Candy is one of the most versatile and edible substances.  It exists in a variety of forms in every country across the world.  Whether you are sucking the sweet, liquid sugar right out of a freshly-hewn cane, breaking off a piece of gooey and delicious honeycomb or unwrapping a hand-made, gourmet-sculpted chocolate, candy indulgence can release endorphins and help you forget all  your troubles for one enveloping moment in that really good realm of yum.

Specialty Candy
One of the reasons candy is so versatile is because it is malleable.  It can be round, square, twisted, rolled and shaped in most any form you desire.  It can be moulded onto a stick or shaped into a whistle.  Candy transcends all ages and can have a different level of appeal for the very young, the otherwise serious or the very old.  You can buy retro-candy on-line or in a specialty store or you can order candy, pay for it electronically and have it shipped to the other side of the planet. You don’t need teeth to enjoy it, but should most definitely brush yours after eating it.

All-Natural Candy
Candy is often created out of refined sugar, but it can also be made from natural ingredients.  The cocoa bean provides us with dark chocolate, a substance which we have recently acknowledged as having anti-oxidant properties. A small evergreen tree gives us cinnamon, a spice that cranks up the heat in any candy.  Cinnamon also dispels bad breath, releases nasal congestion, assists with digestion and discourages bacteria growth. The honey comb is another natural source of sweetness as is the maple tree, the sugar cane, corn kernels and the carob plant.  Mint is often used in combination with honey or chocolate and has soothing, calming effects on the throat, nasal passages and stomach.

Sugar-Free Candy
Sugar-free candy is a contemporary option for a healthier way to enjoy the sweet taste without adding extra calories or encouraging fluctuating blood sugar levels.  If you haven’t tried it, give it a whirl; sugar-free confections have improved tenfold in recent years; often you cannot distinguish the sugary version from the sugar-free model.  Chocolate, butterscotch, mint, hard candy, licorice, toffee, caramels and gummy shapes all can be devoured in a delicious and sugar-free form.

Holiday Candy
Can’t think of a gift?  Candy is an appropriate stand-in for any celebration and can be purchased in celebratory symbols to suit any occasion whether it is a birth, wedding, religious holiday or sombre occasion.

Having trouble finding the right touch for a large gathering?  Candy is cross-cultural, avoids age and gender barriers and is tolerant of any race or religious difference.  Order it in bulk; keep it wrapped for hygienic dispensing and candy becomes a hassle-free, convenient way of letting everyone know you care.

Party Candy
Need creative ways to entertain children?  Make your own candy.  It is easier than you would think and gives children a sense of accomplishment they can enjoy independently.  Most candy recipes require only a candy thermometer and basic ingredients you can purchase at your local grocery store.  Making gingerbread houses, decorating desserts and pulling taffy are memorable experiences from childhood that most people remember fondly for a lifetime. Candy can be used as prizes for group games. Individually wrapped candy can be hidden outside for Easter egg hunts, or used as markers in a scavenger hunt.

Candy has many good points.  As it is with anything else, moderation is the key to finding a healthy balance, so don’t hate the candy.  Use it wisely, with enthusiasm and expand your creativity.  Most of all, enjoy it.  Candy is one of life’s treats.  Even when you don’t want it, it still tastes good.

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It seems that many of the ingredients in chocolate may have important health benefits, beginning with cocoa, the main ingredient in chocolate. Cocoa contains healthful phytochemicals known as flavonoids, which are also found in red wine and green tea, as well as in fruits and vegetables. These flavonoids contain antioxidants, which are thought to be effective at preventing and even reversing the damage done by free radicals.

Chocolate also contains tryptophan, a brain chemical which is used to produce serotonin. Serotonin is a neurotransmitter which has been proven to have antidepressant qualities. Serotonin also helps to produce feelings of well being, and it is well known that this brain chemical helps to elevate and regulate mood. This means that chocolate can benefit you mentally as well as physically.

Other substances in chocolate, such as theobromine and phenylethylamine, are known to have a stimulant effect. Caffeine, however is not found in large amounts. Contrary to popular belief, there is only a small amount of caffeine in chocolate. In fact a cup of decaffeinated coffee contains more caffeine than the average serving of chocolate.

Research has also shown that candy lovers live nearly a year longer than their candy avoiding peers, and a Harvard study has found that men who eat chocolate live longer than those who abstain from this sweet treat.

It is important to note that dark chocolate is thought to have far more health benefits than milk chocolate and other forms of chocolate. That is because dark chocolate contains a higher concentration of cocoa to sugar, and since the cocoa contains so many good nutrients there are more health benefits per ounce than with other kinds of chocolate.

Chocolate is also a good source of carbohydrates, as well as a great way to gain a quick burst of energy. Many office workers and others are no doubt familiar with the late afternoon or midmorning pick me up that a chocolate bar can provide. Contrary to popular belief, however, there is no established link between chocolate and hyperactivity in children and adults.

It is also not true that eating chocolate causes acne. Acne is actually a skin condition caused by the over activity of the sebaceous glands, and it is not brought on or exacerbated by chocolate. So chocolate loving teens can rest easy and enjoy the many benefits of this delicious and potentially healthy food.

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In 479, Turkish traders discovered tea during trading along the Mongolian border. A little over a hundred years later, Buddhists monks returning to Japan in 593 carried seeds and leaves home with them, introducing the Japanese to the “Elixir of Immortality.” Japan, however, doesn’t begin to cultivate its own tea until nearly half a century later. Even then, it is rare, expensive and strictly for the aristocracy and high priests.

Between 960 and 1280, tea drinking becomes popular, first in China and then in Japan. Tea begins to lose its earlier, exotic flavorings. Tea becomes so important to Emperor Hui Tsung that he holds tea-making competitions and tea-tasting events. Supposedly, he becomes so obsessed with tea, he doesn’t notice when the Chins take over in 1125. Another invasion, this one by the Mongols, ended tea’s reign as the drink of the aristocracy. Tea drinking becomes commonplace among even the poorest peasants. Tea sets begin to be made of ordinary pottery and tea drinking rituals and porcelain sets are left to the rich and noble, as tea became a part of everyday life. In fact, the Mongols weren’t big on tea and tea drinking among the upper classes dies out, leaving the drink’s fate to the masses. In 1386, however, the Mongols fall out of power and tea again gains prominence in Chinese courts.

During the 1400’s Japanese Zen Buddhist priests refine the tea ceremony into its modern day from and tea takes on an elegant, almost religious atmosphere, becoming an art form of its own.

The 17th, 18th and 19th centuries are perhaps the most important time in tea’s history, as it becomes a player in both world societies and world politics. It isn’t until 1589 that Europeans even learn of tea, through the writings of a Venetian author. In 1610, The Dutch East India Company begins exporting tea from China to Europe. They market it as an exotic medicinal drink. Tea, however, is so expensive that, as in early China and Japan, only the wealthiest of the aristocracy can afford to buy tea and its serving pieces. By 1635, tea drinking has managed to catch on in the Dutch court, and during the mid 17th century, wealthy Dutch merchants’ wives are hosting tea parties. Tea becomes so popular across all the social classes that many fear it will be the ruin of family life. Ministers fearfully call for a ban on the stuff.

Tea makes its first appearance in the New World in 1650 when it is introduced through the Dutch colony of New Amsterdam. It arrives in England in 1657, where it is touted and sold as a health drink. By 1662, when the King takes a tea drinking Dutch bride, tea becomes so popular among the English that alcohol consumption actually sees a decline. Sometime in the 1680’s, Scotland is introduced to the delights of tea and by 1690 tea is being sold in the English American colonies. By the early 1700’s, controversies brew in Scotland and England over whether tea is overpriced, overtaxed, overly dangerous to one’s health and whether or not tea drinking will lead to society’s moral decay. Tea begins taking over Britain’s coffee houses, replacing coffee as the favored drink. The first tea shop is opened by Thomas Twining in London in 1717. Scandalously, both men and women frequent the tea shop. After the French and Indian War, Parliament decides to tax the British American colonies to help pay off debts accrued during the war. All of these taxes, except the tax on tea, are rescinded in 1770. Colonists decide to boycott tea purchases and in 1773 and 1774, “tea parties,” the most famous of which is held in Boston, are held throughout the colonies. Colonists in Philadelphia, New York, Maryland and Maine dump tons of tea into harbors. Parliament responds with the Coercive Acts, and the closing of Boston Harbor. They plan to reopen the harbor when the English East India Company is reimbursed for the lost tea. The colonists refuse and continue protesting. These protests eventually evolve into the American Revolution.

Meanwhile, back in Britain, tea consumption continued to rise. By 1785, 11 million pounds of tea were being imported. Tea drinking reaches 2 pounds per person in 1797. By 1807, the consumption rate would be 10 pounds per person. This is in part due to the fact that Parliament once again reduced import taxes on tea. Afternoon tea is “invented” by the Duchess of Bedford in 1840. Harrod’s Department store in London begins as a tea wholesaler in 1849. Tea and the British Empire become synonymous. The 1880’s, however, saw America become the world’s largest importer of tea.

The twentieth century saw the introduction of several tea innovations. Iced tea made its first appearance at the 1904 World’s Fair. Tea bags were inadvertently invented in 1908 when Thomas Sullivan, a New York tea importer, shipped tea to customers in silk packages. The customers steeped the entire package and praised him because his tea needed no straining. Today, Americans consume around 140 million cups of tea each day, with an estimated 80% of that as iced tea. Yet, surprisingly, it is still virtually the same brew as that of old Emperor Shen, way back when.

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Your first step is to procure what’s known as a “neutral spirit.” This can be vodka, grain alcohol, or wine. (Traditionally, wine has been used in the most respected commercial formulations.) Make sure your base isn’t too concentrated or flavorful. Your next step is to “macerate” the spirit with a prepared batch of herbs. In general, for every three quarters of a liter of spirit, add a third a cup of herbs. In the Spanish formulation, herbs include: wormwood, anise seeds, angelica root, and coriander. For the Winston La Fée Verte formulation, use wormwood, anise, angelica root, peppermint leaf and hyssop. Other spices to add could include thyme, cardamom, lemon balm, mint, nutmeg, and sage. Please note, however, that if you use a lot of sage, star anise, wormwood or nutmeg, you may toxify or partially toxify the absinthe. One of the reasons why absinthe is banned or regulated in so many countries is that certain preparations contain a chemical called thujone, which can damage receptors in the central nervous system. A small amount of thujone won’t likely cause a toxic reaction, but if you are making a home formulation, avoid using wormwood stems or macerating your spirit for more than a few months.

Keep the absinthe in a cool location at a constant temperature away from sunlight. Once this process is finished, distill the beverage. This will leave you with a liquid that’s not suited for drinking – it will likely be brown in color and highly astringent. Next, you will need to “finish” the batch to produce appropriate coloration and taste. You can finish with an array of herbs (and even wormwood). Common herbs used in finish include hyssop, melissa, peppermint leaf, and mint.

An alternative way to go is to create multiple distillates with separate flavors to mix later to taste. For instance, you can create a pure “anise” absinthe as well as a pure “peppermint” absinthe and then mix them after the process is finished to create a flavor, color, and bitterness level to your taste.

After macerating the finish, filter the absinthe again and prepare for either bottling or consumption. You can play with both the coloration and taste even at this stage. Add corn syrup or Splenda to sweeten the brew. Alternatively, dilute the beverage with water or add vodka or another base spirit to punch up its alcohol content.

Be aware that if you use too many herbs or too strong a maceration in your preparation, your drink will likely end up tasting bitter or overwhelming. You might also overwhelm the wispy natural green color of the concoction if you steep too long. Conversely, if you add too much base spirit, you can overwhelm the flavoring. If you water the absinthe down too much, you will get an effect known as “louching” — your beverage will cloud.

Once you finish your formulation, you can bottle the absinthe in mason jars, bottles or other glass casings. Be sure to keep your absinthe corked, stored in a cool dark place, and rotated regularly to ensure evenness of flavor and body.

Not all absinthes must be made via distillation. You can find herbal kits (on the internet and elsewhere), which can help you make absinthe, bypassing the distillation stage. You can also create what is known as clear absinthe (also known as Suisse la Bleue), in which there is no finish applied. Although the Suisse la Bleue will be clear (or near clear), you can still taste the flavor traces left over by the initial maceration.

Make sure to prepare all of your ingredients on clean surfaces. Vary up your blend of preparatory herbs to explore different finished products. In fact, you can vary your recipe practically every step! Experiment with the fineness of your herbal preparation, the dimensions of your storage containers, the temperatures at which you store the beverage, the duration of maceration (both initial and finished), the type and strength of the base spirit, your method of filtration and distillation, and the length of time you age your finished product. Above all, make sure that you enjoy the process — experiment often, but experiment safely.

Green Devil provides information, tips and kits on the making and history of absinthe throughout the ages. Learn more about the allure this beverage has held over the centuries or make your own absinthe alcohol and find out for yourself.

When visiting places, food always comes first to our minds. People of every place have their own specialty when it comes to food. Some may tastes good for us while other may not. That is why before going to places, it is important to know the best restaurant in every place and the food that they are serving so that you will not be wasting your time when hunger strikes.

In the United States, many restaurants are serving different mouth-watering foods that every traveler would surely love. Let us start with Atlanta. In this place, Bacchanalia is one of the best restaurants to visit in town. Chefs and restaurant owners Anne Quatrano and Clifford Harrison, always make sure that they are going to serve the best foods. If you want some meals with ingredients freshly picked from a farm, this is the best place for you. Owners of Bacchanalia applied and impeccable cooking techniques with their local and organic ingredients freshly picked from their own farm. You can have delectable meal of braised quail paired with Anson Mills grits from South Carolina and have th

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