “holistic” water with natural healing properties… the way God intended it to be.

HAPPY & HEALTHY COOKING!

Author: Bobbie Wright. View videos at xoomaworldwide.com/holisticwater xoomaworldwide.com/holisticwater

When you go shopping it can be easy to be overwhelmed by the number of different pastas available. There is the all time favorite spaghetti but there is also rotelle, bavette, penne, linguine, fettuccine… Well the list goes on.

Let’s take a look.

The long, thin pasta shapes like spaghetti, bavette and linguine are best used with light sauces, like thin bolognese and carbonara sauce. Use sauces that are based on cream, tomato or oil and without large chunky pieces. This allows the sauce stick to the pasta, and you don’t end with a big bowl of sauce at the end.

The long ribbon shaped pastas such as fettuccine, tagliatelle and pappardelle are suited best to the cream or butter based sauces. These sauces will cling to the pasta and yum.

When cooking chunky meat or vegetable sauces it is best to use pasta with hollows and groves so that the sauce clings to the pasta. Try penne rigate, conchiglie (shells), fusilli (spirals) and macaroni for a hearty family meal.

And when it comes to soups use pasta about the same size as the other ingredients. Try ditali rigati in chunky meat or vegetable soups.

For salads you need pasta that will hold some of the dressing and vegetable. Our favorites are the ones with hollows such as conchiglie (shells), rotelle, fusilli (spirals) and farfalle (bows). Use the different colored pastas for a more colorful salad.

Of course the stuffed pasta like tortellini and ravioli are great with most sauces, just ensure the sauce complements the stuffing.

And well, lasagna sheets are used for lasagna or anything else that requires layers. As for cannelloni tubes, they are great for stuffing with cheese sauces, my favorite being ricotta and spinach.

Now that we have chosen our pasta, we need to ensure we store it correctly.

For dried pasta keep it sealed in a cool dry place and it should keep well for a couple of years. The egg varieties will not keep as long, so it is best to check the label. Fresh pasta, which is my favorite, on the other hand should be used within a few days.

Until our next cooking tip together.

Enjoy!

Lisa “The Crock Cook”

Lisa along with husband Neil, loves cooking and shares their own a-crock-cook.com/crock-pot-pasta-recipes.html” target=”_blank Crock Pot Pasta Recipes (Yes, you can cook pasta in your crock pot) with you at a-crock-cook.com a-crock-cook.com.

**Webmasters Please Note - If you wish to use this article then the above static link to a-crock-cook.com a-crock-cook.com must be included.**

Cappuccino began in Italy where it is still a delight of the morning routine. The Italians can tell a tourist from a native though because only a tourist will order a cappuccino after noon. It is considered a morning beverage in Italy, but in other regions of the world it is served throughout the day.

The Steps to Making a Cup of Cappuccino

Cappuccino is a tricky drink to master. It is divided into 3 parts: the espresso, the steamed milk, and the frothy or foamy milk. These layers created at the perfect proportions, textures and temperatures are what make the ideal cup of cappuccino. It used to take highly skilled chefs to create this concoction, but with the advent of the cappuccino machine, most of the guess work is taken out of it.

How Cappuccino Machines Work

Cappuccino machines are designed to brew and dispense the espresso coffee. Many can also do the step of grinding the coffee beans for an ultra fresh brew. When the espresso has been dispensed into the cup, the machine then adds steamed milk. These two steps are relatively easy, even though milk temperature and the strength of the espresso are important ingredients in this recipe.

The frothy milk is the most difficult part for humans or machines to get just right. The objective is to create a light foam, just the right temperature and with the optimal number air bubbles. This micro-foam stays warm when added to a cup of espresso and creates sweeter tasting foam than more dense concentrations of milk. This helps offset the bitterness of the espresso.

Makers of Cappuccino Makers

Bunn is one manufacture of some of the best cappuccino makers in the world. They are used in restaurants and homes alike because they are durable and able to maintain the ratios and temperatures required for great cappuccino. The restaurant models have up to 5 spouts for instant cappuccino and can cost close to $2,000. For home use, other brands provide more affordable options.

The Nespresso machines for home use costs about $400. This is a versatile machine that makes espresso but has plumbing for water to steam and a milk dispenser to create the foam for cappuccino or latte.

There are many other brands available of home and commercial cappuccino makers. Prices are more than a regular coffee maker because of the specialty features. Home machines generally dispense one or two small cups of coffee, while commercial grade machines can handle 5 cups simultaneously.

The Right Recipe For You

Unlike other types of coffee, espresso and cappuccino are very specific in terms of flavour, consistency and ingredients. One cup of coffee from one particular machine may taste just fine to one person, while the next person thinks it is weak or bitter. With espresso and cappuccino, there is a right taste and a wrong taste. You either like it or you don’t, but don’t mess with the recipe!

About The Author
Clinton Maxwell is a contributing designer for the news section of coffee-espresso-maker-tips.com” target=”_new coffee-espresso-maker-tips.com. Clinton is also publishing on issues like coffee-espresso-maker-tips.com/cappuccino-machines.html” target=”_new coffee-espresso-maker-tips.com/cappuccino-machines.html and new coffee varieties.

Available year round with its peak season in August and September, the eggplant is known worldwide, and by a wide variety of names:

aubergine

eggplant

brinjal

melanzana

garden egg

egg apple

patlican

The eggplant (Solanum melongena) belongs to the nightshade family of plants. This diverse family of plant includes members like the poisonous Jimson weed and Deadly Nightshade, as well as more familiar and non-poisonous plants like tomatoes, potatoes, and peppers. The members of this family of plants all contain a toxic alkaloid called solanine, which can cause diarrhea, headache, vomiting, and even heart failure in those who are overly sensitive to it. Fortunately for most us, this amounts to a very small percentage of people.

In it’s history, because of its relation to these potently toxic plants, Europeans called the eggplant the “Mad Apple”, due to their belief that eating one would drive you insane. Even after it proved itself as a safe and useful food product, the poor eggplant still had a difficult time of removing this negative moniker. Even though the eggplant was among the numerous plants introduced to America by the Spaniards several hundred years ago, it wasn’t until sometime during the mid 1900’s that eggplants were commonly recognized as an item that could be used for something other than ornamental purposes.

Common Varieties

In North America, the Globe variety reigns supreme. But around the world where eggplant is far more popular, such as the Orient, eggplants of numerous varieties, shapes, flavors and colors can be found. Some of the more common varieties available at your grocer and Asian and Middle Eastern food stores are:

• Globe

o Shape: oval or pear shaped
o Appearance: glossy deep-purple to black skin, cream to green flesh
o Flavor: mild with a slight bitterness and a soft texture

• Lao Green Stripe

o Shape: golf ball shape, pointy calyx “hat”
o Appearance: striped
o Flavor assertive flavor
o Other: also called “Thai Green Stripe”, seedy texture

• Thai Long Green
o Shape: long, slender shape
o Appearance: lime green skin, white flesh
o Flavor: sweet and nutty, reminiscent of green beans
o Other: Thai; velvety flesh and skin; seedless; short shelf life

• Pintong Long
o Shape: long and slender
o Appearance: deep purple to lavender skin, green to purple-black calyxes, white flesh
o Flavor: sweet with a nutty flavor
o Other: buttery texture; Taiwanese

• Rosa Bianca
o Shape: round
o Appearance: white skin with lavender streaks, white flesh
o Flavor: sweet flavor
o Other: Italian eggplant; creamy yet firm texture, retains its shape when cooked

• Rosita
o Shape: long, oval shape
o Appearance: bright lavender color, white flesh
o Flavor: mild, sweet flavor
o Other: smooth, tender flesh and skin; Puerto Rican

• Listada de Gandia
o Shape: long oval shape, green thorny calyxes that curl
o Appearance: stunning white and purple stripes
o Flavor: mild white flesh; slightly bitter skin
o Other: meaty, creamy texture, holds shape when cooked

• White Egg
o Shape: shaped like chicken or duck egg
o Appearance: white
o Flavor: sweet, mild, somewhat watery-tasting
o Other: firm flesh; tough skin; holds shape when cooked

Health Benefits
Botanically it is a fruit, but most often it is referred to as a vegetable, and for those who enjoy it, there is a long list of medicinal benefits. High in bioflavonoids and the antioxidant monoterpene, the eggplant is effective at assisting with a number of health items, including:

Reducing swelling

Clearing of stagnant blood

Reducing hemorrhages

Comforting bleeding hemorrhoids

Treating dysentery

Reducing the risk of stroke and heart disease

Reducing steroidal hormones which are linked to tumor growth

Prevention of cell oxidation, which can lead to cancer

A couple of other interesting uses include applying raw eggplant directly on a scorpion sting, and if you experience frostbite, prepare a tea of eggplant, bring it to room temperature, and apply a compress to affected areas.

Selecting Eggplants

Look for a symmetrical eggplant with smooth, uniformly colored skin. Tan patches, scars, or bruises indicate decay. Also avoid eggplants with wrinkled or flabby-looking skin. Oversized purple eggplants, usually over 6 inches in diameter, may be tough and bitter. When you press gently on an eggplant, the finger mark will disappear quickly if the eggplant is fresh. Eggplant should feel heavy; one that feels light for its size may not have a good flavor. The stem and cap should be bright green and healthy, not browned and wilted.

Storage

Both cold and warm temperatures can damage eggplant. It is best to store eggplant uncut and unwashed in a plastic bag in the cooler section of the refrigerator. Do not force the eggplant into the crisper if it is too big, as this will bruise the vegetable. Eggplant may be blanched or steamed then frozen for up to 6 months.

Preparation

As a rule of thumb, 1 average-sized eggplant will serve 3 people, and one pound of eggplant is equal to roughly 3 to 4 cups of chopped eggplant.

Wash the eggplant just before peeling or using it. Using a stainless steel knife to avoid discoloration, remove the cap and stem. Once cut, eggplant flesh will naturally begin to darken with exposure to air, so place cut slices or pieces in a salt or acidulated water bath to keep the flesh white. Be sure not to use an aluminium pot when cooking eggplant because it too will discolor the eggplant and provide it with an off-flavor.

Eggplant should not be eaten raw due to its higher solanine content as well as its extremely fibrous meat, both of which break down during cooking. Eggplant may be cooked with or without its skin, but some may find the skin bitter. Because large eggplants and most of the white varieties have a thick, tough skin, and because bitterness is concentrated just under the skin, they should be peeled with a vegetable peeler prior to cooking. While not really necessary, some cooks will also salt the cut eggplant and let it sit in a colander for a short period to leach out water and bitterness before cooking.

The flesh behaves much like a sponge and will soak up the juices and oils it is cooked in. In some cases this is a good thing, such as when you are marinating the eggplant. However, in other cases this isn’t so desirable, such as when frying. In applications where absorption is not desired, coating sliced eggplant in some sort of breading is a common way to avoid soaking up too much oil during cooking. The real key to success using this method is to let the breaded eggplant sit in the refrigerator for half an hour before frying. Other methods for reducing the absorbency of eggplant include:

Par-boiling slices for 1 to 2 minutes. Be sure to thoroughly drain and gently pat the slices dry with paper towels before further cooking.

Microwaving will also help to remove excess water. Microwave slices on high for 4 to 6 minutes, remove, cover and let stand for a minute or two. Use paper towels and press lightly to soak up the water.

Eggplant can be steamed, fried, baked, sautéed, boiled, microwaved, stir-fried, pureed, or stuffed, and the thousands of different recipes available on the Internet and in cookbooks are testament to this.

If you are baking the eggplant whole, lightly puncture the skin in several places with a paring knife to prevent pressure from building up inside the eggplant, which can result in eggplant ending up all over the inside of your oven. Unlike many vegetables, eggplant doesn’t really suffer from extended cooking periods - an undercooked eggplant will have a more chewy texture, whereas eggplant that has been overcooked simply becomes softer.

Joe Johnson is a proud Texan and founding partner and chief pit-master with

Osso Bucco

3 ½ to 4 lbs veal shanks ( I serve one shank per person. If the cost is high you can cook down the meat and separate it from the bone.)
¼ Cup all-purpose flour
2 Tbs olive oil
2 oz diced salt pork
¼ Cup butter, melted
½ lb diced and peeled onions
1 large clove garlic, mashed
1 tsp dried rosemary
1 tsp salt
1 tsp fresh ground pepper
2 bay leaves, remove before serving
¾ Cup dry white wine
2 Tbs finely chopped carrot
½ stalk celery minced
8 to 10 sprigs fresh parsley, chopped fine
1 Cup canned chopped tomatoes (I have used fresh tomatoes, but I find that the canned are constantly good in taste and the liquid is always welcomed in the sauce)
1 Tbs tomato paste
½ Cup warm water

Dredge the veal in flour and shake off any excess. Heat olive oil, salt pork and butter in a heavy-bottomed skillet. Add the onion and brown. When the onions are browned add the veal and garlic. Brown on all sides for about 8 to 10 minutes. Add, rosemary, salt and pepper. Stir and brown for about for about 10 minutes longer. Add bay leaves, wine, carrot, celery, parsley, and tomatoes. Stir tomato paste with the warm water until well blended and then add that to the mixture. Stir and simmer covered for about 40 minutes. ( I tend to let this simmer longer on my stove. This serves two purposes, one makes the meat extremely tender and two fills the house with wonderful aromas.)

Serve over Ravioli ( I use fresh over sized store bought ravioli. I have made my own, but I find that the store bought is good quality and much simpler. If you would like a recipe for homemade ravioli please send a request to recipes@gourmayeats.com )

Shauna Hanus is a gourmet cook who specializes in creating gourmet recipes. She has extensive experience cooking with easy to find grocery items to create delightful gourmet meals. She is also the publisher of a no cost bi-monthly gourmet newsletter. Her newsletter is always fun and informational packed with tips and trivia you can use everyday. gourmayeats.com gourmayeats.com

We all know the sensible thing to do is not to drink to the point of a hangover in the first place but let’s face it, it happens to us all at one point or another so how can you minimize the fallout? Below are a list of remedies and old wives tales which aim to cure.

We are in no way saying any of these are a good idea or that they are likely to work so take it all with a hefty pinch of salt and good humor and bear in mind we are a Glasgow Restaurant not doctors!

If you have an alternative ‘cure’ send us a comment via the form below and we’ll post the best and most original suggestions!

01. Hair of the Dog

In case you’d not heard of this cure it’s the idea that having an alcoholic drink the morning after will help ease the pain. This will only appear to cure your hangover as it introduces more alcohol into your system and effectively numbs you to the previous nights shenanigans, in truth, it only suspends the effects until your ‘hair of the dog‘ wears off and then hits you with a vengeance. If you are going to go down this route then it’s been claimed more than once that a Bloody Mary is the way to go..

Ingredients

1 1/2 oz vodka

3 oz tomato juice

1 dash lemon juice

1/2 tsp Worcestershire sauce

2 - 3 drops Tabasco® sauce

1 lime wedge

Method

Shake all ingredients (except lime wedge) with ice and strain into an old-fashioned glass over ice cubes. Add salt and pepper to taste. Add the wedge of lime and serve.

02. Water

This is the only point thats tried and tested. The nature of alochol makes you visit the little girls/boys room more often therefore making you dehydrated, it also reduces the amount of potassium in your body which is what causes the dizzyness, cramps etc. When dehydrated the brain shrinks away from your skull slightly and is not as well supported hence the pounding headaches. Best you can do for yourself is rehydrate as much as possible.

03. Coffee, coffee, coffee

Hands up those of you who immediately reach for the coffee the morning after…thought as much! We all do it, but it’s possibly one of the worst drinks we could be having (if you ignore the hair of the dog) Coffee is a diuretic and therefore makes you pee more than normal, add that to the fact that you are already dehydrated from the night before and you’re just asking for the headache to last longer. As was said in point 2, you can’t beat a good pint of water, or at the very least wash your coffee down with a good drink of water!

04. Fry up

The sheer amount of calories in a fry up goes towards giving your body an energy boost to help you get through the day. And there are some claims that cysteine in eggs that helps clean up all the toxins. Only problem with a fry up is it smells amazing, looks great but can you get past the first mouthful!

05. Sleep

You’ve put your body through alot and it has a fair amount of repairing to be getting on with. If you have the time and your pounding head will let you then try to get more sleep. This will let your body repair itself faster without having to devote energy to general day to day functions such as moving!

Lynne Foster is a Senior Web Developer at 360innovate - a leading and award winning media company in Scotland and writing on behalf of the malletsheugh.co.uk malletsheugh.co.uk Malletsheugh Inn, Restaurant Glasgow