Surprising your girlfriend with a beautiful diamond ring is a moment both of you will cherish your entire life. 

motivation for employees

A once in a lifetime occasion, buying a diamond ring should be done carefully as your fiancée will wear it everyday, showing it off to her friends and family members, flaunting your love.

The market is flooded with numerous jewelers and shops claiming to sell the most authentic and beautiful diamonds there are. To make the right choice from the plethora of designs and variety can indeed be a confusing task. It would do you good to be aware of some basic tips on buying diamond jewelry before you buy one for your girlfriend. The ‘four c’s’, color, cut, clarity and carat, are the deciding factors for a diamond’s purity and value. This king of gems comes in all colors, with white being the purest and costliest. Although it is the hardest stone available, diamond can be cut in a variety of fancy shapes and sizes. The shape and cut determines the shine of the gem.

One should choose the shape of the diamond according to your girlfriend’s personality. If she is dainty-- buy a small elegant one; tall and well-buily? go for a large squarish rock. The sparkle of the diamond often holds more importance than the rock’s size. Clarity of the diamond ensures a dazzling shine every time the light passes through the stone. Carat, or the weight of diamond, also contributes to its price and value in the market.

Educating yourself about the ‘four c’s’ will keep you from buying imitations. Even though it is conventional to spend two months salary on your engagement ring, you can buy synthetic diamonds, which will be easier on your wallet. Synthetic diamond has the same physical properties of a real diamond but is more affordable than the real one. Finally, do ask the jeweler to provide a purity certificate, which will serve as a guarantee and later help in insuring your gems.

With rhinoplasy being the second most popular plastic surgery procedure performed in 2004 (according to the American Society of Plastic Surgeons), nose surgery is moving from the realm of the rich and famous into the homes of regular people like you and me. Now that this procedure is more accessible than ever, it’s only natural that you will be exposed to a lot of information about it – some true, some doubtful, some downright false. In this article, we’ll try to address some of the most popular misconceptions surrounding rhinoplasty.

women motivational speakers

1. Every plastic surgeon can do a rhinoplasty surgery – Technically, yes. Most plastic surgeons will have rhinoplasty on their list of performed procedures. However, that doesn’t mean that every plastic surgeon can achieve good rhinoplasty results. Rhinoplasty is a challenging procedure, both from a medical and an artistic point of view. A plastic surgeon must have a thorough understanding of the internal anatomy of the nose and the workings of the respiratory system, so that the reshaped nose is not only aesthetically pleasing, but also fully functional. Since the nose is such a major factor in our face’s overall appearance, the plastic surgeon also needs to have a strong sense of artistry, to create a nose that fits beautifully with the rest of the patient’s face. 2. Rhinoplasty is motivated by vanity – Despite the widely-held belief that people get nose surgery solely for cosmetic reasons, it’s not uncommon for this procedure to correct breathing problems (e.g. a septum deviation) in addition to enhancing the appearance of the nose. At the same time, it has been established that in patients who are unhappy with the appearance of their nose, having rhinoplasty may lead to a physical and emotional transformation that will enhance their self-confidence and ultimately their quality of life. From this perspective, the effect of rhinoplasty is comparable more to a therapeutic treatment than a selfish gratification for the patient’s vanity. 3. Rhinoplasty is painful – Unlike other plastic surgery procedures like breast implants or tummy tuck, rhinoplasty is not usually painful. Most surgeons perform rhinoplasty under general anesthesia, so you will be fully asleep and will not feel a thing. After the surgery, you will have a small nose cast for 7 to 10 days, during which you will most likely feel congested, as if having a cold. The area around your nose and eyes may be swollen and bruised (especially if your nasal bones have been reshaped); however, the overall discomfort you will experience after the surgery is minimal. 4. Everyone will notice you had a nose job – If your nose requires a major change – like removing a large bump – people around you might indeed notice the difference in your nose. However, if your nose needs only a refinement of the bridge or tip, chances are the perceived change in your appearance will be less dramatic than you anticipate. After all, nobody is as intimately familiar with your facial features as you are, so making a minor change to them may not be very obvious to the outside world. Also, keep in mind that a good surgeon will avoid providing you with an “operated-looking nose”, and instead will strive to achieve a balance between your reshaped nose and the rest of your facial features, so they naturally complement each other. 5. Rhinoplasty will get you the nose of your dreams – While having rhinoplasty can dramatically improve the appearance of your nose, there are certain limitations to what a plastic surgeon can do, based on your given bone and skin structure. At the same time, there is a chance that you won’t be fully satisfied with the results of your surgery. Statistics show that between 10% and 15% of rhinoplasty surgeries require a secondary procedure, to either enhance or correct the results of the first. This is sometimes due to the nose healing and developing in ways that the surgeon cannot predict or control. In other cases, the patients’ dissatisfaction with the final results is due to poor communication with the doctor about the intended outcome of the surgery. However, this occurrence is an exception rather than the rule, since most patients report to be happier with their physical appearance after the surgery than before. So what is the key to successfully achieving the nose of your dreams? Going back to point one – it’s carefully researching, selecting and communicating with your surgeon! How long has he or she been performing nose surgeries? What is their surgical accreditation? What does their safety record look like? Take a good luck at images of his or her rhinoplasty patients – does their reshaped nose measure up to your idea of beauty? Can you picture your own nose looking like that? If you do, the next step consists in ensuring that both you and your surgeon have a very clear understanding of what you expect your nose to look like and what is attainable from a medical point of view. Armed with good knowledge and a positive attitude, you’re on your best way to achieving a more attractive and confident YOU!

Introduction

When I first ate Chinese food in the UK in the 1970s, it was really quite unappealing.  Everything came in a gloopy sauce and seemed to taste the same, due to the overuse of monosodium glutamate, supposedly a flavour enhancer but in reality, nothing of the kind.  Then in the 1980s a new breed of Chinese restaurant arrived (at least it took that long to reach the provinces) which provided lighter, tastier Chinese cooking demonstrating regional differences.  There was one drawback, however, which was that this new type of restaurant was much more expensive than the original cheap ‘n tasteless ones.  Consequently, I thought how nice it would be to cook Chinese food at home but I had no idea where to start until BBC TV came to my rescue in the shape of Ken Hom, the USA-born chef of Cantonese parents.

Ken presented Chinese cuisine in such an easily-understandable way, demonstrating techniques and suggesting alternative ingredients should the originals not be available in your local supermarket. The book which accompanied the series, Ken Hom’s Chinese Cookery became my bible and I still have my copy, pages stained with oil drips and smears of sauce.   

To help you on your way to cooking Chinese food at home, I’m going to briefly describe the basic equipment, ingredients and techniques which you need to know so that you can produce some simple and tasty dishes.  I hope you enjoy the article and that it inspires you to get cooking!

Equipment

Although there are many implements and pieces of equipment you can buy, to start on the road to cooking your own Chinese food, you really only need a good knife or two and a wok.  Woks come in all shapes and sizes, they can be non-stick, flat-bottomed, they can even be electric these days but I still prefer my old carbon steel wok with it’s rounded bottom and one wooden handle.  This is a Pau wok. These are readily available in Chinese supermarkets and are much less expensive than other varieties.  There is one important task though, before you will be ready to cook with such a wok and that is to season it.  You will need to scrub it with a cream cleaner to remove any residues of machine oil and dry it carefully. Put the wok on the hob over a low heat.  Rub the inside of the wok with two tablespoons of cooking oil using kitchen towel.  Let the wok heat slowly for 10 to 15 minutes then wipe the inside with more kitchen towel.  The paper will come away black.  Carry on coating, heating and cleaning off until the kitchen towel comes away clean.  Your wok is now ready to use.  After use, wash only in water without detergent and dry thoroughly over a low heat.  You may also apply a little oil if you wish.  This should prevent the wok from rusting but if it does develop rust, just scrub and season again.

As well as the wok, you will need a wok stand, particularly if you have an electric hob.  This keeps the wok stable if you are using it for braising or deep frying.

You will also need something to stir with – any spatula, slice or slotted spoon will do – metal for a metal wok and plastic or wooden for a non-stick wok.

Ingredients

Before you rush out and buy up the whole Chinese section at the supermarket, bear in mind that  some ingredients don’t keep well if left unused.    Just select something simple from your chosen cookery book and buy the things that you need for that then you can expand your selection as you progress through different dishes.

Some common store-cupboard ingredients that you will almost certainly need are dark and light soy sauce, some sort of cooking oil and sesame oil, cornflour and rice wine or sherry.  For more information, see my article Chinese Cooking - Ingredients and Equipment.

Techniques

Stir-Frying

The most well known Chinese cooking technique is stir-frying.  This is where your wok comes into its own as it’s shape and size (at least 14 inches diameter with deep sides) is ideal for quick cooking.   The secret to successful stir-frying is to have all your ingredients ready in advance.

Meat should be cut according to the recipe but normally in thin strips.  Vegetables likewise but in any event should be of similar shapes and sizes to ensure even cooking.  Long thin vegetables such as spring onions, carrots or asparagus are often cut on the diagonal so that more surface area is exposed for quicker cooking.  Measure out sauce ingredients - check the recipe - if they are all added to the dish at the same time, you can put them all in one small bowl.  If cornflour is included, don’t forget to give it a good stir before adding to the other food.

Once you have everything prepared, heat your wok until it is very hot then add oil and using your chosen stirring implement ensure that the oil is evenly distributed over the surface of the wok.  Before you add your ingredients. the wok should be so hot that it is almost smoking - this will prevent the food from being greasy. The exception to this is if you are flavouring your oil with garlic, chilli, spring onions, ginger or salt - these will burn if the oil is too hot.

Now add your other ingredients in the order stated in the recipe and toss them over the surface of the wok ensuring that nothing rests in one place for too long and moving the food from the centre of the wok to the sides.  I suggest that you wear an apron or other protective clothing for this operation as the food often spits due to the high temperature it is cooked at.

Deep Frying

You can use your wok for deep frying but be very careful that it is safely balanced on its stand.  Under no circumstances leave it unattended.  Deep frying in a wok uses less oil than a deep fryer or saucepan but you may find these safer and easier to use.

When deep frying, make sure that the oil is hot enough before adding ingredients or the food will end up very greasy.  Test it by dropping in a small piece of prepared food or a cube of bread.  If the oil bubbles up around what you dropped in then it’s hot enough.  

Make sure that food to be deep fried is dried thoroughly on kitchen paper or drained of its marinade before cooking otherwise it will spit.

motivating a team

Shallow Frying

This is the same as the Western technique.  Fry food on one side, then the other and drain off any excess oil before adding sauce ingredients.  A normal frying pan is fine for this.

Steaming

Steaming is widely used in Chinese cookery.  You can use a bamboo steamer in a wok, a heat-proof plate placed on a rack in a wok or other large pan or you can use a normal European steamer.

If using a bamboo steamer or plate in a wok, bring about 2 inches of water to a simmer.  Put your rack into the wok (if the bamboo steamer is big enough and will sit on the sides of the wok without being in the water, you don’t need a rack) and balance your plate or steamer of food on it.  Put the lid on your steamer or wok and check occasionally to see if the water needs topping up (use water which is already hot).

Whichever method you use, make sure that the food is above the water level and isn’t getting wet.

Braising

As with Western cooking, braising is used for tougher cuts of meat and involves gentle cooking of meat and/or vegetables in flavoured stock.  Red-braising is the technique where food is braised in a dark liquid such as soy sauce which gives the food a red/brown colour.  This type of braising sauce can be frozen and re-used.