Wrap Wise

Wrapping the bars in foil and cellophane not only makes them pretty. It also keeps them moist for weeks.

Brain Foods

ALMONDS
These oval nuts are an excellent source of vitamin E. It has been reported that higher levels of vitamin E correspond with less cognitive decline. But! Be careful that you don not go oerboard withthis brain-booster. Too much almonds may just expand your waistline.

BROWN RICE
These pink to reddish cuties promote cardiovascular health and good blood flow throughout the organ system, including the brain. Make sure to ad this and other whole grains like popcorn, whole grain bread and oatmeal to your daily diet.

GREEN TEA
This has high level of anti-oxidants, catechins, vitamins C and A, L-Theanine, even Flouride. But perhaps, the most important is ECGC (Epigallocatechin Gallate), a compound found uniquely in green tea that has been known to posses superb anti-cancer, anti-aging and over-all health benefits.

Oven Do's and Dont's

DO'S:

• Do preheat oven 10 minutes before baking.
• Do put the oven rack at the center of the oven for proper heat distance.
• Do use an oven thermometer to make sure you are baking at the proper temperature.
• Do clean up any spill on the oven floor o they will not burn when oven is used again.

DONT'S:

• Don't let the pans touch the sides of the oven or touch each other.
• Don't put the pans one on top of the other when baking two racks. Stagger them so heat will still circulate properly.
• Don't open the oven door until at least half of the baking time has passed.

Pastries

Pastries refer to a variety of baked products made with a high proportion of fat to flour and with a very little liquid. They range from crumbly shortcrust to flaky puff pastries to light choux pastry to paper thin and flaky strudel.

• Shortcrust dough is made by combining fat and flour and adding just enough water to bind the dough. This is used for pie crusts, as well as in the preparation of tarts and pastry turnovers.
• Choux pastry is different because before it is baked, it is cooked first. A mixture of water, butter and flour is cooked before egs are added to make a rich and soft dough that is spooned or piped out. It is then baked until crisp, brown and well-puffed.
• Strudel dough is still another one-of-a-kind dough because it is made with warm water and melted butter or oil. The dough is kneaded vigorously then rested. It is then stretched out paper thin so that the baked product will be flaky and crisp.

Patries are fun to make simply because once you have mastered making the different doughs, you can come up with your own variations using sweet or savory fillings.

Too Salty Soup

Here's the remedy:
To rescue an overflavored pot of soup, drop a whole and peeled potato into the soup. Simmer for 15-20 minutes. Remove the potato. The starchy spud will absorb the saltiness of the dish, leaving your soup good as new. Still find it too salty? Repeat the process until you achieve your desired taste.

Table Setting Ideas

MONOTONE
Create a bold statement by splashing a single color in varying shades on your table. Getting confident and cool!

WHIMSICAL
Get festive with colors and patterns. Lay out a pristine, white tablecloth and set out a mix of cute and cheery pieces.

HOMEGROWN
Turn your table into a proud Filipino spread by using wood, capiz, pandan and other local materials. Add uniquely native items, like tribal figurine, as an example.

SOPHISTICATED
Black and white combination is an undisputed classic but do not be afraid to add a pop of color, like red or hot pink. Also, bring in sleek of elegance with the use of marble or metal.

SIMPLY CHIC
A beautiful table presentation need not be expensive. Look for fabric on bargain and get enough yards to cover your table. Head to a weekend market for inexpensive plates and serving vessels.

Buying A Fish

Pick the freshest fish from the bunch by making sure...

• Its eyes are bulging and clear, not cloudy or red.
• The scales adhere tightly to the skin of the fish.
• If the fish has slime, it should be clear.
• The flesh springs back to its original shape when you press the body with your thumb.

No Piping Bag?

Here's the solution: Just place the sauce in a plastic bag and cut off one corner tip to create fine lines when you drizzle.