Hoboken Women's Association: Top 20 worst & best lovers

Thursday, October 8, 2009

Top 20 worst & best lovers - source Telegraph.co.uk

German men are 'world's worst lovers' with English men in second place.

German men have been voted the world's worst lovers, narrowly beating English men to the unwanted title.

A poll of 15,000 women found that Germans are considered "too smelly".

English lovers came second because they are so lazy, while men from Sweden were branded "too quick to finish" and came third.

Spanish men topped the table as the best lovers, followed by Brazilians and Italians.

The poll, carried out by global research site www.OnePoll.com, asked women from 20 countries to rate nations on their ability in bed and give reasons for their answers.

Germans were deemed to have bad body odour, Englishmen were accused of letting women do all the work, whilst Swedes were a bit too quick to finish.

Men from Holland were "too rough" between the bed covers and Americans were accused of being "too dominating" in the bedroom.

Greek men were said to be a bit too soppy.

Other countries who didn't fare well in the poll were Scotland (too loud), Turkey (too sweaty) and Wales (too selfish).

Russian men crept in at tenth place amid accusations they are too hairy for the average woman.

A spokesperson for www.OnePoll.com added: ''These results are an eye-opener for thousands of men around the world and female travellers might judge potential new lovers by looking at these results.''

WORLD'S WORST LOVERS:

1. Germany (too smelly)
2. England (too lazy)
3. Sweden (too quick)
4. Holland (too dominating)
5. America (too rough)
6. Greece (too lovey-dovey)
7. Wales (too selfish)
8. Scotland (too loud)
9. Turkey (too sweaty)
10. Russia (too hairy)

WORLD'S BEST LOVERS

1. Spain
2. Brazil
3. Italy
4. France
5. Ireland
6. South Africa
7. Australia
8. New Zealand
9. Denmark
10. Canada

No comments:

Post a Comment

Note: Only a member of this blog may post a comment.

Recipe of the Day - Black Bean Quesadillas

Ingredients
Serves 4-6

1 14-ounce package of extra firm tofu
1 1-ounce package of taco seasoning, without MSG
2 tablespoons olive oil
1 15-ounce can of black beans, drained, well rinsed
1 cup vegetable broth
Non-stick cooking spray
8 (9-inch) corn or whole wheat soft tortillas
8 ounces of grated part-skim mozzarella

Preparation
Place the tofu a large colander inside the sink and set a heavy saucepot directly on top of the tofu. Allow to drain about 1 hour until the tofu has shrunk slightly in size and a lot of the moisture has trained off. Cut into 1-inch cubes and set aside.

Heat a large skillet over high heat. Add the oil and the tofu. Sprinkle taco seasoning over the tofu and reduce the heat to med-high.

Cook the tofu with the spices for 3-4 minutes, flipping occasionally with a spatula. Reduce the heat slightly if the spices begin to burn. Add the beans and the vegetable broth and simmer for 10 minutes or until the liquid reduces a sauce begins to form.

Preheat the oven to 400ºF. Cover a baking sheet with foil. Spray one side of half the tortillas with cooking spray and lay on the baking sheet. Divide cheese amongst the tortillas and spoon the tofu mixture over the cheese. Place the remaining tortillas on top and coat with cooking spray.

Bake in the oven for 10-15 minutes or until the tops are golden and the cheese has melted. Slice and serve immediately.

Per Serving (1/2 quesadilla):
113 calories, 5 g protein, 8 g carbohydrates, 6 g fat (0 g saturated), 0 mg cholesterol, 5 g fiber, 318 mg sodium.

Photo By: Jennifer Iserloh - Skinny Chef

Recipe of the Day - Grapefruit Bellini

Ingredients
This Bellini is rich in vitamin C with the addition of grapefruit juice. Nutmeg adds spicy sweetness to this peach-based drink.

Makes 2 bellinis

1/2 cup grapefruit juice
1/2 cup frozen peaches, thawed
2 tablespoons granulated sugar or honey
1/4 teaspoon nutmeg
Pinch of cinnamon
4 ounces champagne, prosecco or sparkling wine
2 thinly sliced grapefruit segments, for garnish

Preparation
In a blender or food processor, combine the grapefruit juice, peaches, agave syrup or honey, nutmeg, and cinnamon. Pulse until well blended. Pour 2 ounces of champagne into each glass. Add 2 1/2 ounces of the grapefruit mixture. Top the glass with the grapefruit segment.

Nutritional Information Per Serving (1 six-ounce glass):
144 calories, 0 g protein, 27g carbohydrates, 0 g fat (0 g saturated), 0 mg cholesterol, 0.5 g fiber, 8 mg sodium.
By: Skinny Chef

Recipe of the Day - Poached Pears

Makes 4 servings
Ingredients

4 firm, ripe pears, such as Bosc or Anjou, peeled, stem kept intact
2 cups dry white wine, such as Pinot Grigio
1 cup balsamic vinegar
1/2 cup brown sugar
4 star anise pods
4 cinnamon sticks
4 tablespoons soft goat cheese
4 tablespoons honey
1 teaspoon ground cinnamon
1 teaspoon vanilla
Preparation
Place the pears, wine, sugar, star anise and cinnamon in a medium saucepan. Bring the wine to a steady simmer and cover. Cook 15 to 20 minutes, until the pears are soft but not mushy. Turn the heat off and allow the pears to cool in their liquid until room temperature, about one hour.

With a melon baller, start at the bottom of the pear and scoop out the core and the seeds of each pear. With a small spatula or spoon, press one tablespoon each of the goat cheese. Set the pears bottom side down onto 4 small dessert plates. In a small bowl mix the honey, cinnamon, and vanilla. Drizzle the pears with the honey mixture and serve immediately.

Nutritional Information Per Serving (1 pear with filling and sauce):
249 calories, 5 g protein, 51 g carbohydrates, 6 g fat (4 g saturated), 3 mg cholesterol, 5g fiber, 111 mg sodium.
By: Skinny Chef

Recipe of the Day - Sweetheart Cupcakes

Ingredients

Makes 12 cup cakes

Ingredients

1 1/4 cups oat flour
3/4 cup sugar
1/4 cup non-fat, skim milk
1/2 cup grated carrot
1/4 cup grated beets
1/2 cup frozen or fresh raspberries
1/4 cup canola or vegetable oil
1 egg white
1 1/2 teaspoons baking soda
1 1/2 teaspoons baking powder
1/4 teaspoon salt

Icing:
8 ounces reduced-fat or non-fat cream cheese
1/2 cup powdered sugar
1/4 teaspoon almond extract
1/2 cup slivered almonds, toasted
1/8 teaspoon salt

Preparation

Preheat the oven to 350 °F. Line a 12-cup muffin pan with muffin papers. Prepare the icing. In a medium bowl beat cream cheese, sugar, extract, and salt until smooth. Set aside with almonds.

In a large bowl, beat sugar, milk, carrots, beets, raspberries, and oil. Mix in flour, soda, and salt. Fill each muffin liner half full with batter. Bake 20-25 minutes until the tops of the cupcakes are lightly browned and spring back to the touch. Turn the cupcakes out on a cooling rack. Once cooled, the muffins can be stored in an air-tight container at room temperature for up to two days, or frozen for up to one month.

By: Skinny Chef

Hoboken Women's Association

Thursday, October 8, 2009

Top 20 worst & best lovers - source Telegraph.co.uk

No comments:

Post a Comment