Top 3 Best Selling Home & Garden Books

Top 3 Best Selling Home & Garden Books

Compiled by Mighty Ape Books Online

1.      Kevin McCloud’s 43 Principles of Home: Enjoying Life in the Twenty-First Century

Kevin McCloud’s 43 Principles of Home represents a landmark piece of interiors publishing. In this lavish and inspirational yet also practical book Kevin explores all areas of domestic living, from materialism to sustainability, craftsmanship to comfort. 

In his witty, wide-ranging commentary on the way we live now, the things we have gained and lost, Kevin’s beautifully written text brings insight and understanding. Crucially, however, he also offers up his 43 principles of home life — each one addressing very real and solvable domestic issues.

What is the perfect kitchen layout?
How to create a feeling of space in traditionally sized rooms?
How to create an extension that works?
How best to choose colour for function?
How do you create dynamic and enjoyable kids spaces?
What to do with your empty fireplace?
And how best to manage home waste and recycling?

Author Biography

Kevin McCloud is best known as presenter of Channel 4′s BAFTA-nominated ‘Grand Designs’, now in its tenth series. He writes books and articles about decoration, design, lighting and colour, and is editor-at-large of Grand Designs magazine. In addition, Kevin is a product and lighting designer and has produced ranges of furniture, lighting and tableware for high street names.

2.      Nigella Christmas: Food, Family, Friends, Festivities

“Nigella Christmas” comprises reliable, practical, easy-to-follow recipes and reassuring advice about planning and cooking ahead, presented in a gorgeous glittering package.

It includes everything from scrumptious Christmas cakes and puddings, to quick and easy homemade presents (biscuits, preserves and other standbys) and edible tree-decorations, recipes for feeding friends and family over the holiday season with minimum stress and maximum enjoyment (cook and freeze ahead or slow-cook in the oven), as well as Christmas party food and drinks.

Author Biography

Nigella Lawson is the author of bestselling books, How to Eat, How to Be a Domestic Goddess, Nigella Bites, Forever Summer and Feast, which, together with her successful TV series – on BBC 2, Channel 4, as well as the American Food Network – have made hers a household name around the world. Her latest book, Nigella Express, was a no. 1 bestseller, selling over 1 million copies in 6 months. She is a contributor to the New York Times and lives in London with her family.

3.      A Home Companion: My Year of Living Like My Grandmother

This book talks about the tale of a year-long journey from straight-talking, hard-bitten journalist to green goddess – complete with fabulous recipes and experimental disasters – all told in a smart, funny and self deprecating fashion.

Wendyl Nissen is well-known as a straight talking journalist whose career has seen her edit top-selling magazines, produce ground-breaking television documentaries and take on talkback radio callers without batting a heavily made-up eyelid. But what happened when she let three chickens called Marigold, Hillary and Yoko into her life on 24 October 2008.

About Wendyl Nissen

Wendyl Nissen is a journalist and broadcaster who writes popular columns in the Herald on Sunday, the New Zealand Woman’s Weekly and New Zealand Gardener. She is also the creator of her own Wendyl’s Green Goddess brand of natural cleaning products. Her catchphrase is ‘It’s okay to be a Nana’.

Disclaimer: While the content of this article is provided in good faith, we do not warrant that the information will be kept up to date, be true and not misleading, or that this article will always (or ever) be available for use.

“Top 3 Best Selling” refers to best selling items voted by New Zealanders and New Zealand sales on www.mightyape.co.nz at www.mightyape.co.nz at the time of publishing this article. Mighty Ape may wish up-date their “best selling” items at any time on the website without notice. No part of this article may be distributed or copied for any commercial purpose or financial gain.

Mighty Ape is one of New Zealand’s leading e-commerce web sites and the winner of numerous awards including the 2009 NetGuide Web Award for “Best Online Shopping Site”.

Mighty Ape specialises in Games, Movies, Music, Books, Toys, Computers and Electronics and employs a team of experts to ensure the very best products are stocked and can be delivered anywhere in New Zealand and abroad quickly and without breaking the bank.


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Gourmet Soup at Home

Gourmet Soup at Home

While this report will cover the basics, soup making is a creative experience and the number 1 key is that if it tastes very good to you, it will probably taste good for everybody else, so in this report I will be using the term “to taste” quite often. Remember that you should add your seasonings gradually, and sample, because while you can always add more seasonings, you cannot take them back out. After adjusting your seasoning give your creation a chance to simmer to release the true flavor. (A note to smokers, take it easy on the salt because smoking numbs the taste-buds.) A tip from finer restaurants is to use white pepper. White pepper is similar in taste to black pepper, but it is very finely ground so that children and picky adults cannot see it. Be creative, and have some fun, I think the people in your life will love a gourmet soup!

Soup Making Basics:

This subject will be covered over the next several chapters and includes:

1) Mirepoix

2) Stock vs. Jar of Base or Bullion Cubes

3) Roux vs. Cornstarch

4) Seasonings

5) Creating a Cream Base

While I fully encourage you to use the resources available to you, and this most certainly includes leftovers. You cannot take a week old roast from the refrigerator and make an earth shattering soup, it will simply taste a week old. The fresher the ingredients, the better the soup!

Mirepoix:

Mirepoix is a term most commonly used to describe soup vegetables that include even parts carrots, onions and celery. Most hotels use a mirepoix in almost all of their soup. While these three vegetables give restaurant soups a rich character, if your family doesn’t care for one of these vegetables, onions for instance, then leave onions out. Use your own discretion, some people would never eat these vegetables raw, but love them in soup.

There are three common sizes of diced vegetables fine, medium, and stew size. Fine dice would be used in such applications as garnishing a consommé and are cut 1/8 inch by 1/8 inch or smaller. Medium dice is most commonly used in soups and are square between 1/4 inch and 3/8 inch. Stew size are cut in squares of between 1/2 inch and 3/4 inch, and are used in some soups and stew.

Stock vs. Base:

For home use a good jar of base, or bullion cubs are the best options. Look at the ingredient list for actual animal content, and if you are sensitive to MSG, there are quite a few good bases that are MSG free. If using a salt based base, don’t add salt. Judge the beef or chicken flavor by the salt content, if you need more salt simply add more base. Remember when judging the amount of salt that not everybody has the same tastes, so better less than more. So if I write salt and pepper to taste, this is based on using a stock.

Chicken Stock:

You can use raw or cooked chicken, cover the chicken with water; add celery, onion, carrots, and a bay leaf; boil with a slow rolling boil for at least a couple of hours and strain. While most of the flavor will remain in the stock, if you wish you can de-bone the chicken and add it to the soup, but this is a matter of taste.

Beef Stock:

A good beef stock requires soup bones and needs to boil for a long time. Caramelize soup bone (bake until deep brown). Cover with water add; celery, onion, carrots, and some type of tomato product; and boil at a slow boil until the bone has had a chance to release all of the bone marrow. While in restaurants we cooked beef stock for 2 days, it takes at least several hours.

Properly handling stock is important, either boiling a stock to fast, or cooling it to fast can make it bitter. When refrigerating a stock leave the edge of the cover open until it is cool. You should mostly cover the stock so that it doesn’t attract refrigerator flavors, but if it cannot breathe it may get bitter. If your stock is just a little bit bitter, use sugar much like any other spice, just a pinch to take the edge off. Before using chicken or beef stock either ladle away the fat (grease), or after the stock is cool remove the fat from the stock.

Consommé:

Consommé is just a very clear stock and can be achieved by taking a cool refrigerated stock, peel away or ladle away any fat, stir in a couple of egg whites, bring mixture to a boil, and ladle impurities off the top. When no more egg whites come to the surface strain mixture through a colander lined with cheese cloth.

Roux vs. Cornstarch:

While most, not all, restaurants use a roux to thicken their soups, for home use I prefer using a mixture of cornstarch and water. A roux is a mixture of even parts drawn butter and flour. To make a roux heat drawn butter then add flour until it is thick, cook on medium heat stirring often until the mixture smells like a fine pastry. This mixture can be added to a boiling soup, while stirring, until the proper thickness is achieved. Unless you are familiar with using a roux you may get lumps. Sometimes if you boil the soup for a while, and if the roux is properly prepared, these lumps will dissipate. You can also make a finger roux which is one part stick butter mixed with one part flour. Add ingredients together and mix with fingers, again add this mixture to a boiling soup until the proper thickness is desired. While roux takes experience to use properly, you gain a small richness in flavor.

I think you probably have used cornstarch and water, but just in case pour some cornstarch in a bowl and cover it with just enough water so that the mixture is easy to mix (I use my fingers). Add the mixture slowly to your boiling soup, while stirring, until the proper thickness is achieved. Note: it takes about a minute to know the exact thickness when using cornstarch so start a little thin. This process is very forgiving and if you need to add more cornstarch later that’s fine. Sometimes I’ll add this mixture, not only to cream soups, but maybe just a little to chicken noodle soup for instance, just to make the goodies float.

Seasonings:

Salt, pepper, and garlic (I prefer minced garlic in oil, but you can use any type of garlic) are the seasonings most used in soups. Some people will add 1 bay leaf to soup, and to release the flavor break the leaf in half, but if you’re not familiar with the flavor of bay leaf try using only half a leaf first. Other seasonings you may like in any soup depending on your tastes include a blend of Italian seasonings, thyme, rosemary, or basil. Try different things sparingly, but remember that the flavor of these herbs will be released gradually so don’t add too much.

Creating a Cream Base:

For the majority of cream soups you want to start with a chicken stock (interchangeable with water and chicken base, or bullion cubes to taste). There are several ways to whiten a cream soup, for a family try 1 pint of half and half. Alternate ways to whiten the soup are with 1 cup heavy cream, milk, or if you want a particularly rich soup combine non-dairy creamer along with any of the other whiteners. Bring your mixture to a boil and then thicken, while stirring, until it is the consistency that you desire, or until it sticks to a spoon. One spice that will really change the richness of the cream soup is a small amount of garlic. Add other ingredients.

Cream of Chicken Wild Rice:

Preparation:

Buy a 4 or 8 ounce package of wild rice and cook it according to the directions on the package. If you prepare the 8 ounce package there are many ways to use the leftovers in other dishes. Cook and dice one large or two medium boneless skinless chicken breasts, and dice a cup of medium mirepoix.

Ingredients:

4 cups chicken stock

2 cups half and half

1 cup powdered non-dairy coffee creamer

2 cups prepared wild rice

1 cup mirepoix medium diced

1 large boneless skinless chicken breast cooked and diced (substitute with any cooked chicken)

2-3 Tbls. Cornstarch + water (add to preferred thickness)

salt, pepper, garlic to taste

Put 4 cups of chicken stock into a kettle and bring to a boil, mix whitening agent into stock, I prefer a pint of half and half, along with a ½ cup of non-dairy coffee creamer for this recipe, and bring back to boil. Thicken your mixture, while stirring, until the desired thickness is achieved, it should stick to a spoon. Then add the ingredients listed in Preparation. Boil until the vegetables are aldante (not completely soft), and then add garlic, salt, and pepper to taste. When you add the wild rice, the rice may absorb liquid so if the soup gets to thick add a touch of milk or water.

Experiment with the ideas on this report, and find out what your family truly likes, and have a little fun, have the kids help or whatever it takes to have a positive day.

Soup of the Week Newsletter

I’m in the process of creating a “Soup of the Week” newsletter on a subscription basis. If you like the information I’ve provided here, I truly hope you will subscribe and please share this report with all your friends. This newsletter will also contain an “Ask Loren” section to answer any cooking questions you may have. Some of these questions will be published in the newsletter. This will provide you an opportunity to share your own personal cooking website.

Grilling Tip:

A personal note about charcoal BBQ Grills. I prefer to use non fluid types of charcoal lighting. I use a device where you place the charcoal in the top and newspaper underneath to light the charcoal. You can get one at Wal-Mart or Target. You can also get electric lighters. (Tip: cut the bottom out of a 3lb coffee can place it in your grill. Put the electric lighter in the can and fill it up with charcoal.) This prevents getting that lighter fluid taste into your food!!

This site will also include helpful cooking tips such as the following marinate for a summer barbeque.

Teriyaki Marinate

This marinate is good for chicken or steak.

1 cup soy sauce (8 ounces)

1 cup pineapple juice

½ cup brown sugar (packed)

1 tsp. Minced garlic (packed in oil), to taste

Optional: ½ tsp. red pepper flake (the kind for pizza), to taste, if you like spicy foods

Mix ingredients in bowl until sugar is dissolved, pour over meat in a plastic container and cover (or you can use a sturdy ziplock bag), soak overnight or 2 nights in the refrigerator, and grill. This mixture will taste strong, but not all of the flavor will impregnate the meat, and it will be wonderful!! If you have a large family, or you are serving a party, make enough sauce to cover the meat. Discard any leftover marinate because it is contaminated with the blood from the meat.

This is great for grilled boneless skinless teriyaki chicken breast and can be served with rice pilaf, with or without melted Swiss cheese, and sometimes I like to add chopped cashews to the rice because it compliments the chicken nicely. I also really like grilled boneless skinless teriyaki chicken breast sandwiches with melted Swiss cheese, bacon, mayonnaise, and shredded lettuce on a nice sesame roll.

Loren Ackerman

Loren@fastmoneyemergengy.com

P.S. Please visit our website and share the link with all your friends.

http://fastmoneyemergency.com/products2.html

Loren Ackerman has over 9 years experience at some of the finest hotels & supper clubs in the Minneapolis area. His formal chef training was a full union apprenticeship. This training involved assisting the “Soup and Sauce Maker”, breakfast cook, and working on the cooking line for lunch. To get the full version of this report go to http://fastmoneyemergency.com/gourmetsoup2.pdf. Also check out the report that inspired creating this report at http://fastmoneyemergency.com


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Ways To Enlarge Penis From Home – Instructions On Penis Enlargment – Plastic Surgery To Enlarge Penis

Ways To Enlarge Penis From Home – Instructions On Penis Enlargment – Plastic Surgery To Enlarge Penis

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HOME COOKING: Pizza Hut’s Best Italian Recipes You Can Do At Home – Cavatini – Creamy Italian Dressing – Dessert Pizza – complete recipes for home

HOME COOKING: Pizza Hut’s Best Italian Recipes You Can Do At Home – Cavatini – Creamy Italian Dressing – Dessert Pizza – complete recipes for home

Pizza, Pasta (like their fantastic Cavatini), Wings, and More – Pizza Hut has something for every member of the family.

Their delicious menu is the envy of every Italian restaurant chain outside Italy. We love their popular items, like…

Their Pizza Mia- Specially prepared with 100% Pizza Mozzarella, Old World Sauce from Vine-Ripened Tomatoes, Enriched Wheat Flour from the Canadian Prairies and other wholesome ingredients for a pizza that’s just your style.

The abundantly stuffed P’Zone Pizza fuels you up and dares you to eat it all. The P’Zone Pizza weighs in at over a pound and has savory toppings and cheese sealed inside a folded over 12″ pizza crust. Served with a side of Marinara sauce. The P’Zone in available in the delicious varieties.

Creamy Chicken Alfredo blends the perfect combination of grilled chicken strips, rotini pasta and creamy Alfredo sauce, topped with their own melted cheese blend. Rich, savoury and inspired by the kitchens of Italy. Enjoy with chilled white wine or water. Don’t forget the breadsticks for dipping.

Meaty Marinara is a mouthwatering version of traditional Italian rotini pasta. Combining ground pork, fresh tomatoes, Italian seasoning and smothered in real Canadian pizza mozzarella, this pasta is sure to appeal to everyone.

 

The story of Pizza Hut began in 1958, when two college students from Wichita, Kansas, Frank and Dan Carney; were approached by a family friend with the idea of opening a pizza parlor. Although the concept was relatively new to many Americans at that time, the brothers quickly saw the potential of this new enterprise.

They decided that they wanted the word “pizza” in the name of the restaurant and since the place itself reminded them of a hut, they came up with Pizza Hut. It was the creation of what would become the largest and most successful pizza restaurant chain in the world. Pizza Hut is today a division of YUM! Brands Inc. and has more than 7,200 units in the U.S. and 3,000 units in more than 86 other countries.

 

>>>And here are their most popular mouth-watering items – complete recipes so you can make ‘em at home!

–Pizza Hut Cavatini– 

1 large green pepper, diced

1 large onion, diced

2 oz. (1/2 stick) margarine

1 teas. garlic powder

1 lb. assorted pasta (wheels, shells, spirals, ziti)

1/2 lb. pepperoni – sliced thin – then cut in half.

8 oz. mozarella cheese (shredded)

1/2 lb. hamburger (browned)

1/2 lb. italian sausage (browned)

1 – 16 oz. jar meat flavored Prego sauce

Melt margarine over medium high heat in a skillet. Add onions, peppers, and garlic powder. Saute for about 4 minutes. Meanwhile, cook pasta according to box directions.

Heat sauce and combine with cooked hamburger and cooked sausage. Use cooking spray to lightly grease an 11 X 13 casserole dish.

Place 1/2 of the cooked pasta in the dish, followed by 1/2 the vegetables, 1/2 of the pepperoni, and 1/2 sauce. Repeat another layer. Spread mozzarella cheese over top.

Bake at 350 degrees for about 45 minutes or until cheese is melted.

 

–Pizza Hut Creamy Italian Dressing–

2 teaspoons dried oregano

2 teaspoons dried basil

1/2 teaspoon dried thyme

1/2 teaspoon dried rosemary

1 teaspoon salt

1/2 teaspoon coarsely ground black pepper

1/4 cup red wine vinegar

1 tablespoon fresh lemon juice

1/4 cup mayonnaise

3/4 cup extra-virgin olive oil

1/3 cup freshly grated Parmesan cheese

Crumble the oregano, basil, thyme and rosemary into a medium bowl. Stir in the salt, pepper, vinegar and lemon juice.

Whisk in the mayonnaise and then the gradually whisk in the olive oil. Stir in the Parmesan cheese. Transfer to a jar with a tight-fitting lid and store in the refrigerator. Shake well before using.

You can use this excellent Italian Dressing on salads, all kinds of items. They’ll love it!

 

And, of course, their famous…

 –Pizza Hut Dessert Pizza–

Pizza Crust:

1 cup warm (105F) water

2 cups flour

1-1/2 tablespoons vegetable oil

3/4 cup cake flour

1 teaspoon salt

1/4 teaspoon active dry yeast

 

- Fruit Filling:

1 – 21 oz. can pie filling (cherry, blueberry, or apple)

 

- Crumb Topping:

1/2 cup flour

1/2 cup brown sugar

1/2 cup quick oats

1/2 cup firm butter or margarine

1 teaspoon cinnamon

 

- Vanilla Glaze:

2 cups powdered sugar

3 tablespoon Milk

1 tablespoon Melted margarine or butter

1 teaspoon vanilla

Combine yeast and warm water and let proof for 3 minutes. Add to other crust ingredients in a large bowl and knead for 10 minutes.

Cover with plastic wrap, and allow to rise for about 12 hours. Preheat oven to 500F. Roll the dough on a floured surface until it is about the diameter for your 16 inch pizza pan. Place in pan and form the dough to the edge.

Brush with vegetable oil and prick with fork. Prebake for 3 minutes. Remove from the oven and spread with pie filling. Mix crumb topping ingredients with a fork or pastry blender.

Spoon over pie filling. Return pizza to the oven and continue to bake for 10-15 minutes or until crust is light golden brown. Remove and drizzle with vanilla glaze.

Bon Appetit!

 

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. Brian’s articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs.

His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef. His articles have been reprinted on numerous culinary websites and various Blogs, including the popular WUVING.com.

Pizza Hut Facts:

- Pizza Hut is the world’s largest user of cheese. One of their secret recipes is the Insider pizza and that alone uses a pound of cheese on each pizza. Over the course of a summer it is estimated that Pizza hut uses a 100 million pounds of cheese. Pizza Hut uses more than 300 million pounds of cheese annually.

- Pizza Hut purchases more than 3 percent of all cheese production in the United States, which requires a herd of about 170,000 dairy cows to produce it.

- In 2008 Pizza Hut history was made when they were the first national pizza franchise to allow their customers to order online in Spanish.

- Ringo Starr (the drummer of the Beatles, for you young folks) played in a Pizza Hut commercial in 1995, together with The Monkees.

- Pizza Hut’s menus and recipes are not the same everywhere. Different locations use different suppliers and different toppings, according to the demand of their clients.

- Pizza Hut can now be found in 88 different countries and all of the United States. The company has became a Worldwide recognized provider of great pizza.

- The oldest Pizza Hut that is still functional is in Wichita, Kansas.

A Graduate of the Holland College Culinary Course, Brian Alan Burhoe has cooked in Atlantic Coast restaurants for over 30 years. He is a member of the Canadian Culinary Federation. His articles reflect his interests in food service, dreamstudy, imaginative literature and our best friends — our dogs. His Home Page is A CULINARY MYSTERY TOUR – A Literary Chef


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Build Solar Panels At Home: How To Make A Solar Panel Easily?

Build Solar Panels At Home: How To Make A Solar Panel Easily?

 It is very simple to build solar panels at home. You can make your own solar panels very easily with very simple items. Below are various steps.

How To Make A Solar Panel Easily? – Here are 8 Simple Steps:  

1. Clean the copper flashing plate thoroughly. Use a sandpaper to remove any corrosion from it. Now cut it to size of your electric burner.

2. Now turn the burner on with the copper flashing on it. Heat it for as long as 30 minutes until a layer of think and black cupric oxide is formed.

3. Now let it cool until the cupric oxide layer begins to peel.

4. To build solar panels at home you must now try to scrub the copper flashing plate gently and thoroughly under running water to remove any traces of the oxide. But you must make sure that the red cuprous oxide is not scrubbed off.

5. Now cut another piece of copper flashing in the same size. Cut the tops of a 2 liter capacity wide mouthed plastic bottle or glass jar. Use the alligator clips to attach the two panels and place them inside the jar or the bottle in such a way that they fit along the curves and not touch each other.

6. Connect the cuprous oxide plate to the negative terminal and the copper plate to the positive terminal of the meter.

7. Fill the bottle with a solution of water and salt leaving the clips dry and high.

8. Now place this panelin the sun and see the results.

 Conclusion:

 Thus to build solar panels at home is not only easy but also very quick and safe. 

 

Also read Build a Solar Panel – What Are the Advantages of Doing it Yourself?

 

If you tired of paying monthly electric bill, simply visit http://www.solarpanelguides.net to download free solar energy report in order to find out little-known secrets on How To Make A Solar Panel.


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A Guide To Purchasing Necessary Home Bar Supplies

A Guide To Purchasing Necessary Home Bar Supplies

Before you go out and purchase home bar supplies and get started with organizing as well as creating the perfect home bar, you should realize that the task is not as daunting as it may seem. With a proper list of necessary supplies that along with proper furniture as well as equipment will help you to easily create an ideal home bar. It is also not necessary to have too many showy accessories and gadgets. All you need is a few well chosen items of supplies.

In fact, the most essential items of home bar supplies include beer mugs and high ball glasses. In addition, you will need to purchase shot and wine glasses and these should be chosen while keeping in mind the kinds of drinks that you serve most regularly. You will also need a bottle opener and a can opener as well as corks and even corkscrews.

An ice bucket with ice pick and tongs is also an essential item of home bar supplies as too are peg measures and a cocktail shaker as well as a strainer will provide useful service as well. And, dont forget to add a set of measuring spoons as well as sufficient hand towels as well as plenty of paper napkins.

Furthermore, home bar supplies include any other item that is required to do the stirring of your essential cocktail and other drinks. You must also have enough essential alcohol that you can choose according to your individual preferences and tastes. At the very least, you will want to purchase some whiskey and rum as well as vodka and gin and a few bottles of some good wine too will be appreciated.

You must also ensure stocking up sufficient amounts of beer while to create exciting cocktails be sure to shop for fruit juices and Tabasco as well as Worcestershire sauce and also include some liqueur as well as tonic or soda water.

With these essential home bar supplies on hand, you must then set about the task of organizing your bar which you can do by arranging various drinks together. In addition, be sure to arrange glasses according to their size as well as type. If you have a small sized caddy you can use this to hold various accessories including picks, cocktail stirrers and straws.

For holding stock paper napkin you ought to make use of a napkin holder which can also hold cocktail napkins. You can use small sized jars in which to keep garnishes and seasonings for your cocktail drinks and these jars can then be organized in a good spice rack.

Having set up as well as organized your home bar you must learn to use your home bar in the most effective manner. For this, it pays to be well informed about different cocktails and the glasses in which to pour these. Also, be sure that liquor is stored away from direct heat and light and also set aside an area where you can put the dirty glasses and also the empty bottles. A carton or plastic container can serve the purpose nicely.

For further information about Home Bar Supplies and more great tips on basement remodeling, please checkout our Website.


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Complete Home Solar Power System – DIY Solar Power Panels

Complete Home Solar Power System – DIY Solar Power Panels

A lot of people today are saving heaps of money on their power bill by creating their own free solar power panel electricity. There are volumes of information available online to help you create your own home solar power system.

Google search for homemade wind power generator, make small solar panel or an

alternative power source that describes creating your own electricity, you will find dozens of websites that offer you a downloadable instruction package.
Make sure they offer a full 60 day money back guarantee.

Fifty dollars would be top price to get a good instruction package, with online video tutorials as well as PDF instructions.

Connecting your home solar power system to the power grid allows you to qualify for net metering in many states. Net metering measures the excess power you generate with your combination of solar power panels and homemade wind power generator and direct it back into your local power grid.

Solar Energy.  [ make a solar panel.com and home made wind power generator construction.
How to make solar panels, home made diy wind power generator and information you’ll need to build a complete diy home solar power system and how to use solar electricity.
Complete Home Power System


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