Spangled Smoothie


1 frozen Banana

1 cup Vanilla Yogurt

1/2 cup frozen Cherries

1/2 cup frozen Blueberries

1 cup Acai Juice

1/4 cup Milk

1 1/2 cup Ice 2.jpg


In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup cherries, 1/2 cup acai juice and 1/2 cup ice.

Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean. 3.jpg

Place in freezer for 30 minutes to help keep layers separate.

In a blender, combine 1/2 banana, 1/2 cup yogurt, 1/4 cup milk and 1/2 cup ice. 4.jpg

Blend until smooth and divide among the glasses. Be careful to keep sides of glass clean.

Place in freezer for 30 minutes to help keep layers separate.

In a blender, combine 1/4 banana, 1/4 cup yogurt, 1/2 cup blueberries, 1/2 cup acai juice and 1/2 cup ice.

Blend until smooth and divide among 3-4 glasses. Be careful to keep sides of glass clean.

Place in freezer until ready to serve to help keep layers separate.




Red, White & Blue Shots for Memorial Day

You'll need:

1 part blue curacao

1 part peach schnapps

1 part grenadine

Here's how you make them:

Pour some grenadine in the bottom of a shot glass.

Put a spoon, concave part up, over the shot glass. Slowly pour the peach schnapps over the spoon so it drips into the shot glass to create the second layer.

Repeat with the blue curacao. Serve.


Drink and enjoy responsibly!

Do's and Dont's of Dealing With Bad Service

By Mitch Deason 

You show up at a restaurant happy to get that meal you always get and love. The Caesar salad and for the entree, a nice ribeye cooked medium well. There's only one catch, your service was horrible. The steak wasn't cooked right, the server was only at your table twice, and your drink is empty. What do you do? There are plenty of people who would just go off on the server or go off on a manager but as an adult this is no way to handle yourself. You're at odds. Here's a few do's and dont's of proper restaurant etiquette.

DO: From the get go, sit where the host seats you.

Unless physically you are not able to sit there because of a handicap or your too cold so sit close to the door, the host operates on a system where they rotate the tables so they can evenly give servers tables. It is widely understood that some people may not fit in booths and that is perfectly fine. If you're noticeably upset for little reason, nine times out of ten the message will immediately get relayed back to the assigned server, who in certain situations might not want to spend too much time at your table.

DON'T: Stiff your server.

In other words, don't leave a tip of zero dollars. Although some service is terribly awful, the staff is working to keep you happy and belly full while trying to feed their own. The average server makes close to 5 dollars an hour, which in hindsight, is about 40 dollars a week if it weren't for tips. They make their money off the tips that the customers leave. When they get stiffed, it's almost like that entire table and all that energy was a waste of time. If you're a regular that doesn't tip, you probably notice that you're receiving mediocre service night in and night out. That's because in the servers mind you aren't worth their time if you're not going to tip. They rather have the couple in the corner that are first-timers that are going to leave a nice couple bucks for the server.

These are just two tips for a current server that doesn't want to see people coming or leaving upset. In the world of serving tables the tips are everything and a happy customer means a happy server. If a problems occurs talk like an adult to management, and be calm.

Do's and Don't list

Yelping Helps

By Mitch Deason 

When people go to a restaurant they visit for certain appealing aspects of the establishment. Some may find the food mediocre, but the ambiance brings you back. Some may also go for the food even though it's not their "scene". The physical ability to try a new place out usually depends on word-of-mouth, hoping that a friend may point out a new cool hangout. For those that don't have that source of direction they can use Yelp.

Yelp is an online mobile app, or website, that let's you scale the internet for business reviews. From a car mechanic to a small diner, there will be a yelp review for it. Yelping gives everybody who owns the application the chance for them to feel like a critic. This online review data base can offer you suggestions on places that you've been to before or places to even stay away from. Different categories of material can be reviewed as well. Say you didn't like the food, but the scenery of the restaurant was on point, you can rank the details compared to the food. Yelp also gives the consumers a chance to send messages to the company themselves, in order to share their experience and ensure that the business will see the critique.

This on the other hand is making business owners very nervous. One customer with bad service can bring down your star rating and potentially stray other potential visitors away from the establishment. This is a good thing though. This gives the management not only an insight to how customers view their business but it also allows them to fix their mistakes in order to make the customers next visit go a little more smooth. Yelping has made it not only easier to figure out where you want to bring your business but it also doubles as a directional guide to whichever business you're trying to travel to. Yelp gives the user the ability to show the closest places using location tracking in order to give the user the closest option. The age of Yelp is here and it is here to stay. With millions of users nationwide it has become the new helpful guide to helping the everyday customer get the best bang for their buck. While helping businesses gain helpful feed back and potential business yelping is consistently helping the everyday user have not only their voices heard but a piece of mind.

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Delicious Spicy Grill Recipes For The Chili Lover

By Adrian T. Cheng 

Did you know that eating spicy food provides you with plenty of health benefits? Not only does it improve your appetite but eating dishes that use chilli peppers is beneficial to relieving pain, to weight loss and even to heart health! So the next time you add a little excitement to your outdoor barbecue, serve any of these spicy grill recipes!

Grilled Sweet and Spicy Sticky Chicken Breasts

What you need:

3 boneless and skinless chicken breasts, each sliced into large bite-size pieces

1/2 cup soy sauce

1/3 cup brown sugar

1/4 cup honey

2 tablespoons chilli sauce

2 teaspoons cornstarch

2 teaspoons garlic powder

2 teaspoons ground ginger

2 teaspoons onion powder

1/4 teaspoon black pepper

In a bowl, combine soy sauce, brown sugar, honey, chilli sauce, garlic powder, ground ginger, onion powder and black pepper. Whisk until smooth. Heat in the microwave for 3-4 minutes. Place chicken in a re-sealable plastic bag and pour half of the sauce over the meat. Marinate for 4 hours. Meanwhile, take 2 tablespoons of the remaining sauce and mix with cornstarch in a small bowl until smooth. Whisk back to remaining sauce then microwave for 2-3 minutes. When chicken is ready, cook in a pre-heated grill over medium high heat until cooked to desired doneness, brushing with prepared sauce while cooking.

Firecracker Salmon

What you need:

4 salmon fillets

1 onion, thinly sliced

2 cloves garlic, minced

2 tablespoons reduced-sodium soy sauce

2 tablespoons balsamic vinegar

1 tablespoon maple syrup

1 tablespoon olive oil

1 teaspoon red pepper flakes

1 teaspoon ground ginger

1/2 teaspoon sesame oil

1/4 teaspoon salt

Mix together onion, garlic, soy sauce, vinegar, maple syrup, olive oil, red pepper flakes, ginger, sesame oil and salt in a large bowl. Stir until ingredients are well-combined. Place salmon fillets in a large re-sealable plastic bag. Pour about 1/4 of the marinade in the bag, seal and turn to coat fish with marinade. Refrigerate for at least 30 minutes, also refrigerating the remaining marinade. When fish is ready, remove from bag and discard excess marinade. Cook on a pre-heated grill over high heat, covered, until cooked through, occasionally brushing with marinade.

Boost your appetite, impress all of your guests and add even more excitement to your future backyard barbecues by serving easy to make dishes with a kick - try any of these two delicious spicy grill recipes!

Adrian T. Cheng is a food blogger and a BBQ expert. Through years of grill experience, reviewing various grilling accessories and trying delicious and unique recipes, he is sharing his knowledge with everyone through his blog. For more grilling secrets, tips, recipes and more, head over to Adrian's website where he has other interesting grill-related products and posts.

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5 Foods That Improve Your Eyesight

By Tahir Akbar 

Some of the most common vision problems that people face are refractive errors. Refractive errors may cause a blurry vision either for far off objects or for nearby objects. These two conditions are known as farsightedness and nearsightedness respectively.

Refractive errors are very common in Pakistani population. According to a local study, 35.7% of people in the country suffer from nearsightedness while 27.1% have long-sightedness. Fortunately, some foods can help you avoid eyesight problems. These foods also improve overall eye-health.

However, be informed that these are just the suggestions and not an alternative to professional advice. If you've an issue that requires medical attention, please seek an appointment with an eye specialist nearby.

Here are five foods that can improve eye-sight.

1. Nuts

Nuts have a lot of omega 3 fatty acids. According to the research, these fatty acids can slow down age-related macular degeneration. They can also help avoid dry eyes as they are also known to preserve the moisture of the eyes.

Almonds are especially rich in vitamin E and are excellent to slow down age-related eye damages. A handful of almonds every day are enough to keep both your vision and over-all health sharp.

2. Carrots

Carrots do not have a direct effect on eye-sight but they improve over-all eye health. Carrots have a compound in them which is known as beta-carotene. Beta-carotene is the primary source of vitamin A in the body.

According to WHO, Vitamin A deficiency is one of the leading causes of blindness in the world. Thus, carrots can substantially decrease the risk of blindness, especially for people living in developing countries.

3. Spinach

Spinach is rich in a compound called lutein. Lutein is one of the pigments present in the macula. Macular pigments are crucial for vision and they are vulnerable to degeneration. Consuming the green leafy spinach can help you replenish this pigment.

In other words, spinach is ideal if you want to avoid macular degeneration and even age-related cataracts. It is also important that you eat raw spinach because cooked spinach is likely to lose all of its nutritional benefits.

4. Blueberries

Blueberries are one of the healthiest food available naturally. They are rich in anti-oxidants known as anthocyanin. Anthocyanin's not only give blueberries their purple color, but they also act as anti-viral and anti-inflammatory agents for the human body.

So, eating blueberries enhances immunity and as a byproduct gives resilience to eyes against infections. Blueberries can thus protect the retina against damaging UV rays in the sunlight. They can also protect the eyes from oxygen damage.

5. Egg Yolks

Egg yolks can also slow down the process of macular degeneration. They are rich in both zeaxanthin and lutein pigments which are crucial in keeping the vision sharp. Lutein and zeaxanthin accumulate in the middle of the macula and cancels out all the free-radicals, filtering the blue light out. We need around 6mg of these anti-oxidants every day. One egg yolk has around 0.25 mg of the antioxidant pigments and can thus be an ideal source.

Macular degeneration is one of the leading causes of poor eye-sight. The foods mentioned in this article do not prevent macular degeneration but they can certainly slow the process down.

If your macula has already degenerated, you should visit an eye-specialist nearby along with including these foods in your diet.

About Me:

My name is Tahir and I work with oladoc - a healthcare disruptor.

We are a digital health platform that connects people with the right healthcare service providers and avail basic healthcare services online If you wish to book appointment with an eye specialist, please visit our website and see the list of doctors near you. We have PMDC verified healthcare specialists who can advise you on your health and provide the best advice possible.


Can Wine Research Ever Be Believed-Pros and Cons of Alcohol

By Steven Lay 

The wine industry should take the attack on alcohol seriously; it is gaining acceptance and credibility, no matter how contrived the research and resultant messages. Remember when research once indicted coffee was a real health issue? Today research says coffee is an anti-oxidant and is healthful; drink all you want. Just reflect for a moment about all the things once believed to be beneficial and now are considered harmful and vice versa. At one time butter was bad and margarine was better, now we are told chemicals in margarine are far worse than natural fats in butter.

Having followed wine studies, since the French Paradox (1980's,) and the protestations on the various effects of wine on health, it now appears there are orchestrated campaigns to call out all alcohol consumption as being detrimental. "Two widely reported studies in The Lancet claimed that there is no safe level of drinking. The evidence in these studies, such as it was, didn't actually support that claim," says Snowden. What are we to believe? Still, it appears the media, academia and the medical establishment have globed onto most any anti-alcohol study and become an ambassador of the new "anti" cause. The anti-alcohol movement is now between doctor and patient. Every time I go to the doctor I am ask if I drink wine, beer or spirits and how often. Why and when did this start? And, yes, people have died from drinking too much water!

Relative to the article noted above, author Dr. Alex Berezow writing for "American Council on Science and Health" in 2018, seems to highlight many flaws in the same study. Before an oenophile succumbs to total confusion, simply stated, don't rely on everything you read on negative facts about wine and health. The wine industry will also need to anticipate changes in trends concerning how wine is perceived by various demographics.

The elephant in the room today, that no one in media wants to talk about, are the effects of cannabis--smoking or ingesting. Many of those shouting about negative effects of wine seem to be oblivious to cannabis. So why aren't media and researchers in a full-blown frontal assault on the health effects of cannabis? The general impression many accept is that cannabis is harmless physiologically, to the point that research to the contrary is discounted by people in media and government. Even some wine and beer now come infused with chemical compounds originating from cannabis.

Sam Blanchard, writing for Mail Online on April 4, 2019, comments about a study on alcohol written by Professor Kent Hutchison, at the University of Colorado Boulder who said, "While marijuana may also have some negative consequences, it definitely is nowhere near the negative consequences of alcohol." "Problem is, the study also raises many more questions than portrayed by selective facts. One question would be: Why was alcohol studied in individuals that experienced very heavy drinking while participant marijuana users were mostly casual users?" ask Blanchard.

In the final analysis: is cannabis that is entering the wine industry setting a trap for wine? The answer probably lies in how the industry responds.

Snowden makes a further point worth considering. When comparing research concerning alcohol related cancers with those type cancers indigenous to smokers, there does not seem to be statistical or epidemiological relevance. "Epidemiological studies have shown a strong and consistent association between moderate alcohol consumption and lower mortality, mostly thanks to lower rates of cardiovascular disease. So, on the one hand, we have decades of epidemiological evidence backed up by biological experiments which show that moderate alcohol consumption reduces the risk of death from heart disease by 15-30 per cent, and, on the other hand, we have a slimmer body of epidemiological evidence which suggests that moderate alcohol consumption might have a small effect on breast cancer risk," Snowden elaborated.

Whatever the reason, portraying any alcohol product as evil has been part of the American landscape since the late 1800's. Prohibition came about in 1919 and lasted until 1933. It does seem every industry has an "anti" influence driving the impetus of the cause. We find these type forces in politics, religion, even medicine. Now wine is under a renewed attack; positive research is discounted and "anti" is the cause-celeb. (Anti is defined as: people opposed to a party, policy, attitude, etc.)

Here is a dated but still welcomed bit of news. "Red wine and the anti-oxidant in red wine called resveratrol may be heart healthy," says Mayo Clinic Staff. "Various studies have shown that moderate amounts of all types of alcohol benefit your heart, not just alcohol found in red wine."

Whatever is driving the current research and conversation about wine and alcohol, it is a fact that the conversation has moved from one promoting moderation in alcohol consumption, to one proclaiming alcohol at any level is destructive to the body. But, why would anyone now discount and even disregard positive research on benefits of wine? There are articles on the web that tout wine benefits, such as "80 Amazing Benefits of Wine", by Tehrene Firman from an October 2017. Some of the more prominent benefits of wine relate to heart health and cognitive function. Nonetheless, contradictions in studies are obvious and prevalent and widely believed; absent sound research methods.

Conversely, I found an article highlighting 23 negative effects of wine/alcohol when consumed in excess. The key word is "excess". The key to internalizing all negative studies about wine and alcohol is that most studies denote the issue of excessive consumption. As noted, it is also a fact that people have died of excessive water consumption.

It was interesting to see how far people will reach to brutalize wine. One negative article, pointing out the negative effects of wine, because of the types of chemicals used in vineyards. But, isn't that true of most all food produced in soil? Strange sense of logic. Current wisdom about alcohol, especially on health, is subject to change; and probably will change.

The alcoholic beverage industry has several genres: beer, spirits, wine, and kombucha; even within these there are variations such as cider and hybrid blends. Kombucha is an interesting beverage because it is positioned as a "healthy" beverage which is fermented product of tea's and does contain various levels of alcohol; some as high at 7%. So, is there a contradiction in kombucha being positioned as-healthful? It is consumed by people proclaiming the health benefits of this beverage; but it still contains alcohol.

Maybe any course of action or response by the wine industry could be an overreaction. Consider, maybe inaction brought on Prohibition?

Should a refreshed approach by the wine industry deemed to be appropriate, the response should be timely, educated, fact based, on-going and mindful of a changing market; "anti" causes always live-on and require responses. Also, recognize that millennial consumers of alcohol are concerned about alcohol levels and health concerns. These 2 features are relatively new to the mix.

Still, what drives people to wine as a beverage are:


Entertainment-Enjoyment and compliment to food.

Celebration-Wine is the oldest alcoholic drink and over the years has always been part of celebrations and commemoration.

Culture-Many cultures have elevated wine to be the premium beverage with food, family, and entertaining.

Digressing for a moment. The issue of cannabis is not brought up to confuse the issue that alcohol is purported (by some) to be total detrimental for the body under any circumstance. It is only being pointing out that most any research is occasionally weaponized to make a point based upon an "anti" cause. Research still highlights that most people believe "pot" has many negative cultural effects.

Primarily, issues with alcohol consumption seems to be most notable in the wine sector. Craft spirit consumption over the last few years has increased as has craft beers. Wine has been experiencing a slight down-turn. "Wine Intelligence", reports a 5% drop off in millennials consuming wine and overall there has been a 35% decrease in adults drinking wine at least once per month.

In German speaking Switzerland, 2013 surveys found 39% drank wine and in 2017 the wine drinking population dropped to 27%.

"Drinks Business" reported in March 2019 that UK wine consumption declined by 2%-2016 versus 2017. They attribute the decline to: US Whiskey; demand for lower and non-alcohol drinks preferences; and moderating consumption.

No one is recommending a campaign by alcohol producers to promote consumption. That said, wine is a unique beverage with a specific profile of the consumer, as opposed to beer and spirits. The wine industry might consider a tailored message to millennials; a demographic exhibiting a decrease in wine consumption. (Research is indicating that millennials are more conscience/receptive to health messaging, costs, and consuming non-alcohol alternative beverages.) When wine starts getting into the 16% ABV maybe there is an issue.

When a business stops growing it starts dying; a quote that has been around. Nonetheless it has some degree of truth for this discussion. To ensure growth maybe the wine industry can allocate time and resources promoting and reinforcing the message that wine has the longest history of all alcohol drinks. The positive research on benefits of wine is impressive, well documented, and has a heritage across many cultures. Wine in nowhere near the heritage or contribution to society as does tobacco. I doubt the voracity in any effort to make wine the new tobacco.


Mr. Lay started Image of Wine to manufacture and sell high end wine related products and services to corporations as gifts, favors and recognition items that draw heavily on the influence of wine. The focus is on branding and building awareness.

In 2015 Mr. Lay launched high-end wine tour programs to Argentina' wine country.

All products are custom manufactured and recognized for their quality. Inquiries are welcomed by calling: 702-289-4167.

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