February 2009 Archives
WiseBread.com recently released a list of the top 165 personal finance web sites. WiseBread used traffic, incoming blog links, RSS subscribers, link authority, and Compete scores to determine the rankings. The chart is also updated on daily basis so you can actually re-visit the chart each day and see different sites move up and down in the rankings.
Dorothy Gaiter and John Brecher have been reviewing wines via the Wall Street Journal's column Tastings for 11 years (now that's a lot of bottles!). A recent Wall Street Journal article summarizes Tastings' readers most asked questions; Dorothy and John have received over 1000 questions about wines and most of them, they state, can be summarized via the following 11 questions (grouped by the most asked question last):
3. What wines are good for a party of large gathering?
5. Should you decant?
8. I Love X wine what do you think of it?
10. Wines in Europe do not contain sulfites, correct?
11. I'm going to a wine region, what wineries should I visit?
12. I have an old bottle, how much is it worth?
12a. When will this wine be at it's peak?
Scordo's Link Round Up: Find Coins at Home, Cabin Fever, & Cheap Dates
Excerpt: **This is a guest post by Jeff Rose. In my hometown, one of the things that my wife and I enjoy doing is going to see our former alma mater battling it out on the basketball court. I'm sure most can relate to attending a similar event, whether it be your former university... via Frugaldad.com
Food Can Be Affordable and Taste Good: KathEats.com On A Great Food Life
As someone who was raised to prepare fresh food, I've always enjoyed food for what it was; namely, a tasty plate of homemade linguine with a fresh plum tomato sauce or a perfectly seared veal chop with fresh dandelions sautéed with tons of garlic, for example. What I only realized recently, however, is that food can really improve one's quality of life. Kath's blog demonstrates that one can be healthy, not eat out often, and prepare great meals at home.
2. Mix a solution of 1 gallon of warm water with a ¼ cup of Murphy's Oil Soap. Grab a clean micro fiber cloth and submerge into your Murphy's solution. Ring the cloth well and begin cleaning your cabinet's surfaces. I like to work in sections and thoroughly dry the cabinets with a second micro fiber cloth.
2. Apply a high quality stainless steal polish to a clean micro fiber cloth and rub with the direction of the grain. Let the polish sit for 30-50 seconds and remove with a clean micro fiber cloth. I use Signature Polish and it works great (I also find that a creamy polish works better than a thin, water-like, stainless steel cleaner)
2. Next, with a clean micro fiber cloth, place some of the same pine oil based cleaner on your cloth towel and wipe down the black stovetop area (do not use this cleaner on your stainless steel).
3. Dry the surface with a clean micro fiber cloth.
2. Wipe down the granite with a solution of white vinegar and water (I keep this mixture in a spray bottle in a <using 1 part vinegar / 3 part water>) .
Starting Your Own Business: An Interview With a Practical Entrepreneur
Here's the interview:
1. Low barrier to entry, so that I could learn it and start it easily, without much hassle.
2. Low start-up costs, because I didn't have much money.
3. Could be done anywhere, because I wanted the option to move wherever I pleased.
6. Low operating costs - This makes the risk less, because if it costs less to run the thing, there's less chance of going bankrupt.
Keep it practical when it comes to electronic devices, you can't build a good financial life and purchase every electronic device that hits the market.

(photo: my two aunts on the left and grandmother on the right, baking bread and pizza in a wood fired oven)
I'll go out on a limb and posit that pizza may be the best food type on the planet. Pizza has everything: incredible texture, rich flavor, it's cheap to prepare, it's filling, and, in general, is one of the rare food types that contains both complexity and simplicity.
My beloved Aunt Giovanna (pictured on the left) owns a small wood fired bakery in
One of my simple wishes is to reproduce my aunt's pizza here in States, but it would be nearly impossible given that I lack the wood
fired oven, high quality and ultra fine Italian flour, and the water from
the region. So, what's a pizza loving
guy to do - adapt of course!

(photo: that's me kneading some bread dough at nonna's house; as nonna would say, I really don't have the kneading touch)
In turn, here's my classic, homemade, pizza dough recipe adopted for us transplanted Europeans (and, please, stop giving your hard earned cash to the local Pizza guy who drives the fancy imported car, you
deserve better pizza! Make it at home.):
Ingredients:
- 1 cup of warm water
- 1 tablespoon active dry yeast
- 3 cups of all-purpose (or unbleached) flour (you can also try Molino Caputo Tipo 00 Pizza Flour, imported from Naples, Italy)
- 1 tablespoon olive oil
- 1 teaspoon of salt
- 1 teaspoon of sugar
Mix the "wet ingredients", including the water and olive oil with the dry yeast (you're looking to dissolve the yeast). Thereafter thoroughly mix the remaining dry ingredients and combine with the wet ingredients. Place the mixture in a Kitchen Aid and mix for 2-3 minutes. Remove the dough and knead with your hands for 4-5 minutes; you're looking for a fluffy/not too dense dough. Remember to make sure your workspace has plenty of flour so the dough does not stick when kneading. Form the dough into a ball and coat the exterior with a bit of olive oil and place in a large bowl, covering the bowl with a kitchen towel. The dough should sit (I like to place the bowl in my oven, with no heat of course) for 30-45 minutes or until it doubles in size.
Next, add a tablespoon of olive oil to a 10 by 15 inch cookie sheet and thoroughly coat the bottom with the oil. Take your dough and cut it in half and stretch the dough on your cookie sheet. Add a bit more olive to the dough and spread it with your hands. You're now ready add your toppings!
My favorite type of pizza is the "Pizza Margherita" which is comprised of tomato sauce, fresh mozzarella, and fresh basil. Start with the sauce and then add shredded mozzarella.
Preheat your over to 400 degrees F. and bake your pizza for 20-25 minutes depending on how thin or thick your dough is. Once you're ready to remove the pizza lift one side of the dough and make sure you've got a nice brown color (the cheese should be bubbling as well). After removing the pizza, add the hand shredded basil and a bit of olive oil. If you have some Parmigiano-Reggiano you could also grate a bit ontop of the pizza!
Some of my other favorite toppings include:
1. Sautéed red onions, black pepper, and Parmigiano-Reggiano
2. Sautéed mushrooms and Parmigiano-Reggiano
3. Dried
rosemary, seal salt, red pepper flakes, Parmigiano-Reggiano, and extra olive oil
There is a process of getting a close, cut free, shave and it begins with the preparation:
1. Wash your face with a gentle face wash. I like Nivea's Sensitive face wash given price and availability. Your face needs to be clean in order to achieve the right result.
2. Take a shower! Yes, I know your body doesn't need to be clean in order get a good shave, but in order to achieve an optimal shave your face needs to be both hydrated and hot. A hot layer of water on your face allows the razor to skim across the skin as opposed to dragging on it, which is the cause of irritation. The hot water also softens the whiskers on your face, as well as relaxes facial muscles. If you don't have the time to shower before your shave, then wet your face with hot water for 2-3 minutes prior to shaving.
3. Keep your face hydrated. This is the number one tip that will yield a great shave, regardless of equipment. Splashing plenty of hot water on your face during the shaving process will greatly improve the end result.
Your face is now ready to meet your shaving equipment (which should include a single blade razor, a badger brush, and a glycerin based shaving cream). Note: I'm not advocating you quickly dump your plastic, Mach3, razor and aerosol shaving cream, but if you put the time into learning how to shave properly, you'll want to buy the best equipment on the market (which doesn't include any of the overpriced and poorly contstructed Gillette or Mennen products). In turn, here are some recommendations on equipment:
2. A high quality badger (and NOT Boar) shaving brush - I like the price of the Crabtree and Evelyn travel badger brush or have a look at the many badger brushes available at Amazon.
3. Glycerin based shaving paste - I like the Art of Shaving lavender paste or Bond Street shaving paste.
4. Double edged blades - I like the Feather high stainless platinum double edged blades, but you can purchase a sample pack and experiment.
You're probably asking yourself at this point why on earth would I spend that much time shaving? Well, a wet shave will provide a superior end result and, in my view, the prep and shaving process is a very soothing and Zen-like experience.
2. Wet shaving requires an upfront investment in terms of equipment and time. The superior equipment you purchase should last a long period of time and the extra time you put into your shave will yield superior results. Over the long run, it's much cheaper to invest in quality wet shave gear versus buying expensive and poorly engineered plastic blades.
Here are some great shaving resources on the web:
- Mantic59 has the best wet shave videos on the web and you can find his blog here http://mantic59.blogspot.com/
Make Coffee and Breakfast at Home - Starbucks Launches New Discount Breakfast
9 Differences Between Entrepreneurs and Individuals Who Work For Someone Else
Cheese is an ideal example of how each Italian region produces it's own version of a basic food commodity. The region of Calabria, and the birthplace of my parents, produces some great cheeses, here are the top 8, in my view:
1. Pecorino. Pecorino is the king of Southern Italian cheeses (specifically, Calabria). Pecorino is made from sheep's milk and some varieties are aged (such as the type used for grating). My grandafather produced a version of Pecorino with his 20 or so sheep. Most folks know Percorino Romano which can be sharp and tangy. Buy the imported kind.
2. Provolone. Another Calabrian favorite, Provolone can be eaten young or, like Pecorino, it can age and become more flavorful. Provolone is readily available in the US and can be used in sandwiches and antipasti. Buy the imported kind.
3. Caciocavallo. The horse cheese - don't ask me why. Caciocavallo is a cross between provolone and gouda. Caciocavallo goes well with fruit or can be grated. The pic above is of Caciocavallo.
4. Incanestrato. This is the cheese you see hanging in a basket at Italian specialty shops. Incanestrato is a spicy cheese and can be grateed (when aged) or eaten fresh.
5. Mozzarella. The best Mozzarella in the world comes from Naples (sorry, Calabria). Mozzarella is a semi-soft cheese made from water buffalo milk. If you can find imported Mozzarella from Italy, it is a grand treat (especially when eaten raw with extra virgin olive oil, a ripe tomato, and some basel). Fresh mozzarella can be found in the US and the quality has become quite good (but note the cheese is made with cow's milk). Provola is similar to mozzarella, but is a bit firmer.
6. Ricotta. Ricotta is one of my favorite cheeses. Ricotta means "cooked twice" or re-cook. Ricotta is made with cow's milk and is very creamy and smooth. Ricotta can be used as is with a drizzle of olive and spread on toast or you can combine linguine, olive oil, and freshly grated Parmigiano Reggiano to make one of the loveliest pasta dishes on the planet. I don't recommend buying the supermarket variety (as it is tasteless and often lacks consistency and texture), rather go to a local Italian speciality shop and ask for the fresh variety. My mother makes a version of Ricotta in her New Jersey kitchen, I'll post the recipe soon!
7. Scamorza. A cow's milk cheese shaped like a pear with a dark yellow exterior. Scamorza is a soft cheese and is usually eaten on its own.
As CookItaly points out in the comments below, there are tons of other Southern Italian cheeses including: Caprino d'Aspromonte to Burrata to Piacentino, Ragusano and the Vastedda della Valle del Belice.
Don't Be A Sucker: Does A Home Equity Line of Credit Ever Make Sense?
3. Whether you use your credit or not you have the option to tap available funds.
-or-
3. General household, and vehicle, maintenance. This list include painting, washing windows, patching your driveway, putting in a new outlet, replacing a light fixture, replacing your car's oil and filter, and fixing basic/general things. I read somewhere recently that the average number of home repair items a man or woman can address has actually declined over the last 30 years (that is to say, no one is doing their own home repairs anymore). If you are going to do many of the items above, I would suggest you have access to the following tools/equipment.Further, Popular Mechanics magazine cites 100 skills every man/woman should know.
4. Cooking. Don't go out to eat (keep in mind that outside major cities in the US, most restaurants are mediocre at best), instead buy high quality ingredients and experiment at home. After a full year of cooking, you'll have mastered many dishes and also have lost of few pounds from not eating out. Look around Scordo.com, there are plenty of recipes, including advice on how to shop for food. If you're into wine, you can either make you own or read though my guide to wine!
5. Ditch the financial planner. If you're paying someone to manage your money you're most likely a bit disengaged from your finances. Instead, spend a year educating yourself and invest in low cost index funds (say, Vanguard) and bonds (and make sure to build up an emergency cash fund of between 6-9 months and max out your 401K contribution).
