Unilever's new innovation is driving the category with a range of products that target different eating occasions and consumers: With a host of exciting new additions to both the In Home and invigorating the freezer cabinet

Out Of Home portfolios, Unilever is adding incremental value to the category while exciting and invigorating the freezer cabinet.

Cornetto is the UK's No.1 Filled Cone - growing 7% and now worth [pounds sterling] 37m. Building on the success of last year's launch of the Enigma range, the introduction of Cornetto Enigma Chocolate & Caramel is expected to add value by bringing new and lapsed consumers into the category. The range is the first in the market to offer a core of rich sauce and tasty inclusions from the top to bottom of the cone. Cornetto Enigma Chocolate & Caramel aims to build on the huge success of the Cornetto Enigma platform launched in 2010, already worth over [pounds sterling] 8.6m with one of the highest repeat rates out of the ice cream NPD for 2010.Magnum Ghana variant - available in a 3 per-pack multi pack format-boasts thick milk chocolate (36% cocoa solids) made with cocoa from Ghana, covering a delicious hazelnut ice cream with a swirl of delicate milk chocolate sauce.Fairtrade products are expected to strengthen the core range, add value to the category and leave an even sweeter taste in the mouths of consumers and retailers. It is expected that Coconutterly Fair will follow the popularity of the two bestsellers, Chocolate Fudge Brownie and Phish Food. In addition, Ben & Jerry's has reintroduced 'Wich (also Fairtrade certified), supported by significant marketing investment, including a TV ad.SOLERONew product Coconutterly Fair has benefitted from an exciting [pounds sterling] 3m 'comoo-nication' support package, including a cinema and TV ad, championing Fairtrade. Social responsibility is important to increasing numbers of consumers and there's a demand for brands to actively demonstrate how they're putting plans into action.Carte D'Or, the No. 1 premium dessert ice cream brand, has built on its history of successful innovations with the launch of two delicious new flavours for 2011. Carte D'Or Macadamia Nights and Carte D'Or Cherry Blossom capitalise on the growing popularity of products that contain cherry and macadamia, sales of which have been in growth over the past three years. Carte D'Or Macadamia Nights boasts smooth vanilla and macadamia flavour ice cream enriched with macadamia pieces, swirled with chocolate sauce and covered by a dark and white chocolate stars. Carte D'Or Cherry Blossom will feature smooth vanilla and cherry ice cream, swirled with delicious cherry sauce and topped with delicate chocolate flowers.BEN & JERRY'SBen & Jerry's is the country's most popular luxury brand with 49% share of the subsector by value and 4% growth year on year. Ben & Jerry's has performed very strongly for a number of years thanks to its unique positioning as a fun and wacky brand combined with strong ethics. Ben & Jerry's Fairtrade commitment pledges that all ingredients that can be Fairtrade certified, will be by the end of 2011 in the EU, across a staggering 59 flavours and 121 different chunks and swirls.This year, Unilever introduced two new flavours, Fruit Ice Orange and Fruit Ice Pineapple, both of which are available in a three item multi-pack format. Solero Fruit Ice Pineapple has only 55 calories, while Solero Fruit Ice Orange has just 65 calories. Made with juicy real fruit pieces, the new variants offer a real point of difference to other products on the market.CARTE D'ORCORNETTO ENIGMAViennetta, the no.1 family meal time dessert ice cream is building on the success of its premium range with a new variant - Viennetta Selections Red Berries. The fruity addition to the Viennetta brand, currently worth [pounds sterling] 14.4m, aims to reinforce its strong position in the category.MAGNUMThe launch of Magnum Cocoa, a new range made with Rainforest Alliance certified cocoa from Ecuador and Ghana enhances the chocolate credentials of the ice cream category by introducing unique chocolate products supported by a [pounds sterling] 3.5m gross value marketing campaign.Research shows that consumers are increasingly interested in the origins of cocoa and this innovation is driving loyalty in the Magnum core range as well as providing people with a new and exciting offering.VIENNETTAX-POP AND FUNNY FINGERThe Magnum brand has been a pioneer in the growth of this category with creative new product development and is in its eighth year of consecutive growth.Magnum Ecuador Cocoa variant is available in a 3 per-pack multi pack and single format. The product features thick dark chocolate (62% cocoa solids) made with Ecuadorian cocoa, smooth vanilla icecream and a swirl of intense dark chocolate sauce.It is the No1 ice cream brand in the UK and is now worth over [pounds sterling] 106m with 12.9% share of the total ice cream category and the highest penetration of any chocolate snack and of any branded ice cream available.The Solero brand is currently worth over [pounds sterling] 14m with a 40% share of Adult Refreshment MPs segment and a 69.7% of Adult Refreshment Singles segment, making it the number one adult refreshment brand in the UK. Research shows that consumers - particularly women - are looking for an alternative to ice cream that is lighter and contains fewer calories but which still delivers on taste and enjoyment.

This year, Unilever introduced two new flavours, Fruit Ice Orange and Fruit Ice Pineapple, both of which are available in a three item multi-pack format. Solero Fruit Ice Pineapple has only 55 calories, while Solero Fruit Ice Orange has just 65 calories. Made with juicy real fruit pieces, the new variants offer a real point of difference to other products on the market.

Gram Equipment

Gram Equipment develops and manufactures full range of ice cream machinery. The product range includes continuous ice cream freezers, ingredient feeders, filling machines, ice cream novelty equipment, wrapping machines and automated packaging equipment. Make sure to come by our booth and see our new hopper-less Bottom Up Filler for molded novelties. Learn how to improve existing stick bar quality and design new stick bars with one filler. You will also be able to inspect our Model GIF2000 automatic ice cream freezer, see it's small foot-print and learn about all the features like the variable dasher speed and more.

Gram Equipment of America800-853-0470sales@gram-equipment.comwww.gram-equipment.com

Booth: 1113

Play it coo1

Nothing says summer like power outages. Here's how to keep your groceries fresh longer--and how to know when to toss them.

3 WHEN IN DOUET, THROW IT OUTOnce the power is restored, check your fridge's thermometer, suggests Nolan. If it's at 50 degrees or higher; toss a(l food except fresh produce, bread, peanut butter, salad dressing, and non-egg-based condiments.1 WATCH THE CLOCK when the lights go out, check the time. "Most refrigerated items will last up to six hours after the power dies," says Marjorie Nolan, R.D., a spokeswoman for the American Dietetic Association.

3 WHEN IN DOUET, THROW IT OUTOnce the power is restored, check your fridge's thermometer, suggests Nolan. If it's at 50 degrees or higher; toss a(l food except fresh produce, bread, peanut butter, salad dressing, and non-egg-based condiments.

Wild Blueberries

(Family Features) One of the best ways to get more of nature's healthiest superfoods into your daily diet is to "think frozen." Frozen fruits and vegetables retain their nutritional value just as well as fresh. And when it comes to taste, one superfood is a freezer superstar: Wild Blueberries.

Sweet Wild Blueberry Omelet Rolls Serves 4Wild Blueberry Coconut Smoothie Serves 4Place a 12-inch frying pan over medium heat and melt 1 tablespoon butter. Add half of the egg mixture and turn down heat in order to slowly cook eggs. Flip over the omelet. Place omelet on a plate, scatter half the Wild Blueberries on it and roll it up.Add to Digg Bookmark with del.icio.us Add to NewsvineSauce: Stir together Wild Blueberries and jam in a small saucepan. Rinse and chop figs. Add figs and orange zest. Cook sauce stirring until it just comes to a simmer. Remove from heat, cool slightly. Add lentils and season with salt, pepper and coriander.Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comWild Blueberries pack a bigger antioxidant punch than their larger, cultivated cousins. And because they're smaller, they also freeze perfectly, maintaining superior color, texture and sweet and tangy flavor.Roast 8 to 10 minutes until done. Place chicken on skewers. Serve with the Wild Blueberry dipping sauce. Traditionally accompanied by rice as an entrée.Nutritional Information per Serving: 123 calories, 1g fat, 130mg sodium, 14g carbohydrates, 1g fiber, 14g protein, 30mg cholesterolWild Blueberries grow naturally in the fields and barrens of Maine and Canada, and are fresh frozen at the peak of their antioxidant power. You'll find them in your grocer's frozen food section -- they're easy and affordable all year-round.Veggie Sticks with Ricotta Wild Blueberry Dip Serves 1Blend Wild Blueberries, brown sugar, ginger and 6 ounces coconut milk in blender until frothy. Pour remaining coconut milk into four glasses and slowly add Wild Blueberry mixture to each. Stir gently with a spoon to get a marbled white and blue look. Garnish with toasted coconut.

Nutritional Information per Serving: 280 calories, 20g fat, 15mg sodium, 29g carbohydrates, 5g fiber, 2g proteinIn small bowl, mix Wild Blueberries with Wild Blueberry jam to bind.

In a second bowl, beat eggs with cream, sugar and flour.Wash celery and carrots and cut into sticks. Mix ricotta and Gorgonzola with Wild Blueberry juice. Season with grated orange peel and pepper. Gently stir in Wild Blueberries and place in bowl for dipping.

Nutritional Information per Serving: 351 calories, 17g protein, 14g fat, 43g carbohydrates, 737mg sodium, 44mg cholesterolAbout Family Features Editorial Syndicate This and other food and lifestyle content can be found at www.editors.familyfeatures.com . Family Features is a leading provider of free food and lifestyle content for use in print and online publications. Register with no obligation to access a variety of formatted and unformatted features, accompanying photos, and automatically updating Web content solutions.Nutritional Information per Serving: 410 calories, 18g fat, 170mg sodium, 53g carbohydrates, 1g fiber, 13g proteinChop chicken into bite-sized chunks.

Stir together Tandoori Tikka and yogurt in medium bowl and add chicken. Cover and let marinate for at least 1 hour.Prepare a second omelet from remaining butter, egg cream and Wild Blueberries. Cut omelets into pieces and sprinkle with pistachio and powdered sugar. Garnish with mint leaves as desired.These delicious little blue powerhouses have superior antioxidant capacity compared with other fruits and veggies -- and they're available year-round in your grocer's freezer. Stock up and turn your own freezer into a daily source of health-promoting superfood. Studies show that Wild Blueberries may help combat cancer, heart disease and the effects of aging. Brain benefits include: --Improving motor skills --Reversing short-term memory lossThere's no real secret to eating healthy. Just have a ready supply of Wild Blueberries in your freezer so you can enjoy these delicious recipes any time, in any season. Get more wildly healthy recipes at www.wildblueberries.com .Tandoori Chicken Sticks with Wild Blueberry Fig Sauce Serves 4 as entrée or 12 as an appetizerPre-heat oven to 425°F. Remove chicken from marinade and drain in a colander. Place chicken pieces in an oiled 11 x 13-inch glass baking dish, without allowing them to touch.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

blazebusters, The

Tips on surviving the season of our swelter

Michael Iseberg of Potomac (not pictured) does not think the heat is cool. He even contemplated whether to go to shut because of the scorching temperatures. Even though he thinks it is unbearable here, "this temperature is frigid compared to summers in Vacaville, California, where I have lived in the past," he said.The icewoman cometh, and most of us would gladly followeth in her frosty footsteps. Her name is Yanoi Carramza, and she works at Max's Kosher Cafe and Marketplace in Silver Spring, where she is seen emerging from a walk-in freezer to an ice-fog accompaniment.Camper Siaj Singh prefers to stay inside to avoid the heat altogether.by Allison StrickmanCamper Emma Peters enjoys being outside even though the heat is insufferable to many. "I like going outside because I like to go to the pool and go horseback riding." Camper Jory Schofer is another member of the asbestos corps, a diehard heat lover.WJW InternThe heat is on, and everyone's trying to beat it. Here are some suggestions from locals randomly selected at the JCC in Rockville (and elsewhere) on how to embrace your inner inferno and weather the weather without getting too hot under the collar.

WJW Intern

Reader Voices: Serving, cooking shows love

This time, it started when my husband pulled sausage patties out of the freezer. OK. Fry up a little sausage, scramble some eggs. That's not too bad. Twelve minutes, right? I went to read the Sunday paper, then took a shower.

Janean Justham is a mother of seven living in Salt Lake City.I was also poking fun at my own cooking, which never seemed necessary until I found out why he turned up his nose at my white- rice-and-meat-sauce-made-with-canned-soup dinners.Paul knows every herb and all their family members. He tosses cinnamon into Mexican food and adorns perfectly good casseroles with things with shells and legs. And all one-hundred-percent correctly. When Paul says, "Dinner's ready -- I just have to do vegetables," it does NOT mean we will be eating in five minutes. Paul cooks vegetables I never realized weren't weeds. There has to be at least one cruciferous and one deeply-colored at every meal. If we're eating frozen peas or beans, you can be sure they were just an afterthought, added because it seemed something green was still needed.I can tell that the food he cooks tastes better than most food. He can chop spinach so small we don't recognize it in the creamy bacon-flavored dish he serves. Frankly, though, I don't fret when the butter didn't brown exactly right. Paul's taste buds, I believe, have their own little taste buds.So I made my little, rather clever comment, and he turned to me. His half-smile meant I wasn't exactly right, and he actually had been aware of my presence in the house the whole time. Then I got it. What he had carried out -- and always extends as far as he can - - his cooking -- is his supreme act of love.And no vegetable comes without a sauce, complement, seasoning or twist. Or combination of the above. No meat is ever just browned with salt and pepper. No pan is left behind. Every meal has several dishes. Every dish has several ingredients. Every ingredient has been through several processes. Kits, cats, sacks, and wives -- how long until we eat?Many meals are served after the children are weeping or sleeping. When one of my birthday dinners was ready, Paul had to come into the bedroom and wake me up for it. He seldom repeats a meal unless I specifically mention I like it. The man hungers for variety. If he cooked chicken using seven steps and ten ingredients, he will be sure to use eight different steps and 12 new ingredients next time. Frequently, I beg him: let's do something simple. He nods, then proceeds with pumpkin soup with chilled, marinated, seasoned pears, anyway. And that's just the appetizer.Nevertheless, it is sick and wrong to be mad at a husband for cooking too much. I know that. I haven't checked with Miss Manners, but it is probably also rude. So, I tried a light touch. "You just want to make sure we have one good meal this week, right?" I asked. I could say this because he was catching a plane for a week-long business trip.An hour later, the remains of two dozen oranges were in the sink. Juice glasses had been located from some archived cupboard, rinsed and set on the table. Peppers, ham and onions had been diced and sauteed and were awaiting their next assignment. The sausage patties were keeping up their tans in the oven. No egg had yet been cracked. My husband was busy -- focused. He's a great cook, but sometimes I want him for something else.

Janean Justham is a mother of seven living in Salt Lake City.

Salt & Straw Ice Cream Takes the Chill off the Holiday Season with Hot New Flavors

Two new artisanal ice cream gift packs for Thanksgiving and the Holiday season launch at the Portland, Ore. scoop shop and are available for nationwide shipping

PORTLAND, Ore., Aug. 4, 2011 /PRNewswire/ -- Salt & Straw Ice Cream is out to prove that ice cream isn't just for summertime anymore. With ten new holiday flavors that make up two unique gift packs available for shipping nationwide, ice cream makes the perfect gift, unique family treat or stocking stuffer (just remember the stocking is in the freezer!). The Thanksgiving and Holiday Gift Packs each contain five new flavors that are new takes on classic holiday flavors, featuring local ingredients and celebrating the best products Oregon has to offer.For a limited time, each flavor will be available in the Portland scoop shop and the gift packs will be available for direct to consumer shipping through Salt & Straw's website http://www.saltandstraw.com beginning in October. Each pack is $65, and contains five hand packed pints of all-natural, unique flavors.About Salt & Straw Ice CreamHoliday (Available online and in store from Nov. 25 to Jan. 1) Peppermint Cocoa: made with Oregon mint, Portland's Holy KaKow Chocolate and freshly crushed peppermint candies Gingerbread with Hard Sauce: made with our Grandma Malek's gingerbread recipe and double fold vanilla hard sauce frosting Eggnog with Butter Rum Caramel: made with our hand burned caramel sauce and Portland's Deco Rum Sweet Potato Marshmallow: made with brown sugar caramelized sweet potatoes and gooey toasted hand-made marshmallows Bourbon Pecan Pie: made with fresh pecans, molasses, brown sugar and "Oregon Whiskey" from Stone Barn Distillery on Portland's Distillery RowHOLIDAY GIFT PACKS Thanksgiving (Available online and in store from Oct. 13 to Nov. 24) Bourbon Pecan Pie: made with fresh pecans, molasses, brown sugar and "Oregon Whiskey" from Stone Barn on Portland's Distillery Row Brown-Bread Stuffing: made with sweet brown bread, savory local herbs, fresh roasted Oregon chestnuts and tart apricots Mince Meat: made with cinnamon clove ice cream and swirled with currants, ginger-candied oranges and shortbread cookies Blood Orange Cranberry: made with Oregon cranberries and ribbons of blood orange marmalade Pumpkin Cheese Cake: made with Oregon pumpkins, a blend of sweet brown sugar and spices and creamy chunks of locally made cheese cakeSalt & Straw's farm-to-cone ice cream is made by hand in small-batches using local, seasonal and sustainable ingredients from some of Oregon's best farmers, producers and restaurateurs as well as a few imported flavors from small, known farms around the world. Serious Eats said the flavors are "a good mix of both approachable and challenging flavors, all worth trying," while The Wall Street Journal said, "These scoops are so blissful." Salt & Straw Ice Cream was also featured in the Associated Press article, "Ice cream scene heats up with hot new flavors." The Salt & Straw Ice Cream cart is located between 17th and 18th St. on NE Alberta St., Portland. Later this summer Salt & Straw will open a scoop shop at 2035 NE Alberta St., which will feature ice cream made on the spot and will offer a wider array of flavors for customers to enjoy. Seasonal variety packs are available for online purchase and can be shipped anywhere in the United States. Find more information at www.saltandstraw.com, Facebook at Salt and Straw Ice Cream or Twitter @SaltandStraw."Ice cream is such a great way to celebrate and bring people together," says Salt & Straw owner and culinary director, Kim Malek. "You can't help but smile when you're reminded of your childhood days of simple pleasures like licking an ice cream cone. Those simple pleasures are what we think the holidays are all about and hope folks will make Salt & Straw a new tradition this year."

SOURCE Salt & Straw Ice Cream

Block by Block: Former Kenton slaughterhouse for sale for industrial

A building on the perimeter of Portland's Kenton neighborhood has a history of a slaughterhouse, but now it's for sale for industrial use.

The property has meat smoke rooms, an employee locker room, freezer and cooler areas and a freight elevator that serves the basement. It also has an ammonia refrigeration system and floor drains throughout.Most recently, the property was used by Zakula Beal Auctioneers, a company that auctions equipment and seized vehicles. A sign for the company still hangs on the building. Riverview Community Bank now owns the property.Block by Block is a weekly look at commercial real estate around Portland. Send suggestions for properties to BlockxBlock@djcOregon.com.The former Fletcher's Food building, at 9317-9348 N. Peninsular Ave., was built in 1932 and was a USDA meat processing facility. The asking price for the 74,896-square-foot property is $2.2 million."There are two distinct buildings now, but you wouldn't know it unless you went inside and saw where the two were joined," said Neville Bassett, a representing broker with NAI Norris, Beggs & Simpson.The property was a pig farm and slaughterhouse but changed in the 1970s, when a warehouse was added to the property.The property sits on approximately 10 acres - eight are usable; the others border the Columbia Slough and have a conservation overlay. The usable areas are zoned heavy industrial.

Block by Block is a weekly look at commercial real estate around Portland. Send suggestions for properties to BlockxBlock@djcOregon.com.

Yorkshire pud not as good?

Byline: Denis Kilcommons

But times change and many people these days use ready-made puddings. They are convenient, after all. Take from freezer, stick in oven for five minutes and they're done. But they are not the same. And neither, says Christine, are ones you make yourself.Everybody remembers grandmas and mums making the pudding mix on Sunday lunchtimes."If it isn't the gas, is it the fat? I have tried chip-shop fat, beef fat, lard, oil and many more variations, so I guess it must be the gas. Please help!" Has anybody else noticed a difference? Or are we looking at the past through rose tinted taste buds with a false memory of just how good Yorkshire puddings used to be? And can anyone supply a proper recipe that produces puds like mother used to make?CAPTION(S):MY old colleague Christine Battye from Newsome wonders if Yorkshire puddings are the same today as they were in the past.The children would hang around the house like Bisto Kids, the kitchen steaming with glorious smells, and the menfolk would be at the pub which always closed at 2pm. Timing was everything and blokes knew they had to be back for the Yorkshires, which were always served first in working class homes, because you could fill up on them and not expect so much meat from the roast."I have even tried shop bought puds, restaurant ones and still haven't found the taste like my mum made."Although I eat Yorkshire puds I find that the taste is not the same as the old days," she says. "I have tried all kinds of recipes and taken people's advice about how to achieve the best results. But it doesn't work.* TASTE TEST: How did you make Yorkshire puddings in those Bisto Kids days?

* TASTE TEST: How did you make Yorkshire puddings in those Bisto Kids days?

The white stuff to fix a faded old freezer

MY old freezer looks a dingy yellow colour since I bought a new fridge. Is there any way I can get it white again? - Sheila Wood, by email

Hammerite Appliance Paint Aerosol (not for use on cookers) is quick-drying, durable and resists yellowing. It comes in white and chrome (shown right) and costs from pounds 10.59 for 400ml (www.hammerite.co.uk, 08444 817 817).

Hammerite Appliance Paint Aerosol (not for use on cookers) is quick-drying, durable and resists yellowing. It comes in white and chrome (shown right) and costs from pounds 10.59 for 400ml (www.hammerite.co.uk, 08444 817 817).

IRON AgE

EVERY 5.5 seconds a Hotpoint is sold in Britain, whether it's a washing machine, a freezer or a dishwasher.

Yet the company which sells more domestic applicances than any other brand in Britain started business in California. And it gets its name from Earl Richardson, who designed an electric iron with a heating element converging at the end or hot-point. The company sussessfully branched out into white goods and in the Sixties there was even a Hotpoint centre in London with demonstrations, lectures and films on how to use the latest gadgets.And kitchen technology is set to become even smarter. Hotpoint believes selforganising chore robots will take over with every pot and pan talking to each other.

New wafer-like materials will morph into the dishes and plates needed for different meals, while molecular cookers will turn us all into Heston Blumenthals.

Puget Sound Energy’s Fridgeasaurus Takes a Bite out of Energy-Wasting Refrigerators and Freezers

Art piece created using kid-decorated recycled refrigerator doors promotes free refrigerator recycling and other PSE energy efficiency programs

As an added attraction at the events, PSE residential electric customers can enter to win one of three efficient appliances donated by Whirlpool.Washington state’s oldest local energy utility, Puget Sound Energy serves more than 1 million electric customers and 750,000 natural gas customers in 11 counties. A subsidiary of Puget Energy, PSE meets the energy needs of its customer base through incremental, cost-effective energy efficiency, procurement of sustainable energy resources, and far-sighted investment in the energy-delivery infrastructure. PSE employees are dedicated to providing great customer service and delivering energy that is safe, reliable, reasonably priced, and environmentally responsible. For more information, visit www.PSE.com.At the end of the Fridgeasaurus tour, the art piece will be taken apart and the materials from the eight refrigerator and freezer doors will be recycled, including all the metal, plastic, gaskets and screws. Upcoming Fridgeasaurus displays include:About Puget Sound EnergyBELLEVUE, Wash. -- There’s a monster visiting Puget Sound communities this summer to help spread the word that Puget Sound Energy residential electric customers can take a bite out of their energy costs by recycling their spare inefficient refrigerators. PSE’s Fridgeasaurus is an eight-foot tall sculpture made of eight recycled refrigerator doors.“Older model refrigerators and freezers can use up to four times the energy of newer energy-efficient models,” said Fridgeasaurus, who stands eight feet tall and is made from eight refrigerator doors. “I can’t wait to get out and let people know that by recycling old refrigerators and freezers, PSE customers can save up to $200 a year in energy costs.”“Fridgeasaurus has been an exciting opportunity to teach young people about art, cooperation and energy efficiency,” said Chalmers, Fridgeasaurus creator and local artist. “The kids were eager to participate and know they are part of something larger than just their door. I think the finished piece is an eye-catching way to promote thoughtful environmental stewardship."

Chalmers was chosen for the project because of his strong commitment to sustainable practices and his interest in creating community through art. Chalmers worked with kids at the Boys and Girls Clubs of Federal Way, Bremerton, Lacey, Mount Vernon, Oak Harbor and Redmond as well as Camp W.A.L.K.A.P.A.L.A. of Kent and Cry Out of Renton. His work can be seen in multiple corporate and private collections, including numerous Nordstrom stores nationwide.Fridgeasaurus will travel to various community events and fairs, PSE Rock the Bulb: The Re-Energize Tour locations and retailers in the utility’s service area through September. In October, the exhibit will land at PSE’s Renewable Energy Center at Wild Horse Wind and Solar Facility near Ellensburg to help promote Energy Awareness Month. At Fridgeasaurus display locations, PSE residential electric customers can sign up to recycle their spare refrigerator or freezer, learn more about PSE’s $75 rebate for new refrigerators and up to $100 rebate for clothes washers.Fridgeasaurus will announce three contest winners at PSE’s Renewable Energy Center. Winners will be selected at random and will receive the following prizes: First place – a front-loading washer and dryer; second place – a French door refrigerator with bottom freezer and third place -- a top-loading washer and dryer. To enter, customers simply submit a contest game piece at Fridgeasaurus display locations, Rock the Bulb: The Re-Energize Tour bulb exchange events, select PSE customer service offices, PSE’s Renewable Energy Center or by mail. Deadline for entry is Sept. 30, 2011.PSE encourages customers to make energy-efficient choices when purchasing new appliances by offering residential electric customers a $75 rebate on the purchase of a new energy-efficient ENERGY STAR® qualified Consortium for Energy Efficiency Tier two or three refrigerator when they recycle their main refrigerator (the refrigerator usually found in kitchens). New ENERGY STAR qualified refrigerators use half as much energy as models manufactured before 1993. While residential electric customers are eligible for both the $75 refrigerator replacement rebate and the $30 spare refrigerator or freezer recycling rebate, the rebates cannot be used on the same appliance.For updated Fridgeasaurus display locations, and complete guidelines on the refrigerator and freezer recycling program, or to schedule a free pickup of an old appliance, visit PSE.com/Fridge. Customers can also call 1-866-551-9755 to schedule a pickup. To learn more about Chalmers and his artwork visit PrintTroll.com. For more information on PSE’s appliance rebates and contest rules for the efficient appliances contest visit PSE.com/Appliances or call a PSE Energy Advisor at 1-800-562-1482, Monday through Friday, between 8 a.m. and 5 p.m.In addition, customers who participate in the refrigerator and freezer recycling program receive free pickup of their old refrigerator or freezer and a $30 thank you from PSE in the form of a check or a prepaid VISA card.Fridgeasaurus was designed by Seattle artist RobRoy Chalmers and painted by children at several local day camps. The art piece is part of a campaign to encourage customers to take advantage of PSE’s free refrigerator and freezer recycling program, to promote new rebates for energy efficient appliances and to promote PSE’s sweepstakes giveaway program of three Whirlpool energy efficient appliances.Editors Note: Still photos of Fridgeasaurus available.

Washington state’s oldest local energy utility, Puget Sound Energy serves more than 1 million electric customers and 750,000 natural gas customers in 11 counties. A subsidiary of Puget Energy, PSE meets the energy needs of its customer base through incremental, cost-effective energy efficiency, procurement of sustainable energy resources, and far-sighted investment in the energy-delivery infrastructure. PSE employees are dedicated to providing great customer service and delivering energy that is safe, reliable, reasonably priced, and environmentally responsible. For more information, visit www.PSE.com.

Discover the Ideal LG Fridge Freezer Style for You

LG is a company that many people trust to manufacture superior electronics, and their line of fridge freezers is frequently no exception to this rule. Fortunately, there is something for everyone when it comes to these products, which you will likely note as you look for the best LG fridge freezer for you. Consider some of the types available before you purchase one.

If you are looking for a standard fridge that features a freezer on the top, and a refrigerated section on the bottom, this manufacturer should satisfy you. LG takes a standard design and refreshes it with curved doors, hinges that you cannot see, and energy efficiency. This is clearly not the same fridge that you typically saw decades ago in most kitchens, as this brand has updated it while keeping the traditional appearance. If you are more into the appearance of the side-by-side, which is also considered conventional, you can still find an LG fridge freezer that is perfect for you. This manufacturer offers several, most of which have a water dispenser that is taller than average, as well as an extra spacious interior so that you can store lots of food.If you prefer an updated kind, consider the French door fridge, which features the freezer on the bottom and two doors on top for the refrigerated section. This kind of LG fridge freezer often has tons of space, particularly for the refrigerated part, as well as a drawer on the bottom that pulls out easily. Of course, this kind comes with all the great features that most appliances come with, and then some, such as extra drawers and large shelves to keep food fresh and organized.Clearly, nearly anyone can attain a good LG fridge freezer for them, no matter their preferences when it comes to appearance or function. Just consider your price range, the number of doors you need, and the style you like most. Then it is time to start browsing for the perfect LG fridge freezer for your home.

Clearly, nearly anyone can attain a good LG fridge freezer for them, no matter their preferences when it comes to appearance or function. Just consider your price range, the number of doors you need, and the style you like most. Then it is time to start browsing for the perfect LG fridge freezer for your home.

Freezer Spells

For the most part, I think that spells can be a valuable way to "act" out your anger, resentment, bitterness or jealousy. The very act of doing a spell can make a person who feels powerless or victimized, feel at least briefly, for at time that they are somehow in control of the situation again. I have found the following "freezer" spells to be quite satisfying to do, if you find yourself somehow dumped, oppressed or just plain wishing for some kind of psychological torture to stop. I am not completely sure if these spells or not, but when someone does me wrong, the first thing that pops into mind is the frosty insides of my refrigerator.

I can't guarantee these spells work, but if you are too chicken to enact some real revenge (like turn the person into the I.R.S.) these little rituals at least satisfy a desire for "petty revenge".I love these spells because they fall under the category of corny spells, trailer trash wiccanary and because they originate from such an emotional, passionate and old style of witchcraft. Yet at the same time they are very modern because they make use of the fridge. Technically too, they fall under the category of black magic because they are revenge spells, and represent the desire to control another person. Being somewhat of a collector and connoisseur of corny spells, trailer trash wiccanary and any ritual that allows you to "act out your feelings" without necessarily hurting anyone, I thought I'd share them with you because they are a few of my favourites. Some of them have been sourced from Lexa Rosean, author of the Supermarket Sorceress who is a master of Kitchen Witchery. Still I think the important thing about a freezer spell is to start with the basics and then make it your own. I know one natural witch, (a famous Canadian singer in fact) who knows nothing about freezer spells, yet every time she gets mad at someone, she writes their name on a little piece of paper, twists it up and throws it in the freezer to "make it stop!" I discovered this one day when I was groping through her freezer for some ice cream and a flutter of little pieces of paper fell out to the floor. When I asked her about it, she told me her intuition had told her to put the people "on ice."The ultimate freezer spell however, in terms of sheer nastiness, is this BREAK THEM UP freezer spell in which you write the offending couple's names on a piece of paper (if you don't know the name of the person coming between you write "unknown rival") You put the pieces of paper in a Tupperware container along with a piece of rotten fish, fill it with water and freeze it. Fish are symbols of fertility and happiness, so the ultimate purpose of this ritual is to have the two lovers become turned off from each other. One person, who tried this spell, told me she laughed her head off, when her boyfriend came back to her and complained that his new lover had terrible B.O. I haven't tried this one myself, but she says it worked. Lexa Rosean also boasts success with this one.If your resentment is directed towards a particular individual, perhaps a male who has dumped you for some one else you might consider doing this IMPOTENCE spell. While shopping for the cucumber at your local vegetable store, try and find one that resembles your ex-partner's actual member when it is erect. At the very least this will get you giggling. Then carve his name and his birth-date into the flesh of the cucumber and throw it into the freezer. It will start to go soft and wither after a few weeks, and while this happens, imagine him and the sweet young thing that he betrayed you having conversations like "I swear this has never happened to me before." "It's ok. I understand."The essence of a freezer spell is about time. The idea is to stop something in its tracks. Freezer spells also fall into the category of binding spells, as often their purpose is to paralyse an offender. They are used for protection, but mainly for REVENGE! Here are a few of my favourites.

I can't guarantee these spells work, but if you are too chicken to enact some real revenge (like turn the person into the I.R.S.) these little rituals at least satisfy a desire for "petty revenge".

Comfort Food Made Easy

(Family Features) Enjoying a hearty meal at home with family and friends is a great way to warm up a chilly evening.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.comImage Available: http://www2.marketwire.com/mw/frame_mw?attachid=1706154For more family-friendly recipes, visit www.pierogies.com .Polish Shepherd's Pie Serves 6Cook ground beef in 12-inch skillet over medium-high heat, until well browned on all sides, stirring occasionally. Remove beef to medium bowl with slotted spoon. Add onions and garlic to drippings remaining in skillet; cook 5 minutes or until onion is tender.Add diced tomatoes with their liquid, salt, oregano, black pepper and ground meat mixture. Heat to boiling over high heat; simmer, uncovered, about 5 minutes to blend flavors. Stir in vegetables.Grease 2-quart casserole or baking dish. Spoon beef mixture into casserole. Sprinkle with cup cheddar cheese; top with cooked pierogies, placed in rows. Sprinkle with remaining cheddar cheese.Preparing delicious comfort food that will welcome everyone to the table is easy if you incorporate ingredients commonly found in your freezer and pantry.Preheat oven to 350°F.

Boil pierogies as package directs. Drain.Bake 30 minutes or until cheese is melted and mixture is hot and bubbly.This recipe for Polish Shepherd's Pie is a brand new version of the popular dish from across the pond. It replaces mashed potatoes with frozen pierogies, whipped potatoes lovingly folded into a pasta shell. They save you time while maintaining the classic blend of potatoes, meat and vegetables. This dish, which contains less than 10 ingredients and is easy to assemble, will surely become a family favorite for years to come.

Wendy MacDonald wmacdonald@familyfeatures.com 1-888-824-3337 ext. 235 http://editors.familyfeatures.com

Reflect Scientific, Inc. to Develop Inventory Control Automation for Cryogenic Blast Freezer

Reflect Scientific, Inc. (OTCBB: RSCF), a provider of diverse products and services for the biotechnology, pharmaceutical and transportation industries announced that the company will begin a collaborative effort to develop an automated inventory control system that will integrate with the Cryometrix liquid nitrogen cooled blast freezer.

About Reflect Scientific, Inc. Reflect Scientific, Inc., based in Orem, Utah, develops and markets innovative, proprietary technologies in cryogenic cooling for the biotechnology, pharmaceutical, medical, and transportation markets. Among Reflect Scientific's products are low temperature freezers and refrigerated systems for laboratory, transportation and computer server room uses. For more information, visit www.reflectscientific.com .Forward-looking statements in this release are made pursuant to the "safe harbor" provisions of the Private Securities Litigation Reform Act of 1995. Investors are cautioned that such forward-looking statements involve risks and uncertainties, including without limitation, continued acceptance of the Company's products, increased levels of competition for the Company, new products and technological changes, the Company's dependence on third-party suppliers, and other risks detailed from time to time in the Company's periodic reports filed with the Securities and Exchange Commission.Contact: Thomas Tait Vice President 719-357-5878

Contact: Thomas Tait Vice President 719-357-5878