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Gone are the days when the most essential kitchen tool was a well-seasoned cast iron skillet which if properly taken care of would last for generations. Today, your great grandmother would probably be in a pickle if she were to enter the modern kitchen. From mandolines to microplanes, zesters, silpat liners, smoking guns, hand blenders and food processors, she probably would not even know where to begin.
Knowing that it would not only be grandmother that would be confused walking into the modern home store, and figuring out how to use the many kitchen supplies, Master Technicians staged the first of what is expected to be a number of live culinary showcases to show people how to use the appliances for everyday recipes.
Local chef Keshlah Smith put KitchenAid's countertop equipment, the hand blender and the 5-Speed Artisan Blender to good use to show patrons how to make smoothies and dips; and they used the 5-Quart Artisan Series Stand Mixer used to mix a cake; the 12-inch convection countertop oven to make Monterey meatballs, and the 13-cup food processor to make a colorful seven-layer salad.
Chef Jamal Petty, who was in the audience, said as a cooking professional it was useful to get to see the appliances at work before making a purchase as it allowed him to get a better understanding of how much of a assistance the tools can be.
"A lot of time we don't purchase stuff not because we don't like it, but because we don't know about it," said Petty. "It's good to see [the tools] in action because I can already see myself using them."
Master Technicians General Manager Derek Francis said the way forward is to allow for people to experience appliances before purchase so that they can know how to utilize them in their home kitchens.
"We want to present the customer with the opportunity to see just how these appliances can make your life so much better," said Francis. "We not only want to showcase the products that we bring to the marketplace, but we want to create that experience so people come to us thinking they don't just sell appliances they live their appliances."
The company hopes to host quarterly culinary exhibitions during which home cooks and professionals can try out their products.
"When you talk to any of the chefs, the tedious tasks tend to be the chopping tasks, but if you can turn on a food processor and let that thing evenly slice cucumbers in less than a minute and a half ... for a business you're not absorbing as much time and that creates efficiency," said Francis.
Make use of Kitchenaid's
Food Grinder Attachment
What You Will Need:
Medium mixing bowl
4 ounces Monterey Jack cheese, cut into 1-inch cubes
1 package (9 oz.) frozen chopped spinach, thawed, and squeezed dry
2 cloves garlic
1 slice white bread
1 pound beef chuck, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 pound pork steak, trimmed of excess fat and cut into 1-inch strips, partially frozen
1 small onion, quartered
1 rib celery, trimmed and cut into 1-inch pieces
¾ cup fresh bread crumbs
1 teaspoon seasoned salt
¼ teaspoon pepper
½ jar (24 oz.) marinara sauce
Italian parsley sprigs
Preheat countertop oven to 450 degrees F. Position oven rack in "down" position in center slot. Line oven baking tray with aluminum foil and spray with cooking spray. Set aside.
Assemble and attach food grinder with fine grinding plate. Grind cheese, spinach and garlic into mixer bowl. Grind one slice white bread to clean spinach from grinder body. Remove food grinder and attach bowl and flat beater to mixer. Turn to Stir speed to blend cheese, vegetables and bread together, about 30 seconds. Transfer mixture into another bowl and refrigerate until needed.
Return food grinder to mixer. Continuing on Speed 4, grind beef chuck and pork steak into mixer bowl. Re-grind meat mixture to achieve even texture. Grind onion and celery onto meat mixture. Remove food grinder and attach bowl and flat beater to mixer. Add bread crumbs, egg, seasoned salt, and pepper. Turn to Stir speed and mix until ingredients are well combined, about 30 seconds.
To make meatballs, roll a heaping tablespoon of cheese mixture into a ball, approximately one-inch in diameter. Form about two tablespoons of meat mixture around cheese ball, shaping into a round ball, approximately 1.5 to two inches in diameter. Place 12 finished meatballs on prepared baking tray. Bake in preheated oven for 15 to 17 minutes or until cooked through. Spread marinara sauce on bottom of display platter. Arrange meatballs in sauce. Garnish with parsley. Repeat with remaining meat mixture and spinach mixture.
What you will need:
Serving bowl or tray
12-14 large ripe Roma tomatoes, cored
4-6 jalapeno peppers, with some seeds and veins removed, cut in half
2 Anaheim chilis, seeded
4-6 green onions, trimmed
½ cup packed cilantro leaves, divided
4 tablespoons fresh lime juice, divided
4 teaspoons salt, divided
2 teaspoons sugar, divided
White corn tortilla chips
Cut tomatoes, jalapeno peppers, Anaheim chilis and green onions into approximately one-inch pieces. Place tomatoes in large bowl and peppers and onions in medium bowl and set aside. Assemble and attach food grinder with coarse grinding plate. Turn to Speed 4 and grind half of tomatoes into mixer bowl. Exchange coarse grinding plate for fine grinding plate. Grind half of jalapeno peppers, Anaheim peppers, green onions, and ¼ cup cilantro leaves into tomatoes.
Remove food grinder attachment. Attach bowl and flat beater. Add two tablespoons lime juice, two teaspoons salt and one teaspoon sugar to bowl. Turn to Stir speed and blend mixture, about 30 seconds. Transfer mixture to display container and garnish with cilantro sprig. Display with tortilla chips.
Cranberry Apple Relish
What you will need:
Medium mixing bowl
4 medium Granny Smith apples with skin, cored
2 naval oranges with skin
2 packages (12 ounces each) fresh cranberries, partially frozen
3 cups sugar, divided
½ cup Grand Marnier or Triple Sec, divided
Cut apples and oranges into approximately one-inch pieces. Place in bowl and set aside. Assemble food grinder with coarse grinding plate and attach to mixer. Turn to Speed 4 and grind one package cranberries, and half of apples and oranges into mixer bowl.
Attach bowl with ground fruit and flat beater to mixer. Add 1 ½ cups sugar and ¼ cup liqueur to bowl. Turn to Stir speed and mix for one minute, or until well blended. Transfer mixture to display bowl and garnish with mint sprig.
MAKE USE OF YOUR KITCHENAID'S 13-CUP FOOD PROCESSOR
What you will need:
1 package quick-rise active dry yeast
1 cup warm water (105-115 degrees F)
1 teaspoon sugar
2 ¾ cups bread flour
1 teaspoon salt
1 tablespoon olive oil
2 ounces Parmesan cheese
1 package (8 ounces) Mozzarella cheese
1 package (8 ounces) provolone cheese
1 small stick pepperoni
1 small zucchini, trimmed
1 small green pepper or red pepper, seeded and cut in half
1 small sweet onion, halved
3 Roma tomatoes
½ cup coarsely chopped or chiffonade-cut basil leaves
Garlic and sea salt grinder
To make dough, dissolve yeast in warm water with a pinch of sugar. Let stand five minutes. Position dough blade in work bowl. Add remaining sugar, bread flour and salt, to bowl. Pulse one or two times to mix. With processor running, slowly pour dissolved yeast mixture and olive oil through feed tube. Continue processing until dough forms a ball, about 45 seconds to one minute. Dough will be slightly sticky.
Place dough in greased bowl, turning to grease top. Cover and let rise in warm place, until doubled in bulk, about 20 to 30 minutes. Prepare toppings while dough is rising.
For toppings, position shredding disc in food processor. Process Parmesan cheese. Remove cheese to small bowl and set aside. Using shredding disc, process Mozzarella and provolone cheese. Remove cheeses to display platter and set aside. Exchange shredding disc for slicing disc. Set on Thin (1MM). Slice pepperoni, zucchini, peppers, onion and tomatoes. Remove each vegetable after slicing and place on platter with cheese to display until ready to assemble pizzas.
Preheat countertop oven to 425 degrees F. Punch dough down and divide into eight pieces. Flatten each piece slightly and lightly flour on both sides. Roll with rolling pin to form a circle about five to six-inches in diameter. Repeat with another piece of dough.
Place dough circles side by side on pizza screen. Top with cheeses and vegetable combinations. Season with garlic, sea salt and pepper. Sprinkle with basil and reserved Parmesan cheese. Bake at 425 degrees F for 10 to 12 minutes. Remove from oven and cool slightly on wire racks. Place on display platter. Repeat rolling dough and pizza assembly with remaining ingredients while first batch pizzas bake. Have second batch ready to bake as first batch is removed from oven. Repeat process.
What you will need:
Serving bowl (glass or clear plastic)
1-2 small heads romaine lettuce, trimmed
3 ribs celery
1 medium yellow bell pepper, seeded
1 small red onion
2 cups frozen peas, thawed
4 ounces Cheddar cheese
¾ cup plain Greek-style yogurt
¾ cup mayonnaise
1 tablespoon cider vinegar
1-2 teaspoons sugar
½ teaspoon seasoned salt
¼ teaspoon freshly ground pepper
¼ cup fresh parsley sprigs
¼ cup fresh basil leaves
Position slicing disc in work bowl and slide external slicing lever to Thick (6mm). Trim lettuce to fit feedtube. Process to slice. Remove lettuce from bowl and arrange in bottom of glass or plastic bowl. Slice celery. Use small center feed tube to keep celery upright and produce best slices. Remove celery from bowl and arrange on top of tomatoes. Slide external slicing lever to middle (3MM). Slice tomatoes. Remove tomatoes from bowl and arrange on top of lettuce.
Move external slicing lever to Thin (1mm). Trim yellow pepper to fit feed tube. Process to slice. Remove pepper from work bowl and arrange on top of celery. Slice red onion. Remove onion from work bowl and arrange on top of peppers. Sprinkle peas over onions.
Exchange thin slicing disc for shredding disc. Shred cheddar cheese. Remove from work bowl, and place in small bowl. Set aside.
Exchange shredding disc for multi-purpose blade. Place mayonnaise, yogurt, vinegar, sugar, seasoned salt and pepper in work bowl. Process for 30 seconds, or until well blended. Pour dressing over salad. Spread evenly with spatula. Sprinkle with reserved cheddar cheese.
Exchange multi-purpose blade for mini-bowl and blade. Place parsley and basil in mini-bowl. Process to finely chop. Remove from bowl and sprinkle over cheese. Display finished salad.
MAKE USE OF YOUR KITCHENAID BLENDERS
Tropical Breakfast Smoothie
What you will need:
Serving bowl/cups & plate
1 medium banana
¼ fresh pineapple
2 large oranges, peeled
3 cups pineapple orange juice
1 container (5.8 oz.) vanilla yogurt
3 cups ice cubes
Orange slices for garnish
1 cup peanuts
1 cup almonds
1 cup walnuts
1 cup pecans
Cut banana, pineapple and orange sections into approximately one-inch chunks. Place in bowl and set aside. Place approximately 1/3 of banana, pineapple and orange chunks, and one cup juice in blender beaker. Process on Speed 3 using a gentle up and down motion for 50 to 60 seconds or until smooth. Add three tablespoons yogurt and one cup ice. Process on Speed 3 using a gentle up and down motion for 30 seconds to one minute or until smooth. Pour some of smoothie into display glasses and garnish with orange slice and a sprinkle of chopped nuts. Repeat.
Chop nuts ¼ cup at a time on high speed in various combinations to demonstrate chopping capability of hand blender chopper attachment. Display on plate and use to garnish smoothie.
Roasted red pepper and green onion dip
What you will need:
Measuring cups (½-cup and 1-cup)
1 cup light mayonnaise
1 cup reduced-fat sour cream or 1-cup light sour cream
½ cup Romano cheese, grated
1 package ( 2/3 ounce) Good Seasons Italian Dressing
1 jar (7 ounces) roasted red peppers, well-drained
2 green onions
Crackers, for serving
In the one-liter pitcher, combine mayonnaise, sour cream, romano cheese and salad dressing. Attach the multi-purpose blade to the hand blender and blend ingredients on Speed 5. Set aside.
Drain roasted red peppers and place in the chopper attachment.
Cut the ends off of green onions and then cut in half. Place in chopper attachment.
Attach hand blender to chopper attachment and chop red pepper and green onions on Speed 3 for about 10 seconds.
Combine red pepper and green onions to the ingredients in the one-liter pitcher.
Attach the whip attachment to hand blender. Mix ingredients in one-liter pitcher on Speed 3 until evenly combined. Serve on crackers.
Make use of your KitchenAid blender
Chilled melon soup
What you will need:
3 cups ripe cantaloupe
3 cups ripe honeydew
1 ½ cups orange juice
2 tablespoons mint leaves
¼ cup honey
2 tablespoons fresh lemon juice
Fresh mint sprig
Cut cantaloupe and honeydew into approximately one-inch pieces. Place fruit in pitcher. Add orange juice and mint leaves. Hit Mix button and move up a speed every 15-30 seconds until reaching puree. Add honey and lemon juice. Start with Mix and move up a speed until blending ingredients well. Pour soup into honeydew display bowl and garnish with fresh mint sprig.
Make use of your KitchenAid blender
What you will need:
Serving bowl or cups
2 (Kensington pride) mangos
1 handful of baby spinach leaves, pre-washed
1 tray of ice cubes (15 cubes)
About 1 cup of water
Peel the mangos and add into blender. Add the banana, spinach, ice and water.
Hit Mix button and move up a speed every 5-10 seconds until reaching puree. Blend until you can't see pieces of spinach floating around.
The shake should be a light greenish color, and it should have a smooth, relatively thick consistency, somewhere between a milkshake and a thick shake.
This recipe makes enough shake to fill two average-sized glasses.
Sandals Royal Bahamian donated several bags of linen and towels to the Red Cross last week to aid victims of the recent flooding throughout the Bahamas.Brenda-Lee Rolle, Welfare Officer at the Red Cross, said some of the donated bedding and towels were given to Urban Renewal offices in the severely affected areas of Pinewood and Nassau Village. She said other items were shipped to Acklins to assist several fire victims...
Lamarque Drew gave his wife, Lynieka, an extra special and completely unexpected Valentine's Day gift this year - he delivered their baby girl.
Not due until March 6, baby Lamiea had plans of her own and surprised the couple by arriving early and fast in their bathroom at home.
Lynieka woke up around 3 a.m. on February 14 in pain. The couple immediately went into Lamaze class training mode and started timing the contractions.
"We weren't nervous or panicking yet because with her first pregnancy, it took about seven hours before the baby came," said Lamarque.
Thirty minutes into the pains, Lynieka decided to take a shower to prepare herself to go to the hospital. Her husband called his mother to get their eldest son, 11-year-old Lamarque Jr. Ready to go, Lynieka decided she had to use the bathroom before they left the house. As she walked towards the bathroom, her water broke. Lamarque remembers making a joke telling her that at least they knew what it looked like now. With the couple's first child, the sac that held the amniotic fluid was broken by doctors.
It was at that point that Lamarque decided to call the ambulance to ask whether it was best if they came to their house to pick up his wife, or if he could still transport her to the hospital. He was advised that it was best if the ambulance came to pick her up, and that they would be at their house in 10 minutes. He then telephoned Doctors Hospital to let them know they'd be coming in a few weeks early.
As fate would have it, the person who answered the phone was the midwife they'd taken Lamaze classes with during the pregnancy.
"She told us to remain calm and to keep her breathing," said Lamarque. At that point, he wasn't panicked. He was used to labor taking seven to eight hours as it had with their first child.
The Doctors Hospital midwife decided to stay on the phone with the Drews until the ambulance arrived, to keep him calm. She had no idea she would end up playing a much bigger role in the baby's birth.
While her husband spoke to the nurse, Lynieka told him she felt the baby's head. Lamarque bent over to check things out.
"I was like 'whoa, I see her head'. Something told me to stick my hand out, and she shot right out into my hand. I was like 'my baby [is] in my hand'. And the nurse was like 'what!'"
It was at that point that Lamarque panicked, when he realized the baby wasn't breathing.
"When you watch TV, you hear the baby crying; so the nurse was like 'get towels and wipe off her mouth'." He used the towels to wipe the mucus out of the newborn's mouth and nose. It was then he said that she took a deep breath and started screaming." It's a moment he can recall and laugh at, but in the moment, he said he didn't find it at all funny.
The nurse encouraged him to get his wife who had been standing up the entire time to lie down and lay the baby on top of her, with its head tilted to the side so she would be able to breathe. She then instructed Lamarque to clean off the baby with a clean towel and swaddle her in another clean towel to keep her warm. The ambulance staff arrived at the couple's home shortly afterwards.
It was at the hospital that the baby's umbilical cord was cut.
As the drama unfolded, Lynieka said the only thing going through her mind was that she wanted the baby to be okay. She said things happened so fast she didn't have time to be scared about what was happening.
"I wasn't doing anything really. He did all the work," she said of her husband whose friends, upon learning of his role in his daughter's birth, started calling him 'Dr. Drew'.
Looking back, he said it had to be God, or at least God's angels that told him to stick out his hand.
"I don't want to sound corny or anything, but my wife was standing up, and at that moment, if I hadn't stuck out my hand, she would have just slid out of my wife and hit her head. So I thank God for the opportunity to catch my baby."
He described it as a once-in-a-lifetime experience.
"A lot of guys get to watch their baby being born - I got to deliver my baby. At the time when the head was coming out, I was scared because I wasn't ready to deliver a baby and I'm not a doctor, but at that moment, instinct took over. And I had someone on the phone who helped me and who knew what she was doing because I'd done Lamaze classes with her. It was scary at first, but amazing as well."
His advice to guys who may find themselves in the same situation and having to deliver their baby is to just let their instincts take over.
"There's no need to panic even though I did panic when I saw the head, but the nurse on the phone kept me calm and talked me through what I needed to do. They told me to cut the navel string, but I said that's out of my profession. I let the professionals take over," said Lamarque, a relationship officer at a bank.
"It was so important to have someone on the phone at Doctors Hospital keep me calm and talk me through everything," said Lamarque. "They don't teach you how to deliver a baby in Lamaze class. When you think about all that could have happened or gone wrong, it really seems surreal. If she had come out a split second earlier, before I put my hands there, she could have fallen on the floor or if I hadn't gotten someone on the phone at Doctors to walk me through it, I just wonder," he added.
Lamarque does not want to have to deliver another baby, but said if he had to, he'd do it again. Actually, he would like to have at least another two children - it's a discussion he has yet to have with Lynieka.
Knowing that his wife and new baby are fine, he can now joke that Lamiea was born early and in a hurry because she heard his voice and couldn't wait to meet him.
There is another theory at play, though. Lynieka believes baby Lamiea just wanted to add to a family tradition. She was born on Valentine's Day at 4:45 a.m. at seven pounds, four ounces. Her older brother's birthday is Christmas Day.
"The next two would maybe be born on New Year's Day and Easter," Lamarque joked.
Doctors Hospital's Vice President of Patient Care Services Dorcena Nixon was proud of her team's ability to provide top quality healthcare regardless of the circumstances.
"At Doctors Hospital, we pride ourselves on being a leader in healthcare, but it's extremely rewarding to see how our associates are able to step up to the plate and help patients and their families even when they find themselves in such unusual circumstances," she said.
The Democratic National Alliance (DNA) celebrated its one year anniversary on May 12, 2012. This is a noteworthy accomplishment given the respectable support that it received during the last general election. The DNA hosted several town hall meetings, street meetings and even several "mass rallies". They were also able to nominate a full slate of candidates in a general election; an historic feat in Bahamian politics.
I am of the view that because the DNA had many triumphs in just one year that in five more years the sky would be the limit for this party. Success only comes though with continued hard work. Since the general election of May 7, 2012 the DNA's camp has been noticeably quiet. There was the concession speech by Mr. Branville McCartney, the party's current leader and a press statement by current chairman, Mr. Mark Humes.
Nearly one month has passed and the public at large has yet to hear of the plans going forward of the DNA. This in my view will not deepen the DNA's base and is threading on irresponsibility. In fact this nonchalant approach may well cause its base to erode. Has the DNA stopped trying to deepen the democracy in The Bahamas? Has the DNA followed the predictable path of former third parties who lost at the polls and threw in the towel?
Many Bahamians have expressed their desire to vote for the DNA the next time around and many of them say that if the DNA continues its pre-election agenda, that it will at the least be the official opposition in 2017. Many Bahamians are hoping for the demise of the Free National Movement (FNM) and are plotting that in 2017, the FNM will not be elected to office.
I can say emphatically that the FNM is a well-established institution and in 2017 they will again be a major contender for the Government of the Bahamas. The same cannot be currently said for the DNA but if they were to regroup, they will again adversely affect the FNM's performance in 2017.
This is a critical period for the DNA because it must quickly decide if it will continue on with its message of change for The Bahamas or if it will give up its mandate and sink into oblivion. History I can tell you is not on the DNA's side.
The DNA fully expected to win several seats in the last general election and even though the consensus amongst the majority of Bahamians is that the DNA performed well, insiders know that the loss for the DNA was a crushing blow. But if the DNA is really serious about change, the fight will continue. If feelings of disappointment still exist, I want to say that these are normal occurrences. But life must go on. Confucius once said, "Our greatest glory is not in never falling, but in rising every time we fall".
The DNA failed to win the government of The Bahamas. The question is, will the loss cause them to rise or has the defeat sealed the DNA's fate? I say to the DNA party leader and its executive members that one month has now passed and it is high time that they get back to the drawing board and make public their course of action. Thirteen thousand Bahamians voted for change and this commitment deserves at least a public announcement of the party's direction.
There have been at least 50 stories that the DNA could have addressed since the May 7 general election. The FNM has already regrouped and they are trying to mount an effective opposition to the current government. They have elected a new leader, deputy leader, chairman and all its party officers. They have set their goal of retaining the government of The Bahamas in 2017. The same cannot be said for the DNA.
One month of silence for a political party, whether it is 40-years-old or one-year-old in my view is an attempt either knowingly or unknowingly at political suicide. I would admonish the DNA to take a page out of the Bahamas Democratic Movement's (BDM) book after the 2007 general election. They were relentless in their opposition to what they perceived as bad policies by the then governing FNM party and the opposition PLP.
The DNA will not be a contender in the next general elections if their silence continues. Whether they have thrown in the towel or not is any one's guess. But they have a responsibility to come to the people and state their future plans.
- Dehavilland Moss
The foot is the foundation of our entire body. Pain in the foot indicates that there is something wrong with either the structures or functioning of the foot. Foot pain should not be ignored. In fact, it is said that when your feet hurt, you hurt all over your body. How, when and where the pain occurs depends on what's causing the pain. When there is pain, the body reacts by changing the way it functions; it walks and stands differently, in an effort to decrease the pain. This change may prevent the normal movement and cause more injury to that foot or the other foot.
Causes of foot pain
Foot pain may be caused by many different diseases, biomechanical conditions or injuries. Acute trauma, disease, or combinations of these problems are the most common causes of foot pain, seen in sports and workplace environments that require a lot of physical activity. Poor biomechanical alignment and wearing tight shoes or very high heels may lead to foot pain.
Sprains, injuries to the ligaments of the foot, occur when ligaments are overstretched. Acute Injuries such as sprains, muscle strains, bruises, fractures and loosening of ligaments in the joints of the foot may also lead to foot pain. The foot muscles' bursa and fascia can be strained by over-stretching, overusing, overloading, or bruising; a cut may also cause foot pain. Achilles tendonitis is also a common and painful injury. Fractures or broken bones are painful and are caused by a single blow or twist to the foot, or by repeated trauma in the case of a stress fracture. The long term effects of foot deformities like bunions, and hammer toes, irritation of nerves and joints, damage to the skin and swelling can also lead to foot pain. Disease caused by viruses, fungi, and bacteria may also be the sources of foot pain.
Pain and tenderness are the immediate indicators that something is wrong in a part of the foot. The onset of pain, whether suddenly or over time, is an important indicator of the cause of the problem. The following questions are also important to answer for a doctor to treat the pain correctly: Where is the pain? When did it start? Is there pain with movement of the affected area? Does walking or standing on the foot make it worse? Does it change the way you walk? Is the pain there all the time or does it come and go? Is it better or worse at any particular time of the day or during any particular activity? For example, sharp sudden pain to the foot after twisting may indicate a sprain or fracture, whereas pain and redness at the edge of a toenail may indicate an ingrown toenail or numbness and burning pain may indicate neuropathy.
Proper evaluation and diagnosis of foot pain is essential in planning a treatment. A good general guideline is to compare the injured side to the uninjured side. The doctor will ask you several questions to determine how the problem began. It can be helpful to tell the physician about how and when it started, how it affects you, when it bothers you and what you may or may not have done to make the pain better or worse. A physical exam will be conducted to determine the cause of the pain, and if there are any other injuries. Depending on the pain, the feet will be physically and visually examined at rest, with weight, and non-weight-bearing movement. The foot and arch will be touched and manipulated and inspected to identify obvious deformities, tender spots, or any differences in the bones and shape of the foot and arch. Then the muscles and joints of your foot will be tested. The nerves in the foot will be tested to make sure no injury has occurred there. An X-ray, MRI, or bone scan of the foot and arch may be taken to determine if there are injuries or abnormalities of the bone and/or soft tissues.
When you first notice discomfort or pain in the area, you can try to treat yourself at home with rest, ice, compression, and elevation (RICE) to relieve the symptoms. Rest will allow the tissues to heal by preventing any further stress to the affected area. Crutches should be used if you have difficulty putting weight on the foot. Using ankle and foot supports may also provide rest, comfort, and support to the affected area. Ice should be applied to the area for no longer than 20 minutes. The ice may be put in a plastic bag or wrapped in a towel but not directly on the skin. If more discomfort occurs, stop icing immediately. Compression and elevation will help prevent any swelling of the affected tissues.
Over-the-counter medications can also be used to reduce discomfort and pain. There are two types of over-the-counter medications that may help with the pain and swelling of foot pain. Acetaminophen (Tylenol) will help reduce the pain, while a non-steroidal anti-inflammatory such as aspirin, ibuprofen (Motrin), or naproxen (Naprosyn) can help lessen the pain as well as reduce the inflammatory response. Caution should be taken when using these drugs; dosage should not exceed the labeled directions, and medications may need to be taken with food.
When to seek help for foot pain
When the pain begins to interfere with your daily activities, or if you cannot perform your activities without pain, you should consider seeking medical attention. Other signs that you should seek medical care are if the area looks deformed, you have loss of function, change of sensation, a large amount of swelling with the pain, prolonged change of skin or toenail, the affected area becomes warmer than the
surrounding area or if symptoms increase or worsen.
Treatments are directed toward the specific cause of the pain. Once the severity and cause of foot pain is determined treatment can begin to correct and or treat the cause.
Therapies may be used to treat foot pain, including electrical medical devices such as ultrasound, various forms of electrical stimulation, LED light therapy (laser), and/or manual therapies to reduce pain and increase circulation to the area to promote healing.
The podiatrist may order rest or modification of your exercise routine to maintain your fitness level, such as doing alternate activities that can be performed so the injured area is not made worse. For example, instead of running, he or she may suggest that you cycle, use elliptical trainers, step machines, swim or use ski machines to minimize impact and allow you to maintain and improve your fitness.
Corrective prophylactic measures
New shoes or the replacement of shoe insoles or orthotics can help prevent and treat foot pain. Proper footwear fitting, including lacing and socks are important when purchasing shoes. Additional supports can be added to the shoes such as heel pads or cushions, arch supports, and various wedges to help maintain the foot in a proper position. Remember, athletic shoes wear out after a while. A good rule of thumb is to replace your shoes every six months or more often if you wear them a lot.
Muscle strengthening and flexibility
You may be given exercises to increase the strength, flexibility and stability of the affected area, and to correct muscles that may not be balanced. Flexibility helps to make muscles stronger and less likely to be injured.
The podiatrist will also order medications to control inflammation or symptoms. In some cases, based on the cause of the pain, surgery may be necessary.
To prevent injuries and pain, a general physical exam and a foot exam may be recommended before starting any exercise program. If you have conditions such as gout, diabetes, certain types of arthritis, and neuropathies, they should be treated before beginning any exercise program. If you have had an injury to your foot or ankle, it is best to have the area evaluated by the podiatrist to get the okay to resume exercise. Proper technique and a gradual increase in activity can help you develop good biomechanics that can prevent foot injury and pain. Properly fitting shoes and proper foot hygiene can also prevent foot pain.
Remember, if you feel pain when working out or walking, try decreasing the intensity of the workout or walking less. If the pain persists, stop immediately and see a podiatrist to discover the source of the pain. Pushing through pain often results in injury. Foot pain is not normal and is there to tell you something is wrong. Get help.
A declaration by Minister of State for National Security Keith Bell that authorities cannot shut down the web shop industry sent the wrong signal to law enforcement agencies, according to Bahamas Christian Council President Rev. Dr. Ranford Patterson and Free National Movement (FNM) Chairman Darron Cash.
Both men, who were contacted by The Nassau Guardian for comment, said Bell's statement suggested that law enforcement agencies should disregard the law.
On Friday, Bell said the web shop industry "is here to stay".
He suggested that despite the police force's efforts, it cannot shut down the industry.
Patterson said he was "disappointed" in the minister's statements.
"We might as well say that we have no laws against anything," Patterson said. "If we believe that a group of persons can break the law and that it's going to flourish as a law that's being broken, then our country is in trouble.
"We are in serious trouble if the [junior] law enforcement minister is saying that there is no hope for enforcing the laws that are on the books.
"I'm very disappointed that he would make a statement like that. Even if he believed it, he shouldn't say it."
Bell was a guest on the radio talk show "Real Talk Live" hosted by Ortland Bodie on More 94.9 FM when he made the comments.
"The case is before the court," Bell said. "And we are stopped from speaking too much about it, but I do agree with you, Mr. Bodie, that it is here to stay.
"We could seek to enforce. We could seek to do as much as we possibly want, but we will continue to have that challenge."
Cash said Bell's comments "shocked" him and he called on Prime Minister Perry Christie to reprimand him.
"If minister Bell is speaking for the government, then [Christie] must say so. If he is not, then Mr. Bell must resign or be terminated," Cash said.
"If he is speaking for himself, then with these latest utterances it is now entirely inappropriate for [Christie] to retain minister Bell in office.
"With no urging from anyone, Mr. Bell has already signaled to the Bahamian people that he will not relentlessly enforce the laws of The Bahamas. He has already given up and thrown in the towel.
"The law enforcement agencies will take their cues from the minister, and his example is a bad example."
However, while Cash was critical in his response, the web shop industry was also allowed to flourish under the FNM administration with no serious attempt to shut it down.
Both the FNM and Progressive Liberal Party had promised a referendum on gambling.
The government held a referendum on January 28 and asked voters if they supported the taxation and regulation of web shops and the creation of a national lottery.
The majority of people who voted in the referendum said no to both questions.
More than nine months after the January referendum, the status quo remains as a legal challenge brought by web shop owners is tied up in the Supreme Court.
Two days after the bodies of a woman and her daughter were found floating in waters near Prince George Wharf, officials discovered her abandoned car, which according to an eyewitness was parked near Fort Charlotte on Wednesday.
The Nassau Guardian meanwhile confirmed that police were yesterday questioning a man in connection with the deaths, which were still classified as sudden deaths.
The bodies of Amanda Seymour-Burrows, 32, and her five-year-old daughter, Taja Burrows of Stapledon Gardens, were found on Tuesday morning by defence force marines.
Seymour-Burrows' car, a blue Nissan Sentra, was discovered by police around 7:30 a.m. yesterday, west of the Cricket Club on West Bay Street, Assistant Superintendent Ken Strachan told reporters on the scene.
The eyewitness, who works in the vicinity where the car was parked, said she watched as a man parked it under a tree just behind the Cricket Club.
"At 6:45 [Wednesday] morning while waiting on my boss to open up I saw a blue Sentra with a white sticker pass me with a male gentleman with Rasta like locks," said the eyewitness, who spoke on condition on anonymity.
"Less than five minutes [later] the same person came from the back of [the Cricket Club] with some clothes in his hand. He walked past my vehicle and went out the main entrance [at Haynes Oval]. I didn't know the cause of it but he kept looking back."
The eyewitness said when the man emerged from the back of the Cricket Club he had taken off the gray tam he was wearing while driving the car and had a peach and white towel in his hand.
Strachan said police hope the discovery of the car will boost their investigation as it is one of the first clues that police have uncovered in the case.
"We are concerned about the circumstances surrounding this situation. At this time our investigators are checking to see if there is anything untoward with the car," Strachan said.
When defence force marines pulled the bodies from the waters, the girl was wearing pajamas, police said.
New York City has a zillion charms, but it may not be the ideal place to celebrate Halloween. Here's the problem -- where do you display your jack-o'-lantern if you live in an apartment building with no porch?
Then again, my family and I are New Yorkers, and a little defect like this was not going to keep us from carving scary faces into pumpkins. As a kid, it was the kind of art project I loved, even though -- or because? -- it was so messy. It also was kind of dangerous, given the sharp knives required.
Some years my mom would get ambitious and turn the pumpkin seeds into a snack. It was a lot of work. We had to separate the seeds from the fibrous pulp, wash them thoroughly, then dry them on towels before we roasted them. Drying the seeds was a particular ordeal. They tended to stick to the towels, and those that didn't stick to the towels could end up sticking anywhere, floor to ceiling.
But the finished product was wonderful: nutty, chewy, salty, seasonal. I missed them!
So this year, with Halloween looming, I decided to cast toasted pumpkin seeds as the star of a healthy snack mix. A delight for young or old, it makes a great afterschool treat, or an appetizer at a Halloween party.
And I've managed to eliminate the sticking-to-the-towel problem.
Finding the best way to toast the seeds took several trials. I tried high-heat roasting and low-heat roasting before deciding -- following a tip from a Twitter buddy -- that sauteing them in a skillet on top of the stove produced the most succulent result. The sticking-to-the-towel thing? Just dry the wet seeds in the oven for 10 minutes before toasting them in the skillet. No towels required.
And by the way, pumpkin seeds -- like most seeds -- are very good for us. They're a great source of magnesium and zinc, as well as omega-3 fatty acids. And then there are the economic and ecological bonuses. The seeds are free, a by-product of the pumpkin carving. It's not unlike being able to make a chicken stock out of the bones of a roast chicken.
Speaking of healthfulness, this recipe pairs the pumpkin seeds with a fellow good-foryou all-star -- chickpeas. A staple of soups, stews and salads, chickpeas lately have been popping up as a crispy snack. Who knew they could cross over into potato chip land? And it's easy, too. Just dry them, toss them with a bit of oil (and spices, if you'd like), then bake them in a 400 degrees F oven for 25 to 35 minutes.
I rounded out this snack mix with dried cranberries and nuts. It happens to be cranberry season, but any one of your favorite dried fruits would do, including cherries, apricots and raisins. Nutwise, I'm partial to pistachios but, go with what you like best.
As for the seasoning, extra-virgin olive oil and salt comprise a simple and tasty accent. But depending on the occasion and guests, you could jazz it up, adding curry powder, smoked paprika or dried rosemary.
Healthy Halloween Snack Mix
Start to finish: 1 hour 15 minutes (20 minutes active)
Makes about 3 cups
15-ounce can chickpeas, drained and rinsed
2 tablespoons olive oil, divided
2 teaspoons spice blend, such as curry powder, garam masala, chili powder, divided (optional)
Kosher salt and ground black pepper
1 3/4 cups raw pumpkin seeds, cleaned and drained, but not patted dry
3/4 cup dried cranberries, dried cherries, raisins, or a mix
3/4 cup unsalted raw or roasted pistachios, peanuts, almonds or cashews
Heat the oven to 400 degrees F.
Dry the chickpeas thoroughly by spreading them on a large plate and patting them dry with kitchen towels. Transfer to a bowl, then toss with 1 tablespoon of the oil, 1 teaspoon of the spice blend, if using, and salt and pepper to taste. Once the chickpeas are evenly coated, transfer them to a baking sheet and spread them in a single layer. Bake on oven's middle rack until golden and crispy, 25 to 35 minutes, shaking the tray to toss after the first 15 minutes. Remove the baking sheet from the oven and transfer the chickpeas to a serving bowl. Reduce the oven to 300 degrees F.
Arrange the pumpkin seeds in a single layer on the sheet pan. Bake on the oven's middle rack for 10 minutes.
After the pumpkin seeds have baked, in a large skillet over medium, heat the remaining tablespoon of oil. Reduce the heat to mediumlow, add the pumpkins seeds and cook, stirring, for 7 to 10 minutes. Add the remaining teaspoon of spice blend, if using, and salt and pepper to taste. Continue to cook, stirring, until the pumpkin seeds are golden and crispy, another 3 to 5 minutes.
Transfer the seeds to the serving bowl. Add the cranberries and pistachios and toss well.
Nutrition information per 1/4 cup serving: 305 calories; 180 calories from fat (59 percent of total calories); 20 g fat (3 g saturated; 0 g trans fats); 0 mg cholesterol; 21 g carbohydrate; 4 g fiber; 7 g sugar; 14 g protein; 335 mg sodium.
Blue Curry is a Bahamian artist currently living in London, who flies his flags in Santa Fe, New Mexico.
Known primarily for his installation works that broach cultural and historical themes, in 2013 Curry was asked to take part in Unsettled Landscapes, a biennial exhibition featuring the work of artists from Nunavut all the way to Tierra del Fuego, and countries in between.
Held at Site Santa Fe, Unsettled Landscapes opened in July 2014. The exhibition examines the "urgencies, political conditions and historical narratives that inform the work of contemporary artists across the Americas". Each work in the show responds to three themes: landscape, territory and trade.
Curry's childhood memories of a tourism-saturated Downtown Nassau were the catalyst for his proposal for Unsettled Landscapes.
"I started by remembering how, as a boy, the cruise ships would come into Nassau Harbour and how dramatic the difference was between just walking around kind of two-story or four-story buildings, and suddenly something the size of a cruise ship comes in and creates this new city," he said.
Seeing the cruise port through a sculptor's eyes, Curry noted the port's shifting shape each time one of the massive vessels arrived or left.
"I'd often see the cruise ship port as a sculptor, because, if you look at the ships, on no two days, does that combination of ships in the port look exactly the same. So I would see it as sculpture and the combinations of the ships coming in, the way they dock and the formations they make, as a sculpture."
Looking to the past for inspiration again, Curry drew on his knowledge of Fort Fincastle and its historical flagpole, which served as an effective communication method for the port, Nassau's residents and incoming ships, in years gone.
"That was at a time when you could look to the top of that hill and see the flagpole - people did commonly know what the flags stood for, so they knew what was going on in Nassau Harbour," said the artist. "Time progressed and flagpoles became obsolescent. Beyond that, the downtown port became predominantly a port for cruise liners, so it served no more purpose. At one moment that flagpole would have been so important, and it has no relevance at all now."
With his wheels turning, Curry offered the concept of presenting Downtown Nassau as a "site for sculpture and installation, rather than a site for just
consumption" to Unsettled Landscapes' curatorial team. His proposal began with the installation of a live video camera taping the port and displaying the "sculptural formations of cruise ships coming in and out".
In a twist on the Fort Fincastle flag post, the artist recreated a signal mast outside of the Site Santa Fe gallery. Curry highlights the impact of The Bahamas' largest industry on its landscape with a pole of nondescript, patterned beach towels fashioned into flags. Each flag represents one of the 40 cruise lines expected to arrive in Nassau Harbour for the duration of Unsettled Landscapes. Inside the Site Santa Fe gallery, the installation is complemented by a projected broadcast of the live streaming from the video camera situated in Nassau and shelves of meticulously folded flags representing the ships that are not currently in Nassau Harbour.
"It's the responsibility of the gallery staff, according to the cruise ship schedules, to raise and lower flags when ships are in the port of Nassau," said Curry. "...One sculpture in Nassau activates another in Santa Fe. Just like cruise ships, it's always changing. There is not really a day that the flag poles always look the same."
Curry has pointed out the symbolism involved in his use of the beach towels as flags.
"The beach towel I'm using it in a sly way," he said. "It is a means of conquest. If only for a day, when tourists go to the beach, they throw these towels down, and they can occupy a beach for a day. This sort of taking over of space that tourists do on a daily basis maybe doesn't affect us, but maybe psychologically it does, as a very small act of conquest. I'm interested in the beach towel as a material that you can use to possess a piece of land, a piece of the beach, if only for the day."
The Unsettled Landscapes exhibition will be up until January 2015. Those interested in finding out more about the space are encouraged to visit its website at https://sitesantafe.org/. More information about Blue Curry and his work as well as a link to his installation's live video stream can be found online at http://www.bluecurry.com/index.html.
Jump: Curry examines beach towels as tools of conquest
Sandals Royal Bahamian donated several bags of linen and towels to the Red Cross last week to aid victims of the recent flooding throughout The Bahamas.
Brenda-Lee Rolle, welfare officer at the Red Cross, said some of the donated bedding and towels were given to Urban Renewal offices in the affected areas of Pinewood Gardens and Nassau Village. She said other items were shipped to Acklins to assist several fire victims.
"We are always looking for bedding and we really appreciate what you have done," Rolle said.
"Towels are something we don't usually get, so we really appreciate that. To purchase towels is very costly."
Sandals Emerald Bay delivered linen and groceries last week to five families whose homes and properties were damaged by flooding from heavy rains.