How to Design Framed Bathroom Mirrors

Did you know that you can create your own framed mirror? Instead of heading to the mall and purchasing an expensive mirror, you can use material from around your home or purchase affordable items to design your own mirror.

How do I create my own mirror?

Designing your own mirror is the beginning of creating a completely new bathroom. You can use material from around the home such as photo frames. Try to choose an embossed type. Embossed frames make great wall mirrors. You could also create tabletop mirrors using it as a vanity mirror. make-up mirrors make nice displays, especially when you surround them with your favorite items such as bottles of perfumes etc.

How do I add a back?

You can use hardboard to add a backing. When picking the board however, make sure that you match the board to the weight of the mirror. Rather, make sure that the backboard will hold the weight of the frame and mirror. Mirrors typically weigh about 750g depending on the size. In this example, you are making the quarter frame, so you will need to allow 0.32m2 per m2. So, if your mirror weighs more than 3 pounds, you will need a board to hold 1.6kg per square foot. The thickness of the board then should be around one eighth inches. The mirror will fit into the rebate. You can have the glass cut at any glass shop or mirror shop.

Once you have your materials together, you will want to fit the mirror onto the backing. The backing should slide into the groove cut or wood joints. (rebate) Once you have inserted the parts, you will need to hit your brads gently to avoid breaking your mirror when nailing it into the picture frame. If you propose to hang the mirror on your wall, you will require hangers, which you need to permit to pivot.

How do I select mounting materials?

You will need a mirror, frame, short screws, corner braces, craft paper (brown paper), double-back sticky tape, dust cover, hangers, a couple of mirror hangers, awl, jigsaw, knife and extra screws to mount your frame.

Now that you have a basic idea, you can start creating your mirror. In short, it takes ten steps to create your framed mirror. To finish your mirror, we suggest that you go to your local library and check out books to help you. However, I will briefly walk you through the ten steps.

The first step is to turn your frame on its back and secure the corner braces, fastening them transversely to connect the mitred corners. With your awl, create pilot holes in the back of your frame. Once you have created the holes, insert the screws. If you have bought hardboard or are using cardboard, cut the board so that it matches the size or your mirror. Face down, place the mirror inside your wood joints. Now you can place your hardboard/cardboard inside the wood joints and over your mirror. Brads should be inserted at this point, which should be at 2.5cm intervals from the corners.

Next, use your tape to cover the frame, layering the tape to about 3mm from the outer edges of your frame. Throw away with the paper cover. Now you are off to a grand start to completing your mirror. Take the brown paper and cut a 5cm strip extending a sizeable distance further than the edge of your mirror. Once you have your paper over the backboard, you want to secure it. Use your sticky tape. The last steps is to trim, mark, and measure to add your hangers.

Owen Jones, the author of this article writes on several subjects, but is currently involved with mosquito bite swelling problems. If you would like to know more or check out some great offers, please go to our website at http://mosquitobiteswelling.com

The Ancient Roots of Barry, South Wales: Part 2.

By Owen Jones

In the Eighteenth Century, they found dishes, saws, knives, flints, a scraper, a prehistoric horn celt with strange markings, a spokeshave and some arrowheads from the Neolithic Period. These artifacts are safely ensconced in the Museum of Wales in Cardiff, but unfortunately, no one at the time thought the find significant enough to warrant a dig and now there are houses on it.

An ancient Roman kitchen, complete with remains and utensils underwent a similar fate. In 1533, Leland was made the Kings Antiquary and was directed to make a tour of all places where records were held. This took him nine years and his description of the island was:

"It is about a mile in circumference and has good corn, grass and some wood, and there is no dwelling on the Island, but in the midst of it is a fair little Chapel of St. Baruch which is visited by many pilgrims. It took the name Barri from this holy man who was buried there and whose remains are yet on the Island". (The Welsh name for Barry is Y Barri).

Vikings ravaged the coast of South Wales in the tenth century. They often took hostages from the monasteries, but they did not seem to want to live in the area. For a long tim, the island was known as the "Saints' Retreat" or the "Island of Saints". Afterwards, in the sixteenth century, it was inhabited by smugglers and pirates and was called the "Smugglers' Fortress". This became serious as it grew simultaneously with the rise of Bristol, Britain's second largest port.

Barry Island became the centre of piracy in the Bristol Channel. In 1784, the island was known as the Fortress of Knight. Knight was the top smuggler and pirate in the area and people were frightened of testifying against him, although he was also something of a local hero. His armed brig's name was John O' Combe. He was eventually moved on to Lundy Island, which he also turned into a fortress, although he and his successor, Arthur, still returned so often to Barry, that H.M. Customs requested the government to permanently post a cutter to Penarth and 60 light infantry to Barry.

The seaside village of Rhoose was so renowned for its wreckers that George II sent troops to break up the gangs. They landed at Aberthaw, just up the coast a bit, "the Rhoose men's favourite landing zone, from where they could easily transport the contraband along Port Road to Cardiff, the main market for such things". While building the docks at Barry in the late Nineteenth Century, several large caves were filled in. They were probably used by the pirates who were moved on again in or about 1850.

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How To Use Dairy Produce: Part 1 - Milk

By Owen Jones

Basic Preparation Of Foods: Dairy Produce.

These fairly basic tips may seem quite irrelevant for most modern households with a refrigerator in the kitchen, but modern technology can make people sloppy and it is still well-worth while to know 'why' we must do certain things. It is also worth remembering these tips when there is no refrigerator to hand or when it so small that it will not hold everything you need, such as when camping, boating or on holiday in some parts in the world.

MILK:

Milk is known as 'nature's perfect food', because no other food, consumed on its own, can support adult human life. It is of the utmost importance for the growth and development of adolescents, but it must be clean, because bacteria find it very nourishing too and quickly grow in it. If you did not buy your milk pasteurized, then you should scald it and cool it quickly before drinking it.

How To Scald Milk: Rinse a clean saucepan with cold water, pour in the milk and apply heat until bubbles rise around the side of the pan. Keep the milk at this temperature, ie, not letting it boil, for 3 minutes. Do not overheat, as milk burns very easily. Pour immediately into a clean jug and put in a basin of cold water and cover with a fine cloth to discourage|prevent flies and dust getting in.

How To Keep Milk Fresh: If milk the is not be preserved in the receptacles in which you bought it, pour it into a clean container, which has been rinsed with cold water. A warm receptacle will cause the milk to stick to the sides and go off much more quickly. Always keep milk covered and in the coolest place in the larder. it is a good tip to remember that draughts usually occur at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the milk in a container in a bowl of water with the cloth covering hanging in the water. The muslin will soak up water, which will evaporate, which dissipates the heat, ensuring that the container remains cool. Keep milk away from strong-smelling foods, as it absorbs smells easily. Never mix old and new milk together.

Sour Milk: Milk straight from the cow is slightly alkaline, but as it ages, lactic acid is formed and it becomes what we call 'sour'. Pasteurizing or scalding the milk slows down this process. Milk which is 'just on the turn' can be revived by boiling with a pinch of bicarbonate of soda to restore the alkalinity. Once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thereby separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., as it still has much goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water content driven off by heat in some way or another before being placed in its container. Once reconstituted by adding water, it will last only slightly longer than fresh milk does.

Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than normal milk.

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The Traditional Use Of Dairy Produce: Part 1 - Milk

By Owen Jones

The Basic Preparation Of Foodstuffs: Dairy Products

These fairly basic tips may seem quite irrelevant to most modern householders who own a refrigerator, but modern technology do make people sloppy and so it is very worth while to know 'why' we ought do some things. For example, it is worth remembering these tips when your refrigerator is broken or is so small that it will not hold everything you have, such as when camping or boating or on holiday in some (parts of) countries in the world.

MILK:

Milk has been called 'nature's perfect food', because no other food, taken alone, can support adult human life. It is of the first importance for the growth and development of adolescents, but it must be clean because bacteria also find it very nourishing and quickly multiply in it. If your milk was not bought pasteurized, then it should be scalded and cooled quickly before drinking it.

How To Scald Milk: Rinse out a clean pan with cold water, pour in the milk and heat until bubbles rise around the side of the pan. Maintain the milk at this temperature, ie, do not let it boil, for three minutes. Do not let it overheat, as milk burns very easily. Pour immediately into a clean receptacle and stand it in a basin of cold water and cover with a muslin cloth to discourage the ingress of flies and dust.

How To Keep Milk Fresh: If milk is not be kept in the containers in which it was bought, transfer it to a clean jug, which has been rinsed with cold water. A warm container will cause milk to stick to the sides and go off more quickly. Keep milk in the coolest place in the larder and always covered. it is worth remembering that draughts are often at ground-level and that hot air rises. Never keep milk in an airless cupboard and in hot weather stand the jug in a bowl of water with the cloth covering dangling in the water. The cloth will soak up water, which will evaporate, which uses up heat, ensuring that the containers remain cool. Keep milk away from strong-smelling foods, as it absorbs odours easily. Never mix new milk with old.

Sour Milk: When milk comes straight from the cow, it is a little alkaline, but as time passes, lactic acid is created and it becomes what is called 'sour'. Pasteurizing or scalding the milk retards this process. Milk which is just "on the turn" can be rejuvenated by boiling with a pinch of bicarbonate of soda to restore its alkalinity. However, once the milk has gone too far and has curdled, it can be strained through (cheese) cloth, thus separating the curds from the whey. The curds can be used as a filling for cakes, tarts, scones etc and the whey can be used as the liquid for making scones, cakes and soups etc., because it still retains a lot of goodness.

Evaporated Milk: Evaporated milk is ordinary milk, which has had some of its water evaporated by heat in some way or another before being containerised. Once reconstituted by adding water, it will last only a little longer than fresh milk does.

Condensed Milk: This form of milk is merely evaporated milk to which sugar has been added before being placed in its container. The sugar acts as a preservative and preserve the milk for about a week. Do not keep in the tin, but decant it into a jug or bottle.

Dried Milk: Dried milk comes in a variety of forms and notice should be taken of the instructions on the label. Specialized products can be bought for babies, invalids, convalescents and dieters, all of which contain varying amounts and types of added vitamins and minerals. Usually, they are very much lower in fat content than conventional milk.

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How To Use Dairy Products Correctly: Part Two - Cheese

By Owen Jones

The Basic Preparation Food: Dairy Products.

CHEESE.

Cheeses are manufactured from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, beneficial bacteria to convert the milk's natural sugars into lactic acid. The second method is effected by adding an agent, usually in to form of rennet.

Colouring and salt are frequently put in too. The whey is then allowed to drain off and the curds are pressed into moulds where they are kept until ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final product.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world's Cheddar cheese now comes from the USA and Canada.

The constituent parts of cheese are roughly: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the other 1%. These proportions do vary from area to area as some manufacturers use full cream milk, others skimmed milk and yet others add extra cream. Yet others add extra sugar, although most do not. All cheeses have a high calcium content and can be considered 'concentrated milk' and stored in the same way.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often presented after or instead of the sweet. Hard cheese can be difficult for children to digest and grating it first will make it more palatable to them. Having been grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A little known fact is that many people find cooked cheese indigestible and the reason lies in its structure. Here is why: cooked starch can be digested by the saliva in the mouth but other foods must pass to the stomach or intestines for this process. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

a] Cooking it with some starchy foodstuff, since the starch will absorb the fat, thus preventing it covering the protein.

2] Using seasoning: Cayenne Pepper or mustard will irritate the intestinal lining, causing the release of extra digestive juices.

3] Cooking rapidly|quickly|briskly| at fairly high temperatures. This has the effect of preventing the protein from becoming tough and stringy and so, harder to digest. You could also add the cheese late to sauces.

4] Adding alkali: so, large pinch of Bicarbonate of Soda per 75g (3 ozs) will help neutralize the fatty acids and make the proteins more easily digestible.

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How To Use Dairy Products Correctly: Part Three - Eggs

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only hens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - not in the fridge! Store eggs for a few days or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the proprietary preparations should be used. if an egg floats to the surface, use it at once. Try to maintain the room temperature between 2 and 8 degrees C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate - a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, however, this not advisable these days due to the ubiquity of salmonella. One method, presented here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digested egg-whites, making it an ideal method for invalids and children. Lower eggs into 3" (75mm) boiling water; replace lid and remove from heat. Let stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled.

Boiling: lower fresh eggs gently into 3" (75mm) boiling water with a large spoon. Replace the lid and boil gently for 3-4" mins for soft-, 4-5 mins for medium- and 10 mins for hard-boiled eggs.

Place in egg cups and tap the shell to crack it, allowing the steam to escape, thus preventing further cooking. For sandwiches, salads etc: boil the egg for 12 mins and plunge into cold water. This allows the shell to be easily removed and prevents a black ring forming around the yolk.

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How To Use Dairy Produce: Part 3 - Eggs

By Owen Jones

The Basic Preparation Of Foods: Dairy Products.

EGGS: Part 1

Eggs can be fresh or dried, the latter being only chickens' eggs without the shell and water. Dried egg should be stored in a cool, dry place - do not put it fridge! Store eggs for a few days or a week in a cool place away from strong-smelling foods. An egg stand is ideal for this purpose. If the eggs are dirty, wipe them clean - washing will remove the natural oils which help to preserve the eggs.

Pickled Eggs: eggs laid in the Spring keep longer than those laid in the other seasons. Eggs that can not be cleaned-up, must be refused. Waterglass or the other special preparations should be used. If an egg floats to the surface, use it at once. Try to maintain the room temperature around 2-8 C and they should remain edible for 6 to 9 months.

Preparing Eggs for Cooking: break each egg into a cup on its own, before adding it to the other ingredients to ensure that it is still fresh. If you wish to separate the white from the yolk, tip the contents of the egg back and forth between the two egg shell halves and the albumen (white) will separate from the yolk. Beat the eggs with a whisk or a fork in an appropriate bowl. Egg whites should be whipped with a knife on a plate - a tiny amount of of salt will help.

Raw eggs used to be prescribed for invalids as they are easily digestible, but this not recommended these days due to the ubiquity of salmonella and other diseases. One method, retold here for the curious was to strain a beaten egg into a mug and slowly add a cup of hot milk (or tea, coffee or lemon water; add sugar to taste. Sherry was often added too.

Cooking Eggs: eggs should be cooked very slowly because the albumen cooks at a temperature which is lower than that of boiling water and becomes 'tough' at higher temperatures. By the same token, if you use raw egg to thicken a sauce and the liquid is allowed to boil, the sauce will 'curdle', i.e. the egg will solidify into small specks, spoiling its texture.

Coddling: produces easily digestible egg-whites, making it an ideal method for invalids and children. Lower eggs into 75mm boiling water; place lid and remove from heat. Stand for: 7 mins for medium-, 5 mins for soft- and 20 mins for hard-boiled eggs .

Boiling: lower fresh eggs gently into 75mm boiling water with a spoon. Cover and boil gently for 3-3" mins for soft-, 4-5 mins medium- and 10 mins hard-boiled eggs.

Place the eggs in eggcups: tap the shell to crack it, pemitting the steam to escape and so preventing further cooking. For sandwiches, salads etc: boil egg for 12 mins and plunge into cold water. This enables the shell to be easily removed and discourages a black ring around the yolk.

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The Traditional Use Of Dairy Produce: Part 2 - Cheese

By Owen Jones

Basic Preparation Of Foods: Dairy Produce.

CHEESES

Cheese is made from milk which has been naturally or artificially soured. The former method is brought about by standing the milk in a warm place and allowing natural, friendly bacteria to turn the milk's natural sugars into lactic acid. The latter method is effected by adding an enzyme, usually in to form of rennet.

Colouring and salt are frequently put in too. The whey is then drained off and the curds are pressed into moulds where they are ripened or cured. Some cheeses are subjected to pressure; soft cheeses are not. Curds are ripened or cured by a variety of means. The method, the quality of the milk, the breed of cow, sheep or other animal and the quality of its pasture and the type of bacteria all govern the final result.

Some local conditions are unique and those areas produce cheeses that are not successfully reproduced elsewhere: for example Gruyere and Camembert, although factories do try. They even have some success, as most of the world's Cheddar cheese now comes from the USA and Canada.

The constituents of cheese are typically: 33% fat, 33% protein and 33% water with salt, colouring, sugar etc making up the rest. These percentages vary from region to region as some producers use full-cream milk, others skimmed-milk and yet others add extra cream. Some add extra sugar, most do not. All cheeses have a high calcium content and may be considered 'concentrated milk' and stored as such.

Many people say that cheese should not be kept in a fridge and while storing in water, as for milk, is not an option, a cool larder is ideal. Try the traditional method of hanging it up in cheesecloth in a cool, airy place. If the weather is hot, dampen the cloth with water to which a little vinegar has been added.

Cheese is often served in Europe with a salad or/and bread and is often served after or instead of the sweet. Hard cheese can be nigh-on impossible for children to digest and grating it first will make it more edible for them. Having been grated the cheese can be sprinkled on vegetable or fish soups or sauces; combined with egg, pasta, rice and oatmeal dishes; put on baked potatoes or pastry; toasted on bread or put in salads and sandwiches.

How To Cook Cheese: A not well known fact is that a lot of people find cooked cheese practically indigestible and the reason lies in its make-up. This is why: cooked starch can be digested by the saliva in the mouth, but other foods must pass to the stomach or intestines for this process to be completed. They are, however, broken up in the mouth. Digestion of protein begins in the stomach and is completed in the small intestine, while fat is not rendered soluble until it reaches the small intestine.

Cheese possesses a high fat and protein mixture, but in melting, the fat often covers the protein and prevents the digestive juices reaching it in the stomach. Therefore, its digestion is delayed until the fat has been absorbed in the intestines. Cheese can be rendered more digestible by:

a] Cooking it with some starchy foodstuff, since the starch will absorb the fat, thus preventing it covering the protein.

2] Adding seasoning. Cayenne Pepper or mustard will irritate the intestinal lining, causing extra digestive juices to be released.

3] Cooking rapidly at high temperature. This stops the protein from becoming tough and stringy and so, harder to digest or you could add cheese to sauces late in the process.

4] Adding an alkali: for example, a generous pinch of Bicarbonate of Soda per 3 ozs (75g) will help neutralize the fatty acids and make the proteins easier to digest.

About the Author:

Would you would like to learn more about food in general or Traditional Welsh Recipes in particular, please pop along to http://welsh-recipes.the-real-way.com/ This and other unique content '' articles are available with free reprint rights.

Llandudno's Best Attractions

By Samia Jones

With many fantastic attractions suitable for all ages Llandudno is North Wales premier tourist resort. For teenagers and young adults there is dry skiing on the Great Orme, ten pin bowling at Llandudno Superbowl, and trip's to the cinema, as well as plenty of bars and pubs. For younger children you can enjoy a great day out on Llandudno beach or ride to the summit of the Great Orme on Llandudno's stunning cable car ride which is the longest in Britain. If a more relaxed lifestyle is for you take in the view on Llandudno's picturesque promenade, have some fine tea and scones at Badger's Tea Rooms, and take advantage of the best shopping facilities in North Wales at Parc Llandudno.

Llandudno's beautiful promenade is framed beautifully between the two spectacular headlands known as The Great and Little Ormes. Llandudno promenade's is lined with Victorian hotels and the character has been carefully maintained over the decades by the town council. None of the usual tourist shops and amusement arcades that you'll find on most promenade's are present on Llandudno's promenade resulting in a truly relaxing and very pleasant location to enjoy Llandudno's beautiful bay.

Llandudno's Victorian pier is well over one hundred years old and is a delightful walk offering excellent views of Llandudno and the Great Orme. The pier itself has plenty of things to do for children with amusement arcades and rides and a small number of stalls are located along the pier selling a variety of tourist items. You can enjoy great views of Llandudno's promenade from the pier and also get a good view of Happy Valley and the start of the cable car ride.

Travel from the foot of the Great Orme in Happy Valley to the summit on Llandudno's cable car ride which is Britain's longest. Up to four adults or two adults and two to three small children can ride in each car. The Great Orme Summit Complex has views to the Snowdonia mountains and Anglesey to the west. You'll also find a visitor centre, amusement arcade and children's playground at the summit.

An alternative way to get up and down to the Great Orme summit is via Llandudno's tram. The tram's are beautifully decorated and have open windows taking riders from the base station close to the town centre up to the summit. If you don't fancy a cable car ride then the tram is the perfect way to explore the Great Orme. Riders change at the half way station and there's a small exhibition detailing some of the history of the trams in Llandudno.

Whilst on the Great Orme why not take a look at the Great Orme Copper Mines. These mines are believed to be over 4000 years old and are an excellent example of what life could have been like for the early settlers in North Wales. Visitors to the mines can descend into the old tunnels and have a look around at the caverns chiseled out millennia ago.

One of Llandudno's best attractions for the younger generation is Llandudno Superbowl which is located close to the town centre. Food is for sale at the venue and a fully licensed bar serves a variety of drinks. As an alternative climb through Happy Valley to Ski Llandudno for some dry ski slope fun. There is an alpine lodge serving meals and refreshments and the steel toboggan run is great for all the family.

Cineworld Llandudno is the perfect venue to watch the latest blockbuster movies. Located close to the A55 dual carriageway the cinema is just 10 minutes by car from Llandudno. Next to the cinema there is Pizza Hut, McDonalds, and KFC so you're never short of somethig to eat. If you fancy a night out in Llandudno there are a variety of pubs and bars to visit. Upper Mostyn Street is where most are located currently and live music is available on a regular basis.

As North Wales greatest shopping location there's plenty of places to visit in Llandudno. The long high street is packed with well known shops and popular cafes and Parc Llandudno has recently been added with lot's of free parking spaces and well known shops such as Debenhams, Next, River Island, and Bhs.

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Llandudno Beach and Other Attractions

By Alex Smith

When you're searching for a holiday location in North Wales choosing somewhere with a great beach is very important and there's no better place than Llandudno. The town is full of Victorian charm with a long promenade lined with top quality hotels and guest houses and is close to the town centre. The promenade curves beautifully between the two headlands called the Great Orme and Little Orme. The North Shore beach stretches for well over a mile as it follows the promenade and when the sea is out has masses of golden sand to explore.

The Great Orme lies at the western end of the North Shore and is only a short walk away from the beach. It is an excellent location to explore with plenty of country walks and wonderful attractions including Happy Valley, Ski Llandudno, and The Great Orme Visitor Centre. Walking to the summit is easily done if you're feeling fit and there are spectacular views of the North Wales coastline across to Anglesey and Rhyl.

There are of course easier ways than walking to get to the Great Orme summit and two of the nicest are the Great Orme Tramway and the Great Orme cable car. The Great Orme Tramway is just five minutes from the beach and takes you on a steep journey to the summit on Victorian trams that date back over 100 years. Alternatively if you fancy some terrific views of Llandudno bay then walk to Happy Valley and ride the Great Orme cable car to the summit. A great option is to to ride up to the summit on one and descend on the other.

Llandudno Pier is closer to the beach and stretches out towards the Irish Sea. The Victorian pier was built well over 100 years ago and has retained much of its original features and architecture. You'll find a range of small shops and kiosks dotted along the pier as you walk towards the end and make sure you have a camera ready for some really good views and photographs of the beach and promenade. A large children's play area is situated on the pier with bouncy castles and amusement arcades when you fancy a break from the children and a Punch and Judy show will entertain younger children by the entrance to the pier.

There's plenty of refreshments close to the North Shore with a host of cafes and coffee houses nearby. Llandudno's main shopping street is just two minutes walk from the beach and is lined with places to grab a bite to eat and drink. If you're looking for something more filling there are plenty of restaurants to choose from catering for all tastes from Italian and Indian to British or why not get cleaned up and have a night at the theatre which is located on the promenade.

Whatever type of holiday you're looking for if a beautiful beach is part of your requirements then Llandudno fits the bill perfectly. You're never far away from your accommodation on the beach and there's more than enough going on to keep the youngsters entertained whilst you while away the hours. Once you've finished it's just a short walk back to your accommodation and then onwards into the night to enjoy Llandudno's nightlife.

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For great Llandudno Bed and Breakfast accommodation that is close to the beach visit www.hafod-y-mor.com.