Specific Ideas for Elegant Wedding Photography

Posted by Lon | Living life | Saturday 16 April 2016 3:54 am

There are several styles of photography needed for wedding photography. In our previous blog, we have discussed the general style of elegant wedding photography in some detail. In this post by the wedding photographer, we will explore a very specific example of an elegant wedding photo.

This one, unlike most of our examples, does not have the couple (or even people for that matter) as the subject. We are talking of a picture of the wedding reception hall. If there is a balcony or an elevation which can cover the hall from a suitable height, you can think of taking this picture.

Now, the objective is to capture the enormity of the hall and the arrangement of tables. The more tables you can capture, the better. If you can make a specific pattern jump out of the picture, it is even better! With this little example, we leave the couple to their devices. Happy planning and remember to look at your wedding photographer’s portfolio!

The Love of my Crock Pot

Posted by Terica | Cooking | Saturday 16 April 2016 3:01 am

There are three special kitchen aids I cannot do without. They are my small, medium and large crock pots. I like my stove, I’m quite fond of my microwave, but I absolutely and unequivocally love my crock pots.

The crock pot, or slow cooker, is the most efficient and versatile cooking tool for todays busy lifestyle. All the ingredients can be combined in the pot in the morning, set on low and simmered as you go about your daily business, and the family sits down to a delicious dinner in the evening. No muss, no fuss.

Here are some advantages of crock pot cooking:

* Using a crock pot is cost effective, because cheaper cuts of meat actually do better. The slow cooking produces juicy, tender and flavorful entrees.

* The newer models have removable inserts, so you can prepare the ingredients in the evening, refrigerate, place in the unit and turn on before walking out the door in the morning.

* They are portable and make it easy to transport a hot meal to social events and pot lucks.

* The newer versions are pretty enough to set right on the table as a serving dish.

* You can cook almost anything, from meatloaf and spaghetti sauce to casseroles, and even a whole turkey.

* There is no mess. When you sit down to eat, you are not staring at a sink filled with pots and pans as happens with conventional stove top cooking.

* They come in a variety of sizes, from two quart to eight quart. A four or six quart is usually right for the average family.

Crock pots are perfect for summer cooking because they do not heat up the kitchen. In the winter, there is nothing to compare with the cozy aroma which permeates the house while a homemade soup simmers away in the pot.

I have a collection of cookbooks, but the most tattered and worn from constant use is “Fix it and Forget It, Feasting With Your Slow Cooker” by Dawn J. Ranck and Phyllis Pellman Good. It is my kitchen bible.

If your young adult is moving out into an apartment, the crock pot with a “Fix it and Forget It” cookbook inside is the perfect “apartment warming” gift. Make a crock pot your signature gift for every new bride and groom, and it is also the ideal anniversary gift. The new, updated varieties will be appreciated by everyone, and you can never have too many crock pots.

When I have a large holiday gathering, I generally have several crock pots with hot choices among the buffet offerings. Most of the newer styles come with a “warm” setting. Welcome indeed is the guest who does not walk in the door saying, “Can I put this in your oven to keep it warm?”

What a pleasure when something unexpected comes up, like a late mandatory meeting at work, and you can simply call home and say, “I’m going to be late, but dinner is in the crock pot, help yourself.” Crock pots contribute to guilt free living. Gone are the days when the crock pot sat on the back shelf of the pantry gathering dust.

As I said before, I like my stove, I’m fond of my microwave, but I have a longstanding and fulfilling love affair with my crock pot!

Tonsil Stones Treatment- What To Look For

Posted by Lon | Living life | Friday 15 April 2016 9:12 am

You certainly are trying to find the most effective tonsil stones treatment, if you’re certain that you’ve got tonsil stones.

Surprisingly, few people know they have tonsil stones till they’ve grown rather big.

At that point, the symptoms are really so intense that the majority of people begin hunting for the origins of the problem in their mouth and throat.

Often, the stones are observable to the naked eye. But, the flaps of the tonsils should be transferred to see most people.

Many stay concealed, as they’re entombed in the crevasses of the tonsils.

As soon as I fell upon my stones, I rationally believed that the most effective tonsil stones treatment is always to “push” many out with a cotton swab.


All the child got from that attempt was the experience of nearly choking to death!

Fortunately, the child eventually found a treatment that was natural tonsil stones and mild. It ended up to become a God send!

A few my friends said that I will consult with my doctor finding my tonsils removed. Every one of my friends had their tonsils removed, and the stones had never been developed by them.

My doctor in the time was unwilling to remove the of them, although a child had infected tonsils when I was me. My doctor at the time described to the child that the surgery was not painless, as well as the tonsils had a goal.

He went on to tell the child that the tonsils help prevent invading bacteria and airborne viruses from attacking the entire body’s defenses.

So, my doctor at the time proposed that the child keep the of them.

The child really visited the exact same physician for an aching throat which was finally linked to my tonsil stones. The same doctor prescribed some antibiotics, and said the sore throat was another infection.

Sadly, the same doctor did not find the tonsilloliths. The antibiotics eliminated the infection, but did nothing to get rid of the tonsil stones.

NOT, a tonsil stones treatment that is very powerful!

Eventually one day, while browsing around online, the child found a doctor from India who’d developed a mild, natural tonsil stones treatment. It absolutely was 100% successful.

Arnold Fitness International Recap

Posted by Lon | Living life | Thursday 14 April 2016 1:52 pm

The Arnold Fitness International has come and gone. This has been one of the best experiences I have had at the Arnold to date.

I shot some video on Thursday and Friday however, after the show – I stopped shooting as I was quite tired, and worked the rest of the weekend.

Friday I was able to sleep in a bit until 7am. I got up, ate, and went 2 doors down to get my makeup done by Elaine Goodlad. Oxygen magazine happened to be there to videotape the process. They were doing some video footage for “how to” for competition/stage makeup on the day of the show. Elaine has a long history of doing makeup for shoots, and stage, and knows how the lighting plays on the face. She is able to create effects so that the parts of the face are highlighted, and will not get shadowed out of the photos. The lighting of the stage however is another story.

Here is a quick picture Diane took of me getting dolled up for the day –

Then, I was off to the Expo for the physique round on the main expo stage.

I did not feel nervous before going onstage, however, when I finally stepped onstage, the nerves kicked in. The amount of people watching the event was much larger than in year’s past. It just seemed like a sea of people, that stretched out for hallway through the main part of the expo.

I was in third callout. AKA – ‘the rest’.

With that many very good competitors and bodies, bringing you’re A game is a must.

I was happy with what I had presented.

The round did not last very long – maybe 8-10 minutes and we were done. I decided to walk around the expo but soon, felt that it was time to rest, and headed back to the hotel room to relax for the night show.
Having not slept the night before, a nap was on the horizon.

I started over to the Veterans Memorial around 5:30. To my surprise there was carpet on the stage, and I was glad. I had like the carpet they put on the stage at the Flex Pro, and felt comforted when I was able to practice on the carpeted floor. Usually it is a plastic stage, and since the female bodybuilders were going first, I was more relaxed about doing my routine after them since we had the carpet. It can be a bit slippery after the bodybuilders due to the oil, however, this year, no worries.
All the girls were amazing at their routines. I think the key is the carpet to help pad the flips and tricks we have so we are able to ‘give’ more during the routine.

I was #14 so had a bit of time to wait. I always have a go to song – a song that gives me energy and keeps my spirits high – I listened to that repetitively. When it was my time to go, I felt relaxed, and not scared to be onstage, but inspired and motivated to show the crowd (of which most of them I considered my friends and family) what I can do. I felt the warmth of the crowd as they were already ‘warmed up’ from the previous 13 competitors – they were in it, and so was I. I managed a perfect performance.

I love performing my routine. I am ‘in it’. And it feels really good to be in that space.
I have always feared being great. My goal now when I compete, is to be my best self; the self that I am capable of being. I believe that I self sabotage at times, and don’t always believe that I am worthy of what might be on the other side of being good. Although I have placed much better in the past, I was not consistent in my performances. I am striving for consistency right now.

Here is a replay of the fitness routines – They will be available for about 2 weeks.

The results of the show placed me 14th. Not super sure of my routine placing but it was low. I cannot explain why. Sometimes it is just like that. I am sure where I performed my routine (the order of performance) plays a role, but regardless of the outcome/final result I was a good that day. I was as great as I was supposed to be in that moment. I would not change anything. I liked what I did and I am proud of what I did. I am still on one of the biggest stage’s in the world for fitness, and there are times when the judges get you and others when they don’t.

After the show the only thing I wanted to do was the #1 thing on any competitors mind post show = eating. Tamee Marie (suit designer and sponsor) and I were out quite late, and luckily many of the restaurants are open later during the Arnold weekend. After a large salad, some bread, and water, I was officially in a food coma. Saturday I would find out I forgot my wallet at the restaurant, but I recovered, and did retrieve the wallet after trying to buy coffee with no money.

Saturday came way too early – and I was up and off to get makeup done by J Zubire. She is super gentle with my eyes, and since I had many applications of makeup over the last 3 weeks, this was the girl for me.

Overall Thoughts:

I am very happy with my body onstage and in the off-season. I compete about 3-4 days out of the year, and the other 361 days I am not competing, I love being in my body. Sure, there are moments when I would like to be in first callout, but the trade offs might be a little high for what I want for my family or myself.

Just because I don’t have the genetics, that does not stop me from trying to change my physique. I like trying to find a balance between what I like (which matters most), and what the judges like. I always welcome feedback post show.

I love performing this routine. The shoes – ah, some people don’t get the shoes, but I tried bare feet, and it hurts like hell. My feet are not rough enough to be performing in bare feet. If there was always carpet it is possible to do on carpet in bare feet, however, there is one problem – there is not always carpet on the stage. The shoes don’t exactly go with my costume, but they allow me to do the routine without being too heavy, or killing my feet. They will stay. And I always get questions about the shoes –they are a dance boot by Brian Freidman. They are very hard to find as they are not produced anymore however, I believe many sites from England sell them.

Next up: St. Louis Pro – March 17 in St. Louis.  
I will try to add some more strength to my routine, and work on my posing a bit more. Yes, I do read all the blogs/message boards, and know what is out there. ;)

I really am enjoying competing this year, even though my placings are just maeeh. It makes me work harder, and try to be better.

I am half Irish so maybe I will get ‘lucky’ on St. Paddies Day and get a better placing.

9 days and counting….

Sex Beauty-Sex Appeal

Posted by Lon | Living life | Thursday 14 April 2016 8:56 am

What is sex, really? We can never say, satisfactorily. But we know so much: we know that is a dynamic polarity between human beings, and a circuit of force always flowing. Sex is the fountainhead of our energetic life, a creative flow, a very powerful beneficial and a necessary stimulus in human life. Sex is a dynamic polarity between human beings, the dynamics polarized flow of vitalistic force, far from being only sexual, is something more. It transcends sex as commonly understood. It transcends love also. It is some sort of a mysterious and subtle admixture of sex, love and life. It leads human beings to a great purposive activity without which life would remain incomplete. The purposive activity gives meaning to life and makes it whole the mingling of many with one great impassioned purpose is also a grand consummation for men. But this is not sexual. Sex is always individual.

In individual life sexual consummation is very important. It is the basic essential of successful life. It is the main constituent of a fully integrated life. It is the first step towards the final achievement of a perfect balance and complete harmony in life. And it is the foot-board for a leap into the life of a great purposive activity. But while sexual consummation is so essential, it is not the supreme consummation. It must not be considered to be the whole of life. Sex hold ant two people together.

Sex and beauty is one thing, “like flame and Fire”. They are inssparable, “like life and consciousness”. Sex is the root of which intuition is the foliage and beauty the flower. Beauty is an experience, not a fixed pattern or an arrangement of features and sex appeal is the appeal of beauty. In other words the communicating of a sense of beauty is sex appeal.

The Risks of Eating Sushi

Posted by Terrell | Cuisine and Food | Wednesday 13 April 2016 11:01 am

There are many people for whom the idea of eating sushi does not appeal because they don’t like the thought of eating raw fish. Of course, sushi isn’t only raw fish but the very knowledge that there is some raw fish in the dish can be unappetizing. There are others, however, who don’t like the idea of eating sushi because they consider the inherent risks too great. But what are the risks in eating sushi and are they as great as some fear?

As with any food care should be taken in the preparation and cooking process to ensure that food hygiene is strictly adhered too. When serving raw fish it’s even more important because you don’t have the cooking process to fall back on; usually the cooking of food to the appropriate temperature will kill any lingering bacteria that would cause food poisoning if the food was consumed in its raw state.

Many people avoid eating raw fish because they believe it to be infected with viruses, bacteria or parasites. While this is possible, it’s good to know the extent of the risk because it may alter one’s opinion.

There is a condition known as “anisakiasis” which is quite unpleasant and is potentially fatal. It is caused by tiny larval worms that can be found in some sea creatures; as far as ingredients used in sushi is concerned, the most commonly found fish that contain these larvae are cod, herring and mackerel. These are fish that are used less often in sushi restaurants and more by people making sushi at home so choosing to eat sushi in a restaurant is a good move; ordering certain dishes from the menu rather than a set platter of sushi will help you avoid any fish that cause you more concern.

Tapeworms are another worry for some diners but one that shouldn’t really be concerning at all. The truth is that a tapeworm requires at least one freshwater phase in its lifetime and sushi restaurants use only freshwater seafood and fish in their dishes so the chances of being stricken by tapeworms from eating sushi are virtually nil.

The contamination of predatory fish, such as tuna and swordfish, with mercury and other heavy metals is a topic that is grabbing the headlines these days. Pregnant women and people with weak immune systems are advised to avoid such foods and while scientists acknowledge that the risk to healthy people is low, they should limit the amount of these kinds of fish to no more than one or two servings a week. PCBs are another contaminant that is associated with fish used in sushi though again the risks are minimal when average amounts are consumed.

Overall the risks of food poisoning or more serious illness are no greater from eating sushi than any other food. Sushi chefs undergo possibly the most stringent training of any kind of chef and get special training in recognizing fresh fish and identifying possible contaminants. Furthermore, many countries have strict guidelines on what can be defined as “sushi grade” fish which may entail special deep freezing that will kill any bacteria present.

After this it is only the attention to cleanliness of yourself or the person preparing the sushi that can guarantee the safety and freshness of the food you are consuming.

The Importance of Tea to the British

Posted by Yuko | Drinks | Sunday 10 April 2016 3:01 am

The English language has so many words related to tea, tea break, teatime, afternoon tea, high tea, rich tea biscuit, teacup, tea plate tearooms, teapot, tea caddy, tea chest . Tea is important to the nation, Britain runs on tea. The Civil Service and the army could not run without it. Lorry drivers navigate by the transport cafes, that serve huge mugs of the amber liquid. Road menders brew tea on spirit lamps, down holes in the road.

When returning home from a holiday abroad the very first thing all British people do is to brew a decent cup of tea. The British are convinced that other nations cannot make a decent cuppa.

A British ex-pat living in another country will be so grateful for a present of proper English tea. I live in France; there were many lovely things in my Christmas parcel from my mum in England, but the best thing of all was a large packet of tea all wrapped up in Christmas paper. On the supermarket shelves in France there are packets labeled English Breakfast Tea. I have no idea what it is but I do know that it is not English Breakfast Tea.

Tea helped the United Kingdom to fight the Second World War. London survived the blitz because of tea; old newsreel shows Londoners, whose homes were undamaged handing out cups of tea to their neighbours, who had been bombed out. When the fleet of “Little ships” returned British soldiers from the beaches of Dunkirk, as the soldiers stepped on Untied Kingdom soil, the ladies of the WRVS (Women’s Royal Volunteer Service) greeted each soldier with a welcome cup of tea.

Many people remember Lyon’s corner houses, where real afternoon tea was served by “nippies” in black and white uniforms, and incidentally where working people and women could get a good lunch at a reasonable price. Although Lyon’s Corner houses have disappeared, under the onslaught of plastic coffee bars and fast food outlets, independent tearooms are still around. Tearooms serve proper afternoon tea with tea in a teapot served into china teacups with saucers and delicious sandwiches and cakes.

In households across the United Kingdom, news, joys, sorrows, difficulties and problems are still all debated over a cup of tea. The first thing most British people do in the morning, is put the kettle on for a cup of tea.

A recent BBC television series travelled around the United Kingdom to determine the best drink in the British Isles. On their travels, the two presenters learned about, and sampled mead, beer, wine, stout, whiskey, Perry, cider. At the end of the series of several programmes, the two presenters concluded that the best drink, in the British Isles, was a cup of tea. Tea’s importance to the British cannot be over-stated, The United Kingdom runs on tea.

The right Gift for your Hostess

Posted by Alvin | Dining and Restaurants | Wednesday 6 April 2016 3:01 am

A large gift basket sounds like an excellent idea for a hostess, especially one that is a very good friend and one you may wish to pamper. (And one you will want to ask you back for another dinner.)

Great gift ideas for the hostess is limited only by your imagination and your lack of knowldege of the hostess. The best way to be sure you give her the right gift is to take some time in finding out her preferences. You can do this by asking around. In this way your gift will say you took the time to choose something she would use. One good way, and a favorite way of pleasing your hard working hostess is filling a decorative baskets with spices, wines, other edible foods, or special little kitchen gadgets.

In this basket you will have a book, not necessarily about cooking but one you know she will like, but it should have some connection to this dinner, or this party, Some little bottles of spice that ordinarily one does have on hand, (saffron, lemon zest,) and other little edibles that she can use in the future. Throw in that apron that you made especially for her, and fill in whatever. Place mats for two with matching napkins that you made and don’t need and have been looking to place them somewhere.

And last, several little bottles of a non-alcoholic drink, a very good ginger-ail will be just right. You happen to remember you two were discussing what to do when you have that slight nausea that sometimes come on with too much stress. These are all suggestions and can be personalized to fit the person. Certainly not all of these at once but they are only ideas that hopefully will lead to other ideas.

Whatever, make the gift one that is not expected. You do not have to follow the accepted custom here. Give this gift because you want her to have these nice little things and not because of the reaction you will get from the other guests. Their gifts may be expensive and you, having less money, will be just as thoughtful.

Thus you have saved money and time. The items, with the exception of the ginger ale are all items you have and have been waiting to pass them on to some one who will love them as much as you do. I believing this is giving from the heart. Whatever, don’t go overboard. In many instances, flowers from your own garden, a jar of homemade pickles decoratively presented will be excellent choice. What I mean here is fit the gift to the ocassion.

Well whatever. These are the gifts I would bring to your house were I invited to dinner. Consider them yours now. What’s the French word for ‘healthy appetite’? Oh yes, I remember, bon’ appetite.

The Difference between Croque Monsieur and Croque Madame

Posted by Bunny | Cuisine and Food | Saturday 2 April 2016 7:01 am

Whether they’re served at a sidewalk cafe or in a narrow cobblestone alley bar, the croque monsieur and croque madame have been on menus throughout France for more than a hundred years. Both sandwiches feature a buttery crunch on the outside and smoky ham, melted cheese and the tangy flavor of Dijon mustard on the inside. The difference is the croque madame adds a fried egg on top. The madame is not necessarily meant for women, but the fried egg may have resembled a woman’s hat when it was first invented.

Essentially, they are grilled ham and cheese sandwiches, perfect pub fair, guy food, a satisfying snack to have with a glass of wine or beer. The classic culinary tome, Larousse Gastronomique, does not mention a topping on the croque monsieur or madame. It refers to this toasty culinary offering as a “€œhot sandwich, made of 2 slices of buttered bread with the crusts removed, filled with thin slices of Gruyere cheese and a slice of lean ham.” And that is exactly what the brief recipe directs. 

Yet, most recipes since then, including those by Julia Child and Jacques Pepin, cover the sandwiches with a bechamel sauce and broil it to a golden, bubbly goodness, often adding more cheese on top. Truly, if creating a croque madame, an egg on top of cheese over the sauce really seems like overkill. They may be a heart attack in the making, but egg or no egg, sauce or no sauce, they are the ultimate ham and cheese sandwich. They will spoil you for any other toasted sandwich on the menu.

The bread should have body, a bit on the chewy side and able to hold the butter, sauce and cheese. This is not the time for fluffy, doughy slices. To remove the crusts or not is really your decision. The classic cheese to melt within the bread is a Gruyere with its slightly sweet and creamy flavor. Generous slices of black forest ham really makes the recipe. Dijon mustard is here to offer balance and acidity to the finished product. Some recipes will even stir a small amount into the bechamel sauce.

The cooking techniques vary depending on taste as well. Toasted to a golden brown on both sides in a frying pan with melted butter is found in Larousse. Some recipes toast the bread before assembling the sandwich and a few even leave it open faced with bechamel drizzled over it like a rarebit. Many chefs opt for pan frying, then topping with the bechamel and finishing briefly under a broiler to brown the sauce. Just before serving is when the egg, white firm, but yellow still runny would be added for the croque madam.

Variations on this basic grilled sandwich are many. Included are, sliced tomato for a Provencale, croque bolognese with a meat sauce and the Norwegian with smoked salmon replacing the ham.  A favorite, sweeter version sure to please the kids is the Hawaiian with a slice of pineapple.

The Rice you Eat

Posted by Garry | Cuisine and Food | Tuesday 29 March 2016 11:01 am

One of the common cereals or the most consumed is rice. About 1/3 of the world population consumes rice. It is an annual crop grown in swamps, dry land depending on variety and mode it is being planted is through spraying in large scale or using the nursery. Some countries have much capitalised on it as it is a source of revenue to the government due to their exportation. Even kids cherish rice to other foods. There was a time when a relative was taking one of these rice varieties and he said it taste like you are eating sponge, why? Because he ate another part of the same ‘rice’. The science inclined refers to rice as Orysa sativa, Orysa glaberrima.

Also there is different rice produced from different parts of the world like the one cultivated majorly in:


The African Rice is one type of rice cultivated by peasant and commercial farmers. It can’t be milled unlike its Asian counterpart. They are good resistant variety to climatic, soil PH and diseases.

New Rice for Africa looks like a hybrid  or the crossing of the Orysa sativa and Orysa glaberrima and it got the character of both. This rice is just an improvement to boost the production of rice in Africa as there are teeming demands for rice. So, Africa Rice Centre developed a method to supply the masses with enough cereal.

Ofada Rice is very common in South West Africa (Nigeria) . The specie of rice has this commercial importance in this part of the world as it supplements the imported Asian Rice. Apart of that, the Ofada rice is a demand especially among commercial caterers in that part as it swells better when cooked than other species and this increase their profit.


Indian Rice/Canada Rice/water Oat; they are historically grown by North America and China but it’s almost going into extinction in that part. Grown in small lakes and shallow waters commercially. A source of food as many eat the grains and its stem  as its good vegetable.


Forbidden Rice; also known as purple rice or black rice. It has got high nutritional value, with a deep black colour which can turn purple when cooked. The Chinese use this rice to produce some of their foods like noodles, porridge, rice cake or bread 

The Indian varieties

Basmati Rice; traditionally from the Indians and Pakistanis has different varieties. To complement it is its fragrance like that of pop corn

Ambemohar Rice; grown in India, with a  good flavour and has this aroma like that of mango when cooked. It is preferred to others  as when it is prepared, it looks soft and can be chewed easily.

Dubraj Rice; Grown by the Indians available in sizes ranging from short to medium. Having an aromatic taste in cooked.

Joha  Rice; a variety of rice grown in paddy field in India and notably for its aroma, delicate and excellent taste.

Rosematta rice; also known as Matta rice, rich in fibre which takes long time when cooking and takes much of water.

Navara Rice; One of the popular grown rice in India which is said to have mineral and chemical compositions which energises weak muscles. Also used in treatment of neuromuscular disorders such as arthritis, rheumatism and other related problems.

Patna Rice; a good staple food  known for its elongated kernel with large grain greater than 6mm. Possessing a strong aroma  in  relation to Basmati Rice.

Improved Samba Mahsuri;a kind of hybrid from a research institute(Directorate of  Rice Research ) present in India, which made the variety resistant to bacteria blight disease. Fine grain with excellent cooking quality.

Iranian variety

Domsiah Rice; a long grain rice possessing black spot at one end. It is more or equal to the Basmati Rice.  When being cooked, it becomes flaky, fluffy and tasty.

Italian variety

Arborio Rice; a short grain rice that when cooked it has this firm, creamy and chewy nature due to its starch content.

Cornaroli; different from Arborio Rice with higher starch content, firm nature and longer grain.

Variety in Japan

Sasanikishi; produced from Furukawa Agricultural Experiment Station. What is very particular about this rice is its ability to retain its taste even when it is cold and it is good for Sushi.

Thai variety

Glutinous Rice; Also known as sticky, sweet rice or waxy rice grown in the Asian continent which is sticky when cooked. The glutinous rice also has this distinguishable feature like possessing amylase and high amount of Amylopectin responsible for its sticky nature.  The bran can be removed or not removed if it is to be processed.

United States variety

Wehani Rice is an aromatic brown rice slightly resembling Wild Rice. Slightly chewy and when cooked have an aroma similar to hot buttered peanuts.

Calrose Rice is a medium grain variety produced from California Rice Industry accounting for more than 70% of rice consumed in the US. After cooking it the grain holds flavor, soft, stick together making it good for sushi.

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