A Review of Weight Watchers Smart Ones Mocha Fudge Sundae: Signature Sundaes

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I am a fan of many Weight Watchers Smart Ones brand frozen dinners and desserts. This brand helps dieters out and that is always good. Recently, I spotted a box of Weight Watchers Smart Ones Mocha Fudge Sundaes in the frozen desserts section of my local grocery store. This treat did tempt me. I decided to purchase it, try it out and write a review all about my experience with it. Here is what I discovered!

Smart Ones has a new line of frozen sundaes out and they are now available in a box of four. The box of Weight Watchers Smart Ones Mocha Fudge Sundaes that I bought had two in them. The price was an affordable one dollar and a bit more. I noticed that the new four pack sundaes cost around four dollars. I am glad that I got to try the two sundae pack boxes. I love chocolate and this dessert does deliver that. A mocha fudge sundae is what you get. This treat has low fat mocha flavored ice cream, chocolate cookie crust, mini chocolate chips and fudge sauce. Mercy, that is quite a delightful combo. I could not wait to taste these!

These sundaes come in individual serving cups. You can microwave thaw these, or room temperature thaw them. Both ways work well, I discovered. When I tried this dessert, I loved it. It is chocolate bliss. The fudge sauce just makes this diet friendly dessert fantastic, in my opinion. The mini chocolate chips and mocha low fat ice cream were both delicious and very decadent. I actually could have done without the chocolate cookie crust. This sweet treat is fun and a winner! I rate Weight Watchers Smart Ones Mocha Fudge Sundae four stars out of five stars. A relative of mine flipped out over these. She is a chocolate lover.

One sundae has 160 calories. 35 of those calories are from fat. One serving has 4 grams of total fat, 2 grams of saturated fat, 0 grams of trans fat, 0.5 grams of polyunsaturated fat, 1 gram of monounsaturated fat, 5 mg’s of cholesterol, 85 mg’s of sodium, 27 grams of total carbs, 1 gram of dietary fiber, 15 grams of sugars and 3 grams of protein. One of these equals 4 weight watchers plus points. Food allergy sufferers should note that this treat has soybeans, wheat, milk and may contain tree nuts and almonds. A small amount of calcium is in this dessert. I enjoyed trying it and writing this product review about it. A fun, tasty, diet friendly and affordable ice cream treat. Smart Ones has frozen ice cream sundaes in many flavors like peanut butter cup, brownie and turtles, just to name a few.



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Four Nebraska Cities Land Spots on CDC’s ‘Top Binge Drinking Cities’

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Nebraska is known as the “home of the good life.” However, what constitutes a good life is up to debate — for some, it’s Nebraska Cornhuskers football. For others? Binge drinking.

Four Nebraska cities made it onto the Centers for Disease Control list of the top binge drinking cities in America for 2010. The CDC defines binge drinking as “males having five or more drinks on one occasion, females having four or more drinks on one occasion.” Lincoln, Norfolk, Grand Island and Omaha all ranked in the top 20 for binge drinking in 2010. Nearly 19.4 percent of Grand Island residents admitted to binge drinking in 2010; 19.5 percent in Omaha; 20.2 percent in Norfolk and 22.7 percent in Lincoln.

Three of the cities — Norfolk, Lincoln and Omaha — have major colleges in city limits or nearby, which might explain the high numbers. Grand Island is not generally considered a college town.

The battle with alcohol and its effects remains one of the top priorities of state officials — and for good reason.

* 12,399 people were arrested for drunk driving offenses in 2010, according to the Nebraska Department of Roads.

* 33,212 accidents occurred in the state in 2010, according to the state statistics. Of those,1,687 were caused by alcohol.

* 46 fatal accidents in 2010 were attributed to alcohol, with 53 total people killed. The total number of people killed in traffic accidents in 2010 was 190. With those numbers, nearly a third (28 percent) of those deaths on Nebraska roads were because of alcohol.

* The most common blood alcohol level of those involved in fatal accidents was .17, two times Nebraska’s legal limit of .08 BAC.

* Major changes were made to Nebraska’s drunk driving laws for 2012. One of the new laws allows first or second offenders to choose between losing their licenses or installing an interlock breath analyzer in their vehicles.

Most Nebraska cities and towns have inadequate public transportation, making it impossible for those convicted to get to school and work.

“The idea is protect the public, and at the same time allow the defendant to take advantage and get back and forth to work or AA meetings,” defense attorney Jim Schaefer told KETV.

* Another new law requires a mandatory two-year prison sentence for those convicted of five or more drunk driving offenses. Habitual drunk drivers are also now limited to a BAC of .02.


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The Long and the Short of it — Hair, that Is

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Original post on xoxoxo e

I just got a very short haircut, very similar to how I wore it in college, and I feel so free. Like a ton of weight has been lifted from my shoulders. I am getting lots of compliments and even shock, at my “bravery” to cut my hair. It got me thinking about different hair lengths that I have had through the years.

Sitting in the playground watching my daughter swing (with her luxurious long locks ) I see that she is also free, and soars. But maintaining her hair, keeping it free from tangles, is admittedly, a chore. As I look around at the other women, moms, in the area, every single one of them has shoulder-length or longer hair. And every single one of of them also has their hair tied back in a ponytail or a twist or some other way to keep the hair out of the way, out of their face.

“Of course, the only people who like it are gay men and my girlfriends. Straight men across the board are not into this hair!” Michelle Williams, who embodies the modern pixie cut, (Huffington Post, “Do Most Men Prefer Long Hair On Women?”)
Long hair is so tied to ideas of femininity. I got my haircut last week, after thinking about it for quite a while (I had a ’20s-style bob, with long locks in the front, shorter in back, but still far above the shoulders. It’s been quite a few years since I’ve had really long hair.) I wanted a change, a noticeable change. When I picked my daughter up from school after the salon visit, she didn’t hide her disapproval of my new look. Normally I’m her idea of perfect (I’m going to enjoy this state of being for as long as it lasts), so I have to admit I was a little hurt at first. When I asked her why she didn’t like my new ‘do she said she liked my hair better long. Why? She couldn’t really answer.

It’s hard not to relate her reluctance to see her mom with a short hairstyle as something she has been programmed not to like. Although I have avoided spoon-feeding her Disney princesses, Ariel’s long red locks are pretty hard to avoid. She barely remembers when she had an adorable pixie haircut a few years ago (she’s almost eight years old), but she hasn’t wanted to have short hair since.

When I was pregnant and had very long hair one of my friends predicted I would chop it all off as soon as I had my kid. I resented the implication that being a mom would mean that I had to change everything. I had already made some hairstyle sacrifices, not dyeing or highlighting my hair for nine months. Did she expect me to start shopping for mom jeans immediately, too? I actually kept my longer locks for quite while, and since my daughter was born, have experimented with different looks, lengths, and styles. My recent chop has more to do with my Florida lifestyle and desire for a change. I love being outdoors, walking on the beach, and I was tired of tying it back or brushing it out of my face. Now it’s no muss, no fuss.

An ex-boyfriend once told me with authority that I looked best with shoulder-length hair. You can guess what length it hovered around throughout most of our relationship. Do men really prefer long hair? Are long-haired women sexier? Is it a biological preference as some have said, that longer hair, because it takes longer to grow, somehow imparts the message that a woman has better health (might be a better mate)? Or is it all the centerfolds viewed since boyhood featuring long-haired beauties that cause men to think long hair is where it’s at? Women and men seem to want long hair on our heads, but nowhere else on our bodies.

Hair is time. Women with short hair always look as if they have somewhere else to go. Women with long hair tend to look as if they belong where they are, especially in California. Short hair takes a short time. Long hair takes a long time. Long hair moves faster than short hair. Long hair tells men that you are all woman, or a real woman, or at the very least a girl. Short hair always makes them wonder. Short hair makes children ask each other – usually at the school-yard gate, when parents are late – “Are you a boy or girl?” Men married to women with short hair should not have affairs with women who have long hair kept up with many little pins and combs. Once you have cut your hair you have to remember to wear lipstick, but you can put away the brush, elastics, and the black barrettes in the form of shiny leaves with rhinestone hearts. When you cut your hair you lose a nose and gain a neck. A neck is generally better than a nose. It does not need to be powdered, except on extreme occasions. It does, however, need to be washed more often. Joan Juliet Buck, ON SHORT HAIR (c1988)

There are tons of pop culture examples of short-haired beauties, but the tyranny of long hair remains. I don’t know if I will get the urge to grow it out again after having it short for a while. But I don’t feel I need to have it any particular length to feel pretty. If anything, I feel even more feminine. People can really see my face now. I like my new hair. It’s fun and flirty.

Since my initial shock at the kid’s lackluster reaction, she has gone around telling everyone we know, “My mom got her hair cut!” It’s not exactly an endorsement, but she is at least enjoying celebrating and advertising the change, if not the style.


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How is Barley Malted

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It is interesting to note that the beer styles made famous by each of the world’s famous breweries are the available ingredients but more so the process of malting barley. In modern breweries, there is a separate department that determines the qualities of the malt they brew with. Malts are not only used in making beer, scotch, or whisky but also used in making a variety of confectionery products and other drinks. However, the malting process is usually synonym with malting barley, which is used in the brewing process. Barley is the most commonly malted grain as it has a high enzyme content to convert their own starch to sugar. Let’s get to know in detail about how barley is malted.

What is Malting?

Malting to put it in simple words is the process of controlling the sprouting of cereal grains, or occasionally the seeds of pulses, under certain controlled conditions. The selected grains are soaked in water to allow them to sprout and accelerate the germination process under optimal environmental conditions favorable for sprouting. Just when the grains gain a moisture content of 46%, they are transferred to malting furnaces. They are then dried to stop the germination process in huge kilns by raising its temperature to about 122° F or above for the desired color and specification. The next section goes in detail about how barley is malted and used in the brewing process.

How is Barley Malted?

There are three stages involved in malting barley. However, before that there is a selection of raw barley that’s suitable for brewing. A professional maltster selects the kernels. One can only gauge grains by its look and feel, however, the professional maltster looks beyond this for suitable moisture content and the amount of protein in the grains. Once the barley is selected, the first stage of malting comes into picture, “steeping”.

Steeping
Steeping is the first stage of malting, the main purpose of which is to let the seeds seep in enough moisture content by weight to sprout successfully. Steeping has two sub-stages, wet steeping and air rests. The kernels are steeped in cool hard water for not too long or too short, but just enough time for the seeds to begin sprouting. The moisture content in the barley is checked, to make sure that it has taken about 42-46% moisture by weight, the water is then drained and the grains are put to rest. This is called an air rest. The moisture content in the malt will determine its color. The more the moisture content the darker is the extraction of the malt.

Germination
The second stage of barley malting is germination. Once the steeping process is complete the seeds are spread out on malting beds and allowed to germinate. The degree to which sprouting of grains is accomplished is called modification. Therefore, the goal of this stage is to allow uniformity of modification. The speed of germination is controlled by a specific temperature and by maintaining the moisture content. Too wet and warm conditions may encourage growth of mold and on the other hand, too dry and cold conditions may discourage sprouting. The germination stage takes around 3-5 days. The grains are inspected time and again, to ensure that all the seeds are sprouting and modifying at the same pace. Again the germination process is allowed to proceed slightly farther than usual for darker color malts.

Drying and Kilning
Once the seeds are fully modified, they are immediately dried to curb the sprouting process further. Drying and kilning is the final process that gives the malt its final desired character and flavor. Drying the seeds stops the sprouting process, converts the endosperm to starch granules and finally to sugar. The grain at this point of time is called “green malt”. Maintaining a specific temperature while drying the grains is also an important factor as extreme temperature conditions may inactivate the whole process. The entire drying process takes about a day or two. Then comes kilning, that is, roasting the green malt to develop its final flavor. This process involves regular stirring of the malts for a more uniform final product. The final product ranges in color from very pale to amber, to chocolate.

The malt is divided into two main categories namely base malts and specialty malts. The base malts have the ability to convert their starch into sugar and usually are used to produce lighter beers. Whereas, specialty malts have little diastatic power (ability to convert their starch into sugar), but they are used to produce darker beers and increase the viscosity of the beverage.

This malt is then put through a machine known as a deculmer, to remove small rootlets emerged during germination. The by-product of this malt serves as animal feed, since it has higher protein content as compared to barley. The final malt is stored in a cool and dry place until it’s sent to customers or actually used for brewing beer.


Buzzle: Food & Drink

Q&A with Artist Amelie Mancini

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It has been said that baseball is the All-American game. Perhaps even more American is the idea of baseball cards. So imagine my surprise when I came across some really neat baseball cards made by a French artist – Amelie Mancini. As if the cards weren’t cool enough, it turns out that Mancini now lives in Brooklyn and is a Mets fan.

Before producing baseball cards, Mancini had a solo exhibit in 2010 entitled, “Sacrebleu! Napoleon Would Have Made A Fine Shortstop.”

One day Mancini began to search out facts about baseball and caught on to the wide variety of information available online. As an artist she was naturally drawn to the quirky side of what she found. The idea was hatched to create baseball cards based on these weird things that help make our modern heroes seem more like everyday people.

The first series, consisting of 10 cards, is called Bizarre Injuries and features players ranging from little-known journeymen to Hall of Famers. Their common bond is that they hurt themselves off the field in a way that can’t help but to make you laugh, perhaps similar to something that your uncle or cousin did once and the family still makes fun of him for doing.

Recently, Mancini graciously agreed to answer some questions about her cards and life.

What is your background in art?
AM: I’m a painter and printmaker. I went to the Sorbonne University in Paris.

How did you become interested in baseball?
AM: Friends of mine took me to Shea Stadium one September afternoon of 2007. Mets lost, but I discovered baseball. Over the next year or so, I became more and more interested in the game as I watched and read about it. I finally understood the rules and that the team I had picked wasn’t an easy choice. By then it was too late, I’d already gotten a Mets tattoo.

Do you remember the first baseball cards that you saw and what was your reaction to them?
AM: The first time I looked at baseball cards and really paid attention was when my boyfriend brought home from his parents’ house a big box full of old cards and there were quite a few 86′ Mets in there. I remember thinking this is awesome! Also that I had turned into an 8 year old boy.

What made you think of using linocuts for cards?
AM: It’s easy, cheap, fast.

Explain the process that goes into making these cards.
AM: I come up with a design, I make a drawing, I carve the block, I print the card by hand on a letterpress. Then I wrap them in the printed vellum package and sew them shut. A one-woman operation.

Is there anything on the back?
AM: The back is a postcard – room for a note, stamp, the usual, plus the Left Field Cards logo.

What are the dimensions of the cards and how much does each one weigh?
AM: 4×6 inches. I have no idea how much they weigh. I use a letterpress cotton paper so on the thicker side.

AM: They’re sold on the website, at craft fairs and two Brooklyn bookstores: BookCourt in Cobble Hill and WORD in Greenpoint. Right now I’m sold out but I’m printing more, so place your order anyway and get on the waiting list! I’ll start shipping the new packs after January 6th.

How many of each card is produced?
AM: I’ll keep printing as long as people want them. So, an infinite number of cards.

What’s the best way to display these cards?
AM: You can frame them, put them on your fridge, use them as bookmarks, mail them to your baseball friend or favorite player, whatever you like. Trade them, you know.

Where can we see your other baseball-related art?
AM: You can see a series of paintings at www.ameliemancini.com.

How do people purchase your cards?
AM: Through the website, www.leftfieldcards.com, or at those two bookstores I mentioned if you’re in NYC. Check the website or the Facebook page for special events and markets, or new distributors.

What do you plan on doing next?
AM: Make more! I have a ton of series already planned out. I’m having a lot of fun. Next series is Edible All-Stars. Spoiler alert: Darryl Strawberry is one.

*****

In all, Mancini plans to make five different series of her unique cards.

Series 1 – Bizarre Injuries
Series 2 – Edible All-Stars
Series 3 – Curious Second Careers
Series 4 – Remarkable Mustaches
Series 5 – Men With A Van

*****

This article was first published at http://mets360.com/?p=8860, my blog about the Mets. Please stop by and visit and see the pictures that Amelie sent to me but Yahoo wouldn’t let me use.


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Euro zone inflation dips in December, opens door to ECB cut (Reuters)

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BRUSSELS (Reuters) – Consumer prices in the euro zone fell more than expected in December, data showed on Tuesday, signaling a retreat from a November peak and giving the European Central Bank more room to cut rates to historic lows as the economy heads for recession.

Inflation in the 17 countries sharing the euro was 2.7 percent in December on an annual basis, revised down from an earlier estimate of 2.8 percent for the month, the European Union’s statistics office Eurostat said.

Economists polled by Reuters had expected inflation to remain at 2.8 percent in December.

Stripping out volatile energy prices, the main driver behind inflation in late 2011 that pushed it to a 3 percent peak in September, October and November, inflation was 1.9 percent.

That is at the ECB’s target of below, but close to 2 percent that the Frankfurt-based bank judges to be right for price stability.

The euro zone’s economy is anything but healthy at the moment, as it heads into a likely recession in 2012 after gross domestic product probably contracted in the fourth quarter of 2011 and is expected to do so again in the first quarter of 2012.

The bank has made two 25 basis points cuts since Mario Draghi took over as president in November and many economists expect the ECB to take rates to below 1 percent for the first time ever in the coming months. The ECB kept rates unchanged at its last meeting earlier this month.

Fuels for transport, heating oil, gas and electricity had the biggest impact on inflation in December, and a reading without energy and food took it down to 1.6 percent.

Energy inflation rates was a massive 9.7 percent in the month, compared to December 2010, Eurostat said.

(Reporting By Robin Emmott; editing by Jan Strupczewski)


Yahoo! News: Economy News

Kid-friendly Recipes for Winter

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Everyone loves comfort food, especially in the cold and snowy months of winter. When it gets colder outside, we all crave something that will stick to our bones and keep us warm. When we think of comfort food, we often think of recipes that are expensive and difficult to make, which can lead us to want to order pizza every night, just for something gooey and warm. Next time you think you might want to hit the speed-dial for the pizza delivery guy, however, try these great recipes that will stick to your bones and that the whole family will love.

Alfredo Sauce with Bowtie Pasta and Veggies

Alfredo sauce is surprisingly easy to make, and won’t drain your wallet, either. Start by boiling water and making your favorite pasta according to the instructions. Bowtie pasta is great with this sauce because it holds the sauce well, and it’s bite-sized for the kids to eat easily, but you can use whatever pasta you want. While that is going, melt half of a stick of butter over medium heat, then add one cup of heavy cream. Simmer it together for a few minutes, and then add a cup and half of parmesan cheese and garlic to taste. Whisk it together, and then add some dried parsley to taste. Spoon it over the pasta and add whatever veggies you have available.

Baked Mac and Cheese “Cupcakes”

Baked mac and cheese is always a winter favorite. It fills you up and tastes really, really good. To make baked mac and cheese a little more kid friendly (and portion friendly!) just take your favorite recipe and, instead of baking it in a casserole dish, bake it in muffin tins. You can even go a step further and add a crust by crushing your favorite, cheesy crackers and mixing them with butter and cheddar cheese. Press the crust into the muffin tins, bake it for five minutes to get it crispy, then prepare your baked mac and cheese and spoon it on top of the crusts. Then, bake the mac and cheese and enjoy.

Beer Chicken

Beer chicken is delicious, and non-alcoholic, believe it or not. The alcohol cooks off while the chicken is cooking, and what’s left just serves to make the chicken really moist and tender. Take four chicken breasts, bones removed and skin on. Coat them in flour and brown them in a pan with a little olive oil. Then, put the pieces of chicken in the slow cooker and add half a cup of beer in it. Cook it on high for about three or four hours and, voila, you have delicious chicken. Serve it with asparagus or broccoli and wild rice for a true winter meal.

Ravioli Casserole

Ravioli casserole is truly like the lazy man’s lasagna. If you’ve ever tried to make lasagna before, you know it is very difficult and time-consuming. By using ravioli instead of layering cheese, meat, and noodles, you can take the prep time down to about half. Use whatever kind of ravioli you choose, and whatever kind of sauce you choose, as well as whatever kind of cheese goes with your ravioli. Make the ravioli according to the instructions on the package. Then, make your sauce. Spoon one-third of the sauce on the bottom of a 9-inch by 13-inch pan, then layer half of the ravioli on top of the sauce. Follow this with half of the remaining sauce and top that with cheese. Then, layer the remaining ravioli, sauce, and cheese – in that order – on the top. Bake it in the oven for 25-30 minutes at 375 degrees, or until the cheese on top is bubbly and golden brown.


Buzzle: Food & Drink

Flowerhorn Fish

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One look at the flowerhorn fish and it’s easy to understand the frenzy it sparked off in Singapore a few years ago. This gorgeous creature with the trademark bulging forehead and vivid hues had fish fanatics the world over paying insane amount of money to own one. And why not? Thought to bring the owner good fortune and prosperity, the flowerhorn fish managed to create a splash in the aquatic world. We have a few flowerhorn fish facts lined up for your delectation.

Flowerhorn Fish Facts

The Good

It all began with the Malaysians and their inclination for these bulky-headed fish, known as Karoi or warships. The flowerhorn fish found a place in the hearts of the Taiwanese, who considered them harbingers of prosperity. Soon enough, a feng shui connect was established. The nuchal hump, or protruding forehead resembled the forehead of the Chinese God of longevity. Some of the fish’s body parts matched other divine creatures, elevating its importance. The black markings on the sides sometimes look like Chinese alphabets. Its brightly colored appearance made it an attractive and coveted fish. Aggressive at first, these fish form a deep bond with their owners over a period as they get tamed, especially when the owners feed them with their hands. Its red eyes were known to cast the evil spirits away.

The Geeky

The flowerhorn cichlid finds its ancestors in the red devil cichlids (Amphilophus labiatus) and trimac cichlids (Amphilophus trimaculatus), from Central America along with the hybrid blood parrot cichlid from Taiwan. These fish were bred together in Malaysia, giving us the flowerhorn cichlid. Also called the Luo Han flowerhorn, they arrived in America during the nineties. They grow up to 12 inches and will keep you company for 10 to 12 years. Considering their size, they must be kept in a 20 to 30 gallon tank, in waters with a pH level of 7.4 to 8.0 and a temperature of 80-85°F. Their diet includes fleshy and live bloodworms, mealworms, small fish, earthworms, minced meat and shrimp. Their vegetarian delights are spinach, peas and lettuce.

The “Not So Good”

How would you like to have an aquatic pet that is not very different from humans? Well, the flowerhorn fish, being a product of human effort, has managed to pick up a few human qualities. For starters, it is an aggressive fish, and very territorial. Keeping more than one in a tank is not recommended, but if you insist, do separate them with a sturdy glass partition and give them time to start tolerating each other. This applies to two fish belonging to the opposite sex as well (Mars and Venus, anyone?). The aggressiveness scales new heights, as a flowerhorn can also injure itself if the tank accessories are too rough on the edges. It sometimes likes to launch itself, head first on to the glass walls, which explains the presence of several disfigured single fish in captivity. Be very careful while feeding it as it sometimes likes to bite the hand that feeds it. Among other human qualities, they also happen to have a ravenous appetite for food and reproduction as well.

The Outrageous

Controversy cannot keep its hands off a fish that is termed “a hybrid of hybrids”. Much noise has been made about how fish breeds have been modified to increase their attractiveness quotient. While the ecologists continued their protests, the breeding community made hay as the popularity of the flowerhorn fish soared. It was during this period that the breeders worked overtime to support the burgeoning demand, leading to a drop in the “quality”. The so-called good-looking fish earned returns and the unattractive and disfigured ones were saddled with the store owners. Not knowing what to do with the leftovers, they were thoughtlessly dumped in the drains of Singapore and Malaysia. These little horrors ran riot with their unrestrained breeding and demolished the local flora and fauna. Many local aquatic species became extinct, with the flowerhorns eating or killing whatever came their way.

All the controversies in the world have not been able to convince the flowerhorn fish fanatics into keeping other pets. When the ethical aspect of breeding creatures in labs is raised, there are silent whispers about how humans have done worse elsewhere. Whether you choose to love this fish or loathe it, there are several people around the world who have derived immense joy, companionship, and not to mention, prosperity from it.


Buzzle: Animals & Pets