Canned Pumpkin can Make your Baked Goods Lighter and Vegan Friendly

Baked goods, such as bread, muffins, cookies, and cakes include some kind of fat. Common fats are butter and oil; combine these with eggs and sugar and the fat content of baked goods becomes quite high. Calorie count, though, isn’t the only reason you may wish to reduce or substitute the fat and eggs in your baked goods. For example, butter and eggs are animal by-products and so can’t be used in vegan cooking.

Canned pumpkin is one solution to making your baked goods lower in fat and/or vegan friendly. But you may want to try using canned pumpkin just to add some new flavors to your traditional recipes.

Use with a mix

If you like to use packaged mixes for your cakes, cookies, and brownies, you can substitute the oil and eggs with canned pumpkin.

Packaged mixes usually have the dry ingredients mixed for you, including the sugar. You’re adding the wet ingredients, which are usually butter or oil, eggs, and sometimes water as well.

Skip the fat and eggs and add a 15 ounce can of pureed pumpkin instead, stirring it into the dry mix. This works particularly well with chocolate goods as the pumpkin complements the flavor without overwhelming it.

Baking from scratch

Pureed pumpkin is of course ideal in pumpkin breads and similar baked goods such as pumpkin pie. But you can substitute pureed pumpkin for a portion of the egg and fat in your cookie, cake or muffin recipes to add just a hint of this autumn flavor.

Try adding spiced pureed pumpkin to butter cookies, substituting one-fourth cup of the canned pumpkin for one egg. If you find the taste of spiced pumpkin too strong, use regular pureed pumpkin. Use the same substitution for gingerbread cookies or sugar cookies.

When not to use it

The butter, oil and eggs in baked goods interact with the other ingredients to create certain tastes and textures. Pumpkin has a distinct flavor and any goods you bake using canned pumpkin will carry some of that flavor.

Canned pumpkin, then, may not be suitable in certain recipes. For example, the strong taste of banana may conflict with the richness of the pumpkin, so use applesauce or other substitute for banana muffins or bread.

Goods such as lemon bars or angel food cake aren’t likely to benefit from a pumpkin substitution, either.

Canned pumpkin also changes the texture slightly, as the flour doesn’t interact with the pumpkin in the same way it does with butter and eggs. The baked goods may be denser and have a bit more crumb to them, as canned pumpkin doesn’t create as strong a bond as fat and eggs do.

How to use canned pumpkin

When baking from scratch, in recipes that call for one cup of butter use one-third cup pumpkin and two-thirds cup butter. This reduces the fat in the recipe but provides a sufficient amount of moisture and fat.

Add another fourth of a cup to the recipe to substitute for one egg. In almost any recipe, the one-fourth cup of pumpkin to one egg ratio works well.

If your recipe, whether a mix or from scratch, calls for one stick of butter, one or two eggs, and less than one-third cup of water, use a 15 ounce can of pureed pumpkin if you wish to eliminate the fat and eggs completely.  

Beer Reviews Harp Lager

Harp is a lager style beer whose home brewery is called the Great Northern Brewery and is located in Dundalk, Co. Louth in the Republic of Ireland, which is strategically located about half way between Dublin and Belfast. Harp was first introduced in 1960 as a result of the efforts of a consortium of six different breweries in Ireland and the United Kingdom. During the 1950s, lighter pale lagers from Europe, such as the Dutch Heineken and the Danish Carlsburg had made serious inroads into the markets of Ireland and the UK, nations known for their heavier, darker ales. To answer this challenge, the Dundalk brewery was purchased and a brew-master from Germany, Herman Muenster, was brought in and charged with the task of creating a “continental” style lager using Irish resources. Harp Lager was the result.

Today, there is an element of romance associated with Harp, and that is nearly entirely due to its associations, perceived or real, with the brewing legend Guinness. The fact of the matter is that Harp is less a Guinness product than an acquisition made by Guinness. It is true that Guinness was one of the original six owners that purchased the Great Northern Brewery for the purpose of creating Harp, but it was not involved in the creation of the beer or the management of the brewery. Over the course of time, Guinness did ultimately obtain sole ownership of Harp, and at least in North America, Guinness and Harp were frequently marketed together, leading many to believe that Harp was brewed by Guinness and was actually just a lager version of Guinness. Since the Diageo group purchased Guinness, Guinness and Harp are no longer marketed together, but Harp is still prominently advertised as being “from the brewers of Guinness.”

Recent controversies have arisen regarding Diageo’s marketing strategies regarding Harp. In Ireland and the UK, a completely new logo has been created and conspicuously absent is the Brian Boru harp that had been the symbol of Harp since its inception in 1960. In North America, however, the Boru harp remains, but the beer’s misleading labeling in the US has been a source of some consternation. In the US, Harp Lager is prominently labeled as an imported beer, and while technically this is true, one needs to read the fine print on the reverse side label to learn that it is not imported from Ireland, but Canada. Harp is brewed in three locations, the third being in Manchester.

Which brings us to the beer, itself. Historically, Harp has always promoted its lager as being “sharp.” Some people would characterize this as crispness; I describe this quality as having “bite.” No matter the nomenclature, some have questioned the “sharpness” of today’s Harp. For me, I was satisfied with Harp’s characteristic “bite.” I was also able to get a pleasant looking frothy head on top a nicely golden beer which created some very nice lacing all the way to the bottom of the glass. In regards to the beer’s ingredients, Harp Lager does not have its own website, and the Diageo site is not at all forthcoming. That said, I’m tasting a straightforward full-bodied beer without any adjunct ingredients like rice or corn. Also, there is no hint of fruit, just a straightforward beer. I’m not getting any of the floral quality that one usually gets from Noble hops. In regards to alcohol, Harp sits on the strong side of the scale, measuring 5% (ABV). For a pale lager, Harp has an unusually heavy taste, so it stands in stark contrast to a Bohemian style pale lager, such as Pilsner Urquell.

In regards to food, because of its heavy northern European quality, I would recommend Harp almost exclusively for red meats. A burger, a steak, what have you, maybe some of the meatier American Southwest dishes. I would dissuade anyone from drinking Harp with a pasta, pizza, poultry or fish meal. The beer would simply overwhelm the food.

Beginners Guide to the Flavors of Mexico

The food, the culture, the land that is Mexico reflect the contrast that is Mexico.

In bustling Mexico City, international business is transacted; in the Oaxacan countryside nearby, Hauve women patiently grind dried corn for tortillas.

In the northern-most regions of the country, vaqueros drive cattle across vast mountain ranges. Beef, dairy products and flour tortillas are favored in this area where cattle and wheat fields abound. Highly gifted bakers produce hearty loaves, light rolls, and sweet breads of every description.

In the high fertile plateaus of the Sierra Madre mountains, which extend down to the Pacific Ocean, oxen plow fields of corn, garlic and onions. Where the mountains meet the ocean, seafood such as shrimp, scallops, and oysters are abundant.


Unleavened corn bread is an integral part of Mexican cuisine in countless forms and shapes: Tacos, enchiladas, tostadas, quesadillas to be layered between meats and vegetables and in many other applications are found throughout the country.


Normal breakfast fare might include well fried (this is the proper term, not re-fried) beans. Frijoles, dried beans, are available in wide variety. Their favorite method of preparation is either regional or personal.

This method of preparation is simple, humble, and results in, what some say, are the best tasting beans: Don’t soak them. Simply cook the dried beans gently in water with onion and garlic. Add salt and a bit of butter after they have cooked. Beans are best eaten a day or two after they are cooked, so simply refrigerate. When ready to serve, warm in a skillet, finish as you prefer, and enjoy with your favorite garnish.


Every cuisine has a mark of distinction. In Mexico, the sauces make this mark.

Cooking with fresh, local ingredients is a passion throughout the country and is no better reflected than in the many sauces, all representative of the eclectic mix of regional flavors.

Oaxaca, the town of the seven moles, very well demonstrates a principle of Mexican cookery not to be missed. The mole sauce is usually prepared by the “expert” in the family who is eager to make the sauce respectfully and carefully in the traditional style, slow-cooked and infused with cinnamon, chilies, allspice berries, cloves, sesame seeds, and many other ingredients.

The more ubiquitous, and simpler sauces, are the salsas, uncooked combinations of chilies and vegetables as originally introduced in the United States. Guacamole, with avocado, is universally popular.


Farther west still, coconut, mangoes, and pineapple flourish among palm trees on the lush, tropical Pacific coast.

Coconut is the main ingredient of sweets on this Pacific Coast and even though introduced by the Spanish, coconut flan is highly popular today.

Chocolate drinks and desserts are popular throughout the country.

Fruit is normally offered with every meal.


Mexican cuisine is all I have mentioned: The ancient and modern, simple and complex, primitive and sophisticated. I hope this whets your appetite to try some Mexican recipes and, perhaps, find a new and delicious experience.

A Short History of Fast Food

The concept of fast food is not a new one. During ancient times, for example, travelers could stop at roadside carts along the way or at inns for the purpose of obtaining quick, convenient meals. Interestingly, however, while taverns and coffee houses became popular places to gather and share food and beverages in the 17th century, the idea of eating out for the purpose of enjoyment didn’t take off in Western society until the 18th century.  

Today’s fast food is a million dollar industry that has come a long way over the years. A quick look at the history of the fast food industry reflects roots in a bygone era, although there is some controversy as to date. Nevertheless, the most significant advances in development to date were made in the 19th century. One of the earliest was the “Automat” restaurant in New York City, opened in 1912 by Horn & Hardart, that experienced success offering the public pre-prepared food behind small glass windows. 

Later, in 1921, another company, White Castle, was founded. Opening a hamburger restaurant in Kansas, the company experienced success and eventually revolutionized public perceptions. At that time, most people considered the burgers that were being sold at fairs and carts to be unsafe and even spoiled. White Castle founders decided to allow customers to see their food as it was being prepared and eventually changed public perception and made the hamburger a respectable, affordable, and quick meal.  

The fast food industry was greatly influenced by the drive-in restaurants of southern California in the early 1940´s. There was a desire to take advantage of the rising popularity of cars, so restaurateurs designed facilities that allowed customers to order and eat without having to leave their vehicles. 

In 1948, Richard and Maurice McDonald operated a newly redesigned fast food restaurant that utilized an assembly line process. Then, in 1953, they opened a second restaurant and became a franchise, adding more restaurants over the years since then. According to the National Restaurant Association, the company now has over 30,000 franchised stores in more than 120 countries.

Other companies also opened fast food restaurants. Taco Bell and Burger King, for example, both got their start in the 1950´s, while Wendy’s and Subway got theirs in the 1960´s. Some, like Dunkin Donuts, put their products in stores, contributing to the continuing rise of fast food meals, snacks, and beverages available at our local supermarkets and stores.

Just as in the past, today’s fast food restaurants continue to meet the demands for quick food and convenience. What is different, however, is that more people than ever in history are consuming fast food at home or at restaurants, either due to necessity or to desire, and are consuming more often. At the same time, the public is becoming increasingly concerned about issues of health and nutrition and are looking for healthier, but still tasty, food choices. While we do not know the direction the fast food industry will take in coming years, one thing is certain: the need for fast food will remain. 

An Introduction to the Indonesian Rice Table Rijsttafel

If you enjoy savouring a variety of foods all in one setting or if you are a fan of the all-you-can-eat buffets featured in various restaurants across the nation, then you will certainly enjoy attending an Indonesian rice table, better known as Rijsttafel. A rice table consists of a variety of dishes featuring many specialties of the Indonesian cuisine, all beautifully displayed on a table for a feast of the taste buds and senses.

The amount of dishes displayed at a rice table can amount to an average of forty, but it is not unheard of to have even up to one hundred dishes. Since there is so much variety offered, the concept is to get a taste of a little bit of this and a little bit of that, in order to be able to taste a good amount of dishes without getting overly full.

Typically, the king of a Risjsttafel, is rice of course, which is placed at the middle of the table while several side dishes are displayed around the rice to complement it. Special tables were used in the old days featuring a hole in the middle to accommodate the rice and surrounded by other holes in order to display the side dishes.

As tempting as it may be, it is a mistake to mix the side dishes with the rice, since doing so will cause the flavors to lose relevance, so it is advisable to have them savoured as unique entities. The whole concept of Rajsttafel is ultimately to celebrate the variety of foods, their textures, colors and flavors.

While the rice table may appear at a first glance to be an Indonesian invention, this tradition actually originated by the Dutch, when Indonesia was under the Dutch colony and the Dutch plantation colonists decided to enjoy a variety of Indonesian dishes. The rice table, therefore, was prepared by servants and then enjoyed by the colonists washing it down with a good amount of strong Dutch beer. Preparation often took days since a large amount of dishes were served.

After the end of World War II, Indonesia was finally a free country and even though the Dutch colonists had left for quite some time, the tradition of the rice table survived and was used in festive occasions. The tradition was also successfully spread by the Dutch colonists in just about all the places they settled.

Foods to expect to be present at a typical Indonesian rice table include, but are not limited to: classic Chinese style egg rolls, meatballs, pork kabobs, fried duck, vegetables in peanut sauce, fried coconut, fried bananas, chutney, fruit in sweet sauce, and a very spicy dish called sambal. If you are not too crazy about spices, keep in mind that any dish with the word ”pisang” means that the dish is pretty hot.

Rijstaffal is quite popular nowadays in many luxury hotels in Holland or at famous Indonesian buffet restaurants. Considered more a banquet than an actual meal, you can attend a rice table in Amsterdam, Rotterdam, Curacao, Indonesia of course, and even California where many Dutch men have settled across the years. Wherever you get to enjoy rice tables, they are surely a real feast for the eyes and the taste buds.

A look at Japanese Craft Beer

Prior to 1994 Japanese law prevented any brewery from being licensed unless they produced  a whopping 2 million liters (528,000 gal) of beer per year. This made the much smaller craft breweries completely and utterly non-existent. Japanese beer was dominated by the four major companies – Asahi, Kirin, Sapporo and Suntory. All of their beer is pretty much the same flavorless light beer compared to the macrobrewed beer in the United States.

In 1994 with the tax law changes, breweries producing as little as 60,000 liters (15,850 gallons) were able to be licensed and the market for craft beers opened up. There was immediately a surge of smaller breweries experimenting with beer. In Japan, craft beers are referred to mainly as local beers and there are now around 200 microbreweries licensed in Japan. These local brews are often higher priced due to tax rates and because many ingredients have to be imported, so it can be difficult for the craft breweries to maintain their footing in the competitive beer market. But as the microbrewery craze continues to boom around the world, Japan is not being left behind by any means. 

The Yoho Brewing Company makes a popular craft beer called Tokyo Black. Tokyo Black is a dark porter that is a stark contrast to all of the highly carbonated, light macrobrews of the Japanese big wig breweries that everyone is familiar with. Yoho also makes several pale ales, a blonde ale and a barleywine. Most of their beers are American or British style beers and are available in cans. Many Yoho beers are now available around the world and are worth looking for in Japanese restaurants and specialty beer stores, but they will be a bit higher priced than other beers. 

The Kiuchi Brewery is also of note and is arguably the best of Japanese craft breweries. It is definitely the most widely known. Kiuchi was originally a renowned sake-maker, but then added craft beer to their repertoire in 1996. They are makers of Hitachino Nest Beers, which include pale ales, a stout and more. In 200, they began to export these carefully crafted beers to the United States. You can spot them quickly with their owl logo. Their beer is all made using the same methods used to make sake, but combined with European brewing technology and interesting ingredients. 

Unfortunately, not very many Japanese craft beers have made it out of Japan just yet. In the country though there are bars that serve only local brews, sometimes called “Craft Beer Bars.” Among these are Popeye, Ushi-Tora and Kura-Kura all located in Tokyo. Similar bars are growing in popularity as the price of the yen is dropping causing the prices of imported beers to rise. They are also rising in popularity because people are becoming more interested in variety when they go out for a drink and also want something more flavorful for their money. The macrobrewers still hold contracts and exclusive rights in many Japanese restaurants, so when visiting Japan it can sometimes even be a challenge to track down Japanese craft beers outside of specialty bars.

Japanese food: Sushi basics

Sushi, Japan’s original fast food, was first sold from a Tokyo vending cart by Hanaya Yohei in the mid-nineteenth century, and is now a popular and healthy alternative to western fast food. Those who hesitate to sample sushi for the first time may be surprised to learn that since Mr. Hanaya sold his original sushi, a wide variety of recipes have been developed many of which are aimed to satisfy western tastes.

Sushi is built by combining sticky, vinegared rice with different fillings and toppings.

Thin slices of raw fish, or sashimi, may be served alone or as a sushi topping. However, while some sushi contain sashimi, many others are made with vegetables and cooked meat or fish. Some kinds of sushi may be wrapped in nori, or dried seaweed, which has a surprisingly mild taste.

Sushi is shaped into various forms. These include nigiri, a small ball of rice decorated with a fish or egg topping, temaki, a seaweed cone which contains rice and various fillings, and maki, which is what most people think of when they think of sushi. Like temaki, maki consists of rice, and assorted fillings, but is rolled into a tube shape rather than a cone, covered with seaweed or sesame seeds, and then cut into bite-sized slices.

Sushi is also accompanied with soy sauce and two unique Japanese condiments, wasabi, a potent green horseradish paste, and gari or pickled ginger. Commercially-bottled gari is pink. White gari will have been prepared fresh on the premises and has a far superior taste.

Maki and temaki come with many choices of filling, such as tamago (egg), smoked or cooked fish, meat, egg and vegetables. Popular choices for a first-time sushi eater include cucumber and other vegetarian rolls, California rolls (cooked crab and avocado), tamago rolls, Philadelphia rolls (smoked salmon, cream cheese and cucumber), dynamite rolls (tempura, vegetables and chili) and Hawaiian rolls (canned tuna and egg).

Before sampling sashimi, it is important to be aware of certain health precautions. It is crucial that the sushi bar or restaurant is spotlessly clean and that the fish is ocean fresh. If there is a noticeable fishy smell in the restaurant, this is a sign that the fish served is past the peak of freshness. Also, pregnant women and people with immune system issues should avoid eating raw fish, although they can safely sample the many non-raw options.

There are various ways to order, depending on the location. At a sushi bar, customers can ask the chef for recommendations or choose a random selection. In a restaurant, they can ask the waiter for recommendations, choose randomly from the menu, or order a set plate of assorted sushi.

When ordering a random selection, it is a good idea to begin with six or twelve pieces. Since one maki is a whole roll, typically cut into six or eight pieces, a suggested first order is one or two maki, or one maki plus a few nigiri to start. Additional items can be ordered later.

When the sushi arrives, it will be laid out alongside a small blob of wasabi and several pieces of gari. The usual way to eat sushi is to dip it in a mixture of wasabi and soy sauce, and a miniature bowl is often provided for mixing the wasabi with soy sauce provided on the table. Gari is eaten between each sushi to freshen the palate.

How to make delicious bubble tea with tapioca pearls

The bubbles in bubble tea are not caused by the big round tapioca pearls, but are the result of shaking the tea like a cocktail. The tapioca pearl ‘bubbles’ were a later addition. However, they are what makes bubble tea so much fun to drink. This exotic tea drink originated in Taiwan in the 80s, and took off like wildfire when it was introduced to the west. Making bubble tea with tapioca pearls at home is time consuming, but it’s a great option if you cannot satisfy your craving at an outlet nearby.

Tapioca pearls are sold online at Amazon, and in Asian supermarkets and grocery stores. You can buy them as pure white tapioca pearls, colored pearls or black pearls. First you need to cook your tapioca so you have the pearl bubbles. You will need tapioca pearls, which can be obtained in clear or black varieties. The clear pearls are just pure tapioca starch, while the black have caramel added for color and flavor.

The pearls need cooking in a lot of boiling water – about 8 cups of water to one cup of pearls. When the pearls rise to the surface, cover the pot and simmer for 20-25 minutes. Then you will need to turn off the heat and let the pearls soak in the hot water for a further 25 minutes. Give them an occasional stir to prevent them sticking to each other.

Strain into a large strainer and rinse thoroughly under a running cold water tap. The water should run clear after a while, and the pearls are ready to use.

You will need sugar syrup to sweeten your bubble tea, so boil together one cup of white sugar, one cup of crushed palm sugar, and two cups of water until the sugar is dissolved. Allow to cool, and keep in the fridge between uses.

To make the tea, you will need black or green tea, according to your taste, which can be made with tea bags. You can experiment with herbal teas, fruit teas, or just about anything that takes your fancy on the shelf. To this add some sugar syrup, a tablespoon of powdered coffee creamer, or condensed milk, and some shaved ice. You can whip it all in a blender, or shake it up in a cocktail shaker. Fill your serving glass to about halfway with bubble pearls, and pour the tea mixture over the pearls.

You can use other ingredients to personalize your bubble tea. You can add fresh fruit, coconut cream instead of milk, spices such as cinnamon (for a chai bubble tea), and instant coffee, or milk tea powder. It’s all good, so have fun and try different combinations – as long as you have tea and pearls, you have bubble tea.

Bubble tea is a great way to entertain guests on a hot summer’s day, both in making it and drinking it. But if you want to use straws, you will need to obtain the right kind – big enough to let the tapioca pearls pass through!

Website Marketing Strategy For Backlinks

There are many different ways that you can generate an income online and there are many people who do this everyday. This can be done by selling products that are your own or affiliate products, you have to keep in mind that the success of your online business will be determined by the amount of traffic you get. You will need to apply a Website Marketing Strategy that will get you thousands of backlinks.

If you learn how to drive traffic to your websites, you can earn a income online. There are many different ways of doing this, it is a good idea to apply free methods first if you are starting out. A free method that you can use is article marketing, which can drive targeted traffic to your websites.This is a great start to generate some income so you can later invest in some paid methods.

By applying a website marketing strategy through article marketing there are many benefits to your online business, one being that your page rank of your site will increase. By releasing more articles over the internet you will increase backlinks. By increasing the amount of inbound links on your website your page rank will go higher.

You will have a better chance of succeeding online if you write quality articles that your clients and visitors find useful, this is an important website marketing strategy.By connecting with your audience and providing useful information that will help solve their problem is important. You can also provide newsletters and more informative articles that your visitors will enjoy reading. If you want to have a website that is successful you will need to build strong relationships with your readers which can be the source of your income.

By applying a website marketing strategy you can also attract readers that will look forward in reading the articles that you provide, this is a good sign that they have trust in you. So if you want to succeed in generating income from your websites, article marketing is highly beneficial to your online business. This is by far the best type of method to drive targeted traffic to your sites and it is also free for you to do.

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Tips On Article Marketing.

One of the best ways to get free targeted traffic to your websites is by applying website marketing strategies to your article campaigns, There are a lot of tips you can follow to achieve this to boost backlinks and increase affiliate sales.Article marketing is very easy to do and is very powerful in getting great results.

  • Your headline is very important when writing articles as it determines if anyone is going to click on your link through search engines or article directories.

  • When you have chosen your niche it is important to write a variety of articles so you will gain the most amount of traffic to your websites which will get you more sales.

  • It is also vital to promote your articles by sending tweets, putting links to your articles from your newsletters and also adding them in your blogs.

  • By using viral marketing you can gather some of your valuable articles and use them in an ebook. Distribute your ebook to your list, blog or website to gain more traffic.

  • The most important website marketing strategies for writing articles is to focus on delivering high quality information to your readers. Your articles should not sound like a sales pitch which will drive visitors to your website away.

  • When writing your articles make sure you have done enough research so you can be an expert in your niche. By submitting quality articles to article directories you will get noticed and your articles will get featured on their websites gaining you more traffic.

  • Make sure your articles contain rich keyword content. Also apply SEO techniques which will drive even more targeted visitors to your websites.

  • When you write your resource box always give a reason for them to click on your link. If you have an ebook or newsletter offer that in your resource box.

If you are just starting out and are a complete newbie and are having trouble writing articles you can use services that will write articles for you. You can also rewrite your articles for more unique content which can be submitted again through article directories. By following these tips on web marketing strategies you will see an improvement in your traffic and sales.

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