Choosing the Perfect Preschool for Your Infant

Yikes, Is It Time to Go Back to Work Already?
Choosing the Perfect Preschool for Your Infant
By Blythe Lipman, Author, Help! My Baby Came Without Instructions



Finding the perfect preschool for your infant can be really scary. How can you possibly trust another person with your precious bundle? You will be looking for a school where the infant care is the best, the school the cleanest, and the teachers experienced, warm and fuzzy.

Does this really exist? And how will you know when you've found that perfect place? A place that makes you feel totally comfortable as you drop off your baby each morning. A school that will provide your baby with the love, nurturing and care she needs. That will be the perfect substitute when you can't be with her.

The following checklist should help make your decision a little easier. Print it out and take it with you. And don't be afraid to ask any question. Nothing is off limits when it concerns your baby.

Pre-School Interview Checklist
When you call for an appointment, does the director speak to you?	Yes ____	No ____
What is the director's policy for having you visit the school?	Yes ____	No ____
Does the director keep you waiting more than a few minutes when you arrive?	Yes ____	No ____
Does the director give you all the time you need to talk about the program and answer all your questions?	Yes ____	No ____
Does the director show you the school's Mission Statement?	Yes ____	No ____
Does the director give you a booklet containing information about the school?	Yes ____	No ____
Will the director supply you with references?	Yes ____	No ____
At first glance, does the preschool look clean?	Yes ____	No ____
Does it smell clean?	Yes ____	No ____
Is the preschool licensed by the state?	Yes ____	No ____
If no, why not? _________________________________________________________
Does the school do a background check before hiring a teacher?	Yes ____	No ____
What kind of experience do the teachers have? ________________________________ _____________________________________________________________________
The Infant Room
Is the infant room clean?	Yes ____	No ____
Are the electric outlets covered?	Yes ____	No ____
Do the cabinets have childproof locks on them?	Yes ____	No ____
Do you see any cleaning spray bottles sitting on the counters?	Yes ____	No ____
Do you see anything that would be dangerous lying around in a baby's reach?	Yes ____	No ____
Are the counters clean and uncluttered?	Yes ____	No ____
Are the diaper changing tables clean?	Yes ____	No ____
Are there gloves available for diaper changing?	Yes ____	No ____
Is there a crib for each baby?	Yes ____	No ____
Are the cribs in good condition? (Test to see that they are not wobbly or have any loose screws.)	Yes ____	No ____
Are there enough high chairs or a feeding table for mealtimes?	Yes ____	No ____
Are there enough swings, ExerSaucers, bouncy seats, teething toys, strollers, etc. available for the babies?	Yes ____	No ____
Is the above equipment in good condition?	Yes ____	No ____
Are the toys and equipment age appropriate?	Yes ____	No ____
Are the toys and equipment cleaned with bleach water each day?	Yes ____	No ____
Is there a bin to put dirty toys that get used during the day? (For dropped toys, or toys that other babies chew on.)	Yes ____	No ____
Is there happy music playing in the room or lullabies if it is naptime?	Yes ____	No ____
Is there a fire exit door with a sign posted above it?	Yes ____	No ____
Does the room look like a place that your baby could have fun, explore and blossom?	Yes ____	No ____
Do you have an overall good feeling about the room?	Yes ____	No ____
_____________________________________________________________________
Staff
Is there one child care provider for every four babies?	Yes ____	No ____
Do the same caregivers take care of the babies each day?	Yes ____	No ____
Do different teachers come in for the late shift (3:00-6:00pm)?	Yes ____	No ____
Do they have CPR and First Aid Certification?	Yes ____	No ____
Are the caregivers friendly and eager to tell you about themselves and the program?	Yes ____	No ____
Do the caregivers act in a professional manner?	Yes ____	No ____
Do the caregivers look clean and neat and are they dressed appropriately?	Yes ____	No ____
Are the caregivers warm and responsive to your baby when you visit?	Yes ____	No ____
Do the caregivers know what to do if a baby is choking?	Yes ____	No ____
Do the caregivers tell you about the daily activities?	Yes ____	No ____
Does the school do a background check before hiring a teacher?	Yes ____	No ____
Do the caregivers take the babies outside, play music, do tummy time, etc.?	Yes ____	No ____
Do the caregivers have specialists that come in for music, movement, etc.?	Yes ____	No ____
Do the caregivers send home daily reports?	Yes ____	No ____
Do the caregivers want to know your baby's schedule at home?	Yes ____	No ____
Do they want to know how you soothe your baby when she is irritable or crying?	Yes ____	No ____
What is their illness policy?	Yes ____	No ____
Are there conferences or just daily check-ins?	Yes ____	No ____
Are you allowed to talk directly with the teacher by phone or just the director if you need to call? ____________________________________________________________________
What are their rules for visiting your baby at school? ____________________________________________________________________
What is the policy for drop-off and pick-up? ____________________________________________________________________
If someone else needs to pick up your baby, do they need a special card, password, driver's license, etc.? ____________________________________________________________________
Do they use the same substitutes all the time? (So they know the babies and their schedules.) ____________________________________________________________________
Do you have an overall good feeling about the caregivers and the infant room?	Yes ____	No ____
____________________________________________________________________

Blythe's Final Thoughts:

If you like the preschool, drop in unannounced.

Before you make a decision, call with any questions.

If you get the cold shoulder or you feel like they are too busy and you are unimportant...
FIND ANOTHER PRESCHOOL

Once your child is enrolled, if you are told you can't visit anytime...
FIND ANOTHER PRESCHOOL

If the facility looks, smells or feels dirty...
FIND ANOTHER PRESCHOOL

If the caregivers are dressed inappropriately...
FIND ANOTHER PRESCHOOL

If the staff seems unhappy and not having fun...
FIND ANOTHER PRESCHOOL

Would you feel good leaving your baby at this preschool each day?
Yes___ No___

If you feel great about the preschool then sign the papers. But if something feels amiss, even if you can't figure out what it is, go with your intuition, it's usually right!

Above all, you want to be able to enjoy watching your baby blossom and grow in her new environment knowing you made the right decision.

Blythe Lipman is the president of Baby Instructions. She is passionate about babies, toddlers and their parents. After working in the field for over twenty-five years, she wrote her third award-winning book, Help! My Baby Came Without Instructions, which is available at www.babyinstructions.com. You can hear Blythe's weekly radio show on Wednesdays, 11:00 a.m. EST at www.toginet.com. Blythe is available for in-home, video and telephone consultations. © Blythe Lipman 2011.

Making the Most of the Summer Harvest

You Say Tomato...
Making the Most of the Summer Harvest
By Kirk Leins



For tomato lovers everywhere, the summer months mark the time of year when this wonderful fruit is at its absolute tastiest. Whether a summertime tomato is harvested from a backyard garden or purchased from a quality purveyor, it is simply one of the finest fresh ingredients available to nearly every home chef.

What is a Tomato?
Scientifically speaking, a tomato is a fruit and not a vegetable. This is because a true fruit is developed from the ovary in the base of the plant's flower and contains the edible seeds of the plant. Carrots, broccoli, and lettuce develop differently as they do not have seeds within the part we eat and are therefore considered vegetables.

Within the plant world, tomatoes are members of the nightshade family (Solanaceae). While the nightshade family is responsible for other healthy offerings – such as potatoes, eggplant, and peppers – it also includes some very toxic plants like the deadly nightshade (belladonna). It's a high concentration of alkaloids that makes belladonna, as well as the green foliage of most nightshade plants, so dangerous.

The irony here is that the production of alkaloids is a normal biochemical activity for most plants. Alkaloids contain nitrogen and actually help protect plants from being completely devoured by insects. The good news is when it comes to the food produced by nightshades, the alkaloid level is relatively low. However, these low levels do explain some people's aversion to the aforementioned nightshade foods.

If you are sensitive to these types of foods, I recommend eating them in smaller doses and only when they are ripe. Ripening, along with cooking, dramatically reduces these already low alkaline levels. This probably explains why some people could never eat a raw green bell pepper but have no problem when a red bell pepper (a more ripened version) is sautéed in olive oil or fire-roasted over a hot grill.

Types of Tomatoes
There are literally thousands of different cultivars of tomatoes. Not to digress but the word "cultivar" is actually a portmanteau, or combination of the words "cultivated" and "variety." In plain English, cultivar simply refers to one variety of any cultivated plant.

Like many other plants, each tomato cultivar grows better in specific climates as well as during specific times of the year. As opposed to attempting to break down every cultivar, I thought I'd take a few moments to talk about a few broader tomato classifications.

Cherry and Grape Tomatoes
At one end of the size spectrum, we have cherry tomatoes and their diminutive cousin, the grape tomato. Averaging 2 to 3 centimeters in diameter, these tomatoes are widely available and extremely underrated. Many versions are actually sold still on the vine. They generally have an outstanding sweet, tomato taste and are perfect for many different salads. I'll show you one of my favorite salads later in the article.

Beefsteak Tomatoes
On the other end of the spectrum are beefsteak tomatoes that exceed 10 centimeters in diameter. These tomatoes, along with various smaller classifications, are also widely available but oftentimes lackluster in quality. The reason for this mediocrity has to do with modern technology.

Tomatoes in general go from perfectly ripe to rotten very quickly. So quickly, in fact, that it is very hard for large growers to transport their tomatoes without the fruit going south. For many, the solution is to pick the tomatoes while they're still green and then ripen them artificially in an ethylene bath. This practice may make the tomatoes travel better but it results in the purchase of a virtually unripe piece of fruit.

My personal solution is to buy these larger tomatoes from either quality markets where they are sold still on the vine, or from vendors who set up stands by the roadside or inside of farmer's markets. Tomatoes sold by these purveyors are not only vine-ripened, but they are also brought to market on a more regular basis and intended for quicker consumption. They are well worth any extra money they cost. But it's important to know that when it comes to great taste at a low price, nothing beats a tomato that's grown in a backyard garden.

Speaking of great taste, one classification of tomato that is turning up everywhere is known as an Heirloom. While they do vary in size and color, tomatoes tagged as Heirlooms share a few common traits. First and foremost, they must be naturally pollinated and have received no artificial genetic modifications. After that, however, there is much dispute over which tomatoes qualify. Most of the debate is either over how long the strain has been in existence, or the method in which the seeds were handed down. Regardless, if you can get your hands on Heirloom Tomatoes, I recommend doing so.

For any of these larger tomato varieties, I love slicing them thinly and using them on any burger or sandwich. My second recipe this month will be one of my favorite sandwiches featuring the tomato.

Plum Tomatoes
Tomatoes that are elongated (7-9 centimeters long and 4-5 centimeters wide) are known as plum tomatoes. These are also known as Roma tomatoes as they are popular throughout the Mediterranean. While they are tasty when allowed to vine-ripen, many stores receive their plum tomatoes on the unripe side.

Unless I can procure a high quality, fresh plum tomato, my personal preference is to buy them canned. If you want to do the same, you should look for plum tomatoes that are grown and packed in the San Marzano region of Italy, as these are some of the sweetest available. They are great for sauces, stews, and even quick blender salsas.

For the most part, when I cook with tomatoes as part of a dish, I prefer using canned rather than fresh as they produce a more consistent result. The only exception I'll make is when I have an abundance of summertime tomatoes on hand and desperately need to use them up. My last recipe will show you how to do just that.

Cherry Tomato and Cucumber Salad (Serves 3 to 4)

• 15-20 cherry or grape tomatoes, split in half lengthwise
• 1 English (hothouse) cucumber, split in half lengthwise, seeded with a spoon and cut into 1/4-inch slices
• Hand-torn basil leaves
• Crumbled goat cheese

For the dressing:

• 2 tbsp sherry vinegar
• 4 tbsp extra-virgin olive oil
• 1 small shallot, minced fine or grated
• Kosher salt and freshly ground black pepper

In a large bowl, mix together all the dressing ingredients. Add cucumber slices, tomato halves, and basil leaves, and toss to combine. Taste and adjust seasonings if necessary. Allow the salad to sit at room temperature for at least one hour. Liberally scatter crumbled goat cheese on top of salad and serve.

Note: While the salad can be made ahead of time, it is at its best when eaten on the day it's made.

The Ultimate B.L.T.A. (Makes 2 sandwiches)

• 4 slices of quality bread, very lightly toasted
• 4-6 slices of quality smoked bacon, fried crisp but not overcooked
• 4-6 thick slices of heirloom tomato
• 1 ripe Haas avocado, skinned and seeded
• 2 tsp fresh lemon juice
• 2-4 whole leaves of Butterleaf lettuce
• Real mayonnaise
• Kosher Salt and freshly ground black pepper

In a bowl, combine avocado and lemon juice. Season the ingredients with salt and pepper, and mash well with a fork. Spread equal portions of avocado mixture on two slices of bread. Spread the remaining two slices of bread with mayonnaise. On the slices with the avocado, layer an equal number of tomato slices and season with salt and pepper. Top with an equal number of bacon slices, lettuce, and remaining slices of bread. Cut in half on the diagonal and serve.

Roasted Tomatoes with Shrimp and Tarragon (Serves 2 to 4)

• 1.5 lbs. medium-sized shrimp, peeled and de-veined
• 3 to 4 cups very ripe tomatoes, chopped
• 1/2 cup onion, chopped
• 2 garlic cloves, chopped
• 1/4 cup Italian parsley, finely chopped (plus more for garnish)
• 1/4 cup fresh tarragon, finely chopped
• 3 tbsp extra virgin olive oil
• A large pinch of crushed red pepper
• Salt and pepper to taste

Preheat your oven's broiler to its lowest setting. Combine all of the ingredients, except shrimp, in a gratin dish or small casserole dish. Toss to fully combine and roast for 10 minutes. Remove dish from broiler, add shrimp, and toss again. Return dish to the broiler and roast until shrimp are pinkish and opaque, approximately 4 to 5 minutes. Remove from broiler, garnish with remaining parsley, and serve along with crusty bread.

Good luck and happy tomato season!

Learning the Art of Compromising

It's My Way or the Highway
Learning the Art of Compromising
By Trevor Kerrick



Compromise is something we all face at one point in our lives. The government has been facing such a situation recently, discussing whether or not to raise the debt ceiling. While the compromises you'll approach may not be as far-reaching as the one Washington has been facing, that doesn't mean you shouldn't be prepared.

Ludwig Erhard, a German politician and the Chancellor of West Germany from 1963 through 1966, once noted that, "A compromise is the art of dividing a cake in such a way that everyone believes he has the biggest piece." Here are a few suggestions to help you learn the art of compromising.

Invite a third party to attend
Having someone else in the room to monitor the conversation can avoid some of the traction an intimate conversation brings. A neutral person doesn't give a side an unnatural advantage or outnumber the other. Think of this person as a referee, someone to make sure everything goes smoothly. Encourage this person to give you his or her thoughts–it's always helpful to get a fresh perspective on a situation you're familiar with.

Listen to the other side's argument completely
Just because you're there to present your views doesn't mean you can't listen to what the other side has to say. Perhaps they have another approach you weren't aware of, or they see a flaw in your plan that you didn't see. Recognize their concern and points before listing yours so that first, it proves you're willing to listen and conduct this compromise in a civil manner and second, that you aren't there to attack or discredit their argument. Show them the courtesy and respect of acknowledging their argument and they should respond in kind.

Don't go in expecting to win
Unless you have specific data that proves that their solution will not work, do not walk in expecting to win. If you walk in to the meeting thinking you've already won, then why go? There is a difference between confidence and arrogance, and your opponent can tell which attitude you have.

If you do have this data, simply present it without malice–don't rub it in. Remember, you're not there to attack them. Give every opportunity to show that you can conduct the conversation in a civil manner, and future conversations will go smoothly.

Don't get defensive
It's important that you take the emotion out of the meeting in order to stay impartial. Just because your position isn't as attractive as the other option does not mean you lost. When presenting your position, honestly list out the pros and cons to your solution–think big picture. If you can't accept your way, flaws and all, your opposition won't either.

Set goals and a deadline for the meeting
The last thing anyone wants is to have something like this dragged out or delayed indefinitely. Set a timetable for this issue to be solved or "Plan B" goes into effect. It's reasonable to think that both parties would like to avoid Plan B, so as long as they are aware of when the negotiations stop taking place they can reach a solution before the deadline.

Hopefully your future compromises will go smoothly with these tips. Remember it's not your way or the highway–there's more than one path to a destination!
Trevor Kerrick earned his degree in Technical Communication, with a minor in Mass Communications, from Texas Tech University. He researches and writes about communication and new media.

Advance Fee Loan Scams

Advance fee loan fraud takes advantage of the most vulnerable members of our society. These leeches often promise large unsecured loans to people who are unable to have a loan approved through traditional financial institutions, or take advantage of trusting souls with little financial experience. Armed with a smooth-as-silk sales routine and a complete lack of conscience, these scam artists often steal amounts that range from hundreds to thousands of dollars from unsuspecting consumers. Adding insult to injury, these losers often gather enough personal information from their victims to make them candidates for identity theft. Don't become a victim! Please review and share the tips below.

Loan fraud warning signs:

1.                 Be especially wary of unsolicited calls, e-mails or letters offering you a loan,

2.                 Calls about a delinquent debt from unknown numbers, claiming to represent a collection agency or cash advance company (especially if you know you have no such delinquency).

3.                 Requests for money to be sent in advance to cover "processing", "application", "insurance", or the "first month's payment" are a red flag of loan scams. Legitimate lenders NEVER ask for these things to be paid before a loan is disbursed.

4.                 Once you fall for a loan scam, the greedy thieves may ask for even more money by telling that the original amount was erroneous, insufficient upon a second look at your credit, or that you will need to send payment for a second company to complete the loan process.

5.                 Requests that you "wire" or "send" money, as soon as possible to a large U.S. city or to another country, such as Canada, England, or Nigeria, by Western Union, Moneygram, or similar means.

Have you have been scammed? Report It to:

1.                 The FTC

2.                 The FBI

3.                 Your local police (but don't automatically assume the company name and address on your documents are legitimate. Remember, the scammers use fake addresses, those of REAL companies, or random residential addresses far away, in order to hide their operation)

4.                 File fraud alerts with each of the three credit bureaus. This is necessary because the scammers typically obtain your sensitive information, such as your Social Security Number and information on your driver's license. They can use this to obtain credit in your name.

How Advance Fee Loan Scam Artists Find Their Victims

You may be on their list. If you have applied for loans lately, you can be assured that your need for financial assistance has been made known to others besides the company to which you have applied. Often, such consumer information is sold by the credit reporting agencies, passing into hands far and wide. This practice makes it easy for unscrupulous companies to find potential victims for scams like advance fee loans. Be wary of unsolicited offers promising guaranteed loan approval made by mail, phone, or email, especially if personal information is requested. Never give out any personal information, such as your social security or bank account numbers, unless it is to a trusted company with which you have initiated contact.

In other cases, the consumer may come across an advertisement that offers loans, often assuring the reader that poor credit or no credit is not a problem. Commonly appearing in classified sections of newspapers or posted on the Internet, these ads are often placed in very reputable publications or on respected web sites in an attempt to lend credibility to their claims. Others have used the names and logos of well-established financial institutions, counterfeiting their ads but inserting their own contact information, leading the consumer to believe they have placed a call to a legitimate lender.

The Typical Advance Fee Loan Scheme

There are many variations of the advance fee loan scam, but the basic steps remain the same in most of these schemes. First, the consumer is assured that they have qualified for an unsecured loan, usually for a large sum of money. Often, these consumers will be sent authentic looking documents and loan contracts to convince them that this is indeed a legitimate offer. Many times, these documents are embossed with fraudulent logos and names stolen from reputable lenders, helping to convince the consumer that this company can be trusted.

Correspondence from the scammers, including calls, emails, contracts, and letterhead, may seem very professional. This is meant to smooth away any suspicions the target of this scam may be feeling, part of the manipulation these predators practice so skillfully.

Next, the consumer is told that due to the amount of the loan or their questionable credit rating, a deposit is needed. This upfront payment is often explained away as a down payment, insurance premium, or processing fee and can range from several hundred dollars to several thousand. Generally, the scammers will then instruct the consumer to send the deposit through Western Union or Moneygram, and fax applications complete with personal and financial information to them, with the assurance that they will receive their loan very quickly after these steps are taken. Of course, the consumer receives nothing, while the scammer disappears with both the deposit and all the information needed for identity theft.

Some of these fraudulent advance fee loan companies will make repeated demands for money from their victims, convincing them that upon looking up a current credit report, their ratings require a larger deposit than was first quoted. Another common excuse is that the original lender has backed out, but for a larger fee, they can secure another loan for the consumer. With these tactics and others, scammers have often convinced consumers to send substantial sums of money three or four times before they realize they have been victimized.

Usually, by the time the consumer has given up on receiving the funds they expected, coming to the realization they have been scammed, the perpetrators have disappeared. The toll free numbers provided are disconnected or are answered by a recording or machine, the operation probably moved to a new location to stay one step ahead of the law and groom a new batch of potential victims.

No legitimate company will ask for funds in advance of a loan, nor will it ask for any fee to be wired to them directly by Western Union, Moneygram, or any other wire service. Fees incurred in a legitimate loan generally are deducted before the funds are dispersed. These requests should be a clear warning to the consumer, as should any loan company that is pressing you for an instant decision on their offer.

What to Do if You Have Fallen Prey to Advance Fee Loan Fraud

Reporting this crime is essential. Many are ashamed to admit that they have been conned by such schemes, failing to report the fraud due to embarrassment. Those that do not make these crimes known leave the door open for these predators to strike again. While reporting such crimes does not always assure that the scam artist is caught, it does raise awareness of these schemes, shrinking their pool of potential victims. Filing a complaint with the Federal Trade Commission can be done online in approximately ten minutes. This small investment of your time can help towards shutting these operations down before they victimize scores of other unsuspecting consumers.

If these criminals have collected your personal identifying information, identity theft is a serious risk. With access to information from your social security card, driver’s license, pay stubs, and bank statements, stealing your identity will be quite easy, allowing these scammers to use your credit for their own purposes. Thousands in debt could be run up in your name in a very short period. Checking your credit report every three months to monitor for fraudulent activity is a good idea under such circumstances. If there is a problem, file formal disputes with each credit bureau.

Is Your Cell Phone Bill Too High?

You could save hundreds of dollars a year if you switch to a no-contract plan.
Americans waste an average of nearly $350 a year on wireless service, according to BillShrink, a service that compares rates for phone plans, among other products. Most of the excess spending comes from overestimating how many voice minutes and text messages they need and underestimating how much data usage their plans should cover. It doesn't help that plans from the major wireless carriers make it difficult to balance voice, text and data offerings to get the best price.

As the big carriers grapple with rapid changes in phone technology and competition from Skype and other Internet calling services, their service plans are becoming more and more complex – leaving consumers with a maze of prices and services to navigate. Plus, wireless providers have designed a golden-handcuffs business model that dangles an inexpensive or free phone in exchange for committing to a two-year contract. Breaking that contract means you're on the hook for a prorated fee that can be as high as $350. And to entice you to stay, your carrier is likely to nudge you to upgrade to a slick new gadget just as your contract is about to expire.

When it's time to renew your wireless contract, think twice about your options before you sign on the dotted line. These FAQs will help you figure out whether you'll benefit from switching to a no-contract plan.

How do I know a no-contract plan is best for me? It may not be. If you prefer a wide range of services and you like choosing among a variety of phones at low or no cost, a contract with a major carrier is still the best option. And contract-based service may be the most economical if you want to add multiple lines with a family plan. But if you can live without some phone choices and fewer perks – for example, some plans don't offer the fastest network speeds or the best coverage – a prepaid plan could be a winner. Study your current plan to get a sense of the services you use. A tool at BillShrink.com analyzes usage information from your plan and suggests plans that may be a better fit at a better price. The information at MyRatePlan.com can also help you make a choice.

Aren't no-contract plans prepaid? Many are. That means they may charge a flat amount upfront for a month's worth of service, or charge by the day or by the minute, deducting from a preset balance of cash or minutes. They're often a good choice if you tend to use your phone only for emergencies or you are trying to budget phone use for, say, a child. But some carriers have introduced contract-free "post-paid" plans, which bill you every month. These plans offer many of the benefits of contract-based plans, such as 4G network speeds and wide phone selection, and lower monthly charges than contract-based plans, says Schwark Satyavolu, chief executive of BillShrink.

Is there a downside to a no-contract plan? The lack of commitment you enjoy with a contract-free plan also works in a carrier's favor: It can boost rates and change terms anytime. And if you have a prepaid plan and fail to reload your account by the expiration date or a specified time thereafter, you may risk losing your phone number. Also, some plans have extra fees, such as activation charges or daily access charges. And sometimes the phone rebates associated with no-contract programs require you to maintain service for a certain amount of time.

Do I have to wait until the end of my contract to switch? No. Most carriers now charge a prorated fee when you exit a contract early rather than impose the full fee. If you're tethered to a contract, an early-termination fee could be worth the cost if you'd save a lot by switching to a new plan. If you're waiting out your contract's term and want to trim costs, study your most recent bill for each fee, or call your carrier and ask for a breakdown of the expenses line by line. Usually, you're obligated to keep only core services, such as voice, text and data plans. You can drop anything else, such as insurance or a carrier's proprietary navigation application.

Do I have to pay a lot for a phone with a no-contract plan? You'll pay more for a phone than you would if you were signing a contract. Contract plans offer significant discounts on phones because carriers subsidize the phones' costs to draw customers. The Android-powered LG Optimus S, for instance, was recently $20 from Sprint if you ordered it online and agreed to a two-year contract; the nearly identical LG Optimus V from prepaid service Virgin Mobile had a $200 price tag. But over several months you could pay that cost difference many times over on your service bill if you have a contract.

For a price, you can find the latest, greatest technology with no-contract plans. Several services offer Android and BlackBerry phone models. And you could buy an iPhone from AT&T or Verizon and use it with a no-contract plan, but you'd pay $650 for a 16GB iPhone 4, versus $200 if you signed a two-year contract.

Will I be able to surf the Web? Wireless carriers are still figuring out how to structure and price data services, which allow customers to surf the Web and send e-mail on their phones. Some no-contract plans offer unlimited Web surfing and e-mail in all-in-one plans – voice, text and data – that cost $40 to $80, and that could save you money. For example, AT&T has moved to a tiered pricing system, which charges customers based on the amount of data they download. If you have, say, an iPhone with AT&T, you'll pay $15 a month for 200 megabytes of data usage, $25 a month for 2 gigabytes and $45 monthly for 4GB. Verizon Wireless is rolling out a tiered data plan, effective July 7. New customers with smart phones pay monthly prices of $30 for 2GB of data, $50 for 5GB and $80 for 10GB.

Is the service and reception as good with no-contract plans? That depends. Some no-contract carriers are owned by the wireless giants and operate on their networks. Sprint, for example, owns Boost Mobile and Virgin Mobile. Others, such as MetroPCS, use separate, smaller networks that may have spotty coverage in some areas and charge extra for roaming.

How do I make the switch? Most carriers will allow you to keep your existing phone number when you move to a new service. And they're required to port a phone number for anyone who stays within a general metropolitan area. Contact your current carrier to ask how best to schedule the move, but don't cancel your service yet.

Make the transfer when you're least likely to need your phone – you won't have service for a few hours, and possibly a day or more. Once you're set up with the new carrier, call the former one to confirm that you're canceling service.

By Lisa Gerstner, Kiplinger.com

Reprinted with permission. All Contents ©2011 The Kiplinger Washington Editors. http://www.kiplinger.com/.

Marinades and Tasty Side Dishes

By Kirk Leins

Summer is here and that means one thing. It's the height of grilling season! Some grill veterans have been firing up their barbecues since late spring while others may have just decided they no longer want to cook indoors. Regardless of where you stand, there are a few issues I'd like to discuss.

Grill maintenance is key to every cook's success. If it's been awhile since your grill was last used, you'll probably want perform a grill check-up. Whether you have a gas or charcoal grill, start by giving it a good cleaning. Cleaning methods can vary depending upon the brand and type, so be sure to consult the owner's manual or the company's website for tips on maintenance.

If it's a gas grill, you'll want to inspect the lava rocks which lie directly above the burners and allow the heat to conduct evenly. If they look overly-worn, get rid of them. You can find replacement rocks at any home and garden store for a minimal cost. If your grill runs on propane, make sure there's still plenty of gas in the tank. It's also a good idea to keep a back-up tank on hand, as it prevents the awkwardness of running out when you're hosting family and friends.

With the boring logistics out of the way, it's time to start thinking about what and how you grill. When handled correctly, a barbecue offers three distinct advantages. For starters, it's fast. Generally speaking, food cooks quickly on the grill, making it the perfect vehicle for getting dinner on the table. Secondly, it saves on cleanup. Grilling doesn't require nearly the amount of kitchen equipment that a stove typically will. Lastly, grilling allows the heat to remain outside of your home, where it belongs.

Marinades
Marinades impart flavor and lend personality to a meal. Truthfully, I find store-bought versions to be inferior at best due to the phony emulsification and artificial flavors. They are also extremely overpriced. The answer here is to make our own, and this is simpler than you might imagine.

Before I give you my recipes for three great marinades, I'd like to quickly share my philosophy on the subject. First and foremost, marinades need to be powerful. Meat is fairly dense and, in order to flavor it properly, the seasonings need to be big. The next sign of a great marinade is proper usage of the different flavor types (i.e. savory, sweet, spicy, and tart). My suggestion is to represent as many of them as you can with an understanding of the role they should play within the marinade. My last suggestion is that you try to include some type of oil in your marinades. Using oil will not only help with emulsifying your marinade, it also enables the mixture to adhere to the meat.

Chipotle Lime Marinade
1/2 of a 7 oz. can of chipotle peppers packed in adobo sauce
the juice of two limes
2 garlic cloves, chopped
3 tbsp honey
3/4 cup of vegetable oil
salt and pepper

Add all ingredients except the oil to a blender or food processor. Process the mixture until smooth. While continuing to process, slowly add in the oil. Process until fully emulsified.
This marinade tastes great on everything from pork chops and prawns to swordfish and chicken wings. If you're using seafood, allow it to marinate for no longer than one hour. For anything else, feel free to marinate for up to four hours. Be sure to reserve some of the marinade for basting. Before grilling, wipe the marinade off the meat to prevent burning. Toward the end of the cooking process, baste the meat with the reserved marinade.

Ginger/Lemongrass Marinade
1/3 cup chopped lemongrass (using only the tender center of the stalks) OR the zest of 2 lemons
1 2-inch piece of ginger, peeled and grated
1 garlic clove, chopped
1/2 cup soy sauce
2 tbsp honey
1 tbsp dry sherry
1 tbsp sesame oil
1/4 cup vegetable oil
salt and pepper

Place all ingredients into a blender or food processor and process until the lemongrass is fine.
This marinade works well with both flank steak and chicken on the bone. Fish is another option as it tastes great with salmon, sea bass, and halibut. Once again, marinate the fish no longer than one hour and the chicken or steak for up to four hours.


Gremolata Marinade
1 cup parsley, finely chopped
1 tbsp lemon zest
1 tsp lime zest
2 cloves garlic, finely chopped
1/2 cup extra virgin olive oil
salt and pepper

Combine all ingredients in a bowl and, using a spoon, whisk together until fully mixed. Allow mixture to sit for 15 minutes before marinating meat.
This marinade is a favorite of mine for skirt steak, boneless chicken breasts, and any grilled vegetables. It also makes a great topping for eggs and an awesome dip for crusty bread.

Side Dishes
Two of my favorite side dishes for the grill are potatoes and corn. Here are a couple of recipes you're absolutely going to love!

Barbecued Potatoes
2 lbs. Yukon Gold Potatoes
1 large sweet onion (i.e. Maui or Texas Sweet), cut into thick slices
8 cloves garlic, peeled but left whole
1/4 to 1/2 tsp crushed red pepper
extra virgin olive oil
Kosher salt and freshly ground black pepper
non-stick spray
1 appropriate-sized disposable roasting pan and aluminum foil

Preheat your grill. Spray bottom of roasting pan with non-stick spray. Slice potatoes in half lengthwise, and cut into half moons roughly 1/4 inch thick. Place sliced potatoes into a large bowl. Add onion, garlic, and crushed red pepper to the bowl. Season the mixture liberally with salt and pepper. Toss with a few tablespoons of olive oil until all potatoes are lightly coated. Add contents to the roasting pan and cover with aluminum foil. Place roaster onto a medium-hot grill and close lid. Allow potatoes to cook for 30 to 40 minutes. Using a thin spatula, stir potatoes every 15 minutes, making sure you scrape from the bottom. This practice ensures many crispy bits in your finished product. Don't forget to make sure that everyone gets at least one clove of roasted garlic.

Barbecued Corn
4-6 large ears of white kernel corn
1 stick of quality unsalted butter
juice of 1 lime
1-2 cloves garlic, crushed
1 tsp pure chili powder
1/2 tsp paprika
1/4 tsp cumin powder
1/2 tsp dried oregano
Kosher salt and freshly ground black pepper

Remove husks and silk from the ears of corn. In a bowl, allow butter to come close to room temperature. Add lime juice, garlic, herbs and spices, and mix to combine. Return bowl to fridge and allow butter to slightly harden. Smear equal amounts of butter mixture onto individual ears of corn. Wrap each ear in a 12-inch by 12-inch piece of foil. Place ears onto the grill over a medium to medium-low heat. Cook for 15 minutes, turning frequently. Unwrap and serve.

There you go, friends, Part I of my all-encompassing homage to the summer barbecue.
   Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at http://www.notimetocook.com/.

We're going to learn how to grill a perfect steak.

Like everything else in this world, there are upsides and downsides to grilling steaks outdoors, whether it's over charcoal, wood, or an open flame. Let's start with the positives.
The primary reason to grill outdoors is flavor, especially when using either charcoal or wood as your fuel of choice. The smoke they create permeates anything sitting atop the grill, giving your food a quality that cannot be described with words.
But steaks also taste great when they're cooked on a gas grill. This is due in large part to the flavor that's created when the heat of the flame comes into contact with the flavor left behind on the grill from previous grilling sessions. Outdoor grills also make it much easier to prepare a steak dinner for a large group. They not only handle a bigger payload, but they also simplify the impending clean up.
In terms of the not-so-positive, it really comes down to two points for me. First, there are some steaks that arguably do better in a pan than on a grill, filet mignon and hangar steak to name two. The point here is that much of your grilling success has to do with the type of steak you choose. We'll get to some of my favorite cuts in a bit.
The second downside has to do with the temperamental nature of the grill. As opposed to the predictability of cooking in a pan on top of your stove, an outdoor grill involves many X factors. Everything – from your choice of fuel to hot spots on the grill – will have an effect on how your meat cooks. And when you're attempting to cook a steak to a specific degree of doneness, nothing wreaks more havoc on the final outcome than these types of variables. I'll show you how to deal with some of them later in this article.
Where to Buy
When it comes to buying great steak, there are typically four options available. My favorite is visiting a local, privately-owned butcher shop. If you look hard enough, every city has at least one such establishment. If you're not familiar with the private butcher shops in your neighborhood, start asking around. You can even look through the phonebook or do an online search. Your diligence will be rewarded as these establishments typically offer great, hand-cut steaks at lower prices than many of the larger stores.
Another location for procuring really good steak is at one of your community's higher-end grocery stores. These stores are sometimes privately owned, but can also be part of a small chain. They typically offer outstanding produce, full-service bakeries and delis, harder-to-find grocery items, and top-notch meat and fish counters. The only problem is that you generally pay for this convenience in the form of higher prices throughout the store.
A more cost-effective way to purchase steak is from a warehouse store like Costco. You may be forced into purchasing 4 to 6 steaks at a time, but the quality of the meat is typically very good, and the savings are awesome. This is a great choice if you're entertaining a large group or if you have room in the freezer to stock any unused steaks.
Another cost-effective way to buy steaks involves your computer. Thanks to modern technology, there are countless online meat purveyors ready to ship great steaks right to your front door. One such website is http://www.omahasteaks.com/. By logging on to their website, you'll be inundated with countless options as well as some really good deals. Two other websites I really like are http://www.lobels.com/ and http://www.nimanranch.com/. With both companies, the quality of the steak is top-notch. The prices, however, are higher than those found at Omaha Steaks.
What to Buy
When it comes to buying steak, I rarely purchase anything that's tagged lower than USDA Prime. In a nutshell, Prime beef is the most tender and juicy available. The reason for this is the extensive marbling of fat within the lean. This fat literally dissolves into the meat during the cooking process, creating unmatched succulence. If cost is a factor, you can consider purchasing steaks marked USDA Choice. Buying anything lower than Choice, however, isn't a very good option.
In terms of cuts of steak that are good for the grill, you have several choices. Two that come to mind instantly are T-bone and Porterhouse steaks. T-bone steaks are made up of two cuts, filet and New York strip, set apart by a bone resembling the shape of the letter T. This bone, along with an ample amount of fat, keeps both cuts juicy and tender, even when cooking over the high heat of an outdoor grill. Porterhouse steaks are nothing more than T-bone steaks with larger portions of both filet and strip.
Probably my favorite steak to cook on the grill is a cut known as the Rib Eye. Taken from the small end of the rib roast, the Rib Eye is as juicy and flavorful as beef can be. Traditional Rib Eyes are boneless, but they can also be found with the bone still attached. This version is known as a Cowboy Steak. A USDA Prime Rib Eye steak is not cheap, but trust me when I say that you cannot go wrong when cooking one. Whether you're using a cast iron pan or your outdoor grill, it's very hard to dry out this steak, no matter what degree of doneness you're trying to achieve. It is as forgiving as a steak can be.
The New York Strip is also a nice cut for the grill as its outside edge is lined end-to-end with roughly 1/3 inch of fat. This strip of fat not only adds flavor to the steak but also keeps its edge very juicy. The problem with New York Strips is that they have a tendency to dry out the farther you get away from that fat. That's why I always suggest going with a New York Strip that's no thinner than 1.25 inches. The added thickness allows you the ability to get a nice char on the outside of the steak without over cooking the inside.
If you're looking for a tender and flavorful cut of steak that is also budget friendly, look no further than Skirt Steak. Not only is Skirt economical, it is unbelievably tasty and juicy, not to mention highly versatile.
How to Cook Your Steak
Every cut of steak has its own cooking quirks, and trying to address all of them in this article is downright impossible. What I can do, however, is give you a list of steak-grilling principles.
Cook steaks at room temperature
Many people pull a steak from the fridge and plop it directly on a hot grill. This practice will alter your cooking times and make it very hard to achieve the desired interior doneness. I suggest removing your steaks from the fridge no less than an hour before cooking. Place them on a clean plate, cover with plastic wrap, and set in a cool place.

Don't under-season your steak
When it comes to the use of salt and pepper, don't be shy. Steaks are large pieces of meat that require a substantial amount of seasoning. The first step in correctly seasoning a steak is using a coarse-grain salt (i.e. Kosher salt, sea salt) and freshly ground pepper, as opposed to table salt and pre-ground pepper. The flavors are better, stronger, and the coarse grinds make it easier to tell how much seasoning you've used.

Think twice about marinating
There is really no need to marinate a high-quality steak. You're paying to obtain the deliciousness of its natural beef flavor. To me, stepping on that flavor with a marinade makes no sense. However, this does make the previous tip regarding sufficient seasoning even more important.

Get to know the grill
Every outdoor grill heats differently. Understanding the grill you're cooking on is important to a successful outcome. After your barbecue has been lit and is at full temperature, hold your hand 3 inches above the grill, and run it over the entire surface area. Take notice of which areas are hotter than others, and store this information in the back of your mind. This will allow you to place the food properly and move it around appropriately during the cooking process. While your grill is at its hottest, use your steel-bristled barbecue brush to clean it thoroughly. The more you brush a hot grill, the more of a non-stick surface you will create.

The rules of thumb (and forefinger)
When it comes to steak, the general rule is for every 1-inch of meat, ten minutes of cooking time (5 minutes per side) is needed to achieve a medium degree of doneness. Cooking times are adjusted in either direction to achieve varying degrees of doneness. These cooking times may be a great starting point, but they are merely an approximation. The best practice also involves cooking by feel. By pressing down on the steak with your forefinger, you can better estimate the interior doneness of the meat. This may sound strange, but press your forefinger to the tip of your nose. That feeling is similar to a steak cooked to medium. A steak that's more yielding will be more rare and, in turn, a steak that's less yielding will be more cooked. Do this a few times, and you'll get very good at predicting interior doneness without cutting into the steak.

Get your grill marks
The first step in achieving perfect grill marks is the practice of flipping your steak only once. Continual flipping of the meat will destroy any chances of diamond-shaped grill marks. The next step involves turning the steak. Let's say your steak's cooking time is approximately 10 minutes. This means the steak would get flipped at the 5-minute mark. It also means that at the 2.5 and 7.5 minute marks, the steak needs to be rotated 90 degrees on the grill. Doing so will result in perfect grill marks on each side of the steak. When serving, display the side with best grill marks facing up.
Now that you've got the skinny on what it takes to make a great steak, it's time to show you one of my favorite preparations.
Grilled Rib Eye Steaks with Blue Cheese Butter (Serves 2)
2, 10-oz. boneless Rib Eye steaks, approximately 1 to 1.25 inch thick
Extra virgin olive oil
Kosher salt and freshly ground black pepper
1 stick of high quality unsalted butter, softened
1/3 to 1/2 C blue cheese, crumbled
In a bowl, use a fork to mix butter and blue cheese until fully combined. Place the butter mixture on top of a sheet of plastic wrap. Using your hands, form the butter into the shape of a small log, 1.5 inches in diameter. Wrap tightly in plastic wrap, and set in the fridge for 2 hours.
Heat your outdoor grill. Meanwhile, lightly brush each side of both steaks with a small amount of olive oil. This allows for better contact between the steak and the grill. Season all sides liberally with salt and pepper, and set aside on a plate.
Once your grill is ready for cooking, place steaks on a very hot part of the grill and cook for approximately 8 minutes (four minutes per side) for medium-rare. Remove steaks to a plate. Unwrap blue cheese butter, and cut off four, 1/4-inch slices. Top each steak with two slices of blue cheese butter and serve.
This is an awesome steak as the combination of beef and blue cheese is a perfect one. Serve this Rib Eye with roasted potatoes, mixed greens with balsamic vinaigrette, and a great glass of red wine. Bon Appétit and happy grilling!
 Kirk Leins has been cooking his entire life. No stranger to professional kitchens, he currently devotes most of his time to cooking instruction, food writing, and producing television. Kirk also provides his services as a personal chef in and around the Los Angeles area. He has made several TV appearances on both the national and local level, and is the Executive Chef for YOU Magazine. Sign up for Kirk's free newsletter and cooking blog at http://www.notimetocook.com/.