PUPO Gelato Al Cioccolato

LYRICS: Ma dove vuoi andare, ti amo ! Ti annoi, va bene, balliamo sei bella, ti lasci guardare con te non c'e' niente da fare nascosta dai lunghi capelli tu balli, ma i gesti son quelli bambina, ti voglio, ti sento ti muovi, mi sfuggi, mi arrendo gelato al cioccolato dolce e un po' salato tu, gelato al cioccolato un bacio al cioccolato io te l'ho rubato tu, gelato al cioccolato rimani cosi' che dolce sei tu non chiedo di piu' profumo di fiori di tiglio fa caldo, ma qui si sta meglio la sabbia e' piu' bianca stasera ma dimmi che sei proprio vera ! gelato al cioccolato dolce e un po' salato tu, gelato al cioccolato un bacio al cioccolato io te l'ho rubato tu, gelato al cioccolato gelato al cioccolato, sono innamorato di un gelato al cioccolato gelato al cioccolato dolce e un po' salato tu, gelato al cioccolato.



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

The Celebrity Solstice - A Magnificent Lady on the Seas

Sailing with a Group on the Solstice

I am a travel agent that escorted a group of 44 people on the brand new Celebrity Solstice in March of 2009. Here is my graded review of the ship.

Embarkation: A+. We arrived via bus at the Port Everglades terminal at 12:15. By 12:45, all 44 passengers were checked in and on the ship. Embarkation is very well run with so many open windows that there were virtually no lines. Upon entrance to the ship, we were given a glass of champagne or a mimosa.

Ship: B+. This ship is a beauty. It is elegant with subdued tones and warm, rich colors. The public areas were for the most part laid out very well. We liked the fact that the Entertainment and Promenade Decks held of most of the entertainment and alternate dining venues. It was convenient having all on two decks.

The theater was lovely but there are quite a few seats that are obstructed by pillars. In addition, there were not enough seats to accommodate all of the passengers who wanted to see the early show. During the lifeboat drill we asked the Celebrity employees how many passengers the theater held and were told 1600 with the entire rear of the theater filled with people who were standing. While that would seem to be more than half of the passengers, the reality of several hundred people standing to watch a show is not viable.

The only complaint our group had with the ship layout was the fact that there are no aft elevators. It was a very long walk for passengers who had rooms toward the back of the ship.

The new Lawn Club showed signs of wear. While this is a new feature on a ship it is really wasted space. While there were a few bocce, golf and croquet tournaments on the ship, when these activities were not taking place, we didn't note anyone partaking in these sports on their own. The space could better be utilized for additional seating for the Hot Glass Show or for lounge chairs, as the pool area loungers were always packed during sea days.

Cabins: A We had an inside cabin on deck 8 - 8188. The cabin was very spacious, on a par with some balcony cabins we've experienced on other lines. The bed was in the center of the room with plenty of room to walk around. Our luggage fit under the bed easily. There were two chairs in the cabin, a small table and a desk with two small nightstands. Our only issue was that there were not enough drawers - only 5 small drawers next to the desk. The closet was also small, but we surprisingly had enough room for our hanging clothes. But the lack of drawers required we put much of our clothing in the cabinet over the bed, which was a bit difficult to reach.

The bathroom was also spacious with glass doors in the shower and plenty of storage space. The sink was a bit inconvenient as water splashed on the vanity and floor when you washed. The bar in the shower for leg shaving was a great addition, but was a bit high for the older ladies to get their foot on. We did miss a clothes line in the shower for hanging wet bathing suits - it took two days for our suits to dry hanging on hooks.

We loved the flat screen tv. But there is a distinct lack of channels. Besides two CNN channels and two ESPN channels, there was little else to watch besides the many ship channels. Thank goodness there were Free Movies on Demand, as that was a life saver. The interactive features were a little tricky to use. We tried accessing the internet with the keyboard in the room but the mouse was impossible to work and we ended up using the Internet Café when we needed to check e-mail.

Food: B. We ate breakfast and lunch most days in the Oceanview Café. The buffet is set up very well, with stations holding various related items. The set up eliminated long lines at the entrance to the café. There were the usual lines for cooked to order eggs in the morning and hamburgers, steaks and hot dogs in the afternoon. The waffles were excellent, as was the veggie pizza. The ice cream selections change daily and were very good. There were Asian selections daily for lunch and standard pasta and many different salads.

What I found to be missing were sandwiches. There was a station that had cold cuts and tuna, etc. with bread where you can make your own sandwiches, but I have enjoyed having paninni's and small pre-made sandwiches on other ships.

We did eat here one night and I was very disappointed. Most of the stations were closed and what was available was again pizza, pasta, pre-cooked steaks, salads. On other cruise lines, the buffet at night mirrored what was being served in the dining rooms.

Grand Epernay Dining Room: We ate four nights in the main dining room. We were at table 135. Our group of 44 dined together at six tables and Celebrity did a great job of assigning the tables together.

Food reviews are very subjective. Having traveled on Celebrity when the Executive Chef was Michel Roux and having found the food at that time to be superb, we were disappointed in the food quality on this ship. That said, we didn't starve, but were simply not as pleased as we expected to be. The first night I had the lamb shank which was very good. I am also a great fan of the cold fruit soups and they were very good. But the rest of the nights, I found myself ordering the always available steak, as nothing struck me as particularly interesting. Now trust me - we didn't starve, but we didn't think that there was anything that stood out enough for me on the menus that sounded interesting. Even the desserts were so-so.

We ate one night at Silk Harvest. The food and service were very good. The sushi was excellent with some interesting choices. They brought plenty of dishes out and all were very good.

We also ate in the Bistro on Five and thought the food was very good here as well and again, great service. One of us had a crepe and one had a paninni and the server told us we could order several items if we wanted, but we just couldn't eat that much. We had a dessert crepe that was also very good.

We ate some of the free pastries at Cafe Bacio and they were good as was the gelato at the Gelateria. However, once we found the free ice cream in the buffet every day, we didn't feel the need to pay for gelato anymore.

Pools and Spa: A - Mid-ship found two pools, the Family pool and Sports pool as well as a wet zone that was never turned on along with four hot tubs. At the front was the Solstice pool with two hot tubs. On sea days as usual the chairs around the pool were always filled by chair hogs that leave their items and never sit on the chair. Just once I'd like to see a cruise line with the guts to tell Pool Attendants to remove items after an hour of no one sitting on the chair. We found we enjoyed the Solstice pool - it was slightly quieter since no one under 16 was permitted and it was enclosed. They do keep the room a little too cold - many were bundled under towels because the air conditioning was too cold.

My wife made an appointment for a manicure at the salon on Thursday. Even though no one was having a manicure when she arrived she still had to sit and wait 10 minutes before being taken. The girl who did the manicure was very nice; she had a pleasant conversation and a decent manicure.

Entertainment: C+ This is one area that I, as well as many of the others in our group, felt Celebrity has really cut back on. Celebrity doesn't have Headline Acts anymore. The majority of nightly shows in the Main Theater were done by the production singers and dancers. Perhaps because we live near New York City and frequent Broadway shows, I am a bit jaded about these production shows at sea. They were okay,nothing more. The singers were adequate but not terrific. I got tired of seeing the same faces each night. On the night in St. Martin, there was no show at all, just a movie ( Iron Man which I had already seen in theaters last summer). I wholeheartedly recommend Solstice, the Show. It was very well done - not as good as an actual Cirque show, but considering that these are the same kids that do the production show, they did a fantastic job.

The first nights show featured Oceans Four, an acapella group that sang during the week at night in various areas on the ship. Their first song was barbershop quarter and I cringed, but then they did some Frank Valli and the 4 Seasons and others and were better. The Broadway style show on the second night was okay, but again - because I go to Broadway shows all the time, I compare to that and probably shouldn't.

The night they had a featured xylophonist, we couldn't stay more than 10 minutes. The guy was good, but not good enough for a 45 minute show - it was interminable. If Celebrity is looking to satisfy the over 70 crowd - well, this is great entertainment. If they are looking for a younger passenger - this isn't going to cut it.

The Cruise Director himself was also a bit subdued. He had a joke each night at the theater. But he was not one of those bouncy, overly enthusiastic guys who continually tells you to applaud, applaud, applaud. His staff was pretty good - the girls that were at the golf and bocce tournaments were good as was his assistants at the Newlywed show.

I will say that the Celebrity Orchestra was great. They played in the foyer a couple of times and were terrific. I could have listened to a whole show of them only - why didn't Celebrity think of that?

In room entertainment - I liked the music channels on the interactive TV, the free On Demand Movies (which I wish had a larger selection) but the regular TV channels were awful. CNN didn't even show the weather temperatures from back home or any of the islands we went to. Cruise lines need a little more mainstream TV. Two of the passengers in our group caught norovirus and were stuck in their room for 24 and 48 hours and almost went insane from the awful TV. choices.

Service: I will break out service in three areas - room stewards, food service and Customer Service Desk.

Dining Service: B. The service in the Grand Epernay Dining room on the first two nights was chaotic. It got a bit better after night 4, when we spoke to the Maitre 'D. We were with a group of 44 people spread out over 6 tables with four different servers. Celebrity did a fantastic job of keeping the group together. We were in tables 123- 135 on deck three near a window.

Celebrity waiters tend to like to wait for their entire group of tables to be seated before taking orders. The first night, we sat for 15 minutes before our Head Waiter came over to take our orders. The other tables had already ordered. We ordered drinks from someone else, and then a woman came over to take another drink order. Why two people for drink orders? It took over 20 minutes to get our drinks (this went on every night), until the Maitre 'D happened to be talking to us at our table and asked how the service was and we told him that we had already been waiting 15 minutes for our drink and still they hadn't come. Even HE couldn't find the guy who took our drink order. After that, we ordered from another server and our drinks were delivered in less than 10 minutes. If you wanted iced tea, even ANOTHER person had to take that order and we waited 15 minutes for that as well. The service was so nondescript in the dining room that I don't even remember the name of our Head Waiter. Throughout the cruise, the dining room service was slow, but did get better that last two nights of the cruise. It was not the quality of service we experienced previously on Celebrity.

I will say that the Maitre 'D was very good. We had some issues with birthdays and anniversaries that were supposed to have been delivered that didn't happen. I spoke to the Maitre 'D and he took care of making sure that these were celebrated.

We ate in Silk Harvest and Bistro on Five and the service in both of these restaurants were excellent. The quality of the service here is what brought my overall rating to a B.

Room Steward : B. Our room steward was good, not exceptional. I noticed on the first day that the bathroom floor was dirty - there was hair in the corners of the floor. The rest of the bathroom was fine, but the dirty floor was a turnoff. We had a bottle of champagne in our room, and he brought ice for the first two days, but we didn't open it and the ice never reappeared after the first two days.

What we did like was that the room steward was very unobtrusive - we rarely saw him and he did a decent job with the rest of the cleaning. I did have to ask him to bring us a dry cleaning bag - there was none in our room and we usually do use this service at least once on a cruise.

Customer Service Desk: D . Because we were leading a group, we did have to use the Customer Service Desk a few times for requests. The people at the desk were very unfriendly and condescending. I have never seen a group of people who seemed to not like the jobs they were doing. Every one of them tried to brush off my requests and it seemed that I was bothering them.

Two of our group went to the ship Dr. and were quarantined to their room for 24 and 48 hours. The ship Dr. told them they could have free room service, free pay per view movies, and free soda during the time they were quarantined. They were told differently by room service - only one free soda, they could not order what was being served in the dining rooms, etc. They called the Customer Service desk and were told that was the way it was. We tried to get answers for them and were brushed off as well.

Once they got out of their quarantined status, they went to the CS desk too and were brusquely dismissed by the Customer Service person when they asked to have the auto tip removed so they could tip accordingly, since their room steward was the only one permitted in their room during the time they were quarantined. The desk rep. wouldn't allow them to speak to anyone but him and they became outraged. Only then were they finally permitted to speak to the head of Customer Service, who, when he sat down with them, told them that they WERE given incorrect information from room service and that they should have been allowed to receive what was served in the dining rooms and they should have had soft drinks at no cost. They suffered unduly for 48 hours because of misinformation and the lack of assistance by Customer Service.

I will say service in other areas of the ship - the buffet, ice cream counters, etc. service was very good.
We also had an event coordinator for our group who was outstanding; from the cocktail party we had to getting our group disembarked at the same time when they received varying disembarkation numbers. She was the one who did what Customer Service should have done.

Disembarkation: A+. We got up and ate breakfast in the dining room, then went back to out room and retrieved our carryon and headed to the Theater to our waiting area at 8:20. We were there merely 20 minutes when our number was called. We found our luggage immediately and headed to our bus for the transfer to the airport.

Overall rating: B++ We enjoyed the cruise very much and so did our group. We did like the ship and would recommend it. Their Customer Service Desk needs some improvement and they need to get their act together in the dining room and perhaps do a little better with Entertainment. But none of these were deal breakers or would prevent us from sailing on the Solstice again.

Coffee and Ice Cream - The Perfect Mix For Profits

Coffee shop owners are always looking for a new product to add to their product offerings in order to increase traffic and profits. If you are looking for the perfect mix with your coffee shop, consider a frozen confection - ice cream or gelato.

There are several reasons I would recommend this over other products.

Less waste - frozen confections tend to produce much less product waste than other types of food goods. If kept properly, it does not spoil. Often there is (initially, at least) much waste with deli items or baked goods.

Quick preparation - as quick as grabbing a dish, the scoop and ringing it up.

High profits - cost of goods is usually very low for ice cream, either soft serve or hand dipped.

Business over slow day parts - ice cream can sell very well during traditionally slow day parts, just after lunch, early and late evening.

Less staff training - this product generally requires less staff training and supervision.

Widely popular in many forms - serving ice cream gives you the opportunity to introduce new consumers to your shop who may not enjoy the finer points of your specialty coffee operation.

Inexpensive equipment - the equipment is generally readily available, and can be very inexpensive when purchased used.

Frozen desserts draw people together in much the same way coffee does. It is a social, enjoyable treat that brings together friends and encourages group outings - a popular treat after softball games, soccer matches, and other team events.

If you choose to serve ice cream or gelato, consider the flavors that might go best in your locale and how you might market it.

Spot Coppa del Nonno - Motta - 1999

Spot pubblicitario del 1999 della famosa Coppa del Nonno Motta.



http://www.youtube.com/watch?v=z-tv9r9D3dw&hl=en

Out of the Box Cakes

For those who prefer unconventionally, originality, and just plain out of the ordinary, the market of unique and novelty cakes provides an interesting and impressive array of memorable desserts. Expert bakers in the field can create almost anything you can imagine, ranging from the faces of celebrities to objects such as a rubik's cube. Whether for a birthday party, graduation, or even a wedding, dare to go outside of the box of traditional cakes.

The increasing popularity of cake decorating has resulted in more availability of specialty cake tools and supplies, and if you feel up to the challenge, you can bake and design your own cake. Specialty cake pans, molds, and cutouts are widely available supplies that make baking your own an easily accomplished feat. You can also opt to make a regular shaped caked, such as a rectangle or circle, but then incorporate interesting elements.

If your cake is traditionally shaped but you want to use your creativity on the design and pattern, then consider which type of frosting to use. Fondant is an immensely popular frosting used for novelty cakes, because it can be dyed into any color and then shaped into any form. It also holds up well to heat and adds a smooth and rounded finish to the cake. However, it can be expensive and has a distinct sugary taste and chewy texture, which may not be appealing to all. Buttercream is the more traditional frosting and is generally preferred for its taste and cost; unlike fondant, buttercream can't be used for complex shapes and you are limited to more surface decoration, such as piping. An option is to use a combination of both types of frosting, and you can have both the taste and design you want. If you are purchasing or baking a cake, make sure to sample a variety and choose a cake that is both pleasing to your palette and also to the eye.

Cake Toppers - An Emerging Trend

Generally, before the turn of the millennium, cakes rarely had any kind of cake top decoration which would form a focal point on the cake. The cake as a whole was the center piece, containing no other central features besides the usual floral arrangements and other material decoration (i.e. ribbons and bows). Cakes that did posses a central feature were often as elaborate floral toppings or the traditional cake topper, a cherub. As cake designs became more and more extravagant and modern, so did the decorations that accompanied them, and so the rise of the personalised cake top model began.

Cake toppers in the sense of small sugar or clay models, are not to be confused with the other form of cake topper, that being cake photo prints. This type of cake decoration is a photograph that is printed on to the top of the cake, often found on childrens birthday cakes. Real photos can be transferred on to the cake using special transfer paper and icing, whereas the other kind is painted onto the cake using either sugar icing or an airbrush and stencil. As can be expected, sugar photo prints are much cheaper than handmade cake top models, but offer no where near the level of personalization.

Toppers are very popular additions to wedding cakes, where they often take on the likeness of the bride and groom. Some of the themes and designs for cake toppers people come up with are certainly not dull or reserved, with many being humorous and crass! Designs range from the typical bride and groom standing side by side, to those of divorcees slicing up their ex-partner with a chainsaw.

Cake top models can be considered an art form in itself, as miniature sculptures that are as unique as the last. The basic techniques and tools used in their creation are no different to what you would find in an average kitchen. Models can be made from any kind of clay, but the most common for making toppers is Fimo or Terracotta. The clay is often rolled and flattened using ones hands to achieve the desired shape for each of the body parts for either human or animal figures. Like with all art, your imagination is the limit. Some models may need additional support for things like arms and legs, this is done by inserting wooden dowel into the model, or by propping them up during firing (the former is recommended). Like with all clay constructs, the model is then fired in either an oven or kiln, depending on the clay you used and how hot your oven can get.

You can have a cake for any occasion, and you can have a topper for any cake!

Simple Things & Luxury Things

Obviously i prefer the simpler things. I really hope i didn't violate s'more of the rules already than i did do. Please enjoy this and...well, thansk everybodu for watching this film enjoy sorry for istockphoto symbol on URG every picture but the credit goes to theirs places so that's ok, right? any questions ask me please!!!!



http://www.youtube.com/watch?v=djIY-PA5in8&hl=en

John Pinette and gelato

John tells of gelato so good youd sell your life for it. Catch Johns live act at the All-Star Gala appearance July 16 at Massey Hall.



http://www.youtube.com/watch?v=asHov6XE1aU&hl=en

How an Ice Cream Maker Works

The days of awkward, bulky ice cream makers are long gone, and there are many sleek and easy-to-use models on the market. There are two types available - manual and electric, and the designs range from very basic to quite complex.

Despite the variations in design, all ice cream machines work on the same principle. A type of paddle - known as a 'dasher' fits inside a canister which holds the mixture. The dasher stirs the mixture whilst it freezes. This is to keep the mixture smooth, as if there was no air to keep it aerated, it would become rock-solid, and ice crystals would form, which would detract from the taste and appearance.

The canister which houses the dasher is itself located in another container, which is usually called the 'freezer bowl'. The freezer bowl holds the freezing agent, which is often a chemical coolant that is sealed inside the containers walls, a mixture of ice and salt, or an electric refrigeration unit. The freezer bowl needs to be placed in your freezer for up to 48 hours before it is cold enough.

The type of  maker you have purchased affects the way in which it is used. A manual one requires the user to turn the dasher themselves for at least 30 minutes, to make around five litres, whilst an electric machine can produce the same amount in less than half the amount of time. It will also help save yourself the physical labour, as an electric motor turns the dasher for you.

Electric  makers are quicker and easier to use - you simply pour in your mixture, turn on the machine and wait 15-30 minutes. Of course, this extra technology means that the purchase price is higher, so you will have to weigh up how often you will use it and how much physical effort you are prepared to put in to using it, against the cost to buy the  machine.

After the appropriate amount of time has elapsed, and it is smooth, chilled and creamy, it is usually ready to eat straight away.

Ice cream makers can be fun to use, can save you money on buying litre after litre from the shops, and will give you an end product that you will feel proud of. They allow you to use your imagination to create new and exciting flavours that you and your family will enjoy, and are a great addition to any kitchen.

Kid Approved Gluten Free Desserts

Whether you have a child who is allergic to wheat or you just want your kids to avoid wheat products for another reason altogether, there are many gluten free desserts and snacks that are kid approved. We've checked out some of the best ones and listed them here.

Riceworks® Crisps - Kids love crunchy foods and these crispy treats come in a variety of flavors, such as Baked Cinnamon and Parmesan and Sundried Tomato. Perfect for quick snacks on the run.

Fresh Fruit With Sour Cream Sauce - Many children love all sorts of fresh fruits. Combining their healthy natural sugars with a twist of sour cream is scrumptious! By combining one cup of sour cream, one teaspoon of lemon zest, one teaspoon of lemon juice and one-half cup powdered sugar you'll have an awesome topping that goes with any fresh fruit.

Chocolate Cupcakes with Marshmallow Filling - Chocolate, cupcakes, and marshmallows! What a combination of fun eating for kids everywhere. All you need is bittersweet chocolate, gluten free sugar and flour, baking soda, baking powder, salt, milk, sour cream, canola oil and eggs. These ingredients are mixed in standard amounts and by baking them with marshmallow cream in the middle. To create the frosting, mix cream cheese, vanilla, powdered sugar and unsweetened cocoa. What a delight for those young taste buds.

Apple Crisp - What child doesn't love apples? Using tart apples, gluten free flour and sugar, salt, cinnamon, nutmeg, and butter you can create a delicious apple crisp. All kids like this dessert recipe topped with whipped cream. This is also a good recipe your children can get involved by mixing the dry ingredients while you cut the apples into small bite size pieces.

Angel Food Cake with Strawberries - You can choose to make your own angel food cake or find a gluten-free angel food cake at your grocer. The natural sugars in the cut-up strawberries are a great topping to satisfy the children's taste buds.

Banana Brittle - If your children are fond of bananas, this is the gluten free recipe for them. All you'll need is butter, vegetable oil, sugar, ground cinnamon, unsalted peanuts and bananas. This is an easy and quick way to create a great gluten free dessert for the banana lover in your family.

Pumpkin Sugar Cookies -What kid doesn't like sugar cookies, especially if it's near the holidays? Mix them with pumpkin and you've got a gluten free cookie recipe that will be passed down for generations. You will need unsalted butter, sugar, salt, 4 egg yolks, orange zest, vanilla, gluten free flour, and pumpkin. Try a gluten free twist on your sugar cookies this year.

Super Hot Chocolate - With all these delicious gluten free desserts, you'll need a super drink for your kids. Using milk and chopped semi-sweet chocolate create a scrumptious hot chocolate and top with whipped cream or marshmallows. You, along with your kids, will enjoy this warm drink on a cold winter day.

When coming up with kid's gluten free desserts and snacks, you can check your grocer or natural food store for gluten free flours and other necessary ingredients. Don't forget to search the Internet for gluten free websites too. Many offer free newsletters that include tips on creating delicious and healthy desserts for your kids. If your kids are allergic to wheat or other ingredients, a gluten free diet is a good and healthy way to satisfy their taste buds, even their dessert and snack taste buds.

We recommend the above desserts as well as gluten free cookbooks, websites, and newsletters to help you create fresh and healthy gluten free desserts.

How to Make Italian Ices in 90 Seconds!

Steve Thompson, President of Emery Thompson Machine shows in 90 seconds how to make Pineapple Coconut Italian Ice using an Emery Thompson 12-Quart batch freezer. Emery Thompson has been producing the world's best batch freezers for over 104 years. Available in 6 quart, 12 quart, 24 quart, and the world's largest batch freezer, 44 quart. www.emerythompson.com etfreezers@gmail.com 718-588-7300



http://www.youtube.com/watch?v=fpLaxybH5Tc&hl=en

Fish and Sweets

Recreational fishing is one of the best recreational activities if you want to unwind and experience nature's bounty first hand while enjoying some tasty retro sweets. It is also one of the oldest forms of recreation in the pseudo-contemporary times with documents that dates as early as 1496, although it only became popular during the 1600s. During this period only the nobility was interested in it.

Some of the common fresh fishes usually caught in recreational fishing in the western countries are trout, bass, pike, catfish, walleye, and salmon. For salt water fishing the common fishes are marlin, tuna, tarpon, sailfish, and mackerel. After fishing and especially if you went with family or friends, you cook the catch and enjoy the incomparable taste of fresh fish. You can also throw in some retro sweets to make your meal extra especial.

Recreational fishing can be done whether you're alone or with a company. It gives you a time to think and get a feeling of satisfaction every time you get a catch. There is also that pregnant feeling when you see the water ripples as the fish struggles to escape from the bait. Of course the element of surprise every time you pull the rod from the water to see what you caught - just like picking some retro sweets from a jar without you looking on it.

Recreational fishing is also held as a competition. Usually, participants compete for prizes based on the total weight of a given species of fish caught within a predetermined time. This kind of competition is common in North America. Usually, competitors are professional fishermen. Other competitions also observe a catch and release regulation. But you don't have to be a professional fisherman if you want to compete. You can invite some friends or family to go fishing and organise a mini content amongst yourselves. A prize could be some cash, a personalised trophy you made or even some retro sweets.

Recreational fishing is a very common activity between a father and son. We usually see this in movies or TV. This activity is a good bonding time for the family or friends. Of course, this activity is not limited to gender or age as patience is the major contributing factor to the success of getting a good catch; and to help you from getting bored you can bring a jar of retro sweets to eat while waiting for the fish to take your bait.

Kid affable admired recipes: Fruit Ice Cream

Kid friendly favorite recipes: Fruit Ice Cream From the recipe of Jemeela www.youtube.com となり の トトロ 調理法 レシピ アイスクリームイギリス イギリス - ととろ - フルーツMon Voisin Totoro My Neighbor Totoro Recette cuisine: glace au yaourt et banane, fruits rouges Ricetta di cucina: Gelato di banana e yogurt , frutti di bosco



http://www.youtube.com/watch?v=6qO6RgbYAhs&hl=en

Sweet Hampers - Sweet Treats For Grandparents and Kids

Grandparents and grandchildren share a special bond. Despite the age difference, each is always excited and thrilled for the surprises and fun that each other brings. Grandparents are young once. During their childhood they also experienced fun and memorable times with their playmates and friends. These memories are surely filled with laughter.

Kids' games are different now than the games of the past generation. Back then, children would enjoy simple games that involve balls, toy guns, dolls, and other creative items that would make their fantasies come true. Children then were always seen acting out parts of their favorite story such as pirates, soldiers, cowboys and Indians. They would play out in the yard and enjoy the whole day, sometimes resting only to have sweets from sweet hampers.

Today, children's games involve technology. Computer and video games, digital and battery-operated toys, fashionable dolls, and a lot more- these are the past times of present kids. Children are ubiquitous at malls, recreation centers, and computer centers playing games in arcades which feature great selections of activities. These kids would be seen playing all day and only take a break when they want to eat sweets such as those in sweet hampers.

There may be a lot of difference from the games and toys of then and now but one thing is clear: all children, no matter what time they are in, love special treats from sweet hampers.

Sweet hampers contain immortal retro sweets and other modern confections that always delight and satisfy the sweet cravings of people. Whether they are old or young, they would all enjoy the different surprises of sweet hampers. Whatever they may like, people can always find what they want in these boxes such as chocolate-y treats, sugary lollies, and other heavenly confections.

In the present time, when grandparents and grandkids come together, they share stories and memories and they listen intently to each other. When they are gathered, they can't help but have fun and enjoy treats and snacks that are sweet. So with this setup parents can't really blame their kids for loving to be with their grandma and grandpa.

How to Make Ice Cream With Or Without a Machine

Ice cream is a wonderful treat any time of year, but is especially loved during the summer months. While buying it at the store is what most people choose to do, it can be made at home with or without a machine. If you want to make your own, follow these steps to learn how to make ice cream.

How to Make Ice Cream with a Machine

Making it with a machine is the easiest way to make your own. There are many different machines available on the market for less than $50. You can purchase any number of premixed flavors and follow the directions on the packet to make it with your machine. If you really want to go homemade, you can prepare an ice cream base with the recipe of your choosing and then follow the instructions to finish it based on the manufacturer of your machine. The main difference between using a machine to make your ice cream and making it without a machine is the machine makes a smoother, creamier end result.

When choosing a machine, consider the cheaper machines are known as "cold accumulating" and will likely have a bowl which needs to be frozen before you can start making the dessert. With the pre-freezing time, you can generally only make one batch per day unless you have other bowls on hand. The other, more expensive type have models that start out around $250. These are known as ice compressors and can be quite noisy.

How to Make it without a Machine

Making ice cream without a machine is possible, but many people find it more difficult than using a machine. The key to making it without a machine is to break up the ice crystals as it freezes to ensure the end result is smooth and creamy. For the best potential for a smooth and creamy ice cream, you should use a custard based recipe and keep in mind that the richer the recipe is, the easier it will be to get a creamier result. For the best result, you should eat it relatively soon after it is made.

1. Prepare your mixture as according to the recipe of your choosing.
2. Chill the ice cream mixture over an ice bath.
3. Pour your custard mixture into either a deep baking dish, or a large plastic bowl and place it in the freezer.
4. Check the mixture after 45 minutes. Take it out of the freezer and use either a spatula or a hand mixture to stir and beat it vigorously to break up the ice crystals.
5. Put the mixture back in the freezer for another 30 minutes.
6. Take it out and repeat the stirring process.
7. Put it back in the freezer and check it again in another 30 minutes.
8. After about two to three hours, the mixture should be firm enough to reach an ice cream consistency.
9. Top with your favorite toppings, serve, and enjoy!

What Makes Melbourne So Marvellous For Visitors? Plenty

G'day. When you think of a city in Australia, it's a sure bet that Sydney is the first one on your lips. But these days, Melbourne, the second biggest city and State Capital of Victoria, is the place to be in the southern hemisphere.

It's not as pushy or brash as that colorful harbour city a few hundred miles north - far from it. It's more European in character than glitzy Sydney. Melbourne oozes style and sophistication, a place filled with elegant grace and gourmet tastes. Fashionable and fabulous. Cosmopolitan and cultured. Of course, friendly rivalry still exists between the cities, but Melbourne is in a class of its own.

Considered to be Australia's most liveable city, Melbourne has also scored another notable travel accolade and was named the world's most liveable city - not once, but twice.

Size is everything

Victoria's landmass is little smaller than the State of California and about the size of the UK. Australia is a big, big country, roughly equal to mainland USA. The distances and travel time between places of interest can be further than you imagine. When you are making plans, allow enough time to take in everything down under can offer - think days not hours.

If you're organizing accommodation, Melbourne can offer you every type under the sun, from lavish 5 star names to smaller boutique hotels, with plenty in the mid-price range.

What's in a name?

Melbourne is a comparatively young city by world standards. After settlement on the banks of the Yarra River in the 1830's, it was formally named after the British Prime Minister of that time, William Lamb, Lord Melbourne. It rose from a small settlement harbouring a few settlers to become a bustling city after the discovery of gold in nearby Ballarat. During the late Victorian era, Melbourne was the second largest city of the Empire after London, and the national capital for the first quarter of the 20th century.

Melbourne was planned with a vision.

A city created with a grid-like pattern of smart streets and laneways, designed for simple navigation. It's very much in evidence today. A model city framework that makes discovering the architectural delights of Melbourne on foot a pleasure. Boutiques and bars thrive alongside big retail stores and fun street markets. Grand 19th century buildings mingled with soaring glass towers across skyline. This is one photogenic city.

A streetcar still desired.

Melbourne's public transport is a reliable and inexpensive way to get around. One of the biggest attractions is the tram network, the third biggest in the world. In fact, tram enthusiasts from everywhere come to ride the rails of this huge network, 240 kms (almost 150 miles) in size, covering the CBD to the outer suburban areas. Don't miss the free City Circle tram for visitors. It loops around the city, passing major attractions and retail precincts. It gives you a good sense of perspective.

Food for thought.

Melbourne's diversity is definitely reflected in its food. Flamboyant London celebrity chef Gordon Ramsay described Melbourne's restaurants as Australia's "culinary engine room". How true. With over 3,000 international restaurants you'll never be hungry for choice. Yum cha (dim sum) in Melbourne's Chinatown...spicy Vietnamese noodles in Victoria Street....Greek baklava in Lonsdale Street. Take an afternoon stroll down Lygon Street, Melbourne's own Little Italy and cool off with a refreshing homemade gelato.

Are you sports mad?

On the international arena, Melbourne is home to some of the biggest events on the sporting calendar, such as the Formula One Australian Grand Prix, The Australian Open Tennis and The Melbourne Cup Horse Racing Carnival. If you're coming to Melbourne during the fall and winter months (March to September - remember seasons are reversed) catch a games of Aussie Rules Football. It's earthy, macho and gutsy. Down here, footy isn't a passion, it's a religion.

Time for culture.

You'll find plenty to keep you busy. Start at the Australian Centre for the Moving Image in Federation Square. Here you can explore the moving image in all its forms....from the birth of TV in Australia to interactive exhibits, videos and computer games. Walk a block and you'll come to The National Gallery of Victoria, located on the lush, tree lined boulevard of St. Kilda Road. Take time to discover the heritage and history of Australia's past and present, captured on canvas. In the International Collection you can see works by Rembrandt, Rubens, Tintoretto and Picasso. Continue your cultural experience with a visit next door to the Victorian Arts Centre, where ballet, opera, music concerts are regularly performed by top local names and overseas stars.

Retail therapy

Melbourne is a mecca for shoppers. Even Sydneysiders concede that Melbourne does it better! Naturally, the city center has leading retail stores and all the designer boutiques you can dream of. Tip: visit Little Collins Street. A quaint street where many trendy Melbourne designers have set up shop, or Flinders Lane, with style for the cutting edge crowd. If you're bargain hunting or looking for souvenirs, head for The Queen Victoria Market. Stall after stall of trendy fashion, novel crafts, sports gear and delicious fresh food.

More sights and shops.

Take the Number Eight tram down to South Yarra and you'll come to Chapel Street. With hundreds of shops and stores, it has a well-established reputation as Melbourne's premier fashion district. Think of it as one huge runway of labels and funky looks. Check out the boutiques in Greville Street in Prahran where hipsters reign. Richmond is popular for discount bargain hunters with the added bonus of wonderful cafes and bars to pep up your energy. If you're looking for something individual and quirky, Fitzroy will give you a feel for the "edgier" part of town.

Hip St Kilda.

You can't visit Melbourne and not go to St Kilda, located on one of the most picturesque points of Port Phillip Bay, just a short ride from the city. For decades it had a dubious reputation, now it's fun and ultra fashionable beach suburb with cool bars and cafes. If you love cakes, stroll down to famous Acland Street and try and resist the mountains of calories and cream tempting you through the shop windows.

If you're planning your next big adventure, a trip Down Under, put Melbourne at the top of your list. Every part of it gives you the chance to experience something new and different, with plenty of friendly Aussies to make you feel welcome. A dazzling and diverse city that reflects the best of modern Australia. (Hey...Sydney's well worth a look too!)

Super Mario Sunshine Playthrough (Part 1)

"Mario has more moves than ever. You'll have to master them all to sprinkle water in the sunshine." A playthrough of Super Mario Sunshine! Played and commentated on by PlayingWithMahWii.



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

Cristiano Malgioglio - Gelato al cioccolato - Rimini 2008

Cristiano Malgioglio - Gelato al cioccolato - Rimini 2008



http://www.youtube.com/watch?v=8t5ItrKvnmE&hl=en

Holiday Hazelnut Pear Tart

How to make Fresh Creme Fraiche:

In a medium saucepan over low heat, warm 1 cup of heavy cream to 110F degrees. You will remove from the heat source and stir in 1 tablespoon of cultured buttermilk. Transfer the cream to a large bowl and allow this mixture to stand in a warm place, loosely covered with plastic wrap, until thickened but still of pouring consistency. Stir and taste every 6 - 8 hours. This process takes anywhere from 24 to 36 hours, depending on your room temperature. The creme fraiche is ready when it is thick with a slightly nutty sour taste. Chill cream, in the refrigerator, for several hours before using. Creme fraiche may be stored in the refrigerator up to 10 days. I prefer to purchase it instead of making it, it is a long process and I just prefer to pick it up and use it the same day.

Hazelnut Pastry Dough

1/4 cup hazelnuts, toasted and skinned
1 1/2 tablespoons granulated sugar
2 cups all-purpose flour
1/8 teaspoon salt
1 cup of cold butter
2 tablespoons ice water

Pear Filling:

1 large egg
2 large egg yolks
6 tablespoons granulated sugar
3/4 cup heavy cream
6 tablespoons creme fraiche, you can purchase this at whole foods or central market or your local gourmet grocery store.

If you cannot purchase it I have a recipe for you to make your own listed above. Pinch of salt 3 ripe firm pears 1 (9 1/2-inch) tart shell In a food processor, finely grind the hazelnuts and the sugar. In a medium bowl you will combine the hazelnut mixture, flour and salt. Add the butter and mix with a pastry blender until the butter is the size of small peas. Add the water. Mix until the dough comes together. Form the dough into a ball. Chill for 30 minutes. On a lightly floured work surface, roll the dough 1/4-inch thick. Line the tart shell with the dough and refrigerate for about 30 minutes or so until it is set. Preheat the oven to 350F. You are going to parbake your shell, so, you will line the tart shell with parchment paper or foil and fill with pie with beans or rice or anything to keep the pie dough from rising. This helps to keep your pie from having a soggy bottom. You will bake until the edges are a golden color which should take about 15 to 20 minutes depending on your oven. You will then remove the wax paper and whatever you used as the weight during the initial cooking process. The you will bake the pie shell for about another 5 to 10 minutes.

Decrease the oven temperature to 325F and make your custard filling.

Custard Filling

In a bowl, whisk together the egg, yolks, and sugar. Add the cream, creme fraiche, and salt. Peel, core and slice the pears 1/8-inch thick. Arrange the pears in a circular pattern in the prebaked tart shell. Pour the custard over the pears until the tart is full. Bake until the custard is almost completely set, about 30 minutes. Cool to room temperature before serving. Enjoy!

Sherbeth Festival 2007 - Cefalù - I maestri gelatieri

Le interviste ai maestri gelatieri presenti al Festival del Gelato Artigianale di Cefalù 2007, che si presentano al mocrofono di Patrizio Roversi e Martino Ragusa



http://www.youtube.com/watch?v=oav_kJYP-I4&hl=en

...Its Wonderful!!!

Italian Week www.italianweek.com.au is the Official celebration of the Festa della Repubblica (Italian National Day), an initiative of the Consulate of Italy in Queensland and Northern Territory, in collaboration with New Realm Media http , The Pellegrino Scholarship, produced by Alessandro Sorbello www.alessandrosorbello.com with support of the Italian institutions, including the Ministry of Foreign Affairs of Italy. The Four Seasons - The Queensland Orchestra Special appearance by an ensemble from The Queensland Orchestra your state orchestra. The Four Seasons (Italian Le quattro stagioni) is a set of four violin concertos by Antonio Vivaldi. Composed in 1723, Three Tenors - Pavarotti Viva Take three likely lads: one from Ingham, one from Brisbane and one, originally from Naples Fatima Scialdone performing at the Launch of Italian Fashion Week Direct from Italy and supported by the Italian Embassy in Canberra, Italian Week is proud to present Fatima Scialdone, Jaider De Oliveira performing at the Opening of Italian Fashion Week Jaider De Oliveira, singer, producer, performer, guitarist, percussionist, teacher and entertainer. Roberto Nobilia performing at the Opening of Italian Fashion Week Australian born Roberto Nobilia Robert has written and recorded many albums, including the work of Stark which is the collaboration between himself and musician/producer Lindsay Askew Pasta and Gelato tastings - Angelo's Fresh Pasta Products Join one of Brisbanes best-loved Italian ...



http://www.youtube.com/watch?v=buwID8I2yKA&hl=en

DISCO BEAR AMV - Gelato al cioccolato

All my love for the gorgeous DISCO BEAR!!! My first AMV^^



http://www.youtube.com/watch?v=EuGypckIv2o&hl=en

technogel

Do you need a new training or safety video at your business? Would you like to boost clientele through advertising? Would you like a video of that special family or business event? Stanimation Productions can assist you in your video production and editing needs. This is an educational video designed for people in the restaurant business. It specifically addresses the technology owned by Technogel America that is used to make gelato. I was commissioned to create this video for Technogel America to help them reach their business objectives. If you need a video to help the company you work for reach your business needs contact me today to set up a consultation appointment.



http://www.youtube.com/watch?v=N3hVUeTm1hs&hl=en

Rome on a Shoe String Budget - 50 Euros per day Or Less

How much spending money you need to budget in Rome is a hard question to answer as it depends on the lifestyle of the traveler, and what kinds of things are non-negotiable while touring.

Back in college, I went backpacking with my best friend. At the time we managed to get by on about 30 US dollars per day to sleep, eat, and sight-see. My friend managed to do this while still buying at least three cans of coke (at about 3 dollars each) per day, normally from an obvious tourist trap of a snack mobile parked about ten feet in front of the Eiffel Tower.

While such a budget would now be totally impossible (Yikes, how many years HAS it been?!), my tastes are no longer those of a young carefree backpacker, and so I'll write about what it would now take to keep a city slicker such as myself  fed, entertained and bused around  Rome today.

As accommodation in Rome can vary so much for price and quality, it will really throw off a daily budget, So I won't include it in my daily tally. Let it suffice to say that a bed in a shared dormitory goes for about 23 Euro, and a Room at the five star Hotel Hassler sells for about 600 Euro per night. Somewhere in that range, a bed to suit your needs and your wallet awaits you in Rome.!!

I would budget a minimum of 50 Euro per day to cover your basic needs, such as travel and food (shopping not included) and Rome sightseeing agenda. If you calculate that you are likely to spend around 10 -15 Euro per day in entry fees to monuments like the Vatican Museum or to see the ancient city, etc, that will leave you 40 Euro or so per day for all your food and travel expenses. Tours in Rome normally start at about 20 or so Euros, so as much as I advocate the added value of having a tour guide to fulfill your sightseeing wishes we'd better leave the tour guides out of the agenda for now as well. As realistically if you are looking at shoestring budget a tour guide no matter how good and informative is considered a bit of an extravagance!

So here is how to make the most of your budget. Most hotels, hostels, and B&B's offer complimentary breakfast. Be sure to eat up and maybe if you can try take some fruit 'to go' this will do as snack through out the day, just be sure to leave some for the other guests!! If you carry a water bottle around with you, just refill it at the many water fountains around the city instead of buying a new one all the time. Save money at lunch time by having "pizza a taglio" (pizza by the slice) and a drink. If you get hungry mid afternoon, 1.50 Euro will buy you a heavenly cone of gelato which will keep your bellies pleasantly full for a few hours. Just make sure to stay away from the tourist trap vans, they always charge over the odds for goods that you can get in a shop near by.

Save the real meal, your precious Euros, and your appetite, for dinner. A nice dinner in a typical Roman restaurant (Trattoria) can be had for about 20-30 Euro per person including wine. Share a starter between a few of you and fill up on the bread if needs be. Again staying away from the usual tourist areas will ensure you get a decent meal at a reasonable price.

Super Mario Sunshine: The Watermelon Festival

Player-DxBandito This is Mission 8 in Gelato Beach, enjoy!



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

ray gelato giants - thats amore

Ray Gelato Giants in Brazil - aug 16 2006



http://www.youtube.com/watch?v=0nFKTkdi-T0&hl=en

Wilton Cake Decorating Classes - Professional Decorating Techniques For Beginners

Wilton cake decorating classes are the ultimate form of instruction for decorating cakes. A huge selection of Wilton cake classes is available at the Wilton school in Darien, Illinois, with options ranging from a three-hour workshop focused on one project to a 10-day Master Course of Wilton cake classes designed for students interested in a career in decorating cakes. You can also learn the Wilton Method of cake decoration outside of the Wilton school classes by looking for cake decorating instruction at local craft stores and culinary schools. If none of these options will work for you, you can even learn all aspects of cake decoration with online courses you can take at home.

Wilton Cake Classes - Introduction to Gum Paste

Introduction to Gum Paste is a beginner's course in how to make gum paste flowers and arrangements. Learning to work with gum paste will take you a long way in designing and decorating all styles of cakes. The class is offered over four days in three-hour sessions covering the following lessons.

Day 1: Demonstration of the use of gum paste; how to prepare gum paste; how to make gum paste leaves, a rose base, and a daisy center
Day 2: Making gum paste rosebuds, roses, and daisies
Day 3: Making gum paste orchids, stephanotis, and calla lilies
Day 4: Highlighting; assembling and finishing orchids and calla lilies

Wilton Cake Decorating Classes - Introduction to Rolled Fondant

Introduction to Rolled Fondant at the Wilton school, in three 3-hour sessions, includes cake decorating instruction on the basics of using fondant. Students practice fondant decorating techniques to make a complete display cake that they can take home.

Day 1: Basics of using fondant, including covering a cake with fondant, making fondant bows, and crimping and embossing
Day 2: Making flowers and leaves; using fondant molds and ejectors; fondant cutouts
Day 3: Assembling bows; sponging; making drapes; positioning flowers on the cake

Wilton Cake Classes - Introduction to Sugar Artistry

Another of the beginner Wilton decorating classes is Introduction to Sugar Artistry. In this class you'll learn the art of making sugar decorations, including recipes, pulling, and molding. Students get to take home floral cake toppers and bows made in class. The following topics are covered in one 9-hour session.

Explanation of recipes and sugar art equipment
Making simple leaves and flowers
Creating a floral cake topper
Explanation of Isomalt sugar substitute, including recipes and equipment
Making sugar cages
Using spun sugar and bubble sugar
Demonstration of sugar molding
Making sugar roses
Creating ribbons and bows

More Cake Decorating Instruction at the Wilton School

There are dozens of Wilton cake decorating classes available at the Wilton school in addition to the three featured here, but these are an excellent beginning in cake decorating instruction. If you complete one of these Wilton cake classes, consider an advanced course to add to your skills. Try a class focused on a theme, like Sugar Artistry for the Holidays, or one that adds new techniques, such as Advanced Fondant Art. With any of the Wilton cake decorating classes, you'll learn everything you need to know to make beautiful cakes for all your special occasions with family and friends.

Acai Berry Pill Rip Off - 3 Important Tips to Avoid Being Scammed!

Acai Berry Pill rip offs have stolen the center stage few months after acai berry seemed to be reaching the peak of its popularity. This happened because many people were taking advantage of vulnerable consumers who were desperate to lose weight. These consumers were really trying to do almost everything to give them that sexy, fit, and healthy body they have always dreamed of!

It caused bad publicity for the superfruit and this is considered very unjust. This wonder fruit is really very effective. Brazilians used acai berry before as a plain cure to small wounds until later on, they found out the overwhelming health benefits that this small but wonderful fruit has. Since then, it became increasingly popular and in demand, especially when it was featured in the famous and highly credible television programs of Winfrey Oprah and Rachael Ray.

These rip offs have definitely caused slow growth for acai berries. Lots of people still believe and continue to patronize this superfruit, and below are 3 important tips to avoid being scammed:

1. This superfruit is now available in a range of products, from juices, supplement pills and capsules, powdered form, ice cream and gelato flavors, and cereals among others. Make sure you read the label well before you purchase any of these products. You can distinguish a genuine acai berry product simply by looking at its label content.

2. Another way to avoid rip offs is to look if they have a return policy. Genuine products have guaranteed return policy if for instance, it was not effective for you. Moreover, they have free trials so it is better to order these free trials first.

3. Lastly, to avoid being a victim, make sure you are getting it from a reputable and licensed store. You can also get it online. Many good sites have this superfruit. You can be sure that they are selling genuine acai products only.

Carnival and the aliment of Nafplion Greece

Donuts and Gelato two of our favorite snacks found in Nafplion during the Carnival Festivities. Inspiration for the carnival lies in the fact that during Lent, traditionally no parties may be held and many foods, such as meat, are forbidden. It is natural for people to have the desire to hold a large celebration at the last possible opportunity before fasting.



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

Rome: Dining

Smart Travels



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

Guess Handbags, Purses and Bags

Guess was established in the early '80's and has since become one of global lifestyle brands. Today, Guess designs, markets and distributes full collection of women, men and children's apparel, as well as handbags and accessories. Many women consider this brand's handbags, Guess purses and Guess bags as among the "must have" items in their wardrobe.

At present, handbags are not just fashion statements anymore. Bags must be large, sturdy and functional to support the needs of the modern woman. It is not unusual for women to more than one bag. A vital necessity for one bag is not adequate to carry everything she needs.

Guess handbags are trendy that complements every fashion-conscious woman's lifestyle. Most retail stores sell Guess purses between $50 to S150, making this an affordable luxury. Top choices among this brand's bags are:

1. "Arm Candy Croco" Satchel
2. "Tribal" Hobo Bag
3. "Festival" Satchel
4. "Gelato" Hobo Bag

As a Guess handbag lover, you would want to buy the authentic bag. Here are ways to spot the fake bags:

* When there are bags offered in a non- Guess outlet, head online Guess Website to see the list of bags currently in the market. If it is not listed, the bag is a fake.
* Examine the outside purse; the stitches must be tight and flawless; if stitching is shoddy, it is a dead giveaway.
* Go over the hardware of the bag; it must have the brand logo outside, as well as on the zipper. Without an outside logo and on the zipper is a surely a fake.
* Check the inside part of the bag. A real one has always a fabric lining, either cotton twill or similar fabric.
* Find out if there is a label since all designer bags have labels inside the handbag.

This brands handbags, purses and bags come in different styles, textures, shapes, colors, and materials. They are not only durable but also fashionable and the price is affordable. The design is changing based on the dictates of fashion but one thing that never changes is the secrets that are found within the confines of the handbag.