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In yet another move away from its core business, and to curtail increasing losses, Starbucks introduced special breakfast pairings such as a tall latte with coffee cake and a tall coffee with a breakfast sandwich, all for $3.95.

Unlike other parts of the world, Italy is blessed with varied micro-environments.  The micro-environments help preserve the varied culture, foods, and traditions of the 107 provinces or regions of Italy.  

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.

8. Gorgonzola.  A blue cheese, but usually a bit milder and sweeter.  Gorgonzola does not contain a high level of salt and I especially enjoy it in salads.  Buy the imported kind.

In my view, espresso is the greatest representation of coffee on the planet.  I do enjoy a cup of French Press coffee each and every day but when I crave pure coffee taste, I brew up a batch of stovetop espresso.  True espresso aficionados head for a coffee bar or own their own equipment, but I can't justify both the cost of a high end espresso machine and grinder nor the daily expense of buying from a bar or café.  In turn, I've been using a 4 cup Bialetti stovetop espresso maker since my college days.  The stovetop machine is inexpensive (about $25.00) and produces a good cup of espresso (it's not a true representation of espresso but it's just fine given time to brew, cost, and clean up time).  Here's a quick description of how to use your Bialetti stovetop espresso maker:

- Unscrew the top portion of the espresso maker from the bottom portion and remove the metal filter/coffee ground holder.

- Fill the bottom of the unit with fresh, filtered, water (to the top of the bolt on the inside of the base).

- Fill the metal filter with ground espresso, making sure not to pack the grinds but simply filling the filter with enough ground coffee where a small mound is produced.

- Insert the metal filter into the base and tightly screw the top unit to the bottom portion of the maker.

- Place the maker on your stovetop and set on a low burn (it's important not to use a high flame).

You'll begin to hear the espresso come up in about 8-12 minutes depending on the size of the Bialetti unit you've purchased.  And you'll know that the espresso is done when no more espresso is coming out of the top unit (simply open the hatch and have a look inside).  I like to stir the espresso in the maker before serving. 

A note on espresso beans: like any type of coffee preparation the fresher the bean the better tasting your coffee will be.  So, you can buy beans and grind them per use, but it can be a labor intensive and messy affair (espresso beans need to be ground very fine).  If you're going to go the "grind every day method", you'll need a high end burr grinder.

My preference is to buy pre-ground espresso from Illy or Kimbo.  After all, espresso is meant to be a "quick" cup of coffee and not a labor intensive process.

Italians consume olive oil like it's water.  My grandparents used olive oil for cooking, shining shoes, preserving food, lubricating machinery (including various shotguns), curing various ailments (including stomach ulcers), etc.  I wouldn't recommend you use olive oil to lubricate your shotgun given other alternatives on the market, but if you produced your own olive oil (as my grandparents once did) you'd probably find alternative uses for the golden liquid as well!

If you're going to stick to olive oil for preparing and eating food, then you have plenty of good choices on the US market.  First, let's start with some basics about olive oil (including extra virgin olive oil):

1. Olive oil DOES NOT get better with age.  In fact, olive is meant to be consumed as quickly as possible (fresh=good).

2. Olive oil DOES NOT like light or warm temperatures.  In turn, it should be stored in a cool, dry, and dark environment.

3. Olive oil is a type of fat (like butter and lard) and has a good amount of calories.

4. Unlike butter, for example, olive oil has wonderful health benefits due to its high content of monounsaturated fatty acids as well as high content of antioxidative substances. 

5. Olive oil helps lower bad cholesterol and helps with good cholesterol.

6. Extra virgin olive oil is produced without using heat or chemicals (extra virgin olive oil also must have an acidity level of less than one percent).
 
7. Olive oil is extracted from crushed olives.

Both my grandparents and parents have told me wonderful stories about harvesting olives on the family farm in southern Italy and the process involved to produce both first press olive oil (that is, the first batch of olive oil produced via an old fashioned press. Nowadays, most olive oil is produced via continuous centrifugal presses) and extra virgin olive oil.  I've tasted much of the olive oil produced by my family in Italy and to be perfectly honest the olive oil is extremely intense and almost too flavorful and viscous for everyday use (at least for my American palette).

In terms of everyday olive oil that can be purchased in most supermarkets in the US, I have a couple of favorites:

- Filippio Berio Olive Oil for everyday use- I find this olive great for both cooking (frying, sautéing, etc.) and using raw in salads and for finishing dishes (like bruschetta, any type of sauce for meat, etc.).  There is a definite olive taste to Berio and it's not overly oily like many mediocre olive oils on the market today.

- Colovita Exta Virgin Olive Oil for items that don't require cooking - I use Colovita Extra Virgin Olive Oil (EVOO as Rachel Ray like to say) for pasta sauces, tomato salads, and for dunging soft crusty bread from my favorite bakery (Sullivan Street!).  Unlike celebrity chefs such as Mario Batali, I don't believe in using extra virgin olive oil exclusively in my kitchen (that is to say, for cooking, finishing, raw, etc.).  

- Bertolli Olive Oil - Bertolli is very similar to Berio in terms of quality, taste, and use.  In fact, I have a hard time discerning between the two, however I do have a preference for Berio if I'm faced with a choice at my local supermarket.  

In terms of high end olive oils from small producers, it's really a hit or miss type of thing.  I can't recommend a specific brand because of location and distribution.  For example, here on the East coast I often buy my extra virgin olive oil from Bartolomeo's Italian Food Emporium (click here for a review of the shop from Jason Perlow at Off the Broiler) that imports the oil from the owner's olive orchards in Puglia (the olive oil is fresh and has a nice balance of flavor and viscosity without being too overpowering or thick).  My recommendation on finding specialty olive oil is to try different producers and stick with a brand once you find something you like (also be sure to buy in small quantities unless you plan on using the oil every day).  Also, price doesn't equal quality.  In fact, I would opt for a fresh, recently produced bottle over an expensive extra virgin, first pressed, olive oil that has been sitting on the shelf for months.  

Finally, as I've said about wine, you should only buy and use what you like (don't listen to critics unless you've tried the product yourself).  

Shhh, insider secret: Consumer product companies want you to be slaves to trends.  Companies that produce automobiles, clothes, furniture, electronics, etc. are all dependent on repeat business (in marketing terms: retention rates) and the only way they can get customers to buy a product again is to argue that their older product is outdated and now has a newer version available. 

You see the above happening every year in late summer / early fall as car companies roll out "newly re-designed" and "all new" sedans and trucks.  The auto manufactures argue that you have to have the latest model because it boasts new safety features, a bigger engine, and technological advancement (think of Acura's slogan: "Advance").

The truth is, however, that in most consumer product categories you are better off not buying into the hype of chasing the latest redesign or product enhancement.   What you can do is buy products that have a classic design and good reliability/quality.  So, for example:

Coffee, in moderation, has proven to have some health benefits including:

- Coffee seems to protect men from Parkinson's disease
- Coffee drinkers may be half as likely to develop Diabetes
- Coffee might have anti-cancer attributes
- Coffee may not increase blood pressure as previously thought

(Source: Harvard Health Letter)

Regardless of health benefits most folks enjoy coffee because of 1., caffeine energy jolt 2., taste and 3. ritual.

Well, what wine should you buy? This is a big question, maybe even equivalent to other big questions such as, "Does God Exist?" , "Do we have free will?", and the classic, "What is Truth?"  Unlike big philosophical questions, however, figuring out which wine to buy for dinner, keeping in the cellar, or just for a nice night by the fireplace isn't too difficult.

Because my preferences for wine are informed by my pallate, the foods I consume, and background, the following list of perferred wine styles (all Reds this time around) is just a suggestion. Drink what you like based on what foods you eat and your own personal background, but don't be afraid to experiment and ask your local wine guy/gal for recommendations.  The best tip I ever got was to walk into a wine shop and ask the salesperson to "build a case of wine" (say, in the $15.00-$30.00 per bottle range) with varried styles and world regions in mind.

With the Winter season fast approaching my metabolism has kicked into high gear and I'm consuming more and more of my favorite foods!  Here's Part 4 of my Foods I Live on series:

De Cecco Pasta - arguably the best bang for your buck dry pasta on the market.  While you can find cheaper dry, Italian, pasta on the market, De Cecco has a rich and hearty flavor, with a firm texture.  In the end, De Cecco uses better ingredients than competitor Barilla and it just tastes better (do a taste test for your self)!  I like to have about 3-4 different varieties of pasta in my pantry at all times (including capellini, rigatoni, linguine, and spaghetti).

Garlic - This one is a no-brainer.  Garlic can be used in everything from soups to pastas to dips and salads.  Never purchase the stuff that is pealed for you or minced in jars!  Try to keep only as much as you'll need for a given week and look for bulbs that have a very tight exterior skin.  The bulb should feel firm and there should be no discoloration or smell.  Here's a nice video on how to peel and chop garlic from the master chef, Jacques Pepin.

Clif Energy Bar - In a pinch there is no better energy bar on the market.  I don't like to consume energy bars very often, but I will grab one before a tennis match or other sporting event (especially if I haven't had time to prepare for an intense workout with a proper breakfast or lunch).  The Chocolate Chip flavor, which happens to be my favorite, packs 250 calories and 45 grams of carbohydrates.  Clif Bar's taste great, have organic ingredients, and really do provide quick energy and nourishment.

Goya Canned Chick Peas - I'm embarrassed to admit I purchase canned beans, as the dry type are superior in taste and, of course, are much more economical, but canned beans are so convenient and easy!  My favorite bean of all time is the chick pea.  Chick peas can be pureed and made into hummus (here's a quick recipe from Scordo.com), used in soups, or just served drizzled with olive oil and salt/pepper.  I also like to add chick peas to a Romaine lettuce salad with canned Italian tuna, boiled eggs, and olive oil and vinegar (it makes a super healthy lunch)!  Chick peas are also very high in protein and calcium.  Here's a list of chick pea recipes from the RecipeZaar.com.

Here's part One, Two, and Three of the series.

The winter season is just around the corner and if you haven't already done so now is the time to start preparing your home for the winter elements.  Winterizing your home will not only make your home more cost efficient and save you money, but you'll also be more comfortable in January and February when snow and wind are outside your front door! 

The key to making your home ready for the winter is to find all the areas where heat may escape to the outside environment. Here's a quick list of things to do:

Insulation

Insulate your attic and basement.  Warm air rises so your attic should be your first priority in terms of insulation.  If you're attic is unfinished then insulating it should be no problem; run to your local home center and pick up some Batt-type insulation which comes in large roles and is installed in between 2x4 studs/rafters (look for material with a high R-Value).  Depending on the size of your attic you can most likely take a Saturday and complete the job.

Caulk

Caulk around doors, windows, and exterior cracks.  Caulk is cheap and the savings can be decent if you have older type double hung windows, for example.  Here's a nice how to caulk video and look for caulk than can withstand low temperatures.

Heating System

Your heating system should be checked every year prior to turning it on for the season.  If you have filters and ducts they should be cleaned or replaced every year.  If you're running a steam or gas powered boiler with radiators, then be sure to bleed your water based radiators and vacuum the inside of your boiler/furnace (especially the aluminum parts that light when the unit is in use).  A programmable thermostat is also a good idea! 

Insulating your boiler/furnace's pipes can also provide savings.  There are plenty of pipe insulating materials on the market and installing the material is very straightforward.  While you're at it, you should also purchase an insulated "blanket" for your hot water tank (your tank is insulated but extra insulation will keep the water in the tank warmer and require the unit to work less to bring up the temperature); also, if you have plenty of hot water dial down the tank temperate to120 degrees.

Not related to saving energy, I also liked to prepare the yard and exterior portion of the house for the winter, as well:

• Seal the deck with a high-quality stain and wood preserver.  You don't need to power wash your deck every year, but you should scrub it down with some outdoor safe bleach and let it dry for 2-3 days.
• If you have decorative concrete pavers then sealing the walkway is a good idea and will extend the life of the material.
• Make any repair to an asphalt based driveway - patching up holes and cracks is critical because water will get underneath the material and tend to lift your driveway (during freezing / thawing periods).
• Install glass on your screen doors.
• Bring in any plants for the season that will not survive the winter months outdoors as well as any deck/lawn furniture.
• Place snow shovels and ice melters in an easily accessible spot so that when the first snow hits you'll have your equipment ready  Unless you have a huge property, a snow blower is a royal waste of money, plus you're missing out on the exercise regardless of your age (not to mention the extra maintenance on a gas powered unit).

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

It's time to raid the fridge again and tell you about my favorite foods (that's Nonno Vincenzo on the right with one of his milk and cheese cows):

Old Fashioned Quaker Oats Oat Meal - I usually change from cold cereal to hot oat meal around this time of the year because there's something nice about a warm breakfast in the morning (call me old fashion).  I add a combo of 1% milk and soy (the Silk brand is nice) milk (one cup in total) to a full cup of Oats and microwave on high in a large bowl for about three minutes (watch the bowl so it doesn't overflow).  I usually add a bit of maple syrup or honey and then throw in some raisins or a roughly chopped banana.

Upton Tea - Again, because of the cooler season I usually have a cup of coffee in the morning and then as opposed to a second cup of Joe I reach for a nice cup of tea.  Now, tea should be consumed in a fresh manor (that is to say it should never be bought from a supermarket, what you're basically getting at the Shoprite or A&P is ground up tea dust that has been sitting on the shelf for weeks).  Loose tea is the way to go and there's no finer online tea shop than UptonTea.com.  UptonTea customer service is excellent and they offer a tremendous amount of loose teas for purchase, including my personal favorites: Bond Street English Breakfast, River Shannon Irish Breakfast. and Russian Caravan.  Also, don't be intimidated by brewing loose tea (here's a primer on how to do it ) and the only additional piece of equipment you will need to purchase is a strainer.  Try a freshly brewed cup of tea and you'll never go back to Lipton bags!

Cheese - One could devote an entire blog to cheese, but I'll just give you a taste of the types of cheeses I always like to have in my refrigerator: Sharp Italian Provolone (from Italy, not made in the US), Goat cheese (from a small domestic producer), Parmigano Reggiano (the king of cheeses and if you're only going to keep one cheese this is the one to have), and French Feta (unless you're Greek you probably won't like all the salt in Greek Feta and the French style is a bit creamier as well).  I've missed a ton of excellent cheeses, but the aforementioned basics can help with sandwhiches, salads, pastas, sauces, and for presenting at a dinner party.

Part One and Two of the series!

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

In the immortal words of the FoodTV personality Alton Brown you shouldn't own any kitchen gadget that doesn't have more than one use.  So, for example, you're not allowed to purchase a pizza stone, filled pancake pan from William Sonoma, fondue pot, stainless steel cream whipper, or a classic fish filet knife.  
As you can imagine, then, I couldn't agree more with Alton on his kitchen gadget philosophy.  First off, one doesn't need fancy kitchen gadgets to excel at preparing great meals. A fancy crepe pan will not yield better results than a standard non stick fry pan and a $250.00 copper sauce pan will not make better risotto than a restaurant supply stainless steel pot.  However, there are some basic tools that any good home chef should possess in his or her own home kitchen:

8 inch Chef's Knife
A good knife is essential in any kitchen and it will quickly turn into your go-to tool when preparing any meal.  A decent knife will be easy to handle, feel good after both short term and long term use, and have nice balance in terms of weight.  A good chef's knife will dice and mince and also be able to slice through butternut squash and carve a freshly roasted chicken.  There are tons of brands on the market from Wusthof, Senelli, and Kershaw.  Personally, I've owned a Henckel's Four Star 8 inch Chef's knife for well over 7 years and it's performed beautifully (with constant sharpening of course, my preferred sharpener is the Chef's Choice 110)

Pots and Pans
When it comes to a set of pots and pans you should not skimp.  All-Clad makes some wonderful 3 ply bonded stainless steel equipment and every home cook would benefit from owning a:

• 12 inch fry pan for frying chicken cutlets, making a quick stir fry, etc.
• 6 quart sauté' pan for cooking swiss chard, steaming beans, etc.
• 4 quart sauce pan for making risotto, tomato sauce, boiling water, etc.
• 12 inch round grill pan for grilling chicken, pork chops, eggplant, etc.
• 4 quart casserole for making soups, braises, etc.

You can find All-Cald sets at Bed Bath and Beyond and with one of their standard 20 percent coupons you can often purchase a set with the some of above items at a decent price.  I can tell you that All-Clad equipment will last a lifetime and you'll be seriously impressed by the construction and performance.   You'll also want at least one non stick pan but you don't need to purchase an All-Clad pan, simply look for a restaurant quality pan (with non stick coating) that has a metal handle so you can pop the pan in the oven for finishing off a veal chop or a frittata.

Cutting boards
Unless you're a 70 year old Italian grandmother who can mince, cut meat, and pulverize garlic in one hand with a little plastic handle knife, you'll want to get two sturdy/large cutting boards.  One should be dedicated to cutting fish, poultry, and meat (I use a standard plastic, anti-bacteria board) and one should be reserved for everything else (I don't own a Boos Board ,which looks to be made of good material, but you could look for something similar - and make sure the board have anti-slip legs which prevent the board from moving around on the countertop).  Oh, if you don't have stone countertops then you may want to find a third board for rolling out dough (preferably one made out of marble).

Tongs, Wooden and Metal Spoons (slotted and solid), Thin Spatula, Mixing Bowls (glass and metal)
A good stainless steel tong is essential for tossing salad, mixing and turning foods while sautéing or frying, etc.  The rest of items are no brainers, but make sure you buy enough of each so you're prepared for large dinner parties and multi-course meals. 

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

Continuing on the theme (see Part 1 here) of what every new homeowner should posses in terms of home improvement tools, equipment, and supplies, here's Part 2 of "A Practical Tool Guide for First-Time Homeowners:"

Basic Painting Kit
Painting is a very easy home improvement task and after a few trials even you can be an expert.  Painting is all about surface prep, so make sure you have a quality scraper, sander (as mentioned in Part I) and sandpaper (Woodzone.com has a nice primer on sanding).  

You'll also need good quality paint brushes and rollers; Purdy makes some of the best brushes on the market and I like the XL Brush Series (in 1 inch, 2 1/2 inch, and 4 inch variants).  You can also wash and re-use Purdy paintbrushes provided you do so right after use (don't let the brushes sit over night with paint). 

I've been using Benjamin Moore paint for years and I like the consistency and quality of their paint (remember to use eggshell for walls, semi gloss for trim, and flat for ceiling).  If you're painting new wood, bare metal, or doing exterior painting, then you'll need to apply a good primer and at least two coats of paint (I like Zinsser's Bull's Eye 1-2-3 Primer-Sealer). 

You'll also need a paint tray if you're using a roller (which I recommend for wall and ceilings).  Your basic hardware store tray is just fine (can be plastic and you don't need to spend extra on metal but you'll want to make sure the tray is stable).  Spare rags are also a necessity given the inevitable spill or errant paint stroke.

Oils, Cleaners, Caulk, and Tape
Let's start with a good caulk gun (The NewBorn Brothers 250 is a solid choice) which is essential for running new silicone in the bathroom for tile or sealing the exterior of windows to prevent cold air from entering your home.  I like to have three basic tubes of caulks/glue on hand at all times, including tub/tile caulk, latex caulk (for painting jobs), and Acrylic (DAP) for weatherproofing. 

Liquid Nails is a nice overall bonding agent that you can use for tons of things around the house.  WD-40 is essential for lubricating metal, et. al. 

On the cleaning side, start with a couple of bars of Lava Soap for cleaning hands and some all purpose white vinegar (diluted with water) for general cleaning of walls, windows, etc.  Mineral spirits are good for cleaning metals, oils, and greases. 

In terms of good household tapes to have handy, I always try to keep multiple roles of duct tape, electrical tape, masking tape, clear plastic tape,and blue painter's tape.

Wheelbarrow, Air Compressor, and Generator
You never know when you'll have to transport something heavy or extra dirt around you backyard, so it's nice to have a wheelbarrow handy if you have the space in your garage or basement, the Jackson WheelBarrow is a fine choice (opt for a metal bucket and a heavy-duty tire and handles). 

A generator can come in handy in case of a power outage, but it will most likely hang around collecting dust (get one if you have spare cash hanging around, but in my view it's not a priority unless you live in a remote area, in a Hurricane zone, etc.). 

I don't personally own an air compressor kit, but there have been plenty of times I wished I had an air compressor to inflate my car's tire or use as a nailer during a carpentry project.  Lowes' carries an extensive lineup of air compressors and tools.

Workbench and Vice
It's nice to have a dedicated workshop if possible, including a large vice (TooledUp.com has many bench vices for sale) and workbench (CompMark makes a solid bench) for working with tools and storage purposes.

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

As I've stated in an earlier post, please don't skimp when it comes to purchasing food and shoes.  Specifically, on the latter item, I believe the well dressed man should own about six pair of high-quality footwear including:

Classic Brown and Black Dress Shoes

Dress shoes are the bedrock of any nice wardrobe (female or male).  For the sharp dressed man a pair of classic oxford dress shoes is essential.  The shoes should have both a leather lining and sole (Nappa leather is ideal and if they're hand made in Italy then you've found yourself a winner).  A well constructed dress shoe will technically last forever provided you:

• Use cedar shoe trees when not wearing shoes (this will ensure shape and remove moisture from the sole).
• Clean shoes regularly with quality products like Kiwi (you should have leather shoe polish and a brush for polishing).
• Quickly dry exterior of shoe if it's exposed to water for a long period of time.
• Once the exterior leather sole has worn, replace it at your local shoe repair shop.

Your classic dress shoes can be worn with a suit, at the office, or at a fancy restaurant.  Having both brown and black leather shoes gives you more flexibility with pant, shirt, and belt colors.  In terms of quality brands, Bruno Magli makes excellent hand-made shoes, I particularly like the Bruno Magli Rale.   

Black Loafers

The same rules mentioned for dress shoes apply for loafers.  Look for high-quality materials and construction and, again, clean often and store properly.  I like wearing loafers with jeans or for casual Fridays at the office.  The Bruno Magli Ruler is a classic black loafer.

Leather Sandals

Sandals are a must for the summer season.  Sandals go well with casual shorts, a linen shirt, or jeans.  I like the Tommy Bahama Augusta as it's lightweight and well constructed. 

Waterproof Hiking Boots

A pair of leather, Gore-Tex lined, boots are critical for the winter months and for working around the house on serious projects.  My absolute favorite boot of all time is the Vasque Sundowner GTX, as it's light weight, supportive, and very versatile.  I purchased my last pair in 1994 and I'd say the boot probably has another year before needing replacing (15 years isn't a bad run).

Classic White Sneakers

I like to have a pair of very casual sneaker to wear to a friend's house or with jeans on crisp Fall day.  I've been buying Adidas Men's Ct Classic STR Leather Tennis Shoes for a long time and they're a nice value.

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

 

There's something about a freshly vacuumed carpet or newly washed windows that gets me excited - call me boring and dull, but I really do love cleaning stuff!  The fascination started when I was a young chap, often vacuuming and sweeping for my mother and grandmother.  As a college student, I would secretly curse my roommate for not making his bed or coming into our room with muddy boots.  And when my wife and I rented our first apartment, she certainly saw the "clean freak" in all his glory!

With the above said, however, I don't enjoy every domestic task (for example, I despise ironing, making large beds, and cleaning bathrooms).  Nevertheless, here are some of my favorite cleaning/domestic chores and how I go about getting them done:

Washing Tile Floors

Start with a good sweep and thereafter vacuum the dirt pile; a dustess floor is key to a good mop job.  Next, mix 1 part white vinegar with 3 parts hot water and get your mop nice and wet (I like this Italian Floor Mop but you don't have to get fancy as your local supermarket mop will do just as well).  Mop the floor in sections and ring out your mop often.  Let the floor air dry and enjoy the clean floor!  NOTE: some folks do not use white vinegar on porcelain or ceramic tile because they claim the grout will discolor; I personally have not seen this, but you could use Spic and Span or any pine oil based cleaner as a substitute for white vinegar.

Hardwood Floors

Again, start by removing dust from the floors.  I like to use Swiffer (they are great products!) and aim to dust our hardwood floors at least once a week (and more often if we have heavy traffic).  Thereafter, and only if floors appear dull or have marks on them, use two clean terry cloth towels and Bona X Hardwood Floor Cleaner to spot clean any marked up/soiled areas.  You should spray the area gently and thereafter rub the area with one towel and use a second towel to dry (do not let the solution air dry).  It's also important not to use Murphy's Oil or Orange Glow for Hardwood floors as these products will create a hazy film and dull your floors.

Stovetop

Never let grease or oil dry overnight on your black or stainless steel stovetop.  The key is to first wipe down the top with paper towels and thereafter use ordinary dish soap and a clean sponge or cloth to clean the messy areas.  The soap should be cleaned up with a second cloth or sponge and then dried thoroughly.

Granite

Wipe down your granite countertops nightly and make sure they are sealed properly, I like to use StoneTech products  every six months or so.  On every 2nd or 3rd night (depending on how much cooking you do) your countertops should be wiped down with a wet cloth and thereafter a solution of simple dish soap and hot water should be used (being careful not to make the solution to watery).  Finally, wipe down the counters with a clean wet cloth and dry with a third cloth.  I've also used a solution of white vinegar and water and I've found it to work very well for granite.

Windows

Do not use Windex!!   Buy a plastic bucket, a squeegee, terry cloth towels, large sponge, and ordinary dish soap.  Start by washing down the windows with soap and water via a sponge.  Next, use a second wet sponge to go over the glass removing the excess soap and water.  Thereafter, use your squeegee to remove all water from the glass (this should be the last time you touch the glass).  Your windows should be spotless and have no residue or haze, as you would normally get with a Windex type product.

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

OK, I've gone through my cupboard again and here's Part 2 of the "Foods I Live On" series:

• Whole Foods Organic Coffee - the dark roast variant is flavorful and full bodied and plus it's organic!  Also, for the quality of the roast versus price and amount, it aint a bad deal!
  
• Lindt Dark 70 Percent Dark Chocolate - dark choclate has many health benefits and it's also a nice pick me up during the day.  I like to have a very small piece of good dark chocolate after dinner!
  
• Green Mountain Gringo White Corn Tortilla Chips - these tortilla chips have the right amount of salt and crunch and they're also organic!  The "strip" shape is also nice a sturdy so you can dip without breaking the chip.  I think these are the best chips on the market!
  
• Laughing Cow Spreadable Cheese - I use this type of cheese as a base for sandwiches or have some with my morning coffee on whole wheat toast.  The flavor is mild but tasty enough to feel as though you're having real cheese!

Part 1 is here!

Given the recent flurry of new car introductions in the US market, I think it's time for a brief overview of what's available for Model Year 2009:

2009 Volkswagen Jetta TDI (Diesel) Wagon

A recent MotorTrend review of the 2009 Jetta TDI showered the diesel powered automobile with high praise.  And I couldn't agree more with the editors at MotorTrend.  The Jetta brings the brilliant, a torque happy, TDI engine state side and it delivers with an EPA estimated 30(city)/41(highway) mpg!  Moreover, the Jetta TDI produced 236 lb-ft of torque compared to 177 lb-ft found in the 2.5 liter standard, gas powered, engine.  The diesel engine also puts less Co2 gases, per mile, into the atmosphere (.65 pounds per mile for the diesel engine versus .81 pounds per mile for the gas engine).

The Jetta has a very ergonomic and high quality interior and comes standard with nice safety features, including the all important electronic stability control.  

2009 Mazda6 Sedan

Mazda has redesigned their flagship sedan for the US and the end result looks to be pretty good.  The all new 2009 Mazda6 is larger, more powerful, and includes totally revamped exterior skin and cabin.  The sheet metal in the Mazda is curvy without being too showy and the interior screams quality (without the German price tag).  The NY Times Auto section and Peter Passell seem to love the new Mazda6!

2009 Audi A4 Wagon and Sedan

Speaking of being more powerful and larger, the 2009 Audi A4 sedan and wagon are claiming the same aforementioned attributes as the Mazda6!  And, yes, the Audi sports both a new 2.0 Liter Turbo and a 3.2 Liter V6 along with a wheelbase that is 6 inches longer than the outgoing 2008 A4.

Exterior and interior styling and build quality have improved substantially, including cool LED day running lamps borrowed from the Audi R8 super car. Check out the AudiWorld site for pics and comments on the new A4 (these guys are for real!)

So, which vehicle would I purchase?  My left brain tells me to go with the fuel saving, and practical, Jetta Wagon, but my irrational, Euro-crazed, right brain is screaming Audi, Audi, Audi!

Note: The views expressed herein are solely my own and should not be attributed to my employer in any way. This site is not maintained utilizing my employer's resources or on company time.

Lets face it, most folks eat the same food products day in and day out (for the most part) and even as a self described "Foodie" I also fall right in line with the aforementioned way of eating.  So here's a quick list of foods I tend to eat very often (note: I try to have tuna only once a week given mercury concerns) and I think are also stellar on the ratio of protein/nutrients to fat/taste scale :

• Kashi Autumn Wheat - amazing taste and "fill you up" goodness. No corn syrup and a great, subtle sweetness. One box will last you a good 1.5 weeks and it's friggin organic!
  
• Trader Joe's Dried Prunes - provides a great energy boost and they have no sorbates unlike many other dried fruits on the market.  The prunes work well as a mid day snack, pre tennis energy jolt, or in the morning with your cereal and coffee.
  
• Genovo Tonno (or tuna) in Olive Oil - great, healthy, protein (don't ever, ever eat the stuff they put in water - it's tasteless).  Put this stuff on bread with a slice of tomato, some salt, and a litle extra olive oil and you're in heaven.
  
• Fage Yogurt - my wife got me into this type of yogurt and it's capital D-elicous.  Also, it has tons of protein, low fat, and is nice and filling (because the water is drained and it feels silky and satisying).
  
• Bird's Eye Shelled Soybeans - again, tons of protein here.  Mix with brown rice or make some linguine and toss with olive oil, garlic, parsley, and lots of parmigiano reggiano (the king of cheeses).

The LTK Bar and Kitchen poses the question what does dining in the 21st century look like?  And according to the Boston-based restaurant it includs wi-fi and IPODS that can be docked at patron tables:

"What does dining in the 21st century look like for the city of Boston? It includes a high-tech atmosphere which includes: WiFi access, and an array of menu selections. In a nutshell, the new LTK restaurant on South Boston's Waterfront.

The state-of-the-art Legal Test Kitchen offers a glimpse into some of the restaurant industry's most innovative technology. The POS stations are WiFi, IPODs can be docked at the table, mood lighting system will change through the day, and a menu offering multi-cultural cuisine."

I'm not sure if the mission statement or restaurant philosophy is compelling, but their dishes are very tasty.  I had the clam chowder and the LTK Paella (with fish, shellfish, chicken, chorizo, in a roasted tomatoes broth over saffron risotto).

See the menu here.

Sometimes all you really need to get you through the day is a really good sandwich!  My sandwich ingredients change constantly and usually map directly to whatever leftovers are in the fridge.  Here's a quick recipe for the sandwich I put together today:

• Grilled chicken breast
• Red onion
• Tomato
• Fresh Basil
• Olive Oil
• Prosciutto di Parma
• Whole Grain Bread (sliced)
• Gruyere Cheese

Start by toasting the whole grain bread just a bit and thereafter removing from your toaster oven.  Thereafter, prepare the chicken by slicing it thin and placing it on one side of the toasted bread.  On the same side, place the gruyere on top of the chicken slices and toast until the cheese is melted.  Remove the bread with melted cheese and chicken from the toaster and place a single piece of Prosciutto di Parma on top of the melted cheese and meat (no need to heat the Prosciutto).  On the other side of the toasted bread place the thinly sliced red onion, tomato, shredded basil, salt, pepper, and olive oil.  Finally, press the two sides of the sandwich together and cut on the diagonal.  Enjoy the sandwich with a nice Belgian White (beer) like Long Trail Belgian White.  Long Trail Belgian is the perfect summer beer and goes very well with simple foods like sandwiches

There are certain things that, in my humble view, can't really be improved (given the current state of the art) here are three examples in three categories (Automobile, Music, and Food)

The 2008 Honda Accord

I can't remember which Auto publication used the following phrase but the newly redesigned Accord was described as the, "perfect people mover."  The Accord has a wonderful engine (in either the 4 or 6 cylinder variant), best in class interior ergonomics, brilliant space (no knee crunching in the back seat), and classic exterior styling (that is to say, the design will not age too quickly).  Why would you buy any other vehicle on the market today?

The Rock Band Queen

My cousin and I purchased each and every Queen CD by the time we reached the age of 12. We spent countless weekends listening to Freddie Mercury's wonderful voice and wondered how on earth someone could sing rock songs so well!  If you're into the rock / pop thing you can't get any better than Queen.  For a nice primer on Queen see some clips from their concert at Wembley.  

Olive Oil

The first thing I reach for when I begin cooking each night is my bottle of olive oil.  Olive oil has tremendous health benefits and can be used in virtually every type of basic food prep including: in salads as a dressing, in sautéing for meats and vegetables, in soups as a base for your carrot, onion, and celery mixture, in pastas for most sauces, etc.  And, if push comes to shove, you can use olive oil as a shoe polish, cleaning agent, hair conditioner and or styling agent, and as a shaving cream substitute (don't laugh, my Calabrian grandfather had a smooth face, shiny cow-hide shoes and lovely hair).

The Wii Fit is receiving a ton of media attention as of late and was featured on the Today Show this morning and in the Fashion and Style section of the NY Times on Thursday (why not the Sports section?). 

I'm not convinced the attention is warranted but if the video game system can get American's just a few inches off the couch (I'm thinking most folks have their console near their couch and TV), then Nintendo has created a winner, correct?  Only in America!

I recently read an interesting introduction to espresso in Mary Palmer's cookbook in which she talks about the origins of coffee in Ethiopia. Palmer states that in the 15th century coffee was introduced to the Europeans by way of the Venetians. In 1855, a Frenchman thought up the idea of making quick coffee to be served aboard trains. But the Italians thought the process was too long and devised a way in which to make fresh coffee quicker. In 1903, the Gaggia family in Milan improved on the idea of quick coffee. In 1948, Gaggia perfected espresso by inventing the modern espresso machine using steam, thus allowing the barista to make hundreds of cups of fresh coffee in no time!

Along the same lines, If you're looking for the best espresso machine for home use you can go two ways:

1. For $20 you can buy a simple stove top espresso machine that yields decent coffee or,
2. Splurge and purchase a $550 brass boiler infused machine like the Rancillo Silvia (the best bang for your buck semi automatic machine on the market!).

Nevertheless, if you can find a real deal espresso bar in the U.S. (sorry Starbucks doesn't get it right) then you'll be in heaven. If you're in the NYC area go to Cafe Latte for Italian style espresso!