Shopping Product Reviews

Online Fax – Changing the way we view fax messaging

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Online faxing is so revolutionary that it has completely changed the way we perceive fax machines. This new technology is more reliable, secure, and much faster than traditional fax methods. What gives it the edge is its exceptional features which include:

– Faxing on the go. With online faxing, you can use full mobility and take a “portable” fax machine with you wherever you go. Online faxing does not require you to be at the fax machine to send and receive your fax messages because every transaction is done using your computer. Knowing this fact, you can deduce that with online fax, you will be able to access your fax messages even if you are on the other side of the world and in a totally different time zone. You can even use your cell phone or PDA to access your messages. Everything you need to be online.

– No new equipment required. If you have a computer at home or in the office and want to sign up for online fax service, you don’t need to buy an additional fax machine or install a second phone line. All you need is a computer, an Internet connection, an email address, and a subscription with an online fax provider.

– Automatic Message Forwarding. This is a very interesting thing about online faxing. When using older fax machines and you hear a fax busy tone at the other end, you will have to redial the number over and over again until the fax busy tone disappears and you can send your message. With online fax, you don’t have to redial the number because after you click “SEND”, your message is now the responsibility of your online fax provider. They will be the ones to forward it in case your recipient’s fax machine is busy.

– Digitized freedom. After you compose the document that you want to send as a fax, you can send it immediately without having to print it first. If you need to send it to multiple recipients, you can do so without redialing or repeating the process over and over again. You’ll even have the option to store your sent faxes, so if you need to access them again in the future, they’re just stored in a folder in your email. You can even save drafts of your fax message. For example, if you’re late for an appointment and you haven’t finished writing your fax message yet, you can simply send it as a draft and continue writing it the next day.

– Alert functions. After sending your fax message, you will be informed by email that your message has been sent successfully. This feature can be very useful and practical when you are sending important fax messages. Of course, that also eliminates the need to call your recipient to confirm whether they have received the fax message successfully and whether or not it is missing pages.

Sports

George Washington is Class of A-10

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It’s no surprise that the Colonials have been in the top 20 for most of the year. What’s amazing is that they’ve basically flown under the radar for most of this year, despite returning four starters from last year’s team that won 22 games, the Atlantic 10 tournament title, and clinched its first NCAA tournament bid. since 1999. This is a seasoned deep team about to do some damage in March.

This year’s edition of The Colonials is the culmination of a two-year master plan by HC Karl Hobbs. In 2004, as Xavier and St Joe’s swept the Atlantic 10 en route to the Elite Eight, Hobbs played with his sons and went on to win 18 games, plus earn an NIT wild card. Last year’s club returned to the top seven scorers of 2004 and won the conference before losing to Georgia Tech in the first round of the Big Dance.

The 2006 edition returns intact except for the unsuspecting TJ Thompson (13.2 ppg), whose long-range shooting and leadership will be sorely missed. Thompson had started 117 straight games for the Colonials before graduating. While Thompson is a significant loss, Hobbs would rather see the glass 4/5 full than 1/5 empty.
And for good reason. George Washington is 10-1 and the only team in the Atlantic 10 with five players averaging double figures.

The Colonials are led by guard JR Pinnock, who is averaging 15.4 points per game. Pinnock was the A-10 Sixth Man of the Year last year and will be seriously considered for Player of the Year this year. Pinnock is joined in the backcourt by floor general Carl Elliot, who is averaging 11.1 points per game while losing 4.4 cents per outing. Both guards are 6’5″ and solid rebounders.

PF Mike Hall is second in scoring with 13.1 points per game and also captures 7.6 boards. A tireless worker, Hall has a non-stop drive and has become the heart and soul of the team. SF Omar Williams 7.3 ppg has selflessly put his game on hold to become the best defensive stopper on the team. His extra-long wingspan makes him particularly annoying to opposing scorers.

In the center we have second team A-10 and first team All-Name, Pops Mensah-Bonsu. Pops arrives via London and is the most athletic of the Colonials. Bonsu averages 11.6 ppg and 7.6 rpg. Pop’s biggest problems have been fouls (he defies everything, 130 blocks in his career) and free throws (he makes Shaq look like Steve Kerr).

Maureece Reece is a talented sophomore guard who is first out of the pine tree. Reece broke many of Wilt Chamberlain’s long-standing HS records in Philadelphia and is averaging 11.3 points per game in his debut season. Freshman Montrell McDonald (5.8 ppg) and LSU transfer Regis Koundija (4.3 ppg/2.7 ppg) are the other key reserves getting double-digit minutes.

Before tonight’s game against St. Louis, the Colonials’ only loss was a 79-58 blowout to a very tough team from North Carolina State. The Wolf Pack is in the top 10 in the country in almost every statistical category and is #1 in %GFR Allowed. NC State limited GW to just 31% shooting, which might have been somewhat helped by a scheduling quirk that saw the Colonials go without a game the previous fourteen days. George Washington has quality wins against Maryland and Temple.

George Washington has gotten off to a relatively slow start against points this year at 3-2, but should be profitable in certain situations during A-10 play. The Colonials are 25-15 over the past three years as favorites and a fattening 24-13 wallet in A-10 play. Talented, experienced and deep. Keep an eye out for George Washington as you’ll likely see many more in March!

Tours Travel

Bread pudding from humble origins to the best restaurants

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As a child, I despised certain foods that I was sure I didn’t like even though I hadn’t tried them! Foods on my “will not eat” list include peas, coleslaw, broccoli, liver, tomatoes, lamb, mince pie, and bread pudding. A pudding made with bread didn’t sound good to me. As my taste buds matured, I found that I really liked most of these foods, especially bread pudding!

Anyway, for me, the name “bread pudding” doesn’t even come close to describing this truly delicious dessert. One of our favorite restaurants serves this golden whole wheat flan with a thick, creamy sauce that makes for a truly memorable dessert. You can even serve bread pudding for breakfast or brunch.

Did you know that bread pudding is an ancient dessert with humble origins in 13th century England? It was first known as a “poor man’s pudding” as it was made from leftover stale bread that was simply soaked in water, to which a little sugar, spices, and other ingredients were added. We still make bread puddings with bread, but the breads are often made especially for this pudding and the types are quite varied; breads such as brioche, challah, croissant, panettone, French, Italian, raisin bread, or scones.

Today, we are not content with simply soaking bread in water; instead, we use a rich mixture of milk or cream custard, eggs, sugar, vanilla, and spices. Sometimes even nuts, chocolate, fruit zest, alcohol, candied, dried or fresh fruits are added for more flavor and texture. The result is a rich, creamy, and decadent dessert that has now found its way onto the dessert menus of many fine restaurants.

Bread Pudding With Bourbon Sauce

1 pound French-style bread

3 1/4 cups of milk

3 eggs

2 teaspoons Watkins vanilla

3/4 cup granulated sugar

1/4 teaspoon Watkins cinnamon

1/4 cup of walnuts

1/4 cup grapes (optional)

Bourbon sauce, follow the recipe

Break the bread into medium pieces. Add sugar and cinnamon. Mix milk, lightly beaten eggs and vanilla. Add to the bread mixture. Place 1/2 mixture in a saucepan. Layer nuts and raisins, if using. Cover with the rest of the mixture. Bake at 350 degrees F for 30 minutes or until lightly golden. Serve hot with bourbon sauce.

bourbon sauce

1 cup granulated sugar

6 tablespoons butter, melted

1/2 cup buttermilk

1 tablespoon bourbon

1/2 teaspoon bicarbonate of soda

1 tablespoon white corn syrup

1 teaspoon Watkins vanilla

In a saucepan mix all the ingredients. Bring to a boil for 1 minute. Serve warm. For bread pudding.

Apple Pie Bread Pudding – Slow Cooker Recipe

Watkins Cooking Spray

3 beaten eggs

2 cups milk, half and half, or light cream

1/2 cup of sugar

1/4 teaspoon Watkins Cinnamon or Apple Baking Seasoning

1 21-ounce can thick apple pie filling

6-1/2 cups cinnamon raisin bread cut into 1/2-inch cubes, dry* (4-1/2 cups dry)

Whipped cream or vanilla ice cream (optional)

1. Lightly coat inside of 3-1/2- or 4-quart slow cooker with nonstick cooking spray; set aside.

2. In a large bowl, mix the eggs, milk, and sugar. Gently add the pie filling and bread cubes. Pour the mixture into the prepared pot.

3. Cover and simmer 3 hours until a knife inserted near center comes out clean (mixture will puff up). Remove the liner from the pot, if possible, or turn it off. Let stand, uncovered, 30 to 45 minutes to cool slightly before serving (pudding will fall apart as it cools).

4. To serve, spoon the bread pudding onto dessert plates. If desired, top each serving with a scoop of whipped cream or a scoop of vanilla ice cream. Makes 6 servings.

*Note

To make 4-1/2 cups of dry bread cubes, you will need 8 to 9 slices of fresh bread. Spread bread cubes in a single layer in a 15x10x1-inch baking pan. Bake, uncovered, in a 300 degree F oven for 10 to 15 minutes or until set, stirring twice; Cold.

apple bread pudding

3/4 cup grapes

1 teaspoon Watkins cinnamon

1/2 loaf of good 1 day old bread, 4 cups cubed

4-5 apples, peeled, cored, and cut into 1-inch pieces

1/4 cup unsalted butter

1/3 cup dark brown sugar

3/4 cup chopped walnuts, toasted

1 cup of milk

1 cup cream

1/4 cup butter

2/3 cup brown sugar

2 eggs

3 egg yolks

1 teaspoon Watkins cinnamon

1/4 Teaspoon Watkins Ginger

1/4 teaspoon Watkins nutmeg

1/4 teaspoon Watkins cloves

1 teaspoon salt

Butter an 8 x 8 square baking dish. Heat oven to 350 degrees F. Mix raisins with cinnamon and set aside in a separate bowl.

Place the bread cubes in the oven for about 8 minutes, stirring occasionally, to toast.

In a large skillet, sauté the apple chunks with the butter and brown sugar until golden brown and just tender. Mix the apples, grapes and walnuts.

In a small saucepan heat milk, cream, butter, and brown sugar until melted. Remove from heat and whisk in the eggs and egg yolks. Beat the spices and salt.

Mix the toasted bread with the apple mixture. Pour into an 8 x 8-inch baking dish and pour in the cream mixture. Let sit for an hour, if you have time, to absorb or bake right away. Bake for about 45 minutes or until set. Let cool for at least 20 minutes before serving.

Served with caramel sauce.

Note

1 3/4 teaspoons Watkins Apple Bake Seasoning can be substituted for the cinnamon, ginger, nutmeg and cloves in the egg mixture.

caramel sauce

2 cups of cream

1 1/2 cups of sugar

1/4 cup of water

pinch of salt

1/4 cup butter

Heat the cream in a small saucepan over low to medium heat. While heating, add the sugar and water to a large, heavy, high-sided skillet over high heat. Stir until the sugar dissolves, then bring to a boil until it reaches a deep amber color. You’re going for a dark caramel here, because you’ll be adding cream, so don’t flinch and take it off the heat when it’s still a pale golden brown!

Remove from the heat and beat the cream. Be very careful and add the cream slowly – the caramel will bubble violently! Add the pinch of salt and butter and mix gently. Cook over low heat until slightly reduced. Makes approximately 3 cups. This will keep in the fridge for at least two weeks.

Apple Bread Pudding with Vanilla Sauce

4 cups soft bread cubes

1/4 cup of grapes

2 cups of peeled and sliced ​​apples

1 cup brown sugar

1 3/4 cups of milk

1/4 cup butter or margarine

1 teaspoon Watkins cinnamon

1/2 teaspoon Watkins vanilla extract

2 beaten eggs

vanilla sauce

1/4 cup white sugar

1/4 cup brown sugar

1/2 cup of milk

1/2 cup of margarine

1 teaspoon Watkins vanilla extract

Preheat oven to 350 degrees F (175 degrees C). Grease a 7×11-inch baking dish.

In a large bowl, combine the bread, raisins, and apples. In a small saucepan over medium heat, combine 1 cup brown sugar, 1 3/4 cups milk, and 1/4 cup butter or margarine. Cook and stir until the margarine is melted. For over the bread mixture in a bowl.

In a small bowl, whisk together the cinnamon, 1/2 teaspoon vanilla, and the eggs. For the bread mixture on a prepared plate and for the egg mixture on top of the bread.

Bake in preheated oven for 40 to 50 minutes, or until centers are set and apples are tender.

While the pudding is baking, prepare the vanilla sauce.

Combine 1/4 cup white sugar, 1/4 cup brown sugar, 1/2 cup milk, and 1/2 cup margarine in a saucepan. Bring to a boil, then remove from heat and add 1 teaspoon of vanilla. Serve over bread pudding.

Technology

How to turn a webinar recording into a physical report or book

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There is some very, very good news and that is that you can become a published author almost instantly with the use of the right tools and technological systems.

Running a live webinar is a great way to condense the things you have to say into a short period of time while presenting it live so you’re excited and get instant feedback from everyone on that call.

But did you know that you can take that recording of your webinar and turn it into a written document? In a PDF file that someone can download, read on their computer, print, or read on their iPad.

Did you know you can turn that webinar transcript into a digital book on a marketplace like Amazon Kindle that automatically brings you sales without you having to do a thing?

Did you know that you can turn that book into a physical book? A physical copy where anyone can get their hands on it, there’s a barcode, you can even place it in bookstores or give it away as a lead generation tool.

You can convert your webinar recording to a PDF, Kindle digital book, or physical CreateSpace book.

Converting a webinar transcript to a PDF document is one of the easiest things you can do. This is what you have to do. Export your recorded webinar audio to an MP3 file. Go to a site like oDesk.com. Hire a transcriptionist to listen to that MP3 audio and write everything that was said into a text document. All you have to do is copy and paste that text document into a Word document. Run spell check and proofread it, format it, add table of contents if you want. Go to File, Save as PDF and now you have a document that you can add to your WordPress blog, membership site, training course or even add as a bonus to an existing product or article.

The really cool thing about these different digital marketplaces is that all you have to do is upload a file. You may have to do some editing, but basically you upload a file and now you become a published author.

This is what I mean. If you visit the Amazon Kindle website at kdp.amazon.com, you can register as a Kindle author for free. Click Add New Title, upload a Word document, type your book title, description, keywords, and price. You now have a book that someone can buy directly from amazon.com and read on their iPhone, iPod, iPad, Android, BlackBerry, Mac, or PC.

From a single recording, you have created a PDF document, a digital book. But Amazon also has a service called CreateSpace at createspace.com where, after registering an account, you can upload a Word document, type, type your title and keywords, and use its drag-and-drop, point-and-click front page. editor to design your front and back covers.

Once you upload this Word document to Amazon CreateSpace, they’ll send you a proof copy where you can hold the book in your hands, edit it, and once you’ve made all your changes, you can submit the final book. Now, you’re listed on Amazon where anyone can buy your physical book for a price of their choosing, all because you took a live webinar, said everything you wanted to say, transcribed it, cleaned up that transcript, and now you have a PDF Book, Kindle and Create Space.