my life gifts - Gifts Articles 10724

Personalised Baby Blanket
How can you express your happiness to your friends if they have just given birth to a new baby? A large bottle of champagne might go down well with the happy couple and a thoughtful present for the little one will also be warmly received. Unique types of presents are always the best and if you can personalise the present somehow then so much for the better. Ranges of personalised presents exist for tiny babies and they all look utterly adorable. Items like a Personalised Baby Blanket can keep tiny Timmy or little Lucy snug and warm on the coldest of winter nights. Reversible soft fleece blankets can be bought through retailers and they can be embroidered with the baby`s name and date of birth. Both pink and blue blankets can be purchased to cater for little girls or boys and cute little characters are embroidered into the corners. On a pink or light pink Personalised Baby Blanket you might find some cheeky little bunnies. The blue blankets might have teddies in the corner or perhaps a cute little dinosaur. You can show your friends how delighted you are for their new arrival by giving them a pretty and practical Personalised Baby Blanket to keep their little one warm throughout the day or night.

Badges
The basics of pin Badges stem back over numerous years but the fact remains that Badges are still as popular today as they have always been. When used as promotional pieces Badges can be highly effective and anyone that is considering putting a promotional campaign together might like to use Badges as a means of advertising. How many times have you seen politicians on the ?party` bus using Badges as means of promoting their party? You`ll see pensioners and kids, adults and animals wearing all types of the Badges in very prominent positions. The reason why badges are still popular as promotional pieces is that these little advertising aids are fun. If you want to promote your message in a positive manner then badges can be the ideal solutions. Bands that need the right types of advertising aids can use a variety of badges to good effect. Because they are relatively inexpensive to have printed, a cool looking badge can be given away to help build a fan base. In fact, if you look at the prices of batches of badges you`ll find that these inexpensive items can be printed for less than you would imagine. If you have specific artwork in mind you`ll be able to download it to specialist badge making companies and they`ll be able to make you a brilliant batch of bold badges. The basics of pin badges have remained the same for many years and they are still as popular today as they always have been.

I grew up in New England, the home of ?plain cooking?, where corn on the cob is served as is with a slab of butter and a sprinkle of salt and pepper. We boil salted meats with vegetables and call it ? well, a boiled dinner. Our clam chowder is white, our baked beans have bacon and molasses in them, and no one in the world has ever invented a food that was improved by the addition of curry. By the time I was eighteen, I could boil a lobster, steam clams and grill a pork chop to perfection. Then I moved to Virginia, picked up a roommate from North Carolina ? and discovered a whole new world of down home country cooking goodness.

To an All-American Italian girl from Boston, the menus in restaurants were in a foreign language. Chicken-fried steak, grits, corn pone pudding, strawberry rhubarb pie ? sweet potato pie?? In my mind, chicken and steak were two different meats, grits is what?s on sandpaper, corn is a vegetable ? and what in the world is sweet potato doing in a crust? But I became a fervent convert to Southern cooking the first time my roommate made up a pan of the sweetest, tastiest, most perfectly melt-in-your-mouth delicious Southern baking powder biscuits and topped them with sausage gravy. From that day on, I was Sue?s disciple, standing at her elbow as she diced scallions to make up a mess of pinto beans, stirred the milk into a pan of drippings for milk gravy and rolled thin steak strips in chicken batter to make chicken-fried steak.

Down home southern cooking is no different than New England plain cooking ? at least at its most basic level. Like any other regional style of cooking, it makes use of the ingredients that are plentiful and cheap. In New England we gussy up our dried beans with brown sugar and molasses, and serve them with thick, sweet heavy brown bread dotted with raisins ? perfect fare for cold winter nights. In North Carolina, they simmer for hours with salt pork and onions and served with scallions for scooping and a side of flaky biscuits cut out of dough with a juice glass. Salty, spicy and flaky-good all at once, it?s a down home meal that makes my mouth water just to remember.

Some dishes just don?t translate, though. There is no New England substitute for a Southern barbecue sandwich ? shredded pork simmered with spices for hours and ladled over buns in a ?sandwich? that really requires a fork. The ubiquitous ?sloppy joe? just doesn?t cut it. It lacks the spicy-sweet tang and buttery texture of real slow-simmered pork barbecue. Nor is there anything that compares with chicken fried steak ? a dish that can?t be described in words without selling it short. If you?ve had it, you KNOW how good it is. If you haven?t, the idea of dredging and dipping strips of beef and frying it like chicken just doesn?t do it justice.

My New England Italian roots show wherever I go. Lasagna will always be a favorite meal, and New England boiled dinners still make my mouth water. But I know, deep in my soul, that when I go to Heaven, the diners will serve flaky Southern biscuits with sausage gravy and chicken fried steak. Some temptations even the angels can?t resist.