All entries by this author


The Truth About Demand Studios

Mar 15th, 2010 | By Wilfried F. Voss
The Truth About Demand Studios

These days, more than ever, many people are looking into alternative ways to make money, and they are all lured into believing that a computer with a high-speed Internet connection plus a website can do just that. And YES, you can! Start a business a la Demand Studios, and you can make millions!



Saint Patrick Irish Cheddar Soup

Mar 14th, 2010 | By Wilfried F. Voss

Clean, peel, and dice vegetables. Melt margarine in a soup pot and sauté the vegetables lightly for 3 minutes, stirring frequently. Add stock, garlic, and seasonings. Bring to a boil and then cover the pot and let it simmer for 30 minutes. Blend the soup, either in a blender and return to the pot, or use a hand blender. Add milk and cheese and reheat the soup but do not allow it to boil. Serve hot.



The Egg-Shell-Perforation-Causer

Mar 14th, 2010 | By Wilfried F. Voss
The Egg-Shell-Perforation-Causer

The basic problem with eating boiled eggs is to produce a clear-cut edge on top where you open a boiled egg. Many people prefer to use a breakfast knife and simply cut the top off. Such a barbaric method is simply not acceptable. The edge is too rough, and you may end up with egg shell pieces in your yoke.



Cirque du Souffle – Apple Soufflé

Mar 14th, 2010 | By Wilfried F. Voss

Ingredients:
1/3 c. quick cooking tapioca
1/2 c. sugar
1/2 tsp. salt
2 c. milk
1/4 tsp. cinnamon
1/8 tsp. nutmeg
1 1/2 tbsp. lemon juice
1 c. grated raw apple
3 egg yolks, beaten until thick & lemon-colored
3 egg whites – stiffly beaten
2 tbsp. butter

Combine tapioca, sugar, salt and milk in top of double boiler. Place over rapidly boiling water, bring to scalding
[continue reading...]



Cirque du Souffle – Amaretto Chocolate Soufflé

Mar 14th, 2010 | By Wilfried F. Voss

Coat 8 (6 ounce) souffle’ dishes or custard cups with vegetable cooking spray. Sprinkle each with 1/4 teaspoon sugar and set aside. Combine brown sugar and flour in a saucepan and stir well. Gradually, add milk and egg yolks, stirring with a wire whisk until well blended. Bring to a boil over medium heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in amaretto. Pour into a large bowl, cover with plastic wrap and let cool.



Planning Your Vegas Vacation?

Mar 14th, 2010 | By Wilfried F. Voss
Planning Your Vegas Vacation?

Las Vegas, as most of us know, is an internationally renowned major resort city for gambling, shopping and fine dining. Las Vegas, which bills itself as The Entertainment Capital of the World, is famous for the number of casino resorts and associated entertainment. Besides the obvious gambling attraction, Las Vegas has a lot to offer to make  a stay worthwhile, may it
[continue reading...]



WordPress – The White Screen Of Death

Mar 14th, 2010 | By Wilfried F. Voss
WordPress – The White Screen Of Death

Just the other day I updated the Official Statcounter WordPress Plugin. After installing version 1.1, logging out, and logging in the next day, I got the “white screen of death,” meaning I was logged in, but the screen was blank.



Writology – The Silent Religion

Mar 12th, 2010 | By Wilfried F. Voss
Writology – The Silent Religion

Today’s writing and publishing world is shrugging off the old “exclusive-club” mentality, but it is, by any means, not a friendly place for an aspiring writer. As a matter of fact, the industry has turned into a shark tank. When I refer to “the industry” I mean, among other businesses, the traditional publishers, most of who are struggling these days, but they are not the actual problem. The “shark tank” is dominated by new startups in the industry, mostly vanity publishers, who produce significant profit without delivering the results they promise. It seems that scammers possess a much keener business sense than the traditional publishing businesses, and they are taking the better part of a multi-million Dollar business.



Cirque du Souffle – Amaretto Souffle

Mar 7th, 2010 | By Wilfried F. Voss

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.



Cirque du Souffle – Acorn Squash Souffle

Mar 7th, 2010 | By Wilfried F. Voss
Cirque du Souffle – Acorn Squash Souffle

A soufflé is a light, fluffy, baked cake made with egg yolks and beaten egg whites combined with various other ingredients and served as a savory main dish or sweetened as a dessert. The word soufflé is the past participle of the French verb souffler which means “to blow up” or more loosely “puff up” — an apt description of what happens to this combination of custard and egg whites.