We like coffee. Making a pot for one person, however, is a waste of good coffee. Cruising the ‘Net, we found www.coffeegiant.com and we discovered a whole world of options.

We bought a Keurig B40 Elite Brewer. This is one neat machine. It brews K-cups of coffee. Each K-cup produces a perfect cup of coffee. No waste, no excess.

We love the Keurig machine. It is sleek looking and totally efficient. It heats the water in just under a minute. Once the water is hot, you place a K-cup in the machine, push a button and voila- one amazingly great cup of freshly brewed coffee.

We buy the Green Mountain Coffee K-cups. They are all OU certified, and every one of them is a total winner. We have tried the vanilla caramel and the mocha nut fudge in the full caffeine variety. In the decaf department, we have tried all of their flavors.In general, we have found that all the flavors are so good, we have been drinking them without milk and without sweetener. Now that is what we call good coffee.

The best part is that we can have our one cup when ever we want. There is no wasting of vast amounts of coffee. No more burnt coffee because someone left the machine on too long. No more dregs at the bottom of the pot, because there is no pot!

We love our Keurig brewer, and we certainly love the Green Mountain coffee.

Well, what else are they going to smell like? Birds? LOL!

Actually, they’re not supposed to smell fishy. The meat of
a fresh fish is almost odorless. Any smell it may have is
probably the result of something it ate or the type of water
it was in when caught. Fish take on that really fishy smell
only when they’re dead and bacteria and enzymes go to work
at breaking down the tissue.

Fish come equipped with a compound called trimethylamine
N-oxide. Fish scientists think they use this stuff kind of
like antifreeze. It lowers the freezing point of their body
fluids.

And it’s that compound that makes fish smell like fish when
they’re dead.

You have some trimethylamine N-oxide in you, too. You get
it from eating eggs, liver, soy products and fish, and for
the most part that’s fine.

However, about 1 percent of the population has a glitch in
the genes that affect the way the body processes the stuff.
The result is that their breath smells like dead fish. This
is called trimethylaminuria or fish-breath syndrome, and
you have to figure it can’t be a very fun thing to have.

It wasn’t until about 1970 that doctors figured out what
was going on. It can be controlled with antibiotics and diet.
***********************
So the next time you run into your friend with the breath that smells like last Sunday’’s lox and white fish fest, tell him/her to see a doctor- quick!

Flavors include: Sea Salt and Pepper, Sour Cream and Onion, Nacho and Barbeque.

These crisps are made with brown rice, are wheat free, gluten free and cholesterol free.

On the net you can find them at www.mrkrispers.com

Try them- what do you have to lose??

We’ll be honest- we have not tried this company’s products. We stumbled upon them on the web in answer to someone’s request for info. We were intriqued by what we saw and read about.

Hoffner’s makes OU kosher, gluten free products. Those products include:
pastas, breads and rolls, cookies, bread crumbs, croutons, snack foods and farfel.

The company’s publicity includes this statement: An Italian study established that Crohn’s Disease and Celiac Disease are often interconnected. Hoffner’s gluten-free products may be highly beneficial for Crohn’s Disease sufferers.

On the web, you can find Hoffner’s at www.hoffnersglutenfree.com
Their phone number is 718 599 2280.

As this story from Fortune Small Business (on line edition) shows, it may soon be time to bid adieu to soggy sandwiches……….

A long-lasting sandwich

What makes the sandwich distinct from other pre-made fare is this: The filling stays away from the bread, in a polymer pouch. That pouch is hermetically sealed and placed inside a hand-cut trench in a French roll. Keeping the filling and the bread separated prevents bacterial invaders from spoiling the ingredients and the bread from absorbing liquid. Diana’s Homegrown wraps and seals the sandwich in a plastic baggie with a red tab poking out of the top. When the day comes for devouring, the hungry user tugs that rip cord, which deploys the sandwich filling onto the bread.

In 2004, after appearing at a Sandia National Labs Supplier Showcase — beside biotech, optics, and other high-technology companies — Diana’s was approved as an official Sandia caterer. Tressa Gaskin, who plans meetings for Sandia, says the sandwich “felt Space Age and tasted absolutely delicious. We all tried to figure out how they got that pouch to work.”

Credit for the breakthrough belongs to William Noel Alsbrook, Reggie’s father, a TV technician who spent a decade working on a way to rid the world of soggy sandwiches. He got a patent in 1998, just three weeks before he died at age 81. Honoring a request from his father, Reggie worked with a team from New Mexico State University to create a viable product. “We ran all types of stuff through it,” recalls Linda Riley, a professor of engineering.
****************
How long until this technology is available in the kosher market? We can’t wait!!