Fantastic Cruise Deals Abound at the Last Minute

Fantastic Cruise Deals Abound at the Last Minute
by: Lori Wilkerson

Being a spur of the moment person has its advantages. It means you can “seize the day” and run with it, enjoying an opportunity when it comes your way. So the next time you’ve lined up your vacation time and decided you’re just going to drive to the nearest lake or maybe visit some relatives, keep an open mind and check in on the great online cruise deals that show up as you get closer to your vacation dates.

You may discover that as your vacation rolls around the deals are getting better and better, and you simply can’t pass up the opportunity to take advantage of the great offers out there. At first glance you may tell yourself that even with the reduced cost of a cruise you’re still paying more to go on a cruise than you are to drive to a popular lake resort of beachfront rental property, but the discounts on last minute cruises are great bargains because they’re all inclusive!

All-inclusive Means Savings on Entertainment and Meals

A cruise includes your entire trip, the accommodations, all of your meals (and the meals onboard ship are fantastic!), and all of the ship’s entertainment, from dancing to Vegas style shows. Compare that to your vacation and you’ll discover that by the time you add up your room, transportation, meals and entertainment expenses, the cruise deals that are available at the last minute just don’t compare to your routine vacation plans – the cruises are much better!

Think about the total relaxation factor – no trying to find a good restaurant or wondering if there’s anything decent in the way of entertainment. On a cruise vacation, everything’s right there, every night. Your vacation is filled with every kind of entertainment, relaxation and fine dining imaginable even before you get to your ports of call!

Some of the amenities found on the typical cruise ship – and available with last-minute cruise deals – include:

• Fine & casual dining
• 24-hour room service
• Swimming pool
• Fitness centers & spa facilities
• Day spa and beauty salon
• A variety of lounges and stages with world-class entertainment
• Casinos
• Duty-free gift shops

Is there a vacation anywhere that provides all of this in one location, all within walking distance, with gorgeous vistas of water and moonlight thrown in?

Finding Sizzling Hot Cruise Deals is Easy

How do you find fantastic cruise deals? The best way is to be flexible – keep in mind that there are several reasons that last minute berths open up on cruise ships. Most commonly, cruise ships simply don’t fill every one of their rooms on most cruises, and they understand that it makes more sense to offer these spaces at a discount than it does to leave these rooms empty. The level of service and amenities are exactly the same as that for passengers paying full price!

There are also sometimes last minute cancellations for whatever reason, and the cruise company will try to fill these rooms as well. After all, they had anticipated having these sales and when a cancellation comes through at the last minute, they will want to fill that spot.

Tips for Getting the Best Cruise Deals

You can compound your cruise savings by booking last minute deals during off-season times when the rates are lower to begin with or cruising to destinations that you find intriguing but have unusual departure dates. A few general guidelines for finding great last minute cruise deals are:

• Start watching about two months before your vacation, and check back often – special discounts are snapped up quickly.
• Be flexible – if you can shift your travel dates by a few days one way or the other you may be able to save even more.
• Be adventurous – if you see a fabulous deal on an exotic cruise to someplace you’ve never thought of but that sounds intriguing – go for it! This is the time to use the savings to invest in broadening your horizons.
• Online is the best and quickest way to stay informed – the Internet constantly updates information on cruise deals as cruise lines post available openings.
• Know what you’re looking for – there are so many kinds of cruises now available with different themes that it can be confusing. If you and your husband are going, don’t bother looking at singles cruises – the savings isn’t worth being surrounded by singles. But a cruise geared toward honeymooners might put a bit of spark back in your marriage, especially if you’re looking for an anniversary getaway!

Theme Cruises are the New Trend in Packaged Cruise Deals

You can find some great savings on theme cruises, a new trend for people with special interests or hobbies. Because these cruises cater to very specific tastes, the price of open spots can drop more quickly when they are discounted because they realize the chances of filling the spots may not be as high as for a general cruise.

So if you’re interested in a last minute cruise and also happen to be a food and wine connoisseur, you may be able to find a drastically discounted price on a Wine Tasting or Chef’s Taste of Cultures cruise, combining two interests and saving money at the same time.

There are also cruises that correspond with times of the year, such as foliage cruises or whale watching cruises that may offer special savings if they have cancellations since these are only offered during small windows in time. If you happen to hit one of these, you can expect some really amazing discounts on unique, once-in-a-lifetime cruise opportunities.

Trade Up to a Cruise for a Lifetime of Memories

So when that staid vacation is planned and you’ve already blocked out your vacation days at the office, don’t be afraid to periodically check out the last minute cruise deals that can be found at rock bottom prices if you book just a few weeks in advance. Throw caution to the winds and pass on the lakeside fishing trip in favor of an unforgettable cruise to the Bahamas – with last minute bargains and fabulous all-inclusive packages you can turn that ho-hum trip into truly memorable one!

Carnival in Rio

Carnival in Rio
by: Jason Blynn

Considered one of the most awe-inspiring and grandiose spectacles in all the world, Carnival in Rio de Janeiro, the marvelous city, is a feast for the eyes as well as the ears. For five days, the 14 samba schools (escolas de samba) parade through the famous sambadrome in quest to be the best samba school for that year. Besides being a spectacular display of costume, color, and dance, the percussion coming from the thousands of people playing in each school’s battery literally lifts spectators out of the seats. It is during Carnival that the powerful and beautifully seductive rhythm of Brazil truly manifests itself. Samba is the soul of Brazil.

Carnival in Rio dates back to about 1723, which is the earliest record to be found. Immigrants from the Azores and Cabo Verde introduced the first festivities, which were mainly intended to get people wet. People reveled in the streets, tossing buckets of water and limes at anyone they saw, even emperors. This activity was called an entrudo, intended to purify the body. As time went on people began to dress up, parade, dance, and play music for all to hear. At the beginning of the 19th century, the parades began to take on a more central role in the festivities, and with the sponsorship of a brewery called Hanseática, each parade group (called “ranchos” then) began to organize competitions from year to year. After a brief hiatus during World War II, the parades kept getting larger and more grandiose as the years went by. In the eighties, the sambodromo was built to fit 70,000 spectators and provide for a more organized procession of the schools.

Nowadays, a typical samba school will spend two-thirds of the calendar year preparing for Carnival, for which each school performs one song. Besides having thousands of dancers, percussionists, musicians, and singers, each school also has a team of songwriters who work and compete with each other to compose the best song possible: the one that will bring the school victory. The competition is fierce within the team of composers. Whoever wins is sure to receive much acclaim and fame that year, as his song will be released on the year’s Sambas de Enredo CD, a recording with all the 14 schools’ songs that is released shortly before the arrival of Carnival and is always immensely popular. A typical school will easily spend 1 million dollars a year on Carnival.

DiscoverBrazil offers three separate Carnival packages, each one with a different hotel option. Each package includes all transfers, tours, and breakfasts listed. A city tour is also included, with stops at Corcovado, Tijuca Forest, Sugar Loaf, and other Rio hot spots.

• 5 nights at the Caesar Park Hotel (from February 03th to 08th, 2005). This world class hotel is wonderfully located right on the famous Ipanema beach, and is walking distance from restaurants, bars, boutiques, shopping centers, nightclubs, and cinemas.
• 5 nights at the Miramar Palace Hotel (from February 04th to 09th, 2005). Situated right on Copacabana beach, Rio de Janeiro is literary at your feet when you stay at this traditional and elegant hotel.
• 5 nights at the glamorous Copacabana Palace Hotel (from February 04th to 09th, 2005). The Copacabana Palace is among the greatest hotels in the world. Perfectly located right on the famous Copacabana beach, this Brazil landmark will make your stay in “The Marvelous City” a memorable one.

Tickets to the Sambodromo are optional. Flights are not included, but if you are interested in quotes for international or domestic flights, please contact one of our travel agents. Price quoted is based on double occupancy.

For more information and price quotes, contact one of our expert travel consultants:
From North America, call toll free: 1-800-495-8211
From all other locations: (55) (71) 3113-4206
Or, send us an email at customersupport@discoverbrazil.com
www.discoverbrazil.com

Peanut Butter and Jelly Milkshake

Best Recipes: Peanut Butter and Jelly Milkshake
by: Donna Monday

Our old favorite sandwich standby: peanut butter and jelly, has got a new twist! That’s right. Now you can have your peanut butter and jelly in a glass. Got milk?

A little ice cream? Good. Then you’re ready to have a yummy taste treat that will really satisfy all your PBJ desires.

Peanut Butter and Jelly Milkshake makes a great afternoon snack for kids and adults. Now all you’ve got to do is decide what kind of jelly you want with that milkshake.

I know. Decisions like this can be so hard sometimes.

Peanut Butter and Jelly Milkshake

• 1 tablespoon peanut butter
• 2 tablespoons jelly or jam (grape, raspberry or strawberry)
• 1/2 cup milk
• 1 cup vanilla ice cream

Directions

Combine peanut butter and jelly. Place in blender. Add milk and ice cream.

Blend until smooth.

Spicy Vegetable Smoothie

Best Recipes: Spicy Vegetable Smoothie
by: Donna Monday

Looking for a vegetable smoothie with some kick to it? Well, you can’t go wrong with this recipe for Spicy Vegetable Smoothie. It has a very savory taste and you’ll really appreciate the various flavors that go into making this one healthy drink that has a lot of pep!

Why have the same old boring vegetable smoothie when you can have this? Be aware that it does contain scallions so you may want to have a mint after drinking this tomato wonder, but it’s worth it. Makes a great before dinner non-alcoholic cocktail.

Spicy Vegetable Smoothie

• 2 cups tomato juice
• 1/2 cup chopped red bell pepper
• 1/2 cup cucumber, peeled and chopped
• 3 tablespoons lemon juice
• 2 tablespoons chopped scallions
• 2 teaspoons Worcestershire sauce
• 1/4 teaspoon salt
• 1/4 teaspoon fresh ground pepper
• 1/4 teaspoon hot pepper sauce

Directions

Combine all ingredients in blender and blend until smooth. Chill for at least 30 minutes before serving.

About The Author

The Mystery of Decanting

The Mystery of Decanting
by: Daniella

Decanting is a strange word to many people. Some do not even know what it means exactly. Taking the sophistication out of it, decanting literally means pouring the wine from the bottle to a special glass container. This is done in order to expose the wine to oxygen and enrich it.

What is the meaning of this process? Do all wines benefit from decanting or not?

The wine experts are not in agreement. Some say wine should be decanted in order to allow it to “breathe” and develop fully before consumption. Others claim decanting does not contribute to the quality of the wine.

So who is right? Well, the truth is somewhere in the middle. Decanting does seem to benefit certain wines more than others. Most red wines, except for the very aged and some white ones would definitely benefit from decanting 1-2 hours before serving. Young red wines, on the other hand, which are low in tannins, light and fruity, would not improve if allowed to oxidize. There are also wines that would actually suffer from decanting. Those are the aged reds. Their quality could worsen if allowed too much contact with air.

Another important factor in decanting is keeping the right temperature of the wine until it’s time to serve it. When it comes to white wine, one could easily place the decanter in a bigger bucket filled with cold water or ice. That would guarantee a crisp wine ready to serve and enjoy. However, when it comes to red wine, keeping the ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference - the temperature of the water in the bucket should be controlled by a thermometer. It may seem like a hassle but the exercise is well worth it.

Finally, a few words of wisdom - don’t be afraid to experiment! Sooner or later you’ll be surprised to find that you also have an opinion about decanting which you could adamantly defend!

The State of the Reef

The State of the Reef
by: Sheldon Hey

Coral reefs around the world are under siege - FACT. Threats from over-fishing, urban coastal encroachment and rising sea temperatures are destroying sensitive corals and devastating the marine life they support.

According to The United Nations, in the last four years ten percent of the world's reefs have died, and nearly a quarter are sick and suffering. Think about that for a second. More than half of the living reefs are seriously threatened, and scientists estimate that if today's trends continue mankind will cause the irreversible loss of reef formations and related fish species within 40 years.

Fortunately, there is a growing dedicated global effort to reversing this decline and to finding new - and sustainable - ways to manage the last of Earth's remaining coral reefs. Here are some reef facts for you to consider:

• Coral reefs are home to more than 25 percent of all marine life - yet occupy less than one percent of the ocean floors.
• Coral reefs have been around 100 million years and are the largest living structures on earth. Australia's Great Barrier Reef is more than 2,000 km long and can be seen from outer space.
• Scientists have found as many as 3,000 different species living on one reef in Indonesia.
• Coral reefs protect shorelines from erosion and storm damage. Without reefs, many islands, in the Banda Sea for example, and low lying mainland would be underwater.
• Coral reefs are a tremendous medical resource, providing chemical compounds used in antihistamines, antibiotics and other medications for illnesses ranging from asthma to leukaemia and heart disease. Indeed, more than half of all new cancer drug research focuses on marine organisms.
• More than 350 million people worldwide depend on corals for food and survival.
• Corals are animals-not rocks or plants-and they come in two types, hard and soft.
• Some deep water corals grow very slowly-as little as 30 cm in 1,000 years, while some shallow water corals may grow up to 15 cm per year.
• Corals need very specific conditions to survive - a narrow range of water temperatures, access to sunlight and low pollution levels.
• More than 14 million hectares/35 million acres of coral reefs have been destroyed by human activity - 10 percent of the world's reefs have died during the last four years alone, a number that could rise to 20-30 percent by 2010 without immediate and decisive action to preserve and sustain those that are left.

There are a number of reef threats one has to be aware of. These include the following:

• Global warming is perhaps the most serious threat to healthy coral reefs. Scientists expect sea temperatures to rise several degrees in the next 20 years. When water temperatures get too high, corals turn white or bleach and eventually die.
• More than 75 percent of the earth's people live in coastal areas, bringing to pristine coral reefs such threats as over-fishing, pollution and direct physical damage. Asia's population is expected to double in the next 25 years - the threat of further reef over-exploitation grows as well.
• Fishing with explosives, as in Burma and Thailand, and poisons in Indonesia not only kills fish but reefs as well. In the Philippines, about 180,000 kg of cyanide is dumped into the ocean each year, badly degrading local reefs.
• Sedimentation caused by run-off from poorly planned and managed construction, logging or mining, muddy reef waters with silt, cutting them off from the sunlight they need to survive. There are now no coastal reefs remaining in Phuket.
• Water pollution from sewage, oil and other chemicals can poison coral reefs. Ordinary rubbish dumped in the ocean can also kill coral reef life - plastic bags have been found in the stomachs of reef fish and turtles. Both these degrading activities are taking place in Phi Phi Islands.
• Coastal development, which involves altering coastline habitats and the cutting of mangrove forests, also threatens the ocean's fragile ecosystem. The small group of Thailand Dugongs is under serious threat at Koh Turatao due to this very problem.

Life Cycle of California Vineyards

The Annual Life Cycle of California Vineyards
by: Benjamin Bicais

The annual life cycle of California Vineyards is generally considered to begin in the Fall immediately after the previous year's harvest. During this time, vines lose their leaves and begin to go dormant.

The vineyard manager's primary concerns are pruning the vines and ensuring that they are protected from cold temperatures. Nature helps with the second objective.

Sap from the vine drips towards the roots and creates a natural layer of insulation. Dirt can also be mounded around the roots for added protection.

Depending on the severity of the climate, vineyards are normally pruned sometime within three months after harvest. In very cold climates pruning is delayed to the end of this time frame.

The longer pruning is put off, the later budbreak will occur in the Spring. In colder climates it is beneficial to postpone budbreak so the vine is not adversely affected by a late cold streak.

There are three major pruning techniques: cordon-spur pruning, head-spur pruning and cane pruning.

Cane-pruning usually involves cutting off all but three or four canes. Canes are selected based on the number of buds they produce.

Head-spur pruning is widely used in the Rhone Valley in Southern France and is also popular in warmer wine producing areas in California. This method effectively keeps grapes near the ground and allows them to continue to ripen at night due to the heat retention of the soil. It is generally not used in cooler climates because it can expose grapes to frost-bite.

Cordon-spur pruning is head-spur pruning but with a trellise system in place to train a few canes with a specific number of buds away from the earth. This method of pruning is the most conducive for machine harvesting.

As temperatures rise, canes begin to grow and budbreak approaches. In California, this usually occurs in April or May. This may be the most hazardous time of the vineyard cycle, as remnants of Winter weather can hurt vines during this vulnerable stage. Flowers begin to form in June.

Grapes begin to develop and by mid-August, the vineyard reaches a time called veraison. This is the time when some grapes begin their color change and is another critical time in the vineyard life cycle. During veraison, the vineyard manager may prune leaves as well as some grape bunches. At this stage, the sugars are undeveloped and grapes still taste sour.

Although tradition dictates that harvest will occur 100 days after flowering, the decision to begin is ultimately the vineyard manager's. A date is selected based on the varietal as well as sugar and acid levels. Testing for the latter two variables is frequent in the final weeks and days.

The weather can dramatically affect grapes at this stage either positively or negatively. Late rains can dillute sugar levels and excessively high temperatures can detrimentally lower acidity. This can make wines either flat and boring or overly alcoholic. The risks of leaving grapes on the vine for too long must be weighed against the need to develop varietal characteristics.

After the vineyard manager accounts for all of the variables and decides that the time is right, harvest begins and the cycle starts over again.

Beautiful Landscape and Nature Photos

Take Beautiful Landscape and Nature Photos
by: Kelly Paal

We’ve all been there. Spent a lot of money to go to someplace we’ve never been before. We’ve taken the photos and brought them home expecting family and friends to ooh and aah over the shots we’ve taken. You open the envelope and take out the prints and somehow the landscapes and nature shots that looked so beautiful there look flat, dull, and you don’t remember seeing that couple in the corner of your shot when you snapped the shutter.

First thing that you must know is that to get really great landscape and nature shots you really need an SLR with appropriate film for the job, but these tips will help you even if you are using a point and shoot.

1. Appropriate film. I use 100, 200, and 400 speed maximum. Film brand is a matter of personal taste. I use the 100 and 200 when I know that it’s going to be bright out and I use 400 if I think that I’m going to capture wildlife or if I’m deep in the forest.

2. Natural light. I try to avoid using flash. If I do use flash I only use my fill flash. Whenever you use flash you rob the scene of most of it’s natural charm. Think of it how many times did you take a shot because the light was just to pretty.

3. The right lens. A slight wide angle lens in very valuable for landscapes and a slightly telephoto comes in handy for tight shots of beautiful flowers. I personally have a favorite lens 30mm-70mm that is a staple for me and I use it ninety percent of the time.

Now that the technical stuff is out of the way.

4. Decide what it is EXACTLY that you are trying to capture on film and crop accordingly. Not cropping enough is one of the biggest mistakes amateur photographers make. Great thing about landscapes is that they don’t move. So to learn take a few shots cropping closer each time.

5. Occasionally turn the camera vertically. So many people don’t seem to realize that they can turn their camera on to the vertical. Imagine that you trying to get this tall evergreen perched on a rock above a vista. If the camera is horizontal you’ll crop out the tree, if you turn the camera vertical you’ll get the tree and a lot of the vista too. Try this when you taking photos. Take one shot horizontal and then turn the camera vertical. You’ll be surprised.

6. If you’re taking a photo of a large horizon it will probably look flat on film. You need a sense of scale. So frame your image. Sometimes this can be a family member on one side of the shot, perhaps looking out into the beautiful horizon. A tree, rock, or plant can work in landscape shots just make sure that the framing item is not the focus of your shot.

This will get you started. Nature and landscape photography is a specialized area of the art but with practice you can improve your snap shots to capture some of the great places you’ve seen.

If you have some specific questions please visit my Photography and Design Forum at: http://kellypaalphotography.com/v-web/bulletin/bb/index.php and post your question there.

About The Author

Copyright 2005 Kelly Paal Photography

Kelly Paal is a Freelance Nature and Landscape Photographer, exhibiting nationally and internationally. She owns her own business Kelly Paal Photography (www.kellypaalphotography.com). She has an educational background in photography, business, and commercial art. She enjoys applying graphic design and photography principles to her web design.Beautiful

Wine Steward

Learn To Deal With the Wine Steward in Restaurants
by: Gusatore Delluva

Ordering wine in restaurants is an essential step in 'enjoying your dining experience. You will find that there 'are two types of restaurants serving wine: simply, those 'that have a poor wine service and poor wine selections, 'and those that provide a knowledgeable and helpful wine 'staff, and stock favorable wines.'

When faced with a restaurant with a poor selection of 'wines or a server with no knowledge of wines, your best 'bet will be to order something you recognize. Even bad 'restaurants usually stock some familiar names that you can 'rely on and that you know are worth the money.'

A wine list doesn’t have to be lengthy in order to be 'good. Restaurants that take pride in their wines hand pick 'them to compliment their menus so you are likely to have a 'good match with your meal. Another alternative is enjoying 'wine by the glass instead of by the bottle. Better 'restaurants will offer this choice as well as quality 'house wines. Their staff should be well informed, helpful, 'and respectful of your choices. They should also be 'willing to replace any wines that are not up to par.'

Decide on your price range before ordering, and consider 'what type of food you will be eating If you let your wine 'steward know what you will most likely be ordering, he or 'she can help you make the best choice. You may want to 'inform them that you are having, for example, a seafood 'dish and that you enjoy something dryer. With this 'information, they may be able to recommend a nice 'Chardonnay in your price range Selecting your wine should 'not be intimidating and a good wine steward should be able 'to help you make a good decision if you ask.'

There are certain formalities that are involved in serving 'wine. Though they are mostly formalities, they are done 'for a reason and you should be aware of each step in order 'to recognize good wine service.'

The first thing that will happen is that your wine will be 'retrieved, brought to the table, and presented to the 'person who ordered it with the label facing out. This 'allows for verification that the wine is the correct 'bottle and vintage. '

Next, you will want to check the temperature of the bottle 'with your hand. This will enable you to determine if your 'wine is too warm or too cold. If you find that your wine 'is not the correct temperature, you can request an ice 'bucket to chill it for a few minutes, or you can leave it 'to sit at room temperature to warm it up a bit Once you 'are satisfied with the temperature, you can let the 'steward know you are ready to be served. Most likely, 'this will not be necessary in a better restaurant'

Once the bottle has been opened, the cork will also be 'presented. Though it is not necessary to smell the cork, 'you may want to do so to check for a moldy smell, which 'could indicate that the wine is tainted. Squeezing the 'bottom end of the cork will allow the small amount of wine 'there to be properly sensed.'

Whether or not you have chosen to sniff the cork, the 'waiter will pour a small amount into a glass to be tasted. 'This is to determine whether or not the wine is acceptable.'That is not to say that you should use this opportunity to 'decide if you like the wine, but only to make sure that 'the wine is not flawed. Before you taste it, though, you 'should also evaluate the wine using other senses.'

How does the wine look? Is it bright or is it cloudy or 'murky? If it is cloudy, notice if it is from sediment. Red 'wines tend to develop a dark deposit over time, which can 'be relieved with decanting. Reds that are not as old 'should not have a brownish tinge and white wines should 'look pale to yellow. Pieces of cork in the wine are not 'great, but they do not make the wine faulty. White 'crystals on the cork are caused by tantrates, which are 'natural deposits in white wine and are also not signs of 'bad wine.'

How does this wine smell? There are a few tell-tale signs 'that a wine is faulty. If it has a sherry-like smell, it 'may be a sign of oxidation. If the wine smells like 'vinegar, it will most likely taste like vinegar. Rotten 'egg smell is a sign of fermentation and faulty 'wine-making. A moldy or musty smell may indicate that the 'cork is bad and the wine will have a dull taste. The smell 'of sulphur (like a burning match) it is not necessarily a 'bad sign. Wineries sometimes use sulphur-dioxide to ensure 'freshness and it may be absorbed into the wine over time. 'This smell should lessen after standing for a few minutes.'

The purpose of swirling your wine is to release the aroma. 'After smelling the wine, you can taste it.'

Once you have used these methods to determine that you 'have selected a good wine, you should signal to your wine 'steward that you are ready to be served. They will then 'serve your party in a clock-wise fashion, ladies first, 'and ending with your glass.

Cruise The Nile

Cruise The Nile of Cleopatra
by: Colin Hartness

For centuries, the Nile River has been at the center of life in Egypt. The ancient Egyptian civilization relied on the flooding of the Nile to create fertile land for farming in an otherwise desert landscape. Excavations along the Nile have unearthed vast quantities of archeological remnants from ancient times and a leisurely cruise along the Nile takes you through this ancient populated area that is so steeped in history. And remember, you are following a royal route; the pharaohs and Queen Cleopatra cruised the Nile!

A cruise along Nile is an excellent way of visiting scattered archeological sights in a country with less than spectacular roads and airline service. In fact, some quality travel agents recommend cruising as the preferred method of transportation in Egypt. The best time of year to enjoy a Nile cruise is winter, from December to February, due to the hot desert climate.

Think of the romance of a leisurely cruise through such an ancient and historic land. The banks of the Nile are lined with ancient monuments and unusual sites, like banana plantations. Excursions to other famous locations, such as the Karnak Temple and the tomb of Nefertiti in the town of Luxor, are available on most cruises. Other towns that can be touring stops are Aswan, Esna, Kom Ombo and Edfu. Knowledgeable local guides are available and are recommended to explain the finer points of each site.

A Nile cruise can be quite economical. For a three-star ship the cost can be as little as $70 per person per night while a deluxe cruise can cost a mere $130 per person per night, double occupancy. The length of the cruise can vary from 3, 4 or 7 nights. Rooms are well-appointed and meals are included. Of course, deluxe and luxury cruise boats also provide a swimming pool, Jacuzzi, bar and recreation facilities, and gift shops. Air-conditioning is a must for the American tourist who is unaccustomed to the possible one hundred degree heat. And remember, since you are cruising on a river than the ocean, the river cruise ship will be much smaller, with anywhere from 100 to 500 passengers.

Generally, meals on a Nile cruise are served at a specific time, with all passengers being served at a single seating. Expect a full range of cuisine from local to international. Some meals, such as lunch and dinner, may be served buffet style. And, of course, luxury cruise companies employ world-class chefs to pamper the palette.

A cruise is an excellent way for the American tourist to visit a unique and different culture since all services are provided. For example, there is no worry about where and what to eat. Also the cruise company arranges all the tours to the major ancient attractions and provides reputable guides who know Egyptian customs. Thus, you do not need local currency for admissions as these have been paid in advance. By taking a cruise, you are buying a measure of safety in a foreign land, provided that you select a reputable cruise company with a good reputation.

Egypt is an ancient land with fascinating monuments and temples that are adorned with mysterious hieroglyphics. What better way to immerse yourself into this unique culture than to experience it by cruising the Nile like the royal pharaohs.

Decaffeinated Coffee

The Mystery of Decaffeinated Coffee
by: Gary Gresham

Caffeine has become America's most popular drug by far. 90% of Americans consume caffeine in one form or another every single day. Most of it comes from drinking coffee.

But if you're a coffee lover who prefers to avoid caffeine, you can still enjoy a cup of coffee that delivers rich flavor with decaffeinated coffee.

It's how the caffeine is extracted from coffee beans that is a mystery for most of us.

These are some of the methods currently used for decaffeinating.

Direct Contact Method

In the direct contact method the beans come directly in contact with decaffeinating agents, such as methylene chloride, after being softened by water or steam. Caffeine is removed by directly soaking the materials in the methylene chloride.

Indirect Contact Method

With the indirect contact method a water and coffee solution is used to draw off the caffeine. The solution containing the caffeine is then treated with a decaffeinating agent, such as ethyl acetate, and mixed back into the beans for reabsorption of the flavorings.

Sometimes this method is referred to as naturally decaffeinated because ethyl acetate is a chemical found naturally in many fruits.

Water Processing

This process is similar to the indirect method, except no chemicals are used. The coffee beans are soaked in hot water then the solution is passed through a carbon filter to remove the caffeine.

Swiss Water Process

In the Swiss Water Process method, the caffeine is still extracted with carbon filters but the beans soak in hot water that is saturated with coffee flavor. The result is caffeine removal without removing the coffee flavors.

It's referred to as Swiss Water Process because a Swiss company originally developed and patented the procedure.

Carbon Dioxide Processing

With this method the beans are soaked with water-softened materials in highly compressed carbon dioxide. The small caffeine molecules are extracted from the beans allowing the larger flavor molecules to remain untouched. This method retains the best overall flavor of all of the methods used.

Not all of the caffeine is completely removed with any of these current methods. To qualify as decaffeinated coffee in the United States, coffee must have at least 97 percent of its caffeine removed.

Coffee beans are decaffeinated before they are roasted because that's when it has the least effect on the beans flavor.

The reason decaffeinated coffee costs more is because of the additional labor, equipment and material needed to remove the caffeine.

So what do they do with all of that caffeine? The extracted caffeine is manufactured and used mostly in medicines and soft drinks.

As an example, the caffeine content in soft drinks mainly comes from the caffeine extracted from these decaffeination processes. The kola nut accounts for less than 5 percent of the caffeine in cola drinks.

For the past 30 years scientists have done extensive research on coffee and the effects of caffeine. New research has even shown that caffeine has many positive effects.

Some of these effects include more energy, the ability to concentrate better and has even been used as an appetite suppressant.

But not all scientists agree with these findings and coffee and the effects of caffeine will continue to be thoroughly researched.

There will always be a market for decaffeinated coffee because some people just love their coffee without the caffeine buzz.

The rest of the 100 million regular coffee drinkers either love their coffee for the wonderful flavor or enjoy the effects of a caffeine boost. For most of us, I'm sure it's a little of both.