Sunday, July 24, 2016

Blogger Opp: Meal Time Box Giveaway Event {Sign Ups}

Meal Time Box Giveaway Event Blogger Opp

Blogger Giveaway Event Sign Up:
Meal Time Box $100 Gift Card Giveaway Event


Attention bloggers:  This is a free/paid blogger event hosted by Deliciously Savvy. Link is free when you promote the giveaway on your blog or social media and a thank-you for participating in the event. Sign-ups close July 31, 2016.

PARTICIPATION DETAILS

* Prize: $100 Gift Card to use for Meal Time Box

* Event dates: August2, 2016 - August 30, 2016

* Eligibility: Contest is open to US residents

* 1 FREE LINK (or 2nd & 3rd free link with Announcement post)- Facebook visit, Twitter follow, Instagram, Pinterest.


* Optional additional links for $1.50 each or 3 for $3.

* CO-HOSTS SPOTS ARE $5 for 5 additional links (any you choose other than G+) PLUS the 3 free choices above = 8 LINKS Total + Plus a Co-Host & Extra follow pages Linked To Your Site (# depends on # of sign ups).

* Agree to post the giveaway HTML on the date the event begins and promote at least 3x a week

* Please feel free to mention Jennie from "Jen's Blog of Random Thoughts" referred you! Thanks!







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Thursday, July 21, 2016

Vancouver Event: Anime Revolution held August 5-7, 2016



Anime Revolution (or AniRevo) is a Vancouver-based annual Anime Convention which aims to connect everyone to Japanese Culture. The event will be held at the Vancouver Convention Center on August 5th-7th. Like previous years, the convention will include a wide range of activities such as anime art, cosplay, contests, exhibits, panels, peformances, vendors, and much more. Anime Revolution provides the opportunity for fans to connect with each other and share interests.


Not to forget to mention that there will also be a PokémonGO Meet Up event for all the PokémonGO fans and players. AniRevo will be having an active lure module for all 3.5 days of the convention! Time for you to start farming Pokéballs to catch 'em all! Details below:

Pokéstop/lure location(s): Pokéstops at Canada Place will be activated by Anirevo at random times during the event!

Times:
Thursday: 4pm -8pm
Friday: 10am - 10pm
Saturday: 10am - 10pm
Sunday: 10am - 6pm



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Shedding Some Light on Sunscreen Protection

Summertime is heating up and that means another confusing trip to the sunscreen aisle. But not all sunscreens meet the American Academy of Dermatology (AAD) criteria. A recent study found that 40 percent of top consumer rated sunscreens sold on Amazon did not adhere to AAD guidelines, including not being water and sweat resistant. Many others are also facing legal challenges alleging they are not performing up to their marketing claims. Board Certified New York Dermatologist Dr. Kally Papantoniou gives you what you need to know before you lather or spray.


Do you really need SPF 50 or higher?

SPF refers to the ability of a sunscreen to block ultraviolet B (UVB) rays, which cause sunburns, but not UVA rays, which are more closely linked to deeper skin damage. Both UVA and UVB contribute to the risk of skin cancer.

Dr. Papantoniou explains that, “The SPF rating is a measure of the time it would take you to sunburn if you were not wearing sunscreen as opposed to the time it would take with sunscreen. “SPF is not a consumer-friendly number,” says Dr. Papantoniou. "It is logical for someone to think that an SPF of 30 is twice as good as an SPF of 15 and so on. But that is not how it works." According to Dr. Papantoniou, “An SPF 15 product blocks about 94% of UVB rays; an SPF 30 product blocks 97% of UVB rays; and an SPF 45 product blocks about 98% of rays. "After that, it just gets superfluous,” she says. Sunscreens with higher SPF ratings block slightly more UVB rays, but none offers 100% protection. Dr. Papantoniou recommends SPF 30 - 50 products to her patients, depending on their skin type and medical history.

How much sunscreen should you use?

You’ve probably heard people say to use an amount the size of a quarter. Wrong! You’re supposed to use a shot glass full of sunscreen on all exposed areas to get the full benefit. “And here’s something else you probably don’t know,” says Dr. Papantoniou. “SPF only refers to UVB rays. There is no ratings scale for UVA protection. So look for the words “Broad Spectrum” on the label and specific ingredients. The most important ingredients to for UVA protection are avobenzone, titanium dioxide and zinc oxide.”

DO wear sunscreens rich in antioxidants

Natural antioxidants are the latest breakthrough in sunscreens and are a safe way to boost our natural immunity to the sun's harmful rays. When layered or combined with a sunscreen, they add an extra level of protection. Some known antioxidants are green tea polyphenols, vitamin C, raspberry seed oil, astaxanthin, ferulic acid and reishi mushrooms.

MYTH: Your daily facial moisturizer needs to have SPF.

FACT: “Only one of the products you use each morning needs to have SPF of 30 or higher,” says Dr. Papantoniou. “SPF is SPF, regardless of whether it’s in your foundation or moisturizer.”

MYTH: Using multiple products with SPF gives you greater protection.

FACT: “SPF isn’t an equation,” says Dr. Papantoniou. “You can’t use an SPF 15 primer and an SPF 20 foundation and get SPF 30 coverage. Your sun protection is only as strong as your highest SPF, which in this case would be 20.” Of course, if you’re dabbing foundation or moisturizer on only small areas of your face, it’s wise to double up on products that contain SPF to ensure total coverage.

MYTH: "If you're wearing foundation, you don't need sunscreen. A layer of makeup will protect your skin from the sun."

FACT: Makeup will not act as a barrier for UV rays, even if it has an added SPF. "Testing has shown that the SPF protection from a makeup product alone is insufficient. That small amount of SPF is always a nice addition, but not enough to protect your skin," says Dr. Papantoniou. Always apply sunscreen (or a moisturizer with broad-spectrum sun protection) under your makeup. If you're worried about your skin looking greasy, there are plenty of great mattifying options for the face.

Here's a reminder of how to properly protect yourself:

1. Always wear a hat and sun protective clothing if you're going to be out for long periods of time.

2. Avoid the mid-day sun.

3. Don't be tempted to use that tube of sunblock you didn't quite finish last year. New summer, new sunblock.

4. Slather on generous quantities of sunblock at least 30 minutes before you head outdoors: To achieve the SPF level on the label, you need a teaspoon on your face, and a shot glass-worth for your body. Don't forget your ears, your lips, your hairline, and your scalp or part lines.

5. Reapply every couple of hours, especially if you've been swimming or exercising.



Dr. Kally Papantoniou is a Cosmetic Dermatologist, Board Certified by the American Board of Dermatology. She specializes in Injectables, Lasers, Body Contouring, Surgical and Medical Dermatology. Dr. Papantoniou is also a clinical instructor at Mount Sinai Health Center in New York City. She applies expert techniques and the newest technologies to treat her patients. Dr. Papantoniou focuses on providing her patients with the highest level of care, with special interests in natural and healthy alternatives to treatments and disease prevention. Connect with Dr. Papantoniou via twitter @DrPderm or her website www.DrPapantoniou.com


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Wednesday, July 20, 2016

Canning: Pickled Beets & Onions {Recipe}

Add a zesty taste to beets by pickling them and enjoy throughout the year. I have done canning before, but this is my first time pickling beets and onions. This is a nice recipe perfect on its own or on salads. From my experience, it is a bit too sweet for me, but the recipe calls for the recommended amounts for canning. See the recipe below:

Pickled Beets & Onions
Makes about 5 x 500mL Jars


INGREDIENTS:

8 cups prepared beets, sliced
3 cups onions, sliced
2-1/2 cups cider vinegar
2 cups granulated sugar
1-1/2 cups water
1 tbsp mustard seed
1 tsp salt
1 tsp all spice
1 tsp cloves
6 inch cinnamon stick

PREPARATION:

1. Scrub beets and trim all but 2 inches off stems; do not cut off roots. Cook beets in boiling water until tender (about 35-45 minutes). Remove from water and allow to cool. Remove skins and cut into chunks and measure 8 cups then set aside.


2. Place 5 clean 500mL mason jars on a rack in a boiling water canner. Cover jars and sealing discs with water and heat to a simmer. Keep jars and sealing discs hot until ready to use.


3. Combine onions, vinegar, sugar, water, mustard seed, salt, allspice, cloves, and cinnamon sticks in a large saucepan. Bring to a boil and boil gently for about 5 minutes. Add beets and return to a full boil. Remove from heat and discard cinnamon stick.


4. Pack beets into a hot jar and leave about 3/4 inch space from top of jar (headspace). Add the hot liquid to cover beets and onions to within 1/2 inch from top of jar. Using nonmetallic utensil, remove air bubbles and adjust headspace. Wipe the rim of the jar removing any food residue. Center the hot sealing disc on cleaned jar rim. Screw band down until fingertip tight. Return filled jar to rack in canner. Repeat for remaining beets and hot liquid.


5. When canner is filled, ensure all jars are covered by at least one inch of water. Cover canner and bring water to full boil before starting to count processing time (30 minutes).

6. When processing time is complete, wait 5 minutes, then remove jars without tilting and place them upright on a protected work surface. Cool upright, undisturbed for 24 hours. Do not retighten screw bands.


7. After cooling, check jar seals. Sealed discs curve downward and do not move/pop when pressed. Label and store jars in a cool, dark place. Use home canned foods within one year.

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Photo of the Day: Sunset in Seattle

Sunset in Seattle, Washington; view looking over Elliot Bay and the city from the Seattle Space Needle.



My Flickr Album
500px Gallery
My Facebook Page
National Geographic


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Monday, July 18, 2016

Strawberry Freezer Jam

This week, I've learned to make strawberry freezer jam. I attended this workshop held at Cedar Cottage Neighbourhood House and it was funded by the Vancouver Foundation's Neighbourhood Small Grants. I had the chance to meet the facilitator and she was really helpful.

This recipe is insanely easy to make and it doesn't require any cooking. Below are directions you can try at home:

INGREDIENTS:

4 cups crushed strawberries
1-1/2 cups white sugar
1 pouch Bernardin Freezer Jam Pectin

PREPARATION:

1. Wash and cut strawberries. In a large bowl, crush the strawberries. I used a potato masher.


2. Stir together prepared fruit, pectin, and sugar. Let stand for 10 minutes.


3. Ladle the jam into clean plastic freezer jars and leave about 1/2 inch headspace. Apply lids.


4. Let stand in the refrigerator until set or put into freezer.
Note: Can refrigerate up to 3 weeks or freeze up to 1 year.


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Join the Cast of 'Fast 8' On Set in Atlanta


Fast 8, the eighth installment of the Fast & Furious franchise is currently in production. It will feature supercars such as MacLaren, Maserati, Jaguar, Lamborghini and few others as well as armoured trucks.


The Fast & Furious cast continues to honour Paul Walker and they are also like family off-screen in real life. The fundraising website Omaze and The Paul Walker Foundation (started by Paul Walker's daughter, Meadow Walker), have joined together to bring you this amazing contest that offers one lucky fan (and a friend) the opportunity to join the cast of Fast 8 on the set of their new movie in Atlanta.


You and a friend will:

• Go behind the scenes on the set of the next FAST & FURIOUS movie
• Meet Vin Diesel, Dwayne Johnson, Michelle Rodriguez, Ludacris, Tyrese Gibson, Scott Eastwood and the rest of the cast
• Get an inside look (literally) at some of the world’s most badass cars
• Be flown to Atlanta and put up in a 4-star hotel




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