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A loose definition of the word improvisation is to invent, compose, or perform something extemporaneously. For example if you’ve ever seen a Woody Allen movie, laughed at a sketch on Saturday Night Live or heard Miles Davis play notes of music not bound by this earth, you’ve experienced improvisation in action. As it is in movies, sketch comedy or jazz the joy of improvisational cooking is in the results that spring forth from inspired creation.

How do you use a recipe? Do you follow each step and measure each ingredient with the precision of a chemist? Do you nervously meter out the baking time of your cookies by tapping your foot to the cadence of the timer? We perform this culinary art to please more than our stomachs, the reasons too numerous to mention. Whatever the reason we usually approach it with recipe in hand. Often times a recipe we don’t understand. The essence of Improv Cooking, with it’s somewhat Zen like approach, demands you’re imagination and instinct to help you solve the riddle of the recipe.

The Steps Towards Improv Cooking

Improvisational cooking is not so much reading and following a recipe as it is using skills and techniques to take a recipe to another level or create a recipe out nothing more than a larder full of ingredients. You have to possess a certain amount of skill and understanding before plunging in to any kind of cooking. Improv Cooking is no different. It forces you to trust your instincts as well. Follow these seven simple steps and you’ll soon be free to open the fridge and just start cooking.

#1 Taste As Many Different Styles of Cooking as Possible

This is probably the simplest of all the Improv techniques to learn and master. Just eat as many different cooking styles as you can. The axiom is straightforward. The more you’re exposed to, the more imaginative you’ll become. Fill your headphones with nothing but Britney and it certainly would be difficult to imagine Charlie Parker’s saxophone. Consequently, eat nothing but the same restaurant or home cooked food all the time and your cooking vocabulary will reflect it.

#2 Understand the Basic Fundamental Techniques of Cooking

You can’t pick up a trumpet and expect to sound like Miles Davis without knowing a few things first. I won’t go into all the things that could and will go wrong. I’m sure you get the picture. Well, Improv Cooking follows the same rules. You can’t expect to be able to whip out a perfect Coq Au Vin without knowing the techniques involved to do so. But, the rewards will be greater once you do. The following list is more than just the basic fundamentals though. I’ve listed all the techniques and methods that matter to the experienced cook.

The Oven Group

Roasting – Cooking with dry heat that surrounds the food with as much direct heat as possible.

Pan Roasting – The wary little secret of every professional kitchen. This is a combination of method of starting the food in a hot sauté pan then finishing in a hot oven.

Broiling – A cousin to grilling, this is direct heat cooking with the heat source above the food instead of under it.

Braising – Moist heat cooking usually achieved in a sealed container like a Dutch oven, tagine or stoneware crock.

Baking – A dry heat method of cooking usually referring to breads, pastries etc.

The Wet Group

Boiling – Cooking in a large quantity of liquid, usually water.

Steaming – Cooking in a sealed container with a small amount of liquid (usually water but not especially) with the food suspended over the liquid so that it only comes in contact with the steam vapors.

Poaching – Best known as a method to cook egg, fish and perhaps chicken. This is cooking in a hot still liquid where the liquid never reaches more than a bare simmer.

The Frying Group

Sautéing – Cooking in a hot pan with little or no fat (butter, oil etc.)

Pan Frying – Very similar to sautéing, except done with more fat. Sometimes enough to almost immerse the food.

Stir-Frying – The Asian method of cooking in an extremely hot pan, usually a wok, with very little fat while keeping the food almost in constant motion.

Deep-Frying – Cooking by totally immersing the food in hot fat. The fat does the job of cooking by encircling the food with heat, thereby allowing it to cook faster sealing in natural juices and flavors. If done properly it’s not the health demon most people assume it is.

The Outdoor Group

Grilling – Cooking over direct heat with the food usually supported by a grate of some sort. This method can be performed indoors as well with the right equipment.

Smoking – This is actually two sub groups. Hot smoking is cooking at temperatures that will cook the food at the same time it infuses the food with smoke flavor. Cold smoking is done with the heat source separate from the cooking chamber so the food is enveloped in low temperature smoke that will infuse flavor without cooking.

Rotisserie – Like grilling, this method does not necessarily have to be done outdoors for the lucky few that have the capability in a well-equipped kitchen. Either way this is cooking with the food suspended over or next to direct heat and rotated via by some mechanical means.

The Sauce Group

Here’s where it gets a little dicey and can separate the cooks from the pretenders. Some of these techniques are best learned at the elbow of someone who’s been there before. But don’t let that stop you from digging in and trying on your own. You may come with some pretty awful stuff, but the attempt will teach you a lot.

Stock – A cornerstone of cooking, whether, meat, fish, poultry or vegetable. A low and slow cooking that’s meant to draw the true essence of flavor into a liquid form.

Brown Sauce – Usually made with beef or veal, but can be made with any brown stock made from roasted bones, flavored with aromatic herbs and vegetables.

Demi-Glace – Similar to brown sauce only made without a thickener and reduced to thicken and intensify flavors.

White Sauce – Also known as Béchamel, made with milk and or cream and thickened with a roux (flour and butter paste)

Veloute – Constructed very much like white sauce, except the milk is replaced usually by a light colored stock of either meat or poultry. It is often enhanced with egg yolks and butter at finishing.

The “Aise” Family – This includes Hollandaise and all its progeny like béarnaise, choron etc. and mayonnaise and all its descendants like aioli, remoulade etc. These are all emulsion sauces with egg bases and a body made mostly of oil or butter.

Other Emulsions – This can range from aiolis or butter sauces to vinaigrettes, to pan sauces that are thickened or finished last minute with butter and or cream.

Gravy – A sauce in loose terms only. Gravies are usually made with the juices collected from roasting meats or poultry. The non-thickened varieties are sometimes called “Jus” in modern menu vernacular.

The Soup Group

The Hearty Family – This includes all the varieties you want to serve in meal-sized bowls like beef stew, chicken and dumplings, chili, chowder and minestrone.

Bisque – Usually and intensely flavored soup that’s been thickened with rice, potatoes or a flour paste called panade.

Purees – Similar to bisque in nature but usually made with a single vegetable flavoring and thickened by pureeing the entire mass via some mechanical or manual means. Often times these soups are finished with cream.

Creams – Any soup, thick or thin, where a significant portion of the liquid is either milk or cream.

Broth – Often confused with stock, both are liquids that have been flavored with aromatics. But the basic building block of stock is bones whereas broth is composed from pieces of meat giving it more collagen. This is the lip sticking quality that gives broth its viscous body.

Consommé – A broth that’s been clarified with egg whites

The Miscellaneous Group

This is a hodgepodge of techniques that will give you a little more depth to your creativity.

Papillote, Packages and Pouches – This is where the food is wrapped and sealed in paper, foil or sometimes a natural wrapper like corn husk or banana leaf. The packages can be cooked by baking, steaming, boiling or grilling.

Dumplings – This is a very broad category of foods and methods that includes many varieties that I’m going to break put into two families. The filled dough variety and the nothing but dough variety. The filled dough relatives have names like ravioli, dim sum, kreplach or pierogi. After filling, these succulent siblings can be steamed, boiled, baked or fried. The nothing but dough relations generally just go by the name “dumpling” but sometimes have the main flavoring preceding their surname such as apple or onion. Also on this branch of the tree are hush puppies, zeppoli and matzoth balls.

Croquettes – Usually a fried delicacy, but sometimes baked. A soft filling of any manner of meat, cheese, vegetable or fruit encased in a crisp shell.

Brining – Very popular these days. Besides turkey at Thanksgiving, it’s an essential step in the process of smoking certain foods, like salmon or ham. But will often stand on its own in foods like gravlax or prosciutto.

Paté – A French term to describe a dish made with forcemeat (ground) of innards or any kind of meat. But the technique occurs in other cuisine and has recently been tagged to concoctions of vegetables or fruits as well. Cold meatloaf is technically a pate.

Charcuterie – Pardon my French, but they did have a huge influence on the world of cooking. This term covers all manners of sausage making and preserving of meats.

The Baker’s Group

This group of techniques is where the art of cooking meets the science of food. Precision in measurement, combination of ingredients and technique is of utmost importance. Discipline and a strict adherence to formula must replace the looser attitude you can give to other areas of cooking. But, as in life, there are no absolutes. Once mastered, these techniques will reveal many ways to tweak and stretch a recipe to your will.

Yeast Breads – These can be savory or sweet, loaves, rolls or doughnuts. They can be baked, fried or steamed.

Quick Breads – The “Quick” generally refers to the active leavening that’s achieved with eggs, baking soda, baking powder, and any combination thereof. These can be baked in loaves or cups (then they’re called muffins). Or steamed in molds which will change their name to pudding.

Pies, Tarts and Cobblers – Be they one crust or two, hand held or deep dish, cream filled, fruit filled, custard or meat. The basic construction varies very little.

Cakes and Tortes – The basic building blocks of flour (usually wheat but can be any variation), sweetener (sugar, honey whatever) and leavening (very similar to quick bread) rarely change. The differences all come in the flavoring and final construction.

Icings and Frostings etc. – Really a sub group of cakes and tortes, but for this purpose it stands alone. I’m including in this arena fondant, buttercream, ganache, boiled icing and all the wondrous creations done with pulled sugar.

Soufflés and Mousse- A seemingly daunting hurdle to the novice, but once the simple construction of flavoring base lightened with egg whites in the case of soufflé or whipped cream for mousse is mastered the sky is the limit.

Custards – Learning how to manage both breeds, baked and stir-cooked over heat, opens opportunities for both sweet and savory variations.

Puddings – A difficult process to pin down because of the wide range of foods that can be called puddings.

#3 Learn the Relationships of Aroma, Flavor, Texture and Color

The relationships of aroma, flavor, texture and color are possibly the most important aspect of improv cooking. In order for any dish to be cooked well, the dish must be whole. It must appeal to all the senses completely and with harmony. Webster’s Dictionary describes these elements in the following way;

Aroma – A pleasant characteristic odor

Flavor – the taste experience when a savory condiment is taken into the mouth

Texture – The distinctive physical composition or structure of something, especially with respect to the size, shape, and arrangement of its parts.

Color – That aspect of things that is caused by differing qualities of the light reflected or emitted by them.

To make all of this work in harmony is no small task. Whether from recipes or you’re imaginations it’s the crux of all cooking. To neglect or diminish anyone of these elements would result in a dish that’s not complete. And by contrast, to enhance or over emphasize anyone of these elements as well would result in a dish that is off balance and probably not very appealing. So how do you know when you get it right? Is there a formula or system of measuring these elements that can insure all the pieces of the puzzle are in place? No, you just know when it works. Even though the balance of these elements is crucial, the right answer is up to you. Let your self go and become the dish or as was first said in Caddyshack “Be the ball!” Let your senses tell you what’s happening in that pot or pan. Smell, taste, look and even listen to the food as it cooks. It has a great story to tell if you let it.

#4 Learn the Art of Accompaniment

Very few things we cook stand-alone. Even the most well-crafted stew or soup becomes even more complete and interesting by what it is served with. The gamut of choices can range from side dishes to condiments to beverages and even to the choice of lighting or music. In fact there are too many choices to discuss in detail. The best way to approach this dilemma is to first understand the goal. Because there are huge differences in these as well, a simple lunch for two suggests a different set of choices from a large family gathering or an elegant supper. Throw this into the mix along with your own level of ability or comfort with certain techniques and dishes and well I think you get my point. Perhaps the best way to approach this step towards Improv Cooking is to begin with what you know, because just as the right accompaniments can make a meal, the wrong ones can just as easily destroy it.

#5 Cook With Others

“One can acquire everything in solitude except character.”

Stendhal, On Love, 1822

Unlike jazz, comedy or any of the other improvisational arts, where the act of improv is rarely done alone, you rarely think of cooking as something that can and should be done with others. Yet there are the accidental improvisational sessions that happen all the time.

While developing the skills of Improv cooking, you should plan several intentional cooking sessions centered on a specific dish or meal that two or more people can prepare together. Cooking with someone else can magically open a door to your imagination.

#6 Taste Analytically

I started cooking because I wanted to understand the magic behind the food I was eating. Tasting smelling and analyzing ingredients to understand the effects each can have within a dish is an essential improvisational skill. The more you do it the easier it becomes to unlock the magic of a dish. This skill coupled with a solid understanding of technique will enable you to accomplish great things in the kitchen.

#7 Break the Rules.

Without a sense of exploration, which is the ultimate rule breaker, we would have never walked on the moon or experienced Nouvelle Cuisine. The space program produced hundreds of modern conveniences we enjoy today. Yet many food writers and Chefs look upon Nouvelle Cuisine with the same disdain as the embarrassingly wide collars and polyester clothing of the day. Nouvelle Cuisine left us with a legacy of pushing the envelope. Unlike any other period in cooking, Chefs were taking the expected and giving us a whole new way to see it. The foods, techniques and presentations that seemed far out and strange then have today become not only the norm for many Chefs, but a jumping off point to even wilder ways to cook. Breaking the rules is the mantra in many kitchens today. Savory foams, laser printed edible paper, carnival midway snacks served in the palaces of high cuisine are just a few of the ways rules are being broken. If something feels like a rule the next time you’re in the kitchen, then break it. You may create something inedible, but you will learn a valuable lesson. I can’t emphasize enough that once you combine your increased knowledge of techniques, flavors and construction your imagination will be free to see new avenues to explore. Soon the rules will start disappearing.

CHICKEN BREASTS IN MUSTARD PAN SAUCE IMPROV

Chicken Breast, boneless and skinless

Unsalted Butter

Kosher Salt

Fresh Ground Pepper

Veloute Sauce

Good Grainy French Mustard

Egg Yolks

Lemon Juice

Chives for garnish

Butterfly the chicken breasts or pound them to 1/2″ thick. Season each liberally with salt and pepper then set aside. Heat the butter in a large skillet over medium high heat until it foams and begins to brown. Add the just enough chicken to the pan so its not too crowded. Brown the breasts on one side then turn and cook for about 4-5 minutes. Remove the pan from the heat and lift the chicken breasts to a warm platter. Repeat the process again if you need to cook more chicken. If not, return the pan to the heat and add the veloute sauce. Stir in the mustard and reduce the heat to low. Scrape the pan to lift all the little bits of browned chicken stuck to the pan. Beat the egg yolks in a small bowl. Add a little of the warm sauce to the yolks to warm them then stir the mix into the warm sauce. Return the pan to the heat, but do not let the sauce boil. Finally, stir in the lemon juice and adjust the seasoning if needed.

Return the chicken and any accumulated juices to the sauce and warm briefly. Serve the chicken topped with a little sauce and garnished with some snipped chives.

Improv Hint: The veloute sauce in this case should be a little on the thin side. The simmering in the pan, the mustard and the egg yolks will have an affect on making it a little thicker. Plan on about one-third cup of sauce per chicken breast.

Tobie began his career as part of a restaurant and tavern family in Chicago. As a student of liberal arts at Kendall College he discovered his calling in the restaurant industry. Leaving school before graduation, he accepted an apprenticeship under Chef John Snowden at Dumas Pere L’Ecole de la Cuisine Francais. The classic French apprenticeship prepared him for a career as Chef and consultant. Lettuce Entertain You Enterprises’ re-opening of the legendary Pump Room in 1977 was his first project. Since then, he has used his creative talents working with restaurants all over the country. He currently resides in Minneapolis working with an active list of consulting projects including, The Sample Room, a renovation of an old bar to a modern eatery Ike’s Bar and Grill, classic dining in downtown Minneapolis, Monkey Dish Bar and Grill ; an outrageous fun concept in suburban Chicago among others. His articles have appeared in various local publications and he makes regular appearances on radio and TV. He is working on a book called “IMPROV COOKING”.

No novice cook can consider themselves a gourmet cook. Achieving that status comes only at the end of a long road of cooking. Like any other art …. it takes practice, practice, practice to become a gourmet cook.

Perhaps it comes after long years of schooling where cooking, cooking, cooking is the word of the day and the end result is working in a top notch A – list restaurant in New York or Paris.

Then again. . ….. maybe the mother at home cooking meals every day for her family one day finds herself spending hours in the kitchen preparing one meal.. just because .. and loving it.

Could there possibly be a working mother who one time found preparing meals at the end of a long work day extremely tedious … finding herself looking for that extra special recipe for her husband’s birthday meal?

However achieved ….. it is after years of study and practice or years of doing everyday meals that one becomes a part of the “gourmet cooking world”.. suddenly opening up to the fact that not all recipes are the same .. and that cooking food has suddenly become an exciting challenge and fun.

Suddenly you can tell by just looking at a recipe whether it will taste good or not., how healthy it is, how appropriate to fill a “mood” …… simply by the combination of ingredients and spices and herbs and flavorings.

Those recipes that in the past seemed way too complicated or intricate now beckon you enticingly and family and friends begin looking forward to each and every meal you serve.

Your table settings become more simply elegant.

You find yourself looking more and more at kitchen “gadgets”.

In response to comments such as “that must have taken you forever to make” you honestly answer.. “oh not at all.. it really was simple!!”

To you .. the gourmet cook … it didn’t take long at all and it was simple.

To the novice cook .. it would take an eternity … far far from simple… and if you stop to think… that was you not all that long ago.

You have become a gourmet cook without even trying.

Your life cooking will never ever be the same as it was.

No longer will you be satisfied to make those “meat, potatoes and gravy” meals without that extra “something” in it.

No longer will you be satisfied to set your table without having candles on it.

No longer will you be able to let anyone leave the table without that one taste of sweetness that is dessert to balance the meal.

Perhaps you have recognized that in yourself … perhaps you haven’t … even though it is there.

Gourmet Cook.

It is not just the well schooled in France who achieve that status.

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Hyper text preprocessor (PHP) and Active-server-pages (ASP) are the two standard programming languages for website application development and more significantly when it comes to produce database-driven websites to interrelating hugely with databases. PHP is an open-source programming language which is derived from lots of different languages. On the other hand ASP is such kind of programming languages which preferring Microsoft product mostly.

Both programming languages PHP and ASP are used to develop dynamic database oriented websites. Active Server Pages (ASP) is normally from Microsoft and is used only with Internet Information Server (I.I.S.) that runs on Microsoft Servers also. But on the other hand you can say PHP is platform independent programming languages and can connect with several kinds of databases.

There are a lot of differences between ASP and PHP.

Expenditure

To run ASP.net programs first need to install I.I.S. on a Windows server platform, this is not a free package. PHP programs can run on Linux, which is free package. Even the database connectivity is expensive for ASP, because it require ms-S.Q.L product of Microsoft that needs to be acquired. Same time on the other hand PHP generally uses My-S.Q.L for database connectivity, which is freely accessible.

The Simplicity in Coding

PHP codes itself are very light in weight, a contract programmer who begins his career into PHP, does not felt any pressure to look the source code to understand. Whereas In ASP codes are not so easy to quick understand.

Database Compatibility

PHP generally being extremely flexible as it uses My-S.Q.L for database connectivity, which is freely accessible. Same time on the other hand Database compatibility is expensive for ASP, because it require MS-S.Q.L product of Microsoft that needs to be acquired.

General Run Time

If we evaluate the running speed of PHP and ASP then PHP should gets the upper hand. Normally it is viewed that PHP code runs quicker than ASP code. Due to COM based architecture, ASP uses server space to run while PHP code runs on its own inbuilt memory space.

Background Language Support

ASP has a similar like Visual Basic type of syntax that also linked to Microsoft products as well. On the other hand PHP codes are based on generally C++ language and the syntax, which is used in PHP, is quite similar to C/C++ syntax. C/C++ is still considered by maximum software programmer is the finest programming language and people who love C++ language would certainly feel more relaxed with the PHP syntax.

Running Platform Connectivity

PHP codes can run on different platforms like UNIX, Linux, and Windows whereas ASP codes are mostly linked with Windows platforms. Though, ASP programs can run on a Linux platform with the help of ASP-Apache installed on the server.

Further Tools Cost

Several tools used in PHP are mostly free of cost in the market and as PHP is open source a lot of codes can be available in open source forums and blogs. PHP has inbuilt attributes like ftp, encryption methods, even email also from a web page but in ASP such attributes are not obtainable and for this reason only some more features are required which are not free that increase the total cost as well.

Larger Applications Support

PHP is just as protected as ASP from coding level. The main difference is only for private data like “social security numbers”; “PIN numbers” etc. ASP is more practicable option. Organizations like government firms normally don’t have much stipulated commercial budgets and looking for required security, they really helpful ASP.net.

At the end, we can make a conclusion that both programming languages have their advantages and disadvantages specific to user requirement. It can be said that both the programming languages have their own significance depending upon the users requirements and budgets. It is viewed that in any discussion board, ASP.net is similarly capable but many of them suggesting PHP for small business owners those who have a fixed budget and does not required superb security support. PHP cannot provide e-commerce application development, only for them ASP.net will be the best choice.

Joanna Gadel is working as a freelance programmer for GetAProgrammer.com.au. She gathers years of knowledge by handling programmer jobs and system administration for the “Get a Programmer” support team.

To maintain high success in your Do It Yourself Auto

repairs, you need to develop some right attitude, which

should be your guiding principles. Learn the ultimate

seven abilities you need for an enduring auto repair

success.

Position Yourself For Success

Most problems and failures encountered by car owners in

Do It Yourself auto repairs come as a result of not

identifying their own weakness and work upon them to

prepare themselves adequately for auto repair success.

The seven points below serves as the ultimate abilities

every car owner must possess to achieve constant Do

It Yourself auto repair success.

1. Cast away Fear:

This will go a long way to

solve a lot of problems you encounter as a Do It

Yourselfer. Fear comes as a result of ignorance, cast it

away by familiarizing yourself thoroughly with your car

through your owner’s and repair manuals. The more you know the more confident you become.

2. Avoid Procrastination:

Success in Do It Yourself

auto repairs will actually come by you picking your

tools and start working. Don’t wait to be motivated,

just start after adequate and careful planning, always

follow your manual as a guide.

3. Be Focused:

Don’t be distracted, if you want

to carry out Do It Yourself auto repairs on your car

break for example, don’t end up working on your car

radiator, or any other part after adequate preparation.

Plan your work and follow your plan. Your ability to

focus well on a particular problem is a virtue that will

help you get problems solved quickly.

4. Be Teachable:

No man is an island, for your Do

It Yourself auto repairs success to be established, you

need to learn from others; friends, neighbors, auto

repair sites, mechanics, etc.

Your ability to be able to receive knowledge from

others and utilize it will be of a good help.

5. Learn From Your Mistakes:

Mistakes are

inevitable in Do It Yourself auto repair works, but

they can be exploited to bring success. Always study your

mistakes, analyze them and see how you can turn them

around for success.

You can also learn from the mistakes, failures and

experiences of others, you can avoid their pitfalls and

achieve success faster.

Read testimonies, observations,

reports and remarks of other car owners as regards their

own Do It Yourself auto repairs in auto repair sites and

learn.

6. Persevere:

Whatever happens, don’t give up.

You may not get it right at first but with perseverance

you cannot but get it, all you need is the right

information, the right help.

Perseverance will develop in you the ability of

getting solution to a particular problem at all cost

without quitting.

Every Do It Yourselfer need it.

7. Update Your Knowledge:

Finally, keep yourself

up to date on the latest in Do It Yourself auto

repairs, especially as regards your type of car, read

ezines, register with quality auto repair sites, get

latest info from your car manufacturer, etc.

All of the points above will work together to make you a

seasoned Do It Yourselfer. And you get to the point

where Do It Yourself auto repairs become almost a

second nature.

Right attitudes bring right results.

Tope Olawumi is a seasoned auto infopreneur.

Visit his site at http://www.all-about-auto-part.com/Do-It-Yourself-Auto-Repair.html for more info on; how to be a better Do It Yourselfer, and how to carry out successful Do It Yourself auto repairs.

You can also subscribe to his blog at http://www.all-about-auto-part.com/Auto-part-blog.html

Cat Food Info #1 Cats Need Protein in their Cat Food

The cat food you feed to your cat should always be rich in protein. This generally should come from meat, poultry or fish. Many cat food brands advertise chicken, beef, and tuna flavored cat food because they know that cats need protein and cat owners are looking for quality cat food. However, you need to make sure the cat food you buy has a sufficient amount of cat food regardless of what flavor it is.

Cat Food Info #2 Cat Food with Taurine

Also check the cat food you typically buy for an amino acid called taurine. This particular amino acid is very important in the overall health of your cat, and your cat will eat as much food as it has to in order to supplement this particular amino acid. So, if you are buying cheap cat food that does not have the proper nutrients your cat will eat a lot. If you buy a nutrient rich cat food then your cat will eat little and save you more money while still getting proper nutrition.

Cat Food Info #3 Canned Cat Food or Dry Cat Food?

Many people do not know whether they should buy canned or dry cat food, or whether it even matters. Because of this, many people simply buy the cat food that is most affordable or convenient for them. This is actually a mistake. Cats should be fed a mixture of cat food. The dry cat food should be given for free feeding, especially if you are away on vacation or out for the day. Canned cat food should be supplemented at other times as well because it has water in the food and significantly more protein than the carbohydrate rich dry cat food. Not to mention the same food over and over might bore your cat and cause him to stop eating that cat food altogether.

Cat Food Info #4 Avoid Cat Food Fillers

Cats need to eat a cat food that is rich in protein, so make sure the amount of fillers is kept to a minimum. Carbohydrates are not essential for a cat’s existence, so don’t buy cat food that is full of them. Instead, read labels and buy cat food that is not filled with fillers and other by products.

Jay Moncliff is the founder of [http://www.catfoodcenter.info] a blog focusing on the Cat Food [http://www.catfoodcenter.info], resources and articles. This site provides detailed information on Cat Food. For more info visit his site: Cat Food [http://www.catfoodcenter.info]

Children may feel the same feelings when they grieve as adults, yet their responses can be very different. In addition, every day through the media, images of death, loss, grief and violence are presented to not only adult eyes, but also the vulnerable eyes and hearts of our children. Adults barely have the tools and experience to process what they see intellectually and emotionally. Imagine how the younger and more vulnerable among us deal with this!

In addition, children are deeply affected by natural disasters, such as Hurricane Katrina. Not only do the children who have faced this storm directly need immediate consideration, but also those who are safely in their homes in other parts of the country need to be tended carefully. Because few have maps or experience dealing with the challenges they witness in others’ lives–and because many parents feel ill-equipped to guide their children through traumas such as Katrina, or the death of a loved one–change is scary.

Yet if adults can’t figure out how to handle change, how can our children move through their journeys of loss and change?

Loss and grief force inner and outer changes to take place in all of our lives, yet in a way we can direct. We can learn to use the energy of change not only to bring healing, but to encourage wholeness in a child’s physical, mental, spiritual, and emotional being.

Let’s look at ways parents can help their children deal with death, loss and grief, close to home as well as far away.

Dealing with Common Experiences

All children who encounter grief and change process them differently. But some feelings and experiences are common to almost everyone.

Infants, for example, don’t intellectually understand changes around them, but they sense changes in their life situations physically, emotionally, and spiritually. To assist infants in directing the energy of change, give them reassurance through your touch. Talk about what has happened. Act with a consistency to support the routines they know. Mostly, they need to know they can count on your support, that you’ll keep them safe and take care of their needs.

Supporting Toddlers in Crisis

When dealing with the idea of death, toddlers and young children through age five don’t understand the concept of permanence. They repeatedly ask when a deceased person will return. Children at this age learn through repetition and play, therefore they need you to patiently tell them over and over what has happened.

Many people make the mistake of using phrases such as “gone away,” “resting,” “sleeping,” and “taken to heaven,” which can confuse and scare children. It’s best to be as honest as you can with them. Include them in as much of the process as they care to participate in.

Children go in and out of grieving in a rhythm that follows their inner needs. If you notice them regressing behaviorally, that means they’ll likely benefit from more, rather than less, structure, including dependable routines. In addition, supply them with various play materials such as paper and art supplies, clay or puppets. Help them use these materials to work out their feelings and thoughts.

Supporting Older Children

Children aged six through ten begin to understand the permanence of death, yet they don’t want to acknowledge it. Like younger children, they may also desire to know literal and physical facts about illnesses, dead bodies, and disposal of bodies, though they won’t directly ask. It’s important to be honest and direct when explaining details. Again, find out “where they’re at” in their understanding of the situation. Once you do, give them only as much information as they require.

When in their pre-teens, children are in a transitional place of understanding and expressiveness. Peer pressure has begun to rear its weighty head; an inner battle concerning independence and vulnerability is raging. These children experience many conflicting emotions and their feelings of grief can certainly be confusing. Giving them honesty, support, and “space” to process the changes on their own are essential. Perhaps you can provide a journal, an age-appropriate book, or a support group of peers if they’re open to it.

Dealing with Mature Teens

As teens mature, their ability to grieve with their immediate families usually decreases. They tend to take their feelings and concerns to peers or to a trusted adult such as a pastor, teacher, or uncle. They could display more acting-out or risk-taking behaviors than younger children. As with the other age groups, it’s important to be honest, show your own feelings and vulnerability, and provide lots of love and support.

Guilt, a difficult emotion at any age, can be particularly evident in mature teenagers. Gently probe to see if they’ve attached guilt to the grief they feel. Provide reassurance that all their feelings are normal. Most of all, let them know that they did not cause the loss. Even very young children can have the perception that they somehow caused the event leading to the loss.

Each Child is Unique

This brief summary indicates a few common developmental differences in grieving children of select age groups. However, because each child is unique, understanding death and grieving varies from child to child.

Remember, grief is not an illness; it’s a normal response to loss. And most children move through their grief journeys without significant problems. But when grief becomes complicated by factors such as addictions in the family, traumatic death, history of abuse, multiple losses, and minimal family or community support, then children may require professional help. Also, the grief of a larger community, such as a nation focused on the aftermath of the hurricane, presents additional conflicting emotions. Engage your child in a discussion about what they see on tv, what their peers and teachers have said about the events, and most importantly, what your child thinks and feels. Ask questions without trying to ‘make it better.’

If a grieving child exhibits persistent destructive behaviors, prolonged depression or withdrawal, debilitating somatic complaints, or excessive anger, consult a grief professional. In fact, these guidelines apply to any loss–whether it involves a death, a move, a separation, a divorce, or a serious health challenge.

Be Sure to Talk With Them

Grief is a subject that often gets avoided or handled fearfully and briefly. As a parent, educator, and counselor, I encourage you to talk with your children about their loss or the ones they view in the media. Discuss what changes will result in their lives because of a loved one’s death or events in the world as completely as you can. If you provide structured education, children will learn to handle future loss and crises with confidence rather than fear.

Also, be sensitive to cultural differences in dealing with death and other losses. Remember, there is never “one way” to teach or do anything

Take Care of Your Own Needs

In your role as teacher, counselor, or parent, it can be easy to ignore your own needs. Naturally, you feel genuine concern about the welfare of children faced with a difficult loss, but your own feelings about life-changing events are just as important as theirs. If you don’t allow yourself to process them, you’ll be a less effective role model for your children.

In particular, take time to face your own discomfort about talking to the children about death and grief. If you’re aware of unresolved grief issues from your past, seek a trusted person with whom you can discuss your feelings. Look at this as a great opportunity to do some “inner housekeeping.”

Tools and Tips

Here are some ideas to guide you:

1) Breathing exercises go a long way to reduce the stress of loss and change. Breathe in . . . breathe out . . . aah.

2) Remember, it’s okay to show children that you’re grieving, too. Admit your own confusion, anger, or sadness about the situation; this gives them permission to feel and grieve themselves. When you show children how you take care of yourself during difficult times, they learn life-affirming ways to deal with crisis and change.

3) Have the children tell their stories. They can do this with words, pictures, or dramatization. You’ll find that it’s healing both to tell our stories and witness others’ stories.

4) Have children do sentence completions and then discuss what came up. Examples would be: “I wonder what…” or “I wish I could… ” or “I need you to know that . . . ” or “The hardest thing for me in my life right now is . . . “

5) It’s important for children to remember that they aren’t alone. A lot of help is available. Encourage them to think about all the things and people they consider to be their resources. Then have them make a picture or map of these resources using crayons, pastels, pencils, and markers. This map can contain favorite activities and people, pets, even spiritual helpers. It becomes a valued reminder and symbol of where they can turn when they feel low.

6) Due to circumstances, sometimes children don’t have the opportunity to say goodbye to their pets when they die. It’s hard for anyone to grieve without having a chance to say goodbye. Have your children write a letter to the pet or person who is gone, or ask them to draw their “goodbyes” if they can’t write them.

7) Encourage your children to draw their feelings or make a collage that represents death, loss, or change. They may prefer to write a poem about death, compose music, or make up a feeling dance.

When grieving, it’s important to balance the sadness, anger, and fear you feel with thoughts about the good things in your life. The same is true for children. Have them list all the things they feel grateful for.

9) Assure your children that the children directly affected by the hurricane have loving adults helping and watching over them. Let them know that you will do all in your power to keep them safe and that you have a plan in case something unexpected happens. Then make sure you DO have a plan.

10) Sometimes children feel badly about themselves during times of major change and loss. Have them make a collage of what it means “to be human.” Encourage them to depict positive and negative feelings as well as behaviors, which helps them see how a “whole person” looks. Discuss the fact that everyone grows and learns as a result of change.

11) Children, like adults, often fear what’s ahead. It’s easier to acknowledge and work with fear when they can “see” it, instead of putting their efforts into hiding it. Have them sculpt their fears with clay or another medium.

12) Help children understand that they have choices about what they think and say, and how they react and behave. Reinforce the idea that these choices determine what they get throughout their lives.

13) Children and adults feel helpless when faced with situations out of their control. Our natural tendency is to want to help those in dire need. Allow your children to help in some way. This will give them the feeling of being useful, and it helps them to grow their compassion. Ask them if they have any ideas, and if they don’t, you can make suggestions: collecting donations from friends, family, at school or in the neighborhood; making bags with needed items included–they could also write a personal note of support to include in each bag; organizing a fundraiser; collecting donations for the rescue of pets; getting their schoolmates to write poems, letters, drawings, songs, etc with donations; and of course, prayer. Have them visualize love, light, and hope being delivered to victims and their families with their prayers.

Listen Deeply

When you’re with children who are grieving, your primary resource is a good ear. That doesn’t necessarily mean your physical ears; it also includes your emotional, mental, and spiritual ears. Listening deeply helps you be present with them and pick up on their cues. It goes a long way toward healing–for everyone involved.

Beware. If you simply “go at them” with your knowledge about the grief process and impose “grief activities” on them, you risk losing their trust through poor timing. Know that with good tools, your ability to listen both to the children and to your own intuition, you’ll be guided to help them have a positive, even transformational, experience.

Marcia Breitenbach is a licensed psychotherapist, and author of The Winds of Change: A Guided Journey with Healing Music through Grief, Loss & Transformation and its accompanying CD of original healing songs. Visit her at [http://www.griefandlosshelpsongletter.com] and get your free report and free downloadable, inspiring songs.

PHP application development is quite in demand these days by virtue of its proven success record of generating dynamic web pages for infusing the required dose of interactivity. PHP also enables applications to run smoothly thereby giving the end users a delightful web experience.

A PHP developer has a crucial role in custom PHP programming. Hence, a lot of focus must be placed on writing code. A good PHP code is one that is well structured, robust, safe and consistent. A voluminous code can be conveniently broken into a number of functions, and a simple code thus generated can accomplish different sub-tasks. Also, a clear-cut distinction must be made between the front-end JavaScript/HTML code and the server side logic.

A good PHP code must be safe, which is absolutely in the control of a developer. A developer must have a thorough knowledge of XSS, CSRF and other potential security holes. Also, consistency matters a lot. A good PHP code ought to be consistent i.e., the names of variables and functions must be decided according to a specific set of rules, resorting to typical approach for solving complexities and error handling. You must also ensure that your code must be framed consistently so that it becomes easy to read.

In PHP programming, the code must be portable. A weak code can be easily fragmented when certain features of PHP are switched on/off. A good PHP code adepts to the environment accordingly. It’s also important that you comment your PHP code with a standard approach as it makes the code more readable, which motivates PHP developers to consider the aspects, which might otherwise get ignored. Also, this permits document generators to generate easily comprehensible documentation. In addition, it facilitates interpretation of variables and offers enhanced debugging and code finishing.

While making use of control structures in code writing, you must think about alternative syntax since characters like closing brackets make the code confusing to read. PHP short tags must be avoided since these tags are sometimes switched off on some host servers. In case, you decide to switch your website, there exists possibility of your PHP opening tags getting replaced. Also avoiding PHP short tags gets you away from the confusion that you may have with the XML declaration. Further, the forthcoming PHP versions are not likely to support these PHP short tags.

Get started with writing a good PHP code today!

Adam George is a well known writer. He has written many articles on various topics including outsourcing, Presently writing on Software services, Offshore Software Development, PHP Development, PHP Application Development and other Software testing services.

Some people tend to dine out a lot, others tend to wait until a special occasion. It doesn’t matter which type of person you are, it is very easy to find plenty of reasons for dining out.

Of course the one time most people are most likely to be dining out is when they are celebrating something. This could be a birthday, a promotion, a graduation, an anniversary, or anything else. You can come up with all sorts of things to celebrate if you need an excuse. There are actually websites that lists holidays for pretty much every day of the year. You can also celebrate the end or the beginning of the week, the fact that you made it through another day of work, or just the fact that you are alive.

Another good reason for dining out is so that you don’t have to cook yourself. This means that you don’t have to come up with an idea for what should be for dinner (or breakfast, or lunch). You don’t have to go shopping for the ingredients, or spend the time preparing whatever menu you happen to have come up with. If you are short on time the fact that you can go out to eat is a real blessing. You don’t have to stress out over getting dinner on the table.

Sometimes you might just want to eat out to limit the complaints about what is put on the table. It is actually pretty common that everyone in the family likes to eat different things. Invariably this means that someone will not be happy with what you put on the table or you will have to make multiple dishes for the meal or prepare the same few meals over and over. You can get a lot more variety while keeping everyone happy if you dine out since then everyone gets to choose their own dishes and they can get whatever they like.

It is also the case that sometimes you just need a treat, or need to be a bit pampered. Eating out can accomplish this, especially if you order a dish that is too difficult or time consuming for you to easily prepare at home, and end the meal with a delicious dessert. Just the fact that you didn’t have to make the meal makes it a special experience, but indulging in special types of food can take this one step further.

For dining out guide, visit JP Pepperdine now.

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PHP means Hypertext Preprocessor Programming; it is basically script based and server side programming language. Server side means the scripts will be in to the HTML but server processes on it first before sending that applications to browsers. You can not see PHP coding in source of that particular web page because the code is not visible, it only gives output. PHP is used to create dynamic web pages for internet business.

Some features of PHP:

• PHP is very helpful in content management system
• PHP can be used for command line scripting
• It can be used in relational database management systems
• Provides design structure to promote rapid application development
• It allows developers to write extensions in C
• It can be used in all major operating systems including Linux, Microsoft Windows and RISC OS
• It permits users to transfer specific files from their client computers to a web server
• It is flexible in database connectivity

In web development era PHP adds more functionality to your website, it allows your website visitors to interact with you through scripts.

PHP development services have many advantages like low cost and high performance. The other advantage is that the code is simple and easy to understand. PHP is widely used for frameworks and to design a structure. PHP is mainly used for the small business with limited budget.

There are lots of service providers in India who provide outsourcing PHP programming services with highly qualified and skilled IT professional. They are providing best services at affordable rate and always ready to fulfill all your requirements. If you’re getting good service provider then you can fulfill all your requirements and you can also earn long profit form that because the future of PHP is very amazing.

Steve Irron is outsourcing executive at Website Development Firm – an India based PHP Website Development company. For any further information related to PHP programming contact at info@websiteprogrammingdevelopment.com

Cooking is one of my specialties. While in the US Army Reserves I learned about Cooking. Indoor, outdoor and cooking using a utensil over an open flame was fun and easy with cast iron cookware. I remember the outdoors and the smell of cooking, accompanied by the chorus of the squirrels, crickets and birds, during bivouacs.

The most ordinary form of cooking is campfire cooking. For families it is particularly well fitting, it is an activity which presents an opportunity for pleasant evenings and outings. It has its own taste and fancy. Skill and knowledge is required, but both are easily acquired. Cooking is a tradition in itself and some cooks have years of experience both on safaris and at home. It is one of my favorite things in life. It is great; however, most open flame cooking is done in campgrounds. Credit to improvements in camping cooking gear and a horde of easy-prep and in-store ingredients, it need not be limited to burgers, dogs and smokes. Another unique way of cooking is to cook some food items inside of other foods. Another unusual cooking, using a utensil over an open flame method, is cooking in paper. An unfussy and simple way of outdoor cooking is to set a large coffee can on the coals. The days of utilitarian campfire cooking of yesteryear are gone. Try out a few odd techniques the next time you’re out camping.

For the tools and tips, place in your favorite search engines: campfire grill, campfire ring, propane in the ground campfire with a cast iron pot, campfire grill, campfire tripod, campfire in a can , California campfire fireplace, little red campfire , cooking steamer, induction cooking, cooking tripod, cooking strainer, cooking smoker, cooking station, cooking table, cooking pot, cooking twine, cooking thermometer, cooking rings, bistro cooking, plank cooking. Search for some prime cooking on the web or books on tips and tricks for Dutch oven cooking. Buy books which are specifically written for the camper who wants to make this method of cooking easier, safer, revealing how to make outdoor cooking grilling and RVing easy and fun in camping. I learned years ago from a relative that most pans will do well.

If you’ve never done any open flame cooking or camp cooking before, one of the things to be aware of is that you’ll need to monitor food closely from start to finish because it can burn quickly. Placing a marshmallow or hot dog on the end of a good stick and holding the food at just the right distance from the heat. One of the disadvantages to this kind of cooking is that cookware gets much dirtier than it does when cooking with a stove. So most likely open flame cooking will require less clean-up. Although campfire cooking can take a little more time than simply firing up the stove, it is more rewarding. If on the other hand you’re in the mood to take your time and enjoy the experience, cooking using a utensil over an open flame can be relaxing in a way that a stove can’t begin to match.

Here are some items that you will need to have to be prepared : Camping Cookbooks containing all the unique and fun camping recipes to make open flame cooking enjoyable. A large barbecue grill or rack will let you enjoy the full flavor and aroma, using either wood or charcoal briquettes. On a Campfire a simple and easy way of cooking is to set a large coffee can on the coals.

This method of cooking is the most common form of outdoor cooking. There is definitely more to It than just scorching marshmallows and making smokes. Have an outdoor party. Guest or spectators may soon become participants as the host or hosts divide their guests into teams and turn them loose for an afternoon of supervised scorching Spurred on, in part, as they are getting hungry. It is gaining in popularity because it brings friends and family together at the same time.

Attend a cooking using a utensil over an open flame class. There are conducted nationwide tours or clinics held every year at different campgrounds across the country.

While some view cooking using a utensil over an open flame as a survival skill, most people do it for other reasons. this method of cooking is a way to bring groups together. It is a method in which to lure kids away from their video games or as a way for divorced dads to entertain kids on weekends, It is an ideal way for families to reconnect. Everything tastes better roasted over an open fire. Maybe that is why with kids It is so popular. When you are done with your kid’s , make sure the fire is totally out.

How about Breakfast Muffins, fried or poached eggs, Chopped Ham, Shredded cheese, Diced potatoes, for example. Try cooking in a black skillet or even a 12 hole muffin pan. Salt and pepper half of muffin tin placing 6 eggs in 6 holes with 6 muffin mix muffins in the remaining 6 holes. Campfire popcorn can be popped in foil: Popcorn Kernels and oil or butter with salt for seasoning. Tear off an 18 inch square of tin foil. The first lesson to be learned about campfire cooking is that you do not cook over an open flame all the time. Try to have all the latest and greatest campfire gear on hand. Purchase only cast iron products. Browse products of campfire gear to find those goods that will work the best for you. Dutch oven Campfire Cooking is almost an ancient form of making food but is very prevalent today.

Select the relaxed comfort of your living room fireplace; staring into the embers as your banquet cooks, or watching the flickering flames dance and play while toasting your choice dessert; is a great way to generate memories with your family.

Whether camping with the family, hunting with friends or merely achieving that wood-grilled flavor at home is easier than you might think. Dutch oven cooking is one of the best ways to make meals on camping trips. The secret of any open flame cooking is to try and maintain steadily glowing coals, but once you have your fire in this state, you can gage its approximate temperature by using your hand. The single most indispensable piece of gear for open flame cooking is the cast iron skillet. open flame cooking is something of a science, much like cooking on the stove at home. In the days of automatic coffee makers and microwave ovens, it is somewhat of a step back.

If a departure from this method of cooking is your desire, There are some area restaurants which offer a wide range; from fast food right up to Traditional campfire cooking.

Please leave your comments.

Roger Hardieway is a retired Engineer and Amateur Radio Operator

People often think that gourmet cooking consists of a series of elaborate dishes of the kind that can only be found in top restaurants. It is thought of as a kind of cooking that is difficult to do and just as difficult to eat.

Gourmet cooking is felt to be something best avoided by the majority of people because it is too expensive and surrounded by social snobbery. Gourmet cooking is for the rich and those who have more money than sense.

That image of gourmet cooking dates back to the nineteenth century when French chefs dominated the industry. The best restaurants and the richest households employed French chefs.

Those chefs were trained in a rigorous system that aimed to keep professional secrets within a tightly knit group. The chef’s livelihood depended on maintaining his craft exclusivity. Equally his employer’s status depended on the exclusivity of the chef.

Today cooking is much more democratic. Few young chefs today would tolerate the kind of ritual humiliation that apprentice chefs suffered in old fashioned kitchens. Television chefs have demonstrated their skills before a wide public and college courses offer intensive training in arts once the preserve of elite kitchens.

As more people dine out on a regular basis the snobbery once associated with restaurants has become a thing of the past. The restaurant that allows its waiters to be rude to the customers will soon go out of business.

The food that is considered to be gourmet food has also changed. In the past the idea of gourmet food was to get as far as way as possible from peasant food. Today the same peasant dishes are likely to be on the menu of top restaurants. Simplicity and natural taste is everything. The rich sauces and elaborate dishes of old style gourmet food have been swept away.

A simple bruschetta made of a slice of bread covered in tomato sauce and toasted could be considered gourmet food. Yet a few centuries ago the same food would have been eaten by poor people.

The key thing in gourmet food today is the quality of the ingredients and the integrity of the final dish. If the bread is made with unbleached flour without any of the additives usually found in commercially made bread, allowed to rise slowly and baked in a wood fired oven then you are off to a good start. The sauce should, of course, be freshly made not out of a far. It should be made from tomatoes with the best flavour not the tasteless varieties that are usually found on the supermarket shelves. It should be well seasoned with garlic and fresh herbs.

A dish prepared in that way will be something out of ordinary. It will justifiably rate as gourmet food although it is, in itself, very simple and demands no special skills to make it.

Abhishek is really passionate about Cooking and he has got some great Cooking Secrets. up his sleeves! Download his FREE 88 Pages Ebook, “Cooking Mastery!” from his website http://www.Cooking-Guru.com/770/index.htm. Only limited Free Copies available.

How a student pays for college depends on many factors. The most important question to be answered is when should a student start “saving” for college? My answer to that question is “when the student enters this world as a newborn”. The very fortunate students are those who had parents who began saving money at birth. There are many financial instruments in which parents can invest, such as 529 accounts, plus many states have their own state educational bonds.

However, for most students there will not be trust funds or yearly family income available for college costs without borrowing, receiving federal financial aid or receiving college scholarships. Paying for colleges becomes a reality to most college students when they are admitted and the real cost of college becomes apparent. This is less than ideal, and can often cause students to panic. But late starts are typical and there are many avenues available to help students.

College scholarships are the best sources for paying for college because these awards do not have to be repaid. Of course, being awarded college scholarships typically depends on academics, specific talents wanted by a college or financial need. Scholarships are awarded by universities and private organizations, each with their own criteria for applying and awarding. Unfortunately, most students do not receive enough scholarship funding to cover the entire cost of college.

So the big question becomes how to deal with a gap in funding. The most important step in paying for college is to apply for federal student aid, or FAFSA. However, many students may not be eligible for federal aid. Some students will begin by attending a community college for the first two years to be able to take the general education courses and save money. Some students will join the military and have the armed services help with their educational costs. Other students will work part time or full time while attending college.

Working and attending college at the same time requires good time management skills, and a plan on how many courses can be handled each semester while working. To receive federal financial aid students must be enrolled full time. This typically means taking a minimum of 12 credit hours.

Another strategy to finding a way to pay for college is for students to apply to colleges who will want to “buy” them and give them college scholarships. This means looking at less competitive colleges or smaller schools. Do not confuse the degree of difficulty of being admitted to school with the excellence of the education.

Remember that college admission is often based on supply and demand, and there are colleges that just receive way too many applications and can only admit a small percentage of the applicants. This does not mean that colleges who admit a larger percentage of their applicants are not as good academically. Keep the bigger picture, which is to get a college education that provides you with the skills to be successful, in mind. Take a look at where the Fortune 500 individuals attended college and you will see it is not the name of the college that moved them along to the road of success.

Colleges that are really interested in a student will provide college scholarship money. Search for those colleges. You are encouraged to be resourceful prior to going to college and use the web to search out college scholarships both offered by individual colleges or outside organizations. Believe it or not, there are some colleges that do not charge any tuition such as Berea and Cooper Union College. There are also colleges that allow students to lock in a tuition rate for the four years of college.

Finishing college in four years can help keep down costs. Campuses may provide opportunities for odd jobs or freelance work to bring in money. Do not overlook the opportunities that exist for doing community work that will provide money to pay for college. Public service jobs are well known for helping students to pay off their debt.

How can you pay for college?

• Be resourceful
• See the bigger picture
• Find colleges that fit your education and budget requirements
• Find companies that will hire you and pay for your education
• Enter fields of study where there is debt forgiveness if you work in the field
• File for Federal Financial Aid with FAFSA
• Seek out college scholarships
• Begin saving for college at a young age even if it is $5 per week
• Do not seek a college based on name recognition alone

I want to make sure that everyone has the opportunity to go to college. This means getting in, finding the right college fit and paying for school. I love to share what I’ve learned and I hope you can find some useful information useful in your college search.

Are professional resume writing services, and professional resume writers, worth the money?

The phrase “where’s the beef” was first introduced in a Wendy’s television commercial in early 1984. It referred to the amount of beef that was between the two sides of the competition’s hamburger bun, and it has become a universal phrase that questions the value of a product or service. And, professional resume writing services, most of which are now web-based, certainly fall in the category of services the value of which many people would question.

So, let’s spend a few minutes exploring the question of the value of professional resume writers and professional resume writing services. Let’s find out if there is any beef.

First, from my perspective as an Executive Recruiter, I can assure you that most people have no clue how to write an effective resume, much less an impact resume. Over the course of my career which includes several “C”-level accounting and finance roles, I would speculate that less than 10% of the resumes I saw were at least of a “B” quality. And, now that I have been in Executive Recruiting since 2005, the percentage of at least good resumes is even less than 10%. So, from that perspective alone, I conclude that people need help writing resumes. As a result, even a small amount of “beef” produced by a professional resume writer is better than just air between the two sides of the bun.

Second, no resume writer can write a resume that will overcome “fatal” candidate issues. What would constitute fatal candidate issues? Fatal in this context might be a person applying for a safety or security position that has a criminal theft record. Or, it may be a person applying for a driving position that has already had his license suspended for driving infractions. No matter how good the resume, even a minimum background check will highlight these fatal issues. So, do not expect your professional resume writer to overcome these issues.

As an aside, as a recruiter I do not, for the most part, consider age to be a fatal candidate issue. That does not mean that age is not relevant – but it does mean that the resume for that person absolutely has to be an impact resume. Look for an article from me on this in the near future.

Third, even the best professional resume writer cannot overcome what I call systemic candidate weaknesses. What would those be? Job-hopping is a systemic candidate weakness. Continued poor performance is a systemic candidate weakness. Work ethic and attitude issues are systemic candidate weaknesses. Keep in mind, especially for a professional resume service that is internet based, systemic candidate weaknesses often are not disclosed by the candidate. And it is not the responsibility of the resume service or the professional resume writer to work to uncover those issues. But, if you, as a candidate, know that your work history contains one or more systemic candidate weaknesses, do not expect a professionally-written resume to overcome those on your behalf.

Fourth, for what I describe as the “viable” candidate (i.e., no fatal issues or systemic candidate weaknesses) , I believe that a professional resume writer who is working within a set of consistently applied processes put in place by a professional resume writing service can absolutely “find the beef” for that candidate. Why? As I note above, most candidates simply cannot put together a good resume, much less an impact resume. Candidates are good – maybe great – at doing their jobs. But their jobs are not writing resumes. Most resume writers are good – maybe great – at doing their jobs. But their jobs are not being accountants, or analysts, or engineers, or craftsmen. Their job is to professionally write resumes. So, the clear expectation is that professional resume writers can “find the beef” for almost all viable candidates.

Fifth, there are exceptions to every rule. I have a candidate who has a highly specialized skill in the area of

federal taxation. In her high school and college years she wrote and scripted plays. She is a highly skilled

writer in addition to being a highly skilled tax professional and those are complementary skills to each other. And, she has written a powerful resume for herself. I gave her three tips for her resume to bulk up the “beef” and the result is an outstanding impact resume. When the time is right for her to move out of her current employment situation, she will be a great candidate to work with.

Likewise, there are exceptions on the side of resume writers. Most importantly in my opinion is that the best

professional resume writers should possess complementary skills. I believe strongly that the best professional resume writers are people who either have been involved in, or are currently involved in, executive recruiting activities. These are professionals who talk with hiring mangers every day. They know what hiring managers want to see in a resume. They are also skilled at learning how resumes presented to a hiring manger in one industry should perhaps be different than resumes presented to a hiring manger in another. And, every successful executive recruiter spends hours weekly to work with his or her candidates to clean up and “find the beef’ in those candidates’ resumes. So, in order to become successful recruiters, they must be successful resume writers as well. In my opinion, the combined skill of executive recruiting and resume writing is too powerful to ignore when it comes to selecting a professional resume writer.

Last, most resume writers have a “model” which they utilize. Personally, I believe that the use of KSAs and MSAs, when combined effectively in a resume, can create a compelling Candidate Value Proposition that will make it easy for a hiring manger to “find the beef” and ask for the interview. I think that what is most important, however, is that you feel comfortable with whatever model the resume writing service has developed. And, if the website is not clear on that – if you have to ask the question “where’s the beef” when you look at their website – then there is less chance that the service will create a resume for you that keeps hiring managers from asking “where’s the beef”.

So let’s now ask the question again. Are professional resume writing services and professional resume writers worth the money? If you, as a candidate, have fatal issues or systemic weaknesses, it is probably not worth the money. But if you are a viable candidate, and you do not possess exceptional writing skills, and especially if you cannot be passionate about your own career achievements and cannot commit that passion to writing, then a professional resume writing service may be your greatest ally in your job search, and may be quickest path to having an impact resume.

To learn more about impact resumes, click here: Impact Resume

JOHN J. PETER CPA (inactive)
Owner, J. Peter and Associates and http://www.financeresumewriters.net

PROFILE: An experienced Executive Recruiter and seasoned CFO, COO, CAO, Controller and Chief Audit Executive for various multinational, national and regional companies, who has transitioned into the highly competitive staffing industry for senior level accounting and finance professionals.
HIGHLIGHTS OF QUALIFICATIONS

• Recruiting/Staffing
• Chief Financial Officer
• Chief Operating Officer
• Chief Accounting Officer
• Financial Management
• Internal Audit/Risk Assessment

Accounting Resume

A wonderful way to invest in your families’ treasure trove of memories is by spending time in the great outdoors. Camping trips can be an excellent tradition that your family will look forward to and in time, look back upon with fond memories.

Whether you plan to camp at the same place every year or seek out new places doesn’t matter as camping is always filled with new adventures. Your family might have a favorite place you go to every year mixed with a new spot you select together for another weekend or extended holiday during the year. There are so many national parks to explore; your options really are quite limitless.

Camping doesn’t have to be an overly expensive expenditure. Again this all depends on how you’ll be camping. Camping in a tent carries a completely different dynamic than camping in a fully equipped camper. Camping in a tent is also relatively inexpensive. Perhaps the camper is something you’ll decide to invest in after a few years of tent camping, then again there are some who prefer to only go tent camping. There’s something to be said about the rustic quality of sleeping in a tent, you can hike to far off remote spots where you couldn’t get to with a camper in tow.

Regardless of how you’ll be camping you’ll want to have the proper camping gear and accessories. First off you want to have the best tent and sleeping bags you can possibly afford. As your tent will be your home away from home for your trip and your sleeping bag will keep you warm and covered for those long nights under the stars (there are tents available that have mesh roofs for star gazing, of coarse if it starts to rain, you can just cover it up with your tent fly), you’ll want to be sure that both these items keep you appropriately covered so to speak.

Next you’ll want to have proper camp accessories; a trustworthy camp stove, a lantern, flashlights, a first aid kit, tarp, cooking and eating utensils, a little axe (for chopping firewood, also doubles as a hammer for hammering in tent pegs), some rope (for clothes lines and securing tarp), and cooler. Along with your sleeping bag you’ll want to remember comfy pillows (unless your backpacking then you might want a convenient inflatable pillow) and very importantly a good sleep pad. An uncomfortable sleep experience on hard ground may steer you off tent camping altogether, so come prepared, a good sleeping pad is worth its weight in gold. A good idea to help you remember all these items is the camping check list.

It’s a good idea to store your camp gear in some plastic containers. This way it’s all in one place (with your camp list included), so when it’s time to pack up and go camping you can go through the containers making any necessary additions needed. It’s very important to check that all your equipment is properly maintained and cared for; there is nothing worse than getting to your destination and finding that your camp stove is not working. You’ll also want to be sure that your camp fuel supply is replenished and you have extra batteries (for flashlights, lanterns or radios).

One of the best things about the whole camping experience is the food. Now depending on where you’re camping and what time of year it is, if you’re lucky you’ll be able to do some of your cooking around the campfire. During dry seasons there may be fire restrictions due to forest fire concerns, if that’s the case you’ll do all your cooking atop your camping stove. Every meal always seems to taste a bit better when you’re camping, it might have something to do with all the fresh air, or maybe all the fun activity builds up you’re appetite, either way you’ll want to bring along some family favorites. For dinner maybe some grilling of the families select choices, accompanied by some corn on the cob and potatoes wrapped in tin foil cooked on the coals with a nice salad and later for dessert smores (marshmallow and a slice of chocolate sandwiched between two graham wafers), add to that some hot chocolate before bed and that’s a night of food to dream about.

The activities (or lack of activities) will also make your camping trip one to remember. Hiking, kayaking, cycling and sailing might be on your agenda. Most parks offer excellent groomed hiking trails. Research in advance the area you will be visiting to know what activities will be available, you may be able to rent a kayak and take a lesson at the same time. Many areas also offer great bike trails that the family can cycle on together. A late night walk is among favorite suggestions; you can check out the stars and just listen to the silence.

Bring along a book you’ve wanted to read or some magazines. Games are another excellent pastime, a deck of cards or a board game might be some fun. Of course you can always bring along some baseball gloves and a ball for a game of catch. Soccer balls, badminton rackets and a net or volleyball and net all make for a fun day at the park.

If your family has little one’s you’ll be presented with a whole new challenge. Depending on the ages of your babies or toddlers you’ll want to pack some extra conveniences. There are excellent baby back carriers available allowing you to hike all sorts of terrain with baby in tow while keeping your back feeling comfortable, as well there are a numerous variety of baby strollers to select from which are great for using on trails. For toddlers you may want to bring a playpen to keep baby safe. You can never bring too many toys; the more your child has to keep them entertained you can rest assure they will be more content.

Be prepared for weather changes by bringing along extra clothing. Most likely you will be camping in the warmer spring, summer and fall months. It’s wise to remember however that the evenings can often get quite cool. Bring along heavy sweaters or extra jackets for added warmth, it can never hurt to bring along a couple of extra blankets for comfort beside the fire (or for use at a day picnic). Rainwear is another excellent addition to your camping wardrobe. With good quality rain jackets, hats, rain pants and boots you can take advantage of the rainy weather and actually go out for a hike rather than staying inside the tent or worse yet ending your camp trip all together.

Camping certainly has its challenges. Knowing what to bring and having the proper equipment and accessories is the first hurtle. Once you arrive at your destination and set up you want to keep everyone as comfortable and happy as possible, whether it’s keeping the kids occupied without the use of video games or cooking a surefire dinner. Rest assured that after your first couple of trips when you find out what everyone enjoys doing and you realize all you like to include on your trip, you will certainly add camping to your families list of favorite excursions and traditions. The wonderful thing about camping is its always different, perhaps the site is different or the campground you selected is unique to the last you stayed at, whatever the difference is it always seems to be an adventure that the whole family can enjoy.

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