Showing posts with label big. Show all posts
Showing posts with label big. Show all posts

Small Local Program Big Results Who Cares If D C Is Tied Up in Knots

Sunday, April 20, 2014

While the national mainstream media focuses on Obamacares dimming prospects, internecine Republican conflicts over the merits of a government shutdown, pugnacious Democratic debates over government price controls and who should take credit for the drop in health care cost inflation, check out this local city paper article on the One Simple Idea (that) Could Revolutionize Health Care. As the reporter pointed out, there was no press release, no touting and no awards.  Simply results.

The DMCB agrees.

Barbara Schneider and her team work with Philadelphia health insurer Keystone Firsts community outreach and care coordination programs to intervene on the "sickest of the sickest" diabetics.  These are 35 patients who are admitted on average more than twice a month.  Patients who are on a first-name basis with all the local emergency rooms nurses on all the shifts. Patients who live in run-down boarding houses on a good day.  Patients who are lucky if their blood sugar is only 600 mg%.  Were talking hundreds of thousands of dollars in health care costs.

Dr. Schneiders lay community health workers (more info on the science here) are seeing these individuals in parking lots, McDonalds, row homes and halfway houses  to cajole, coach, text, call, shuttle and haggle with patients, families, social workers, pharmacists and insurers to dismantle barriers one patient at a time.  If a patient isnt ready to stop abusing drugs, that doesnt mean he cant be taught to use a glucose meter.  While living circumstances may be chaotic, that doesnt mean she cant use a cell phone instead of just going to the emergency room.

As Dr. Gawande noted in his The New Yorker article about the super-utilizers, those kinds of interventions can add-up significant savings.

While Keystone has yet to release an analysis on the impact on claims expense for these patients, a cursory review of the data shows emergency room visits have been cut by a third, while inpatient stays declined by more than half.  Even with the DMCBs limited background in analytics, it suspects that when the return on investment is finalized, Keystone will conclude that the program was an unqualified success.

To the DMCB, this is what its all about.  Washington DC can continue its partisan scorched earth battles while, in the meantime, small regional community minded health insurers like Keystone First are figuring out how to do right by patients using novel programs like this. 

Image from Wikipedia
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Rendez Vous With A Foodie Rafeeda of The Big Sweet Tooth

Thursday, March 13, 2014

We might have crossed so many friends in our life, some may stay and some may go but some will never go and they will stay in our heart for ever. This blogging world brought me many friends who later became my virtual sisters and the number of virtual sisters are increasing day by day, but never mind i just adore the support and the love they brings me. Whenever i ask their support, they will definitely shower me with their huge support, thats why i created this event Rendez vous with a Foodie. I know i can trust my co-bloggers aka my virtual sisters to join their hands to make this event and trust me they proved that and this event is a big hit. I have to say big thanks to each and everyone for giving me this support.

If you are my follower,you might have noticed that every 7th and 20th of the month ill be introducing a newbie blogger to this immense virtual world.My todays guest is known other than Rafeeda of The Big Sweet Tooth, a wonderful person, absolutely a very sweet sister who cares a lot for others. Earlier i thought she might be a homemaker who cooks quite often then later from her posts i came to know that she is a working mom with two adorable kids. I was astonished to see how frequently she blogs and participates in many challenges eventhough she is busy working mom.

Initially, her blogs name attracted me a lot, coz am also having a big sweet tooth. When you saw someone who is having the same taste and same passion for foods obviously you will get attract to them and you may turn curious to know more about them.This is wat happened for me when i crossed Rafeedas space, happy that she is an adorable person who have a huge heart thus i simply became her ardent fan. Actually I always love her Malabar dishes and obviously i was waiting eagerly for her guest post. Trust me, she didnt disappointed me and send me a wonderful,droolworthy Malabar Biryani. Thanks Rafee Sis, coz of you finally my space have a wonderful Malabar biryani now.



Now lets hear from Rafeeda..

Salaam and Hello to everybody…

I guess at this moment, I should tell all of you that I am on cloud nine. Being a fairly new blogger, when Priya akka started her series “Rendevous with a Foodie”, I just thought of asking her if I could be a part of it. The humble person that she is, “yes!” came the immediate reply and here I am being featured on her space! I don’t think akka needs any introduction – she is an inspiration to all the foodies, who are in awe with her cooking skills, and more than that, her blogging skills, especially with the ease she publishes her posts every day without missing on any challenge. I have to really say that I really admire her time management skills and envy her family who get to eat such lovely food featured on her blog on a daily basis!

A little bit about myself – I am Rafeeda, who blogs at “The Big Sweet Tooth”. A working mother with two lovely daughters, who takes to cooking to relieve the daily stress of life – that’s a synopsis of myself! Just as my name says, I have a mighty sweet tooth, which I am trying to fight day in and day out to keep my weight getting out of control! I started my blog in January 2013 as a little diary to maintain my trials, as well as to vent out my feelings! The way  my blog is going as of now, Alhamdulillah, all due to the grace of the Almighty, I really feel blessed! 

Priyaakka had given a few questions to answer as a part of the series. So I guess I will just go on and answer them!

1)Tell us about your blog and you?
I guess I have already covered that in the brief introduction. I am basically a Keralite, bought up in the world hub called Dubai, and theore in love with the multicultural environment that the country offers!

2)Before and after blogging, tell us what blogging changed your life?
Before blogging, I was actually careless about my time! The biggest virtue that I have learned once I started blogging was time management. Now I try my maximum not to waste a single minute, without doing anything. I have come to realize what a big blessing time is and how you need to utilize it, even though there are still some plugs to be closed! Another thing is that blogging has helped me widen my horizon as far as food experimentation is concerned. I am trying to put my hands and legs into other areas, which otherwise I would have never ever tried.

3)When and what motivated you to blog about food?
I had a little blog of mine, which was more of random ramblings. I used to go to food blogs and get so excited about them, that I started posting little recipes that turned out well for me. Then one fine morning, on January 17, 2013, I just randomly decided that I have to keep my ramblings and my recipes separate. Thus was born “The Big Sweet Tooth”. Whether I have managed to keep my ramblings and recipes separate is really to be seen! I’m so glad that I did start it, because I have come across so many similar-minded friends to be with…

4)There are a tons of blogs/pages on food these days, what accordingto you is the speciality of your blog and the food you cook?
I would never want to compare the way my blog is with other blogs, as I feel that there is something we all can learn from each other, whether it’s blog designs, photography techniques, writing skills – what not? According to me, I feel the personal touch and the simple recipes are what makes my blog interesting.

5) When it comes to cooking, who is your inspiration?
My umma is a big inspiration. I would never call her a great cook, even she would say she isn’t, because her cooking skills were very limited and she never liked to experiment. But whatever she makes, tastes just too good. Her lack of interest in experimenting is what is pushing me to experiment, I should really say! Apart from her, I guess all the lovely ladies who put in so much effort to cook and blog about it, which includes yourself akka, also push me to try and do what I can!

6)Every newbie blogger faces tons of challenges when its comes to blogging, tell me about one of the challenges you faced and how did you overcome it?
The biggest challenge is to have your own little audience. Some people are blessed with family, relatives and friends, who give very good support but I don’t think everybody is. Looking out for an audience who will read and relate to you is really difficult. Alhamdulillah, I feel blessed to have found a regular audience who connect with me on a daily basis. Another challenge is to feed your blog with posts that are good enough to keep your audience in place – the pictures, the contents and the recipe itself. I have a lot more to improve on my photographs, which I am working on with my current set of limitations, but I feel that I am improving, slowly but steadily!

7)What is your best recipe and your favourite recipes you have blogged till now?
Even though the most viewed recipe on my blog seems to be the Eggless Mango Cheesecake, my favorite that I have blogged till now is the Eggless Tiramisu Cake. This was the cake I had made for our 9th wedding anniversary. I did the post with the same excitement that I had made the cake, stretching myself for two days. In fact, this was the first cake that I had decked up and everybody thought it was a decent attempt for the first one. I guess how much ever better posts may come up, this recipe will hold a very close place in my heart.

8)Few tips about food photography?
I am no one to be talking about food photography, as I have a lot to learn. Mainly, it’s the light factor. I’m not fortunate to be photographing in day light, since my cooking is all done at night. I try to keep it simple, not trying to put too many things into my photographs. Of late, what I have learned is to use a photo editor tool to enhance your photographs. I am using Photoscape, and trust me it really helps in photos looking much better than the original, even if there is a problem with the light.

9)What is your budget for the props,do you have any or else do you manage with your household stuffs?
I actually don’t have any budget for the props. Being working gives me a flexibility to buy the things I want. Whenever I see items at a really good price, I buy them, especially since crockery is expensive in this part of the world. I try to keep my budgets to the minimum whenever possible.

10)How do you plan your blog posts? Do you post rarely,regularly or once a week?
I actually don’t plan my blog posts. I cook whatever I want to try, if it comes out well, I click pictures and post it as a draft on my blogger using my phone. I look at my drafts while deciding what I need to post for the coming days, apart from the recipes done for challenges, which I post at the specified time. Normally, I have quite a bit of drafts in my list, so that it helps me during my rainy days! As of now, I do 5 posts a week on an average. I would love to continue to do so, but if not possible, I would love to do at least 3 posts a week.

11)Do you have any other passions apart from food blogging or blogs you own?
As I am working, a lot of my hobbies take a backseat. I love to read, chitchatting with friends, sightseeing and window shopping! However, my schedules don’t really allow me to give everything a full swing.

So there it is, I hope I have been able to answer all questions very sincerely and honestly. When it came to deciding a recipe for akka, it was really difficult. Giving a recipe to the food blogging queen is a challenge in itself, isn’t it? After racking my head quite a bit, I decided I will not give her a sweet dish – not doing justice to my blog name! – but something which is so synonymous to the Malabar area – the biriyani!

The cuisine of Malabar is simple but aromatic and delicious. It concentrates on making food with very limited ingredients. Meat, fish and eggs carries a lot of importance in Malabar side cooking, unfortunately not much of vegetables are used! So there you go, I decided I will give my labor of love, the way my umma makes her chicken biriyani. Till she handed over the keys for Friday lunch making to me, every second Friday featured this biriyani onto our tables and how perfectly she used to make it. Even though I got the taste so close to what she does, there is something extra in the food that our mothers serve, isn’t it? So the Malabar Chicken Biriyani, it is for this special guest post of mine.

Malabar Chicken Biriyani
Serves 4-6

Ingredients:
1 kg chicken, cut into medium pieces
3 cups basmati rice
3 large onions, thinly sliced
4-5 chillies (increase for spiciness)
1 tbsp ginger paste
1 tbsp garlic paste
1/2 tsp turmeric powder
1 cup yogurt
1 bunch coriander leaves, chopped
1 small bunch mint leaves, chopped
1 small lemon
3 tbsp ghee
5-6 cashews
5-6 raisins
2 tsp rosewater
2 tbsp garam masala powder
4 cloves
6 peppercorns
1 small pc cinnamon
3 cardamoms

Method:

Heat half the ghee in a deep saucepan. Add half of the onions and the green chillies slit and cook till transparent. Add the ginger and garlic paste and cook till the raw smell is gone. Add in the chicken and fry for five minutes. Add the yogurt and salt, cover and cook. When the chicken is half done, add the lime juice, half the mint and coriander leaves and mix well. Now cook till the chicken is tender and the water is absorbed. Set aside. 

Wash and drain the rice. In a large pot, heat up lots of water with salt and the whole masalas (cloves to cardamoms). When the water starts boiling, add the rice and cook till 80% done. Drain immediately and set aside. 


In a frying pan, add in the remaining ghee. Fry the remaining onions, sprinkled with salt till crisp and brown. Drain and set aside. Now fry the cashews and raisins till done. Drain and set aside. 

Heat a chappathi tawa on the stove for dum. In the same saucepan as the chicken is cooked, sprinkle half of the fried onions, cashew and raisins along with 1 tbsp garam masala powder. Layer in the cooked rice over the chicken and level on the top. Sprinkle the remaining chopped coriander and mint leaves, remaining fried onions, cashews and raisins, remaining 1 tbsp garam masala powder, rosewater and finally the ghee in which the onion-cashew-raisins were fried. Wrap the top with aluminum foil and close the lid tight. Keep it on the hot tawa on low flame for around 15-20 minutes for dum. 

Serve warm with pickle, raita and pappadam!!!


Before I bid adios, I want to say a big thank you, coupled with a gigantic hug for Priya akka, for giving me this chance to work with her for a guest post. Doing this post has been a lovely experience for me, I really hope that all of you have enjoyed reading it, and more than that, my host has also loved this post!

 Happy eating and blogging!!!  
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Couponing for People Who Hate Couponing A Zero Stress Guide to Clipping Big Bargains

Tuesday, February 25, 2014

WARNING: If you know what a Catalina deal is and/or have actually employed one, this may not be the post for you. If you occasionally slice your pinky open while using adult scissors, this is definitely the post for you.

When you think of couponing, what’s the first thing that pops into your head? Is it GoGurt? Is it a planet-sized binder and never-ending stack of circulars? Is it a crazy cat lady, forever in search of the single slip of paper that will net her 14 free packets of McCormick fajita seasoning?

It’s understandable. Long stereotyped as the favorite pastime of bargain-happy grandmas and moms of 47, clipping coupons gets a pretty bad rap. Many believe it gets you minimal deals on junky food. I didn’t touch coupons for years, figuring the time it took to collect them was disproportionate to the amount of money they saved.

Now I know better. While I still buy groceries primarily based on the circular, I’ve come to realize that a simple, no-frills approach to couponing nets good money for little time investment. I don’t freak out, I don’t buy rainbow-colored faux food, and I save a couple hundred bucks each year. Not too shabby.

If you’re considering coupons, but don’t know where to start, read on. These simple explanations and stress-free strategies could kick off a lifetime of half-price egg noodles. If you do nothing else, make sure to scroll down to the GOLDEN RULE OF COUPONING, wherein I explain the practice’s most important tenet as well as the origin of the universe.

(Also? Readers? What am I missing? I’m sure it’s a lot. The comment section awaits.)


OBTAINING ‘EM

There are a few ways to collect coupons. Some are intuitive, others not so much.

Newspapers. Since the beginning of time, the Sunday paper has come equipped with bazillions of coupon-stuffed circulars. If you can’t swing a subscription, bum them off friends and family after they’re done reading. This is how I amass most of my deals. (Thanks, Dad.)

Store circulars and magazines. Occasionally, coupons will appear in publications within a supermarket or drugstore, probably by the door or the cashier. Though you’ve already made your plan, leaf through these, since they can offer good last-minute deals or bargains for next time.

Store shelves. You know those little ticket dispensers that line supermarket aisles? If they’re located by a food you enjoy, grab one. Hey, you never know.

Mailings. If you really like a particular company, you can frequently sign up online to receive coupon packets through the mail.

Online. Online coupon deals can be tremendous, but also a giant headache if you spend too much time looking for them. So, be judicious in your search. Speaking of which, there are three basic ways to collect and save.
  1. Go to aggregate sites like Coupons.com and Mambo Sprouts (organic).
  2. Visit individual company pages like Betty Crocker.
  3. Cruise popular forums and consumer sites like A Full Cup and Coupon Mom.
Be warned: you might have to sign up for the service and/or install a special printing program, but it can be worth it. Also, not every store accepts print-outs, and many supermarkets often restrict what you can and can’t use. Give your local chain a call before planning any big shopping trip.


ORGANIZING ‘EM

My coupons currently sit in a small stack on my clock radio, vaguely organized by general category. Sometimes, I weed through them and pick out the expired ones (which can then be donated to the military). Your perred method may vary, but other folks seem to enjoy:
  • Accordion folders
  • Binders
  • File boxes
  • Anarchy
They’re all small, cute, unobtrusive, and cheap (except the last one). Store ‘em in your desk or among your cookbooks.


CLIPPING AND USING ‘EM

It’s Sunday afternoon. You’re sitting down at the kitchen table, coffee at your side, clippers in hand. In front of you rests 20 coupon circulars, waiting patiently for you to begin slicing and dicing. How in the good name of Bea Arthur do you approach this? By following these simple rules:

Forget brand loyalty. You’re looking for products (ex: cheese), not brand names (ex: Sargento). If you find a coupon for a brand you like (Tropicana!), that’s fantastic, but the better toothpaste deals come when you let go of your Crest fixation.

Clip only for products you need or use. When you don’t eat yogurt, own a dog, or have dentures, getting bargains on Activia, Alpo, and Polident is senseless. A good rule of thumb: if you have to think about clipping a particular coupon for more than a few seconds, skip it.

Avoid clipping if you can find a comparable generic product. Even with coupons, store brand foods are almost always cheaper. In most cases, people can’t tell the difference in flavor or texture, either.

Don’t clip for junk. It’s undeniable: most coupons are for processed, insanely over-packaged crap, and hoarding them will only lead to blown cash and rampant unhealthiness. (*cough* Hot Pockets *cough*) However, you should always …

Be on the lookout for pantry staples. Yay! These diamonds in the aspartame-blanketed rough are more common than you might believe. Currently (4/14/10), in my alarm clock stack, I have coupons for bread, olive oil, sour cream, butter, soy milk, mustard, dried beans, chocolate chips, cooking spray, corn starch, baking powder, rice, pasta, and egg noodles. Not to mention tin foil, gum, deodorant, and the all-important Zyrtec (a brand we will not forgo).

Be on special lookout for personal products. Coupons are fantastic for cosmetics and body care items (shampoo, toothpaste, etc.). If you like L’Oreal eyeliner, and see a bargain, don’t hesitate. You could consistently save 50% or more without much effort.

Take advantage of double and triple coupon days. Never in my life have I seen a Double Coupon Day in a New York City supermarket. But I’m assured they exist in many other wonderful parts of the country, as does the rare and hallowed Triple Coupon Day. Check your grocer’s website for dates.

Beware hoarding. Odds are you’ll never end up in a terrifying A&E series, but there is such a thing as going overboard on coupons. If you don’t have sufficient storage OR the product will go bad before you use it, avoid buying multiples.


THE GOLDEN RULE OF COUPONING

If you take nothing else away from this post, remembering this single rule will still help you bank mad cash every year:

Wait for sales to use your coupons.

Sales alone can save you money. Coupons alone can save you money. But they’re at their most powerful when combined. This may mean waiting a few weeks after your initial clippage, but trust me, it’s worth it.

Let me give you an example: I buy Del Monte diced canned tomatoes all the time. They’re usually $1.89 at my local supermarket. (Not a typo. I double checked.) Two weeks ago, they went on sale for $1.00 each. That’s a good deal by itself.

However, I also had a coupon for $1.00 off four cans, meaning each dropped to $0.75. What would have been a $7.56 spending spree became a $3.00 bargain. I saved 60% off the usual price.

Sweet, right?

In order to obtain these most excellent deals, leaf through your supermarket circular (at its own website or Money Saving Mom) before going shopping. Food companies generally offer circular and coupon deals around the same time, so matching them will be easier than you think.

And that’s our ballgame. Readers, what advice would you give a beginning couponer? What do you think of the words offered here? Did I get anything wrong? (Seriously, please tell me.)

~~~

If you like this article, you might also be taken by:
  • 26 Common Food Labels, Explained
  • Angus Anguish: Is Angus Beef Worth the Money?
  • Eating Healthy While Clipping Coupons
[(Photos courtesy of Hearts and Home (coupon book), Encyclomedia (coupon dispenser), and Strom Products (egg noodles).]
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