Bread Bag Clips

One of the best organizational items for household use is free...bread bag clips. These flat clips are usually stamped with an expiration date on one side and are blank on the other.

At your desk, the TV entertainment center or anywhere else a rat's next of electrical cords exist, this items will help you determine which plug goes with which electronic device. Whenever you need to unplug something, these identifiers immediate direct you to the correct connection.

Using a permanent black marker, write the name of the device on the blank side of the clip. I use them to label the TV, DVD, cable box, printer, iPod dock, chargers, small kitchen appliances and even lamps. Attach the clip to the cord next the the bottom of the plug so the labeled side is up. The next time you need to unplug something, you won't grab the wrong cord.

I Had No Idea

Last night I met a friend for a very late, last dinner out before I return to Florida today. He thought we should go to that steakhouse with the Australian theme. While he was on the way to pick me up, I called ahead to let them know of our arrival. While looking up the phone number online to our particular location, I stumbled across the nutritional information for the menu items available.

I was horrified to lean that one of those tasty fried onions with the creamy horseradish dip has a whopping 1560 calories, 185 grams of carbs, 84 grams of fat, 92 milligrams of cholesterol and 5510 milligrams of sodium. Even when sharing among two people, that is still 780 calories each, more than enough for a whole meal.

The entree doesn't fair much better either. A house salad with tangy tomato dressing, a 6oz. sirloin and small loaded baked potato racks up 1175 calories, 105 carbs, 59 grams of fat, 197 milligrams of cholesterol and 3645 milligrams of sodium, not counting bread and butter. Between the appetizer and dinner, I would eat enough calories for an entire day and almost double the daily recommended amount of fat.

Now, I am not bashing this restaurant...but I was flabbergasted as to just exactly how much I had consumed there over the years without knowing. The moral of the story: Check out the nutritional information when you eat out and make better decisions or...eat at home...you decide!

Don't Fall In The Red & Green Trap

The time has come to start digging out the holiday decorations from the attic, storage room or closet and start the process of decking the halls. As you meander through everything from last year and consider adding new pieces to the mix or if you are starting from scratch, don't fall in the predictable trap of a traditional red and green theme.

When I decorate my own home or a client's space, I let the existing decor play a part in the color scheme of the festive embellishments. One good idea to start...take one or two accent colors use in the area and really play that up. It is always a good idea to use the main color in the room too as a holiday decorating accent just to tie everything all together. Sometimes it is easier to pick a theme based on the room's use or the owner's interest and let your imagination run wild.

Some theme ideas I have used in the past are a Tuscan style with grapes and grapevine, snow flakes and animals, miniature toys, ornate Victorian or a variety of fruit and birds. Fill in the gaps between the theme ornaments with glass or newer-style unbreakable balls in the vibrant accent colors. I sometimes find it interesting to intermingle one dynamic contrasting color to the mix or accent with a metal like gold, silver or copper. Make sure you decorate evenly throughout the room for balance and you will have an amazing display in no time at all!

Thanksgiving Recycle

I'm sure we all got out bellies full yesterday with turkey and all the trimmings. Even though only three of us were eating, my mother still cooked enough for a small army. Now what do you do with the leftovers? Don't let a bit go to waste; recycle yesterday's meal into a variety of other dishes for the next couple of days.

Pick the meat off the bones of the turkey. Add some mayo, grapes cut in half, walnuts and a little salt and pepper along with your favorite dried herbs like tarragon or oregano for a quick turkey salad. Place the bones of the bird in a pot, covered with water, and simmer for at least an hour to make delicious turkey broth for now or freeze for later use. Fresh, whole-berry cranberry sauce is delicious as a topping on pound cake and cheesecake.

Mash up the leftover deviled eggs, adding a bit more mayo for a delectable egg salad sandwich. For left over vegetables, add them all to a pot with canned tomatoes and some of that turkey broth for a hearty soup or chop them up and make a scrumptious vegetable frittata for brunch. If all else fails, plate up the meal just as you had on Thanksgiving day, freeze individually portioned and enjoy the meal again in a few weeks when the turkey overload wears off.

Thanksgiving Traditions

Whether you spend the day watching the Macy's parade or football on TV, Thanksgiving Day, an all American holiday, has always been steeped in tradition.

Most Thanksgiving mornings I have been awakened by the smell of roasting turkey and delicious baked goods wafting through the house. Today, maybe you are hosting friends and family or traveling to be with the same. Either way, it is all about food and fellowship.

Growing up, we always decorated the house for Christmas today. While some of us are plotting our strategy for Black Friday, others are taking it easy after a glutton of Tryptophan and carbohydrates. Whatever you do, take a minute and remember all the traditions that have shaped your history of Thanksgiving.

Slamp Me Some Greens

I have been taking every opportunity on my trip to Georgia and North Carolina to consume as much collard greens as possible. They are a staple in southern cooking and are both delicious and nutritious.

While it may take a little time to cook them, collard greens are not difficult to prepare. These huge, dark leafy greens are high in antioxidants and calcium and are available year round but are at their peak flavor from the holidays through March.

To prepare you own batch, start with bunches three time the size of the serving portion you need. Collard greens cook down a lot so it will look like you have way too much when you get them home. Chop them coarsely, discarding the thick stems. In a large heavy pot, heat olive oil or pork fat and add saute for 3-4 minutes. Cover the greens completely with water, add salt and pepper to taste and simmer for 30 minutes to an hour. My grandmother always added a pinch of sugar and I usually do as well. Serve the greens with vinegar, hot sauce or even ketchup. Don't throw out the broth or pot likker as its called. It is delicious as a soup with cornbread.

Hey, Mister Postman

It is time to start thinking about holiday cards. I normally like to to mail mine the weekend after Thanksgiving to announce the holiday season and so my friends and family have lots of time to enjoy the card. First, start the process by making a list of all the names and addresses to whom you wish to send a card. It's a good idea to verify the address from the previous year before you start addressing the envelopes.

Once you have the number of cards you need to send, it's time to select your card for this year. I always like my holiday cards to reflect something about me, where I live, to portray a favorite holiday scene or activity or to coordinate with my holiday decorations. Holiday cards are now sold everywhere so go out shopping and select them in person or browse online and buy them there.

As I begin the process sending out the cards, I always sign all of the cards first with either a black or metallic pen, noting the year near the signature. Some people save holiday cards from year-to-year so they may find it nice later to know when they received this treasured card from you. Once all signed, stuff the envelopes. Next, transfer by hand, the names and addresses from your list to the front of each envelope. Make sure to either use return address stickers in the upper left hand corner of the front of the envelope or hand print it as well, along with the recipient's name and address.

A holiday stamp, available in different scenic designs, from the post office completes the presentation. Get started this week over Thanksgiving and have one less holiday chore looming!

The Counter Top Stand Mixer

One of the best investments I have ever shelled out cash for was my commercial series KitchenAid stand mixer. In addition to giving my kitchen counter top an air of professionalism, it has been one tool that consistently makes baking and cooking easier.

Originally, I purchased the mixer for making cake batter and homemade frostings. I soon discovered that there are many other uses of the mixer for everyday cooking as well. The first time I made mashed potatoes with it, I was hooked. I simply cut the potatoes up into small chunks, leaving on the skin. I then boiled them in water, drained, added them to the mixing bowl with a couple of tablespoons of butter and sour cream and some salt and pepper.

A paddle, wire whisk and dough hook were included with purchase. The paddle works well for mixing. The hook enables me to make homemade bread. The bulbous whisk makes easy work of fresh whipped cream. KitchenAid also offers many optional attachments; the possibilities are endless. I can produce fresh pasta at home with the pasta attachment. I can grind my own meat and make sausages with yet another. The juicer attachment squeezes fresh citrus for cooking and drinks. Still another allows me to turn the stand mixer into an ice cream or sorbet maker. What a wonderful invention!

Orange Cranberry Chutney

One of my favorite things about Thanksgiving is homemade orange cranberry chutney along side of a roasted turkey. If you are still eating jellied cranberry sauce, shame on you! Freshly made, chunky cranberry chutney is fast and easy to make yourself and once you try it, you won't go back to that glob from a tin can.

Fresh cranberries are in season now, so they are very easy to find and not expensive. To make 2 cups of this traditional accoutrement with a twist, start with 3 cups of whole berries in a saucepan. Add 1/2 cup sugar, 1/2 cup water and the zest of one orange. Simmer on low until the cranberries pop open and become juicy, about 5-10 minutes. Let the mixture cool and then chill before serving. Sometimes I like to add chopped walnuts for a crunch.

This chutney is a perfect accompaniment to not only turkey but is also great with baked chicken and ham. Try it yourself this Thanksgiving day and see if you start your own love affair with homemade cranberry chutney.

The Layered, The Better

Last night I arrived in Atlanta for the weekend. This morning I awoke to something I haven't felt since my trip to North Carolina last year for Christmas; a 40 something degree morning. Luckily, I remember how to prepare for dressing in cooler climates....layers.

Since this trip "up South" is for visiting friends and family and some holiday design work, casual clothes work just fine. I packed the usual jeans and cargo pants. I am a big fan of starting with a short sleeved T-shirt as a base so when it does warm up in the afternoon, you can peel off the outer layers and not sweat to death. I also love hoodies in different weights and thick zip up sweaters for variety since one day can be really cold and the next slightly warmer.

Of course I had to abandon the flip-flops in exchange for sneakers and loafers with warm socks. I also brought heavier weight gym clothes for when I have a moment to stop in at a gym for some cardio or weight training. A heavy coat is also a must but down filled vest are great for this time of year and work well with layering.

The sun is much lower in the sky now, especially the further north you go. It can be blinding in the afternoon so I have my sunglasses, of course. A final touch...a wool cap or toboggan to keep the heat from escaping the top of my head. My spoiled south Florida blood is thanking me today.

Follow The Yellow Brick Road Trip

Today, I am hitting the road north for a week’s vacation for the Thanksgiving holiday. I am packing up Serina, my pooch, and hitting the pavement. Usually, if I am traveling more than 3-4 hours away, I fly. This time, since I am going to be gone for a week, I need a car while I am there and am traveling with the dog, I’m biting the bullet and driving the 10-11 hour killer commute. I have ticked off all my pre-flight checklists. I thought I would share with you some of the things I do before I embark on a long road trip.

First, I make sure I have a full tank of gas before I start out. An oil change and a check of the air pressure in my tires is always a good idea. Since I will be traveling through a couple of states, I always carry along the iPod with high energy music to keep me alert and entertained. Since a regular radio station will fade as the miles go by, its very convenient to use satellite radio to keep track of traffic issues too. I always make sure to map my route and use a GPS device.

In the car I always carry a small cooler with some ice, bottled water and snacks like cheese sticks, nuts and candy for a sugar rush when you get drowsy. Cheese and nuts digest slowly and keep me full so I don’t have to stop too often at the drive-thru. When traveling with a pet, I make sure to bring a pillow bed or blanket for her to curl up in and a small bowl for some water.

I’m off to jump in the car and start my trip…see you tomorrow from Atlanta.

Pasta In A Snap

Time for another quick, flavorful and easy pasta dinner recipe that you can serve any night or at a simple dinner party...Angel Hair Pomodoro.

Boil a half a pound of angel hair pasta. In the meantime, add about a tablespoon of olive oil to a saute pan. Saute minced garlic for two minutes in the oil.

Add two 14.5 oz. cans of seasoned diced tomatoes with basil, garlic and oregano. Heat tomatoes and add two tablespoons dried basil and 2 tablespoons balsamic vinegar. Toss cooked, drained pasta with sauce in saute pan and place on a platter. Sprinkle with grated Parmesan cheese. This dish is delicious with grilled chicken on top or as a side dish to Chicken Parmesan. Perfetto!

Zip, Zip, Zip Your Way To Happiness

Zipper-style freezer bags are my best friend. In addition to food uses, they are a valuable tool in other areas of my life. These bags are available in quart, gallon and even larger sizes. I always use them to prep my vegetables and then store them until used in the refrigerator. Right now I have a beaucoup of pumpkins left over from Halloween. I am going to roast them and store individual serving sizes in the freezer for later use in soups and other recipes.

When you travel, you may already now that all liquids carried on a plane must be in a quart sized bag. I also use them for full-sized toiletries in my checked luggage on the plane and in luggage in the trunk of the car for road trips to keep liquids from leaking all over my clothes and other items. I take along an extra gallon zip bag for my wet swimsuit as I travel back home. I even use larger size bags to keep my dirty clothes in one place and not soil the clean ones.

Around the house, I have many uses for these storage bags. When I buy a piece of furniture that needs to be assembled or an electronic device I put the instruction manual, included tools, extra pieces and anything else that comes along that I don't need at the moment all together in a baggy. For storage of odd sized holiday decorations, I group similar items together and place in a bag.

These little gems also help out greatly when you move. When you take down curtain rods or other things from the walls, place the brackets and screws together in a zipper bag so finding everything at the new place is a snap. You can even place a wet paint brush in a bag and put it in the freezer instead of cleaning each time when you take a break from painting or need to wait for a coat of paint to dry. Just let the brush return to room temperature before you use it again.

Recycling 101

If you haven't already, it is time to start recycling. Your town or municipality may use your recyclables as a source of power by incineration or may actually renew these items into other useful products. The most important thing is that these items don't end up in a landfill.

Most home recycling programs can be set up with three containers for separating different types of used items. One container houses shredded office paper, card board, magazines and other paper products that are not contaminated with food (ie: cheese on a pizza box will not be accepted). Make sure this container does not get wet.

Next, green and clear glass, aluminum cans and plastic with a recycle triangle number all can be combined in one container for recycling. Check your local recycling program to see which numbers in the recycle triangle are accepted. Most accept 1 (most water and juice bottles), 2 (milk and bleach jugs), 5 (ketchup and medicine bottles) and 6 (carryout containers) but check to make sure.

Your last container should house food scraps and other items that do not qualify for recycling. I have been able to reduce the amount of trash I send to rot in a landfill to less than one garbage bag per week. Most towns or counties now provide curbside pickup of these items but at least have a drop off point if not. Do your part and save the Earth!

That Glazed Over Look

My new obsession is balsamic glaze. A couple of months ago, I went out to eat and had a wedge salad with a little of it smattered on top of the blue cheese dressing. It was delicious! Since then, I have been trying to incorporate balsamic glaze into as many dishes as possible.

Balsamic glaze is sold bottled but you can slowly cook down balsamic vinegar until it thickens. This rich, flavorful sauce is strong so you just need a small amount. One simple salad recipe is to slice a heart of romaine lettuce in half and drizzle with the glaze. Serve it along with a wedge of blue cheese and some spiced nuts as garnish.

Balsamic glaze is amazing on sliced tomatoes with mozzarella cheese. Grilled vegetables are also delectable with a drizzle too. Grilled chicken, pork and beef also can benefit from this flavorful nectar. Grab a bottle or cook down some of your own today!

The End Is Near

I have always been a whore for a good disaster movie. Even as a kid, I loved them. Last night I went with some friends to see the new release "2012." The special effects were amazing even if the story did drag a bit, but isn't the destruction of the images we readily recognize what these movies are all about?

My most recent excursion to the theater started me thinking about some of the classic I've seen over the years. The 1950's brought us "The War of the Worlds" (1953) and "Titanic" (1953).

In the 1970's disaster movies were in their heyday. Some of the "great" ones that come to mind are "Earthquake" (1974), "The Towering Inferno" (1974), "Airport" (1970), "Airport 1975" (1974), "Airport '77" (1977), "The Hindenburg" (1975), and "The Poseidon Adventure" (1972). As we sat on the brink of nuclear proliferation in the 1980's, who could forget the life changing TV movie "The Day After" (1983)?

Disaster movies made a rebound in the mid to late 1990's to my delight with "Armageddon" (1998), "Deep Impact" (1998), "Volcano" (1998), "Twister" (1996), "Titanic" (1997), "Independence Day" (1996) and have continued into the new century with"War of the Worlds" (2005), "Poseidon" (2005), and now "2012" (2009). Time to warm up the DVD player and revisit some of these "great pieces of American cinematography!"

An Intermezzo Course

A lost tradition during a seated meal is the intermezzo course. Traditionally, a sorbet is served just before the entree to cleanse the palate and prepare for the delicious flavors of the main course ahead. While it may seem like dessert just before dinner, you will be surprised just how refreshing it is to incorporate an intermezzo into your next dinner party.

Even though you can pick up sorbet at the market, it is very easy an inexpensive to make your own at home. You don't even need an ice cream churn to make sorbet. My favorite flavor of the moment is lemon rosemary sorbet served in a hollowed out lemon.

For 6 intermezzo servings (about 2 cups) you need 6 lemons, 1 cup water, 1/2 cup sugar and 8 stems of rosemary. Cut a small slice off the stem end of each lemon so it will sit flat on a plate. Slice off 1/3 of the other end of the lemon and discard. Using a paring knife, slice around the inside of the lemon membrane like you would to serve a grapefruit. Scoop out the fruit from the shell with a melon baller. Reserve the fruit of two of the lemons for juice. Place the 6 hollowed out lemons in the freezer.

Add water, sugar and the whole stems of rosemary to a medium saucepan and bring to a boil. Place a cover on the saucepan and turn the heat down to simmer for 5 minutes. Remove from heat and cool. Add the juice from 2 of the lemons to the saucepan and then strain into a 9x13 inch glass casserole dish. Freeze for 1 hour and then using a melon baller, scape up all the sorbet from the bottom of the casserole dish. Repeat and then spoon into the frozen hollowed out lemon shells. Serve the sorbet on a small plate with a sprig of fresh rosemary and a demitasse spoon for a beautiful presentation.

Shoe Fetish

Even though I’ve worn a pair or two in my time, I don’t know much about women’s shoes. Having worked for Thom McAn, Johnston & Murphy and having been male for 37 years, I do know a thing or two about men’s shoes.

Most men can get by with 5 basic types of shoes: an athletic shoe, a casual sneaker, a black lace up dress shoe, a casual brown slip-on loafer and a sandal or flip-flop. Athletic shoes are for the gym, running and other exercise activities and nothing else. Your athletic shoes should be of good quality, fit well and provide the support you need while active.

If you feel the need to go ultra casual, slip into your sneakers. Sneakers may look similar to athletic shoes but are a bit more stylish and don't provide the same support. This type of shoe can be leather, canvas or other natural material.

A black leather lace-up shoe can be worn with everything from dress pants to suits and should work with most dressy situations except for formal wear. Avoid this shoe with jeans, however. A casual slip-on loafer can be dressed up or down and can be worn with everything from dress pants to jeans. A sandal or flip flop will be your go-to shoe for trips to the pool or beach. You need not be Imelda Marcos but a basic inventory of shoes will keep your feet healthy and happy!

Set The Table

You may think setting the table is basic knowledge but you would be surprised just how many people can't identify where a knife goes on a dinner table. Here is a brief reminder so you can be confident as holiday entertaining approaches.

Only set silverware needed for what you will use in serving a meal. What is the point to put out utensils that will not actually be used? Most meals require a knife, forks and possibly a spoon. Always set the silverware from the outside in towards the plate on both sides. Forks live on the left, knives and spoons on the right. Dessert forks can be preset at the top of the plate or brought out with the dessert. The napkin can be folded and placed in the plate area, on the plate or charger if set on the table or under the forks.

If you are setting a table for a meal consisting of a salad, soup, an entree, dessert and coffee, the silverware goes in the following order from left to right: salad fork, entree fork, plate with napkin, dinner knife and soup spoon. A teaspoon and dessert fork is placed at the top of the plate (tines towards the dinner knife with the spoon facing the opposite way). Only place 2 or 3 pieces on each side of the plate area and bring out any other needed implements as you serve that course.

For glassware, place a water glass at the tip, just to the right of the dinner knife. To the left of the water glass, place a white white glass, then a red wine glass if giving your guests a wine choice or if you are serving multiple wines. Coffee cups should be brought to the table warmed when serving coffee at the end of the meal.

Bread plates, if using, should be placed to the left of or just above the forks as space allows. A butter knife can be placed horizontally at the top of the bread plate with the handle facing to the right. Next time you host a dinner party, set a formal table and make your guests feel really special!

Stock The Bar

If you enjoy an occasional cocktail or frequently entertain guests at home impromptu, having a well supplied bar is essential for being a great host. You need not buy every brand of every spirit but having a variety of types of liquors and quality labels will make up an exciting home bar.

Start with a couple of good quality premium vodkas like Grey Goose, Absolut or Ketel One and a best value brand like Three Olives or Smirnoff. A bottle of Tanqueray should cover your need for gin. Most classic martinis and many cocktails can be made from these two types of liquor.

Next, stock a light rum, dark rum and flavored rum. For light, Bacardi Silver is a good choice. For dark, Cruzan or Myers Dark will do the trick. As far as the infused flavor variety, I love Malibu coconut and Captain Morgan spiced rums. For shots and margaritas, a quality tequila such as Jose Cuervo will quench your thirst.

A Scotch whisky such as Dewar's, bourbon whisky like Jim Beam or Wild Turkey and Canadian whisky like Canadian Club or Crown Royal are wonderful on the rocks or with mixers.

Remy Martin and Hennessy brandys and liquers like Baileys Irish Cream, Diaronno Amaretto, Cointreau and Kahlua should round out the well stocked bar. Cheers!

Rustic Apple Butter Tart

I love to cook but only if it is easy and quick with fabulous results. I have already started planning menus for my holiday entertaining this year. Last night I tested out an idea for a easy yet homemade dessert for a final ta-dah to my holiday meals. If you are not from the South, you may not be familiar with apple butter. This delicacy is a delicious seasoned, dark apple sauce type food for toast and other goodies available in jars with the jelly and preserves.

Preheat oven to 400 degrees. To make 4 tarts, start with 2 frozen deep dish pie crusts, defrosted. For individual tarts, remove both crusts from pie tins and combine into one ball of dough. With a rolling pin, roll out dough to 1/8 of an inch. With a knife or sharp rim of a bowl, cut dough into rounds about 6 inches across. If dough becomes too warm and sticks, throw it back into the freezer for a minute to chill.

Place dough rounds in center of a silicone mat lined baking sheet. Add 2 tablespoons of apple butter in center of each round, spreading out slightly from center with back of spoon. Thinly slice a green apple and place 3 slices in the center of each tart. Sprinkle apples with sugar and apple or pumpkin pie spice. Fold edges of crust towards center in a clockwise motion leaving most of the apple exposed. Brush an egg wash around edge of the crust and sprinkle with sugar. Bake 25-30 minutes or until apple is soft and crust has browned. Cool for about 20 minutes and serve with a melon baller scoop of premium vanilla ice cream.

House Plants

After you have furnished and accessorized your living space, one final step is necessary to achieve perfect harmony in your home...house plants. You may say "I don't have a green thumb" and be inclined to use fake silk plants. One word of advice...don't!

Live plants bring in a layer of nature to your domicile. Living plants recycle the indoor air by using our carbon dioxide and generating oxygen. Silk plants on the other hand only collect dust. Most house plants only need to be watered about once a week and do not require large amounts of natural light.

When selecting plants for your home, choose a variety of shapes, sizes and colors and arrange them evenly throughout the room. A combination of tall floor plants or trees, table top sized species and blooming plants all work well together. Make sure to place the plant in a decorative container that will catch excess water and finish the presentation with Spanish moss, river rock or other natural items to cover the soil. A little love and water will perpetuate nature's beauty in your roost!

Another Tomato Love Story

This week I had dinner with a friend at a great seafood restaurant. In a quest to get as many tomatoes as possible into my diet, I ordered the unique tomato salad as a first course to my all-you-can-eat Florida stone crab claws. The interesting mix of ingredients made for a delicious salad. Of course I had to attempt to make it myself and add it to my entertaining repertoire. As it turns out, this yummy concoction is very easy to recreate at home.

For two servings, start with a blemish free beefsteak tomato. Using a small melon baller, scoop out the steam area. Slice the tomato horizontally and place each half cut side up on a plate. Pour a generous amount of buttermilk ranch dressing on each tomato half, spilling just a bit on the plate around the tomato.

Peel a red onion and cut in half. With a mandoline or very sharp knife, shave slices of onion and lay on top of each tomato half. Sprinkle crisp bacon pieces and fresh chopped dill over the face of the tomato, spilling some of both onto the plate. Shave Parmesan cheese over tomato for a finishing touch. Serve with freshly cracked black pepper. The presentation of this salad of complex flavors is a wonderful start to any dinner party!

Laundry Quandary

Doing laundry is a chore but it doesn't have to be complicated. A little planning and a schedule will keep you from getting buried in a mountain of dirty clothes. Start with a sorting system; keep white, colors, towels and dry clean only items (check the label if unsure) separated to quickly start a washing when you have a full tub. When I have an on suite washer and dryer, I like to do a load about every other day so I don't get overwhelmed and end up spending an entire day catching up. If you use a laundry room with multiple washers and dryers, you can do several loads at the same time.

Once your fabrics are separated, use an unscented liquid detergent to avoid allergy reactions. Whites should be washed in hot water, colors in cold. I usually wash sheets and bedding, even if they have a pattern or color, in warm or hot water. Once the wash, rinse and spin cycles are completed, move everything to the dryer and add an unscented dryer sheet.

When the load of clothes or towels are dry, remove and fold or place on a hanger while still hot. This usually keeps the wrinkles away and diminishes the need for ironing. Once on a hanger, if items need a touch up, they can quickly be refreshed with a home steam machine before putting them away in the closet.

Thanksgiving Menu Alternatives

I'm headed back home to North Carolina for Thanksgiving. My mom always prefers to make something other than turkey for the big occasion. You may think "What is Thanksgiving without a turkey?" but here are many other options that can make a memorable meal.

Probably the most served entree on Thanksgiving, turkey aside, is a baked ham. You could make one yourself but there are great honey glazed, spiral cut hams available at the supermarket or deli. They certainly are delicious and cut your cooking time to a fraction of starting from scratch, giving you more time to concentrate on fabulous side recipes.

Another option, instead of a big turkey...pick up a smoked turkey breast (ready to serve) or prepare a delicious whole baked chicken if you are cooking for just a couple of people. Here is a link (http://www.foodnetwork.com/recipes/ina-garten/perfect-roast-chicken-recipe/index.html) to a recipe that is the best roasted chicken I've ever tasted.

Coming from the South, a traditional southern-inspired menu is always a great idea too...meatloaf, fried chicken or chicken-and-dumplings. You could even crank up the grill and have a big, juicy steak with all the trimmings. Thanksgiving doesn't have to be about a big bird...your family might thank you and the lucky turkey determinately will!

Use The Good Stuff

Life is too short not to use the good china. You may not have Wedgwood fine china or Waterford crystal but you can use real plates, silverware and glassware when you host special events. Paper plates are not the way to go!

Thanksgiving and Christmas are on the way. If you are hosting the family this year for a festive meal, let a party rental service supply a bigger or extra table, extra chairs or needed serving pieces to make your soiree outstanding. Make a trip over to the party rental showroom for some inspiration.

Start with setting a formal table. You can add a second table in an available area of your home or if you have the space, set up one long banquet table for everyone attending. Folding tables are available in 6 to 8 feet lengths or 4 to 6 feet round. They are very inexpensive to rent, only $6-12 per table. Remember to also ask for a lovely tablecloth, to the floor, since you don't want to see the metal legs. For seating, feel free to mix in your existing chairs, stools or benches and supplement what you have with additional rental chairs available in a wide range of styles and colors.

If you don't have enough plates and wine glasses, you can also select a beautiful set from the rental company or again mix and match with what you have on hand. Save money on your rental bill by picking up everything yourself or for a fee, the company will deliver and pick up the items for you. By renting, you have the flexibility of changing your table design each event and you don't have to store everything you only use a few times a year!

Men in Robes

If you have ever stayed at a resort or a nice bed & breakfast you probably noticed a set of fluffy white bathrobes hanging on the back of the bathroom door for your use. Take a cue from the hospitality industry and enjoy the comfort of a plush robe at home.

I have two weights of bathrobes...one for warm weather and another for cooler months. A thin waffle weave keeps me comfortable and cool during the summer and a plush terrycloth one keeps me toasty during the winter. Bathrobes are so comfortable to lounge around in while watching TV and are great to grab as you step out of the shower to help finish drying off your body after you have towel dried.

In the guestroom, place a couple of extra robes for use by those who visit. Your guests will feel like they have checked into a chic hotel and may never get dressed.

The Black Hole

Flat screen televisions have changed the way we watch our favorite shows and movies at home as well as the way we decorate. Gone are the days of the big console TV that take up more room than a small Volkswagen. As TVs have gotten thinner, we have pulled them out of bulky cabinets and placed them on prominent places on our walls. The only problem, they create a huge black hole when not in use.

The solution, turn your flat screen into something else when not in use for viewing TV. When I have a party or people over for dinner, I like to play one of several DVD options I have to bring a little drama to the otherwise dismal look of the dark screen. One of my favorites is a roaring fire. These DVDs play on a loop that keep the action going as long as you need. Other options include a tropical fish aquarium, laser lights, a funky lava lamp or rotating works of art. Seasonal DVDs with images of holiday scenes are also fun.

You can even make your own masterpiece with photos of family and friends from past events on your computer and then burn them to a DVD. The next time you have company, turn off the black hole and turn on something interesting!

Vinaigrettes

Making your own salad dressings at home is easy and much less expensive than a prepared bottle from the supermarket. When you have a properly stocked pantry, you can whip up a fresh preparation in just a few seconds by remembering the 3 to 1 ratio...3 parts olive oil to 1 part acid (vinegar or fruit juice). Start with a good quality extra virgin olive oil, the greener the better.

For a tangy Italian vinaigrette, mix a 3/4 cup oil to 1/4 cup red wine vinegar in a small bowl. Add one tablespoon of dried Italian seasoning, a dash of fresh cracked black pepper and whisk well.

Balsamic vinaigrette is great on sliced tomatoes and mozzarella. Combine 3-1 olive oil to aged balsamic vinegar, a tablespoon minced garlic, and a dash of salt and pepper. Mix in a bowl or shake in a jar with a tight lid.

Oranges, limes or lemons can be used for a fruity and sweet salad dressing. Combine 3-1 olive oil to fresh squeezed juice with a dash of salt, a tablespoon of honey or agave nectar and the zest of one of the fruits used for juice. For a twist, add a 1/4 cup of chopped fresh basil....delicious!

The Hangover Cure

Last evening was quite the party. I woke up with remnants of eyeliner and a bit of a headache. I think in all the festivities I forgot the basics to not getting a hangover the next day.

When planning an evening out, it is always a good idea to stick to one drink. Intermix bottled water between each drink to slow your consumption and keep hydrated. Also, drink as much water as possible right before bed. Dehydration is the reason you feel lousy the day after you drink too much.

If you don't prepare and you find yourself in a bad situation the next morning, start with water to hydrate then try coffee or diet soda...the caffeine will give you a jump start. Eating may not sound like something you want to do but will help. Try eggs, toast or other fatty items and carbs.

Head to the gym and sweat out the toxins in the steam room or by doing some cardio. You probably didn't rest very well so take it easy after your workout, keep the hydration going and go to bed early tonight. I know I am!