Why Are Water-Saving Shower Heads Important?

A shower is the third most important component in the house after toilets and washing clothes that uses a huge amount of water. It becomes important that we should anyhow conserve more water. On an average, an individual uses 62 liters of water in a day. So how to solve this problem?

You might be thinking that how we can save water and money at the same time without compromising with our desires?

Possible. With water saving showerheads everything is possible. You just need to need to get some right information about the same. Before buying a new showerhead, have a look at some factors why you really need these water saving showerheads.

Let’s have a look here

Using a smart shower head is the smartest way to save your water bills. Don’t worry, you don’t have to compromise with your liberty. With latest designs and manufacturing, companies have made it possible to use more water with fewer water bills (Ah! More savings).

A low flow shower head reduces the water pressure and introduces air to the stream. It maintains the same water flow and saves around 4 gallons of water in an eight-minute shower (otherwise it takes 12 gallons).

Sometimes you have to cut your requirements to save some extra money. Water is one of the most used energies in the house and unwillingly put a hole in your pocket. But with water saving shower heads you can get rid of such problems. These showerheads consume less energy thus lessen the daily water usage. With unique water-saving designs, these showerheads are really easy to use. So why not preserve more water with more savings.

Water-Saving Shower Heads

Water Conservation

There is nothing difficult about using a water-saving showerhead, you just have to start using it once. When you bring these showers in use, somehow you give your contribution in saving our planet Earth. Many parts of the world are still fighting with water problems and your one single step can bring a lot of difference to their living. So let’s have a water-efficient showerhead in your home and be a part of water conservation plan.

In Budget

Budget is not an issue while purchasing a water-saving showerhead unless and until you want a more customized shower. You don’t have to pay a lot, from low budget to high budget, you can find a best fixed shower head of your range.

Easy To Install

To know which one is the best, you can check and compare different models online. And since these showerheads are easy to install, so you don’t even have to indulge in a full day repairing and replacing. Just a screwdriver and few tools, you can mend it yourself.

Water-Saving Shower Heads 2

Spa Experience

Looking for a shower that can give you a soothing spa experience? Kudos, these water-savers are so versatile that with money-saving feature and quirky designs, they can also provide luxury. You can easily switch to their massage spray or rainfall setting (just relax). You can find a number of showers with a number of adjustable features, go online, compare and find the suitable one for your bathroom.

Make sure that you’ll get a warranty before a purchase because it is very necessary to save water.

This entry was posted in Blog.

Dream Spa Razor 3814 Oval Rainfall Shower Head Review

The oval shape dream spa razor 3814 rainfall showerhead is an efficient one that comes with a satisfying performance. It’s simple yet unique design gives better quality. This one is a ten-inch showerhead which you will surely be going to admire and make it a complete necessity in your household.

Why this dream spa razor 3814 shower head is a perfect choice, you’ll get to know from the features and performance which are discussed below.

Main features

  • In this today’s competitive market, every brand wants to come with the best features that could make its brand outstanding.
  • Therefore, the dream spa razor, in order to provide best services provides a consistent water spray in any given water pressure.
  • This can be the best feature since it can use the low-flow water into a satisfactory high-pressure spray.
  • The interior nozzles are designed in such a way that it lessens any possibility of mineral and scales build-up that can affect the showerhead in the long run.
  • The multi-pattern showerhead comes with a stunning steady flow rate which is best for rinsing and bathing alongside, also makes it easy to use due to its comfortable setting.
  • This will save ninety percent of the water that could flow to waste without being used.
  • Using this kind of showerhead can actually give you a better shower experience because of the perfect pressure-balancing valve installed to deliver water to the shower heads.
  • With these specific kinds of showerheads, you can adjust to fit any angle of your choice. So, you can use it from any position and get the maximum performance.
  • Daily cleaning and inspection also become easy with the set of master nozzles that are designed for this purpose only.

Dream Spa Razor 3814 Oval Rainfall Shower Head

Benefits that you will surely enjoy

  • For an outstanding shower experience, you can go for a dream spa razor 3814 which is worth spending money and the best one to opt.
  • The incorporated high-intensity flow technology gives an additional insight of necessary requirements, build quality and acceptable in terms of service provision and not much on the outer appearance.
  • In order to conserve more and more water, no other product can beat this showerhead. Thus, this is the best showerhead in terms of both economic and environmental reasons.
  • The dream spa razor showerhead provides an ideal flow rate of 2-2.5 gallons of water per minute.
  • It’s easy to install feature makes it the best user-friendly showerhead on the market. You just need to unscrew the old one and screw the new one.
  • This should be done with extra care in order to avoid any form of leakage. Wrap a small piece of thread and then cover it with a Teflon tape for a stronger installation.
  • For extra safety and fair services don’t fight with the wing nut while rotating either in the clockwise direction or in the anti-clockwise direction.


A quality product will always give its best and fulfill your expectations and might change your desires to lifetime attainments.

A dream spa razor 3814 shower head is an excellent and reasonable service provider. Enjoy the benefits of having this showerhead in your bathroom.

This entry was posted in Blog.

Braised Lamb Shanks with Cranberries

After giving you, pork recipe today I want to share with you my personal favorite lamb recipe.

Lamb Shanks


  • 3 lbs Lamb Shanks
  • 3 tablespoons Vegetable Oil
  • Salt and Pepper, to taste
  • 1 tsp Whole Cumin Seeds
  • 10 Whole Cloves
  • 2 pods Cardamom
  • 2 cloves Garlic, minced
  • 1 1/2? knob of ginger grated
  • 2 Onions, minced
  • 1 ½ tablespoons Sugar
  • 12 ounces Stout Beer (like Guinness)
  • 1 cup Beef Stock
  • 1 tablespoon Kosher Salt
  • 12 ounces fresh Cranberries


  1. Generously salt and pepper the lamb shanks.
  2. Heat a large heavy-bottomed pot with a lid on medium-high heat until very hot and add the oil.
  3. Sear the shanks until golden brown on all sides and transfer to a plate.
  4. Add the cumin, cloves, and cardamom and swirl in the oil until you start to hear them pop.
  5. Add the garlic, ginger, onions, sugar, and sauté until soft and very fragrant.
  6. Add the beer to deglaze and let reduce by half.
  7. Add beef stock and cranberries, stir together, then nestle the lamb shanks into the cranberries and onions.
  8. Cover pot with a tight-fitting lid and let braise for 3 hours in a 300-degree oven.
This entry was posted in Recipes.

CHRISTMAS DINNER – Mexican Chocolate Tart

For the second year in a row, I was the only one of my siblings to make it home for Christmas.  If you liked our Tomato Basil Recipe. While the holidays aren’t quite as exciting when you’re the only one home, it certainly has its advantages. For one, I get way more presents than either of my brothers. And isn’t that what Christmas is about? Just kidding, Bobby and Kyle. I’m sure mom and dad gave you just as many presents as they gave me. You guys got ponies, too, right? If not you should be happy to know that they at least hung up your stockings this year unlike the last when mine was the only one dangling from the mantle.

Mexican Chocolate Tart

Since there were only three of us around to eat Christmas dinner, we kept it pretty simple. I brought my pasta-making discs home, and my mom and I made an Italian dinner from scratch. Noodles, tomato sauce, meatballs, and a caprese-like salad were on the menu, followed by a chocolate tart and a mincemeat pie for dessert. Yes, you read that correctly. Three people and two desserts. That’s just how we roll. If it were up to my dad it would have been three desserts and no main course. That’s just how he rolls. And due to his running regimen, he has no rolls.

When I was in Matt’s hometown last week I picked up a deeply discounted copy of the Silver Spoon Pasta cookbook at their soon to be no longer B. Dalton, satisfying my several month long desire to add that book to my collection. I set out to make meatballs and sauce from recipes in the book, and I ended up tweaking and adding on to both dishes. For the meatballs, I combined about 1/2 lb. ground beef and about 1/2 lb. ground pork with an egg, a handful of fresh flat-leaf parsley, maybe 1/4 cup breadcrumbs, salt, and pepper.

The fresh parsley was key to the tastiness of the meatballs. The original recipe called for a single sprig of parsley, but I used several. It helped to brighten the flavor of the little balls of meat.
The meatballs were first browned in a little oil over medium-high heat, and then the lid went on and they were transferred to a 350 oven for maybe 20-30 minutes until they were cooked through.
My mom’s 30+-year-old KitchenAid may be on its last leg, but it still managed to crank out all of these pretty noodles.
The sauce was diced tomatoes, crushed red pepper flakes, Italian seasoning, garlic, and salt. It was OK (and much better than it looks in this photo), but it could have been better.

My mom and I wanted to add olives to the pasta sauce, but since we knew my dad wouldn’t be thrilled we resorted to sprinkling them on top as a garnish. It was slightly weird, in part because they were cold and raw and in part because they were of the green, pimento-stuffed variety. Next time I’ll plan ahead and buy different olives and cook them with the sauce.
The salad was grape tomatoes, fresh mozzarella balls, chopped artichoke hearts, fresh basil, vinegar, and oil.
I’ve been going through this awful phase lately where I haven’t been very impressed with desserts, but this Mexican Chocolate Tart has completely changed my outlook on decadent, chocolate things.

The tart was incredibly easy to make, it looks elegant, it tastes delicious, and it goes perfectly with a dollop of freshly whipped cream.
I was going to post a picture of the mincemeat pie, but the amount of time it takes to upload a picture with this slow internet coupled with the fact that I don’t like mincemeat held me back. Maybe next year.

This entry was posted in Recipes.

4 Types of Food Processors for Your Kitchen

Are you thinking of buying a Food Processor for yourself? If so, then you should learn more about the different types of food processors available.

There are basically 4 types of Food processors available in the market: Batch Bowl, Continuous Feed, Combination, and Buffalo choppers. Each of these food processors is different in its structure and its functioning and have different pros and cons associated with them.

Batch Bowl

In this type of food processor, batches of food are passed into the processor which gets collected in the bowl. A user drops the food items inside the bowl to slice the food item and a central pillar in the processor holds an ‘S’ shaped disk which cuts all the food items that come into contact with its surface.

This blade or disc cut the food into your desired shape and size and the bowl can be detached so that the sliced and diced food items can be emptied from this bowl.

Usually, a bowl can hold 1-6 quarts of cut food items and a few commercial food processors can hold even larger quantity. One can even use multiple bowls in a rotation to save time and prepare large batches of food at a time.

Continuous Feed

In this type of food processor, a user can continuously feed the food to the food processor which simultaneously processes the food items and dispenses them out into another container. This saves time and allows one to process large batches without any interruption, quickly and efficiently.

So, basically you don’t have to wait or empty the bowl in this type of food processor, you can keep on feeding it the food items until you are done.


This type of food processors employ both the features of a Batch Bowl processor and a Continuous Feed processor.

This food processor allows the user to continuously feed the food into the food processor and processes the food simultaneously while using the bowl or attaching an additional unit for dispensing the food outside the processor. This again saves time and makes the entire process more efficient and powerful.

Buffalo Choppers

One of the best types of food processors for someone who is looking for a sturdy and heavy food processor, a buffalo chopper can handle all kinds of food. You can use this food processor to chop meat, raw carrots, etc. They have an all-metal structure which makes it more powerful than other types of food processors and makes them an all-purpose tool.

You can also attach add-ons like slicers, graters, etc. to their accessory hubs and make them more versatile and useful. Trust me, buffalo chopper is the type of food processor that one should opt for when they would be chopping a lot of different types of food items and would need to perform large batches of processing on food items.

So, now that you know about the different types of food processors, why not go out and check some model for yourself?

If you still have any doubt please feel free to contact us here.

This entry was posted in Blog.


I used to think that chefs ate like kings every day. I mean they have all this culinary talent in a kitchen loaded with amazing equipment and a pimped out pantry.

Truth is, we seriously suck at feeding ourselves. By the time I’ve spent a 12 hour day making other people food, the last thing I want to do is make one more stinking thing. And after you’ve made the same exact dish, plated the same exact way like a thousand bazillion times, it kind of loses its charm.

Sometimes I have to remind myself that eating Golden Grahams straight out of the box does not qualify as dinner and that caffeine is not a food group. Not on any planet.

As a working single mother of three, time is a precious commodity. Like so rare I cry tears of joy when I can sleep in past 7 am now. Quick and easy is my middle name.

Anytime I can get at least three food groups on a plate in under 10 minutes, I consider it a major victory!

This Blueberry Spinach Salad is just that – you throw all the salad ingredients into a bowl and toss and all the ingredients for the vinaigrette into the blender and done. Easy as pie.


For the Salad
  • 10-12 oz. baby spinach
  • 1/2 c. strawberries, quartered
  • 1/2 c. blueberries
  • 1/4 c. toasted pecans
  • 1/3 c. goat cheese, crumbled
For the Blueberry Vinaigrette
For the Salad:

Place all the ingredients in a large bowl and toss gently to combine. Serve with Blueberry Vinaigrette.

For the Blueberry Vinaigrette:

Combine all the ingredients in a blender and puree till nice and smooth. Shake well before serving. Will keep in the refrigerator for about a week.

If you have any doubts regarding the recipe, you can contact us here.

This entry was posted in Recipes.


You know what makes Mondays better? Holidays.

Since every Monday can’t be a holiday, thank God for macaroni and cheese!

See? Doesn’t this look like it would make Monday better?

This is a great mac’n cheese for someone who has never made homemade before because there’s no béchamel sauce – you simply whisk the wet ingredients together and pour them over the top of the cooked noodles, sprinkle it with the bread crumb topping and pop it in the oven, Easy peasy.

And the best part is that is tastes like heaven! Creamy, cheesy heaven. You can thank me later!

Mascarpone Macaroni and Cheese
Yields: 4 servings

  • 8 oz. elbow noodles, cooked al dente according to package directions
  • 4 oz. Mascarpone cheese
  • ½ c. sour cream
  • ¾ c. half and half cream
  • ¼ grated Parmesan cheese
  • ½ tsp. dried sage
  • ½ tsp. salt
  • ¼ tsp. white pepper

    Bread Crumb Topping:
  • 1 c. fresh bread crumbs
  • ½ tsp. dried sage
  • 1 small clove garlic, minced
  • 2 tbs. butter, melted
  • Pinch of salt

Preheat oven to 350 degrees F. Spray 2-quart casserole dish with nonstick spray and set aside.

In a large bowl, whisk together Mascarpone cheese, sour cream, half and half, Parmesan cheese, sage, salt and pepper till nice and smooth. Add prepared noodles and toss gently to coat. Pour into prepared casserole dish.

In a medium bowl, combine bread crumbs, sage, garlic, butter, and a pinch of salt and toss until the bread crumbs are evenly coated with the melted butter. Sprinkle the mixture evenly over the noodle and cheese mixture.

Bake 15-20 minutes until it’s heated through and the bread crumb mixture is a light, golden brown and crispy.

This entry was posted in Recipes.


I’ve really missed blogging.

I’ve missed having a place to whine and reflect. I’ve missed the creative outlet. I’ve missed playing around with my camera and trying to master taking photographs of ice cream before it melts.

Most of all I have missed my fellow bloggers. I am truly amazed and humbled by how kind and supportive so many of you have been through this crazy upheaval in my life. Humbled and incredibly grateful!

So thank you, for your emails, your tweets, your messages on Facebook, your comments, and for being here with me as I grow a little, fail a little, and learn loads along the way.

And speaking of learning experiences, have you ever tried to photograph a bowl of soup? Seriously, how hard can it be? It’s not like it moves or anything.

I took 193 pictures of this bowl of soup. I kid you not.

It’s a darn good thing that it’s really good soup because I was seriously considering hurling the bowl off my balcony…

What did I learn?

First of all, set up your shot, bowl and all and then ladle the soup into the bowl. Otherwise when you carry it, it will leave unsightly little rings around your bowl. SO NOT COOL!

Second, wait for it to cool down before trying to photograph it. The steamy lens look is also not cool


  • 2 lbs. good and flavorful tomatoes, cut into chunks and seeded
  • 1/4 c. olive oil, divided
  • 1 tsp. salt
  • 1/2 tsp. pepper
  • 1 large onion, diced
  • 1/4 tsp. red pepper flakes
  • 2 cloves of garlic, minced
  • 28 oz. can San Marzano Tomatoes
  • 2 c. chicken or vegetable broth
  • 1/2 c. loosely packed basil leaves
  • 1/2 tsp. thyme
  • 1 tsp. fresh oregano
  • Salt and pepper to taste


  1. Preheat oven to 400 degrees.
  2. Place heirloom tomatoes on a baking sheet. Drizzle with 2 tbs. olive oil, 1 tsp. salt, and 1/2 teaspoon of pepper. Toss to coat. Bake in preheated oven 35-45 minutes until nice and tender.
  3. Meanwhile, in a large stock pot, saute onion and red pepper flakes in remaining 2 tbs. olive oil. When soft and translucent, add garlic and cook 2-3 more minutes.
  4. Add San Marzano tomatoes, juice and all to the sauteed onion and garlic. Add chicken stock, basil, thyme, and oregano. Top off with the roasted tomatoes, including the juices that dripped from the pan.
  5. Simmer over low heat 30-35 minutes to allow the flavors to really blend well together. Either pass the soup through a food mill or use an immersion blender to achieve the desired thickness. Season with salt and pepper to taste, and serve.


This entry was posted in Recipes.


I’ve sat down to write a blog post at least fifty times, and each time I find I don’t know what to say. It’s like writing a letter to a long lost friend and you just don’t even know where to start.

So I’ll just start by saying that I’ve missed all of you. I miss having a place to vent and catch up with friends, new and old. I miss knowing what’s happening in your lives. You move me and inspire me every day, and I really need that in my life right now.

I used to think my parents were insane when they would mumble things like “where does all the time go?” And “Man this year really flew by.” I was desperately afraid of turning into them. Yet here I am wondering where the hell this past year has gone.

What on earth, you may ask, have I been doing this past year? Since it obviously hasn’t been blogging…

Well, I got my first job as a pastry chef. That’s the biggest news. Most days I love it. Other days I feel like I’m in way over my head and I’m waiting for someone to catch on and tell me the gig is up. I frequently come home cut and/or burned and smelling like a bizarre mixture of buttercream frosting, seafood, and I’m sad to say, sweat with the bottoms of my feet so sore that all I want to do sit down and never move again.

Bet you didn’t know being a chef was so glamorous, did you? All kidding aside it’s like I’ve finally figured out what I want to be when I grow up. It’s truly extraordinary, despite smelling badly and the scars I will eventually need a plethora of tattoos to cover up.

My son has been working on his driver’s license, and my teenage daughter has been working on driving me crazy with her newfound love of texting and stupid boys, and worse texting stupid boys. Being a teenage girl must be harder than I remember because it blows my mind that anyone can cry that much. I’m sure I was NOT like that when I was younger.

Meanwhile my youngest has been doing her best to make me feel good every day by reminding me how old and tired I look all the time. Sweet isn’t it?

I’m busy enough that picking up The Grammercy Tavern Cookbook now qualifies as reading a book, and my daily dose of news involves the pop radio station telling me which 52 celebrities supposedly have herpes. For reals… (A side note– if Derek Jeter ever asks you out, tell him hell no!)

I’m a full season behind on The Walking Dead and Glee – so PLEASE don’t spoil them for me. And I have been sleeping on an unmade bed for three days now because I just can’t be bothered to put clean sheets on it. I tell myself I’m just doing my part to keep the mattress industry going strong.

When I’m lucky, all the planets align and I have an entire day off with nothing to do and can spend the day playing with my camera and catching up on my favorite blogs. Pretending I still have a life that doesn’t revolve around my kids and my white coat. Pretending is the key word here.

I’m thinking I may need to rename my blog Le Cirque du (insert something catchy here that I’m just too tired to think of) after the three ring circus it has become. Some days I’m seriously not sure if I’m the ringmaster of just one of the clowns.

But enough about me, how have you all been? Any exciting news I’ve missed?

This entry was posted in Blog.


Judging by my fair skin and blue eyes, you can probably see I’m not even remotely Italian. I’m Swedish with a little stiff-ass Brit thrown in for good measure – which, between you and me, explains a few things…

I don’t remember ever eating Parmesan cheese growing up that didn’t come from a green can, and I hated didn’t really like it. It was weird and, like the whipped cream at Starbucks that won’t melt, highly unnatural.

That being said, I have always loved Fettuccini Alfredo.

Shortly after I got married, I decided that my ability to bake anything that involved sugar, butter, chocolate, and/or copious amounts of cream was not enough to sustain me through my adult life. I wanted to learn to “cook.” You know, stuff that didn’t have chocolate in it…Crazy, I know!

Alfredo was one of the first recipes I attempted. Let’s just say it was um…gross. That’s the word I’m looking for. Like I said, that stuff from the green can doesn’t melt. Like at all… I had this bowl of pasta floating in cream with little flakes of white stuff that looked like dandruff floating in it. Ugh.

Needless to say, we went out to dinner that night!

Years later, once I had developed an appreciation for REAL Parmesan cheese, that does in fact melt, I decided to try it again.

I still love Alfredo, but it fills me with this insane guilt every time I eat it. I’m seriously convinced that my butt actually grows while eating it. Then I start weighing how many stomach crunches and miles of bike riding I’d need to do to work it off, decide it’s not worth it, and eat something else entirely. (Usually ending with chocolate – not sure how I manage to logic that one out!)

By now I was on a mission to find an Alfredo that tasted like Alfredo without that dense heaviness. Somehow throwing in some spring vegetables eases some of the guilt as well. My husband calls it girl math – the veggies cancel out the fat from the cream. Whatever. It totally works for me.

Be warned, when finished it will appear thin, still very much like cream, and not AT ALL like that crapola that comes out of a jar. (Not being a snob, because I do admit to eating that on occasion when I’m lazy.) TRUST ME. Pour it over your pasta and taste it! It has all of the flavor, without that heaviness. And you can always sprinkle a little more Parmesan over the top if you’re feeling wild like that…

Light Spring Vegetable Fettuccini Alfredo
Serves: 4

  • 8 oz. fettuccini, cooked al dente
  • 1 c. half and half
  • 6 tbs. butter
  • ½ c. grated parmesan (NOT FROM A GREEN CAN)
  • 8 oz. assorted steamed spring vegetables

Prepare pasta al dente according to package directions, and steam vegetables.

Meanwhile, in a medium saucepan or sauté pan, bring half and half and butter to a simmer over medium-low heat. Make sure you don’t boil it.

Drain pasta and vegetables and place in a large bowl. Add parmesan to cream mixture and stir. Pour Alfredo sauce over pasta and vegetables and toss gently to coat.

This entry was posted in Recipes.