Let's Play Super Mario Sunshine - Part 11

In this part, we finish up getting the last of the shine sprites in Gelato Beach.



http://www.youtube.com/watch?v=Zo4OOeGB3bo&hl=en

The Day in 100 Seconds: The Greatest Wealth is Health

The Day in 100 Seconds for July 8, 2009



http://www.youtube.com/watch?v=8C1gmZU-Bo4&hl=en

breve ma intenso

Estate 2009 Uno sguardo, un lungo brivido dalle orecchie alla coda..un cornetto gelato..l'estasi ! PS) ^_^ Dichiaro di non essere solito nutrire il mio amatissimo cane con gelati ma di fornirgli una adeguata alimentazione bilanciata. ------------------------- ps) ^_^ Summer 2009 A look, a long shiver ears to tail .. a cornetto ice cream .. the ecstasy! PS) _ ^ ^ I declare that I don't not usually feed my beloved dog with ice creams but to provide for an adequate balanced diet.



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

Enrico Benedetti con Eleonora Daniele, il gelato in tv

da Vicarello con le sue idee è arrivato in rai Uno ad Uno Mattina con il gelato alla torta coi bischeri



http://www.youtube.com/watch?v=vCzuW51EIqw&hl=en

Evaluating Free Recipes For Italian Desserts

Lurking beneath the surface of many recipes, however, is disaster more ferocious and inevitable than a hurricane over warm Gulf of Mexico waters. Poorly written or shakily tested recipes can turn a counter full of expensive, high-quality ingredients into a bowl full of meaningless goo unfit for human consumption.

But how can you tell the difference between a great recipe that will earn a spot among your most favorite creations and one that is fit only for the trash heap of culinary failure? How can you justify sinking premium bucks into high quality ingredients when you don't know if the result will be edible? If you have just a little cooking savvy, it's not all that hard to do.

First off, what are you trying to make? Is your search for free recipes for Italian desserts after cheesecake? Cannoli? Gelato even? It helps a lot if you've eaten what you're trying to make at least a few times, so you know what the finished product should look like.

The next thing to look at is the list of ingredients. Are you familiar with all of them? If there are any you don't know, do you have research sources available that will give you sufficient knowledge to let you continue? Then take each ingredient and make sure it appears in the text of the recipe. This is one of the most common failures in recipe writing and editing, especially with free recipe content. Sometimes, your own cooking savvy will tell you where and when to add in a missing ingredient, but don't proceed unless you are dead sure.

Finally, go over the directions. If it is a baking recipe, does it start with preheating the oven? That should be your first step unless the dough or batters need to be refrigerated. Is there equipment mentioned in the direction the ions, such as an ice cream maker, that you do not own? Are you familiar with all the cooking terms used? If you've never made a reduction, for example, you might want to do some additional research.

Once you've done your research, you're ready to set off into the world of free recipes for Italian desserts!

Greece - Nafplio, Mycenae, Epidauros

For centuries, the myths and legends of ancient Greece have drawn travelers to the legendary Argolid in the Peloponnesus. More recently this fertile land of olive and orange groves has become one of the country's leading wine regions, centered around Nemea, famous for its Agiorgitiko grape vines. Drive along the well-marked 'wine roads' and stop in for tastings at the many wineries along the way. Your destination is Nafplio, one of Greece's most beautiful towns with its majestic castles, elegant neoclassical architecture, and the indelible mark of Venetian and Turkish occupation in its medieval quarter.

Exploring Nafplio is a journey through the layers of its history. In ancient times it was the harbour for Argos. Abandoned by the Romans, the Byzantines later fortified the hilltop settlement of Akronafplia in the 12th century. In 1210 the town fell to the Franks, and was later occupied alternately by Venetians and Turks until the War of Independence, after which Nafplio served as the country's capital between 1829 and 1834. A hike up the 900-plus steps to Palamidi Castle, built by the Venetians, offers magnificent views of the sea and town, as well as of the Bourtzi, a floating island castle built for the protection of the port and to house the local executioner. Alternatively, ascend to the Akronafplia ruins James Bond-style by entering through the base of the hill, and taking the elevator to the foyer of the super-luxurious Nafplia Palace. Built by a government initiative in the 1960's by Papagiannis & Co., the hotel has recently renovated its bungalows to extraordinary levels of opulence with private swimming pools and stunning views.

Equally beautiful (and more reasonably priced) are the main rooms of the hotel which are being upgraded to provide the latest in technology and modern amenities in this unique historical setting. For a homier atmosphere seek out the Boron Hotel, a converted neoclassical mansion with rooms with a sea view. When it's time for a swim, head down to the pebbled beach of Arvanitia where Frankish fig trees, pines and oleanders line the edge of the turquoise waters.

Away from the cafe and taverna-lined harbour, life centres around Plateia Syntagmatos, a grand Venetian-style square with an archaeological museum containing local Mycenaean artifacts inside the old Venetian naval arsenal. Stop for coffee at Cafe Kendrikon, or have a traditional lunch at Ellas restaurant. In the back streets between the harbour and the square is a cluster of tavernas on Staikopoulou, where real home-cooking can be found at Vasilis and seafood with-a-view at Savouras, right on the harbour. For something more up-market, try the Nafplia Palace's Amimoni restaurant, and for a little taste of Italy drop by Antica Gelateria di Roma, where Claudia and Marcello Ratio serve over 30 divine flavours of gelato and sorbet, made fresh on the premises.

As you wander the narrow streets, stop in at the award-winning Peloponnesian Folklore Foundation with its wonderful collection of traditional costumes from all over the country, and a special exhibition on the production and use of natural fibres in Greece from 1835 to 1945. The museum also organizes periodic exhibitions and has an excellent gift shop. Nafplio is known for such eccentric and eclectic shops as Metallagi, which showcases the jewelry designs of Panagioti Alexopoulos and Maria Koutsoudaki, and has an open atelier enabling visitors to view the works in progress.

The Komboloi Museum also has a komboloy workshop and retail store offering a wide variety of the traditional 'worry beads'. The lively Nafplio nightlife is a popular weekend draw for foreign visitors and locals alike. For romance, visit the restaurant-bar Agnanti at the edge of town, with tables along the pier and waves lapping at your feet, or the Nautikos Omilos bar next door, and for a more trendy club scene, head far the Living Room, off Bouboulinas Square, where the neighbourhood youth congregate.

Nafplio is also the perfect base for exploring two important archaeological sites: Mycenae (24 kilometres away), described by Homer as 'rich in gold', and Epidauros, with its superb theatre (30 kilometres). Mycenae was excavated in the 1870s by Heinrich Schliemann, inspired by his obsession with the Iliad and the Odyssey. Wonder at the Cyclopean masonry of its citadel (so massive it was said to have been built by the mythical one-eyed giants) and the 'Lion Gate' with its two rampant lions, Mycenae's symbol of power.

The most impressive tomb, the so-called 'Treasury of Atreus', dates to 1250 BC and originally contained such gold artifacts as death masks, breastplates, jewelry and weapons, which are now in the archaeological museum in Athens. Epidauros was the site of the important sanctuary of Asclepios, the god of healing and medicine, but is renowned for its splendid theatre, built in the early 3rd century BC. Set dramatically into the hillside, its remarkable acoustics allow even the drawing of a breath to be heard by a1112,000 spectators that the theatre can accommodate. Plan to attend one of the classical dramas performed here during the annual summer festival, for a memorable moonlit experience accompanied by an orchestra of cicadas.

Low-Carb Italian Food

While many people love Italian food, those that are trying to stick to a low-carb diet often shy away from it. no wonder, with many meals centering on large amounts of pasta and bread. However, if you are looking for low-carb Italian foods then there are some to be found. Many Italian meals center on fresh veggies, olive oil, and herbs and are just as delicious as pasta and pizza. Here is a look at just some of the Italian foods you can try while sticking to your low-carb diet.

Starters And Appetizers

If you are looking for low-carb Italian food, one of the first places to look for it is in the antipasto course. Antipasto, Italian for "before the meal" includes numerous starters and appetizers, but many of these foods could work as a meal on their own. One example is a tray of Italian cold cuts and cheeses. Many marinated and pickled vegetables are also low-carb. Stuffed tomatoes and peppers, deviled eggs, and salads all work well as low-carb appetizers. Just avoid any antipasto items that involve bread or pasta. You may also need to pay attention to dips and salad dressings to make sure that they are not high in carbs as well. A simple dressing made of balsamic vinegar and olive oil is low-carb and delicious.

Salads

Italian salads are another great low-carb Italian food. You will have to use caution to avoid salads that use pasta and bread, but with some careful planning you can find many delicious alternatives. You can eat Italian salad as a meal of its own or as a side dish. Consider fennel and orange salad from Sicily for a unique taste.

Grilled peppers and olives also make great additions, as do many of the Italian cheeses. Even regular vegetables can become spectacular dishes when combined with Italian herbs and seasonings. You can easily make up your own low-carb meal by serving a large quantity of vegetables with some baked or grilled fish.

Soup And Stew

Italian soups and stews are often hearty enough to eat as a meal on their own, or served alongside a fresh salad. For low-carb Italian food, look for soups that are full of fresh vegetables and avoid those that are laden with pastas. Broccoli soup is one good option, as is tomato and basil soup. For protein you can often find soups that include seafood and other meats, some unusual like rabbit. Beans, chickpeas, and lentils can also be good sources of protein, but if you are on a very low-carb diet you will want to avoid these as well.

Frittatas

If you are looking for a substitute for bread and/or a way to use up last night's vegetables, frittatas are the way to go. Frittatas are an Italian version of the omelet, and are often cut into wedges for serving. They can be flavored with any number of ingredients, including vegetables, herbs, and salami or chicken.

Dessert

When you are looking for low-carb Italian food, there is no reason to skip dessert! Fruit is a common choice, whether baked or served fresh in a salad. The popular gelato is another low-carb dessert that you can indulge in. You will find that many Italian desserts are either naturally low-carb or can be adapted to your new diet.

carte d'or

il gelato...



http://www.youtube.com/watch?v=n2mfKpYEZ_Q&hl=en

How is Frozen Custard Different From Other Ice Creams?

Frozen Custard was introduced at the 1933 World's Fair in Chicago and quickly spread to towns throughout the Midwestern United States and the East Coast. Today, frozen custard can be found nationwide, but what is Frozen Custard and how does it differ from other forms of ice cream that we know and love?

Frozen Custard is made fresh, every 2-4 hours and must have a minimum requirement of 10 percent butterfat and 1.4 percent egg yolk. Generally frozen custard is produced with a low overrun percentage of around 20 percent. Traditional frozen custard stores will only serve 1-3 flavors each day - vanilla, chocolate and a rotating flavor of the day. Usually frozen custard is served slightly warming than hard scoop ice cream, around 18 degrees Fahrenheit.

Hard scoop ice cream is generally higher in butterfat and overrun (14-18 percent butterfat and about 40-80 percent overrun).

Gelato is also a lower overrun product, usually about 30 percent, but has only 2-8 percent butterfat, with most Italian gelato recipes only having 3 percent butterfat and "American" gelato flavors (i.e. cookies n' cream) weigh in at the higher butterfat ranges.

Soft serve ice cream and frozen yogurt products generally have overrun in the range of 40-60 percent. Butterfat content typically range from 4-6 percent, but in the case of frozen yogurt and "non-fat" flavors can be 0 percent or has high as 10 percent for gourmet soft serve flavors.

To make Frozen Custard, Kool Technologies recommends using Stoelting / Ross Continuous Flow Freezers.

Original Article: How is Frozen Custard Different from Other Ice Creams?

Article written by marketinghelpnet.com [http://marketinghelpnet.com/online-marketing-seo-and-sem.html]

Pizzas, Pastas and More With Car Rental in Brisbane

Whether you eat to live or live to eat, there is one thing for sure - you will thoroughly enjoy the city of Brisbane. With several options for cheap car rentals, Brisbane is truly a city that welcomes guests with open arms and a suggestion to bring along your appetites. This is a city of gastronomic proportions, and this has been possible because of the amalgamation of several cultures.

Italian food has gained immense popularity in the past few years and Australia, too, has not been left untouched. Today, there are several places where you can get excellent and incredibly authentic Italian food. If you have chosen to get yourself a car rental in Brisbane, it would be relatively easy for you to get from place to another and sample everything that is quintessentially Italian!

Anyone who has tasted Italian food before would know that cheese is perhaps one of the most essential components of the cuisine. Restaurants in Brisbane that serve native cuisine import their cheese from some of the best places, including farms in Italy. These include bocconcini, gorgonzola, ricotta, mozzarella, mascarpone and Parmigiano reggiano. The cheeses are used quite liberally in sweet and savory items, including cannelloni, pastas and pizzas.

With hire cars from brisbane airport, not only will it be easy for you to get from the airport to your hotel and then to other places of interest, it will also be convenient for you to embark on a journey of culinary discovery. You can try and discover that one place where you can find that perfect pizza or a plate of mouthwateringly tempting pasta. True Italian pizzas are often prepared with the simplest of ingredients, instead of a spate of vegetables and meats. Many a times, the tomato sauce used for the pastas has just fresh tomatoes, garlic and olive oil.

No meal can be considered complete without satisfying that little pocket in the stomach, asking for something sweet. And Italians love their dessert, which is proven by the number of sweetmeats they have on offer. Try a scoop of gelato at Gelataria Cremona or healthy fruit sorbet at Delizia Gelato and Sorbet.

Even if you are not in the mood to have an entire meal from this little country, you can always take a sip of some of the best brews. While Espressos, lattes and cappuccinos are daytime drinks, you could always opt for something a little stronger, like campari, grappa, cinzano, vermouth and limoncello.

Botany of Desire

Live at Gelato Vero Cafe, 4/26/04



http://www.youtube.com/watch?v=Vv74OACUook&hl=en

Why Are There So Many Free Recipes For Italian Desserts?

Turn on any food show today and you'll find a huge assortment of ethnic offerings. From Chinese and other Asian cuisines to French, German and even British cooking, every corner of the globe where people put food to fire is represented. Most of these are relative newcomers to the global food scene, whereas Italian food has been on every cook's slate for decades. This explains why there are so many free recipes for Italian desserts around: they're delicious, and there is a dizzying variety available.

Cheesecake, of course, is by far the most popular Italian dessert. That's curious, as it actually is not terribly Italian in its composition. It's an American invention, although Italian-Americans are most often credited with both finding and perfecting the recipe and preparation methods. No reputable Italian restaurant would ever be caught without at least one cheesecake on the menu, and very often you'll see competitions within a city between the top-tier Italian joints to build the highest, richest and best creations. It's no surprise that some of these recipes make it into the vaults of free recipes for Italian desserts available online.

The true heart of Italian desserts, however, are the gelatos, those ice cream-like creations that come in an insane variety of flavors and top the finest efforts of frozen treat confectioners from around the world. In Italy, gelato shops are almost as common as Starbucks coffee houses are here in United States, and the sweets they purvey are like no others. From the classic hazelnut or chocolate to more exotic flavors like mango, lime and graham cracker, you'll find something for every palate.

My personal favorite Italian dessert, however, is the cannoli. There's a reason why "Leave the guns, take the cannoli," is one of the most identifiable quotes from the "Godfather" movies. This mystical synergy between a crunchy pastry shell and a lightly sweet pastry cream, sometimes with nuts or a drizzle of chocolate added, is simply unbeatable to many Italian food connoisseurs.

All of these have made it into the archives of free recipes for Italian desserts. With a little hunting, you can find whatever you seek!

Super Mario Sunshine Noki Bay: Red Coin Fish Music

MP3 DOWNLOAD IS NOW AVAILABLE!! www.4shared.com I also have the snapshot available for a background. Red Coin Fish image #1: www.4shared.com Red Coin Fish image #2 www.4shared.com Time to go deep sea diving, the Noki's have something special for you, it is the music for the Red Coin Fish!! I always enjoy playing Super Mario Sunshine. The Red Coin Fish level of Noki Bay is an inspirational, tranquil yet an amazing specialty!! As you descend downward to the bottom you can see lots of the Noki residents sitting down on jellyfish as Mario tries to snag the 8 red coins from the red coin fish. There are 5 blue coins above the towers with yellow coins so you'd better get them!! I was sort of disappointed when Kingdom Hearts Insider had the official mp3 for this part of the game but as I played it through, it got cut off after 40 seconds and it was a 5 minute mp3 song for crying out loud!! I have never seen anybody post this Red Coin Fish battle before so I will be the first to post it. The melody is very soothing and relaxing, enjoy it! This is a special tribute for completing the walkthrough!! Oh, and there is one more surprise for you lucky viewers, YOU CAN NOW DOWNLOAD IT! Huzzah! Super Mario Sunshine is a copyright of Nintendo.



http://www.youtube.com/watch?v=gaAxN1wN0ac&hl=en

Why Light Ice Cream is Not a Healthier Choice

Foods like light ice cream are just one of the many reasons our bodies are so unhealthy.

These frozen sweet treats may claim to have less fat or fewer calories, but most of the time they are really hiding the truth. And even if they're living up to parts of their claim, most likely the taste won't be what you're expecting.

Most companies who claim to have a better version of the stuff just can't live up to its name no matter what the ingredients may be. The main reason why companies are trying to make a healthier version of this treat is because of its fat content. Simply put, fat is not good for you. And because practically everything we eat has some form of fat in it, we're getting fatter with each and every bite. So companies try to mimic the real stuff. Yet, the results are disastrous.

Because it's very difficult to make a lighter version that tastes just as creamy, companies must use unnatural ingredients like mono and diglycerides. They use artificial sweeteners, dyes and other synthetic ingredients to try and cover the bland taste. And to make the product even creamier, they have now resorted to using genetically modified ingredients like protein cloned from a fish, which is approved by the FDA.

If that doesn't make you stop and think, many lighter ice creams have as much as 85 grams of sodium, 20 grams of cholesterol, 22 grams of carbohydrates and 150 calories per ½ cup. That's pretty scary if you're concerned about heart disease and diabetes.

If you really must have a frozen sweet treat, why not try frozen fruit? If it's the creamy texture you crave, look for your favorite dessert that uses soy milk rather than dairy. And be sure to enjoy it in moderation. One serving should be about ½ cup. If you're dishing out more than that, you better be adding more exercise to your lifestyle as well. Keep things simple and eat naturally, and your body will thank you for it.

Cake Decoration Designs Ideas and Tips

Decorating cakes is a good hobby to learn, unleash our imagination, and it is also a good ability that can create good money for us. If they are birthday cakes or marriage cakes, or cakes for our kids, they all need that exclusive and interesting cake decoration to create the celebration more complete and we do not have to depend on the chefs, we can absolutely learn some easy cake decorating ideas.

Trying complex designs with out mastering the basics first - Like every thing in life one should learn to walk when attempting to run. In the context cake decoration that means we should be cozy with simpler designs when attempting the more complex ones.

I have frequently viewed beginners select a design from net or magazine and give that a try. While attempting contemporary ideas are good thing. Else concentrate on easy designs and then when our hand is steady and we have good experience of the way to approach a design then only try complex patterns.

Identify a theme and design of our cake. This assists to create a draft from our design to create less room for errors. If it is for the kid, then we will need to imagine about what the kid likes such as a favorite cartoon character, a playhouse design, and some sports or musical instruments that the kid likes. Same with adults too - we are decorating a cake for our boss or our mom or our husband, it is a good ideas to start with their likes and interests.

Fondant is also a good frosting that we can put in to cake and create advanced designs. Aside from giving to cover the cake elegantly and smoothly, we will also create ribbons and huge ribbons, stars, hearts from fondant or all decorations. Decorating our marriage cake using a combine of fondant and other frostings such as butter cream or royal icing is also a good idea. Just explore and experiment using the designs and it will finally give us good designs of our own.

un admiration grande - PUPO -

W PUPO!



http://www.youtube.com/watch?v=9T0YtGWrYtI&hl=en

Let's Play Super Mario Sunshine- Part 19- Watermelons & Pirate Ships!

Welcome to section 3 of Let's Play Super Mario Sunshine! In this new section i begin user better voice recording methods thanks to a tip from NintendofansUSA. Thank you alot! seriously this is alot better, people can actually hear me now! :D No more imac mic, now we're using a camera mic :P alright so pretty much i must say that i sucked alot/had alot of bad luck during some of these recordings....i hate you cataquacks! all of the trouble came from them....so most of this video is about the watermelon festival and my failures to get the biggest watermelon down from the top of gelato beach down to the juice bar...seriously such bad luck is really messed up. but unfortunately it continues for quite a bit but also throughout section 3 and 4 you get to hear me talk more along with a few stories from my past and experience with super mario sunshine....one of them still freaks me out... but you all will know what i mean by that in a few videos... ----------------------------- Next Spotlight Project: Wii Sports Resort Next Let's Play: Unannounced



http://www.youtube.com/watch?v=Tj53HZqSCFc&hl=en

Summer Wedding Ideas

The summer wedding ranges between May and September. In summer, there are no elements of weather that might ruin the wedding. Many bride and groom take advantage of warm weather, sultry summer evenings, endless sunshine, lush green vegetations, and clear blue skies.

For tropical countries, the summer starts at April and ends at May. For northern and southern countries, the summer starts at June and ends at September.

The wedding dresses for summer are mostly sleeveless, and strapless. Naturally, the summer weather is beautifully warm. For a cooler wedding dress, the wedding dresses are made of light silk material like crepe, chiffon, linen, organdy, and georgette. Same goes to suits, ties, and pants of the men. Prepare to go barefoot on beach for wedding photos. Think about sunsets, sand sculptures, white sands, mountain background, beach rocks, palm trees, coconut trees, and clear blue waves for wedding photos.

The summer weather opens the wedding to outdoors like beach, garden, backyard, and park. Think of outdoor games, colorful parades, picnics, tented backyard, tented garden, green lawns, tropical cocktails, beaches, palm trees, lanterns, sea shells, torches, parks, and white flowers as the wedding summer theme.

The actual wedding ceremony can be held outside on a tented lush green garden, or park. So, the sponsors and guests enjoy the warm breeze of summer. At the same time, it helps cool them off from the summer heat. The wedding reception can be held on tented garden by the park, tented backyard by the flowery garden, outdoor tent by the beach, and cabin by the lake. Decorate the wedding reception with torches and lanterns for a really outdoor feel.

The guests might like outdoor games. The outdoor games are a variety of badminton, volleyball, football, sack race, lawn bowling, horseshoe dart, and Frisbee. Summer is also abundant of parades, festivals, and carnivals. The wedding planner might be able to plan to take advantage of colorful and fun parades, festivals, and carnivals.

White wedding flowers goes very well in summer wedding like roses, daisies, snowball mums, phlox, calla lilies, casa Blanca lilies, hydrangea, and stephanotis. There are colorful summer flowers that bring joy and smile like sun flower, roses, cosmos, orchids, dahlias, and zinnias. Flower accent on wedding dress elegantly complements the already lovely wedding dress like crown of flowers, and bouquet of flowers. The bridesmaids, maid of honor, and flower girls will look stunning with flower accent.

Start with lobster bisque, green salads or fruits at the wedding reception. Fruits can be water melon, melon, honey dew, berries, and mangoes. To quench thirsts, you may use tropical cocktails, lemonade, lime soda, or any fruit juices. The main course may include a variety of seafood like crabs, shrimps, lobsters, and king crabs. Also, you may serve vegetarian dishes. Vegetables and fruits are bountiful. To cover guests with allergy on seafood, you may also barbecue a variety of vegetables and meats. As for dessert, the different flavors ice cream, gelato, and sorbet will cool off the summer heat. The variety yoghurts are healthy choice for many.

Here are a few summer wedding favors. Give gifts of love-boat candles, wooden sailboats, coconut shell candles, seashells gel candles, miniature Adirondack chair, mini torch, mini lanterns, palm tree candles, orchid gel candles, mini flip flops card holders, mini vine chair, ice cream scoop, paper fan, golf tee set, palm leaf fan, palm leaf handbags, miniature sandals, mini flip flop keychain, and river stone candy.

The History of Pie

The history of pie is rich in flavor. Pies have been around for thousands of years, we know this, since the ancient Egyptians kept records of their practices and pie is included there, along with all the mysteries and charm of those long ago days. The Egyptians would fill their pies with such ingredients as honey, fruit and nuts. The visitors to Egypt learned as many of their secrets as possible. The ancient Greeks liked the idea of pie and took the recipes home with them, then surrendered the recipes to the Romans, who thought so much of pie as to make offerings of pie to their deities. Since then the rich history of pie has grown while traveling to many different lands, many people enjoy pie.

Did you know that pie was originally a simple cooking and serving container fashioned of dough for containing and cooking the enclosed ingredient as well as their juices? When a pie had a crust, it was at that time known as a coffin, although pies with no crust were at that time known as traps. Large, short-sided pies are tarts and very small pies are tartlets. When someone made a pie of some type of bird, he or she would leave the legs of the bird outside the edge of the pie and used the legs for handles.

Pies at that time had a very hard crust and were very often to hard to be eaten, since the crust of the pie was used mainly for baking the pie as there were no pie pans back then. Think primitive pottery here, at times it was also known as bulletproof dough. Because of this quality, between the 13th and 16th centuries, many pies held live birds, frogs and other small creatures, even dwarfs and sometimes a small orchestra. These were contained inside the pie to emerge to enliven royal feasts with entertainment.

Pies made their way to England and soon showed up in America with the first colonial settlers, them bringing along cottage and shepherds pie. From the American natives, the pilgrims learned the many healthy fruits and berries. Women at that time conserved their rations by making round pies and shallow pies. During the 1700s, pie first saw one of its best celebrating moments while gaining popularity in many homes, picnics and fairs. Many people have enjoyed pie eating contests or pie throwing games. Pies and their recipes have traveled a very long way from where they began to this present day.

As pie has moved along through the years, it has been adapted to fit into every culture it has touched. We enjoy pie today made of many different ingredients, such as meats of beasts, fowl and fish, vegetables, berries, fruits and nuts as well as cheese, custards and creams of many flavors. Many generations have seen the passing down of family pie recipes and many are still secret today. An assortment of many different sweet and savory seasonings and ingredients are included in pies. The smell of a pie baking can bring back fond memories of family and friends as well as build new ones. In homes the world over, someone will be baking a pie, while someone is savoring the wonderful aromas that make home so sweet. Everyone should enjoy some pie every day.

Popular Cake Types

When we think of bakery products, the first thing that comes to mind is the cake. Nor can we celebrate every occasion like a cake without thinking. A cake is the essence of all parties liked by people of all ages.

You can choose cake of their individual choice to celebrate the occasion. There are many varieties of cakes available. The type of cake includes chocolate cake, like chocolate cake with rum, dark chocolate cake and sweet orange. All cakes are chocolatefrom exotic moist chocolate, rum, some with orange peel. Other cakes include pineapple cake, pineapple and raisins cake made with butter or margarine pieces happier and seedless raisins.

Marble cake, honey cake and sweet ginger spicy cocoa, honey, syrup, black treacle, brown sugar and spices make him rich. For people in love with vegetables of choice may be rich fruit cake, fruit cake is light, fruit cake and carrot cake Muscat. These sweets are made ofmelted butter with sherry brandy dried fruits carrot bananas walnuts and almonds. All these desserts are attractive in beautiful colors and sizes.

There are generally two types of cake: foam and sweet butter. Differentiation is included the amount of fat, are based. Desserts do not contain fat, like sponge, and chiffon cake Angel Food cake known as foam. Not contain large quantities of eggs and butter. Foam cakes with eggs and contains egg white or wholeeggs or egg yolks with sugar, folded into a small amount of flour. They are fat-free cake. Sweet as Chiffon Cake and Angel Cake is perfect example of foam-based vegetable oil, egg yolks dry ingredients chocolate, strawberry and Bavarian cream. I want to go people will enjoy the sweet fruit and ice meringue pie.

You can also enjoy the taste of chocolate, fruit, custard cream or egg yolk in Genoese Cake. Sponge cake may contain milk, softand dry texture. Any type of cake. The decision process and the ingredients are the same.

Breakfast #1: Black Eyed Peanut Butter and Toast

Good morning! I got up way earlier than I'm used to so I could show you an old family breakfast recipe. Thanks for the wink, Gelato al limon! Gelato's blog: rubere.blogspot.com (if you're American, chances are you won't be able to read it)



http://www.youtube.com/watch?v=MVIl53llyg8&hl=en

I Love gelato Shiva Keshavan Vancouver 2010 luge

Shiva Keshavan I love gelato Vancouver 2010 Indian luge championship



http://www.youtube.com/watch?v=4BlTUoFis7M&hl=en

Simpson Baffo Grigio

Homer racconta a modo suo una fovola a Lisa *All right reserved to FOX Company ©*



http://www.youtube.com/watch?v=N3bZK9ia_Fk&hl=en

Barbados' tapas restaurant is top

When the Three Tenors have collaborated on a restaurant instead of "Nessun Dorma" could be the new tapas popular in Barbados.

Instead, three well-known Italian restaurant scene in Barbados together to make wonderful food together. The new promenade on the south coast, taking the two-level space Tapas Aqua once. And 'one of the best locations on the beach on the island.

Tapas offers stylish, elegant area and on this islandknown for its pricey meals, reasonable prices. Four of us will order every tapas plate that strikes our fancy (and then hoard our favorites when the waiter brings them) and still have spent less than $100US for the table. Paired with a good bottle of white wine, dinner is a true Barbados bargain. (And believe me, paradise doesn't come cheap.)

The Owners of Barbados' Tapas Restaurant

The trio of Italians behind Tapas is comprised of Alfredo Giovine, from the wonderful Mama Mia; Franco Parisi, formerly executive chef at Lone Star; and, from Dolce Gelato, Franco Diamanti, who makes the best gelato in the Caribbean - at least that's what my finely tuned sweet tooth tells me.

I caught up with Alfredo one night and asked why, without any advertising, Tapas has been doing so well since its mid-August opening. As Norah Jones music mixed with the soft music of the waves in the background, Alfredo told me he thinks that Barbadians and tourists alike were hungry for something new and affordable and that word of mouth keeps the place full 'most every night.

I'm pretty sure Franco and Franco and Alfredo were all born with the restaurant gene. The food is effortlessly good, rare for a restaurant that just opened. The place also feels good; if you're a local it's a place "where everyone knows your name" and if you're a guest to our island, you're quickly made to feel at home.

In his heavy Italian accent, Alfredo told me: "This restaurant is my home. I feel like people come to my house. At 17, I work the tourist port (in his hometown in southern Italy). and I at the end of every home to have dinner with My mother and father. "

The food at Tapas

If you're going to tapas tapas, you can start your evening tapas tapas and meals ready to eat, do not stop until they are full.

You can also order the full dinner menu for a traditional dinner. Appetizersbeef carpaccio with a clear and satisfactory delish on arugula ($ 11.50US) to the adventurous goat cheese in the pan crust Pank (with pumpkin, run!) ($ 11US) for a rich Parmesan (baked layers of eggplant , tomatoes, and parmesan cheese) ($ 9.50US).

I have the New Zealand rack of lamp (with chilli and olive oil salad and spicy potato wedges), but friends rave about it (28US $). I had the fish of the day - local fish like king fish, flying fish, snapper, mahiMahi (dolphin is called here) - from the sea, only a few hours before it pulled blackened or grilled to your liking, paired with mango salsa. Now that is to remember a tropical paradise-meal?

Do not know about you, but it is enough to break my song.

If You Go

Tapas: Hastings Main Road, Highway 7, Christ Church, Barbados. Phone: 246-228-0704. Call ahead a sea of reservation table. Otherwise, walk-ins are more than welcome. AllCredit cards are accepted.

Customer Service - The Little Things Count

"It has long been an axiom of mine that the little things are infinitely the most important."
Sir Arthur Conan Doyle (1859-1930), British novelist and author of the Sherlock Holmes series

The smallest little things we do in our business can mean the difference between positive and negative buzz.

On a recent trip to the mall, I stopped for a frozen yogurt snack at a TCBY stand. When I asked for a cup of tap water to accompany my yogurt, the counter person said, "I'll have to charge you 25 cents for the water." When I did a double-take, she said with a look of embarrassment, "Oh, I'm so sorry that I have to charge for water...but that's what the owner wants."

I've always loved TCBY frozen yogurt, but this left a bitter taste in my mouth. I couldn't stop thinking that a paper cup of tap water must cost only a few pennies. The profit margin on a cup of frozen yogurt is surely generous, so why would a business owner charge for tap water?

Of course, I Do not pay for water to drink and instead went to the nearest fountain. I will never go back, that TCBY is ridiculous because its policy of water status. I would also advise the business ever. In fact, I have become a source of negative entries.

As businessmen, we spend a lot to gain resources and customers like. And 'comforting to think that happy customers tell their friends to our company if we excel in providing products or services. However, to createpositive buzz, we must find ways to go beyond the ordinary.

In contrast, there is a shop in Portland, Oregon called Mio Gelato. They make gelato that rivals some of the best that I've tried in Italy, and their counter people are friendly and gladly offer as many free samples as you want. It is the attention to details that makes Mio Gelato stand apart from the competition.

The display cases are beautiful, and each gelato flavor is artfully displayed a key ingredient of the case as a fresh fish or a coffee bean. The bathrooms are tastefully decorated and immaculate. And unlike TCBY, you do not ask for water. Instead, there's a big glass pitcher of ice water on the counter and a series of tall glasses next to it. And of course there are fees for water.

As another example, one of our customers in Portland Chromatix Paints offers an innovative array of color and of high qualityarchitectural finishes. Chromatix is competing against paint businesses that have been around for over a century. To offer great paint is not enough. Rather, Chromatix stands apart from other stores when it comes to customer service.

When you walk into the Chromatix showroom, you see an espresso bar that rivals the best that you'll find in any coffee shop. Instead of being asked what paint you want, you are asked whether you'd like an espresso, latte, or mocha. Then, as you leisurely sip Your coffee, you have the opportunity to work with friendly staff and competent to talk about your project. You feel like you have a conversation with a neighbor over the fence are back, instead of talking about a seller.

Clearly, in this highly competitive age, we must ensure that our products and services are as good as or better than the competition. But, to generate positive buzz around, we have the customer a reason to talk positively about our company.

Think of the companyoutside your industry that you admire. What they do to their clients WoW? Can you emulate their tactics? What can you do, your customers want from you buzz?

Fun Foods - Snow Cones

Who can resist a cold, icy cold drink on a hot day? There's nothing like an icy cold multi-mix taste like snow cones to get to gladden the heart and a smile on your face on a hot day. So many ways to enjoy the many different combinations of syrups to choose from. Where to start? How bold do you want to be?

The snow cone is a basic fact closely with the treatment, packaged sweet shaved ice flavored with one or more colors,sugary syrup, usually fruit flavored. One of the many variations that "filled" snow cone, a layer of soft vanilla ice cream served in half. Some snow cones, they need a spoon, instead of being used for this purpose, while others are designed as an ice cream.

The snow cone is a legacy of the Roman Empire (27 BC to 395 AD). Amount of snow down the mountain peaks were dragged into town. Syrup was added to make shoveling snow, perhaps first in the world of frozen desserts. Enter the snowCone or pyramid.

Jump of about 1,500 years ago, we arrive at the snow cone, the next step. At that time, hand tools, such as razor hand of ice, specifically designed to make snowballs. At the end of 1800 many producers were turning into ice shaver can shave a block of ice in soft, soft snow. " It was not until 1920 that it was icy treat popular in places like New Orleans.

In 1919, the State Fair of Texasan enthusiastic crowd was able to buy snow cone handmade by Samuel Bert of Dallas. In 1920 he invented a snow cone-making machine. He began selling his snow cones there, beyond its machines sold worldwide, until his death in 1984.

to produce the first note, patented motorized ice block ice shaver New Orleans-style beard, was in 1934, created by inventor Ernest Hansen of New Orleans, Louisiana. This machine is driven to invent a more refined and hygienicalready popular Italian Ice Pushcart vendors sold to New Orleans. Mrs. Mary concocted various flavors of syrup fresh taste of Hansen "finely shaved artificial snow is used. snowballs are a popular dessert in New Orleans since.

snowballs have gained popularity worldwide, but outside of New Orleans, are sometimes known as snow cones.

Names and variants:

snow cones are produced in the United States, have usually in the form of a sphere.However, in Puerto Rico, called piraqua since formed a pyramid shape. Most vendors Puerto Rican snow cone selling their goods from their cars.

Mexicans and residents in the nearby border region of Texas raspados eat (raspas short). The word means rasp zero, the ice raspado name can be translated into a scratch. " "

A Hawaiian shaved ice treat is popular and I sold through a paper-cone cups.The "Rainbow", a folk flavor, with three flavors, which are usually for their color and appearance is not selected for the taste because of compatibility. (Beauty vs. taste? Something back here?) Hawaiian ice is usually a finer structure of the snow cone with another, so that the syrup colors are longer and more intense, are still struggling for a better presentation found shaved. As at the beginning of this article, is not rare to find a ball in vanilla ice creamcream at the bottom of the paper cup.

On occasion, a snow cone fan can find a small gum ball at the bottom of the paper cone.

Sometimes, snow cones are confused with Italian ices or water ices. However, water ice purists insist that snow cones must be flavored after production, at the point of sale, while flavor is added to water ices as the ice itself is being made. Italian ice is a favorite in New York City. Although it is generally sold in Pizzerias or Italian Ice Shops, street vendors throughout the city peddle this sweet treat all over the city.

Nonetheless, southwest of New York City sits Philadelphia, Pennsylvania, with its specialty, water ice, which is made of combining flavorings (usually fruit juices or coffee and chocolate). A variation on this frozen dessert is gelato, popular across the United States. Gelato layers water ice and frozen yogurt, frozen custard, or soft-serve ice cream, into a parfait.

Snow cones and water ices should not be confused with one another; snow cones have a harder consistency and are sometimes crunchy, while water ices have a more pronounced smoothness and a wetter consistency.

There is a vast number of syrup flavorings, which can be combined for some exceptionally unusual mixtures. There are many standard flavors for the timid while, on the other hand, there are flavors that, when put together in one treat, may grow hair on your fingernails.

Here is a sampling of the myriad flavorings available.

For the faint of heart:
Banana Bubble Gum
Blueberry
Blue Raspberry
Butterscotch
Cherry Cola
Coconut
Grape
Guava
Lemonade
Peanut Butter
Peppermint
Root Beer
Spearmint
Strawberry
Watermelon

For those who dare to be different:
Amaretto
Anisette
Cranberry
Cream Cheese
Crème de Menthe
Dill Pickle
Egg Custard
Leche
Mai Tai
Maple
Orchid
Pineapple
Pink Champagne
Tamarind
Vanilla Malt

Caution! Watch out for the dreaded Brain Freeze

Invite some friends for coffee and this delicious chocolate cake southern Pie

If you try to cut the costs of representation this year instead of going out to invite some friends to play, a film, a work-puzzles are etc. and a selection of coffees, hot chocolate, hot tea and this wonderful Southern Sweet Chocolate Pie . It is not necessary to serve a full meal. Make sure the invitation is clear that this game issue or anything else, and dessert. With your choice of hot drinks, a dish of mixed nuts, and this cake, andYour friends will have a pleasant evening without much effort. Budgets leak in this economy.

SOUTHERN Sweet Chocolate Pie

1 package (4 ounces) sweet cooking chocolate
04:01 cup butter
1 2 / 3 cup evaporated milk
1 1 / 2 cups sugar
3 tablespoons cornstarch
1.8 teaspoon salt
2 eggs
1 teaspoon vanilla
1 uncooked pie shell 10 inch
1 1 / 3 cups flaked coconut
Cup chopped pecans 02:01

In a saucepan over low heat, stir chocolate and butter, stirringconstantly until blended. Take from heat and gradually stir the condensed milk. In a medium bowl mix together sugar, cornstarch and salt. Beat eggs and mix in the vanilla, then slowly the chocolate mass. Pour into uncooked pie shell. Combine coconut and pecans, sprinkle the chocolate mass pull. Bake at 375 degrees for 45-50 minutes or until puffed and golden. Cover loosely with aluminum foil to cook in the last 15 minutes when toppingappears to be getting too brown. Allow to cool for at least 4 hours before serving; this will allow the filling to set. Garnish with dollops of whipped cream to serve.

Enjoy!

Italy's Top Ten Places to Visit in 2009

With the new year upon us, we are excited to present our first annual list of Italy's Top Ten Places to Visit in 2009. A lot of time and feedback was put into compiling this list. We need to preface these selections by stating our aim was to find unique experiences within Italy outside of the traditional tourist spots.

#10 -Marina Grande - Located on the Northern coast of Isle of Capri, the charming port of Marina Grande begins our list of the best places in Italy to visit in 2009. This picturesque seaside village looks a lot like the villages of the Cinque Terre, but without the crowds. The town affords its guests opportunities to relax and experience all things Mediterranean. It's a great jumping off point for visiting the Isle of Capri, Naples, and Amalfi Coast.

#9 - Civita di Bagnoregio - It's proximity to Rome makes this city of 14 people very appealing for an interesting day trip getaway. Perched atop a large hill it offers great views in every directions of the surrounding valleys. Here it is easy to forget about your troubles while strolling the narrow cobblestone streets and admiring the beauty of the Middle Aged architecture.

#8 - Riomaggiore - Perhaps better known as the southern most of five villages that make up the famed Cinque Terre; Riomaggiore is a great place to set up camp while exploring the surrounding region. Riomaggiore also serves as a great place to explore the surround sea via it's local diving outfitters. If that doesn't suit you, perhaps a tour of it's many surrounding vineyards will quench your travel thirst.

#7 - Viareggio Carnival - The best carnival in Italy and renowned worldwide for it's amazing puppets, the Viareggio Carnival is a great experience for everyone, especially those traveling with children. After the daily parades and activities, treat yourself to some frittelle or chiacchiere.

#6 - Matera - What I like about Matera is it's kind of out of the way. Located deep in Southern Italy 40 miles from Bari, this UNESCO protected city is famous for it's sassi districts. Here you can find cave dwellings of some of the first human inhabitants in the Italian peninsula. It's white stone buildings perched atop the cliffside give the town a Greek feel with Southern italian charm.

#5 - Siracusa - Sticking to Southern Italy, Siracusa is a great town for calling home base while exploring Sicily. I like this town because it's not super glamorous and it can be done on a tight budget. In addition, it's fills a major gap in this list.....SUN! This former Corinthian colony is host to many ancient UNESCO sites, warm weather, and fantastic restaurants. What is it missing? Beaches. For those, will will have to venture even further south.

#4 - Pescara Jazz Festival - Usually held in July, the Pescara Jazz festival has been going strong since 1969. With past performers including Duke Ellington, Louis Armstrong, and Bob Dylan, it has solidified it's standing as Europe's most important Jazz music festival. Once you've had your fill of music and partying, take a load off at one of the many Adriatic seaside resorts.

#3 - Bolanzo - Nestled in The Dolomites, you can't help but notice the stunning views and Austrian feel and charm. This town of 100,000 people is a perfect jumping off point for outdoor enthusiasts looking for hiking and climbing opportunities with a range of difficulty levels.

#2 - The Vatican on April 12, 2009 - So what is so special about this day? It's Easter Sunday, and what better place to spend Easter than the Vatican. Listen to Pope Benedict XVI deliver mass to thousands packed outside of St. Peter's Cathedral. For tickets you should contact your local Bishop. Oh, and while you are there be sure to check out Rome - I hear it is worth seeing.

#1 - Florence - An obvious choice, but we have a soft spot in our hearts for the pleasures of Florence. Where else can you indulge in the finest Tuscan cuisine, explore the most important works of art of the Renaissance, and forget your cares while people watching over a bowl of gelato? Toping the list of Florence's culturally important sights are the Duomo, the Ponto Vecchio, and Michelangelo's David. These sights alone are reason enough to make this city a permanent fixture on this list.

Hopefully this list has helped broaden your horizons when it comes to thinking of travel destinations in Italy. Italy offers us Rome, Florence, Venice, etc. Not to minimize these cultural powerhouses, but it is important to gain a deeper appreciation for the lesser known gems of Italy.

Interview with Sister Mary Elizabeth Lloyd, Author of "AIDS Orphans Rising"

Sister Mary Elizabeth Lloyd has been helping the orphans and the Child Headed Households of the missions of the Religious Teachers Filippini for the past 12 years. Her experiences in Albania, Brazil, Ethiopia, Eritrea and India have spurred her on to produce this work. Sister Mary Elizabeth holds a doctorate degree in Nutrition and Public Health from Columbia University.

Tyler: Thank you for joining me today, Sister Mary Elizabeth. I'm excited to have you here today. The number of children who are orphans because of the AIDS epidemic isn't a topic many people have probably considered. To start, would you tell us just how serious this situation is?

Sr. Mary Elizabeth: The U.N. predicts that there will be 25 million orphans from AIDS by 2010-Every 14 seconds a Child Headed Household is formed! You are right Tyler, very few are aware of the staggering statistics. When I say CHH-Child Headed Household-I mean little brothers and sisters usually 5 to 8 of them under 18 years of age trying to survive without a mother and father.

Tyler: Sister Mary Elizabeth, how did you become interested and concerned with the issue of orphans who were left parent less because of AIDS?

Sr. Mary Elizabeth: My first encounter with these orphans was in 1995 at our mission in Adigrat, Ethiopia. At that time 50% were orphans from war and the other 50% from HIV/AIDS. We had to figure a system to help these children.

Tyler: What specifically led to your desire to bring this matter to the public eye by writing "AIDS Orphans Rising"?

Sr. Mary Elizabeth: I fear for these children and the world. The numbers are staggering, when you walk through villages that were once filled with families you find only children, or just abandoned huts...More than 75% of the orphans are girls with no education and nowhere to go. Most have only prostitution to turn to.

Tyler: Where is this situation most prevalent? Is it where the AIDS epidemic is especially bad?

Sr. Mary Elizabeth: India and China are the places to watch. This year alone it is estimated that there will be 3,700,00 orphans from AIDS in India. China has not come up with a number, but I am certain it beats India. 4 million children walking around without a mother, father, little food, poor shelter...picture if Al Qaeda befriends them before good people do!

Tyler: Why should readers in the United States be concerned about AIDS in foreign countries?

Sr. Mary Elizabeth: We are all in this world together. When anyone on earth suffers we should all be concerned. No matter your belief I think the world is beginning to realize whether it is a Tsunami, hurricane, earthquake or assassination...we are all affected and we all have a responsibility to help each other. All countries are pulling together for global warming...let's pull together to help the children...they need love most of all, then food and education.

Tyler: What about AIDS overseas do people in the United States especially need to understand? How is the situation in foreign countries different from in the Western World?

Sr. Mary Elizabeth: Access to good effective medicines is the key. We are so lucky in America. Remember when Pope John Paul II would kiss the ground when he would arrive at a destination. We should all kiss the ground of our great country. Just travel to a foreign country and get sick; you will quickly see the difference. And traveling to remote parts of Africa, India, Asia...the children do not stand a chance. There are just too many to treat. The International Community ignored the issue from 1991-1997 hoping they could stop the epidemic! It was too late.

Tyler: Sister Mary Elizabeth, these children whose parents die from AIDS are often left as child-headed households. Why is that? Don't most of these children get adopted or go to foster homes?

Sr. Mary Elizabeth: At first that is exactly what happened. Most children went to extended family members. But the extended families are either maxed out, or died out. Many countries, like Guatemala, are halting international adoptions for political reasons. One grandmother I met in Ethiopia had ten children. They all grew up and got married and had children. All of her ten children have died, all of their spouses have died and she has more than 50 grandchildren to care of! She is not the only grandmother in this predicament. In the book there is a chapter on adoption and what's best for the children.

Tyler: Will you tell us more about the political reasons for why many of these children cannot be adopted?

Sr. Mary Elizabeth: Many say the children should not leave their native land and that the adoptions are draining the country from its future leaders. Usually it is the brightest child who will get adopted. These kids are clever-they get all prepared when they know people are coming to the orphanage to look for a child. In the book "There is No Me Without You," the author Melissa Faye Green does a great job showing this side of the children.

Tyler: Are there possibilities to adopt these children? If so, what difficulties might an American adult face in adopting a child?

Sr. Mary Elizabeth: It seems right now in Ethiopia you might have a good chance of adopting the child, but the window of opportunity is a narrow one. The book has several sites that would help you in obtaining a child. The trick I feel is to do all the paperwork, do your research, and pray. I have seen so many times that often an adoption will fall through, but the next one the couple applies for is just fine. Be patient, God knows what child you should receive. I heard a beautiful explanation of the difference between a real birth child and an adopted child...the adopted child is conceived in the heart!

Tyler: Sister Mary Elizabeth, are many of the orphans whose parents die of AIDS carrying the HIV virus themselves?

Sr. Mary Elizabeth: There are many, but thousands more are disease free. Usually the youngest child will die either before the mother or shortly after and all the other children are healthy. That's why these children can succeed if good people like yourself will help them.

Tyler: How do child-headed households manage to survive? How does a child under eighteen manage to care for several younger siblings?

Sr. Mary Elizabeth: These children are resilient. You have to see it in action. With the proper help and schooling these children can rise to greatness. At our mission the CHH that has an older child leading them live out in the city. We pay their rent, give them food and education until they can start providing for themselves. The book gives several of these stories but let me give an example. One CHH has 4 members, a 17 year old girl, a 15 year old girl, and two boys 13, and 11. The boys go to school all day. The girls attend elementary school in the morning and then our home-ec school in the afternoon. In the program, they work at our Pizza and Gelato Café. They make enough money that soon they will be able to support themselves. But for now we pay the rent, help feed them and provide all their education. These girls are on their way to one day owning their own café ! The boys will receive an elementary education and enter a local vo-tech high school where they will learn marketable skills.

Tyler: Sister, will you tell us a little bit about these children? What are their daily lives like?

Sr. Mary Elizabeth: The children all want to go to school; they know it is important. They all want to learn a trade; they know this is vital. Each classroom has about 60-70 children and they sit perfectly still and do all their school work as they know if they misbehave a child who is listening at the window will jump in and take their place. You see the school has only so many desks so children who are not admitted into the school sit outside the windows hoping to hear some lessons and learn that way! These are not your street orphans! Yes, they exist and that is another whole book. But the CHH are fighting desperately to stay as a family, get educated and grow into normal adulthood.

It is not easy. Let me speak about something as simple as getting water. At one of our missions where there are hundreds of orphans trying to make it on their own, there was a terrible drought. The World Food Program came and left a huge canvas sack filled with water, and containers were given to the adults! So the kids had no way of getting the water. One of the children ran up and tried to drink from the spigot; he almost got killed by adults beating him away with sticks. Thank God we were able to dig a well solely for the children.

Tyler: "AIDS Orphans Rising" provides many resources for readers to use to help Orphans of AIDS. What are some of these resources?

Sr. Mary Elizabeth: Some advice -Always help a group that will give 100% of your donation to the children. The Religious Teachers Filippini is the only group I have found that can give you that promise.

Frank McKinney's Caring House and Habitat for Humanity are great for providing housing for the children.

And I would recommend setting up your own family foundation-that way the money goes for the area you are most interested in. Jillian Coleman Wheeler has many resources and ideas for setting up your own foundation.

Another great way to help the children is to use the talents you have. If you love to run, run for the kids. Get sponsors; send them the money. Lisa Smith Batchen has raised thousands of dollars just for food for these children. Go to her site; she can help you get started: http://www.dreamchaserevents.com/

Marshall Ulrich climbed Mt. Everest and the seven highest mountains in the world for the children. Go to his site and see all the good he has accomplished for the children of this world: http://www.marshallulrich.com/

Tyler: How do you use the money raised for the orphans?

Sr. Mary Elizabeth: Food, clothing and education. Most of the children eat one roll a day! We are working to provide a hot lunch program for them. Do you know what ended hunger in the USA? The school hot lunch program. This is a big priority for us but an expensive one. Many say why don't you get these big groups to help you? We have tried and their answer is always, "We only help the Government. You have to get the food from them." Many of these Governments have their own agendas as to what to do with the food. In Eritrea the World Food Program is forbidden to distribute its food.

Tyler: Sister, where do you personally find the courage to carry on your work, despite a situation that must at times seem overwhelming?

Sr. Mary Elizabeth: These children are not giving up and they have been the ones facing incredible suffering. How could you not help them? God does provide. Sometimes He makes you wait, but He always comes through. Just look, you are interviewing me, not by chance, God sent you, and some good person will read this interview, then read the book and then take action to help these children. Faith gets you through all difficulties!

Tyler: What do you foresee for the future? Will the AIDS epidemic become worse, or are more people being educated about it?

Sr. Mary Elizabeth: It seems to be getting worse but will peak. The medicines in the developed nation allow parents and children to live many productive years even though they have the illness. And the work of research scientists, I am praying, will soon pay off with a vaccine. Education is the clue. But just not about disease and how you can catch it. These children are in need of basic education and more. The government can teach you, but they don't love you and they are not going to start teaching morals. So it is up to NGOs and religious groups, and just good people to get out there to help educate these children. If you have never been loved, do you think you could love? Picture the world without love.

Tyler: Sister Mary Elizabeth, thank you so much for joining me today and allowing me to help spread your message. Before we go, will you please let our readers know about your website and what additional information can be found there?

Sr. Mary Elizabeth: Thank you so much Tyler.

The book "AIDS Orphans Rising" can be purchased at Amazon or your local bookstore.

Loving Healing Press also offers an ebook version of the book that allows you to access all of the sites mentioned in the book. I would recommend this to anyone doing formal research in this area.

Tyler: Thank you, Sister Mary Elizabeth, for joining me today. My best wishes are with you as you carry on your important work.