Reduce inflammation & experience relief from pain, breathing problems & more- Nopalea

Reduce inflammation & experience relief from pain, breathing problems & more- Nopalea

Why must it keep raining?!?!?!

Testimonials - Custom Copper Products

Testimonials - Custom Copper Products

Testimonials

"I have had the opportunity to use Copper Tech products on many projects, from their fully functional framed and stylish bay roof cap to their gorgeous intricate and ornate kitchen ventilating hoods. They have a huge selection of product and if there is a one of a kind project that is required, Greg Nielson?s fine metal working and artistic qualities can make it happen. I have worked with Greg for over ten years and have always had stress free, no call backs, on time, quality built projects from Copper Tech. Many times Greg?s construction experience has helped to avoid engineering and scheduling conflicts. I highly recommend Copper Tech-if it is worth doing, it is worth doing right. Service Category: Fine copper metal work Year first hired: 2000 (hired more than once) Top Qualities: Great Results, Expert, On Time " Darrell Thomas Project Manager, Robert Nelson Construction"

"Copper Tech has been a dream to work with. Not only was the quality of their craftsmanship of the highest caliber, their service was phenomenal. The finished products look fantastic and really add a unique, special quality to the aesthetic of our home. All of this at a very affordable price. I would happily recommend Copper Tech to anyone. " David & Stephanie Nibley, March 20, 2011, Highland, UT Home Owner

" I am a Contractor/Interior designer by trade. Greg from Copper Tech has been working with me on custom copper works throughout the years. The first custom hood he did for me was an absolute masterpiece! I was blown away! Over the years, he continuously impresses and finds ways to push the envelope. He is a visionary in the design and execution of his art. That is exactly what I consider his work: art! The level of perfection and craftsmanship Greg demonstrates is something rarely seen in this day and age. Seldom do you see tradesman of his caliber who can create such pieces of perfection with their own bare hands. I recommend to anyone who is thinking of doing a kitchen, a home, or anything that dealt with metal to let Greg tailor a piece of art in their home. Greg proves that he can infuse specific ideas of design from the homeowner into his pieces of art, which can make for an even more meaningful ornament! Thanks for your hard work! " Jordan Praltley General Contractor/Interior Designer Fine Design & Construct

"Our experience with Copper Tech Construction was AMAZING!!! They did a great job on our Copper Hood in our new Home. Greg had many design ideas to choose from and he was able to build my hood exactly the way we wanted it. We will definitely use Copper Tech when we build another new home. Thanks again for our beautiful copper hood!."  " Scott and Krissie Dent Customer

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May 14, 2011

COPPER TECH CONSTRUCTION, INC.

COPPER TECH CONSTRUCTION, INC.

animoto_video (2).mp4

COPPER TECH CONSTRUCTION, INC.

COPPER TECH CONSTRUCTION, INC.

Toby Keith - Trailerhood

www.coppertech.biz -

Bacon-and-Egg Casserole

Breakfast casseroles are one of our all-time favorite brunch foods. Assemble this hearty dish the night before, and bake the next morning. For more recipes like this, see our complete collection of breakfast and brunch recipes.

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Worthy of a special occasion

• YIELD: Makes 8 to 10 servings
• COURSE: Breakfast/Brunch, Casseroles

Ingredients

• 1 (16-ounce) Hawaiian bread loaf, cut into 3/4-inch cubes
• 2 cups (8 ounces) finely shredded Mexican four-cheese blend
• 1/2 pound bacon, cooked and crumbled (8 slices)
• 8 large eggs
• 2 1/2 cups milk
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon dried mustard
• 1/2 teaspoon Worcestershire sauce
• Salsa or sliced fresh tomatoes

Preparation

• Arrange bread cubes in a lightly greased 13- x 9-inch baking dish. Sprinkle with shredded cheese and crumbled bacon.
• Whisk together eggs, milk, salt, pepper, mustard, and Worcestershire sauce. Pour over prepared dish; press down bread cubes with a spoon to allow bread to soak up liquid. Cover and chill 8 hours. Let stand 30 minutes before baking.
• Bake at 350° for 35 minutes or until set and golden. Serve with salsa or sliced fresh tomatoes.
• Note: Hawaiian bread may be found in the deli section of supermarket. Ten to 12 white bread slices, cubed, may be substituted for Hawaiian bread.

National History Fair Fundraiser - www.coppertech.biz

National History Fair Fundraiser - www.coppertech.biz

National History Fair Fundraiser
home

My name is Benjamin Swallow and I am a student at Lava Ridge Intermediate School in Saint George, Utah. I have been selected, in a statewide competition involving more than 72 students at regional and state levels, to represent Utah at the National History Day Contest at the University of Maryland, College Park, and June 12-16, 2011. As one of our delegates to this academic program, I am seeking support to represent my school and community in the group of Utahans at the national contest.

National History Day (NHD) is a nationally acclaimed, academic enrichment program that promotes the study of history in our schools. National History Day does for history what the Science Fair does for science. Each year students like me create exhibits, documentaries, performances, websites and papers about a topic that is related to the annual NHD theme. This year’s theme is “Debate and Diplomacy in History.” I did my (exhibit, paper, etc.) on “The Love Canal.” I found some really interesting information while doing my research. Did you know that there was a site that had toxic chemicals dumped on it and then a school and community were built on the same toxic site, later it was sold by the owner? Neither did I, until National History Day. I got to compete at the state level in (Salt Lake City, Utah on April 19th) and now I am in need of your help to go o

n to the national contest. I have enclosed the web address for my project for you to view, 21859668.nhd.weebly.com

My participation in the National History Day Contest depends on whether I can raise $1200 to $1500 in sponsorships. (The contest housing is $432.00 and my travel to Washington, DC will be $430.00, entrance fee $100.00, food around $240.00) Through my school and scholarship I currently have $300.00. I am hoping that you can help me with part of these costs. My contest costs must be paid no later than May 31, 2011.

I strongly believe that attending the National History Day Contest will contribute to my education in a way few experiences can. The national contest will be an exceptional learning opportunity for me, and I will have the chance tomeet and compete against students from all over the United States.

I will have a chaperon who will be attending with me, my mom. It will be a great opportunity for the two of us to attend and also to enjoy this once in a lifetime mom-and-son opportunity.

Thanks you!

Sincerely,

Benjamin LaDell Swallow

Giant Chocolate Chunk Cookies Recipe Print Page | MyRecipes.com

Giant Chocolate Chunk Cookies

"My grandkids love these cookies because they're nice and big, with lots of chocolate chips. They're easy to freeze—just wrap individually in heavy-duty plastic wrap, and store in a zip-top bag." —Marie Rizzio, Interlochen, Mich.

Photo by: Photo: Randy Mayor; Stylist: Cindy Barr

• YIELD: 6 cookies (serving size: 1 cookie)
• COURSE: Desserts, Cookies

Ingredients

• 5 ounces all-purpose flour (about 1 cup plus 2 tablespoons)
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/3 cup granulated sugar
• 1/3 cup packed brown sugar
• 1/4 cup butter, softened
• 1 teaspoon vanilla extract
• 2 large egg whites
• 1/4 cup semisweet chocolate chips
• Cooking spray

Preparation

1. Weigh or lightly spoon flour into dry measuring cups; level with a knife. Combine flour, soda, and salt in a small bowl; stir with a whisk.
2. Place sugars and butter in a large bowl; beat with a mixer at medium speed until light and fluffy. Add vanilla and egg whites; beat well. Add flour mixture; beat at low speed until well blended. Stir in chocolate chips. Cover and refrigerate 1 hour or until firm.
3. Preheat oven to 350°.
4. Divide dough into 6 equal portions; place dough portions 2 inches apart on a baking sheet coated with cooking spray. Bake at 350° for 14 minutes or until golden brown. Cool 2 minutes on pan; cool on a wire rack.

Nutritional Information

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• Amount per serving
• Calories: 279
• Fat: 9.7g
• Saturated fat: 6g
• Monounsaturated fat: 2.7g
• Polyunsaturated fat: 0.4g
• Protein: 4g
• Carbohydrate: 44.8g
• Fiber: 1g
• Cholesterol: 20mg
• Iron: 1.6mg
• Sodium: 281mg
• Calcium: 16mg

May 2, 2011

Free Deck-Designing Software

It's almost a DIYer's rite of passage — to build a deck in springtime. A new deck is a dandy way to: Celebrate great weather Connect with family, friends and neighbors around a rewarding project Anticipate a sweet summer of sodas, suds and sunsets from your new perch But where to start? Create a dynamic design using a free software tool, Big Hammer Designer. It helps you to design the deck of your dreams; then it supplies the plans and material lists for building it. Big Hammer displays a 3-D image of your design from almost every angle — even showing how the deck would look on your house. For inspiration, you can choose from 70 deck templates and customize one to fit your needs. Or you can design a deck with a pencil-style method of drawing — free-form! The program even lists the materials for your deck by classification, lumber size and grade. on using the Big Hammer Designer.   To a friend A friend to HANDY TOOLBOX The Handyman Club of America To HANDY TOOLBOX

Seared Scallops with Cauliflower Puree

Seared Scallops with Cauliflower Puree

Pair sea scallops with a cauliflower and potato puree for an elegant yet weeknight-friendly meal. Tip: Patting the sea scallops dry before cooking helps ensure a great seared crust.

Photo by: Photo: John Autry; Styling: Leigh Ann Ross

• YIELD: 4 servings (serving size: 1/2 cup puree and about 4 scallops)
• TOTAL:25 MINUTES
• COURSE: Main Dishes

Ingredients

• 2 cups chopped cauliflower florets
• 1 cup cubed peeled Yukon gold potato
• 1 cup water
• 1/2 cup fat-free, lower-sodium chicken broth
• 1 tablespoon canola oil
• 1 1/2 pounds sea scallops
• 3/4 teaspoon kosher salt, divided
• 1/2 teaspoon coarsely ground black pepper
• 1 1/2 tablespoons unsalted butter
• 1/8 teaspoon crushed red pepper

Preparation

1. Bring first 4 ingredients to a boil in a saucepan; cover, reduce heat, and simmer 6 minutes or until potato is tender. Remove from heat. Let stand, uncovered, 10 minutes.
2. Heat a large skillet over high heat. Add oil; swirl to coat. Pat scallops dry with paper towels; sprinkle with 1/4 teaspoon salt and black pepper. Add scallops to pan; cook 3 minutes on each side or until desired degree of doneness. Remove scallops from pan.
3. Pour cauliflower mixture in a blender. Add 1/2 teaspoon salt, butter, and red pepper. Remove center piece of blender lid (to allow steam to escape); secure lid on blender. Place a clean towel over opening in lid (to avoid splatters). Blend until smooth. Serve puree with scallops.

Nutritional Information

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• Amount per serving
• Calories: 232
• Fat: 8.9g
• Saturated fat: 3.1g
• Monounsaturated fat: 3.4g
• Polyunsaturated fat: 1.5g
• Protein: 23.8g
• Carbohydrate: 13g
• Fiber: 2g
• Cholesterol: 54mg
• Iron: 1.1mg
• Sodium: 632mg
• Calcium: 46mg

Lime-Cilantro Pork Tacos

 Lime-Cilantro Pork Tacos
Use the same pan to brown the pork and make the rave-worthy sauce. Browning the pork improves its color, and the browned bits enrich the sauce's flavor. Add more jalapeño pepper if you enjoy spicy food.

Photo by: Randy Mayor; Jan Gautro

• YIELD: 4 servings (serving size: 2 tacos)
• COURSE: Main Dishes

Ingredients

• 1 pound pork tenderloin, trimmed and cut into thin strips
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 teaspoons olive oil
• 1 1/2 cups thinly sliced onion
• 1 small jalapeño pepper, seeded and chopped
• 1/2 cup fat-free, less-sodium chicken broth
• 1/2 cup chopped plum tomato
• 3 tablespoons chopped cilantro
• 2 1/2 tablespoons fresh lime juice
• 8 (6-inch) flour tortillas

Preparation

Heat a large nonstick skillet over medium-high heat. Sprinkle pork with salt and black pepper. Add oil to pan. Add pork, and sauté 4 minutes or until browned. Remove pork from pan; place in a bowl. Add onion and jalapeño to pan; sauté 5 minutes or until tender. Add broth; reduce heat, and simmer 1 minute, scraping pan to loosen browned bits. Stir in tomato; simmer 2 minutes.
Return pork and accumulated juices to pan. Stir in cilantro and lime juice; cook 1 minute or until pork is done.
Heat tortillas according to package directions. Spoon 1/2 cup pork mixture into each tortilla; roll up.

Nutritional Information

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• Amount per serving
• Calories: 416
• Calories from fat: 28%
• Fat: 13.1g
• Saturated fat: 3.6g
• Monounsaturated fat: 6.8g
• Polyunsaturated fat: 1.6g
• Protein: 30.2g
• Carbohydrate: 43.1g
• Fiber: 3.6g
• Cholesterol: 75mg
• Iron: 3.8mg
• Sodium: 569mg
• Calcium: 101mg

Monday 2 may 2011

Catholic hypocrisy at it's finest.....DESPICABLE!!!!! (Is it really?)

Gerald Tolomeo 

Pope John Paul II Beatified???.....hmmmmmm????.. ....one nun cured of Parkinson's Disease but somehow, somehow all the thousands upon thousands upon thousands abused by priests on his watch are just swept under the carpet....Catholic hypocrisy at it's finest.....DESPICABLE!!!!!

 
 

• 

  Tom Sullivan Crazy, isn't it? And I was raised Catholic. Such an embarrassment. Have you been watching
•  "The Borgias" with Jeremy Irons?

  5 hours ago · 1 person
• 

  Fiona Maclaren catholic church !!!!.i dont understand religion !!!!brain washed people. better off just being a good person belive in yourself and mankind.no wars then.

  5 hours ago · 2 people
• 

  Greg Nielsen

  Keep in mind that it's the church's that are true not the people. We are all here to perfect ourselves and we all have our on demons to fight with, all we can do is try our best to do what we think is right and just deal with what the people around us do with their own lives in the mean time. I'm not trying to rock the boat here but what you guys are doing is no different than the people that bash other people no one has the right to judge anyone else for how they live their life, not even me. Not brain washed just a faith that there is a God and that he will some day save us from the mess we have all got ourselves into.

  5 hours ago
• 

  Bob Lynch What a small fraction of Catholic priest did wrong does not brand the Catholic religion. God will take care of them on "Judgement Day". I am a Strong Catholic and still believe we have a strong base in the world today.

  3 hours ago · 2 people
• 

  Gerald Tolomeo

  Oh please Greg.....The Catholic Church has judged everyone all through it's hypocritical existence....get a grip on yourself and read documented history about the harm that most religious instituations have perpetrated on human kind......it...See More

  3 hours ago · 1 person
• 

  Gerald Tolomeo Oh please Bob...pedal your wares somewhere else ......I wouldn't be so proud of that fact if I were you.....I am guessing you are more than and likely straight and you are obviously white.....try being a gay man then come talk to me about this Catholic Church you so esteem..they are an abhorrent despicable body.....the hypocrisy is palpable.....but you keep hiding your head in that sand Mr. Bob...

  3 hours ago · 1 person
• 

  Fiona Maclaren well said. the world is changing and the more churchs that change into pubs, clubs and houses the better.cant happen soon enough for me !

  3 hours ago
• 

  Bob Lynch I deal with Gay Men in my business every day and they are some of my closest friends.

  3 hours ago
• 

  Gerald Tolomeo ‎@Bob....and I supposed it's ok with you also that a major part of hierarchy that we all know make up this august body turned it's head when all this was going on....including John Paul II ...do so yourself a favor and do some reading......maybe burying you head in the sand just turns you on...

  3 hours ago
• 

  Fiona Maclaren well bob you might think dealing with gay men in your business is ok ..what would you think if your son or daughter told you they were gay ??.would you tell the preist they wanted to get married ??

  3 hours ago
• 

  Gerald Tolomeo Oh good Bob..... so I suppose it's fine with you and these friends that they have been persecuted by and made second class citizens of by this esteemed body for lo these many centuries....

  3 hours ago
• 

  Gerald Tolomeo Yes Bob what kind of friend are you really?

  3 hours ago
• 

  Fiona Maclaren think bobs away to sleep

  3 hours ago · 1 person
• 

  Bob Lynch I believe we all have equal rights in this world. Life has to fair for all. Marriage among gays is fine with me. I see no difference in color,religion or race.

  2 hours ago
• 

  Fiona Maclaren ‎@ bob this what the church thinks ????? if this is not what you think is right why do you belive it is right ?

  2 hours ago · 1 person
• 

  Bob Lynch I do not take the side of the Catholic Church in what it thinks is right or wrong. I believe in God and that we are all created equal.

  2 hours ago · 1 person
• 

  Fiona Maclaren ‎@ bob how then can you say your a catholic ????

  2 hours ago
• 

  Bob Lynch I was born Catholic in NYC. I do believe in Jesus Christ,but I do not believe in all of their most recent teachings I have read in the newspapers.

  2 hours ago
• 

  Fiona Maclaren noone is born anything.you are tought to belive a religion.

  2 hours ago · 1 person
• 

  Dustin Van Fleet

  Right or wrong I was born Catholic too. I know I will get my head ripped off over it but it was not a choice it was a birth right. I believe as well and I attend church, but I do not agree with every aspect of the religion either. I'm American but I don't agree with ever aspect of our political structure or all of our laws. I was also a Dutch citizen for years but i do not agree with all that Holland does or allows to occur.

  2 hours ago
• 

  Bob Lynch The World is changing every day and I feel change is coming to our country.

  2 hours ago
• 

  Gerald Tolomeo That might be Bob, however, that change is not coming to the Catholic Church any time soon.

  2 hours ago · 1 person
• 

  Dustin Van Fleet That I would agree with Gerald.

  2 hours ago
• 

  Gerald Tolomeo Sorry Dustin but you were not born a Catholic...it was a religion you were indoctrinated into .....I was raised Catholic...now I just know better.

  2 hours ago
• 

  Bob Lynch You are right there.

  2 hours ago
• 

  Gerald Tolomeo I wish I weren't Bob, but I'm afraid I am.

  2 hours ago
• 

  Dustin Van Fleet I will agree I was not technically born Catholic, but it is all i have ever known. We are all products of what we were taught, that is who makes us the people we are today. we are born nothing but alive, male or female everything else is taught.

  2 hours ago
• 

  Bob Lynch Good News. Osama Bin Laden is dead

  2 hours ago
• 

  Gerald Tolomeo When an esteemed body such as the Catholic Church fosters such prejudice against a particular group of people...It gives credence to those parties who would harm our community in God's name.

  2 hours ago
• 

  Dustin Van Fleet Again i would agree

  about an hour ago
• 

  Dustin Van Fleet However, when an idiot leads our nation into a war that cannot be won. As our boys get picked off daily one by one, we did not all turn our backs and say well we are no longer American, as i will not turn my back on what it REALLY means to me to be Catholic. In times of adversity i don't run, I take them head on.

Yep USA is #1!!!!!!

Sources: Bin Laden dead May 1st, 2011 10:09 PM ET Share Comments (96 comments) Permalink [Updated, 10:45 p.m. ET]  Osama bin Laden is dead, CNN's John King reported Sunday night, citing sources. [Initial post, 10:09 p.m. ET] U.S. President Barack Obama is expected to make a statement Sunday night, tentatively at 10:30 p.m., the White House said. The subject of his address was not known. Obama is expected to address national security in his speech, a source said.

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Easy Doughnuts

Easy Doughnuts

 

Photo by: Photo: Yunhee Kim

• YIELD: Makes 8 doughnuts, plus holes
• COURSE: Breakfast/Brunch, Desserts

Ingredients

• 3/4 cup vegetable oil
• 1 8-count package large refrigerated biscuits (such as Pillsbury Grands)
• 1/2 cup sugar
• 1/4 teaspoon ground cinnamon

Preparation

Heat 1/2 cup of the oil in a medium skillet over medium-low heat.

Place the biscuits on a cutting board. Using a 1-inch round cookie cutter or shot glass, cut a hole in the center of each biscuit, reserving the extra dough for "holes."

Test the heat of the oil by dipping the edge of a doughnut in the pan. When the oil is hot enough, the edge will bubble. Place 4 of the doughnuts and holes in the skillet and cook until golden brown, 1 to 1 1/2 minutes per side. Transfer to a wire rack or paper towel-lined plate to drain. Add the remaining oil to the skillet, reheat, and cook the remaining doughnuts and holes.

In a large bowl, combine the sugar and cinnamon. Gently toss the warm doughnuts in the mixture a few at a time. Serve warm or at room temperature.

Nutritional Information

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• Amount per serving
• Calories: 126
• Calories from fat: 36%
• Fat: 5g
• Saturated fat: 1g
• Cholesterol: 0mg
• Sodium: 332mg
• Carbohydrate: 19g
• Fiber: 1g
• Sugars: 7g
• Protein: 2g

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