Messages In A Bottle

Messages In A Bottle

There’s something about messages in a bottle that make them very sentimental, sacred, and mysterious at the same time. This may not appeal to everybody but to people who do not mind going a little sentimental from time to time, making messages in a bottle makes a good pastime. These messages are the written evidence of people’s feelings and sentiments that they choose not to tell anyone.

If you want to make your own messages in a bottle, here is a step-by-step guide to help you.

Get a bottle. You can use either plastic or glass. But if you want something more realistic, pick a wine or beer bottle.

Clean and wash the bottle thoroughly. Pour a mixture of warm water and dish soap into your bottle. Cover it with a cork or with your hand. Shake the bottle up and down for a few minutes. Then, start rolling a towel into a rod then stick it in. When done, position it upside down so that all excess liquid can pour out.

Make your message. People have different reasons for making messages in a bottle. Whatever your purpose is, avoid revealing something too personal. Instead of putting your entire address, put your PO Box number instead. This will prevent you from being tracked down by the stranger who gets the bottle. For security purposes, avoid disclosing contact information. Instead, you can write down things that you love to do, things that you hate the most, your dreams, your frustrations, etc. When you’re done, roll up your paper tightly before putting it inside the bottle. You can use a tape or a rubber band

Put the bottle inside a plastic bag. This will keep the bottle from getting wet. Some even choose to layer it with plastic. To make things easier, simply find a clear plastic. Ensure that your paper is safe and not wet.

Let your bottle float. Before finally letting it float on the sea, drop it in the bath tub for testing. Ensure that the cover or the cork is tightly closed.

Even if you’re not at the beach, you can still send your secrets to the sea. Beachtown is an online game on Facebook that gives you the chance to recreate a virtual world of the beach – without living the comforts of your home. Through the Beachtown game, you can send your messages in a bottle – in just a click.

Play BEACHTOWN Game now on FACEBOOK!

Chill and have fun! Try BEACHTOWN Game on Facebook and start to get thrill!

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Vintage perfume atomizers- How to spot genuine vintage perfume bottles

Vintage perfume atomizers- How to spot genuine vintage perfume bottles

Vintage perfume bottles and its growing popularity as collection pieces are also inspiring some type of fraud. There are many people who create imitations of vintage perfume bottles because of its hefty value. However, there are some special markings and features of a genuine vintage perfume bottle that can be identified to avoid such.

Materials are very important pieces of any merchandise. In the case of vintage perfume bottles, crystal lead should be the most genuine of all its materials. However, there are also some genuine vintage perfume bottles that are made from porcelain, this is especially true it these are from the Eastern side.

Features are still very essential. These features include the different elements in the bottle itself. There are many features of modern perfume bottles that are very different from vintage perfume bottles. Some of these include how the perfume is dispensed as well as the bottles’ own design.

One of the most notable features of a vintage perfume bottle is the glass dauber stub. This is for dabbing larger areas with perfume. Say, you would be applying perfume at the lower part of the dress. If bottles have this type of top, then, there is a high probability of its originality.

Another important feature of vintage perfume bottles is the cork stub, since it keeps the perfume from spilling in case of topple. These cork stubs also keeps the top tight in place. One other feature of vintage perfume bottles are glass dip sticks. These are the sticks that are inside the bottle, used to apply in specific areas. Thus, spot application of the perfume. Just like modern perfume bottles that have a stick in the middle, their vintage counterparts have these also, only with different purpose. One was for dipping, the other as siphon for spraying.

Among the important features include the atomizer cushion which helps spray the perfume. Almost all depiction of vintage perfume bottles are with this type of cushion. Even in cartoons, perfumes are depicted in such light. Check on the materials used for the cushion and keep in mind that plastic is not yet used during that time. Any hint of plastic in the materials may mean that the bottle is fake or refurbished.

The Vintage perfume atomizers also have a difference in it. Usual modern perfume bottles have stable bases. However, some vintage perfume bottles are made to be asymmetrical that is why it cannot sand on its own. Some bases cannot stand on its own and is meant to lie down.

Perhaps the most important sign of a vintage perfume bottle is the sign at the bottom of the bottle. These usually have some type of emblem that id etched at the bottom. Check whether it has a right spelling and that these are some known brands back then. This increases the value of the vintage perfume bottle.

Make sure that you keep these in mind so that you would avoid spending on imitations and fake vintage perfume bottles.

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Follow us on: www.facebook.com / twitter.com This self-built solar water heater is made of plastic bottles, black painted milk cartons and PVC pipes. It is popular in southern Brazil. The water is heated passively by solar energy. As the hot water rises, it is naturally replaced by cold water, so no pump is needed. Construction reference: www.youtube.com eco-ideas.net

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Must Have Tools For A Bartender

Must Have Tools For A Bartender

“A man is only as good as his tools” is a phrase I’m sure you’ve heard before and it applies to bartending as much as anything else.

You’ll only ever be as good as your tools, so make sure you’re not without them. The quality of your tools can make or break your experience behind the bar so it’s important you take this lesson seriously.

There are countless bartending tools out there. Will you use them all? No. But there are certain tools that every bartender must have. In this first lesson, we’ll be taking a look at those ‘must-have’ tools so pay close attention.

Bottle Opener

Now whether you’re working in a low or high volume bar, a bottle opener is not only crucial to your speed, but also your hands!

Imagine opening every bottle of beer ordered with your bare hands… you wouldn’t last the night without seriously doing damage to your palms.

There are many different types of bottle openers out there on the market… everything from a simple ‘key-chain opener’ all the way to a ‘butterfly bottle opener’, you know, like a butterfly knife? Pretty cool.

Find out what works for you. I’ve used the same stainless steel ‘speed opener’ for years now, it does the job (with style) everytime so I’ve had no reason to switch.

Wine Opener/Corkscrew

The best, most versatile wine opener is known as the ‘waiter’s wine opener’. It’ll always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.

A waiter’s wine opener includes a corkscrew (worm), a sharp blade to cut the seal of the wine and also a bottle opener device if you’re desperate for one.

I recommend a ‘two-level’ lever on your opener as well, that’s what I personally use. Mine has never failed me in opening a bottle of wine.

Cocktail Shaker

This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must-have for all bartenders.

A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre-chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass? Because you want every part of the process to be ‘chilling’ to prevent any ‘warming’ of the cocktail.

There are two types of shakers out there:

1) Standard Shaker

This is a three-piece stainless steel shaker that has the strainer built into it. I find the Standard Shaker is not as common among professional, working bartenders.

It consists of the shaker tin, lid with strainer and cap. Perhaps it’s more complicated design with smaller parts discourages working bartenders from using this more often. But it will do the job just as well as the…

2) Boston Shaker

From my experience, the Boston Shaker is actually more standard among professional bartenders. This one is simply a shaker tin with a separate mixing glass that’s slightly smaller in size. It’s a two-piece device that you simply seal together to shake the cocktail.

The tendency is seal it as tight as you can and proceed to shake, although this is not necessary as you can often seal it too tight, and then not be able to open it when you’re done shaking and ready to pour the concoction.

If you’re ever in this situation, use the edge of the bar and clip the overlapping metal lip (which will always be on the outside, as the glass is always smaller and fits inside) against the edge of the bar. You can also ‘twist’ them apart, that will often break the seal too.

But avoid all that by fitting them together nice and snug instead of as tight as you can.

You can purchase shaker sets in all types of different sizes and styles, but they pretty much fall into one of the two types listed above.

Strainer

Again, you’ll find many different types of strainers on the market. But the only kind I’ve ever used and would want to use is the Hawthorn Strainer.

You know, it’s that real funny looking stainless steel thing with the handle and the spring coil. The purpose behind the spring coil on the strainer is so you can fit it into all types of different shaped glasses. So it’s a very versatile tool.

I should mention that when using a shaker I often do not use a strainer. I use the Boston Shaker and simply crack a tiny opening in the seal between the two and pour out the concoction ‘cracked egg’ style.

If you’re more of a visual learner like me, Tom Cruise does this when pouring his ‘Turquoise Blue’ Martini for Gina Gershon in the two floor NYC nightclub in the movie Cocktail.

Coasters

Not every bar uses coasters. But it’s a good thing to have. They’ll prevent a lot of unnecessary wet spots or ‘rings’ on the bar from moisture off the side of the glass.

I’ve worked in slower, classier places where using them is mandatory. I’ve also worked in higher volume nightclubs where you don’t use coasters because you’re wiping the bar down every five minutes anyway, so why bother? Which leads me to…

Bar Towel (Rag)

A fresh, clean set of bar towels is something every bartender needs. In high volume places, the bar is constantly needing a wipe down from spilt drinks, drink rings, sticky shooter glasses, etc.

I like to have a minimum of four, strategically placed wet bar towels in my working area at all times.

One thing I teach you in Bartending Secrets Exposed is to have everything systemized. You want things as seemingly insignificant as location of your bar rag to be the same every night. You don’t want to think about where it is everytime you need it, you want it to be second nature, you want to be able to grab it without even looking!

The party can often get sloppy so you must have your bar rags close at hand.

Ice Scoop

Forcefully cutting through and scooping your ice with an actual glass is a very stupid thing to do. Yet I see bartenders do it all the time. I don’t even recommend you ‘gently and carefully’ scoop the ice with the glass. There’s just too much margin for error.

If you chip the glass, and you know it, you’re spending the next ten minutes emptying and refilling your ice well. If you don’t know it, and you happen to serve a customer a drink garnished with glass shavings you could be in some serious trouble.

Using a metal ice scoop is mandatory as a bartender. It really doesn’t take more time to scoop ice with a separate scoop. You can also do some fancy tricks once you get good too.

Jigger/Measuring Glass

If you work in a bar that allows free pouring, you won’t be needing this handy tool. But in most regions of North America free pouring is illegal and you’re required to use some sort of measuring device, whether it’s an automatic or manual device all depends on where you work.

While I’m not a believer in the automatic devices you see nowadays, using a shot glass or jigger (manual device) to measure the amount of alcohol you pour into each drink is what I’ve always done as a bartender.

For those of you who work at places with extremely tight inventory control. I offer you an amazing ‘overpour fake’ technique in Bartending Secrets Exposed to keep the ‘tip friendly’ relationship with your customers while keeping your integrity with the boss. Click here to get it now!

Garnish Picks

Skewers, plastic swords picks, arrow picks… or whatever you want to call them… are for those exclusive garnishes like olives and cherries. They really add to the presentation of a drink and are a must-have for those customers you want to really impress.

Whether it’s giving the customer three olives with their martini or an orange slice and a cherry with one of my seductive martinis, I always have a supply of garnish picks close at hand.

Pour Spouts

Whether you free pour or not, a bar that deals with any type of volume and has any interest in inventory control should have these on all of the high moving liquor bottles. There are many different styles of pour spouts out there:

-plastic
-metal
-neon
-glow in the dark
-slow pour (3 seconds per ounce)
-fast pour
-screened
-flapped
-measured

All have some associated benefit or gimmick. But I like things simple so I use the metal ‘slow pour’ spouts on all my liqueurs and the metal ‘fast pour’ spouts on all my well liquor which I’m using a shot glass for anyway. Why wait three seconds when you’re measuring with a glass already?

Time truly is money in this industry.

Now at this point you might be thinking, “Jeremy, you’re talking about the kind of tools and supplies the bar should be supplying, you’re making it sound like I have a choice on what kind of pour spouts I use.”

Realize I don’t want you to go out and start buying pour spouts and garnish picks. Those expenses should be left to the bar you’re working for. But remember that YOU’RE the one working the bar, not the manager. If the bar where you work has crappy pour spouts and doesn’t even use garnish picks, it’s up to you to suggest it!

I believe it’s your choice. After all, you’re the one using it, right? Managers will always be open to suggestions if it will improve your speed and performance, thus, increase sales.

Straws

This is obvious, but you should always have straws close at hand. The bigger or more you give the customer, the better. You control the speed at which your customers drink by how many straws you give them. Make ’em drink fast so you increase your sales (which equals more tips).

Lighter/Matches & Pens

Ask any bartender out there and they’ll agree that besides ‘a drink’, you’ll be asked for ‘a light’ or a pen more than anything else.

So what’s the best thing you can do??? Have them close at hand!

Have a ton of pens to lend, because you may not always get them back and you always want to have enough. Also, always have a load of matchbooks to give to customers in need.

I also recommend you have a sleek butane lighter of your own for customers needing a light right at your bar and also when flaming drinks are necessary.

Tip Jar

Last, but certainly not least is to have your own tip jar.

While I go into extreme detail in Bartending Secrets Exposed on the true art and science of the tip jar, what I’ll tell you here is that having one is a must! You’re losing tips without one!

Have your own, preferably a wine carafe. The tapered neck of a wine carafe means once a tip is in the jar, it’s in. You won’t have any hands dipping in to swipe your hard earned tips, which can often happen in a busy nightclub.

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13 Crucial Tools Every Successful Bartender Must Have

13 Crucial Tools Every Successful Bartender Must Have

A man is only as good as his tools is a phrase I m sure you ve heard before and it applies to bartending as much as anything else.

You ll only ever be as good as your tools so make sure youre not without them. The quality of your tools can make or break your experience behind the bar so it s important you take this lesson seriously.

There are countless bartending tools out there. Will you use them all  No. But there are certain tools that every bartender must have. In this first lesson, we ll be taking a look at those must have  tools so pay close attention.

Bottle Opener

Now whether you re working in a low or high volume bar a bottle opener is not only crucial to your speed, but also your hands

Imagine opening every bottle of beer ordered with your bare hands you wouldn t last the night without seriously doing damage to your palms.

There are many different types of bottle openers out there on the market everything from a simple key chain opene all the way to a butterfly bottle opener  you know, like a butterfly knife  Pretty cool.

Find out what works for you. I ve used the same stainless steel  speed opener  for years now it does the joeverytime so I ve had no reason to switch.

Wine Opener

The best, most versatile wine opener is known as the waiter wine opener It always do the job, even on the most difficult and the most stubborn corks. Compare this to many others out there that often break the cork or have you struggling in front of the customer to get the damn thing open.

A waiters wine opener includes a corkscr a sharp blade to cut the seal of the wine and also a bottle opener device if you desperate for one.

I recommend a two level  lever on your opener as well, that what I personally use. Mine has never failed me in opening a bottle of wine.

Cocktail Shaker

This is the stainless steel thingy you see bartenders pour ingredients into for a martini or shooter and shake vigorously. This is a must have for all bartenders.

A good rule of thumb for cocktails is, the colder it is, the better it tastes. Why else would bartenders concoct a drink by pouring pre chilled ingredients into a shaker with ice, shaking like crazy and then serving it in a chilled glass Because you want every part of the process to be chilling to prevent any warming of the cocktail.

There are two types of shakers out there:

1 Standard Shaker

This is a threepiece stainless steel shaker that has the strainer built into it. I find the Standard Shaker is not as common among professional, working bartenders.

It consists of the shaker tin, lid with strainer and cap. Perhaps it more complicated design with smaller parts discourages working bartenders from using this more often. But it will do the job just as well as the…

2 Boston Shaker

From my experience, the Boston Shaker is actually more standard among professional bartenders. This one is simply a shaker tin with a separate mixing glass that slightly smaller in size. It a two piece device that you simply seal together to shake the cocktail.

The tendency is seal it as tight as you can and proceed to shake, although this is not necessary as you can often seal it too tight, and then not be able to open it when you done shaking and ready to pour the concoction.

If you ever in this situation, use the edge of the bar and clip the overlapping metal lip against the edge of the bar. You can also them apart, that will often break the seal too.

But avoid all that by fitting them together nice and snug instead of as tight as you can.

You can purchase shaker sets in all types of different sizes and styles, but they pretty much fall into one of the two types listed above.

Strainer

Again, you find many different types of strainers on the market. But the only kind I ever used and would want to use is the Hawthorn Strainer.

You know, it that real funny looking stainless steel thing with the handle and the spring coil. The purpose behind the spring coil on the strainer is so you can fit it into all types of different shaped glasses. So it a very versatile tool.

I should mention that when using a shaker I often do not use a strainer. I use the Boston Shaker and simply crack a tiny opening in the seal between the two and pour out the concoction style.

If you more of a visual learner like me, Tom Cruise does this when pouring Martini for Gina Gershon in the two floor NYC nightclub in the movie Cocktail.

Coasters

Not every bar uses coasters. But it a good thing to have. They ll prevent a lot of unnecessary wet spots  on the bar from moisture off the side of the glass.

I worked in slower, classier places where using them is mandatory. I also worked in higher volume nightclubs where you don use coasters because you wiping the bar down every five minutes anyway, so why bother Which leads me to…

Bar Towel

A fresh, clean set of bar towels is something every bartender needs. In high volume places, the bar is constantly needing a wipe down from spilt drinks, drink rings, sticky shooter glasses, etc.

I like to have a minimum of four, strategically placed wet bar towels in my working area at all times.

One thing I teach you in Bartending Secrets Exposed is to have everything systemized. You want things as seemingly insignificant as location of your bar rag to be the same every night. You don want to think about where it is everytime you need it, you want it to be second nature, you want to be able to grab it without even looking

The party can often get sloppy so you must have your bar rags close at hand.

Ice Scoop

Forcefully cutting through and scooping your ice with an actual glass is a very stupid thing to do. Yet I see bartenders do it all the time. I don even recommend you gently and carefully scoop the ice with the glass. There just too much margin for error.

If you chip the glass, and you know it, you spending the next ten minutes emptying and refilling your ice well. If you don know it, and you happen to serve a customer a drink garnished with glass shavings you could be in some serious trouble.

Using a metal ice scoop is mandatory as a bartender. It really doesn take more time to scoop ice with a separate scoop. You can also do some fancy tricks once you get good too.

Jigger

If you work in a bar that allows free pouring, you won be needing this handy tool. But in most regions of North America free pouring is illegal and you required to use some sort of measuring device, whether it an automatic or manual device all depends on where you work.

While I m not a believer in the automatic devices you see nowadays, using a shot glass or jigger to measure the amount of alcohol you pour into each drink is what I always done as a bartender.

For those of you who work at places with extremely tight inventory control. I offer you an amazing echnique in Bartending Secrets Exposed to keep the relationship with your customers while keeping your integrity with the boss. Click here to get it now

Garnish Picks

Skewers, plastic swords picks, arrow picks or whatever you want to call them are for those exclusive garnishes like olives and cherries. They really add to the presentation of a drink and are a must have for those customers you want to really impress.

Whether it s giving the customer three olives with their martini or an orange slice and a cherry with one of my seductive martinis, I always have a supply of garnish picks close at hand.

Pour Spouts

Whether you free pour or not, a bar that deals with any type of volume and has any interest in inventory control should have these on all of the high moving liquor bottles. There are many different styles of pour spouts out there

plastic
metal
neon
glow in the dark
slow pour  
fast pour
screened
flapped
measured

All have some associated benefit or gimmick. But I like things simple so I use the metal slow pour spouts on all my liqueurs and the metal spouts on all my well liquor which I m using a shot glass for anyway. Why wait three seconds when  measuring with a glass already

Time truly is money in this industry.

Now at this point you might be thinking, Jeremy, you talking about the kind of tools and supplies the bar should be supplying, you making it sound like I have a choice on what kind of pour spouts I use

Realize I don want you to go out and start buying pour spouts and garnish picks. Those expenses should be left to the bar you working for. But remember tthe one working the bar, not the manager. If the bar where you work has crappy pour spouts and doesn even use garnish picks, it up to you to suggest it

I believe it your choice. After all  the one using it, right Managers will always be open to suggestions if it will improve your speed and performance, thus, increase sales.

Straws

This is obvious, but you should always have straws close at hand. The bigger or more you give the customer, the better. You control the speed at which your customers drink by how many straws you give them. Make em drink fast so you increase your sales .

Ask any bartender out there and they agree that beside you will be asked for a pen more than anything else.

Have a ton of pens to lend, because you may not always get them back and you always want to have enough. Also, always have a load of matchbooks to give to customers in need.

I also recommend you have a sleek butane lighter of your own for customers needing a light right at your bar and also when flaming drinks are necessary.

Tip Jar

Last, but certainly not least is to have your own tip jar.

While I go into extreme detail in Bartending Secrets Exposed on the true art and science of the tip jar, what I tell you here is that having one is a must! You losing tips without one

Have your own, preferably a wine carafe. The tapered neck of a wine carafe means once a tip is in the jar, it in. You won have any hands dipping in to swipe your hard earned tips which can often happen in a busy nightclub.

Now you are a little more familiar with the tools you need to be an excellent bartender. Remember, you can always get all this information and tons more by getting started with the internet ultimate bartending success system, Bartending Secrets Exposed, How To Double Your Tips and Land Your Dream Job,  .at www.MakeMoneyBartending.com

To Your Success

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Tips on Creating a Green Playroom for the Home

Tips on Creating a Green Playroom for the Home

No, this isn’t a treatise on how to paint your playroom walls green – although it’s certainly an option as well as a very nice, versatile color. No, this is how to create a child’s playroom using earth friendly alternatives. If you’re a parent who wants to go green for both the environment and your children’s health, here are some tips to help you decorate and furnish a playroom the eco-friendly way. Your children will be able to play in an area that is healthier for their bodies and a playroom done over in an eco-friendly format is likely to become a selling point if you decide to market your home in the future.

The floor of the playroom should be done over in an easy to clean, natural material, such as bamboo or cork, both sustainable alternatives. If you’re after a warmer touch, consider scattering natural fiber rugs around. They are both more sustainable than a new carpet (especially if you make or reuse them) and easier to clean.

The walls should be painted with a low- or no-VOC (volatile organic compounds – very bad for lungs of all sizes!) paint, or covered with earth friendly wallpaper, sustainable natural products or fabric. One terrific option is painting with chalkboard paint, something that allows the kids to unleash their creativity on the walls without rousing parental wrath!

Lighting should be ample. Energy efficient compact fluorescent or low level LED light bulbs will give you the best bang for your buck. A playroom should have a mix of overhead and close lighting. A couple of good reading lamps will provide light for both reading and craft projects.

Furniture should be mixed for big and little users. Re use old couches, chairs and tables – they can be made to fall in with a room’s décor with a coat of paint. You can repurpose old clothes and leftover fabric to make pillows and patches for old upholstery. Consider making your own bean bags and filling them with recycled Styrofoam bits that come in packaging of various items or may be got cheap or free from local stores. Plenty of bins and shelving will help contain toys and craft supplies and lessen clean up time.

While toys, craft supplies and books are important parts of a playroom’s appeal, don’t rush out to buy them new. Many popular books can be found in secondhand shops. Stuffed toys can be found in secondhand stores as well – run them through the washer before giving them to children.

Crafts are another area where you can go green. Instead of buying construction paper, consider reusing things that already come into the home, such as cardboard boxes and newspaper. There are a number of instructions on the Internet that will teach you how to make a nontoxic “play-dough” from household baking ingredients.

After expending a lot of time and effort to make your playroom eco-friendly, it doesn’t make much sense to use a bunch of chemicals to clean it. Most cleaning can be done with water, rags, a broom and a mop. For more serious cleaning, consider natural products like enzyme or orange oil cleaners. Many natural cleaners leave behind a pleasant scent as well.

Congratulations on choosing the green alternative for your children’s play area! You are helping out the environment and creating a cleaner, healthier atmosphere for your children. With more parents looking for earth-conscious living spaces, a playroom done over in an environmentally friendly way will also be a good marketing point if you choose to sell your home in future.

For information on Burnt Pine real estate, contact Michael Taylor, your Destin FL real estate expert, at DestinRealEstateSales.com

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