Any dog-related product that hasn’t been invented yet but you wish you had?

Help me out, guys – I’ve got a marketing project and the only things I know about are dogs, books, and medieval European history.

A muzzle for dog owners that dont bother to train their dogs and then wonder why the dont obey.

European Culinary Tour – France

Americans Barbecue Fish Photo Mugs European travellers in America find that the native Americans are accustomed to smoking fish ….

Bakers at their trade in the late Middle Ages Photo Mugs Bakers of York, showing their guild ordinances, England, 1590s. Hand-colored 19th-century woodcut reproduction of an earlier illustration….

Banquet in ancient Rome Photo Mugs Banquet at a wealthy home in ancient Rome. Hand-colored woodcut of a 19th-century illustration….

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Hawaiian Grown TV – Waialua Asparagus – Town Restaurant – Segment 2

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Sailing Around Mallorca on a Catamaran

Beach and Coastal Homes Montage of Stunning Beach Home Plans

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Matt Rigney: Annihilation of a Fish
Robust populations of bluefin tuna mean increased overall benefits to us in the form of healthy oceans, food, recreation, and jobs. But as of yesterday, the annihilation of the northern bluefin tuna reached its final phase.
Sofra Grill, A mediterranean cuisine

Mehmet Efendi Turkish Coffee Imported from the premier coffee company of Turkey,this excellent product should be prepared in the traditional method, cooked in a “cezve”, or Turkish coffeepot. Taste coffee in the flavorful way it was first made when it was discovered in the Middle Ages. How to make Turkish Coffee? Use one full coffee spoon of Turkish coffee per person Use one coffee cup full of water per person Use sugar as …

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History Of The Filbert (Hazelnut)

The modern name for filberts has evolved from European folklore. The original name was connected with Saint Philbert’s Day (Saint Filbert), the day that harvesting the nuts began, August 22nd, the day of observing the Saint’s day of celebration. The famous Roman historian, Pliny, recorded that ‘hazels’ (filberts) were frequently gathered by the Romans as food. Pliny believed that filberts (hazelnuts) had originated in Damascus, Syria, where they grew naturally in forests; however, archeological records have shown some fossilized remains of filberts (hazelnuts) that were 5000 years old in prehistoric excavations from China. Almonds are found growing wild today in many European countries and Asia Minor. There, the climates are mild during winter with cool summers near moist soils and large bodies of water like the Black Sea boundaries around Turkey and near the Mediterranean Sea surrounding Sicily and Italy.

The first commercial nursery in the U.S. was established by Robert Prince in 1737 in Flushing, N.Y. George Washington visited this nursery by river barge in the spring of 1789 just after being elected the nation’s first President. During the Revolutionary War, General Washington sent armed guards to surround and protect this valuable nursery that contained American filbert trees and “Barcelona” filbert trees that were imported from Spain. When Lewis and Clark conducted their exploration of the Northwest during the presidency of Thomas Jefferson, they returned with collected specimen plants to be used as nursery stock at Prince Nursery for propagation, research, and sale. Professor of Horticulture and Pomology, Dr. MacDaniels, of Cornell University, did much filbert hazelnut research at a very large nut orchard that he established early during the last century near Ithaca, New York.

Filberts are alleged to conjure up mystical powers by certain cult members and have been thought since ancient times to be used as ‘divining rods’ to locate underground springheads of water, buried treasure, minerals, ores, and as various remedies for illness and ailments of many kinds.

The European filbert (hazelnut) tree, ‘Corylus avellana L.,’ is the world’s most common and commercially advantageous filbert that is familiar and available to markets of today. This European filbert tree grows to 20 feet in orchards when trained into a tree by removing the lower limbs. Orchardists there expect filbert trees to bear after three years of planting and a mature tree averages 20-25 pounds of nuts per year. Two different trees are necessary to insure nut production through cross pollination.

The developing nuts are green in color, but when mature, the nuts turn a chocolate brown; however, the filberts (hazelnuts) are not released from the hull until 6 weeks later, after drying. The nuts may grow in clusters up to 12 nuts, about the size of acorns, and are usually mature during the last week of August, being collected during the last of September. Although filberts are gathered by hand in Europe for commercial markets, they are gathered mechanically in nut orchards of Washington State and Oregon in the United States.

American filberts, ‘Corylus Americana Walt.,’ were described in historical literature as growing among native forests in bush form, although commercially the plant can be formed into a small tree up to 12 feet tall by removing the lower limbs. This filbert tree is very cold hardy, surviving cold extremes down to minus 30 degrees F; Zone 3 to 9, from a range that extends from Maine south to Georgia and westward to Missouri and Oklahoma. The American filbert (hazelnut) tree is commonly propagated by dividing clumps. This filbert tree is very aggressive and can emerge from severely burned over forests to become reestablished from the very woody, large rhizomes that grow about six inches beneath the soil; the American filbert is very shade tolerant and grows in light intensity as low as 1% along streams, woodlands, pastures, roadsides, and forest edges. The tree can produce nuts as early as the second year. Filberts are eaten by mammals, quail, deer, and large birds. The kernels of filberts are used in cereals, confections, candies, cakes, and canned as pure hazelnuts or mixed nuts for sale at Halloween, Thanksgiving, and Christmas. Filbert hazelnuts are also used to flavor soups, to be eaten raw or to be ground into a flour to form a cake like bread.

One report from the University of Georgia farm claims that filberts (hazelnuts) have matured on plants that are located there at the trial orchard.

World production of filbert hazelnuts is dominated by Europe and the Mideast; 75-80% of the world’s nuts are harvested from orchards near the Black sea, bordering Turkey. Another 15% of filberts are produced from Italy and Sicily, and a 2% share of the market comes from Washington State and Oregon.

As a health concern, many people need to reduce their risk for heart disease. The FDA claimed “consuming just 1.5 ounces of hazelnuts per day may help reduce the risk of cardiovascular disease” as part of a diet low in saturated fat and cholesterol. Doctors have proven at a Boston, MA hospital health study that states, “men who consumed nuts twice or more in a week had a 47% lower risk of sudden cardiac (heart attack) death, and 30% lower risk of coronary heart disease death.”

About the Author

Patrick A. Malcolm, owner of TyTy Nursery, has an M.S. degree in Botany and has cultivated almond trees for over three decades.

Restaurant Vlora in Boston

Boston Warehouse 1996 Mediterranean Garden Cheese Shaker 5-1/2 cheese shaker…

Joyva Marble Halvah Bars 12 Bars $12.99 Enjoy the sweet taste of marble halvah bars. The smooth buttery sesame inside is heavenly. These bars are the perfect anytime snack that will really indulge your sweet tooth….

Spice: Flavors of the Eastern Mediterranean $18.14 On a trip to Turkey as a young woman, chef Ana Sortun fell in love with the food and learned the traditions of Turkish cooking from local women. Inspired beyond measure, Sortun opened her own restaurant in Cambridge, Massachusetts, the award-winning Oleana, where she creates her own interpretations of dishes incorporating the incredible array of delicious spices and herbs used in eastern regions …

The Figs Table: More Than 100 Recipes for Pizzas, Pastas, Salads, and Desserts $9.75 Authors English and Sampson are aiming, with The Figs Table, at the 15 best pizza recipes out of Todd English’s award-winning restaurant, Figs. But to get there–poor reader–you will have to pass through one impossibly flavorful ordeal after another, starting right up front with such basics as roasted garlic, balsamic onions, and fig jam. You will find the whimsical: Fennel, Watermelon, an…

Domaine Des Andéols, Provence France is the Perfect Example of What Emotion, Welcome, Generosity and Authenticity Can Offer the Traveller.

In the heart of the Lubéron, Standing on a slight rise, surrounded by ponds and olive and cherry groves, the Domaine des Andéols is the perfect example of what emotion, welcome, generosity and authenticity can offer the traveller. The Domaine des Andéols, is a hamlet in Provence composed of nine houses. Not one resembles another, because each is a collection of memories. Remembrances of travel, experiences, encounters, emotions, where each piece of furniture, each swath of fabric, each colour, each object, each work of art tells a story, in its singular and specific way.

Here, the House of the Lovers; Over there, the House Of the Cascades; further on, The House of always; further still, The Housed of faraway places… The House of Terraces dialogues with

Red House, while the White House neighbours the House of the Artist and the House of the Traveller seems ready for take off. Nine Houses, free and independent, vast and welcoming, comfortable and refined. Nine invitations to travel, on a still and serene, cultivated and hedonistic voyage. Two more join the cluster; Houses for encounters and sharing, The House of Flavours (the restaurant) and the Water House (the Turkish bath). And all round, so many discoveries to make: The infinite and changing provençal landscapes; the sublime villages of the Lubéron; the little markets like the one for truffles and the great festivals where danse, music and theatre are king, like those in Aix-en-Provence, Avignon or Orange… With the Domaine des Andéols, the Houses of Alain Ducasse invent the hotel business of tomorrow. Here, the welcome, service, decor, comfort, cuisine, and discovery are such that, the certainty of feeling instantly at home is mingled with the feeling that to penetrate them is to cross a threshold into a mythical elsewhere.

Here, the pleasures of the table are authentic, skilful and simple all at once. To the rhythm of the seasons, the chef searches for ingredients among the orchards and vegetable gardens

of les Andéols. To this gustatory symphony is superposed another, the arts of the table, for each object brings more beauty, warmth and conviviality to an extraordinary stay.

Nine houses, each unique, welcoming and singular, mysterious and multifaceted. Houses

with the scents of Africa or Asia as much as Provence, evoking Art déco and the most accomplished modernity. Still more secrets, images, books, music carried home from the wanderings of the consummate travellers, Patrizia and Olivier Massart. Discover the hotel of the future: here and elsewhere, today and tomorrow, the close and the faraway, dreams and reality, light and shadows, service and discretion, serenity and amusements, pleasure and beauty.

Paintings, sculptures, sketches, photographs, art books, music… from every corner of the globe, adorn every house. Art at les Andéols, is omnipresent, an essential element of one’s stay. At les Andéols and all rounds, the Domaine lies at the heart of an incomparable cultural and artistic scene. Festivals follow one after the other throughout the year: dance, music opera, photography, theatre: Aix-en-Provence, Arles, Avignon, Lacoste, La Roche d’Anthéron, Orange, Vaison-la- Romaine… easily reached form les Andéols.

Hills of the Lubéron, hills of the Vaucluse, they are all inspired. Remain still and contemplate them from the terraces of the Houses, or follow the country roads and trails of this landscape blessed by the gods, in search of discovery. Each can choose the richness of his stay from the wealth of opportunities. Roads and trails lead you to the discovery of nine of the ten most beautiful villages in France, from Ménerbes to Roussillon, from Gordes to Lacoste… to the waterfalls of Fontaine-de-Vaucluse or the watermills of the Islesur- la-Sorgue, nestled in the arms of the Sorgue river… to the sublime abbeys of Senanque and Silvacane… to encounter

the shadows of all who have left their mark here: Beckett and Picasso, Chagall and Coco Chanel, the demonic marquis de Sade…

Omnipresent, the water and the deep blue sky, the mauve-coloured hills, the garlands of cypress trees, the rows of olive and cherry trees, the fields of lavender… And then, the gardens, orchards, vegetable patches where the chef comes to pick the flowers, fruits and vegetables which make his table the most beautiful, savoury, natural and innovative one can find.

The guarrigues, carpeted with forests of oak and cedar, where rosemary, broom and boxwood blend into a harmonious and unique composition. Inside, outside, at home, at table, in the pool, in the library, emotions are constantly aroused at les Andéols.

Enhancing the beauty of the place and its exceptional environment: the objects, furnishings and artworks assembled here; the elegance and quality of the welcome and the service; the refinement and originality of the cuisine. One thinks of Baudelaire and Matisse, for here all is order, luxury, calm, and sensual delight.

This country, blessed by the gods with an infinite variety of landscapes. What could be easier than to discover them from the les Andéols. The enchanting beauty of the tortured escarpments of the Lubéron where, in the ancient villages hanging onto their high perches, blend the heady fragrances of thyme, rosemary, marjoram, basil, savoury, sage, mint and bay trees, which carpet the garrigues. The forests of cedar, almond, pine, sequoias and olive trees alternate with fields of lavender extending as far as the eye can see across the plateau of the Vaucluse. From Apt all the way to Roussillon: the red ochre route, which, passing through the vertiginous Colorado de Rustrel, winds up at the spectacular Chaussée des géants. And the waterfalls of Fontaine-de-Vaucluse, which Petrarque sang of, the lake d’Espardon, the gorges of the Régalon and la Véroule, or the chiselled, lace-like relief of Montmirail… Pushing ahead, all the way to the Mediterranean, spend the day in a seaside cabin from whence the regard can take in the majestic and mysterious rocky inlets of Cassis and wander along the Corniche des Crêtes… From the Domaine des Andéols, on foot, horseback or by hot air ballon, an infinite number of paths unfold, as infinite as the landscapes of Provence.

The roads of Provence invariably lead to markets. Those of Forcalquier, Lourmarin or Saint-aturninlès-Apt, all close to les Andéols overflowing with fruits, vegetables and flowers, without forgetting the famous candied fruits jams and jellies. Less frequent, other markets, for silkworm cocoons in Gordes or those for truffles, a local speciality, in Croagnes or in Sault, rivalling the Antiques Fair on the Isle-sur-la Sorgue. The discoveries to make are endless and the Domaine

des Andéols provides you with the keys. Just a bit further and still more discoveries and encounters, with fervour and excitement too. The great Gypsy pilgrimage to Saintes- Maries de la Mer, reached by crossing the flat landscapes of water in the Camargue, punctuated by silhouettes of guardians on horseback; in addition, the bullfights of Nîmes, which take place in the ancient Roman amphitheatre, the centre of bullfighting in France.

Taking advantage during the stay of the absolute calm is resolutely an affair of gardens, pool, Turkish bath and the library of the Domaine… but, nearby, so near, other activities are on offer to the visitor from les Andéols: horseback riding golf course, the joys of tennis, relaxing in the spa, and even, for those attracted to darkness, speleological adventures in the depths of the numerous caves punctuating the flanks of the hills of the Lubéron and the Vaucluse. And, within arm’s reach the rows of vines, the forests, trails and Meadows so propitious for picnicking. A picnic prepared by the Domaine, and which one will savour in the shade of a “borie,†those strange stone sheepfolds on the slopes of Mourre Nègre, the highest point in the Lubéron.

Genuine centre of high civilisation, Provence. Here, the old debate of nature vs. culture has long since evolved into a dialogue. Bearing witness, among others, the immemorial rock necropolises like the one in Carluc, souvenirs of Greece and many other traces of Rome triumphant from Arles to Vaison-la-Romaine, by way of Nîmes, the Pont du Gard and Orange… Today, theatre, music and dance have taken up residence, to the ebb and flow of festivals of song and dance, each with its unique character, fragrance, territory and in which it will be easy, from les Andéols, to participate. Live shows and contemporary visual arts, notably with the “Rencontres Photographiques†in Arles, “la Fondation Yvon Lambert†in Avignon, the “Carré d’Art†in Nîmes and the museums in Marseille.

ACCÈS

Aéroports Airports

Avignon (25 mn), Marseille (1h), Nîmes (1h)

Gares TGV TGV stations

Aix-en-Provence (55 mn), Avignon (45mn), Marseille (1h10), Nîmes (1h)

If you wish, we can organise your transfer from the TGV stations or airports to the Domaine des Andéols.

By car

From Avignon take the N100 to Coustellet. Then take the D2 in the direction of Gordes. Continue on the D2 in the direction of Saint-Saturnin-lès-Apt. Les Andéols are located 2 km before Saint-Saturnin-lès-Apt on the right.

Domaine des Andéols is a member of Home Like Collection, a luxury travel collection of small hotels representing the world’s finest and most authentic destinations.

Booking information

Reservation@hlc-hotels.com

www.hlc-hotels.com

About the Author

Brio Images | Saffron Restaurant & Lounge | Minneapolis, MN

The Barcelona Cookbook: A Celebration of Food, Wine, and Life $14.99 It’s tapas with a Mediterranean and Latin twist. This 224-page treat celebrates food, wine, and entertainment that is the heartbeat of the lively yet completely warm and inviting famous Barcelona Restaurant and Wine Bar in Connecticut.The Barcelona Cookbook is robust and gutsy, just like the establishment, and is oozing with good things. Alluring aromas, savory flavors, and good times are the main…

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What can I do to introduce fish into my diet if I don’t like the taste or texture of fish?

I have high cholesterol and a family history of heart disease. My doctor is very concerned because both my parents died of heart disease and I’ve been on statins for 10 years and now they’ve stopped working. They simply do not lower the level anymore. So I’m taking steps to lose weight (which I was already doing; I’m just stepping up my efforts by doing Tae Bo), which includes adopting a more Mediterranean-style way of eating, on doc’s orders. That includes alot of fish. I hate fish. So does my doctor, so she has no suggestions on how to do this…anyone have any ideas? And tilapia, which I can eat, doesn’t really have the nutrients I need, she’s thinking tuna and salmon (yuck).

try making casseroles with the fish (use small amounts at first then work your way up). I also think that salmon is really good with jasmin rice and a bit of lemon. If you steam fish sometimes it doesn’t have as fishy of a taste to it.

Sea Shepherd / bluefin tuna

My doctor told me to do the “mediterranean diet” to lose weight.. Online it only talks about heart benefits

Online, it doesn’t say much about losing weight with this diet, but more about heart benefits. Can I assume I’d lose weight on this diet? It seems like a very healthy plan to follow: whole grains, minimal nuts, healthy fats, fish twice a week, no red meat, lots of fruits and veggies and low fat dairy.. pretty simple standard stuff.

yes
you can assume you will lose weight
because you will.

it’s a good diet.
a healthy weight and healthy heart go hand in hand.

The Best Zucchini Recipe By Mediteranean Meals (Part 3)

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Eat, Drink, and Be Healthy: The Harvard Medical School Guide to Healthy Eating $6.22 Aimed at nothing less than totally restructuring the diets of Americans, Eat, Drink, and Be Healthy may well accomplish its goal. Dr. Walter C. Willett gets off to a roaring start by totally dismantling one of the largest icons in health today: the USDA Food Pyramid that we all learn in elementary school. He blames many of the pyramid’s recommendations–6 to 11 servings of carbohydrates, all …