As an alternative to a hotel, you might want to think about hiring a private cottage. Cottage rentals are a good option to a hotel or guest house. In general, cottage holidays are self-catering, so you would have to be ready to put in a little more work than if you went on an all-inclusive hotel stay. A small cottage on the coast in an isolated setting would suit many people, but a vacation cottage on the coast might be better for others.

If you pick the right location, you can have whatever sort of cottage you want. Go to the coast if you like sailing or snorkeling. A seaside resort location would offer more night life probably. If you want a quieter fishing vacation with canoing or boating, a quiet lakeside hideaway would be more fitting. Then there are mountain huts and several other degrees of solitude and nightlife too.

If you would like to go to see museums and other touristic sights, you should select a site near an appropriate city. It just requires a little forward planning and consideration.

We live in Wales and there are thousands of rental cottages of all types in all manner of locations. If you have a big family, you could hire several cottages close to each there and live in a kind of old fashioned community. There are also modern camps like ‘Center Parcs’ which have hundreds of very modern cottages in small groups of four or five so that families or friends can stay in a group together.

These modern cottages are very plush, with Jacuzzis, swirl baths, large flat screen televisions and all manner of entertainment equipment and satellite TV. The cottages are set in acres of woodland and wildlife is everywhere. There are deer, badgers, foxes, squirrels and dozens of types of birds including kingfishers, geese, ducks and swans.

The swimming pools are completely heated and go inside and outside into the woods, so that even in the middle of winter you remain warm. There is also archery, boating and hiking with many courses of differing hardship to follow. It is great to walk in the woods knowing that you cannot get lost with wildlife around every corner.

The wildlife is used to human company, so much or it is not afraid and they come right up to you if you stop for a picnic. These holidays are not so cheap as going to a self-catering private vacation, but they are safe, particularly for young families.

You can find cottage rentals through a travel agent, but you can also find them by searching in your local newspaper. These are some of the best finds because the cottages might be only a few hours drive away, but that is far enough to make a big change. You do not really need to get on a plane to have a great vacation with a difference.

Owen Jones, the author of this article, writes on many subjects, but is currently involved with the rental of Welsh coastal cottages. If you are interested in a cottage or Wales in general, please go to our website at Welsh Products Online

Owen Jones, the author of this article, writes on many subjects, but is currently involved with Welsh love spoons, or Wales in general, go to our website at Welsh Products Online

Have you always given a calendar or a letter opener? Or a key ring, just like every other company does? Or a bottle of wine that is forgotten the day after it was opened? Well, there is hope yet. What about glass crystal? Everybody loves lead crystal, do they not?

Lead crystal goods really are the bees’ knees of gifts, corporate gifts or not. People always need ashtrays, paper weights, and pen holders and made in lead crystal they look expensive and stylish adding to the image of your business.

Lead crystal goods are available in many kinds. They make fruit bowls, vases, glasses, paper weights, pen trays, ashtrays, picture frames and carriage clocks along with a dozen other items. When selecting a lead crystal corporate gift, you might like to bear the following things in mind:

If you are presenting these corporate gifts to your staff, you may like to differentiate between your employees or give everyone the same gift. You can on grounds of sex, length of service, marital status or input to the company’s profits. There again, you may know the longest serving personnel very well and want to get them something that will suit them personally. You can do this in terms of cost or style or both.

For example, office staff might like a lead crystal paperweight, pen-holder or picture frame. Blue collar workers may rather a lead crystal vase or bowl. Single people might play golf or sail and like an item etched with a golfing or sailing motif. Married people might like a picture frame or a vase. Long-serving personnel or high-earners might like a carriage clock.

Cost is obviously an important factor, but usually corporate gifts are tax-deducible and glass crystal items differ greatly in price depending on the manufacturer. For example, you can get a nice lead crystal goblet set for $15, but if you want to give Waterford lead crystal, you can expect to pay three times as much.

Are you presenting these corporate gifts to clients or / and prospective clients? In this case, you will have to have them inscribed with your company’s contact details. You will also want the corporate gift to stay in the client’s office, so it should be office orientated, not home orientated. Something like a heavy paperweight shaped like a rock or a desk tidy fashioned like a boat.

This is the best kind of promotion after word-of-mouth and sign-written vehicles and should be taken seriously by any company that must have clients. Giving a well-thought of gift like lead crystal is a way of enhancing your reputation and that of the beneficiary.

The only other thing to keep in mind is that corporate gifts in lead crystal are valuable and need to be handled with care, so if you are having them inscribed, which you must do, then you will need to know how long it will take to get your consignment done and delivered.

Owen Jones, the writer of this piece, writes on many subjects, but is currently involved with Waterford crystal vases. If you have an interest in Irish crystal or wedding rings, please go to our website now at White Gold Claddagh Ring

So, it is very important that you take your time when choosing one. Maybe the enormous range of wedding rings makes that more difficult not easier. Diamond wedding rings have been the most popular since ordinary working people could afford them, before that a plain band of gold had to be enough, for people who could afford that much.

Nowadays, Western people have become more daring and they are choosing other stones like the stunningly beautiful blue sapphire. Some even deciding not to have a stone at all, going back to tradition, so to speak. However, there are lots of examples of not so simple bands of gold too.

There is the Irish Claddagh ring with its distinctive two hands holding a crowned heart symbolizing love, friendship and loyalty; and there is the Celtic Knot with its intricately interwoven strands twisting and turning without end, standing for eternity and eternal love despite the twists and turns and difficulties of daily life.

So, selecting a wedding ring is not just a question of picking a beautiful wedding ring, you should be choosing one that says what you want it to say. You could look up on the Internet what the different metals and various stones indicate traditionally. If you cannot find a ring that says what you want, consider having one made. It is not as expensive as you might think.

Tradition is a good thing when it comes to wedding rings. After all, you want your ring to express your everlasting love and devotion for the person you are giving it to and your marriage could last fifty or sixty years, especially with people living longer these days. With a bit of luck, you will wear this ring for the rest of your life, so pick a style that seems timeless to you.

Selecting a wedding ring is not as easy as it looks, because you are going to be wearing your ring every day for the rest of your life, so it should be something that you will not get tired of in a couple years. You should look at and try on many rings in order to get one that feels good. You will want a ring that does not look out of date in ten years time. The simplest way of doing that is to go for a traditional style, because those styles have already stood the test of time.

One last piece of advice is to ask the jeweller to verify the total carat weight of the stones in the ring and the weight of each individual stone and the quality and weight of the metal (although it should be hallmarked) on paper, then if it gets lost or stolen you have something to show the insurance company.

Owen Jones, the writer of this article, writes on many subjects, but is currently involved with the Celtic knot wedding ring. If you have an interest in gold rings, please go to our website now at White Gold Claddagh Ring

EGGS: Part 1

Eggs can be fresh or dried, dried eggs being only chickens’ eggs without the shell and water. Dried egg should be stored in a cool, dry place – it may not be stored in the refrigerator! Store eggs for several days or a week in a cool place not close to strong-smelling foods. An egg stand is an ideal gadget for this. If the eggs are dirty, wipe them clean with a damp cloth- washing will only remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep better than those laid in other seasons. Eggs that can not be cleaned-up, must be rejected. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the room temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate – a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes ‘tough’ at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will ‘curdle’, i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digestible egg-whites, making it an ideal meal for invalids and children. Lower eggs into 3″ (75mm) boiling water; place lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3″ mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place in egg cups and tap the shell to crack it. Allow the steam to escape, which will prevent the egg further cooking. For sandwiches, salads etc,. boil the egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and prevents a black ring around the yolk.

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These basic tips may seem quite unnecessary for most modern households with a refrigerator in the kitchen, but modern devices do make people lazy and it is still well-worth while to know ‘why’ we ought do some things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts in the world.

MILK:

Milk has been called ‘nature’s perfect food’, because no other food, taken alone, can support adult life. It is of the first importance for the growth and development of young people, but it must be clean as bacteria also find it very nourishing and quickly multiply in it. If milk is not bought pasteurized, then it should be scalded and quickly cooled before consumption.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk is not be kept in the receptacles in which you bought it, transfer it into a clean container, which has been rinsed with cold water. A warm container will cause the milk to stick to the sides and go off much more quickly. You should always keep milk in the coolest place in the larder and always keep it covered. it is worth remembering that draughts occur usually at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the bottle in a bowl of water with the cloth covering hanging in the water. The cloth will soak up water, which will evaporate, which uses up heat, ensuring that the bottle remain cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix new and old milk together.

Sour Milk: Milk straight from the cow is a little alkaline, but as it ages, lactic acid is formed and it becomes what we call ’sour’. Pasteurizing or scalding the milk retards this process. Milk which is ‘on the turn’ can be revived by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still retains much of its goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some form or other before being canned. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This is simply evaporated milk to which sugar has been added before canning. The sugar acts as a preservative and will keep the milk for about a week. Do not keep in the tin, but decant it into a jug.

Dried Milk: Dried milk comes is available in a variety of forms and particular attention should be paid to the instructions on the label. Niche market products can be bought especially for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they contain a great deal less fat than normal milk.

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Eggs: Part 2

Poaching: boil 40mm water in a frying pan; add a teaspoon of salt and a teaspoon of vinegar. Crack egg into cup, inspect and tip into water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and simmer for 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough butter to easily cover the base of a shallow pan. Tip egg in gently and fold the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a draining spoon.

Baked Eggs: lightly grease a fireproof dish and slide the egg(s) gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a moderate oven and serve in the same pan after the whites have set to your liking.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per serving; beat lightly and add salt and pepper to taste. Heat enough butter to cover the bottom of the frying pan. When the butter is hot, pour in the eggs; as it sets, raise up the handle and draw the set mixture up towards the handle, allowing the liquid egg to run down onto the hot pan. When all the liquid is set, tilt the pan forward and roll the omelette up. Serve straight away on a hot plate. It can be filled with almost anything, before being rolled up.

Pouring Custard: beat 2-3 eggs per 1 pint of milk lightly. Heat the milk and pour gradually over the eggs; add sugar and flavouring; cook in a double pan or jug and hot water until the required thickness has been reached. If it is not to be served immediately, pour a thin layer of water onto the top to prevent a skin forming.

Baked Custard: proceed as above and then pour the custard into a greased dish; sprinkle lightly with nutmeg and place dish in water to halfway up its sides. Bake at 350 F for 35-45 mins; test its solidity by inserting a knife – it should be clean on withdrawal.

Steamed Custard: proceed as for above, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour pouring custard into unbaked pastry cases and bake in the oven for 40-50 mins. A little jam can be placed in the bottom of the case first, if desired.

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The Norman interlopers were thoroughly hated by the local people and they had to build large mansions to defend themselves from the not infrequent raids on them by the people of the valleys and the mountains. During the time of the reign of Henry III, there were 12 castles within six miles of Barry; in Glamorgan, there were 30 castles and in South Wales as a whole there were 150 of those symbols of oppression.

Porthkerry and the church lying to its west is said to have taken its name from Ceri, who is said to have founded a port, ie ‘Port Ceri’. People say that Ceri ap Caid, the King of Essyllwg, resided in Porthkerry before the Christian era and that his bard, Corvinor, was the first to have built a ship with sails and a rudder for the race of Cymru. Some believe that Ceri was a nephew or grandson of Caractacus (Caradog) and that he assumed the leadership of the government in South Wales when Caractacus was sent to Rome.

John Wesley preached in the Porthkerry Church and sometimes outside in the churchyard too between 1741 and 1743. Today, there are two very old churches still in use in Barry: St. Cadocs Church in Cadoxton and Merthyr Dyfan Church in Merthyr Dyfan. One-hundred-and-fifty years ago, Cadoxton was the largest village in the Barry area: thus, in 1844 the Parliamentary register contained 25 names: 20 from Cadoxton and five from Barry. The one church was dedicated to St. Cadoc, who had been accustomed to spend Lent on Flat Holm and Barry Island. The village (Cadoc’s Town)took its name from the church, which was founded in 800 AD.

Merthyr Dyfan Church, which is situated in the north of Barry, was founded in 600 AD and the name means Dyfan The Martyr. There were two saints of this name. The one travelled to Barry to convert the local people to Christianity and the other lived in the sixth century. He was the son of a Welsh chieftain. His sister was also martyred and the town of Merthyr Tydfil is named in her memory.

The Christian faith flourished in the Vale of Glamorgan and in the middle of the Second Century, Llewrwg, Prince of Siluria, became the first king of all time to be baptized into the Christian faith anywhere in the world. He sent to Rome for more preachers and was sent Dyfan and Fagan. The former was martyred near the site of the church and the latter was canonized.

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Basic Preparation Of Foods: Dairy Produce.

CHEESE.

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk’s natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are usually added too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk and its pasture, the breed of cow, sheep or other animal and the type of bacteria all govern the final product.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced anywhere else: for example Roquefort and Edam, although factories do try. Some even have a measure of, as most of the world’s Cheddar cheese now comes from the United States and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered ‘concentrated milk’ and stored in the same way.

Many people say that cheese must not be kept in a fridge and although storing in water, as for milk, is not a viable option, a cool larder is certainly ideal. Try the traditional method of suspending it from a hook in muslin in a cool, breezy place. If it is hot, moisten the cheesecloth with water to which a little vinegar has been added.

in Europe, cheese is frequently served with a salad or/and bread and is often presented after or instead of the dessert course. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. After being grated the cheese can be scattered on vegetables or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in sandwiches or salads.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

a] Combining it with some starchy foodstuff, since the starch will absorb the fat, not allowing it to cover the protein.

2] Using seasoning: Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding alkali. A large pinch of Bicarbonate of Soda per 75g will help neutralize the fatty acids and make the proteins more easily digestible.