Small Business Saturday is an American shopping holiday held on the Saturday after US Thanksgiving during one of the busiest shopping periods of the year
First observed on November 27, 2010, it is a counterpart to Black Friday and Cyber Monday, which feature big box retail and e-commerce stores respectively. By contrast, Small Business Saturday encourages holiday shoppers to patronize brick and mortar businesses that are small and local. Small Business Saturday is a registered trademark of American Express corporation.
In 2010 the holiday was conceived and promoted by American Express via a nationwide radio and television advertising campaign. That year Amex bought advertising inventory on Facebook, which it in turn gave to its small merchant account holders, and also gave rebates to new customers to promote the event.
American Express publicized the initiative using social media, advertising, and public relations. Many local politicians and small business groups in the United States issued proclamations concerning the campaign, which generated more than one million Facebook “like” registrations and nearly 30,000 tweets under the Twitter hashtags #smallbusinesssaturday and #smallbizsaturday
Vegetable oil for deep-frying
1 – can (16.3 oz) Pillsbury™ Grands!™ Flaky Layers refrigerated biscuits
1 – package (8 oz) cream cheese
8 – slices bacon, halved
Toothpicks or skewers
1/2 – cup cinnamon-sugar
- Heat oil in deep-fryer to 350°F.
- Separate dough into 8 biscuits; split each into 2 rounds. Gently stretch out each biscuit half just a bit; add small scoop of cream cheese in center. Wrap dough around cream cheese; seal edges.
- Wrap each stuffed biscuit with half slice of bacon; secure with toothpick.
- Fry bacon-wrapped stuffed biscuits in oil until puffed and golden brown on all sides.
- While warm, toss evenly in cinnamon-sugar. If desired, serve with maple syrup.
Photo Credit: Oh bite it
- 1 envelope unflavored gelatin
- 1-3/4 cups milk , divided
- 2/3 cup sugar
- 6 tablespoons HERSHEY’S Cocoa
- 1 tablespoon light corn syrup
- 2 tablespoons butter
- 3/4 teaspoon vanilla extract
- 1 cup (1/2 pt.)cold whipping cream
- 1 baked 9-inch pie crust or crumb crust , cooled
- 1/4 cup HERSHEY’S Syrup
- Sprinkle gelatin over 1 cup milk in medium saucepan; stand several minutes to soften.
- Stir together sugar and cocoa; add to milk mixture. Add corn syrup. Cook, stirring constantly, until mixture boils. Remove from heat. Add butter; stir until melted. Stir in remaining 3/4 cup milk and vanilla. Pour into large bowl. Cool; refrigerate until almost set.
- Beat whipping cream in small bowl on high speed of mixer until stiff. Beat chocolate mixture on medium speed until smooth. On low speed, add whipped cream to chocolate mixture, beating just until blended. Pour into prepared crust; refrigerate* until set, at least 3 hours. Just before serving, drizzle each pie slice with chocolate syrup. Cover; refrigerate leftover pie. Makes 8 servings.
WE AT BE LIKE WATER BELIEVE THAT WE ARE ALL PART OF THE LEARNING EXPERIENCE, SO WE WANTED TO REACH OUT TO OUR FRIENDS & FANS TO SAY WE APPRECIATE YOUR SUPPORT
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SO, IF YOU HAVE A STORY OR TOPIC YOU WANT TO SHARE WITH US, JUST LEAVE IT IN THE COMMENT SECTION WITH A LINK TO YOUR TOPIC AND WE WILL POST IT ON BLW,
OF COURSE THE TOPIC HAS TO BE SHARED WITH OUR OWN PHILOSOPHIES. THANK YOU AGAIN!
Here are seven health benefits of cashews.
Cashews are ripe with proanthocyanidins, a class of flavanols that actually starve tumors and stop cancer cells from dividing. Studies have also shown that cashews can reduce your colon cancer risk. Their high copper content also endows the seed with the power to eliminate free radicals and they are also good sources of phytochemicals and antioxidants that protect us from heart disease and cancer.
Cashews have a lower fat content than most other nuts and most of it is in the form of oleic acid, the same heart-healthy monounsaturated fat found in olive oil. Studies show that oleic acid promotes good cardiovascular health by helping to reduce triglyceride levels, high levels of which are associated with an increased risk for heart disease. Cashews are wonderfully cholesterol free and their high antioxidant content helps lower risk of cardiovascular and coronary heart diseases. The magnesium in cashews helps lower blood pressure and helps prevent heart attacks.
Hair and Skin Health
Cashews are rich in the mineral copper. An essential component of many enzymes, copper plays its part in a broad array of processes. One copper-containing enzyme, tyrosinase, converts tyrosine to melanin, which is the pigment that gives hair and skin its color. Without the copper cashews are so abundant in, these enzymes would not be able to do their jobs.
Cashews are particularly rich in magnesium. It’s a well-known fact that calcium is necessary for strong bones, but magnesium is as well. Most of the magnesium in the human body is in our bones. Some of it helps lend bones their physical structure, and the remainder is located on the surface of the bone where it is stored for the body to use as it needs. Copper found in cashews is vital for the function of enzymes involved in combining collagen and elastin, providing substance and flexibility in bones and joints.
Good for the Nerves By preventing calcium from rushing into nerve cells and activating them, magnesium keeps our nerves relaxed and thereby our blood vessels and muscles too. Too little magnesium means too much calcium can gain entrance to the nerve cell, causing it to send too many messages, and leading to too much contraction.
Insufficient magnesium leads to higher blood pressure, muscle tension, migraine headaches, soreness and fatigue. Not surprisingly, studies have demonstrated that magnesium helps diminish the frequency of migraine attacks, lowers blood pressure and helps prevent heart attacks.
Data collected on 80,718 women from the Nurses’ Health Study demonstrates that women who eat at least an ounce of nuts each week, such as cashews, have a 25% lower risk of developing gallstones.
People who eat nuts twice a week are much less likely to gain weight than those who rarely eat nuts. Cashew nuts are indeed relatively high in fat, but it is considered “good fat.” This is attributable to the ideal fat ratio in the nut, 1:2:1 for saturated, monounsaturated, and polyunsaturated, respectively, which is recommended by scientists for tip-top health. Cashew nuts contain less fat than most other popular nuts, including peanuts, pecans, almonds and walnuts. They are dense in energy and high in dietary fiber, making them a very valuable snack for managing weight gain.
Photo Credit: http://www.roadtripsrus.com
Credit: Health Diaries
Jeff Bliss criticized her for freaking out on kids who didn’t get the classroom material in her World History class. Jeff Bliss told reporters the altercation occurred when he questioned the teacher about why his class didn’t have more time to prepare for the STAAR examination.
After a verbal exchange, Phung told him to stop complaining and to leave her class. That’s when Bliss’s classmate began recording this viral video. In it, Jeff Bliss unloads on his teacher’s style of instruction — specifically critical of her passing out worksheets rather than engaging the class in fruitful discussions.
Jeff Bliss’ mother is a teacher at another large district in North Texas. The 18-year-old is currently a sophomore because he dropped out of school for a year. Only then did he discover the value of education.
“What I soon realized is without that education I’m not going to make any steps forward into my future,” he said.
Jeff Bliss didn’t know a fellow classmate recorded his rant, but he’s not embarrassed. The school’s principal requested a meeting with him on Thursday to discuss what happened but so far, Jeff Bliss has not been reprimanded.
- One 9-inch-long loaf seeded rye bread, cut into 1-inch cubes
- 4 tablespoons unsalted butter
- 1 large sweet onion, such as Vidalia, halved and thinly sliced
- 1 celery rib, cut into 1/4-inch dice
- 1 teaspoon chopped sage
- 1 teaspoon thyme leaves
- 1/2 pound piece of slab bacon, sliced 1/2 inch thick and cut into 1/2-inch dice
- 2 1/2 cups chicken stock or low-sodium broth
- 1 egg
- 2 1/2 teaspoons kosher salt
- 1/2 teaspoon freshly ground pepper
- Preheat the oven to 375°. Lightly butter a 9-by-13-inch baking dish. On a large rimmed baking sheet, toast the rye bread cubes for about 15 minutes, tossing once halfway through, until lightly golden and dry. Transfer the bread to a large bowl.
- In a skillet, melt the butter. Add the onion and celery; cook over moderate heat until tender, about 10 minutes. Add the sage and thyme and cook until fragrant, about 1 minute. Scrape into the bowl with the bread.
- Wipe out the skillet. Add the bacon and cook over moderate heat until browned, about 10 minutes. Using a slotted spoon, transfer the bacon to the bowl with the bread. In a medium bowl, whisk the chicken broth with the egg. Pour over the bread mixture and add the kosher salt and pepper. Toss until the bread soaks up the liquid. Scrape into the prepared baking dish and cover with foil. Refrigerate for at least 1 hour or overnight.
Bake the stuffing for about 30 minutes, until hot throughout. Remove the foil and bake for about 30 minutes longer, until the top is lightly golden. Serve hot or warm.
Credit: Food & Wine
This day was created as a day to recall and note some of the totally and absolutely absurd things in history, in our country and in our lives
National Absurdity Day is also a day to have fun and do crazy, zany and absurd things. Everyone has an excuse today to let out the absurd antics that are hidden inside of them. You can do things that you have wanted to do that make absolutely no sense at all, and it will be okay because you will be celebrating National Absurdity Day.
Photo Credit: Zap2it
- 1 cup (2 sticks) butter or margarine , melted
- 1-1/2 cups sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 2/3 cup HERSHEY’S Cocoa
- 1/4 cup milk
- 1-1/4 cups chopped pecans or walnuts , divided
- 1/2 cup (1 stick) butter or margarine
- 1-2/3 cups (10-oz. pkg.) REESE’S Peanut Butter Chips
- 1 can (14 oz.) sweetened condensed milk (not evaporated milk)
- 1/4 cup HERSHEY’S SPECIAL DARK Chocolate Chips or HERSHEY’S Semi-Sweet Chocolate Chips
- Heat oven to 350°F. Grease 13x9x2 baking pan.
- Combine melted butter, sugar, eggs and vanilla in large bowl; beat well. Add flour, cocoa and milk; beat until blended. Stir in 1 cup nuts. Pour into prepared pan.
- Bake 25 to 30 minutes or just until edges begin to pull away from sides of pan. Cool completely in pan on wire rack.
- Melt 1/2 cup butter and peanut butter chips in medium saucepan over low heat, stirring constantly. Add sweetened condensed milk, stirring until smooth; pour over baked layer.
- Place chocolate chips in small microwave-safe bowl. Microwave at MEDIUM (50%) 45 seconds; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, just until chips are melted when stirred. Drizzle bars with melted chocolate; sprinkle with remaining 1/4 cup nuts. Refrigerate 1 hour or until firm. Cut into bars. Cover; refrigerate leftover bars. Makes about 24 bars.