business Logo - Your Unique Brand Ambassador

Alison Hulett said, "The logo or trademark is without a doubt the ultimate 'branding' tool." The logo is the to the brand - this stateMent perfectly defines the position of your company logo and the part it plays in your optical portfolio.

The word "logo" means a name, symbol, or trademark designed for easy recognition. To better understand the place of the logo in organizational branding we should remarked over history. The use of logos goes back to the early days of the Renaissance, around the 13th Century. Goldsmiths, masons, paper makers, and potters, were among the first trades people to use symbols - pressings into gold, chiseled symbols, watermarks on paper, and easy thumbprints on pottery. Trademarks are still used for the same reason; they were established centuries ago to identify a single stock for recognizing a single product. These "marks" made it easier to differentiate a ability stock from the ones that were not well made. The value of the craftsmanship represented in gold, paper, stonework, pottery, etc., could be expressed straight through the special, distinctive mark on the product. It's still helpful to think of a logo in those terms: your logo is your symbol-your mark-of guaranteed authenticity. A easy swoosh on a pAir of athletic shoes transforms those modest sneakers into desirable, ability footwear with an unspoken certify of "authentic athletic performance."

Logos are still the front door to products and services today. Uniqueness is key to the success of the identity of a business. This is of utmost importance to avoid obscuring in the market place. The popularity of a logo increases straight through the consistency of its presentation.

A good logo provides a recognizable image portraying the ability and professionalism of a business. A expertly designed corporate logo will allow you to originate your brand and effectively market your stock or service. Your logo should be easy and readable. The viewer should "get it" immediately and be able to get a "sneak peek" into your brand straight through the mark itself. The challenge then, is to originate a unique without being boring or institutional. Your logo should transport a sense of emotion and personality. Think of it as the layers of an onion. As you peel each layer-the typography, the symbols, the shapes and textures, and color palette-you learn more and more about the brand, rather more about the company behind the logo. Your logo should express the appropriate tone and voice articulated in your brand strategy. Since brand consistency ensures that consumers will admittedly identify the products, branding is especially important to small and growing businesses.

Your logo should look dissimilar than other logos-especially those who share your same market space or anticipation base. Having a "me too" logo designs, will weaken your organization's uniqueness and the differentiation you tried so hard to found in developing your brand essence. It is always advisable to approach professional branding or designing fellowships who have professional caress in conceptualizing your company logo and shaping them to reality.

---

How to Make tasty Candy - Chocolate Cashew Macadamia Crunch

If you think you can't make delicious candies, you are, naturally put, wrong! making your own homemade candy doesn't have to be hard. Here is a recipe to make a homemade candy that is delicious but not difficult. This one is enough to make your mouth water: Cashew Macadamia Crunch.

The Macadamia nuts give this chocolate candy a touch of the islands. How could the compound of chocolate chips, cashews, macadamia nuts, butter, sugar, and corn syrup not be delicious? Too bad I have come to be a diabetic. But I'm going to try this with sugar-free chocolate chips, Splenda granular instead of sugar and see how it turns out. I'm hoping there won't be enough corn syrup in a incorporate of pieces to raise my blood sugar! I think the nuts will counteract the corn syrup--I hope.

Cashew Macadamia Crunch

1 pkg (11 1/2-oz) milk chocolate chips
3/4 cup coarsely chopped cashews
3/4 cup coarsely chopped macadamia nuts
1 stick butter, softened
1/2 cup sugar
2 tbsp light corn syrup

Line a 9-inch square pan with foil, extending foil over edges of pan. Butter foil. Cover lowest of ready pan with chocolate chips. incorporate the cashews, macadamia nuts, butter, sugar, and corn syrup in a large heavy skillet; cook over low heat, stirring constantly until the butter is melted and the sugar is dissolved. Turn heat to medium and cook, stirring constantly, until the compound begins to cling together and turns a medium golden brown color. This will take about 10 minutes. Pour the compound over the chocolate chips in the pan. Spread the compound evenly. Cool and refrigerate until the chocolate is firm. Take off from the pan and peel off the foil. Break into serving size pieces. May be stored in a cool, dry place in a tightly covered container.

Yield: About 1 1/2 lbs

Enjoy! (And eat a piece for me!)

---

Cooking With Pumpkin

Pumpkin is the quintessential American fall produce. From September straight through November, pumpkins can be found at grocery stores, farmers' markets, and other market across the country. Their most beloved use may be for decoration; houses across the U.S. Will place painted and carved pumpkins on doorsteps and in windowsills for Halloween and Thanksgiving. While the short pumpkin harvest period, an additional one use you will not want to miss out on is using pumpkins in Cooking.

ExperiMenting with Pumpkin

Pumpkins have a unique flavor and texture that can be used for a collection of dishes. In the fall, you can find pumpkin in everything from baked goods to soups to lattes. Creative Food lovers have industrialized all sorts of uses for pumpkins in Cooking, and the extent to which you can use pumpkins is little only by your imagination. This fall, get into the spirit of the season and try some delicious pumpkin recipes.

Making Pumpkin Puree

When production a recipe that includes pumpkin, pumpkin puree is commonly used. While you can buy canned pumpkin puree, it is often thicker and lacks the fresh taste of homemade puree. Pumpkin puree can be as a matter of fact ready at home by whether boiling or steaming and can then be frosty for later use. To boil a pumpkin, first halve the pumpkin and then take off the seeds and pulp. Peel the pumpkin and cut into small slices. Place in a pot of water, production sure that the pumpkin is covered by water, and boil for  approximately 25 minutes. The pumpkin should be tender when done. Alternatively, you can try steaming the pumpkin. Prepare the pumpkin and cut into slices as described above, then place the pieces in a Steamer, covered, and steam for 45-50 minutes.

Once the pumpkin is tender straight through whether boiling or steaming, puree it in a blender or Food processor. If you do not have a blender or prefer your pumpkin to be slightly thicker, mash the tender pumpkin by hand. You can use the puree immediately or frost it until you need it.

Pumpkin Seeds

Instead of throwing out the pumpkin seeds, reconsider toasting them in the oven. This is a very uncomplicated process that requires only a few minutes of prep time. First, preheat the oven to 250 F. Rinse the pumpkin seeds of all pulp and drain. Add oil or butter to the seeds, along with salt or other desired seasoning, and toss until lightly coated. Bake in the oven for 1 hour or until golden brown, tossing occasionally as needed. Toss in a salad, use as a substitute for pine nuts, or eat them independently.

For More Information

For more pumpkin recipes to try at home, please visit the informative, interactive cooking website Cd Kitchen today.

---