Getting Best Wine for Your Money • Skip house wine. Unless you are familiar with house wine, don't bother because they generally carry highest mark up. • Scan wine list too quickly to get an idea on average price of a bottle. Try to stay within this median price range where mark ups tend to be average. • Choose a wine from same region as restaurant's food specialty. A good French restaurant, for instance, should have a solid selection of French wines. • Ask server for a recommendation. Just ask if they have any special values currently. • If two or more at your table are going to have a few glasses of wine, it is cheaper to order by bottle than glass.

Corkage Many restaurants will open and serve a bottle of wine brought by patron. A quick call to restaurant will confirm if this is possible, and if so, they will charge a corkage fee. They usually charge between $5 and $15 per bottle, although some restaurants will charge a lower fee if wine brought is not on their wine list.

Contributor: Stuart Glasure [Designer, Fashion Artist and creator of Zany Wearables Collection: http://www.ZanyGiftware.com. A wine enthusiast and publishing member of wine source: http://www.WineDefinitions.com.]

Faux Apple Crisp

3 large apples (jona golds are best, in my opinion) Cinammon Sprouted wheat bread (I use Ezechial cinammon raisin from health food store - 2 slices, they are small) 9" square casserole dish Makes 4 servings

Preheat oven to 375F. Spray your casserole dish with a non stick spray.

Peel, core, and slice your apples thinly into your baking dish. Sprinkle with cinammon (as much or as little as to your taste).

I take my bread from freezer and grind it into crumbs in blender. Now sprinkle evenly over your apples. Take a spoon and dish down here and there through apples, so that some of crumbs fall between apples.

Bake uncovered in your oven 40 mins. or until your apples are cooked tender.

Cool and serve with flavored yogurt, artificially sweetened.

You can swap out apples for blueberries, fresh or frozen. Just coat berries first with 2 tsp flour.

It's not been as hard an adjustment as we thought it would be and we are both eating healthier than before, that has been a bonus for us both.