What librarians eat! Vol: 2 Issue: 11 November 2014

What Librarians Eat! V O L :

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I S S U E :

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N O V E M B E R

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INSIDE THIS ISSUE:

Health Tip

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Frozen banana ghosts

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Pumpkin Biryani

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Pumkin risotto

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Mr. Hyde Potion

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Halloween Morgue-A-Rita

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Czech cuisine

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Homemade sausage kolaches

7

Beef goulash

8

Spicy country pancakes

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Creamy pumpkin and lentil soup 9 Sausage mummy dippers 9 Spiced flat bread 10 Minty lamb kebabs

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Roasted squash, shallot, spinach and ricotta pasta 11 Women’s Section 12

Welcome to the November edition of What Librarians Eat!.

This month we will welcome Halloween! Halloween is the second highest grossing commercial holiday after Christmas. ―The name Halloween (originally spelled Hallowe'en) is a contraction of All Hallows Even, meaning the day before All Hallows Day (better known today as All Saints Day), a Catholic holiday commemorating Christian saints and martyrs observed since the early Middle Ages on November I. The earliest documented customs attributable to Halloween proper grew out of the tandem observances of All Saints Day (November 1), a day of prayer for saints and martyrs of the Church, and All Souls Day (November 2), a day of prayer for the souls of all the dead. Among the practices associated with Halloween during the Medieval period were the lighting of bonfires, evidently to symbolize the plight of souls lost in purgatory, and souling, which consisted of going door-to-door offering prayers for the dead in exchange for "soul cakes" and other treats.‖ (http://urbanlegends.about.com/od/halloween/a/History-Of-Halloween.htm)

Men’s Section

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Inside this edition you will find recipes related to halloween and some traditional recipes from the Czech Republic.

Ask Us Something!

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We encourage you to forward any delicious recipes you try at home as well as suggestions in order for us to be able to include more areas of interest.

Special November Activities: Thursday 6th - Hot Dog Lunch Thursday 13th - Whisky Tasting Evening Friday 21th - Bingo Lunch at the Library Staffroom

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HEALTY TIP FOR THE MONTH OF NOVEMBER 14th NOVEMBER - WORLD DIABETES DAY What is Diabetes?

Diabetes is a metabolic disorder. Most of the food we eat is turned into glucose, or sugar, for our bodies to use for energy. The pancreas, an organ that lies near the stomach, makes a hormone called insulin to help glucose get into the cells of our bodies.

When you have diabetes, your body either doesn't make enough insulin or can't use its own insulin as well as it should. This causes sugars to build up in the blood. Diabetes can cause serious health complications including heart disease, blindness, kidney failure, and lower-extremity amputations. Diabetes is predicted by a clear set of symptoms, but it still often goes undiagnosed.

The 3 main 3 signs for diabetes are: Increased thirst Increased need to urinate Increased hunger Diabetes is becoming increasingly more common throughout the world, due to increased obesity - which can lead to metabolic syndrome or pre-diabetes leading to higher incidences of type 2 diabetes.

Diabetes overview Diabetes is a common hormonal problem that if untreated can lead to complications, such as diabetic neuropathy, kidney problems, heart problems, retinopathy and other disorders. At advanced stages, diabetes can cause kidney failure, amputation, blindness and stroke. However, complications can be prevented or significantly delayed by exercising good control of diabetes, blood pressure and cholesterol.

Diabetes in Malta According to the National Statistics Office report in 2013, the total population of Malta is approximately 420,000.

The International Diabetes Federation, which is an authority in the subject, estimates that in Malta there are more than 30,000 adults known to be diabetics and another 8,000 adults who are undiagnosed diabetics. These figures do not include those who have impaired glucose tolerance or impaired fasting glucose, which may both lead to diabetes. Malta has the second highest percentage of diabetics in the Mediterranean surpassed only by Cyprus.

What are the two major types of diabetes?

Type 1 diabetes (insulin-dependent) requires insulin to treat, is typically developed as a child or young adult, and is a disease that destroys pancreatic cells meaning no insulin production is possible.

Type 2 diabetes (non-insulin dependent diabetes) is considerably more common and typically affects people over the age of 45, who are also overweight. Those suffering from type 2 are unable to produce enough insulin, and sugar builds up in the bloodstream.

What are the symptoms of diabetes?

Type 1 diabetes symptoms often appear suddenly and include: High levels of sugar in the blood and urine Frequent urination Hunger Thirst Weight loss Weakness Tiredness Mood swings Nausea Vomiting Type 2 diabetes symptoms include thirst and regular need to urinate, tiredness, irritability and nausea. Skin infections, blurry vision, tingling or dry skin are also relatively common symptoms.

How is diabetes controlled?

Type 1 diabetes is controlled with insulin, either by regular injections of insulin or through wearing an insulin pump which drips insulin into the body through the day.

Type 2 diabetes can be controlled through diet and exercise, although it is common for people with type 2 diabetes to need medication such as tablets or injections to help them keep their blood sugar levels within the normal range.

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Frozen banana ghosts Bananas taste spookily like creamy ice-cream when frozen in ghostly robes of white chocolate - quick and easy, with just 4 ingredients

Ingredients 

200g bar white chocolate (supermarket own brand Belgian is good), broken into chunks



4 medium-large, ripe bananas



85g desiccated coconut (you won’t use it all)



handful dark chocolate drops

In a small bowl, gently melt the chocolate either in the microwave – in short bursts on high or over a pan of simmering water (make sure the bowl isn’t touching the water).

Set aside for a moment while you get the bananas ready.

Peel the bananas, cut in half, and push a lolly stick into the middle of each piece.

Spread the coconut out in a shallow bowl.

Line a large baking tray with baking parchment, and make sure there is room for the tray in the freezer.

Using a pastry brush, coat a banana half in chocolate, letting excess drip away.

Sprinkle with plenty of the coconut until coated, then set it on the prepared sheet.

Now add two chocolate eyes and a mouth, and if you like, cut a few little eyebrows from the chocolate drops too.

Freeze the lollies for at least 4 hrs, and up to a week.

Source: http://www.bbcgoodfood.com/recipes/frozen-banana-ghosts

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Pumpkin Biryani Soak the saffron strands in 4 tbsp hot water and leave on one side for about 30 mins until the liquid turns a deep auburn.

Heat oven to 200°C/180°C fan/gas 6. Soften the onions in 100g of the butter for 10-15 mins in a covered pan.

Give them a stir now and again to stop them catching.

Put the garlic and ginger in a small food processor with 3 tbsp water and blend to a paste.

Add to the onions and fry for 2-3 mins.

Stir in the spices, green chilli and lime juice.

Cut the top off the pumpkins and scrape out any seeds, leaving the flesh and skin intact.



large pinch saffron strands

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500g/ 1lb 2oz onion, thinly sliced

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175g/ 6oz butter

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8 garlic cloves, roughly chopped

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100g/ 4oz ginger, roughly chopped

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¾ tsp chilli powder

Leave to cool slightly.

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1 tsp ground cardamom seeds

Turn oven down to 160°C/140°C fan/ gas 2.



½ tsp grated nutmeg

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3 small cinnamon sticks

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1 tsp clove

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3 bay leaves

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2 blades mace

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2 tsp garam masala

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1 green chilli, deseeded and shredded

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juice 3 limes

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3 x 1kg/2lb 4oz pumpkins

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175ml/ 6oz Greek yogurt

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450g/ 1lb basmati rice

Transfer to a roasting tin and spoon the spiced onion mixture into the cavity of each pumpkin.

Put the lids back on the pumpkinscover with foil, and bake for about 1 hr 15 mins – until the flesh is tender when pierced with a knife.

Scoop the filling and most of the pumpkin flesh into a pan, leaving a thin layer of flesh inside the skin.

Stir in the Greek yogurt.

Wash the rice, then soak for 15 mins in enough cold water to cover.

Drain, then partially cook the rice in a pan of fast-boiling water for 4-5 mins – it should still have bite to it.

Drain in a colander.

Warm the spiced pumpkin mixture and layer it inside the pumpkin shells with most of the rice and a scattering of mint leaves.

Finish with a layer of rice on top.

Dot the top of the rice with the remaining 75g butter and drizzle each pumpkin with the saffron and soaking liquid.

Pour water into the base of the roasting tin to about 1cm depth.

Put the lids on the pumpkins and cover with wet greaseproof paper, then seal the tin with foil.

Bake for 1 hr – the rice should now be perfumed and perfectly cooked.

Place the pumpkins on a serving plate, gently fluff up the rice with a fork and serve straight from the shells.

Source: http://www.bbcgoodfood.com/recipes/1852641/pumpkin-biryani

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Pumpkin Risotto

Ingredients

Heat oven to 180°C/160°C fan/ gas 4.

Chop up the pumpkin or squash into 1.5cm cubes



1 small pumpkin or butternut squashafter peeling and scraping out the seeds, you need about 400g/14oz

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1 tbsp olive oil, plus a drizzle for the pumpkin

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2 garlic cloves

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8 spring onions

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25g butter

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200g risotto rice

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2 tsp ground cumin

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1L hot vegetable stock, plus extra splash if needed

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50g grated parmesan (or vegetarian alternative)

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small handful coriander, roughly chopped

Put it on a baking tray, drizzle over some oil, then roast for 30 mins.

While the pumpkin is roasting, you can make the risotto.

Put the garlic in a sandwich bag, then bash lightly with a rolling pin until it’s crushed.

Cut up the spring onions with your scissors.

Heat 1 tbsp oil with the butter in your pan over a medium heat – not too hot.

Add the spring onions and garlic.

Once the onions are soft but not getting brown, add the rice and cumin.

Stir well to coat in the buttery mix for about 1 min.

Now add half a cup of the stock, and stir every now and then until it has all disappeared into the rice.

Carry on adding and stirring in a large splash of stock at a time, until you have used up all the stock – this will take about 20 mins.

Source : http://www.bbcgoodfood.com/recipes/2556635/ pumpkin-risotto

Check the rice is cooked.

If it isn’t, add a splash more stock, and carry on cooking for a bit.

Once the rice is soft enough to eat, gently stir in the grated cheese, chopped coriander and roasted pumpkin.

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Mr. Hyde Potion 

8 ounces vodka

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4 ounces parfait amour liqueur

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1 ounce blackberry liqueur

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2 ounces tarragon simple syrup (recipe follows)

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1 ounce fresh lemon juice

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1 ounce lavender syrup

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4 lavender sprigs

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8 blackberries

Prepare the tarragon simple syrup by placing 1 cup sugar and 1 cup water in a small saucepan.

Heat over medium-low heat until it reaches a low boil.

Add two sprigs of fresh tarragon and reduce heat to low.

Heat for 10 minutes, stirring occasionally. Remove tarragon and allow syrup to cool.

Place 2 blackberries on each lavender sprig and set aside.

Tip: For best results, insert a toothpick through the blackberry first to make a small hole for the lavender stem Source: http://www.hgtv.com/entertaining/halloween-cocktail-mr-hyde-potion/index.html

Halloween Morgue-A-Rita Cocktail Goo:

To make Goo:

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1/4 cup light corn syrup

Mix together 1/4 cup light corn syrup with

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green food coloring

green food dye.

Cocktail:

Tip: Start with just a little coloring and add

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1/2 cup fresh lime juice

until you get the desired color then set

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1 cup club soda

aside.

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3/4 cup tequila

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3 ounces triple sec

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4 cherries

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4 teaspoons maraschino cherry syrup

Place glasses in the freezer to frost them.

When frozen, dip each glass into the green syrup and invert to allow the syrup to drip slightly. Return glasses to the freezer to set then pour cocktail mix in glass.

Source :http://www.hgtv.com/entertaining/ halloween-morgue-a-rita-cocktail/index.html

Food From Around The World: Czech Republic

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Czech Cuisine Czech cuisine was influenced historically by the surrounding regions that dominated the country. ―Czech cuisine is considered heavy and very filling, with meals centered on meats and starches. This is because Czech winters are long and cold, which does not allow for a variety of fresh vegetables. In fact, if salads are available, they typically are limited to two vegetables, such as tomato and cucumber. Houby (mushrooms) are the exception, which flourish in local forests and are popular in soups, such as houbova polevka myslivecka (Hunter's mushroom soup).

Seafood is not widely available because the country is not located by any large bodies of water. The fish, usually carp and trout, are raised in artificial lakes or fish farms. Some Westerners may think eating carp is unappealing, but in the Czech Republic, the water where they are raised is drained clean every year.‖ Read more: http://www.foodbycountry.com/Algeria-to-France/Czech-Republic.html#ixzz3GsfPX4g2

Homemade Sausage Kolaches

In a small bowl, combine the yeast with the water. Set aside.

In a large bowl, cream together the butter, shortening, and 1/4 cup sugar until the mixture is light and fluffy.

Mix in the egg yolks, milk, and salt, combining well.

Stir in the dissolved yeast and the flour, and mix until the ingredients are thoroughly blended into a soft dough.

Cover the dough with a towel, and set the dough aside to rise to about double in size, approximately 1 to 1 1/2 hours.

Grease a baking sheet.

Pinch off pieces of dough about the size of a golf ball, flatten the balls slightly, and transfer them to the baking sheet.

Place the balls at least 1 inch apart, and brush them liberally with the melted butter.

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2 (1/4 ounce) packages dry yeast

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1/2 cup water, lukewarm

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1/4 cup unsalted butter, softened



1/4 cup shortening or 1/4 cup lard

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1/4 cup sugar

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2 egg yolks



2/3 cup milk

the indent and fold the kolache over the sausage and seal.



1 teaspoon salt

Bake in 425 oven for 10- 12 minutes or until golden brown.



4 cups flour



1/4 cup butter, melted, for topping



1 (16 ounce) package cocktail smoked sausage links

Set them aside to double in size again, about 45 minutes to one hour.

Gently indent the top of the dough with your thumb, fairly deep.

Place the little pinky size smoked sausage link (could be a spicy sausage link, or could add cheese and/or jalapeno with the sausage link, too) in

Immediately brush butter on the top.

They are best eaten as soon as they are cool enough to handle.

Source: http://www.food.com/recipe/homemade-sausage-kolaches-37793

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Food From Around The World: Italy

Beef Goulash              

2 tbsp Olive oil 700g stewing steak, cut into chunks 30g plain flour 1 large Onion, thinly sliced 2 clove Garlic, finely chopped 1 green pepper, deseeded and thinly sliced 1 red pepper, deseeded and thinly sliced 2 tbsp tomato puree 2 tbsp Paprika 2 large Tomatoes, diced 75ml dry White wine 300ml beef stock, home-made or shopbought 2 tbsp flat leaf Parsley, chopped black pepper Preheat the oven to 170°C/gas 3.

Heat 1 tablespoon of olive oil in a casserole dish or heavy-based saucepan.

Sprinkle the steak with the flour and brown well, in batches, in the hot casserole dish. Set the browned meat aside.

Add in the remaining olive oil. Add in the onion, garlic, green pepper and red pepper to the casserole dish and fry until softened, around 5 minutes.

Return the beef to the pan with the tomato puree and paprika. Cook, stirring, for 2 minutes.

Add in the tomatoes, white wine and beef stock. Cover and bake in the oven for 1 hour 30 minutes.

Alternatively, cover and cook it on the hob on a gentle heat for about an hour, removing the lid after 45 minutes.

Sprinkle over the parsley and season well with salt and freshly ground pepper.

Stir in the soured cream and serve.

Source : http://www.bbcgoodfood.com/recipes/180653/beef-goulash

Spicy Country Pancakes     

1 3/4 cups milk 1/4 cup brown sugar 1 1/2 teaspoons salt 1/4 cup oil 1 teaspoon yeast (1 package)

    

1/4 cup lukewarm water 2 beaten eggs 2 cups sifted flour 3/4 teaspoon cinnamon 1 1/4 teaspoons nutmeg

Scald milk.

Add sugar, salt, and oil and cool to lukewarm.

Dissolve yeast in water.

Combine yeast mixture, eggs, and milk mixture.

Sift flour and spices.

Add to liquid mixture and beat until smooth.

Cover and let it stand for one hour or more in a warm place.

Batter will be light and bubbly.

Stir down batter.

Bake on greased griddle.

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Creamy Pumpkin and Lentil Soup Heat the oil in a large pan.

Fry the onions until softened and starting to turn golden.

Stir in the garlic, pumpkin flesh, lentils and thyme, then pour in the hot stock.

Season, cover and simmer for 20-25 mins until the lentils and vegetables are tender.

Meanwhile, wash the pumpkin seeds.

Remove any flesh still clinging to them, then dry them with kitchen paper.

Heat the 1 tsp oil in a non-stick pan and fry the seeds until they

        

1 tbsp olive oil, plus 1 tsp 2 onions, chopped 2 garlic cloves, chopped approx 800g chopped pumpkin flesh, plus the seeds 100g split red lentils ½ small pack thyme, leaves picked, plus extra to serve 1 ltr hot vegetable stock pinch of salt and sugar 50g crème fraîche, plus extra to serve

start to jump and pop.

Stir frequently, but cover the pan in between to keep them in it.

When the seeds look nutty and toasted, add a sprinkling of salt and a pinch of sugar, and stir well.

Whizz the cooked pumpkin mixture with a hand blender or in a food processor until smooth, then add the crème fraîche and whizz again. Taste for seasoning.

Serve with a spoonful of crème fraîche, a few thyme leaves and the toasted seeds scattered on top. http://www.bbcgoodfood.com/recipes/creamy-pumpkin-lentil-soup

Sausage Mummy Dippers Heat oven to 200°C/180°C fan/gas 6 and brush 2 baking trays with a little oil.

Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.

Unroll the croissant dough and divide into 3 rectangles.

Pinch together the diagonal perforated seams, then cut into long thin strips – you should get about 16 per rectangle.

Wind the little croissant strips around the chipolatas, leaving a

     

oil, for greasing 1 tbsp honey 1 tbsp ketchup 2 tsp French's yellow mustard, plus a little extra to decorate 12 chipolatas tube of 6 ready-to-roll croissant (look in the chiller cabinets near the pastry in the supermarkets)

little gap at one end to make a slit for the eyes.

Place on baking trays and bake for 20 mins.

Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy.

Serve warm with glow-in-the-dark goo and/or your favourite dip. http://www.bbcgoodfood.com/recipes/sausage-mummy-dippers

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Spiced Flat Bread If making the paste, use a food processor, electric spice mill or pestle and mortar to blend together the garlic, chilli, sesame seeds and ground spice to a thick paste.

Work in the oil, then the coriander, to a spreading paste and season. Set aside.

Put the flours, 1 tsp salt and yeast into a large bowl and mix.

Stir 120ml tepid water into the melted butter, then mix this into the flour, adding extra drops of tepid water until you have a smooth dough.

Knead on a lightly floured surface for 5 mins, then return to the bowl, cover and leave in a warm place to rise until doubled in size. This should take 1 hr.

Divide the dough into 8 balls.

   

140g plain flour 140g wholemeal flour 7g sachet easy-blend yeast 1 tbsp melted butter, plus extra for brushing

For the quick spice paste (optional)

 

2 fat garlic cloves, chopped 1 large red or green chilli, seeded and chopped 2 tsp sesame seeds 2 tsp ground fenugreek or ground coriander 2 tbsp olive oil 2 tbsp chopped coriander

   

Roll out each ball on a lightly floured surface to a rough 18cm circle the thickness of a 10p coin.

Prick each one well with a fork to stop them rising.

To cook on a barbecue: put the breads on the centre of the grill.

Cook for a few mins, then turn and cook the other side.

If using the paste, spread 1 tsp on one side as the breads come off the heat.

Otherwise, brush the breads with more melted butter.

Reheat the griddle between batches and stack them on top of each other to keep warm.

Halloumi & bacon rolls

http://www.bbcgoodfood.com/recipes/2188/spiced-flat-breads

Heat oven to 200°C/fan 180°C/gas 6.

Cut the halloumi into 20 sticks.

Stretch each rasher of pancetta with the back of a knife, then cut in half.

Season the pancetta with just black pepper, then sprinkle with the chopped chives.

Roll the pancetta around the halloumi in a spiral and arrange on a baking sheet.

  

250g block halloumi cheese 10 rashers pancetta or smoked streaky bacon 1 tbsp chopped chives

Bake for 10-12 mins or until the pancetta is brown and beginning to crisp.

Source: http://www.bbcgoodfood.com/ recipes/3060/halloumi-and-bacon-rolls

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Minty Lamb Kebabs Heat the grill to medium.

Mix the yogurt and mint sauce together, then divide the mixture in half.

Stir the cumin into one half of the yogurt mix, then pour over the diced lamb.

Mix thoroughly to coat and season well.

Thread the lamb onto 4 skewers, alternating with pieces of onion,

       

150ml pot natural yogurt 1½ tbsp mint sauce 1 tsp ground cumin 300g diced lean lamb ½ small onion, cut into large chunks 2 large pitta breads 2 large handfuls lettuce, chopped wooden skewers

then arrange on the wire rack of a grilling tray.

Grill the kebabs for 3-4 mins on each side, until the lamb is cooked through and the onion is beginning to brown.

Warm the pittas in a toaster for 1-2 mins and split open.

Stuff the pittas with lamb, onion and lettuce, drizzling over the remaining minty yogurt to serve. http://www.bbcgoodfood.com/recipes/3414/minty-lamb-kebabs

Roasted squash, shallot, spinach & ricotta pasta Heat oven to 200°C/180°C fan/gas 6.

Tip the squash and shallots into a large roasting dish.

Toss in the oil, season and roast for 40 mins, stirring once.

Meanwhile, cook the pasta following pack instructions, reserving a few tbsp of cooking water.

Place the spinach in a large colander and pour over boiling water to wilt.

Allow to cool a little, then squeeze out as much excess water as possible.

        

1 butternut squash (approx 800g in weight), peeled and diced 4 banana shallots, quartered lengthways (roots intact) 2 tbsp olive oil 400g wholemeal pasta shapes 300g baby spinach leaves 6 tbsp ricotta 4 sage leaves, very finely chopped zest and juice 1 lemon a few gratings of fresh nutmeg

Pop into a bowl with two-thirds of the ricotta, the sage, lemon juice and zest, nutmeg and seasoning, then stir.

Next, tip the ricotta mixture into the hot drained pasta. Stir, adding a few tbsp of the cooking liquid.

Mix most of the roasted veg with the pasta.

Divide into bowls and dot with the remaining ricotta and scatter over any final bits of veg.

Source: http://www.bbcgoodfood.com/recipes/roasted-squash-shallot -spinach-ricotta-pasta

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Women’s Section Basic fact: It’s hard to not love fall. There's the crisp, fresh air, the excitement of new beginnings, the pumpkin everything...you get the idea. But aside from pumpkin latte-induced giddiness, there's a whole separate reason to love the season: It's a perfect time to get your butt in gear and start achieving your weight-loss goals. We asked Elle Penner, R.D. for MyFitnessPal and author of the healthy lifestyle blog According to Elle, for specific reasons why it's so great. Read on for some serious fallspiration.

Cooler Weather is Great for Running Seriously, could there be a more perfect time to go for a run outside? You don't have to bundle up in your Polar Vortex gear just yet, and you also don't have to carry a life preserver in case you drown in a pool of sweat (kidding...kind of). In other words, fall weather is the Goldilocks of outdoor exercise temperatures. "Plus, if the leaves change colors where you are, hiking, nature walking, and raking leaves are great ways to take in the fall foliage and be active," says Penner.

There's Tons Of Delicious Fall Produce Take a minute to really think about all of the roasted veggie recipes you can whip up. There are so many, and they're all so good.

"Fall fruits and vegetables are at their peak flavor right now, so it's a great time to rekindle your love for them," says Penner. "Try adding fresh apples to a fall salad, or pumpkin to smoothies. Squash, sweet potatoes, and turnips also work really well in hearty soups and stews." ...And It's Also Slow Cooker Season Allow us to praise one of the most underrated cooking appliances around: These things are amazing. "When it comes to easy, affordable, and healthy meals, slow cookers are king," says Penner. "Take advantage of the influx of slow cooker recipes on social media sites like Pinterest. Making one or two slow cooker dishes a week will guarantee that you have some healthy dinners and lunch leftovers." It'll also guarantee that your place smells phenomenal when you get home.

It's Easier to Get Back Into A Routine Summer isn't exactly a structured time. What with beach vacations, long weekends, loads of backyard cookouts, and weddings galore, you're probably bopping all over the place—so it's hard to stick to a specific workout or exercise plan. But fall is a whole different story. "Now that summer vacation is over, your weekly routine has more structure," says Penner. "And routines are key when it comes to forming long-lasting healthy habits, like making time for meal planning and physical activity." We didn't think we'd ever say it, but at least that's one perk to your vacation being over.

Race Season Is Officially Here Look out the window, and what do you see? Oh, you know, only tons of runners training for all sorts of races—marathons, half marathons, 10-Ks, turkey trots, you name it. "Signing up for a fall race with a couple of friendscan be a great motivator to get moving more regularly," says Penner. Ready, set, go!

Your Gym's Not As Packed Not an outdoor runner? No worries—the gym is your friend here, too. That's because so many people are exercising outside that the gym is way less crowded. "That means you can get in and out in no time and not have to fight for space in group exercise classes," says Penner. "It's also a great opportunity to meet new workout buddies and become friendly with the staff, both of which will help you stay motivated to keep showing up."

You Can Prepare for Those Extra Holiday Pounds Call it a pre-emptive strike: Unless you are inhuman, you will likely end up eating your fair share of sugary seasonal treats (oh hey, gingerbread men). And knowing this, you can get extra-fit in the fall so that by the time winter rolls around, you’ll be in such good shape that you will be better able to handle the temptation of all those pies and cookies. "Having a couple months of eating well and exercising under your belt will make it easier to stick with these healthier habits through the holidays," says Penner. Plus, that way, you won't start the new year with new pounds. Score!

Source: http://www.womenshealthmag.com/weight-loss/fall-weight-loss-tips

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Men’s Section Wake Up Early: 4 Steps ―Early to bed and early to rise makes a man healthy, wealthy and wise.‖ Benjamin Franklin Getting enough sleep and having extra time in the morning before rushing off will give you peace of mind throughout the day.

Try to give yourself something to look forward to each morning, even something small like high-quality coffee or fresh Croissant. This little daily treat can make all the difference in your temperament.

1- Go to bed early This seems brain-dead obvious if you’re wanting to wake up early. Getting six to eight hours of solid, uninterrupted sleep makes all the difference when getting up early and staying focused through the day.

One thing that will help you hit the racks is getting off your computer at least an hour before going to bed. Also, don’t watch TV right before going to sleep, especially the news. Let your brain have time to wind down. Read a book or write in a journal.

2- Drink water Don’t go crazy and down eight glasses right before crawling in bed, otherwise you’ll be up in two hours. The point is to drink a couple glasses of water, so you’ll be hydrated throughout the night and in the morning.

Dehydration will cause you to feel sluggish and only make it that much harder to wake up early.

Also, avoid caffeine and alcohol. Caffeine for obvious reasons, it’s a stimulant, and while alcohol is a sedative, it commonly leads to restless sleep. Eating before bed doesn’t bother some, but for others it can cause heartburn and bad dreams. Use discretion with food, but definitely stay away from late-night spicy dishes.

3- Get up and stay up Whatever you have to do to get out of bed, do it. Put the alarm clock across the room. Set the timer on the coffee maker to start brewing. Run to the bathroom to relieve yourself and jump in the shower. The hardest part of the morning mountain climb is taking that first step out of bed.

Don’t let that little voice start whispering, ―Just 10 more minutes.‖ Ten more minutes are never enough: they will turn into another 10. Don’t hit snooze, just get up the first time. Whatever you do, don’t crawl back into bed once you’ve gotten out, no matter how inviting.

4- Establish a routine Even if you’re only using these techniques so that you don't miss a flight, it’s best if you establish a routine in the days leading up to it. Make coffee, pour a glass of orange juice, brush your teeth, get into the shower: whatever works for you, just make sure you do it in the same order every morning. That way you’ll get into the day without having to think about it.

FULL VERSION : http://www.askmen.com/money/body_and_mind_250/254_wake-up-early-4-steps.html

13

“Ask Us Something!”

A twist to some traditional Halloween treats and drinks For the freaky fingers Place the first five ingredients and a pinch of salt in a food processor and whizz just until a ball of dough forms.

Tear off a golfball-size piece of dough and use your hands to roll into finger-size cylinders – you should get about 20.

Place on a baking sheet lined with baking parchment – a little apart as they will spread during baking.

Use a knife to make a few cuts, close together, for the knuckles.

Place an almond at the end of each finger and trim away excess pastry around the edge to neaten.

Place in the fridge for 30 mins, heat oven to 180°C/160°F/Gas 4, then bake for 10-12 mins just until firm.

Leave to cool a little, then paint the almond with food colouring, if you like. (Makes 20) For the brainballs Freaky fingers

Place the popping corn and vegetable oil in a large pan set over a medium heat. Stir the

      

kernels around the pan to coat in the oil.

100g caster sugar 100g butter 1 egg yolk 200g plain flour ½ tsp vanilla extract 20 blanched almonds red food colouring, paste is best (optional)

Brainballs

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85g popping corn 1 tbsp vegetable oil, plus extra for shaping 25g butter 85g marshmallows

When the kernels starts to pop, place a lid firmly on top and turn the heat down to low.

Cook, shaking the pan often to stop the popcorn burning or sticking, until the corn has stopped popping, about 5 mins.

Tip into a bowl, discarding any unopened kernels.

Heat butter and marshmallows over a low heat until melted.

Pour over popcorn and mix well until coated.

Lightly rub oil over your hands and shape the popcorn into small balls.

Set aside on a tray lined with baking parchment and leave to set. (Makes 10) For the bloodthirsty squash Fill up a kitchen glove with water, secure the end with a freezer clip or rubber band and place in the freezer overnight.

When ready to serve, stir together the lemonade and the cranberry juice with the juice 3-

Bloodthirsty squash

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1 ltr lemonade 1 ltr cranberry juice juice 3-4 limes

4 limes.

Pour into a punch bowl.

Remove the hand from the freezer and use scissors to carefully take off the glove.

Place in the punch bowl and serve. (Serves 10)

Source : http://www.bbcgoodfood.com/recipes/12986/halloween-treats-and-drinks