Nov 26

Suggestions to Help Companies Locate and Employ the Perfect Machinery Movers

While you’re controlling a building site, maintaining the job on budget and upon time are generally your leading priorities. Machines rental is actually a least expensive way to get typically the gear a person needs without needing to buy it. But just how do an individual get typically the tools to the employment site? Through machinery movers.

From the start, this group of machine movers provides been focused to offering affordable costs for just about all gear renting as well as opportune deliveries, enabling you for you to meet your own personal project ambitions every moment. As together with any additional support, like a rigging company, an individual may will need to work with for your current job, a person want in order to be confident you are usually picking typically the best equipment transferring organization. The next ideas can easily help guidebook an individual via the employing process.

Get a business that provides a extensive range regarding machinery coming from reliable companies. You would like to end up being sure in which the firm not simply has typically the items anyone need, nevertheless that that they are reputable as well as risk-free to utilize. Machinery will be pricey, specifically when is considered an piece you will not need to have that often. Tools rental will be a far more cost efficient option inside these scenarios.

Dec 21

Cranberry Walnut Pound Cake

  • 1 cup all-purpose flour
  • 1 cup whole wheat pastry flour or 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 4 large eggs
  • 1 1/3 cups granulated sugar
  • 1/2 cup Pompeian Extra Light Tasting Olive Oil
  • 1 teaspoon vanilla extract
  • 1/2 cup low-fat sour cream
  • 1/2 cup finely chopped walnuts
  • 3/4 cup fresh cranberries, finely chopped
  1. Preheat oven to 350°F. Generously coat Bundt pan with olive oil.
  2. In small bowl, combine flours, baking powder, baking soda, salt and cinnamon.
  3. In large bowl, beat eggs with handheld mixer until light and slightly increased in volume. Add sugar slowly while continuing to beat. Mixture will become light and fluffy. Add olive oil and vanilla extract and beat another 2 minutes.
  4. Alternately add dry ingredients and sour cream to batter, beating between additions. Gently fold in chopped nuts and cranberries.
  5. Transfer batter to prepared pan.
  6. Bake at 350°F for 60–65 minutes or until toothpick inserted into center comes out clean.
  7. Cool in pan on wire rack for 10 minutes. Then invert pan onto rack to remove and cool completely.

Dec 21

Amazing M&M’S Cookies

  • 1 cup (2 sticks) butter
  • 2/3 cup brown sugar
  • 2/3 cup granulated sugar
  • 1 egg
  • 1 1/2 teaspoons vanilla extract
  • 2 cups flour
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 3/4 cups M&M’S Milk Chocolate Candies
  1. Preheat oven to 350°F.
  2. In large bowl, cream butter and both sugars until well blended. Add egg and vanilla extract, and mix to combine.
  3. In separate bowl, sift flour, baking soda and salt together. Slowly add dry ingredients into butter mixture and stir until combined.
  4. Fold in candies and chill dough for 1 hour or overnight.
  5. Drop dough by rounded tablespoons onto lightly greased tray, about 2 inches apart.
  6. Bake for 8 to 10 minutes for chewy cookies, or 12 to 14 minutes for crispy cookies.

Dec 21

Grandma’s Kolachy Cookies

  • 1 package (8 ounces) cream cheese, softened
  • 1 cup (2 sticks) butter, softened
  • 2 cups all-purpose flour
  • 1 teaspoon Wilton Pure Vanilla Extract
  • 1/2 teaspoon salt
  • Poppy seed, apricot and strawberry pastry filling
  • Confectioners’ sugar, for dusting
  1. In large bowl, beat cream cheese and butter with electric mixer on medium speed until well combined. Add flour, vanilla and salt; beat until just combined. Divide dough into 2 disks. Wrap with plastic wrap and chill at least 12 hours.
  2. Heat oven to 375°F.
  3. Working with 1 disk at a time, roll each to 1/8-inch thickness on generously floured surface. Cut cookies using 2-inch round cutter. Place on cookie sheet and make indentation in dough with thumb. Spoon 1/2 teaspoon pastry filling into each indentation.
  4. Bake 16–18 minutes or until edges are lightly browned. Cool cookies on pan on cooling grid 5 minutes. Remove from pan; cool completely on grid. Dust with confectioners’ sugar before serving.


Dec 21

BBQ Pork Mac n’ Cheese

  • 2-3 pounds pork shoulder, cut into 3 pieces
  • 1 (18-ounce) bottle BBQ sauce
  • Kosher salt
  • 12 ounces macaroni or other small pasta
  • 1 tablespoon olive oil
  • 1/2 red onion, finely chopped
  • 3/4 cup half and half
  • 1 1/2 cups shredded Fontina cheese or white cheddar
  • Black pepper
  1. Place pork shoulder and sauce into slow cooker. Cover and place on low heat for 8 hours.
  2. Using two forks, shred pork while still in slow cooker. Once shredded, let rest in slow cooker with remaining sauce.
  3. Bring large pot of heavily salted water to boil over high heat. Add pasta and cook according to package directions. Reserve 1/2 cup of cooking water and drain pasta.
  4. Return pot to stove over low heat and add olive oil. Once oil is warm, add onion, season with salt and cook until golden brown, about 5-7 minutes. Stir in half and half. When mixture just begins to simmer, add cheese and whisk until smooth.
  5. Once cheese has melted, add pasta and stir to coat. If macaroni and cheese seems thick, add few tablespoons of reserved pasta water and stir to combine. Season with salt and pepper to taste.
  6. Evenly distribute pasta in 6 serving bowls and add serving of pork on top of pasta and serve. Reserve extra pork for leftovers.


Dec 21

Aloha Chicken Sliders

  • 1 can crushed pineapple
  • 1/4 cup soy sauce
  • 1 clove garlic, minced
  • 1 inch piece ginger, peeled and minced
  • 1 teaspoon sesame oil
  • 3 chicken breasts
  • 2 tablespoon crushed pineapple
  • 1/2 cup mayonnaise
  • 1 teaspoon rice wine vinegar
  • 3 slices provolone cheese, cut into 4 pieces
  • 12 tomato slices
  • Lettuce
  • King’s Hawaiian Original Hawaiian Sweet Dinner Rolls
  1. Open pineapple can and reserve two tablespoons for mayo.
  2. Place pineapple, soy sauce, garlic, ginger and sesame oil in zip-top bag and mix well.
  3. For sliders, slice each breast into four pieces and place into bag. Remove air from bag, seal and place in fridge for 6-8 hours. In small bowl, stir together two tablespoons pineapple, mayonnaise and vinegar.
  4. Heat grill to high. Grill sliders for four minutes on each side. Top with cheese.
  5. Cut rolls in half. Spread bottom of roll with pineapple mayonnaise; add tomato slice, lettuce, chicken and the top of roll.

Dec 21

Alaska Salmon and Chipotle Wrap

Preparation Time
15 minutes

Calories: 305 Total Fat: 8.5g
Cholesterol: 88mg Protein: 32.5g
Carbohydrates: 26.5g Sodium: 1228mg


  • 2 to 3 tablespoons fresh lime juice
  • 1 tablespoon chopped chipotle peppers in adobo sauce
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped red bell pepper
  • 1 to 2 tablespoons chopped red onion
  • 1 teaspoon chopped garlic
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (14.75 ounces) traditional pack Alaska salmon or 2 cans or pouches (6 to 7.1 ounces each) skinless, boneless salmon, drained and chunked
  • 3 tablespoons light cream cheese or light sour cream
  • 1 teaspoon adobo sauce
  • 4 whole wheat tortillas (8-inch)
  • 4 large lettuce or cabbage leaves, shredded
  1. In bowl, mix lime juice, chiles, cilantro, bell pepper, red onion, garlic, salt and pepper. Gently stir in salmon until blended.
  2. In small bowl, blend cream cheese and adobo sauce. Spread 1/4 mixture over each tortilla to within 1 inch of edge. Spread 2/3 cup salmon mixture over cream cheese. Top with 1/4 of lettuce and roll up burrito-style. Repeat for remaining tortillas.
  3. Serve immediately.


Dec 21

A Perfect Pair for Patio Dining

The weather is warming and your patio is calling. It’s time to make the grill your go-to for everyday dinners and entertaining alike. Add variety to your grilling fare by including American lamb. From burgers to chops, fresh lamb is a fast, delicious and simple weeknight option.

A flavorful pair

Experts recommend pairing grilled lamb with a rich, structured pinot noir.

“Aim to match the distinct flavor of lamb with a full flavored wine,” said Steve Peck, red winemaker at J. Lohr Vineyards & Wines, the California coast family-owned winery established in 1974. “Our Falcon’s Perch Pinot Noir pairs perfectly with lamb. Made from grapes grown in the Arroyo Seco region of central Monterey County, a cool climate region with a reputation for producing world-class pinot noir, this wine features aromas of wild strawberry, cherry, rose petal and dried herbs, with a deep, earthy character – perfect for summer sipping with tender, grilled lamb.”

Devoted locavore, Chef Jesse Griffiths of Austin’s Dai Due Supper Club, recommends marinating lamb chops overnight with yogurt and citrus. This tenderizes the meat and adds a bright flavor that complements the smoky char from the grill. Here’s his recipe for an easy grilled American lamb loin chop dish.

  • 1-1/2 pounds American lamb loin chops, 1 to 1-1/2 inches thick
  • Kosher salt
  • Freshly ground black pepper
  • 3 tablespoons plain yogurt, low fat or whole milk
  • Juice and zest of one orange, divided
  • 4 cloves garlic, finely chopped and divided
  • 1 small red onion, finely chopped
  • 3/4 cup finely chopped green olives
  • 1/4 cup coarsely chopped flat leaf parsley
  • 1/4 cup extra virgin olive oil, plus more for grill
  1. The day before serving, pat chops dry and season with salt and pepper. Lay chops in shallow non-reactive pan such as 8-inch square baking dish. Combine yogurt, half of orange juice and zest, and half of garlic in small bowl. Whisk ingredients together and pour over chops, turning once to coat both sides with marinade. Cover with plastic wrap and refrigerate overnight.
  2. Remove chops from refrigerator 30-45 minutes prior to grilling to allow meat to come to room temperature. Heat gas or charcoal grill to medium-high. Remove chops from marinade and allow most of it to drip off. Lightly oil grill and arrange chops over heat. Grill three minutes, turn each chop 90 degrees, and cook for another three minutes or until chops are nicely charred. Flip chops and cook on other side for about six more minutes, turning halfway through. They should still be pink inside. Remove chops from grill and let rest while making sauce.
  3. Combine remaining orange juice and zest, chopped garlic with onion, olives, parsley and olive oil in small bowl. Stir well to combine; spoon sauce over each chop and serve immediately. Enjoy with glass of pinot noir.


Dec 21

A Festive Cocktail for Every Gathering

With shorter days and colder weather comes longer nights to warm up and celebrate – and this season is the perfect time to gather around and make memories. Whether you’re getting together with family or throwing a party with friends, the festivities are sure to be merry and bright.

The warmest greetings of the season are those that bring people together. Celebrations are best with family, friends and food, and no celebration is complete without an enjoyable cocktail.  Keep things simple this year with this delicious Milk Punch recipe.

A festive twist on a classic New Orleans-style cocktail, this drink is made with milk – one of the original farm-to-table foods – and is a perfect addition to any seasonal menu. When you use milk as the base of your cocktails, you can be sure you’re serving a wholesome, quality beverage that will impress your guests so you can relax and enjoy the celebration too.

Spread cheer in every sip with this Milk Punch recipe. Garnished with nutmeg and served hot or cold, this cocktail can bring life to any gathering this season. For more seasonal inspiration and recipe ideas,

Milk Punch Two Ways
Recipe courtesy of Emily Caruso of Jelly Toast
Makes: 1 cocktail

  • 6          ounces reduced fat milk
  • 1          ounce bourbon
  • 1/2       ounce white rum
  • 1 1/2    teaspoons maple syrup
  • 1/4       teaspoons vanilla extract
  • pinch of grated nutmeg, for garnish
  1. To Make Iced: Fill Boston cocktail shaker or mixing pitcher with ice. Add milk, bourbon, rum, maple syrup and vanilla extract. Stir 10 seconds, or until chilled and cocktail shaker is frosty. Strain into high-ball glass filled with ice cubes. Top with freshly grated nutmeg and serve.
  2. To Make Hot: Pour milk into small saucepan set over low heat. Heat gently until hot, but not boiling. Remove from heat and whisk briefly until milk is slightly frothy.
  3. Pour bourbon, rum, maple syrup and vanilla extract into mug. Add hot milk, top with grated nutmeg and serve.

Nutritional information per serving: 220 calories; 4 g fat; 2.5 g saturated fat; 15 mg cholesterol; 6 g protein;  16 g carbohydrates; 0 g fiber; 90 mg sodium; 236 mg calcium (25% of daily value). Nutrition figures based on using reduced fat milk.


Dec 21

8 Nutrient-Rich Smoothies to Supercharge Your Summer

As the weather heats up, smoothies are a perfect way to cool down and get a quick, nutrient-rich breakfast or snack on the go. Everyone knows fruits and vegetables are full of important vitamins and minerals, and smoothies are a convenient way to add them to your diet.

Plus, when you make your smoothies with milk, you’re not only adding 8 grams of high-quality protein in each 8-ounce glass, you’re also adding eight other essential nutrients like calcium and vitamin D.

For additional benefits, consider adding ingredients to your made-with-milk-smoothie like yogurt, whole grains, fresh greens, nuts and more. You can even use frozen fruit instead of ice cubes for more flavorful smoothies. There are almost endless combinations and smoothies to suit every taste, limited only by what you can blend. Get inspired by these eight delicious and refreshing options to help you fuel up and cool down this summer:

  1. Power Orange Smoothie
    Start your day right with this creamy orange concoction, or pour into popsicle containers and freeze for a dreamsicle-like snack.
  2. Protein Power Player Smoothie
    With chocolate milk, banana and almonds, this smoothie is like a nutty chocolate-covered banana in a cup.
  3. Mango Ginger Smoothie
    Oatmeal, milk and almond butter combine with mango, ginger and lime juice for a protein-packed, refreshing and bright smoothie.
  4. Super Food Smoothie
    Blueberries and milk combine for a smoothie full of antioxidants and nutrients that’s delicious any time of day.
  5. Protein-Packed Berry Burst Smoothie
    This classic strawberry smoothie adds walnuts and oatmeal to milk for additional protein to start your morning right or power through your afternoon.
  6. Black Forest Smoothie
    This smoothie includes cherries and chocolate for a refreshing, good-for-you take on the classic dessert.
  7. Peaches & Cream Smoothie
    Reminiscent of the classic Southern dessert, this smoothie is perfect for enjoying on the porch with a book – or on-the-go for a sweet treat!
  8. Creamy Green Goddess Smoothie
    Green smoothies aren’t just trendy, they’re a wonderful way to pack lots of nutrients into your day. This version includes avocado for creamy texture and pineapple to sweeten it up.