Bed and Breakfast near Dahlonega and Helen, GA

well not here for a start try music or something like that ?
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morning for me. It was awful, I had to choke 3 whole spoonfuls of omelet down while she watched me with a happy grin.

You should have just passed gas in the bed and pulled the sheets over her head.

(a) greater fulfillment of A means lesser fulfillment of B.

(b) goals A and B can be pursued at the same time.

(c) causation exists between the two goals.

(d) greater fulfillment of A means greater fulfillment of B.

help!

A ‘tradeoff’ means that there is an inverse relationship. The only choice that reflects
that is (a).

I am going with my daughter of 15 and would prefer to stay in private B&B rather than an anonymous hotel. Thanks a lot for your recommendations.

I think that Bed and Breakfasts are the best way to go in London when it comes to central and inexpensive lodging. Plus you get free breakfast.

I’ve stayed in the Vegas hotel http://www.vegashotel.co.uk/ near Victoria Station. This room was bizarre since you entered through the loo to get to the bed, however, at least it was ensuite, cheap, clean, included breakfast and had a television. That area around and behind Victoria has dozens of similar B&Bs, and the same is true of areas surrounding most of the city’s main central train stations, King’s cross area has loads, it’s not quite as close to the city center but it is close to excellent transportation. Staying near Victoria is a good idea because of all the great transportation connections and it’s a safe area. http://www.4hotels.co.uk is a good place to start B&B shopping. It also lets you browse by region of London. The bigger sites like www.hotels.com, www.expedia.com, etc. usually have some B&B listings for London as well.

I’d also recommend the Hotel St. Simeon B&B in Kensington http://www.stsimeon.com/. This B&B had spacious rooms, gorgeous lobby, great breakfasts and was in a really nice area of the city, right off Gloucester Road tube station.

Rates for these types of B&Bs usually start at around 40 pounds ($80) for a double room. Cheers!

I went on antibiotics and now I’m off of them. I have still been having headaches and fatigue, sometimes its hard to concentrate. I did a blood test and there is no sign of active Lyme in my system. So i did not know what was wrong. I been taking vitamin b 12 supplement and noticed these symptoms are getting better.

Is there a link between B 12 deficiency and the Lyme bacteria?

Several common features of modern life accelerate the decline of vitamin B12 in serum through life, including the following:

* Microwave ovens In one test, microwaving milk degenerated 30% to 40% of milk’s vitamin B12 in six minutes; with conventional heating, 25 minutes of boiling was needed to depress B12 that much. (67) More importantly, the heat of microwaving destroys all the enzymes in ingested food, which are required to enable absorption and utilization of food. And so by eating microwaved food, both at home and in restaurant and take-out meals, tens of millions of Americans are making themselves increasingly vulnerable to AD, as well as to cancer.

* The Western diet B12 ingestion and stores tend to be insufficient among millions who have for decades eaten RDA-fortified, yet vitamin- and mineral-depleted, processed Western diets, which are also big sources of disease-creating free radicals. (69) Too low levels of omega-3 essential fatty acids in Western diets, harmful in many ways, must also contribute to insufficient B12 levels. (70) Omega-3 supplementation may yield its benefits largely through augmenting vitamin B12. Too-low levels of acetyl-carnitine and folic acid also appear to worsen risk of the condition. (71,72) It’s worth noting that in an Alzheimer’s disease mouse model, a diet rich in omega-3 essential fatty acids, specifically DHA (docosahexaenoic acid), has been shown to potentially slow or even prevent Alzheimer’s disease. (73) At modest cost, we can easily ingest DHA in fish oil or [Carlson's] cod liver oil. Also worth considering is the role of trans-fatty acids (TFA) found in products labeled "zero trans-fats" with EPA approval. In a study of over 800 senior citizens, those with high TFA were twice as likely to suffer symptoms of Alzheimer’s disease compared to those with the lowest TFA intake (hsiresearch@healthiernews.com; accessed 2/17/06).

*Hypochlorhydria.i.e. insufficient hydrochloric acid Most commonly, B12 insufficiency results directly from hypochlorhydria–insufficient hydrochloric acid (HCl) in the stomach–or by achlorhydria–no HCI at all. The acid should be concentrated enough to dissolve a nail in an hour. (77) Hypochlorhydria is likely caused by zinc/vitamin B6 deficiency (78) and a shortage of ionized calcium. (79,80) (Both deficiencies are typically present in older people.) Lack of enough pepsin or HCl in the stomach to generate the bond between B12 and its carrier protein typically shows with atrophic gastritis. (81,82) Both are also risk factors for gastric cancer. (83) Incomplete digestion of foods due to hypochlorhydria and low pepsin production also can be involved in subsequent allergic response in asthma.

My daughter and I will be staying in Baltimore, but also want to hop on a train to D.C. I prefer not to rent a car (parking hassles, etc.), so what hotel or quaint B&B should we stay at in Baltimore to make it easy to take the train to D.C., but also to see the sights/nightlife in Baltimore? Thanks for any help!

I don’t know what your budget is but any hotel Downtown would be wonderful. There is a nice Renaissance Hotel at the Inner Harbor on E. Pratt St. I stayed there before and it was wonderful. There is also a Hilton in the same area. Also for transportation options you can catch the MARC Train (weekdays only) from Baltimore straight to Union Station in DC or you can take the Light Rail in Baltimore to the BWI Airport then catch the B30 Metrobus to the Greenbelt Metro Station and ride the train into DC. The second option would be a less expensive option and would be a quicker trip since the B30 bus is an express bus (no in between stops) I always catch the B30 to the Greenbelt Station when I fly home. Good luck

a) Find the area A of the triangle as a function of b
b) If b is increasing at a rate of 3 centimeters per second, find the rate of change of the area when b is equal to 20 centimeters.

u were close moise, but h = sqrt(30^2-(1/4)(b^2)) because its (b/2)^2
A = (1/2) * b * sqrt(900-(1/4)(b/2)^2)
dA/dt = (1/2)(b) * [1/(2sqrt(900-(1/4)(b)^2)]*(db/dt) + [sqrt(900-(1/4)(b)^2]*(1/2)(db/dt)
plug in 3 for (db/dt) and 20 for b
dA/dt = 10 * [1/(2sqrt(900-9/4)]*(20) + [sqrt(900-9/4)]*(1/2)(20)
dA/dt = 3.3375 + 299.6247
dA/dt = 302.962 cm/s^2

I can’t think of anything! I’ve previously made breakfast in bed for my Mom, but I want to make something maybe more gourmet this time. Any ideas??
Thanks!

The Menu:
Eggs Benedict with Canadian Bacon
Mediterranean Quiche
Belgian Waffles with Blueberry Syrup
Stuffed French Toast with Berry Filling
Butter Rum Apples
The Perfect Fruit Compote

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Traditional Eggs Benedict

1 teaspoon vinegar
4 eggs
4 thin slices Canadian bacon
2 English muffins
Hollandaise sauce:
3 egg yolks
1 tablespoon hot water
1 tablespoon lemon juice
1 stick unsalted butter, melted and hot
Salt and pepper
Paprika
Chopped parsley

In a large skillet, bring 2 inches of water and the vinegar to a boil. Crack one egg into a glass. Reduce water to a simmer and pour egg into water in one quick motion. Quickly add remaining eggs. Let eggs cook for 4-5 minutes. The white should be firm but the yellow should be runny. Remove eggs with a slotted spoon and drain on a paper towel.
In a non-stick skillet heat the bacon until warm. Toast the English muffins until golden.

For the sauce: Place yolks, water and lemon juice into blender. Blend for 1 minute. With blender running, pour butter through open hole of blender lid. Season with salt and pepper and keep warm.

To assemble eggs benedict: Top each muffin with bacon and a poached egg. Pour warm sauce over and garnish with paprika and chopped parsley.

Alternatives: Vegetarian: Substitute wilted spinach and a grilled tomato for the ham.
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Mediterranean Quiche

2 tablespoons unsalted butter
1 cup sliced yellow onions
1 medium zucchini, chopped
1/4 pound mushrooms, wiped clean and sliced
1 teaspoon minced garlic
4 ounces oil-packed sun-dried tomatoes, drained and chopped
3 tablespoons chopped fresh basil
2 teaspoons chopped fresh thyme
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 large eggs
1 1/4 cups half-and-half
1/2 cup grated Gruyere
1/2 teaspoon crushed red pepper
Savory pie crust, recipe follows
3 ounces goat cheese, crumbled

Preheat the oven to 375 degrees F.
In a large skillet melt the butter over medium-high heat. Add the onions and zucchini and cook, stirring, for 6 minutes. Add the mushrooms and cook, stirring, until the liquid is rendered and the vegetables are wilted, about 10 minutes.

Add the garlic and cook for 1 minute.

Add the tomatoes, basil, and thyme and season lightly with salt and pepper. Cook, stirring, for 1 minute. Remove from the heat and let cool.

In a bowl, beat the eggs and half-and-half together. Add the salt, pepper, grated Gruyere, and crushed red pepper.

Spoon the vegetable mixture into the prepared piecrust, pour in the egg mixture, and crumble the goat cheese on top. Bake for 25 to 30 minutes until set. Remove from the oven and let cool for 30 minutes before serving.

Savory Pie Crust:
8 ounces flour (about 1 1/2 cups plus 2 tablespoons)
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into 1/4-inch pieces
2 tablespoons solid vegetable shortening
3 tablespoons ice water

Sift the flour and salt into a large mixing bowl. Incorporate the butter and shortening by hand, working the fat into the flour with your fingertips until the dough starts to come together and form small pea shapes. Work the ice water into the dough until it just comes together, being careful not to over mix.
Form the crust into a disk shape, wrap tightly in plastic wrap, and place in the refrigerator to rest for at least 30 minutes. Turn onto a lightly floured surface and roll out into an 11-inch circle. Fit into a 9-inch pie pan, trimming any excess and crimping the edges to fit the pan. Cover the bottom with parchment paper and pie weights or uncooked beans, and bake for 12 minutes. Remove from the oven and uncover. Let cool slightly on a wire rack before filling.

Yield: 1 crust

Belgian Waffles with Blueberry Syrup

In a large mixing bowl, prepare your favorite waffle mix according to package directions.
Preheat waffle iron according to manufacturer’s guidelines. Lightly spray the waffle iron with nonstick spray. Using a 4-ounce ladle or 1/2 cup measure, ladle batter for waffle into the iron, spreading evenly. Close the waffle iron and cook for 2 minutes or until waffles are golden and the steaming stops. Repeat with remaining batter. Serve with Whipped Cream and Blueberry Syrup.

BLUEBERRY SYRUP:
1 tablespoons butter
1 pint blueberries
1/4 cup granulated sugar
1/2 lemon, juiced

In a small saucepan over medium heat, combine butter, blueberries, sugar and lemon. Stir gently until the berries break down and release their natural juice. The consistency should remain a bit chunky. Serve hot over waffles.

WHIPPED CREAM:
1 cup heavy cream, chilled
2 tablespoons granulated sugar
1 teaspoon natural vanilla extract

Using a hand-held electric beater on high speed, beat the cream in a chilled stainless steel bowl until it begins to thicken.
Add sugar and vanilla. Continue to beat until the cream forms stiff peaks. Refrigerate until ready to use.
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Stuffed French Toast with Berry Filling

One 8-ounce package cream cheese
1 tsp milk or cream
1 cup chopped fresh strawberries or raspberries
1/4 cup strawberry or raspberry preserves
1/2 cup chopped toasted nuts, pecans or walnuts
2 Tbsp Chambord

In a medium size bowl, combine the cream cheese and milk until smooth. Stir in the next 4 ingredients.

1 loaf French Bread

Cut bread into 10-12 1 1/2 inch diagonal slices with serrated knife. With sharp Paring knife cut a pocket in the top of each. Fill each with 1 1/2 Tbsp filling. Place in zip lock bags and freeze.
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French Toast Dip

4 eggs
2 cups milk or half and half
3/4 tsp vanilla
3/4 tsp nutmeg
1 tsp cinnamon

Beat eggs, add milk and seasonings. Dip the partially thawed bread into the egg mixture and allow to get moderately soaked on both sides, drain excess before grilling. Generously coat grill with vegetable oil and a little butter. Cook each side until brown.

Garnish

Powdered sugar, as needed for garnishing
1 cup strawberries, sliced for garnishing
1/2 cup chopped, toasted nuts, pecans or walnuts for garnishing
Serve 2 or 3 slices overlapping on plate with powdered sugar and sliced strawberries. Sprinkle nuts over the top.

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Butter Rum Apples

4 Gravenstein apples
1/2 cup dark rum
1/2 cup water
1 cup sugar
1 Tbsp instant coffee
1/4 tsp cinnamon
1/2 cup butter

Peel, core and halve the apples. In a medium pot, heat the rum, water, sugar, instant coffee, cinnamon and butter until bubbly. Simmer for 10 minutes. Add apples and cook apples until tender, basting apples occasionally. Serve apple one half apple each with a dollop of whipped cream.
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The Perfect Fruit Compote

Sauce:
1/2 cup sugar
2 Tbsp. cornstarch
3/4 cup pineapple juice
1/2 cup orange juice
2 Tbsp. lemon juice

Add all ingredients together and cook until thickens, stirring constantly. Put aside to cool.

Fruit Mixture:
20 oz. pineapple chunks
11 oz. Mandarin oranges
3-4 diced apples
2-3 bananas
1/2 cup cherries or grapes for color

Optional other fruits in season may be added. Fruits, as bananas and apples, will not turn their color in this sauce.
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Fireside Coffee Mix

2 c. non-dairy coffee creamer
1 1/2 c. hot cocoa mix (dry)
1 1/2 c. instant coffee
1 1/2 c sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Combine all ingredients. Store in an airtight container.

For one cup:
2 tablespoons + 1 tsp. of mix
Add water

Chilled champagne

hope these help. enjoy.

I’ve seen many people make the face b(>_<)b but the b to the left is backwards. How do you make the b backwards?

a backwords b is a d

A man travels from A to B at 4 km/h and from B to A at 6 km/h. The total journey takes 45 minutes. Whats the distance traveled?

distance/rate = time

Let
d = one way distance
t = time in hours

We have:

d/4 + d/6 = 3/4
(5/12)d = 3/4
d = (3/4)(12/5) = 36/20 = 9/5 = 1.8 km

The one way distance is 1.8 km.
Round trip is twice that or 3.6 km.