Aquarium Fish
Aug 03

Unique Ways to Improve the Atmosphere in Your Home (Including Using Fish!)

By Joan Lesko | Home Matters

The atmosphere in your home is very important. It sets the mood for how you feel and interact with others while you are home. This is especially important in the kitchen, where a great deal of family time is spent. The kitchen should be a warm and comfortable environment, and there are ways of making it so. Some of these methods are rather unique, so it is likely that you will not even have heard of them yet. Read on to find out how you can make your home and kitchen feel so much better!

Add Flowing Water

Flowing Water

It has often been said that the sound of flowing water has the ability to de-stress the mind and relax the soul. Some people believe that having fountains or other sources of water in the home is a sign of good luck and prosperity to come. If you do not want to deal with the maintenance factor of having waterfalls or fountains, you could just include the sound itself. You could play music that imitates the sound of rushing water throughout certain areas of your home. This will improve the overall feel of your home.

Fill Your Home with What You Love

Perfect Kitchen

Often, it seems as though you are spending all your energy making other people happy. None is left for you, or to do the things you want. So, do not decorate your house with the latest style just because you want other people to admire it. Fill your home with flowers, or animals, or porcelain statues; whatever it is that makes you happy when you look at it. When you are cooking in the kitchen, it will be a better experience if you have items that you love surrounding you!

Incorporate Fish into Your Home

Aquarium Tank

Fish are great pets because they do not require a lot of upkeep. If you decide to get pet fish, you can enjoy them and watch them swim around in the tank or aquarium. You will not need to walk them, of clean up after them! However, it is important that you make sure you have the correct filter for your fish. If you take the time to research different filter types and sizes, your fish will remain happy and healthy! If you are stuck and need a hand with research, you could read a review of the Eheim canister filter. It will be helpful in pointing you in the right direction.


Cooking in your home can be a truly enjoyable experience if you have the right atmosphere in your home! By including things such as flowing water, beloved objects, and fish in your home, you are setting yourself up for good things! Your family members will also be more encouraged to cook with you in the kitchen when they feel welcome in the space. Good memories will be made, and many laughs will be shared. It will be a home full of love!

May 16

Creating a Wine Cellar Means Controlling Humidity

By Joan Lesko | Food and Wine

With spring upon us, moisture in your basement can be a huge issue. Especially if you’re planning to use it as a wine cellar or somewhere you want to dry meats. In either of these cases, or if you just have a general desire to keep your basement dryer, you’re going to want a good dehumidifier to dry out your basement.

Consider First

Before you run out and buy one of these magical machines, you’ll want to take a few things into consideration. First off, what’s the temperature of your basement? If it’s below 65 degrees, you’re likely to run into an icing issue, as dehumidifiers don’t work so well at those lower temperatures. Once the water in the air hits the coils, it can pretty quickly turn into ice in cooler environments. At those lower temperatures, you’re going to need a specific low-temperature humidifier.

What Capacity Do You Need?

Second is capacity. A good dehumidifier can be something of an investment. You’re going to want to make sure the machine you purchase is capable of handling the amount of moisture in the as compared to the size of the room. If a humidifier isn’t able to completely dry out the area, there isn’t a whole lot of reason to get one.

The Right Tools

You can answer these questions using a tool called a hygrometer, which measures the temperature and humidity of a room. Now, when it comes to, say, a wine cellar, you want it to be a bit humid. Somewhere between 50 and 70 percent relative humidity. If you’re lower than that, you can run the risk of having the corks in your wine dry out and break loose from the bottle. Because of this, consistency in humidity is vital, and a dehumidifier is going to help with that.

In the case of wine, whether it’s white or red wine, a dehumidifier is going to be more useful in making sure your basement maintains a good enough level of humidity so it doesn’t begin to develop mold or other negative elements which sometimes exist in overly wet areas. This time of year, when it starts warming up and rains become a bit more frequent, humidity can be a real issue. The last thing you want is too much of it creeping into your home and causing damage. Structural damage can be an issue, for sure, but if you’re trying to do anything else besides storing wine such as aging foods like meats, humidity can definitely go from being your friend to being your enemy.


A dehumidifier with the right sort of capacity and efficiency can help combat that additional water in the air, and some even come with a digital readout which will let you keep things exactly where you need them. Finding the sources of additional water entry into your home will also go a long way toward solving any issues you have with additional humidity. So be sure to do your research and find out exactly what you need before diving in.

Apr 07

Red Wine Pairing for a Better Dining Experience

By Joan Lesko | Food and Wine

If you do not know the first thing about pairing food with red wine, I am here to help you today. Whether you are preparing for a dinner party with friends or a romantic dinner with your partner, your meal can be greatly enhanced by choosing a wine that goes well with what is on your plate. In this article I will be discussing red wine pairing with a range of dinner options. Forget the worries of staining your teeth with red wine as you can always use teeth whitening strips to take care of that issue. Find some reviews here. Simply enjoy the pleasant dining experience of pairing red wines and the foods they dance with on your tongue.

Pinot Noir

Pinot Noir, the name deriving from the French words for pine and black, is made from grapes that are very difficult to grow. It was born in the Burgundy region of France with flavors of ripe red berries, sweet black cherries, mushrooms and forest floor. Pinot Noir pairs well with a wide range of food from salmon to game birds to light meats, which makes it a versatile choice for dining.

I would recommend sautéed duck breasts with wild mushrooms served with spanish rice and grilled pepper salad. You can even pour some of the pinot into the pan as you’re cooking the breasts. Get the recipe for duck breasts with mushrooms here.

Cabernet Sauvignon

Cabernet Sauvignon is a personal favorite of mine for cooking with. It is one of the world’s most recognized red wine grape variety. The grape is easy to cultivate which is one reason for it’s popularity. It’s flavor profile is full-bodied with high tannins and acidity which gives it it’s ability to age well. When grown in cooler climates, the wine tends to have notes of black currant accompanied by green bell pepper, mint and cedar. As the wine ages, these flavors become more pronounced.  In moderate climates the black currant notes are accompanied by black cherry and black olive. In hotter climates the flavors are described as being over-ripe.

Cab Sauv goes well with lamb and beef dishes. I recommend this American roast beef dish served with braised red cabbage and mashed potato.


The Gamay grape is a purple-grape variety and is fermented in a closed container without oxygen. It produces wine that is light-bodied and fruity with floral notes of lilac and violets. Grown in the Beaujolais region, this grape will produce wines with a flavor profile of sour cherries, black pepper, and dried berry, as well as fresh-cut stone and chalk. It pairs well with light chicken dishes, pork sausages, cheese, charcuterie, etc.

This wine is perfect if you plan on having  a summer BBQ. Grill up some veggies as a side to some spicy sausages. Try this grilled spicy sausage patty recipe.


Merlot is made from a dark blue grape variety and is one of the most popular red wine varietal in many markets. There tends to be 2 main styles of Merlot:

  • International style – harvested late to gain ripeness and produce a wine that is full-bodied with high alcohol and velvety tannins.
  • Bordeaux style – harvested earlier to maintain acidity and produce medium bodied wine with moderate alcohol levels.

It has characteristics of black cherry, raspberry, plum, graphite, tobacco, cedar, vanilla, clove and mocha. Merlot can be paired with light meats or lightly-spiced dark meats. Do not pair with fish or leafy-green vegetables. I recommend skillet rosemary chicken.


Shiraz is a red wine produced using dark-skinned grapes grown throughout the world. The flavor profile of shiraz tends to be medium-full bodied, with flavors of blackberry, mint, chocolate, espresso and black pepper. Shiraz is also versatile when it comes to pairing, going well with dark meats, roast duck, venison and spicy, peppery dishes. Try it with this chili recipe.

Most of these wines are versatile and will go well with many dishes but the dinner ideas suggested are a great place to start and are sure to please your guests’ palettes. Wine pairing is fun and enhances your dining experience, so try out these suggestions and see what you think.

Why not make it a wine tasting?



Mar 13

Ways to Increase Creativity in the Kitchen

By Joan Lesko | Food and Preparation

One of the most sensual of the senses is taste, and through our taste buds we can enjoy different cultures, grow closer to the ones we love, and increase our overall sense of well-being. Whether you’ve long been developing your culinary skills or are just beginning to experiment in the kitchen, there are endless possibilities when it comes to the various combinations of food items. When you follow a few tips, you can increase your creativity and enjoy foods prepared in ways you’ve never before imagined.

Prevent Becoming Overwhelmed

Hash Brown Pancake With Banana And Chocolate Syrup

There are seemingly endless types of food on the market, and there is no known number. But, to put things in perspective, there are around 1,600 types of bananas alone. Considering this, we can quickly become overwhelmed when we decide to try something new. While it may seem counterproductive in theory, when you limit yourself, you can often be more creative in the kitchen. For example, if you’re craving something sweet, consider trying new renditions of pumpkin spice bars. Focusing on a particular ingredient can prove to help you more easily focus.

Ensure Proper Sleep

Sleeping Woman

Far too few of us get the proper amount of sleep, and failure to do so decreases your availability to enhance your creativity. In order to better ensure you’re able to get to sleep and stay asleep, consider employing the following tips:

  • Turn off all distractions including televisions and computers at bedtime.
  • Invest in the best bedbug mattress encasement to ensure your mattress is safe and clear of these dreaded critters.
  • Become in the habit of engaging in a bedtime ritual to prepare your body for sleep such as a relaxing bath.

Don’t Cook Alone

Cooking TogetherCooking TogetherCooking TogetherCooking Together

We’ve all heard the phrase “two heads are better than one,” and this is certainly true when it comes to the discovery of new things. In fact, the human race has long been leaning on the ideas of others to further progress ideas and inventions. You may have a delicious recipe you’ve been working on that a good friend may be able to build upon to perfect the creation. You’d be surprised at the level of creativity that can be spurred by bouncing ideas off of other people. Together, you and another culinary-inclined individual could come up with the “next big thing.”

So Much Left Undiscovered

Whether you’ve always had a knack for culinary creation or are just in the mood to try something new for dinner, the fact remains that there are endless recipe possibilities. Food is more than just a staple of life. It’s a way we stay close to the ones we love and can even be used for monetary gain as a growing number of cooking shows and food bloggers are introduced every day. It’s inevitable that new recipes will continue to be discovered, and there’s nothing stopping you from using your creativity to see what possibilities are still left untasted. By following these tips, you can increase your creativity and achieve the revelation of just that.

Nov 09

Make Your Fresh Food “Fast Food” :Tips For Kitchen Knife Safety and Speed

By Joan Lesko | Food and Preparation

If you want to cook fresh meals everyday, then you’d better learn how to chop up your food fast. Improving your chopping skills is the number one way to speed up the entire cooking process. And, trust me, when you’ve got two hungry children squirming around by the dinner table, you don’t want to keep them waiting. In this article, I’ll tell you about some easy tips to keep in mind whenever you have to cut up veggies, fruit, or meat.

How To Make Your Cutting Board Stable


Of course, safety is always the most important thing to keep in mind when using kitchen knives. One easy way to keep yourself safe is to ensure your cutting board is flat and stable. Many professional chefs actually put a damp cloth underneath their cutting board to keep it from moving around while they chop. You can certainly try this useful tip if you think your board is too loose.

Don’t Let Your Foods Wobble Around


Be sure to keep safety first in your mind whenever you are cutting larger foods like onions, carrots, or apples. Since these foods all have a tendency to roll around on the board, it’s important to either half these foods or to slice off an end to provide you with a flat surface. Once they have a flat edge, you can place that side on the cutting board and then start chopping with greater speed.

The Cross-Chop

The cross-chop is a popular and safe cutting technique using the chef’s knife. Just hold your dominant hand in a pinch grip formation, and then place your other hand over the top of the knife. You then gently rock the knife back and forth across your food item. The hand you have on the top of the knife is just used as a gentle guide; you shouldn’t be applying any pressure against this knife. Some people like to start their cross-chop slowly and gradually increase speed. This is great for chopping up fresh herbs and garlic cloves.


Another chopping technique is called the rock-chop. This is similar to the cross-chop, but instead of laying your less dominant hand on top of the knife, that hand will be placed on the food you are chopping. This hand should resemble a claw on your food item, with your knuckles facing towards the knife. You will slowly push the food into the knife as you move your chef’s knife in a rocking fashion. Your fingers should be slowly coming together into a knuckle as your knife pushes forward. Also, be sure to keep your thumb behind the end of your food item for maximum safety. This is a good technique for veggies like carrots and chilies.

Chopping The Dreaded Onion

Onions are one of the most common ingredients in many recipes, so we need to learn how to chop them up properly. I don’t know about you, but I easily get teary-eyed if I don’t chop these bad boys as fast as possible. The best tip I’ve found to reduce the waterworks is to keep the onion root on while cutting. Once you cut the root off, the onion’s juices start to squirt out rapidly, which, of course, causes our poor eyes to burn. Use your chef’s knife to slice the onion in half. Place the onion slices on the flat side, then place three fingers from your less dominant hand on top of the onion. It’s best to have your middle finger slightly in front of your fourth and index fingers. Then use your chef’s knife to chop long slices all across the onion with the tip of your blade facing the root. Then push the onion together, slightly make an incision in the middle of the onion, and then just slice all of these pieces off across the top of the onion. Of course, dispose of the root once your onion is all finely chopped up.

Nov 09

5 Nontraditional Thanksgiving Dinner Ideas for Your Family

By Joan Lesko | Food and Dining

On Thanksgiving Day, tradition says that you eat turkey. Whether your family likes it or not, you’re going to spend hours roasting a bird in the oven, basting it, and desperately hoping that it will be done in time for dinner. It’s even worse for people who celebrate Thanksgiving more than once. Turkey here, turkey there, turkey everywhere! If you’re tired of all the turkey talk, consider some of these nontraditional ideas for Thanksgiving instead.

Have a Chili Cook-Off

Do you have plenty of budding chefs in your family? Chances are, everyone has a go-to chili recipe–and they’re probably dying to show it off. Instead of bringing in dozens of side dishes, arguing over who fixes the best broccoli casserole, and dragging out the pumpkin pie at the last possible minute, try a chili cook-off instead! Each family brings a pot of their favorite chili. Family members who don’t enjoy cooking can bring the fixings: cheese, corn chips, crackers, or anything else you might like to put on your chili. Looking for the perfect chili recipe? Some of these favorites might give you a starting place.

Take It Up a Notch

Still enjoy your turkey, but want to do something completely different with it this year? Try a recipe for Turducken: a chicken stuffed inside a duck, which is then stuffed inside a turkey. You’ll certainly have more than enough leftovers to last for a while! You could also try this recipe for Thanksgiving Turkey Cake, which combines all of your Thanksgiving favorites into one convenient and attractive dish. Note: this particular Thanksgiving meal is probably not appropriate for toddlers who have issues with their food touching.

Go Italian

Who says that Thanksgiving dinner has to embrace American tradition? Go Italian instead with a great lasagna recipe, pizza, bread sticks, and more. Of course, a fancy Italian dinner wouldn’t be complete without an excellent dessert!

Try a Vegetarian Meal

Whether you’re counting calories or just don’t like having meat in your life, try a vegetarian Thanksgiving with this great Tofurky Roast. It has all the flavor you’re looking for in a main dish with fewer calories, making it great for Thanksgiving on a diet. If you want to add some meat back into your meal for the non-vegetarians in the crowd, this Stuffed Pumpkin is a great way to do it.

Try a New Meat

If you’re just tired of turkey and want something new for the holiday this year, Martha Stewart has plenty of “beyond the turkey” recipes that will have everyone around the table clamoring for seconds. Roast pork is a popular option, but chicken and prime rib also feature prominently in her offerings.

Picking Thanksgiving dinner doesn’t have to mean turning straight to the turkey when there are so many other great options available. Check out some of these great recipes and discover just how different this Thanksgiving can be.

Nov 05

A Beginners Guide to Tasting Wine

By Joan Lesko | Food and Wine

As a mother of two school-aged children, I have just enough time to take mini-vacations now and then. Recently, I and some girlfriends had the luxury of a spa weekend that included an afternoon at a local winery where we learned some of the finer points of wine tasting.

wine-tasting-2The wine tasting took place in one of the bottle cellars, which was cool but brightly lit. The bottles for sampling were arranged on long, lawn-covered tables and every few feet was a silver spittoon.

The host started by telling us that most people don’t know how to appreciate wine. They can’t tell the difference between a $150 Grand Cru or that serviceable stuff one buys at the supermarket for $3.00. That’s because they emphasize the wrong sense to taste the wine.

wine-tastingThe main sense to use in wine-tasting is not the sense of taste, but the sense of smell in the upper part of the nasal cavity. This area doesn’t really respond to smells that come from the outside, but when you have a mouthful of wine it will dissolve the wine’s volatile gases and take them to the olfactory bulb in the brain. In professional wine tasters, who’ve drunk lots of wine, this stimulates the memories of wines they have sampled. The reason why the wine is spat out after the taster evaluates it is to keep the new wine from becoming overwhelming.

But since I and my girlfriends were novices, I can only guess the new wine would return all those memories of that good, cheap stuff we had at our dinner parties.

pouring-wineThen, the wine was poured for us. In our case, we were sampling reds. The thing about reds is that they’re served at room temperature, in large-bowled stem glasses that are filled only a third of the way. This allows you to swirl them safely and allows their volatile gases to collect.

You start by tilting the glass against the pale cellar wall and evaluating the color. A blackish, purplish wine means that the wine is young and will take a long time to mature. If it’s brick red, it’s mature. Brown wine, with the exception of sherry, is too old. My first glass was ruby colored. It was young, but good.

Then, you stick your nose into the glass, close your eyes and inhale deeply, as you would a bouquet of roses. The wine should not smell “funny,” musty or vinegary. The best wines have a complex bouquet that comes from the grape, the barrel and the bottle. Some experts can even identify what type of grape is in the wine. I wasn’t there yet! I would say that the smell of the first wine I had was “lively.” This means the fresh smell of a good, young wine. It also had a nice, grapey scent, which is also a good sign.

wine-tastingThen, I took a mouthful. Our host warned us to not sip but take a mouthful so the wine could reach every area of the mouth. I and my girlfriends looked like hamsters, but that was fine. Then, we had to pucker our lips and draw in air. This helps volatize the wine and help it rise into the nasal cavity. The words I thought of as the wine was in my mouth were “raspberries,” and “violets,” which are good appellations.

Then, while everybody spat their wine out, I swallowed mine. It was too good and too expensive to spit out! Plus, spitting it out was gross.

I’m not sure if this ruined my experience with the other wines, which I also swallowed, but one day, I hope to be experienced enough, or blasé enough, to use the spittoon. I will always remember the lessons I learned at the winery!