Soup Thermos Products and Special Offers

Nothing beats a tasty lunch from a wide mouth soup thermos. The food stays the correct temperature for hours and is as hot or as cold as it is supposed to be. No lukewarm lunches for your family if each of them has a wide mouth soup thermos.

1. Here are a few ideas for a hot lunch:

Obviously the first that springs to mind is a tasty, thick homemade soup. Make sure the soup is heated right through and also that you have heated the soup thermos by rinsing it in boiling water. To tell you the truth I actually let the soup thermos stand with the boiling water in it while I heat the soup.

Any stew made with small pieces of meat or chicken always go down very well. It is not even necessary to pack sandwiches if you make sure the stew has lots of potatoes in it. This is what is so good about a wide mouth soup thermos; the food can be eaten directly from the soup thermos.

Another very tasty option is any paste dish made with fun shaped pasta shapes. Kids love these and it is amazing how many veggies you can slip into such a meal. Remember to top the past with a little cheese. It is best to pack the cheese separate and then it can be sprinkled over the food just before eating.

2. Here are a few ideas for a cold lunch (as summer is coming!)

You will not go wrong with a tuna and pasta salad. Make sure the salad I chock and block with yummy ingredients such as tomatoes, pickles and beans. I find that corn also goes down very well and I like to flavor the mayonnaise with a little tomato ketchup

Of course the same idea work very well for a ham salad or a salad made with any other available meat. With the salad it is best to pack a sandwich to go with it. This will all depend on how much starch is included in the salad itself.

Another possibility is to pack a normal sandwich and then pack a tasty fruit salad to go with it. You can even pack a little container of yogurt to be poured over the fruit salad just before eating it. I love the taste of fruit salad with yogurt and I’m sure your family will enjoy it as well.

These are only a few ideas. I am sure you will be able to come up with even more lunch ideas for a wide mouth soup thermos.

I am one of those people who anticipate with glee the clear crisp autumn mornings. Give me gloomy gray clouds with a slight rainy mist moving over the blooms of spring and two things will immediately happen: the closet will resemble an end-of-summer department store clearance rack as the fall wardrobe takes over, and the stove top will brim with comfort food. And of all the politically incorrect comfort dishes bursting from my flour-dusted and grease-stained mid-1950’s edition Betty Crocker cookbook, my favorite fall cuisine would have to be soup. Soup (the creamier, the better!) transports me to my grade school days, wearing my little red jumper dress, where upon twisting the plastic cap on my Partridge Family thermos I am rewarded with a whiff of mom’s Slumgullion soup. To this day I’d lay bets that the smell of that soup wafting on a stiff fall afternoon breeze brought my test scores up at least twenty percent. Once a week mom would magically create a soup our huge pot she jokingly called “the cauldron.” and the resulting aroma that would seep into every corner and crevice of our home wasn’t of this world. Like the cartoons of the day, I could imagine my feet being lifted off the ground, nose sniffing the air, as I floated toward the simmering taste of heaven coming from the kitchen. Mom had many names for her consommé concoctions; Italian Delight, Everything but the Kitchen Sink, or my favorite: Slumgullion Soup. And I loved every slurp, despite the outrageous names. When I grew older, and asked mom for the recipes to her incredible soups, she let me in on The Big Secret: every one of her soups was made from leftovers. They weren’t exactly recipes, she stammered, a little embarrassed at the thought. How could she not have recipes for her incredible gourmet soups? I couldn’t fathom that these bowls of bliss which I so closely connected with my wonder years weren’t going to be passed down for future generations. I was almost incensed until I realized that while they may not have been pulled from the pages of a gourmet magazine or from hand-scrawled notes long-stored in great grandma’s recipe trunk, these soups were put together out of a combination of financial necessity and love. I know that now. Just last night I peeked in the fridge and pawed through the cupboards pulling out the left over ground beef, some broth, an assortment of canned vegetables, and the ubiquitous jar of spaghetti sauce. I made my (mom’s, really) Minestrone Mumbo for my husband, my parents, and my daughters. It tasted just like those old school days. Mom smiled, “You got this out of great grandma’s secret recipe trunk, didn’t you?” “Sure did Mom, just like you did.” Minestrone Mumbo (Serves six) 1 lb. ground beef 4 potatoes (diced) 1 can of corn with liquid 1 can of green beans drained ½ to ¾ bag of shell noodles (any noodle will do) 1 cup of fresh vegetables (zucchini is what I prefer) 6 tsps, or cubes of beef bouillon 1 jar of red spaghetti sauce Salt and pepper to taste Instructions: Brown the ground beef in pan and drain out fat. Salt and pepper the meat. Boil the potatoes in water until soft. Once potatoes are soft, drain out enough water so that the potatoes are just covered. Adjust stove temperature to medium and add drained ground beef. Make sure the water is at a small boil and add your dry noodles. Cook until noodles are tender. Add can of corn with juice, can of green beans drained, any other vegetable you would like, and 6 tsps or cubes of beef bouillon, then simmer. Taste to make sure there is enough beef flavor from the bouillon. (Sometimes it can need more or less bouillon; it just depends on the day, so make sure to taste. At this point, pour in the jar of spaghetti and bring the pot back up to a simmer. (This soup can also be made with chicken and chicken broth instead of beef broth, and Alfredo sauce in place of red sauce. It’s great with a little bit of Parmesan cheese and cornbread, or French rolls. You’ll probably even have leftovers to pour into the soup thermos, as well.

The Roy Rogers lunch box was a massively successful piece of merchandise from the 1950s.

Following almost a decade on radio, the so-called King Of The Cowboys transferred his show onto television in 1951. Shortly after this he approached the Aladdin company about creating his own signature product, keen to ride the wave of their successful Hopalong Cassidy box which had sold more than 600,000 units in its first year of release. However, thinking that one cowboy was possibly enough, Aladdin surprisingly turned him down forcing Roy to look elsewhere for manufacturers. He turned to the American Thermos Company (where we get the name Thermos from), agreed a deal and the original Roy Rogers lunch box rolled off the production line in 1953.

Aladdin must have regretted their decision because such was the popularity of this product – it sold around two and a half million in its first year – that several follow up items were planned in an attempt to further capitalize on the initial success. By 1957, a total of 9 different variations on Roy’s product were released. However, these deviations from the original theme were not exclusive to Roy. In fact his wife got in on the action with the Roy Rogers and Dale Evans box and even his horse Trigger managed to secured his own design!

Today of course, many of these boxes are collectors’ items. It is important to note that manufacture did not stop at the “original” 9 that were produced: In fact they are still being manufactured today. If in good condition and accompanied by its Thermos then the original 1953 box could fetch around $250. However, this is really very much a guide price so if you are interested then please do search around to verify prices and crucially the year of manufacture.

Japanese Curry Rice, is a meal that is customized to the Japanesetaste buds, with sweet and aromatic curry scent. It is much different from the Indian Style Curry, which have much more spices and different flavours. The Japanese Curry is a simple meal for most Japanese, who wish to have a quick bite.

Side Ingredients

- 25g butter

- 1 teaspoon sesame oil

- 2 tablespoons vegetable oil

- 1/2 large Onion, sliced into 1 cm Wedges

- 750 g pork shoulder, cut into 3 cm cubes

- pinch of ground white pepper

- 2 cloves of Crushed Garlic

- 1.1/2 tablespoons of Japanese Curry Powder

Sauce Mix

- 375ml dashi,

- 2 tablespoons mirin,

- 1 tablespoon shoyu(Japanese Soy Sauce)

- 3 tablespoons white miso paste

Vegetables

- 2 large potatoes, cut into 2 cm cubes

- 2 carrots, cut in half lengthways, then 3 cm pieces

- 100 g green beans, trimmed and cut into 4 cm lengths

- pickles, for serving

Serves 4

Cooking Directions

Season the meat with salt and white pepper and leave for about 10 mins.

Medium heat Saucepan, making sure that there is no water in the pan, add sesame oil, butter and the vegetable oil. Add onion and stir regularly for about 5 minutes to golden. Add meat to cook for about 5 minutes to brown. Remove from the pan and set aside.

Add garlic and curry powder to the pan and stir for 1 minute until Fragrant. Return the onion and meat to the pan and stir to coat with the curry.

Pour in the sauce mix. Bring to the boil, reduce to simmer for 1 hour.

Add potatoes and carrots, simmer for another 50 minutes. Add the beans and cook for 10 minute until all the vegetables are tender. Season to taste and serve with rice, accompanied by the pickles of your choice.

Tuna is a popular fish served as sashimi or as a sushi, it is also very delicious when lightly cooked. In this recipe, the tuna steaks are coated with crunchy sesame seeds and are sautéed until the crust is golden, bringing out the nutty aroma of the sesame while leaving the tuna rare in the center. This is a great way to enjoy a cooked Tuna yet rare inside with its original taste.

Preparation of Ingredients

-4x 200g tuna steaks

-115g sesame seeds

-200g medium-grain rice

-60ml peanut oil

Rice Mix Sauce

-2.1/2 tablespoons rice wine vinegar

-1 tablespoon mirin

-1 teaspoon sugar

-1/4 teaspoon salt

1 nori sheet, finely shredded

Wasabi Mayonnaise Paste

-125g Japanese Mayonnaise

-2 teaspoons Wasabi paste

-Combine the Japanese Mayonnaise and Wasabi in a small bowl

Pickeled ginger, to serve

Serves 4

Cooking Direction

Cover the individual tuna steaks in sesame seeds, pressing down to coat well. Leave in refrigerate until needed to keep the freshness.

Wash the rice until the water runs transparent, then put in a pot with 500ml water. Boil, then simmer, covered, for 10-12 minutes. Turn off the heat and leave, covered, for 5 minutes. You can also cook with a rice cooker, which will automatically control the heating sequence. While rice is hot, pour on the combined rice wine vinegar, mirin, sugar and ¼ teaspoon salt. Stir with a fork to detach the grains, then add in the shredded nori. Keep Warm.

Heat the oil in a big Saucepan, add the tuna steaks and fry for 1-2 minutes on each side, or until the sesame seeds are crisp and golden. The tuna should still be a little pink in the core. Drain on paper towels.

Scoop the rice into four lightly greased 125 ml bowl or cups, pressing down lightly, then invert onto each plate and remove the bowl.

Serve the tuna with the nori rice and with some wasabi mayonnaise paste on the side. Garnish with pickled ginger.

Glass wares are premium promotional items and not every business is able to make this type of product as their freebie to trade fairs and even their workers. No wonder why some organizations are producing such logo printed product in a minimum number. In reality, the glass ware itself is not that costly but these materials are a bit heavy that the transportation rate eats up a large portion of budget for the entire customization of the products.

On the other hand, let us differentiate the diverse classes of promotional glass wares that serve as great freebie to very special individuals. People that fall under this category are executives, high ranking officials, best performing employees and of course, loyal customers. Supplying such items to these people will make them appreciate their worth to your business.

Now, let us dissect and differentiate the classes of promotional glass wares that fit these people.

Shot Glass- A logo printed shot glass is frequently visible in bars. There are people who fancy shot glasses that they add it to their collections. Promotional shot glass as a gift is wonderful for people who collect such item, bar owners or even bar enthusiast who likes to take cocktails.

Mug- A logo printed mug is a magnificent commemorative item. Give this to people who served their devotion to your firm for a long time. It could be your senior officers and executive and faithful buyers who haven’t turned their backs on through your company’s thick and thin. It can also be a nice freebie during special occasions. Logo printed mug giveaway is considered a coveted item during business occasions and trade fairs.

Thermos- Whether indoor or outdoor use, a logo printed soup thermos can always retain your drinks on its preferred temperature. In addition, some promotional stainless soup thermos come in sleek easy to grip design. This is nice to be given out to staff who are performing really well on their jobs. This is a great token of appreciation for a job well done.

Wine Glass- A wine glass radiates sophistication and it is designed to give a wine drinker a magnificent wine experience. This is a nice gift to an executive or to officials of your possible business partner. Dealing a great business will never be the same over a bottle of sparkling vintage.

Lastly, if you are giving away drink wares, bear in mind its perennial partner which is the logo printed coaster.

Chronic pancreatitis should be treated under medical supervision, but you can undertake additional healing procedures to achieve better results. These additional remedies relate to the folk methods.

1. Put 100 grams of barberry root in a glass jar and pour half of a liter of vodka over it. Cover the jar up tightly and leave the tincture to brew for 10 days in dark and cold place. Shake the jar occasionally. Afterwards, decant the decoction and take a teaspoon of it 3 times a day.
2. Mix 150 grams of granulated peony root with 150 grams of granulated dandelion root thoroughly. At the evening infuse a tablespoon of the mix of herbs with a glass of boiling water. Fill a soup thermos bottle with the tincture and leave it to brew till the morning. Afterwards, decant the mix and drink 50 grams of the decoction 4 times a day an hour before meal.
3. Juice fresh beans. Drink 100-200 milliliters of the juice 2-3 times a day. You can add a teaspoon of honey to the juice.
4. Add 2-3 drops of mandarin essential oil to a teaspoon of honey or to a cup of herbal tea. Drink it 2 times a day.
5. Infuse a teaspoon of unrefined oats with a glass of water and boil the mix on a small fire for 15 minutes. Fill a thermos for soups bottle with the tincture and leave it to brew for 2 hours. Drink half of a glass of warm mix 2-3 times a day before meal. You can add a teaspoon of honey if you wish. Repeat the healing procedure for 3-4 weeks.
6. Mix equal quantities of herbs of mountain everlasting, corn stigma, ergot and hedge hyssop. Infuse 4-5 tablespoons of the mix of herbs with a liter of boiling water. Fill a soup thermos bottle with the tincture and leave it to brew for one and a half hours. When the time has passed, decant the decoction. Take the dregs and put them in clean stainless soup thermos bottle. Repeat the procedure as previously described to get another decoction. Afterwards, mix both tinctures together. The mix you have gained is a dose for 2 days. Drink two thirds of a glass of the tincture half an hour before meal. Repeat the healing procedure for 30-40 days. Afterwards, the procedure can be resumed after 10-15 days of interruption.
7. Add 10 drops of propolis tincture to 30 milliliters of boiled water. Drink the mix half an hour before meal. It is a great painkiller.
8. Mix equal quantities of herbs of wormwood and iris. Infuse 1-2 teaspoons of the mix of herbs with a glass of boiling water. Leave the tincture to brew. Drink one third of a glass of the decoction 15 minutes before meal.

1. Pour a glass of boiling water in a soup thermos bottle and add 40-50 hips. Afterwards, fill the thermos for soups bottle with boiling water. Leave the mix to brew for 2 days. Drink a glass of the tincture 4-5 times a day half an hour before meal. Fill the soup thermos bottle with boiling water each time you use it for the first five days, so the bottle is full to the brim all the time. Only starting with the sixth day, stop refilling it and drink till the soup thermos bottle gets empty. At the beginning the concentration of the decoction is going to increase followed by gradual decrease.
2. Mix equal quantities of mountain everlasting, corn stigma, plantain, chamomile, peppermint, valerian root and fennel fruits (you can grind them with a meat-chopper). Infuse 2 tablespoons of the mix of herbs with a liter of boiling water and leave the tincture to brew for 8 hours. Drink one third – one fourth of a glass of the decoction between meals. Drink the whole tincture within a day.
3. Drink a tea of winter blooming bergenia. There are no restrictions in terms of this tea. In addition, bergenia prevents the cancer from developing.
4. Infuse 2 teaspoons of granulated winter blooming bergenia rootstock with a glass of boiling water. Continue to boil the tincture for 10 minutes and leave it to brew. Afterwards, decant the decoction. Take a tablespoon of the tincture 3-5 times a day. It is a great remedy to fight dysentery and diarrhea, as well.
5. Grind 1 kilogram of lemon with rinds but without pips, 300 grams of parsley and 300 grams of garlic. Put the mix in enameled or glass dish and leave it in refrigerator for 2 weeks. Take a teaspoon of the mix 3 times a day 15 minutes before meal.
6. Mix a tablespoon of buckwheat flour with a glass of Greek yoghurt at the evening. In the morning, eat the mix instead of breakfast.

Let us look at the eating process from esoteric point of view. If you eat and enjoy not only the eating process, but also the surrounding environment, if you feel comfortable with yourself, your organism processes the food in harmonious and balanced manner. Pancreas produces enough enzymes of good quality in order to process the food completely. In its turn, if you eat while watching a horror movie or solving difficult problems, various intestinal canal disorders, including pancreas disorders, arise leading to different diseases and premature aging of your organism. Consequently, pancreas movement is most likely dependant on relationships between family members. If nice and generous person gets into disharmonious environment, pancreas suffers at first.

Leucorrhea relates to vaginal discharge and might be caused by some infection. The article deals with simple herbal remedies to deal with the disease.

1. Mix pedunculate oak bark (2 parts), winter blooming bergenia rootstock (3 parts), southern blue gum leaves (3 parts) and juniper sprigs (1 part). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a thermos for soups bottle with it and leave the decoction to brew for 3 hours. Afterwards, decant it and take 2 tablespoons of the tincture 3 times a day. In addition, you should use it to rinse your vagina.
2. Mix pot marigold blossoms (3 parts), wormwood tops (1 part), fat-hen tops (3 parts), perforate St John’s-wort tops (2 parts) and love parsley root (3 parts). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a thermos for soups bottle with it and leave the decoction to brew for 3 hours. Afterwards, decant it and take 3 tablespoons of the tincture 7 times a day. In addition, you should rinse your vagina with it.
3. Mix white dead-nettle blossoms (2 parts), rupturewort tops (3 parts), cyclamen blossoms (1 part), yellow everlasting blossoms (3 parts) and blackberry leaves (3 parts). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a soup thermos bottle with it and leave the decoction to brew for 3 hours. Afterwards, decant it and take a tablespoon of the tincture 3 times a day. In addition, you should use the decoction as a vaginal rinse.
4. Mix meadowsweet blossoms (3 parts), common fumitory tops (2 parts), redshank tops (3 parts), greater celandine tops (3 parts) and pedunculate oak bark (1 part). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a stainless soup thermos bottle with it and leave the decoction to brew for 3 hours. Afterwards, decant it and use the tincture to rinse your vagina.
5. Mix equal-leaved knotgrass tops (5 parts), common nettle leaves (3 parts), pedunculate oak bark (1 part) and scented mayweed blossoms (1 part). Infuse 2 tablespoons of the mix of herbs with a liter of hot water. Boil the tincture for 5-7 minutes and decant it. Use the decoction as a vaginal rinse. You can saturate a tampon with the tincture and insert it in your vagina, as well.

Genital inflammation tends to be one of the most common female diseases. Untreated inflammation can lead to various complications, including infertility. Therefore, you should refer to the disease with the highest level of attention and seriousness, and treat it immediately.

1. Mix guilder-rose fruits (2 parts), leaves and fruits of Japanese pagoda tree (1 part), hayseed (5 parts), blackthorn leaves (2 parts) and pot marigold blossoms (2 parts). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a thermos for soups bottle with the decoction and leave it to brew for 3 hours. Take 3-4 tablespoons of the tincture 6 times a day to deal with inflammation of the ovary. You can make herbal bath, as well. Infuse 9 tablespoons of the mix of herbs with 5 liters of boiling water. Add the tincture to 37-degrees-warm bath water. You should take 10-12 baths.
2. Mix cotton thistle leaves (3 parts), pot marigold blossoms (2 parts), shepherd’s-purse tops (1 part), wormwood tops (2 parts) and greater celandine tops (1 part). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a stainless soup thermos bottle with the decoction and let it brew for 3 hours. Afterwards, decant it and take 2 tablespoons of the tincture 7 times a day to deal with cervicitis. In addition, you can use the decoction to rinse your vagina.
3. Mix mistletoe tops (1 part), salvia leaves (3 parts), hop stems (2 parts), scented mayweed blossoms (1 part), southern blue gum leaves (3 parts), perforate St John’s-wort tops (1 part) and hemp fruits (1 part). Infuse 3 tablespoons of the mix of herbs with a liter of hot water and boil the tincture. Fill a soup thermos bottle with the decoction and leave it to brew for 3 hours. Decant it and take 2 tablespoons of the tincture 7 times a day to treat inflammation of the ovary with purulent vaginal discharge. Missing herbs can be replaced with sea-buckthorn leaves or sprigs.
4. Mix scented mayweed blossoms (1 part), oak bark (1 part), pot marigold blossoms (2 parts), southern blue gum leaves (3 parts), greater plantain leaves (2 parts) and wormwood tops (1 part). Infuse 2 tablespoons of the mix of herbs with half a liter of boiling water and boil the tincture. Fill a soup thermos bottle with the decoction and leave it to brew for 3 hours. Decant it and use the tincture as a vaginal rinse to treat cervicitis.