We all have really lousy days from time to time. A bad work or school evaluation, a potential crush who turns out not to be interested, a fight with your mother-in-law, a worrisome call from a doctor…lousy days take many forms.Here are some tips for getting through it:

These days, it's not uncommon for new moms to hire an extra set of hands to help her out with the family's latest addition. Whether it's a baby nurse, night nanny, or a sitter for a few hours during the day, it seems that the latest generation of mothers have figured out a way to lighten their new load.

Throughout Mother's Day weekend, bon appétit Magazine, the Las Vegas Convention and Visitors Authority (LVCVA) and an elite group of Las Vegas resorts will join forces with some of the destination's finest chefs, including Daniel Boulud, Tom Colicchio, Todd English, Michael Mina, Guy Savoy and Jean-Georges Vongerichten for incredible dining.

I woke up yesterday earlier than in the last 10 days, for a 1-day trip to Azuga. Even since 2000 we were going to Predeal for winter holiday, now my mother decided to change the place. Azuga is a small resort toen, situated at about 1000mtrs altitude, in the Carpathian Mountains. It contains the longest ski path in Romania, Sorica.

A parent's worst nightmare: losing their child. But what do you do in a situation where your child has been diagnosed brain dead and has to eat with a feeding tube? Twenty-three-year-old Lauren Richardson lives her life every day like that. Her father, Randy Richardson, is now in a battle with her mother to keep her alive.

A Turducken is a dish consisting of a partially de-boned turkey stuffed with a de-boned duck, which itself is stuffed with a small de-boned chicken. The name is a portmanteau of those ingredients: turkey, duck, and chicken. The cavity of the chicken and the rest of the gaps are filled with, at the very least, a highly seasoned breadcrumb mixture or sausage meat, although some versions have a different stuffing for each bird. Some recipes call for the turkey to be stuffed with a chicken which is then stuffed with a duckling. It is also called a chuckey.The result is a relatively solid, albeit layered, piece of poultry, suitable for cooking by braising, roasting, grilling, or barbecuing. The turducken is not suitable for deep frying Cajun style (to deep fry poultry, the body cavity must be hollow to cook evenly).Some people credit Cajun-creole fusion chef Paul Prudhomme with creating the commercial dish as part of the festival Duvall Days in Duvall, Wa in 1983. However, no one has ever verified this claim. In the middle of the last century, New Orleans surgeon and urologist Gerald LaNasa was known for his use of a scalpel in de-boning his three birds of choice also known as turduckhen. His efforts in preserving a Louisiana culinary tradition were noticed by emerging local chefs in New Orleans.The November 2005 issue of National Geographic magazine in an article by Calvin Trillin traced the American origins of the dish to Maurice, Louisiana, and "Hebert's Specialty Meats", which has been commercially producing turduckens since 1985, when a local farmer whose name is unknown, brought in his own birds and asked Hebert's to prepare them in the now-familiar style. The company prepares around 5,000 turduckens per week around Thanksgiving time. They share a friendly rivalry with Paul Prudhomme.Turducken is often associated with the"do-it-yourself" outdoor food culture also associated with barbecueing, shrimp boils, although some people now serve it in place of the traditional roasted turkey at the Thanksgiving meal. Turduckens can be prepared at home by anybody willing to learn how to remove the bones from poultry, instructions for which can be found on the Internet or in various cookbooks. As their popularity has spread from Louisiana to the rest of the Deep South and beyond, they are also available through some specialty stores in urban areas, or even by mail order.