Most would agree that fresh herbs and spices supply the best flavorings for your cooking. Unluckyly, it’s not easy to keep fresh herbs and spices on hand at all times, so many of us have a stockpile or dried herbs and spices in our kitchens.

A spice is a dried seed, fruit, root, bark or vegetative substance used as a food additive for the purpose of flavoring. I’m certain you all know that. But I’m certain many of you have spices on your shelf that you rarely use. Then a recipe comes along and you question whether the spices are still good. I’ve supplyd some information on the shelf lwhethere of spices and herbs below.

Ingredient Shelf Lwhethere

Ground Spices 2-3 years

Wgap Spices 3-4 years

Seasoning Blends 1-2 years

Herbs 1-3 years

Extracts 4 years, apart from pure vanilla, which lasts forever

Still not certain, then use these guidelines:

Check to see that the color of your spices and herbs is vibrant. If the color has faded, chances are so has the flavor.

Rub or crush the spice or herb in your hand. If the aroma is weak and flavor is not obvious, it’s time to replace it.

Store herbs and spices in a tightly capped container, and keep away from heat, moisture, and direct sunlight. Replace bottle lids tightly immediately after use.

To minimize moisture and caking, use a dry measuring spoon and avoid sprinkling directly into a steaming pot.

Check the freshness date on the container.

Did this recipe make you hungry? Do you endelight cooking and trying new recipes? chef Tom shares his favorite recipes, videos, cooking gratuitys and resources on his blog http://www.cheftomcooks.com

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If you're new here, you may first want to get a copy of my information and resources jam packed handbook on your right. Thanks for visiting!

Author Mike Schmoker followed up his two other “Results” books with the best and most motivating yet. This book pleads with educators and administrators to assist in the immediate convertation of American schools. He describes in detail the “buffers” that American schools have created which have led to the illusion that a high percentage of American schools are actually effective (which he points out in detail, actually are not). This “buffer” that Schmoker describes has led to teacher isolation, lack of quality instruction, and to the reality that administrators are virtually devoid of influence when trying to effect the quality of instruction. This is a sample of some of the startling statistics Schmoker presents, (page 18):

• “Classrooms in which there was evidence of a clear learning thingive: 4 percent”

• “Classrooms in which there was evidence of higher-order thinking: 3 percent”

• “Classrooms in which non-instructional activities were occurring” 35 percent”

(Note: to get specwhetherics on this research-based study, visit his book) One of the most motivating features of this book is that the author reminds educators of how much they already know about effective teaching practices, specificly as a collaborative group. Often educators are fixated on new programs, more fabrics, more workshops and the need for more money. This quote is an example of this idea, “We have relied far too much, with deurgent results, on a failed model for improving instructional practice: training, in the form of workshops or staff development.” Chapter 8 of this book entitled, “Professional Learning Communities” is a pro-active approach to reforming schools and demonstrates Schmoker’s tregret value of educators. As for administrators, don’t feel left out because Schmoker is fully aware of your limitations, boundaries and lack of support. Again keeping pro-activity in mind, Schmoker proposes several solutions which will change educational leadership and its effect on instructional quality. This is one of the very few books that doesn’t try to state the issues with a politically right point of view. His writing style is blunt yet lacks negativity. In fact, this book has the effect of ccorridorenging educators to make some simple and high effective changes TOMORROW, that can produce immediate results. This ending quote from Results Now demonstrates why I give this book 5 stars (on a 5 point scale) for educators and educational leaders and as guessed, is proposeed as a MUST READ. (From Page163’s CONCLUSION, “WHY NOT US WHY NOT NOW”): “With so much at stake, is there any decent reason to postpone what could be education’s terrificest moment?”

Note from me : This book is startling when you first read it mainly because of the statistics he shares and what was found inside our American classrooms, but these startling revelations are what truly should provoke all educators, leaders, and parents too, to make serious changes in the American school system.

Kristen Gonzales

Educational coach, refer toant and literacy coordinator http://www.raiseme.net

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In honor of bad food-lovin’ Homer Simpson – and to coincide with the premier of The Simpsons big-screen debut – Burger King has rolled out its Ultimate Double Whopper, with its two fire-grilled beef patties, four slices of American cheese, and 8 slices of sizzling bacon. D’oh! Let’s not forget the secret sauce that makes Whoppers so good… and so drippably messy for the drive-thru diner whose steering wheel doubles as his lunch table.

I surfed the Burger King Web site but couldn’t find the nutrition numbers for this “limited time only” Ultimate Double Whopper. However, I decided to play food detective and use the resources at hand to compile a close proximity to the actual damage you are doing while feasting on this beefed-up Double Whopper.

The BK regular double whopper with cheese has 990 calories, 64 grams fat, 24g sat fat, 2.5 g trans fat, 195mg cholesterol, 1,520mg sodium, 52g protein and 52 grams carbs. Add 8 slices of bacon and you get an extra 120 calories (I thought it would be much higher but then again what they call a slice I call a bite), 8g fat, 40mg cholesterol, 400mg sodium and 8g protein.

We’re almost done with this Homer’s sandwich of epic proportions. We still need to add the numbers for the extra two slices of cheese. By craftily counting the difference between a hamburger and a cheeseburger, then doubling it, I got an extra 80 calories, 8 grams of fat, 5g saturated fat, 1g trans fat, 30mg cholesterol, 400mg sodium, 2g carbs, 2g fiber and 4g protein.

The final tally… well, you can do the math. My brain is tuckered out from all this dietary detective work! And frankly, I don’t want to know!

Chew on This: It could be worse… Burger King boasts a Triple Whopper for the can’t-get-enough kind of customer.

John McGran write unhealthy grocery product reviews as Mr. Bad Food at http://www.badfoodgoodfood.com

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Diamond Advertising and Sales - Weight Requirements

Are you in the business of selling diamonds and gemstones? Are you aware of the requirements placed on those who advertise or sell diamonds and gemstones? According to the Federal Trade Commission (FTC), you must be sure to accurately describe the item you advertise or sell. For example, a diamond described in decimal points of a carat must be accurate to the last decimal place. A diamond represented as .30 carat should weigh between .295 and .304 carats. If you describe it with only one decimal place, such as .5 carat, it should weigh between .495 and .504 carats. If you describe the diamond weight in fractions, such as ½ carat, then the weight should be between .47 and .54 carats. Further, any advertisement must include the disclaimer that advertised weights are not exact, and disclose the range of weights within that fraction.

Treated Gemstones and Diamonds

Some gemstones and diamonds are treated or enhanced for the purpose of increasing the longevity of the gem or for enhancing the appearance of it. Some are treated with heat applications, usually to lighten, darken, add color or enhance the clarity of the gem. Some gemstones and colored diamonds are treated with irradiation to add more color to them. In order to lessen the visibility of imperfections, or to improve the clarity and appearance, some gems are impregnated with colorless oils, wax, or resins. Fracture filling involves the use of colorless glass or plastic injected into the gem or diamond to improve appearance and durability by hiding cracks or fractures. Diffusion treatment adds color to the surface of colorless gemstones while leaving the core colorless. Some gemstones are dyed to improve color and uniformity. Some gemstones are lightened or brightened by bleaching. Laser drilling is used to remove dark inclusions from diamonds to improve the clarity of the stone.

Disclosing Treatments to Diamonds and Gemstones

In certain instances, your customers should be made aware of treatments made to diamonds and/or gemstones. In cases where the treatment is not permanent, or if the stone requires special care, inform the consumer and supply instructions for proper care. Even when treatments are permanent, you must inform the consumer if such treatment alters the stones value. Federal Trade Commission (FTC) guidelines suggest disclosure in the following instances.

1.) If the color of the faded gemstone will fade over time, you should advise the customer that the gemstone has been treated, that the treatment is temporary, and that the stone will fade over time.

2.) If cleaning methods such as ultrasonic or solvent cleaning should be avoided for the treated stone, the customer should be advised that the stone has been treated, and what methods and solvents to avoid.

3.) If a diamond has been laser drilled to improve its clarity, and if the value of the diamond becomes less valuable than a comparable diamond that has not been laser drilled, inform the customer of this fact.

In the Federal Trade Commission (FTC) booklet “In The Loupe - Advertising Diamonds, Gemstones, and Pearls”, dealers of diamonds and gemstones are cautioned to disclose information about treatment at the point of sale and in any print advertisement, mail order catalogue, televised shopping program, and online advertisement where a consumer can purchase the treated gemstone without viewing the actual item in person.

Jim’s articles are from extensive research on each of his topics. You can learn more of diamond and gemstones by visiting: Diamonds

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