A Touch of Class in Boro Park

Nestled in this residential street of Boro Park, better suited for Park Avenue, you’ll find an unusual restaurant specializing in fish and dairy dishes… Such a jewel is the Orchideä Restaurant located at 4815 12th Ave, Brooklyn, NY 11219 — Telephone: 718-686-7500 and 718-686-9100.

The almost monochrome décor of silvers and grays accented by black and soft lavender produce a unique atmosphere of sophistication and romantic intimacy. Their delicately spiced salads are fresh, delicious, and a true feasts for the eyes. Exquisite attention to color, detail and placement of each vegetable on the plate elevates the gastronomic experience into near art-form.

We started off our meal with artistically prepared sushi, and colorful, flavorful salads. I recommend the Blue Cheese or the Spring Fling with slivers of orange. The mixture of flavors bespoke of exotic locales in far away lands. The Eggplant Parmegiano, was the best I ever had.

The wine selection was more than adequate, the settings regal, and the portions nicely sized. I have a sweet tooth, having been weaned on Austrian pastries, so I was delighted with their fruit shaped custard divided among three layers of Middle Eastern fillo pastry. Superb, is an understatement!

In presentation, in taste, in service, few establishments can rival Orchideä

CS

[Our upcoming website, the supremegourmet.com will feature a longer more in depth review of this restaurant and our experience there]

i heart foodbuzz. round two.

miss round one? check it out here

hey guys! i am currently up in the air! special thanks to momma b for loaning me her baby computer so i could actually have blogging capabilities while away from home.  i didnt want to lug my laptop all over the place.

i am going to jump right in to my saturday recap of the foodbuzz blogger festival!

we woke up bright and early at 7 AM.. yes that is bright and early for me. allison, jasmine, danica, jay (danica’s hubs), quinn, ashley and i went for a brisk morning walk on the fantastic steep hills of san fran.  some of the hills are so gnarly! it reminds me a lot of downtown seattle.

after the walk we snagged some coffee in the hotel lobby and cleaned up.  i managed to get a couple photos of the swag bag we received upon checking into the festival. make sure you take note of the stellar houndstooth carpet

what was even more exciting was the incredible gift bag danica put together for each of us ladies.  her kindness is out of this world. i can’t even put a label on how freaking nice danica and her husband are! and they are SO much fun to be around!!

all of my favorite TJs loot! thank you thank you danica!

we headed over to the morning at the market and were ready to eat our own arms.. super hungry!!  it was a short walk from our hotel to the market at the ferry building.

when we arrived we were excited for the breakfast spread we were anticipating. ummmm so, about that “spread”~

 

yes. it was grapes. and nothing else. oh wait. and coffee.

a little lot disappointed and still hungry.. we decided to take matters into our own hands and find some breakfast. we walked through a fabulous market in the ferry building and tried bits and pieces of this and that while looking for something to eat.

this coffee cake was incredible.  the woman we spoke with from the california coffee cake company said she baked all of the cakes herself!  i tried some pumpkin pecan and also some walnut spice, which you see here.

 

of course i had to do some ladies proud and try the spicy hummus!!

danica was being her amazingly sweet self again and got some organic pot stickers for us all to share!  maybe she just didn’t want us to eat her arm?

 

we finally found something for breakfast!  rose pistola & rose’s cafe.

the line was super long so while waiting to order i had to run over and take some photos of this sweeeeeetie bernese!! her name was luce and she was 2 years old. totally made me miss penelope! even though she was about 5 times the size of penny jane

i really wanted the mushroom scramble but it was sold out so i went with the egg sandwich

it was really rad that the had organic NON HFC ketchup!  but i was really disappointed that there was no fontina or mozzarella on the sandwich like the menu said.  this was good, but not $10 good.  still.. good. and it filled me up which is all that mattered at the time!

ashley’s butternut squash brioche french toast with caramelized pears and cinnamon whipped cream really looked epic, no??

after breakfast we didn’t have much time and unfortunately couldn’t hang out at the market (or with luce) because we had an olive oil tasting to attend.  i now officially know way more than i need to know about olive oils. and we all scored a huge bottle of local olive oil!

   

you swirl and sniff the olive oil.. just like wine tasting. 

not gonna lie, it was a little weird drinking olive oil straight. probably won’t be doing that again. but it was fun!

after the seminar we headed over to the metreon for the tasting pavilion.  probably one of my favorite parts of the whole festival!!

holy crap. i don’t even know where to begin. i will just throw it all up.. gloriousness upon gloriousness!

brittany and brandi were bread ambassadors and got to whip up their award winning recipes for us all to try! 

  

this seafood ceviche was a great blend of flavors and it reminded me of a ceviche i tried at the taste of the nation event a few months back. LOVED the squid in there. when i was in 6th grade my dad made me try squid and i haaated it. who knew i would one day love it? not me!

shortbread and pumpkin butter. yum and yum.  

this next bite was hands down my favorite thing i tasted!! it was a pastry base filled with steak and caramelized onions, topped with a bleu cheese dijon mustard and pomegranate seeds. the taste and texture combination was an explosion in my mouth.. what a creative bite!

  

somehow.. kerrygold knows how to make plain old butter taste epic.

another thing kerrygold is good at?? CHEESE! i had a few pieces of the aged cheddar cheese infused with irish whiskey.  it was my favorite variety they had to offer. it was very soft and creamy!

 

bertolli  was passing around some delicious pizzas and bruschettas!

we were able to get a bread cookbook signed and sample a recipe from the book.. can’t wait to crack that open!

 

and you can never have too much cheese.. apparently this le petit dejeuner wone best cheese in the USA.. wow!  to be honest, i liked the aged cheddar better  

hey ladies!!

brandi told us we could not miss the watermelon wheat beer.. 

   

i was really into these oregon dukkah dry dips!!  i wish i could find them in the SLC.  such a fun new concept i had never seen. you dip the bread in oil and then the dry dip. yum!

americano is the restaurant located inside hotel vitale. they were serving up some meatballs..

so this next thing is caraaazy. it is a cast iron pan that cooks these little lovely balls (TWSS)

 

you can fill the inside of the balls with anything under the sun.. you can make it sweet or savory.  this pan was cool but the balls seemed like they were very labor intensive and take too much time/effort to make.. he said 9 balls can take about 20-30 minutes.  hmmm.. no thanks.

in between these fantastic tastes we went to a california sparkling wine seminar!

 

we learned a lot about sparkling wine and how it is made.  it is actually made the same exact way as champagne. 

of the four wines we tasted, i liked the first one the most.  it was a blanc de blanc and actually was the cheapest of all four varieties.  go figure, i am a cheap date

we basically had to wheel ourselves out of the metreon!  so much good food was consumed. 

i was in lots of luck because the incredible, amazing, fabulous DEB was in san fran for something other than the festival.  how random! i only had a small window between the tasting and our dinner event but she was sweet enough to stop by my hotel to say hi!

she is just as amazing and cute in person as she is on her blog!  she also brought me some sweet homemade goodies.. chocolate almond macaroon kisses and pecan butter!  thanks again deb   we only had about 20 minutes to chat.. but i feel like we could have talked for hours.  i totally know why lara met up with her multiple times when deb was recently overseas!

after our brief meetup i raced to my room to get ready for the big dinner event.  i will post that in another post.. but here is a little preview

edited to add: i didn’t have time to post this last night!  or all day today since i was so busy at work. but here it is now. yeeeeah.

p.s. i am back home now and it is so not rad! i want to go back to san fran!

Qs~

1. red or white wine? still or sparkling? still white wine para mi.

2. favorite kind of CHEEEESE? are you kidding? i can’t pick! but currently it is the kerrygold aged cheddar with irish whiskey

xo. janetha b.

Nino’s 208

Technorati Tags: Italian,restaurants,New York,Winelist,creative

208 E. 58th St.
Dining Style: Casual Elegant
Cuisine: Italian
Neighborhood: Midtown East
Cross Street: Between 2nd and 3rd Avenues
Entree Price: $21 to $34 (Pasta from $16)
Phone:               (212) 750-7766         (212) 750-7766
Hours of Operation:
Lunch: Monday – Friday: 11:45am – 4:00pm
Dinner: Monday – Thursday: 5:00pm – 10:30pm, Friday: 5:00pm – 11:00pm, Saturday: 5:00pm – 12:00am, Sunday: 4:00pm – 9:30pm
Payment Options:
AMEX, Discover, MasterCard, Visa
Dress Code: Smart Casual
Accepts Walk-Ins: Yes
Public Transit: N, R, W, 4, 5, & 6 trains to 59th Street/Lexington Avenue.
Parking: No

Bargains: Prix Fixe Lunch $18. Prix Fixe Dinner $35.
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Review by Nancy Walman

Seven is His Lucky Number

Click Here to Play Podcast

NY ICON NINO SELIMAJ OPENS SEVENTH RESTAURANT, NINO’S 208

Iconic and lively New York restaurateur Nino Selimaj, (Above) is proudly announcing the official opening of his seventh restaurant, Nino’s 208. Located at 208 East 58th Street, Nino’s 208 is on the same block as the first restaurant Nino worked in as a dish washer when he arrived in America.

Nino’s 208 sports a new, contemporary interior design,  as well as a modern menu. Housed in the former premises of Ada, the fancified Indian nouvelle restaurant, Nino’s 208 brings the stamp of this excellent restaurant group to East 58th Street at affordable prices. The bi-level design is easy on the eye with its black and white color scheme, which extends to double cloths on the comfortable tables, banquettes and booths. A dramatic winding staircase leads to the second level, which is ideal for private parties.

Service is solicitous and excellent. The host is a seasoned pro, who will guide you through the menu and a vast array of specials. There is an excellent bar and the wine list is well chosen and priced with 19 wines by the glass, starting at just $8 and several pleasant bottles priced under $30. The ever dependable Michele Chiarlo Barbera d’Asti, 2004 is bargain priced at $29 It is loaded with spice and good acidity and opens up in 15 minutes. Heavily weighted in California and Italian options, there are some excellent bottles listed in the “Special Selection” pages for folks willing to spend over $200.

Executive Chef Merlin Tlapa, honed his skills alongside Tyler lorence and Bill Telepan,  and brings a fresh spin to rustic cooking. Says Tlapa: “Our Philosophy at Nino’s 208 is to incorporate exotic ingredients not traditionally found in Italian cooking and use them to compliment authentic tastes.” 

.

In the food department, there is a value oriented $35 prix fixe dinner, including appetizer, main course, dessert and coffee. A la carte is also easy on the pocket and the food fresh, light and carefully prepared. A good beginning is a shared Buffalo Mozzarella, Wrapped In Bresaola with sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto (Above), Roman Artichokes polenta crouton, chicken liver pâté and shaved parmesan cheese.     

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Other Other options include Sea Bass Carpaccio on potato blini, accompanied by asparagus, horseradish and sour cream, Chicken Meat Balls in Tomato-Cream Sauce and the best Duck Confit imaginable. A special, it should be a leading player.

Pasta is al dente and well sauced, if a tad over-salted for our taste: Two unusual selections offer Pappardelle with braised short ribs of beef bolognese and Spaghetti with lamb meatballs, mint pesto, Tuscan kale and alio olio. Even the traditional Linguini with White Clam Sauce, gets a lift from Cockles and Broccoli Rabe.

Entree suggestions include Grilled Organic Salmon (Pictured Above), braised greens, white beans and garlic confit or Braised Pork Osso Buco, barley risotto, exotic mushrooms, rosemary and lemon zest. Check out daily specials. We chose a Porterhouse Special for 2, which arrived cut and sizzling as it finished cooking on the platter. The meat was first rate and the grilling superb. Don’t miss the terrific roasted Brussels Sprouts. A huge Veal Chop, braised in Barolo was also wonderful.

All desserts are stylish, including a puckery lemon tart, apricot tart, panna cotta (Above),  and chocolate mousse cake. Nino’s 208 is is a very upmarket product, offering surprisingly gentle prices and waiting to be discovered. Go soon and you can be the lucky winner.

 The Lovely Bi-Level Dining Room

Perfect For Private Groups

About the owner

Nino Selimaj arrived in New York 30 years ago. He initially began his foray into the restaurant world as a dishwasher. Nino then quickly rose through the ranks, leaving behind dishes to become a cook, then a server and eventually opening his own restaurant. Thirty years later, Nino returns to the same block where he began his career to open his seventh restaurant.

Eighteen years ago, Nino Selimaj opened the original Nino’s at 1354 1st Avenue. With unparalleled, uncompromised taste, a personable wait staff, affordable pricing and a willingness to venture into the unknown, he has captured the hearts and stomachs of New York. Following the success of his first restaurant, he subsequently opened Nino’s Tuscany, Osso Bucco, Nino’s Positano, Osso Bucco Uptown, Nino’s Bellisima Pizza (home of the $1000 pizza with four different kinds of Petrossian caviar),and now, Nino’s 208. Regis Philbin, George Pataki, Joe Torre, Derek Jeter and Barbara Walters are just a few celebrities New Yorkers may catch a glimpse of when they visit one of Nino’s locations

Of his decision to return to the same block where his career began, Selimaj says “The neighborhood is great, with its proximity to Bloomingdales. I truly believe that midtown needs a restaurant like Nino’s 208. It’s affordable, but still on the pulse of the city.”

About the Chef

Chef Merlin Tlapa (Centolire) oversees the kitchen at Nino Selimaj’s (Nino’s Tuscany, Osso Bucco) seventh Italian eatery

Merlin Tlapa honed learned his craft from legendary chefs like Tyler Florence and Bill Telepan. As one of New York City’s most promising young chefs, Merlin’s philosophy in cooking is to incorporate ingredients not traditionally found in Italian cuisine in order to keep menus fresh, exciting and inimitable.

___________________________________________________

Sample Dinner Menu

Antipasti
Chef’s Soup Of The Day       9.00
Autumn Salad mizuna greens, pecorino cheese, walnuts, pears and roasted butternut squash      11.00
Bianco Salad hearts of palm, baby artichokes, belgium endive, pecorino cheese, white mushrooms and truffle oil      13.00
Crispy Roman Artichokes polenta crouton, chicken liver paté and shaved parmesan cheese      14.00
Classic Caesar Salad prepared table side for two      22.00
N.Y. Strip Steak Salad sliced ny. sirloin, baby arugula, endive, lemon olive oil and sliced parmesan cheese      16.00
Chicken Meatballs ricotta cheese, rosemary, tomato cream sauce and zucchini salad      12.00
Buffalo Mozzarella Wrapped In Bresaola sliced beefsteak tomatoes, roasted yellow sweet beets and arugula pesto      15.00
Sea Bass Carpaccio potato blini, asparagus, horseradish- sour cream      14.00

Pasta
Pappardelle braised short ribs of beef bolognese      17.00
Paglia E Fieno maine lobster, roasted grape tomatoes, lobster cream sauce      28.00
Tagliatelle Ragu braciola stuffed with pine nuts, pecorino cheese, raisins and filetto di pomodoro sauce      16.00
Spaghetti lamb meatballs, mint pesto, tuscan kale, aglio olio      19.00
Linguini White Clam Sauce cockles, broccoli rabe, spicy flakes,      19.00
Paccheri italian sausage, peas, light tomato cream sauce      16.00
Ricotta Gnocchi shrimp, sautéed cauliflower, oven dried tomato sauce & italian bread crumbs      24.00

Main Course
Crispy Striped Bass asparagus, shallots, peas, herb caper oil      24.00
Grilled Organic Salmon braised greens, white beans, garlic confit      23.00
Poached Halibut lobster cream, chervil, baby carrots and potato puree      29.00
Grilled Filet Mignon butternut squash-risotto, short rib of beef sauce      34.00
Braised Pork Osso Buco barley risotto, exotic mushrooms, rosemary and lemon zest      25.00
Seared Duck Breast sweet potato mashed, dried cranberries, vin santo reduction      32.00
Pan Roasted Chicken Breast wilted spinach, garlic potato purée, oxtail sauce      21.00
Roasted Veal Tenderloin sautéed swiss chard, parsnip puree, sweet onion sauce      29.00
Porchetta Romana roasted tender pork filled with fennel seeds, mustard, rosemary and sautéed brussels sprouts      

Side Dishes
Broccoli Di Rape with roasted grape tomatoes and garlic confit      10.00
Steamed String Beans with swiss chard and shallots      8.00
Roasted Brussels Sprouts       8.00
Baby Spinach sautéed in garlic and light oil      7.00
Garlic Mashed Potato       7.00

Prix Fixe Dinner Menu $35
Appetizers
Soup Of The Day       
Misto Di Campo house greens and grape tomatoes      
Fritto Misto calamari, asparagus, shrimp and mushrooms      

Main Courses
Veal Scaloppini caper berries, lemon and shitake mushrooms      
Gnocchi Genovese Pesto asparagus, oven dried tomatoes and grilled shrimp      
Pappardelle Funghi mix mushrooms, truffle oil and cream sauce      
Chicken Paillard olive tapenade, fennel arugula salad and gaeta olives      
Organic Grilled Atlantic Salmon with tuscan beans, braised greens and garlic confit      
Grilled Idaho Trout string beans & steamed potato salad with mustard dressing      

Desserts
Chocolate Mousse Cake       
Warm Pear Tart       
Butternut Squash Panna Cotta       
America Coffee Or Hot 

Recommended Dishes: The classic Osso Bucco, which has become a signature of all of Nino’s restaurants, as well as the Crispy Striped Bass, which is presented as a carpaccio, with the thin slices of fish served over a potato pancake with asparagus and dressed in herb caper oil. Spaghetti with meatballs made of lamb, alongside mint pesto and Tuscan kale. As in all of Nino’s restaurants, customers at Nino’s 208 are delighted by the Classic Caesar Salad, prepared tableside with much flourish – both delicious and entertaining

________________________________________________

Copyright 2009 By Punch In International. All Rights Reserved.

Copyright 2010 By Punch In International. All Rights Reserved

Disclosure

Amateur Wine Competition Winners Named

 The inaugural Amateur Wine Competition, as part of Iowa’s Premier Wine & Food Expo, judging was held today at Hy-Vee Hall. 60 entries competed for the top honors. The contest was only open to local wine clubs and hobbyists – commercial wineries were not allowed.

The contest was sponsored by Make Mine Wine Magazine, Indianola, Iowa and BlueStem Winery, Parkersburg, Iowa. The award-winning wines will be featured next weekend at Hy-Vee Hall at Iowa’s Premier Wine & Food Expo.

Judges critiqued the wines based on color, aroma, body, taste and finish. All winemakers will receive their score sheet with judges comments, which may be helpful when they start on their next batch of wine.

And the winners are:

Best of Grape Wines-Robert Smith from Webster City. Smith’s entry was a 2008 Barbera.

Best of Non Grape Wines-Bob Whitbeck from Indianola. Whitbeck’s entry was a 2008 Elderberry.

Best of Meads & Ciders-Joel Duden from Marshalltown. Duden’s entry was a 2008 Sparkling Apple Mead.

ABOUT IOWA’S PREMIER WINE AND FOOD EXPO, PRESENTED BY HY-VEE Live demonstrations will be taking place in the Celebrity Kitchen Theater, sponsored by Kitchen Classics, by popular celebrity chefs, including Andrew Zimmern of Travel Channel’s “Bizarre Foods” and Duff Goldman, host of “Ace of Cakes” on the Food Network. The celebrities will participate in meet and greets and autograph sessions in Hockenberg’s Celebrity Meet ‘n Greet Zone. Autographs are on a first come first served basis as time allows.

Celebrities aren’t the only ones with a chance to show off their culinary skills. The You’re Cookin! Stage will showcase local and regional chefs.

The Emporium, sponsored by Mrs. Clark’s features retail, food and service vendors from all over the Midwest. Buy it, leave it, and take it home, or BLT. When attendees purchase items at Iowa’s Premier Wine & Food Expo, they can leave those items at the convenient, on-site drop-off location at no charge and free their hands for more shopping.

Over 280 wines, beer and spirits from around the world are at the show.  The Sampling Zone will be open for individuals to try various beers, wines and spirits for only $12 (must be 21 years of age to sample). When guests are finished at the Sampling Zone, they can visit the Hy-Vee Wine Shop to purchase their favorite sampled bottle of wine or specialty beer.

Regular tickets are priced at $20 for the day or $35 for both days and are on sale now. Children six and under are admitted into the show FREE of charge. Tickets are available at the Wells Fargo Arena Ticket Office, all area Dahl’s Foods locations, online at dahlstickets.com, or charge by phone at 866-55-DAHLS.

The full schedule and detailed information can be found at www.iowaeventscenter.com/wineandfood.

Sponsors include Hy-Vee, The Des Moines Register, Factory Direct Appliances, Kitchen Classics, Mrs. Clarks, Hockenbergs, Iowa Beef, Pork and Turkey Producers, Renaissance Savery Hotel, and WHO-TV-Channel 13.

About Make Mine Wine Make Mine Wine and the Make Mine Wing blog offer weekend inspiration with regional wine, go-with recipes, fun, getaway, home and entertaining ideas for wine lovers. The magazine immerses the novice or more sophisticated wine lover in the culture of wine, specifically in Iowa and the Midwest.

Advertisers reach women and discretionary income that make most of the decisions on where to spend money on things they love: dining, travel, home décor, entertainment, shopping, personal, financial and medical services, and more.

The Make Mine Wine audience enjoys wine as pat of a lifestyle choice that involves family, friends and fun.

Make Mine Wine is published by Rasko Publishing LLC., founded in 2006 and headquartered in Indianola, IA. For more information or to subscribe to Make Mine Wine ($12.72 per year) call 515-962-5515. The Midwest wine events list and the Make Mine Wine blog are on line at www.makeminewinemagazine.com. Follow @MakeMineWine at www.twitter.com

About BlueStem Winery Vern Holms made his first batch of wine in 1976 and today produces and sells wine and offers wine-making classes at BlueStem Winery. At www.bluestemwine.com he sells beer-brewing and winemaking supplies and kits to more than 3,000 customers in numerous countries and in all 50 states. BlueStem Winery is located at 305 Third Street, Parkersburg, Iowa.

Q4Wine, un GUI Qt4 para Wine

Q4Wine es un GUI qt4 para  W.I.N.E. Este te ayudará a gestionar prefijos de wine y aplicaciones instaladas. [1]

Características generales:[1]

• Puede exportar el color del tema Qt a los colores en las configuraciones de Wine.

• Puede trabajar fácilmente con diferentes versiones de Wine al mismo tiempo.

• Fácil creación, borrado y gestión de prefijos de Wine (WINEPREFIX).

• Fácil control para las procesos de Wine.

• Fácil asistente de instalación para aplicaciones Wine.

• Soporta íconos de autocomienzo.

• Uso fácil de imágenes de cd.

• Puedes extraer íconos desde archivos PE (.exe, .dll).

• Fácil copia de seguridad y restauración de prefijos gestionados.

• Soporta Winetricks.

La última versión liberada es la 0.113

Es realmente muy fácil de utilizar ahorrándonos esas engorrosas configuraciones de Wine mediante línea de comandos. Además, como está escrito en Qt4 se integra muy bien con KDE.

Para instalar este GUI puedes buscar en los repositorios de tu distribución o pasar por la página oficial de descargas del proyecto donde encontrarás paquetes para Debian, FreeBSD, Gentoo, openSUSE y openmamba. Allí también puedes encontrar el código fuente de la interfaz.

Si usas Archlinux puedes instalar Q4Wine fácilmente desde el AUR usando yaourt:

$ yaourt -S q4wine

Aquí una captura de la interfaz corriendo en Archlinux con KDEmod (clic en la imagen para agrandar):

Q4Wine viene con el idioma español para ser seleccionado en las opciones, sin embargo, por alguna razón, no funciona. He reportado eso en el tracker del proyecto como un bug (mira aquí).

Saludos

[1]Q4wine: Sitio web oficial

Lurking in the Basement

*Disclaimer: I received this wine as a sample from Michel Schlumberger.

That sounds a tad ominous, huh? I try to approximately drink wine samples as they come in the door. At times I fail miserably…you’ve all seen my basement and its lack of organization. While I file and log all the wine I buy, I leave the samples chilling in boxes in the middle of the basement and at times a sample that’s been around for a while gets shoved to the back. Like this bottle of 2007 Pétanque Chardonnay that’s easily been in my basement since April.  Pétanque, as I’ve written before, is a second label from Michel Schlumberger, intended to be an inexpensive value line of wines for enjoying outside in the company of friends.  The Chardonnay had a plastic cork closure, clocked in at 13.9% alcohol by volume, and retails for $18.95.

On the nose I found pineapple, yellow apple, spice, cream, tropical notes, peach, crushed pineapple, and pineapple juice.  In the mouth I got apple, peach, tropical notes, tart apple and spice.  The palate was less complicated than the nose, had a short finish, and good acidity. Pick up a bottle for your next lawn bowing party.

 

Why Should Professionals Write Short Ebooks Occasionally? (Reflection)

 

Blogs are common communication tools today and millions of people write blog posts daily. Most professionals can benefit from owning a blog to demonstrate knowledge and skill. However, long term writing for a blog can be a difficult project making easier options attractive. An occasional ebook can achieve the same objective as many blog posts. A long blog post or many blog posts can be converted into a small ebook. An ebook communicates effectively and can be saved on a computer permanently by the reader. Ebook is not necessarily a typical book (about 50000 words) and can be a booklet or even pamphlet. The professional information can aim to inform or persuade anda mere 4000 words fills 25 pages. Anyone who is accustomed to using a common word processing software should be able to finish a small ebook in 15 hours. One should already have a topic for the ebook or use any category of one’s blog as a topic. The basics of writing apply here: Outline the writing, avoid distractions, add graphics, add quotes, add examples, rewrite the draft, format the text, and the last step is convert to PDF. The table of contents and appendix can be added before the final PDF. The ebook can be published on one’s blog or uploaded to a free ebook website. Social media does serve a genuine purpose by promoting your ebook. A professional can increase visibility and credibility by sharing knowledge and skill published in the ebook.