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Perform these three steps to empty any e-mail inbox.

• Step 1: Delete all the spam. (Users should set up mail filters to automatically delete some of the more frequent spam messages, but they’ll always have to delete some spam by hand.) The next section, How to Delete Spam, explains this step in detail.
• Step 2: Read any personal mail from friends or family, then do whatever you want with it – print or save it somewhere else on the computer – after which you must delete those messages from the inbox. (Corporate users may have to skip this step if they’re not allowed to receive personal e-mail at work.) With the first two steps completed, the remaining messages in the inbox are somewhere between too irrelevant to read (spam) and too relevant to delay reading (personal mail). In preparation for Step 3, make sure that the inbox messages are sorted by date, with the oldest message on the top of the list.
• Step 3: Open each message, from top to bottom of the inbox, engage it – that is, take some action – then delete it from the inbox. When this step is done, the inbox will be empty.

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Ingredients:
3 fresh Mint sprigs
2 tsp Sugar
3 tblsp Lemon juice (or lime), fresh
1 1/2 oz Light rum
Club soda, Chilled
Mixing instructions:
In a tall thin glass, crush part of the mint with a fork to coat the inside. Add the sugar and lemon juice and stir thoroughly. Top with ice. Add rum and mix. Top off with the club soda (or seltzer). Add a lemon slice and the remaining mint. Serves one.

Use a cocktail shaker.

1 1/2 parts vodka
1 part Cointreau
1 part cranberry juice
dash of lime juice
1 lime rind

Shake all the ingredients with cracked ice. Pour into a cocktail glass.

Ingredients:
6 tbspn Olive oil
3 tbspn Lemon juice
2 tbspn Fresh coriander, chopped
Pinch Paprika
Pinch Cummin
Salt and pepper
900g Sardines

Method:

Scale sardines and cut off fins and cut along stomach, removing intestines. Wash fish and pat dry
Mix oil, lemon juice, coriander and seasoning
Lay sardines in large shallow dish and pour over oil mixture. Leave in a cool dry place for 1 hour, turning 2-3 times
Preheat the grill. Grill sardines for 2-3 minutes a side, brushing with lemon mixture as fish browns.
Serve with any remaining lemon mixture poured over fish.

1 cup plain whole milk yogurt
1/4 cup chopped mint leaves
1 garlic clove, minced
1 tablespoon plus 1 teaspoon fresh lemon juice

1. In a small bowl, mix the yogurt with the mint, garlic and 1 tablespoon of the lemon juice. Season the yogurt sauce with salt and pepper and refrigerate

This recipe is Alfredo Di Levio’s (the owner of the famous Rome restaurant) adaptation of fettuccine alla doppia crema, a classic recipe prepared all over Italy. Alfredo Di Levio likes to call double cream doppio burro (double butter). The following is the original recipe:
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This is the real thing. You will not find a better Fettuccine Alfredo other than at Alfredo’s in Rome, Italy. The secret to his sauce is in the parmigiano-reggiano cheese (don’t even try this recipe without it), the balance of the pepper and nutmeg. For some reason restaurants never get it right. Be warned that the sauce is heavy.
Read more Fettuccine Alfredo…