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I am trying to choose one of a selection of ogunquit ME hotels for my husband as he is going there on a business trip soon. He has asked me to find him something as he hasn’t got time. There are a lot of ogunquit maine hotels and I have a certain budget and so it is taking me some time to look through and find something which is in a good location for him and also in budget. It is not that the hotels are too expensive but that there is such a big range of them and I want to make sure that he gets the best that he can for the top budget that he has.

His company are paying and allow him a certain amount of money per night and it is nice if he can get the best possible. It is a business trip after all and he will be missing his family and I think there is nothing worse than having a hard day at work, getting back to the hotel and it not being very nice. There are lots of good ogunquit hotels and so it is pretty hard to choose, hopefully I will make the right decision.

Various models and categories of lynx grills have been launched in the market by the company and they have attractive features which make them special in the market. Understanding the features of lynx grills parts will help customers to make a proper use of the product for their varied needs. Some technical and safety tips will help customers to have a better use of the grills in their kitchen.

The method of using lynx grills accessories greatly depend on the kind of model you have with you. The approach could be slightly differing, dependent on the unique characteristics and peculiarities of the models.

Each model will come up with a catalogue which will ease your work when handling lynx grills. Cleaning and maintenance of the grills could be easier and simpler with the assistance of these catalogues.

Since the company revises their model and brings improvements over their previous versions, it is essential that you carefully handle each model so that its reliability and performance are not impaired. Out of the various measurement grills, choose the one that will best suit your needs so that all your requirements are properly met. A rough handling will always affect the quality of the product you buy from the market.

Now that I’m going to a country where I can actually buy drinks, what are the best ones out there? More specifically, in Canada

carmel russian (like a white russian)
it has carmel flavored vodka, Kahlua and cream. sooooooo yummy!!
if they don’t have carmel see if they have chocolate flavored vodka
if they don’t have chocolate I know they’ll have vanilla

careful though, these taste so good and you can’t taste the alcohol so you can overdo it if your not paying attention to how fast you drink them

Any ideas ?

The phrase doesn’t make me think of my usual breakfast (grapes, melon and toast this morning) but of the sort of treat I want - but rarely get - if I’m staying in a hotel or B&B.

Veg*n rashers and sausages, mushrooms, toast. And eggs if you eat them - I don’t.

Not healthy, not an everyday thing, but just what everybody else gets when they stay at such places.

And vegan margarine to go with the toast and soya milk for the cereal would make it perfect.

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Fruits of all sorts, actually - berries, melons, citrus fruits.

Juices, soy milk.

Oatmeal, cream of wheat (Farina?), grits.

Puffed rice, puffed kamut, puffed wheat.

Big fluffy vegan pancakes with real maple syrup!

Vegan Belgian waffles, loaded with Soyatoo whip and tons of fruits!

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I have cereal with soya ‘milk’ and some fruit. If I’m really hungry I’ll have some wholemeal toast.

When I think of a vegetarian breakfast, I seem to think of veggie sausages, with eggs and baked beans. I don’t know why. It’s a very ‘english’ breakfast. Its not something I would eat though. I prefer cold brekkies (hence the cereal).

Powdered or White liquid vanilla is best for dessert were you want to preserve the white colour and as for taste, not much difference until you get into the pure extracts or vanilla beans.

Liquid tend to be a bit bolder in longer cooked cakes and pastry, while in filling and pies the powdered or white is best, not as acrid in the mouth if not cooked out, I use the European Vanillin sugar and bakers white vanilla, most for taste, and when I was a chef I used only 1/2 vanilla bean, these TV chefs scraping 2 for a pot of custard, I cannot get buy using $10 with of vanilla for anything, they have a budget surplus, 1/2 is fine and the pod in a jar with some white or brown sugar make a perfect vanilla flavoured sugar for cooking and baking.

well first of all..i hate when i go to birthday parties and they do the same games and the same food and the same everything ! i want mine to be different..i need some suggestions on games, activities, and food,etc. to do at my party!

for games, if there will be boys… spin the bottle, and suck or blow ( it sounds way dirtier than it is ) It is where is there is a card and there is one person that has it up to their mouth by sucking in and than pass it on, but if the person wants to kiss you they will blow out at the last second so their is no card between your lips!

If you are having your party soon, or sometime in the summer we always have water fights. you don’t have to anything fancy like big water guns for everyone, we just used cups, small buckets and stuff like that

for food at my last party we had pulled pork sandwiches. the pulled pork was just in a crock pot so that people could just eat when they were hungry. We also had queso, salsa and chips. Fresh fruit is always good, stuff like water melon, grapes, cantelope, pineapple and stuff like that is good cuz people can just grab a piece when they are hungry!!

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well im turning 16 in august and i am in the middle of planning my sweet sixteen..so maybe i can help..lol.. first of all make sure that you have your budget and invites and everything else worked out first..okay.. for games… try fun things like musical chairs but with teenage music and win a good prize like a CD or a really cheap mp3 player…. you could also have stuff like name that movie or song..for good little gifts or something… and if you have like a Wii or a playstation 3 have that set up if its not toooo many people they may damage something.. pick a theme or something that is your own or original….. like a rockstar themed party or a pop star themed party like as in relating to paris hilton or something like have a hilton themed party with like pink and diamonds(fake or rhinestones) and girly things…. and for food pick the regular cheap food like hotdogs, cokes and sprite, chips and dip, cookies, candy, goldfish crackers,and ritz crackers with dip, etc…. and plus… DO NOT TELL ANY OF YOUR FRIENDS ABOUT THE THEME OR WHAT YOU MAY BE DOING FOR THE PARTY ….someone may leak the info and if someone else is having their party before you….they can copy you and leave you with nothing…..just to let u know.. well…i hope you have a good party

I heard working at McDonalds is a total DRAG! Is it really all that bad, or do people just try and scare you. I don’t really see how it could be THAT bad……

I worked there for 2 1/2 years. It can at times be a drag but other times it is totally fun. You have to be a hard worker to enjoy the job. You are underpaid and overworked but where I worked the people were so great. They are the only thing that kept me around so long. I became a manager and almost certified (just below assistant manager) before I quit. I say if you cant get a better job, then enjoy the people all low paid jobs are the same. If you can get a better job, like I did, then go for that. But if you gotta work, you gotta work. Some people cant put up with it. I know there were so many times I said I wanted to quit. They are really bad at promoting people. They promote people who dont deserve it and not the people that do. After bugging them finally after 1 1/2 years I became manager and as soon as I did they realized they should have done it long ago and they wanted to promote me again just after being promoted…crazy people

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Look MacDonald’s is how you make it. remember McDonald’s is a fast food restaurant you will have the good and the bad as with all jobs. Its what you make it I currently work at one in Miami, and the thing that keep me going is knowing its only a temporary job. It is not my career, as soon as I get my degree I’m leaving. Make the best out of ever situation and you will be fine

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My mom quit after the first day when she tried to work there in college. They work you until the last second they can, they are rude and bossy. My friend worked there for 3 years and never got promoted, you have to really really kiss up to the manager’s if you want a small raise. It sucks. There are better places to work, Mc donald’s is for those with no Diploma.

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I have worked at 2 different McDonalds. I loved working and the first one because it was run by good honest people and they enjoyed what they did. The second one i was a manager at at i hated working there. It just depends on how the store is run.

I want to make a cake. I need a recipe that is simple but yet elegant. My sister is 9 yr. old and im 14 so if there is something simple, that would be wonderful.
Or if you cant get a recipe, if you can give me a name of a cake that would be fun to make, that would be wonderful.

Some of these may look complicated but they are actually quite easy to make.

Deep Chocolate Cake

Ingredients
1/2 cup unsweetened cocoa powder
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup butter, softened
1-3/4 cups sugar
3 eggs
4 ounces unsweetened chocolate, melted and cooled
2 teaspoons vanilla
1-1/2 cups milk
12 ounces semisweet chocolate pieces (2 cups)
1/2 cup butter
8 ounces dairy sour cream
4-1/2 cups sifted powdered sugar (about 1 pound)
Chocolate curls (optional)
Chocolate-Sour Cream Frosting *
Fresh raspberries (optional)**
Fresh mint sprigs (optional)

Directions
Grease three 9-inch round baking pans, three 8X8X2-inch square baking pans; lightly dust each pan with 1 teaspoon of the cocoa powder. In a medium bowl, stir together the remaining cocoa powder, flour, baking powder, and baking soda. Set aside.

Preheat oven to 350 degrees F. In a large bowl, beat the butter with an electric mixer on medium to high speed for 30 seconds. Add sugar; beat until combined. Add eggs, one at a time, beating for 30 seconds after each addition.

Beat in chocolate and vanilla. Alternately add flour mixture and milk to chocolate mixture, beating on low speed until well mixed. (Batter will be thick.)

Divide batter among prepared pans; spread evenly. Bake in the preheated oven for 20 to 25 minutes or until a toothpick inserted near the centers comes out clean. Cool in pans on wire racks for 10 minutes. Remove from pans. Cool completely on wire racks.

Make chocolate curls, if using. Arrange curls in an even layer on a waxed paper-lined tray and set aside in a cool, dry place. To assemble cake, spread Chocolate-Sour Cream Frosting on tops of two of the layers; stack. Add top layer; frost the top and sides of the cake. If desired, while frosting is still moist, use a 4- to 6-inch wooden skewer or tweezers to lightly press chocolate curls into frosting around the bottom two-thirds of the cake. If desired, garnish top with raspberries and mint. Store, covered, in the refrigerator. Makes 12 to 16 servings.

Chocolate-Sour Cream Frosting: In a large saucepan melt chocolate and butter over low heat, stirring frequently. Cool for 5 minutes. Stir in sour cream. Gradually add powdered sugar, beating until smooth. This frosts tops and sides of two 8- or 9-inch cake layers.

Chocolate-Mint Sour Cream Frosting: Prepare as above except stir in 1/2 teaspoon mint extract with the sour cream. Makes about 4-1/2 cups.
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Chocolate Cake

Ingredients
3/4 cup butter
3 eggs
2 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 teaspoon baking soda
3/4 teaspoon baking powder
1/2 teaspoon salt
2 cups sugar
2 teaspoons vanilla
1-1/2 cups milk

Directions
Allow butter and eggs to stand at room temperature for 30 minutes. Meanwhile, lightly grease bottoms of two 8×8x2-inch square or 9×1-1/2-inch round cake pans. Line bottoms of pans with waxed paper. Grease and lightly flour bottoms and sides of pans. Or, grease one 13×9x2-inch baking pan. Set pan(s) aside. In a medium bowl stir together flour, cocoa powder, baking soda, baking powder; and salt; set aside.

Preheat oven to 350 degrees F. In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Gradually add sugar, about 1/4 cup at a time, beating on medium speed until well combined (3 to 4 minutes). Scrape sides of bowl; continue beating on medium speed for 2 minutes more. Add eggs 1 at a time, beating after each addition (about 1 minute total). Beat in vanilla.

Alternately add flour mixture and milk to butter mixture, beating on low speed just until combined after each addition. Beat on medium to high speed for 20 seconds more. Spread batter into the prepared pan(s).

Bake for 35 to 40 minutes for 8-inch pans and 13×9x2-inch pan, 30 to 35 minutes for 9-inch pans, or until a wooden toothpick inserted near centers comes out clean. Cool cake layers in pans on wire racks for 10 minutes. Remove cake layers from pans. Peel off waxed paper. Cool thoroughly on racks. Or, place 13×9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with desired frosting.

Makes 12 to 16 servings

Devil’s Food Cake: Prepare as above, except omit baking powder and increase baking soda to 1-1/4 teaspoons.

For chocolate cupcakes: To make cupcakes, grease and lightly flour thirty 2-1/2-inch muffin cups or line with paper baking cups. Prepare cake as directed in Step 2. Fill each cup half full. Bake in preheated oven for 18 to 20 minutes or until a wooden toothpick inserted in center of a cupcake comes out clean. Cool on a wire rack. Makes about 30 cupcakes.
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BUTTER CREAM FROSTING

2 sticks of butter, softened
2 cups powdered sugar
1 tablespoon lemon juice
2 teaspoons vanilla extract
3-4 tablespoons milk

With an electric mixed whip butter until creamy; add powdered sugar, lemon juice and vanilla. Combine until well mixed. Add milk by the tablespoonful until desired constancy is reached.

For chocolate:

Melt 2 squares of semi-sweet baking chocolate and add to the sugar butter mixture before adding milk. Then add milk by the tablespoonful until desired constancy is reached.

By using lemon juice you eliminate the need for salt and it also cuts down on the sweetness of the frosting - I have been doing it this way for years and everybody loves my frosting.
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MILE-HIGH CHOCOLATE CAKE

Ingredients

For cake
5 ounces fine-quality unsweetened chocolate, chopped
2 1/4 sticks unsalted butter, softened
2 3/4 cups sifted cake flour (not self-rising; sift before measuring)
1/4 cup unsweetened cocoa powder (not Dutch-process)
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 large eggs, at room temperature 30 minutes
1 cup granulated sugar
1 cup packed light brown sugar
1 1/2 teaspoons pure vanilla extract
2 cups sour cream

For frosting
1 cup sugar
6 tablespoons all-purpose flour
6 tablespoons unsweetened cocoa powder (not Dutch-process)
1 1/2 cups whole milk
4 ounces fine-quality unsweetened chocolate, finely chopped
1 tablespoon pure vanilla extract
6 sticks (1 1/2 pound) unsalted butter, at room temperature
Equipment: 2 (8- by 2-inch) round cake pans

Preparation
Make cake:
Preheat oven to 350°F with rack in middle. Butter cake pans, then line bottom of each with a round of parchment paper and butter parchment. Flour pans, knocking out excess.

Melt chocolate with butter, then cool.

Sift together flour, cocoa powder, baking soda, baking powder, and salt.

Beat eggs, sugars, and vanilla in a large bowl with an electric mixer at medium speed until pale and thick, 3 to 5 minutes. At low speed, mix in melted chocolate until incorporated, then add flour mixture in 3 batches alternately with sour cream, beginning and ending with flour mixture and mixing until each addition is just incorporated. Spread batter evenly in pans and rap pans several times on counter to eliminate air bubbles.

Bake until cakes pull away from sides of pans and a wooden pick inserted in center of each comes out clean, 40 to 50 minutes.

Cool in pans on a rack 10 minutes, then run a knife around edges of pans. Invert onto racks and discard parchment, then cool completely, about 1 hour.

Make frosting and assemble cake:
Whisk together sugar, flour, cocoa powder, and a pinch of salt in a small heavy saucepan over medium heat, then add milk and cook, whisking constantly, until mixture boils and is smooth and thick, 3 to 5 minutes. Remove from heat and whisk in chocolate and vanilla until smooth. Transfer to a bowl to cool to room temperature, covering surface with parchment paper to prevent a skin from forming.

Beat butter with an electric mixer until creamy, then add cooled chocolate mixture a little at a time, beating until frosting is fluffy and spreadable.

Cut each cake horizontally into 2 layers with a long serrated knife. Put 1 layer on a cake stand or large plate and spread top with 1 1/4 cups frosting. Repeat with 2 more layers, then add remaining layer and spread top and side of cake with remaining frosting.

Cooks’ notes:

• Cake layers can be made 2 days ahead (but not split horizontally) and kept, wrapped tightly, at room temperature.

• Frosting can be made 2 days ahead and chilled, covered. Bring to room temperature (about 1 hour) and beat until fluffy before using.

• Cake can be frosted 1 day ahead and chilled, covered.

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check here:
http://allrecipes.com/

I agree,I would rather eat sh!t than sit down and pay someone for that.

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I don’t know because I haven’t eaten at either place in a very long time. I don’t care for McDonald’s, and Applebees is alright, but not my favorite restaurant. I thought Applebees always used to be much better than McDonald’s, though. Maybe they’ve changed a lot since I’ve been to those places

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almost have to disagree. The high end items at McD’s still aren’t on par with the cheap stuff at Applebees…and I dont even care for Applebees all that much either.

Rather eat a bologna sandwich with gummy white bread than McD’s

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I think Applebees isnt that bad really
and there is nothing high end at mcdonalds >_>

but i guess its ur opinon

What could be more fun than having the boys over for poker night? Playing with chocolate poker chips, what else! These poker chips are made of real chocolate and you can choose from bitter, milk chocolate, even white chocolate or whatever catches your fancy. They are imprinted with $10 to $100 symbols and placed in mesh bags so you can easily take them out to place your bets. And these are not just regular foil wrappings, they are edible and can be eaten off without having to unwrap them.

And if you need them to be kosher, no need to fret, kosher chocolate poker coins are also available. Chocolate manufacturers nowadays are sensitive to the needs of people staying true to their faith so kosher chocolate is now being offered. You can enjoy dark, milky and velvety chocolate without having to feel guilty.

Kosher parve chocolate are also being manufactured by some of the largest chocolate companies in the world. They ensure that no dairy is present in the chocolates so usually, parve chocolates would come in the form of truffles. Chocolates without dairy may sound a little strange but they are in fact very tasty and with most of them, you can’t even tell the difference from real chocolate. So whether you’re having fun with the boys or just plain snacking out, you can be sure to find kosher chocolate to suit your taste.