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How to Design Framed Bathroom Mirrors

2009-10-26T16:12:00.000-07:00

Did you know that you can create your own framed mirror? Instead of heading to the mall and purchasing an expensive mirror, you can use material from around your home or purchase affordable items to design your own mirror.

How do I create my own mirror?

Designing your own mirror is the beginning of creating a completely new bathroom. You can use material from around the home such as photo frames. Try to choose an embossed type. Embossed frames make great wall mirrors. You could also create tabletop mirrors using it as a vanity mirror. make-up mirrors make nice displays, especially when you surround them with your favorite items such as bottles of perfumes etc.

How do I add a back?

You can use hardboard to add a backing. When picking the board however, make sure that you match the board to the weight of the mirror. Rather, make sure that the backboard will hold the weight of the frame and mirror. Mirrors typically weigh about 750g depending on the size. In this example, you are making the quarter frame, so you will need to allow 0.32m2 per m2. So, if your mirror weighs more than 3 pounds, you will need a board to hold 1.6kg per square foot. The thickness of the board then should be around one eighth inches. The mirror will fit into the rebate. You can have the glass cut at any glass shop or mirror shop.

Once you have your materials together, you will want to fit the mirror onto the backing. The backing should slide into the groove cut or wood joints. (rebate) Once you have inserted the parts, you will need to hit your brads gently to avoid breaking your mirror when nailing it into the picture frame. If you propose to hang the mirror on your wall, you will require hangers, which you need to permit to pivot.

How do I select mounting materials?

You will need a mirror, frame, short screws, corner braces, craft paper (brown paper), double-back sticky tape, dust cover, hangers, a couple of mirror hangers, awl, jigsaw, knife and extra screws to mount your frame.

Now that you have a basic idea, you can start creating your mirror. In short, it takes ten steps to create your framed mirror. To finish your mirror, we suggest that you go to your local library and check out books to help you. However, I will briefly walk you through the ten steps.

The first step is to turn your frame on its back and secure the corner braces, fastening them transversely to connect the mitred corners. With your awl, create pilot holes in the back of your frame. Once you have created the holes, insert the screws. If you have bought hardboard or are using cardboard, cut the board so that it matches the size or your mirror. Face down, place the mirror inside your wood joints. Now you can place your hardboard/cardboard inside the wood joints and over your mirror. Brads should be inserted at this point, which should be at 2.5cm intervals from the corners.

Next, use your tape to cover the frame, layering the tape to about 3mm from the outer edges of your frame. Throw away with the paper cover. Now you are off to a grand start to completing your mirror. Take the brown paper and cut a 5cm strip extending a sizeable distance further than the edge of your mirror. Once you have your paper over the backboard, you want to secure it. Use your sticky tape. The last steps is to trim, mark, and measure to add your hangers.

Owen Jones, the author of this article writes on several subjects, but is currently involved with mosquito bite swelling problems. If you would like to know more or check out some great offers, please go to our website at http://mosquitobiteswelling.com

The Ancient Roots of Barry, South Wales: Part 2.

2009-09-27T09:08:00.000-07:00

By Owen Jones

In the Eighteenth Century, they found dishes, saws, knives, flints, a scraper, a prehistoric horn celt with strange markings, a spokeshave and some arrowheads from the Neolithic Period. These artifacts are safely ensconced in the Museum of Wales in Cardiff, but unfortunately, no one at the time thought the find significant enough to warrant a dig and now there are houses on it.

An ancient Roman kitchen, complete with remains and utensils underwent a similar fate. In 1533, Leland was made the Kings Antiquary and was directed to make a tour of all places where records were held. This took him nine years and his description of the island was:

"It is about a mile in circumference and has good corn, grass and some wood, and there is no dwelling on the Island, but in the midst of it is a fair little Chapel of St. Baruch which is visited by many pilgrims. It took the name Barri from this holy man who was buried there and whose remains are yet on the Island". (The Welsh name for Barry is Y Barri).

Vikings ravaged the coast of South Wales in the tenth century. They often took hostages from the monasteries, but they did not seem to want to live in the area. For a long tim, the island was known as the "Saints' Retreat" or the "Island of Saints". Afterwards, in the sixteenth century, it was inhabited by smugglers and pirates and was called the "Smugglers' Fortress". This became serious as it grew simultaneously with the rise of Bristol, Britain's second largest port.

Barry Island became the centre of piracy in the Bristol Channel. In 1784, the island was known as the Fortress of Knight. Knight was the top smuggler and pirate in the area and people were frightened of testifying against him, although he was also something of a local hero. His armed brig's name was John O' Combe. He was eventually moved on to Lundy Island, which he also turned into a fortress, although he and his successor, Arthur, still returned so often to Barry, that H.M. Customs requested the government to permanently post a cutter to Penarth and 60 light infantry to Barry.

The seaside village of Rhoose was so renowned for its wreckers that George II sent troops to break up the gangs. They landed at Aberthaw, just up the coast a bit, "the Rhoose men's favourite landing zone, from where they could easily transport the contraband along Port Road to Cardiff, the main market for such things". While building the docks at Barry in the late Nineteenth Century, several large caves were filled in. They were probably used by the pirates who were moved on again in or about 1850.

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How To Use Dairy Produce: Part 1 - Milk

2009-08-24T03:58:00.000-07:00

By Owen Jones

Basic Preparation Of Foods: Dairy Produce.

These fairly basic tips may seem quite irrelevant for most modern households with a refrigerator in the kitchen, but modern technology can make people sloppy and it is still well-worth while to know 'why' we must do certain things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts in the world.

MILK:

Milk is known as 'nature's perfect food', because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

How To Scald Milk: Rinse a clean saucepan with cold water, pour in the milk and apply heat until bubbles rise around the side of the pan. Keep the milk at this temperature, ie, not letting it boil, for 3 minutes. Do not overheat, as milk burns very easily. Pour immediately into a clean jug and put in a basin of cold water and cover with a fine cloth to discourage|prevent flies and dust getting in.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is formed and it becomes what we call 'sour'. Pasteurizing or scalding the milk slows down this process. Milk which is 'just on the turn' can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still has much goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some way or another before being placed in its container. Once reconstituted by adding water, it will last only slightly longer than fresh milk does.

Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than normal milk.

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The Traditional Use Of Dairy Produce: Part 1 - Milk

2009-08-21T07:32:00.000-07:00

By Owen Jones

The Basic Preparation Of Foodstuffs: Dairy Products

These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know 'why' we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.

MILK:

Milk has been called 'nature's perfect food', because no other food, taken alone, can support adult human life. It is of the first importance for the growth and development of adolescents, but it must be clean because bacteria also find it very nourishing and quickly multiply in it. If your milk was not bought pasteurized, then it should be scalded and cooled quickly before drinking it.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk is not be kept in the containers in which it was bought, transfer it to a clean jug, which has been rinsed with cold water. A warm container will cause milk to stick to the sides and go off more quickly. Keep milk in the coolest place in the larder and always covered. it is worth remembering that draughts are often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the jug in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which uses up heat, ensuring that the containers remain cool. Keep milk away from strong-smelling foods, as it absorbs odours easily. Never mix new milk with old.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called 'sour'. Pasteurizing or scalding the milk retards this process. Milk which is just "on the turn" can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

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How To Use Dairy Products Correctly: Part Two - Cheese

2009-08-21T03:26:00.000-07:00

By Owen Jones

The Basic Preparation Food: Dairy Products.

CHEESE.

Cheeses are manufactured from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk's natural sugars into lactic acid. The second method is effected by adding an agent, usually in to form of rennet.

Colouring and salt are frequently put in too. The whey is then allowed to drain off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final product.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world's Cheddar cheese now comes from the USA and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often presented after or instead of the sweet. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Having been grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A little known fact is that many people find cooked cheese indigestible and the reason lies in its structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

a] Cooking it with some starchy foodstuff, since the starch will absorb the fat, thus preventing it covering the protein.

2] Using seasoning: Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking rapidly|quickly|briskly| at fairly high temperatures. This has the effect of preventing the protein from becoming tough and stringy and so, harder to digest. You could also add the cheese late to sauces.

4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins more easily digestible.

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How To Use Dairy Products Correctly: Part Three - Eggs

2009-08-20T04:37:00.000-07:00

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only hens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - not in the fridge! Store eggs for a few days or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the room temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate - a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the ubiquity of salmonella. One method, presented here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal method for invalids and children. Lower eggs into 3" (75mm) boiling water; replace lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 3" (75mm) boiling water with a large spoon. Replace the lid and boil gently for 3-4" mins for soft-, 4-5 mins for medium- and 10 mins for hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

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How To Use Dairy Produce: Part 3 - Eggs

2009-08-18T06:57:00.000-07:00

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - do not put it fridge! Store eggs for a few days or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this purpose. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate - a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digestible egg-whites, making it an ideal method for invalids and children. Lower eggs into 75mm boiling water; place lid and remove from heat. Stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.

About the Author:

The Traditional Use Of Dairy Produce: Part 2 - Cheese

2009-08-17T04:11:00.000-07:00

By Owen Jones

Basic Preparation Of Foods: Dairy Produce.

CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are frequently put in too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final result.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world's Cheddar cheese now comes from the USA and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered 'concentrated milk' and stored as such.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often served after or instead of the sweet. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. Having been grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

a] Cooking it with some starchy foodstuff, since the starch will absorb the fat, thus preventing it covering the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author:

Would you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/ This and other unique content '' articles are available with free reprint rights.

Llandudno's Best Attractions

2009-08-14T02:44:00.000-07:00

By Samia Jones

With many fantastic attractions suitable for all ages Llandudno is North Wales premier tourist resort. For teenagers and young adults there is dry skiing on the Great Orme, ten pin bowling at Llandudno Superbowl, and trip's to the cinema, as well as plenty of bars and pubs. For younger children you can enjoy a great day out on Llandudno beach or ride to the summit of the Great Orme on Llandudno's stunning cable car ride which is the longest in Britain. If a more relaxed lifestyle is for you take in the view on Llandudno's picturesque promenade, have some fine tea and scones at Badger's Tea Rooms, and take advantage of the best shopping facilities in North Wales at Parc Llandudno.

Llandudno's beautiful promenade is framed beautifully between the two spectacular headlands known as The Great and Little Ormes. Llandudno promenade's is lined with Victorian hotels and the character has been carefully maintained over the decades by the town council. None of the usual tourist shops and amusement arcades that you'll find on most promenade's are present on Llandudno's promenade resulting in a truly relaxing and very pleasant location to enjoy Llandudno's beautiful bay.

Llandudno's Victorian pier is well over one hundred years old and is a delightful walk offering excellent views of Llandudno and the Great Orme. The pier itself has plenty of things to do for children with amusement arcades and rides and a small number of stalls are located along the pier selling a variety of tourist items. You can enjoy great views of Llandudno's promenade from the pier and also get a good view of Happy Valley and the start of the cable car ride.

Travel from the foot of the Great Orme in Happy Valley to the summit on Llandudno's cable car ride which is Britain's longest. Up to four adults or two adults and two to three small children can ride in each car. The Great Orme Summit Complex has views to the Snowdonia mountains and Anglesey to the west. You'll also find a visitor centre, amusement arcade and children's playground at the summit.

An alternative way to get up and down to the Great Orme summit is via Llandudno's tram. The tram's are beautifully decorated and have open windows taking riders from the base station close to the town centre up to the summit. If you don't fancy a cable car ride then the tram is the perfect way to explore the Great Orme. Riders change at the half way station and there's a small exhibition detailing some of the history of the trams in Llandudno.

Whilst on the Great Orme why not take a look at the Great Orme Copper Mines. These mines are believed to be over 4000 years old and are an excellent example of what life could have been like for the early settlers in North Wales. Visitors to the mines can descend into the old tunnels and have a look around at the caverns chiseled out millennia ago.

One of Llandudno's best attractions for the younger generation is Llandudno Superbowl which is located close to the town centre. Food is for sale at the venue and a fully licensed bar serves a variety of drinks. As an alternative climb through Happy Valley to Ski Llandudno for some dry ski slope fun. There is an alpine lodge serving meals and refreshments and the steel toboggan run is great for all the family.

Cineworld Llandudno is the perfect venue to watch the latest blockbuster movies. Located close to the A55 dual carriageway the cinema is just 10 minutes by car from Llandudno. Next to the cinema there is Pizza Hut, McDonalds, and KFC so you're never short of somethig to eat. If you fancy a night out in Llandudno there are a variety of pubs and bars to visit. Upper Mostyn Street is where most are located currently and live music is available on a regular basis.

As North Wales greatest shopping location there's plenty of places to visit in Llandudno. The long high street is packed with well known shops and popular cafes and Parc Llandudno has recently been added with lot's of free parking spaces and well known shops such as Debenhams, Next, River Island, and Bhs.

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Find more information on the best Llandudno Attractions and other information about Llandudno.

Llandudno Beach and Other Attractions

2009-08-09T12:57:00.000-07:00

By Alex Smith

When you're searching for a holiday location in North Wales choosing somewhere with a great beach is very important and there's no better place than Llandudno. The town is full of Victorian charm with a long promenade lined with top quality hotels and guest houses and is close to the town centre. The promenade curves beautifully between the two headlands called the Great Orme and Little Orme. The North Shore beach stretches for well over a mile as it follows the promenade and when the sea is out has masses of golden sand to explore.

The Great Orme lies at the western end of the North Shore and is only a short walk away from the beach. It is an excellent location to explore with plenty of country walks and wonderful attractions including Happy Valley, Ski Llandudno, and The Great Orme Visitor Centre. Walking to the summit is easily done if you're feeling fit and there are spectacular views of the North Wales coastline across to Anglesey and Rhyl.

There are of course easier ways than walking to get to the Great Orme summit and two of the nicest are the Great Orme Tramway and the Great Orme cable car. The Great Orme Tramway is just five minutes from the beach and takes you on a steep journey to the summit on Victorian trams that date back over 100 years. Alternatively if you fancy some terrific views of Llandudno bay then walk to Happy Valley and ride the Great Orme cable car to the summit. A great option is to to ride up to the summit on one and descend on the other.

Llandudno Pier is closer to the beach and stretches out towards the Irish Sea. The Victorian pier was built well over 100 years ago and has retained much of its original features and architecture. You'll find a range of small shops and kiosks dotted along the pier as you walk towards the end and make sure you have a camera ready for some really good views and photographs of the beach and promenade. A large children's play area is situated on the pier with bouncy castles and amusement arcades when you fancy a break from the children and a Punch and Judy show will entertain younger children by the entrance to the pier.

There's plenty of refreshments close to the North Shore with a host of cafes and coffee houses nearby. Llandudno's main shopping street is just two minutes walk from the beach and is lined with places to grab a bite to eat and drink. If you're looking for something more filling there are plenty of restaurants to choose from catering for all tastes from Italian and Indian to British or why not get cleaned up and have a night at the theatre which is located on the promenade.

Whatever type of holiday you're looking for if a beautiful beach is part of your requirements then Llandudno fits the bill perfectly. You're never far away from your accommodation on the beach and there's more than enough going on to keep the youngsters entertained whilst you while away the hours. Once you've finished it's just a short walk back to your accommodation and then onwards into the night to enjoy Llandudno's nightlife.

About the Author:

For great Llandudno Bed and Breakfast accommodation that is close to the beach visit www.hafod-y-mor.com.

Cardiff International Swimming Pool

2009-08-05T07:19:00.000-07:00

By Eoghan Beynon

One of Britains largest swimming pool is situated at Cardiff names as The Cardiff international swimming pool. The pool is not only the biggest in the UK but the whole of the UK. The pool stands at the International sports village among other sports facilities originally built as a training facilitator for the London 2012 Olympics. This swimming pool was built at an amazing 32 million pounds and stands today as in international standard swimming pool not only in name but also by deed. This particular pool has set a standard by which all pool in the UK should be built.

It is now known that when it was first opened 2008, there were about 3 million visitors during its first 6 months. This shows how popular the swimming pool is. The pool has been built as great care and with international standards. It consists of 10 lanes with 50 metres for the professional swimmers and 25m for the less serious. This truly great facility can easily hold a thousand spectators. The changing rooms are one large space with little rooms that can be either used as a changing room for families, individuals or as teams.

For the swimmers and trainers, the pool is an amazing place to practice. For the ones who just like to swim as fun, the place is an amazing place to be. It consists of a shallow region for babies, water flumes that are 200 metres in length, a lazy river. A space bowl to relax and water sprouts. It's a great place to be in. This great swimming pool caters for everyone; young and old. It is one of the most interesting swimming leisure in the country.

In addition to the fascinating swimming pool, the building houses a big health and fitness studio that is completely air conditioned. There are trainers that impart advice and skills on how to use the equipment in a proper fashion. The studio carries out classes that include things like spin tone, yoga techniques, use of toning with the ball and so on. Whatever the level and skills, there is something to do for everyone.

Furthermore, there are two dance studios, sauna, a big size jacuzzi and steam rooms. The place consists of a creche, a cafeteria and a large free car parking space.

About the Author:

Eoghan Beynon regularly swims at the Cardiff International Pool. In addition, he frequents the Cardiff International Arena for sports events.

Holidays in Anglesey North Wales

2009-07-24T01:57:00.000-07:00

By Peter Jones

Located just off the coast of North Wales the Isle of Anglesey is a great place for a holiday. Near Anglesey is the historic town of Caernarfon as well as the scenic Snowdonia National Park. The island is famous for its beautiful beaches and self catering holidays and watersports are very popular.

There is a wealth of history on Anglesey with places such as Beaumaris Castle located on the east coast of the island. The castle was built during the English invasions 800 years ago on the orders of King Edward I. Beaumaris Castle is rated as one of the finest examples of its type in the world even though work on it was never finished.

There are plenty of outdoor activities to do on Anglesey from coastal parks to farm parks. Two such parks are located at Holyhead on the western coast of the island. The Penrhos Nature Reserve is located just a few minutes from the centre of Holyhead and is a great chance to observe many of the islands native species.

The second park at Holyhead is the Breakwater Country Park which was built at the same time as the large ports' breakwater. Stretching around Holyhead mountain the park has a number of designated country walks. If your legs are up to it then you can also walk over to South Stack which is the main lighthouse for the island and stands on its own rocky outcropping reached by crossing a narrow suspension bridge high above the crashing water.

Anglesey has many great beaches so it's no wonder that watersports are one of the most popular pasttimes. On the south coast of the island is Rhosneigr, a small village that draws thousands of tourists each year eager to take advantage of its wonderful position. Rhosneigr boasts two beaches and is perfect for a wide variety of watersports from sailing and canoeing to diving.

If you fancy going more upmarket then Anglesey can cater to your needs as well. There are a number of high quality hotels on the island including the Tre Ysgawen Hall Country House Hotel which is located close to the town of Llangefni in the centre of the island. Two other popular hotels worth looking at are the Trearddur Bay Hotel and The Bulkeley Hotel.

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Never be short of something to do on Anglesey with our extensive guide to Anglesey Attractions.

5 Reasons to Visit Betws y Coed

2009-07-23T08:47:00.000-07:00

By David Jones

Betws y Coed is located on the edge of Snowdonia in North Wales. Where three rivers meet this beautiful village draws tourists for its beauty and location. Betws y Coed is surrounded by tall mountains lined with trees which draw visitors in their thousands every year. If you're thinking of a visit here are 5 things to help you decide.

1) Many people visit Betws y Coed for its proximity to Snowdon, the highest mountain in Wales. Access to Snowdon is very easy from Betws y Coed which is just a short drive to the west on the A5. There's lots of places to stay in Betws y Coed from top class hotels and guest houses to self catering and youth hostels.

2) Betws y Coed is surrounded by countryside walks and mapped mountain bike paths. Follow any of the river banks of either the River Llugwy, River Conwy, or the River Lledr and you'll find wonderful scenery mixed with gently flowing rivers and white water rapids. Alternatively walk higher onto the pathways around Betws y Coed and follow the walks or ride on a mountain bike.

3) One of Betws y Coed's most famous attractions is Swallow Falls, recognised by many as the most beautiful waterfall in the whole of North Wales. Walk along the banks of the River Llugwy for 2 miles from Betws y Coed for the best views or take the bus to the Swallow Falls Hotel where you can access a purpose built viewing platform.

4) Fairy Glen is located a few minutes walk outside of Betws y Coed centre. It is a mystical ravine featuring a mixture of waterfalls and deep water pools. You can get access to Fairy Glen next to the Fairy Glen Hotel. Walk along the river banks beside the river into the ravine as the waterfalls become more dramatic.

5) Betws y Coed is one of North Wales nicest villages with a peaceful charm and tranquility. There's plenty to do in the village without ever having to leave. Visit the many restaurants for fine dining or sit and enjoy as the world goes by. For the younger ones take them to the Conwy Valley Railway Museum and enjoy an ice cream in the sunshine.

About the Author:

For more information visit Betws y Coed Hotels and find a terrific place to stay in the village.

The Ups And Downs Of Cardiff City F.C.

2009-07-22T02:46:00.000-07:00

By Eoghan Beynon

Cardiff city football club is one of the football clubs based in Cardiff. Established around 1899, the club went ballistic in its initiating years scoring goals after goals against its antagonist teams with the golden foot works of legendry players like Neil Alexander, Colin Baker and Gary Bell who are only few of the long list of hall of fames of the club. The club surely has a golden legend when it comes to bending the ball in front of the capacity crowd cheering their knights in blue on the green meadows of Ninian Park; out of town the colors change to yellow but the spirit is some what the same.

To football honkers of Cardiff, the team is a matter of pride and honor which makes them weep at a lost match and turn to carnival at an exhilarating victory. It is not just the soccer itself the club is a life blood of the cities inhabitants and a source of inspiration for the younger siblings. After all who can forget the wild reveling of beers and alcohol when the club came out with flying colors at the Wembley Stadium on April 23, 1927, London when the FA Cup was taken out of England for the first time in the 1927 Final, defeating Arsenal? Hughie Ferguson was the hero and the knight of the team who brought glory in the 74th minute of the game.

But that is now a past and the contemporary era hold much worse downfalls than the ups in its legacy. They say, "we are wasting our money taming maggots", on the defeat in the last four matches of 2008-09 season when the team of Bluebirds were on the top of their game. But the same time when the team lost in the FA cup finals at the hands of Premiership Portsmouth. Cries of mixed passions aroused the crowd with phrases like, "we could do better than that", while the group chuckled with more sympathetic lines, "at least we did our best..there was nothing left to be picked".

The club plays its recent and near future matches with stars like Eddie Johnson with number 9 shirt of the Bluebirds, however there is much skeptics about the defender Roger Johnson who's fee structure is yet to be resolved .

With the departure of Darren Purse and the rumors of Roger Johnson being sold to the other premier league all the eyes are on Gabor Gyepes to hold on the center back fort of the Bluebirds on the field.

About the Author:

Eoghan is a Cardiff City enthusiast. He gets his Cardiff tickets online rather than in the shops. He attends all sports and music events at the Cardiff International Arena.

Anglesey Cottages Offer You Restful Island Breaks

2009-07-14T07:16:00.000-07:00

By David Phillips

A stay at one of the many fine Anglesey cottages on this beautiful North Wales island offers the visitor a perfect base from which to explore many natural attractions.

With the Gulf Stream flowing close by this North Wales island, you can expect to get a fair share of mild weather and pleasant sunshine, so your Anglesey self-catering holiday can get off to a good start.

Whether you are a very active person looking for water sports adventure, cycling or walking or just want a restful break with friends or family, the island has a broad range of cottages which suite most tastes.

Some Anglesey cottages will be renovated smallholdings or converted stables which allow the island visitor to experience living in a property style that is traditional and blends in with the environment.

Among the features of these properties will be a stone fireplace in the dining room and the lounge an sometimes a wood burning stove in the kitchen which will invariably have a tiled floor.

Expect to enjoy the benefits of double glazing in your Anglesey cottage along with the advantages of a central heating system.

Some cottages will have en-suite bedrooms, which may depend on the number of people it can accommodate, and there will be both ground and first floor bedrooms, single and twin beds.

Expect most cottages on Anglesey to provide the necessary bed linen and duvets as well as a full complement of kitchenware. Most have a utility room and satellite TV access.

If you are a pet lover, you may not need to leave them with friends or in kennel or cattery because some island cottages allow pets so long as they are behaved.

Staying in a self-catering Anglesey cottage means you will have many choices of where exactly you want to get much needed peace and quiet from your busy schedule, it could be on the coast or maybe a more central island district.

What a tonic it would be to get out of bed, wander across to the garden patio as the morning sun is rising, stretching your arms out, taking in the fresh sea air, seeing the Snowdonia range in the east, and tasting the sharp freshly made black coffee.

And if you are a real early bird, then getting up around 4.30 am in midsummer you can enjoy the sound of the dawn chorus in the hedgerows and trees, and with cup of tea in hand wait for the sunrise over the mountains to the east.

Your Anglesey cottage base allows you to go for a spot of cycling along the nearby country lanes, looking out for some of fascinating wildlife, smelling the freshly cut grass, wild garlic, lavender, and just absorbing yourself into the immediate countryside.

You can choose an island cottage set in the Area of Outstanding Natural Beauty (AONB), which runs along the Anglesey coastal strip and provides amazing sea views.

Having your cottage here is a good idea if you love sea views, coastal walking and water sports. There are also some superb 18-hole golf courses nearby many holiday cottages.

If you are a keen walker make sure you pack your walking boots as there are 125 miles of magical coastal walks and gorgeous sea views around the island.

On summer evenings as the sun sets in the west it is often possible to see the Wicklow mountains silhouetted against the light purple sky, and just imagine being able to appreciate this view from your cottage garden.

It can be such a pleasure to watch the slow descent of the sun over the horizon, while sharing a glass of wine in your cottage with family and friends.

Driving across Anglesey from the Britannia Bridge you can take the well maintained A55 dual trunk road westwards to Holyhead. There you can catch the Dublin ferry while at RAF Valley you can take the hour long flight to Cardiff.

So whether it is for an Anglesey holiday winter break when you can walk across quiet coastal paths and long sandy beaches or to enjoy the summer sunshine, choosing one of the quality Anglesey cottages is a great way to experience this pleasant, green island.

About the Author:

Based in Anglesey Wales, David Phillips owns a website covering local information and resources useful to island visitors. If you are planning a stay in one of the character Anglesey cottages, you can get a free guide which could help make your vacation more enjoyable.

How To Use Dairy Products Correctly: Part Four - Eggs (cont.)

2009-06-12T04:36:00.000-07:00

By Owen Jones

Preparation Of Foods: Dairy Produce.

Eggs: Part 2

Poaching: boil 1.5 inches (40mm) water in a shallow pan; add a teaspoon of salt and a teaspoon of vinegar. Crack an egg into a cup, inspect and pour into boiling water. Turn down the heat. Gather the white around the unbroken yolk with a spoon and continue to simmer for another 3-4 mins. Lift out with a fish slice, drain and serve on hot buttered toast.

Scrambling: beat eggs well; add salt, pepper and a dash of milk. Melt enough butter to cover the bottom of the pan. Cook eggs slowly, stirring continuously. Cook in a basin floating in boiling water, if preferred. Serve when almost completely set, in about 5 mins.

Fried: Melt enough butter to easily cover the bottom of (a|the shallow pan. Tip egg in gently and gather the whites around the yolks. When the white has solidified, baste the yolk to taste and remove whole with a fish slice.

Baked: lightly grease a fireproof dish and slide the eggs gently into it. Sprinkle with salt, pepper and butter to taste. Bake in a medium oven and serve in the same pan after the whites have set.

Omelette: buy a pan and keep it only for omelettes! The base should be smooth and clean. Allow two eggs per person; beat lightly and add salt and pepper to taste. Heat enough butter to cover the base of the pan. When the fat is hot, pour in the eggs; as it sets, raise the handle up and draw set mixture up, allowing the liquid egg to run down onto the hot pan. When all is set, tilt the pan forward and roll the omelette over. Serve immediately on a hot plate. It can be filled with almost anything, before being rolled over.

Pouring Custard: lightly beat 2-3 eggs for every pint of milk. Heat the milk and gradually pour over the eggs; add sugar and flavouring to suit your taste; cook in a double pan or jug and hot water until the required consistency has been reached. If it is not to be served up immediately, pour a thin layer of water onto it's surface to prevent a skin forming on top.

Baked Custard: proceed as above but then transfer the custard into a lightly greased shallow dish; sprinkle sparsely with nutmeg and place the dish in water to halfway up its sides. Cook at 350 F for 35-45 minutes; you can test its solidity by inserting a knife, which should be clean on withdrawal.

Steamed Custard: proceed as for baked custard, but cook in a steamer or a pan in boiling water. The length of cooking time is about the same too.

Custard Tarts: pour a little pouring custard into each unbaked pastry case and bake in the oven for around 40-50 minutes. A little strawberry jam can be put at the base of the pastry case first, if desired.

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Barry, South Wales: Ancient History: Part 1

2009-06-04T07:21:00.000-07:00

By Owen Jones

Much of what we know or have supposed about Barry and the Vale of Glamorgan, in which it is situated has been gleaned from the buildings found there, many of which have been badly neglected for too long. There are also legendary stories, such as that of Joseph of Arimathea, who traded tin in Glastonbury, just across the channel and who was one of the first missionaries to this part of the country.

Tradition maintains that the father of Caractacus took his son to Rome and was converted to Christianity. They returned to the Vale of Glamorgan with the missionary Bran the Blessed. We do know that Christianity had become fairly popular by the early 4th. Century and that south Wales sent some bishops to the Council of Rome.

One of the oldest shrines in the vicinity is St. Baruch's Church on Barry Island, but it is also in very poor condition. Barry Island was one of the most important monastic retreats of the period in south Wales. Steep and Flat Holm islands in the Bristol Channel were also highly significant in this regard. Another very important part of the puzzle was St. Illtyd's Seminary in Llantwit Major which had 2,200 students.

A castle was constructed on the site of an old Roman fort and naval shipyard, which had been on Porthkerry Point, although it protruded further out to sea then than it does now. Furthermore, many wolf and deer bones have been found between Barry and Sully, proving these animals' existence there in vast numbers Arrowheads, flints, needles and coins show that people inhabited the area with them.

Barry Island was first known as Baruchs Island after St. Baruch, who was found drowned, washed up on the beach in 700 AD. He had drowned on his return from Flat Holm, where it was customary for Saints and religious students of the seminaries to spend Lent.

He and Gwelches were disciples of Saint Cadoc at that time and on their return to the island, they realized that they had forgotten their enchiridion or religious manual. St. Cadoc made them do back to fetch it. Neither men returned alive. St. Baruch's most acclaimed student, St. Illtyd was educated there.

Barry Island has had several names, including Island of the Saints and Insular of Peiros. St. Peiro was the leader of the seminary after St. Illtyd and the mentor of St. Samson. St. Doeninas was also a leader of another abbey near Friars Point on the island.

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Barry, South Wales: Ancient History: Part 1

2009-03-18T23:10:00.000-07:00

The majority of what we have come to know about Barry and the Vale of Glamorgan in which it is to be found, has been gathered from the observation of old properties in the area. However, many of these are in a very bad state and have been for a very long time. There are also legendary tales like the one about Joseph of Arimathea, who traded tin across the channel in Glastonbury and was one of the first missionaries to the country. It is a widely-held traditional belief that the father of Caractacus took him to Rome where they both converted to Christianity. They later returned to the Vale of Glamorgan with the missionary Bran The Blessed. It is also well-known that Christianity had gained much popular belief in the Vale by the early fourth century and that several bishops on the Council of Rome were from the area. Saint Baruch's Church on Barry Island is one of the oldest places of historic religious interest in the region, but unfortunately, it too has been allowed to become dilapidated. Barry Island was one of the most important places of monastic interest in south Wales and around. The ancient Viking strongholds of Steep and Flat Holms also housed monks and Saint Illtyd's Seminary in nearby Llantwit Major, which taught 2,200 disciples, was closely linked to it too. There was an ancient Roman fort and accompanying naval dockyard on Porthkerry Point, which had obviously jutted out further into the sea than it does now and later a castle was built on their ruins. There have been found many wolf and deer bones between Sully and Barry - enough to show that they had existed there in great numbers. There have also been a large number of findings of arrowheads, flints, needles and coins, proving that people were there to prey on them too. Barry Island was first called 'Baruch's Island', as far as we know, after Saint Baruch. St. Baruch had been found on one of the beeches, washed up dead in 700 AD. He is known to have drowned when returning from Flat Holm, which was commonly used as a retreat by religious people over Lent. He and Gwelches were both students of St. Cadoc and when they had got back from Flat Holm, they realized that they had left their enchiridion (religious manual) behind. St. Cadoc made them go back for it. Neither monk returned from the trip alive.St. Illtyd, St. Baruch's most famous disciple was educated there too. Barry Island has had its name changed several times over the centuries. It was once called 'Island of the Saints' and 'Insular of Peiros', after St. Peiro, who was St. Illtyd's successor at the seminary at Llantwit Major. He was also St. Samson's luminary. There was also a St. Doeninas, who was abbot of a nearby abbey on Friars' Point.

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