As the host, you are responsible for your guests’ safety, and making plans ahead of time to ensure an enjoyable evening for all will help to decrease your stress and help you enjoy yourself more as well.

Tips for Throwing an Alcohol-Safe Party

• Choose your guest list wisely. Avoiding inviting those that are known to become intoxicated or those that cause problems when they drink is an excellent way to help avoid problems at your party.
  
• Have lots of food and snacks on hand so that your guests are not consuming alcohol on empty stomachs (Avoid salty snacks as they increase thirst). This helps to fill them up and slow the alcohol absorption into the blood.
• Non-carbonated mixes help to slow the release as well. Serve lots of non-alcoholic drinks as well.
  
• Ensure that guests hand over keys and have designated drivers or taxi plans for the end of the evening.
  
• Avoid drinking games and opt for those party games that do not encourage over-indulging.
  
• Stop serving alcohol at least an hour before ending the party and serve lots of coffee and snacks. It’s wise to have a bartender (who’s not drinking) to keep track of how much your guests have had to drink.
  
• Call cabs or only let people leave with a safe ride home. Do not give them back their keys until they are sober again.

If you’re going to drink, whether at home, at a party, a bar or while on vacation, it’s important to know these tips for safer drinking so that you don’t find yourself in dangerous situation.

If your guests leave your home and are above the legal limit, they can be arrested for DUI, have an accident and potentially kill themselves or someone else, or cause damage to property, and you – as the host- can be held liable in court.

Proper storage begins with the refrigerator. It should be set to less than 40 degrees Fahrenheit as bacteria grows at temperatures between 40 and 140 degrees.

The refrigerator should be organized to avoid cross-contamination of food as well. Leftovers, like fresh foods, should not be stored underneath raw foods that can leak. Leftovers are also best stored in containers that are labeled as to the date they were stored.

Leftovers should always be placed in the refrigerator within two hours from when they were served. In warm weather this time should be reduced to one hour. Never leave food out to allow it to cool before placing it in the refrigerator. It’s not necessary. Using shallow containers will allow the food to cool more quickly.

There are general time frames of how long food should be stored. While cooked meat, seafood and sauces should be used within two days, most others can be consumed safely within three to four days. Any food with mayonnaise should be eaten within a day as this spoils quickly. Some foods can spoil faster, and relying on the smell test is never a safe option. Tasting food for freshness is also not recommended.

If you do not intend to eat leftovers within three to four days maximum, it’s best to freeze them immediately. When reheating leftovers an internal temperature of 165 degrees Fahrenheit should be reached to kill any bacteria that may have grown. Slow cookers are not recommended for reheating as they often do not reach the proper temperature.
Remember that all food stored in the refrigerator should be properly sealed, either in a container with a tight fitting lid, or in a container covered with plastic wrap to seal the edges.

Most importantly, remember the first rule of leftovers is always ‘if in doubt – throw it out’.

The Most Antioxidants Of Any Natural Food
Pomegranates contain extremely high levels of antioxidants, which are the body?s front line of defense against aging. Antioxidants are molecules that can prevent or repair the effects of free radicals, which are chemically imbalanced molecules that scavenge and damage the cells with which they interact.

Free radical damage has been implicated in a host of age-related illnesses and disorders, ranging from conditions as minor as wrinkles and age spots to conditions as serious and life-threatening as heart disease, adult-onset diabetes, Parkinsons disease and Alzheimer?s disease.

Ounce for ounce, pomegranates contain the most antioxidants of any natural food; even red wine and green tea, both well known for their antioxidant properties, only deliver about a third of the antioxidants that you can get from a pomegranate.

Effective Against Cardiovascular Disease
Laboratory studies and clinical trials indicate that pomegranate juice can actually have a powerful positive effect on a number of conditions, including many related to heart and circulatory health. It has been shown to effectively reduce factors that are closely associated with both atherosclerosis and cardiovascular disease, including improving the efficiency of blood vessels and reducing thickening of the arteries.

Some research suggests that pomegranate juice can help treat hytertension, one of the most common and most dangerous cardiovascular conditions, by reducing blood pressure. A 2001 study by Israeli researchers showed that participants who drank approximately two ounces of pomegranate juice daily for a year effectively reduced their systolic blood pressure by as much as 21%.

Extracts of the fruit have also produced positive results in tests of their antibacterial ability with regard to the development of dental plaque, which is one of the key factors in periodontal or gum disease.

Cancer Fighting Potential Possible, But As Yet Unproven
One of the most exciting potentials of the pomegranate is the possibility that it may be able to slow or even halt the progress of certain types of cancer. Some preliminary studies appear to suggest that pomegranate extracts can halt the proliferation of breast cancer cells and a 2006 UCLA study suggested it was effective in stopping the spread of prostate cancer, but experts stress that no clinical trials have demonstrated its effectiveness as a specific anti-cancer agent.

In 2010 the Federal Trade Commission filed suit to prevent suppliers from claiming that pomegranate is a proven anti-cancer treatment, calling those claims misleading. Nevertheless, ongoing research continues to spark hopes the the phytochemicals in pomegranates can slow the progression of some types of cancers.

Kumquats (also sometimes spelled cumquats) are native to China, where they’re a symbol of prosperity that is traditionally exchanged at Lunar New Year. Kumquat varieties are now grown in many areas of the US and they’re available in almost every supermarket, but they remain an odd and exotic fruit that is sure to pack a taste surprise the first time you try one.

Though their vibrantly colored yellow-orange rind makes them look like tiny oranges (most kumquats are only a little larger than a good-sized olive), they’re very different in both flavor and texture. There is even a certain amount of disagreement about whether kumquats are members of the citrus family; some botanists classify them as members of the Fortunella family (a group of fruits named after horticulturalist Robert Fortune, who introduced them to Europe).

But no matter how they’re classified, kumquats have a taste and texture all their own. Unlike oranges, which have an inedible rind that must be removed to get at the sweet flesh, kumquats are best eaten whole, rind and all. The rind is actually sweet and delicate, while the flesh of the fruit is distinctly tangy and mouth-puckeringly sour, so each bite of a kumquat is a flavor combination that’s truly unique.

What To Look For When Buying Kumquats

The type of kumquat most readily available in the US is the Nagami strain, which is grown in warm climates like Florida and California. The season for kumquats is late winter through spring, so expect to see them from December through June.

Look for fruits that have a bright orange color and a smooth, shiny rind that’s free of wrinkles, bruises and blemishes. Remember, the kumquat rind is edible so it’s more easily damaged than that of oranges or other fruits with non-edible rinds. Try to find kumquats that feel heavy for their size; fruits that feel very light may be past their prime.

How to Store Kumquats

It’s important to remember that kumquats are more perishable that other citrus fruits and don’t have a particularly long shelf life. Though kumquats can be stored for up to two weeks if refrigerated, it’s best to use them promptly. If you do need to store them, keep them in a paper bag in the refrigerator.

How To Use Kumquats

The most traditional way to enjoy kumquats is to eat them whole, either chilled or at room temperature. But their intense tartness makes them an excellent candidate for use in a wide variety of dishes, both sweet and savory.

Sliced or diced raw, they make an interesting addition to salads. Cooking the fruit in a simply syrup of sugar and water turns them into a sweet treat that goes well with other desserts, and they’re a favorite for jams, jellies, and marmalade. Kumquats can also be used in savory relishes like chutney.