Archive | December, 2005

Packing Necessities for Vegas

21 Dec

(I had to double-check to see if that’s how ‘necessities’ is really spelt… It just does not look correct.)

If you’re planning to go to Vegas, the first thing you need to bring are sunglasses. Las Vegas is constantly sunny, and a pair of shades are the perfect expression of cool –or the perfect way to hide the fact that you’ve lost all your cash and you are now crying near the penny slots.

Bring proper clothes! Regardless of what you’ve seen in the movies and on television, not everyone is lounging around in suits and stilettos. Know that you can smoke everywhere in Las Vegas: your clothes, your hair, and everything you bring will have a smoke stench. Also, feel free to bring an amazing outfit as well –just incase you do want to go to that five-star restaurant or have ever considering clubbing in the Ghost Bar on top of the Palms (famous from the Real World).

Climate in Las Vegas
Month Min. F Max. F
Jan 33.6 57.3
Feb 38.8 63.3
Mar 43.8 68.8
Apr 50.7 77.5
May 60.2 87.8
Jun 69.4 100.3
Jul 76.2 105.9
Aug 74.2 103.2
Sep 66.2 94.7
Oct 54.3 82.1
Nov 42.6 67.4
Dec 33.9 57.5

Whatever you choose to wear, and regardless of the weather, do not forget comfortable walking shoes. Yes, I am a “flip flop wearin’ no umbrella holdin’ jeans wearin’ in the rain properly pronouncing Oregonian” –but, in this case, flip flips are not proper walking shoes.

Last but not least, bring cash you can afford to lose. I strongly believe that no one should be going to the atms daily to take out cash to gamble. You will not find your bank near the strip, so you will undoubtably be paying fees to use the atms found inside the casinos. Also, Las Vegas thrives on tourism, and gratuities is a must. Bring dollars to tip, and tip often. People are serving you, and they shouldn’t suffer just because you don’t have a grasp on your cash.

Tips on Tipping

  • Restaurants – 15 to 20 percent of the total bill (including tax) is the general rule of thumb.
  • Hotel personnel – Generally tipped $1 to $2 per bag of luggage. If you use the concierge services, a $5 tip is appropriate.
  • Dealers and slot attendants – A small bet for the dealer is the usual method of tipping at the gaming tables. A tip also is appropriate for keno runners and slot attendants.
  • Showroom maitre d’s – At shows, a tip of $5 to $20 will usually ensure desired seating. No tips are required at shows where there is assigned seating.
  • Taxicab drivers and tour guides – Taxi drivers usually receive $1 to $2 for a direct route; Tour guides receive $1 to $2 per person at the end of the trip.
  • Valet parking and maids – $2 to the car attendant is normal; $2 per day is a good tip for housekeeping.
  • I know that sometimes it may feel odd to tip so often if you’re not used to it. Boyfriend and I constantly had to go through our wallets at quick speed to tip someone, so here’s a tip: keep a few one dollar bills in your pocket or within quick reach. Have a money clip? Use it.

    Chicken Breasts with Cranberry-Balsamic Sauce & Brussels Sprouts

    2 Dec

    Since it’s between Thanksgiving and Christmas cranberries are a staple in supermarkets, so I figured this would be a great time to make a quick, simple recipe including them.

    What You’ll Need:
    1 thawed bag of frozen Brussels sprouts
    1 tablespoon (plus 1 teaspoon) of olive oil
    1 teaspoon salt
    1 teaspoon ground pepper
    2 tablespoons flour
    4 skinless, boneless chicken breast halves
    2 cups cranberries
    1/4 cup sugar
    1/4 cup balsamic vinegar
    3/4 cup water

    1. Preheat oven to 450 degrees F. Cut the Brussels sprouts lengthwise into thin slices. In any pan you wish, toss sprouts with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon ground pepper to coat. Spread evenly in pan; roast 15 to 20 minutes.

    2. While your Brussels sprouts are browning, heat 1 teaspoon olive oil over medium-high heat on skillet. Combine flour and 1/2 teaspoon salt and 1/2 teaspoon ground pepper on plate; use to coat chicken.

    3. Add chicken to skillet and cook 6 minutes. Reduce heat to medium; turn chicken over and cook 6 to 8 minutes longer. Transfer chicken to plate.

    4. To skillet, add cranberries, sugar, balsamic vinegar, and water; heat to boiling over medium-high heat. Cook until sauce thickens slightly, about 5 minutes. Serve chicken with sauce and Brussels sprouts.

    food

    All my friends and I  are always trading ideas about how to cook our chicken, and this is one of my favorites.

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