#and well. this is the result. of all that. so bon appetite or whatever | Explore Tumblr posts and blogs

rachelroams · 5 years ago

Text

COVID-19 "ASK ME ANYTHING”

Are we permitted to share your story?

Go for it! I have made all posts on Facebook, Instagram, and Twitter public so that sharing is easy.

Can you make your story shareable off-platform?

You got it. Because you’ve requested to share with people who are not on Facebook, Instagram, or Twitter, I’ve published this shareable, blog-style version of my experience: https://bit.ly/Covid19RRTumblr.

What do you think the incubation period was from when you got coronavirus to when you started actually seeing symptoms?

Tough to say. According to the CDC, symptoms can take between 2-14 days to appear, “with a median time of 4-5 days from exposure to symptoms onset.” My symptoms appeared on March 14th, but I could have been exposed anytime between March 5-12 during my travels on the East Coast. My incubation period was therefore somewhere between 2 to 9 days.

Do you have any idea where specifically you might have gotten Covid? Does anyone stand out as sick from your travels?

Unfortunately, I don’t know. I could have caught the virus as soon as I stepped off the plane in NYC on March 5th, or it could have been during my final flight back to PDX on Mar 12th. I don’t recall anyone appearing worryingly ill along the way.

Did you contact people you encountered to warn them you might have Covid-19, or was it too late?

As soon as I was administered the Covid-19 test on March 19th, I reached out to the colleagues I had worked with over the last week and a half to let them know of my potential exposure to coronavirus. This was perhaps the scariest part of my journey: informing people I know and love that I may have contracted the virus during our time together.

What supplies do you suggest people have on hand in case they get sick? // What essentials made you more comfortable?

To navigate my individual list of symptoms, I needed an ample supply of the following:

Acetaminophen for pain and fever relief

Daytime cough suppressant (dextromethorphan-based for dry cough)

Nighttime cough suppressant (dextromethorphan-based for dry cough + sedating antihistamine diphenhydramine or doxylamine for sleep aid)

Cough drops (natural herb with menthol)

Hydration (Gatorade, chamomile tea with honey and lemon, broths [miso and bouillon])

My husband and I noted my symptoms three times per day to watch for any changes—once in the morning, once in the afternoon, and once before bed. In order to keep detailed records, we needed:

Thermometer

Note pad

Pen

Due to my high fever, it was impossible to regulate my body temperature. I fluctuated between very hot and very cold, including sweating and shivering. Three things that made this experience more bearable were:

Stockpile of clean, dry changes of clothes (mostly pajamas)

Pile of blankets I could throw on or off

Occasional soak in hot water (standing shower avoided due to weakness and potential for dizziness/falling)

Did you change your eating and drinking habits while you were sick? If so, how? // What did you feel like eating?

I lost my appetite completely when I was sick, so the main concern became keeping hydrated. During that time, I subsisted on water, Gatorade, chamomile tea with honey and lemon, and bouillon and miso broth. I also nibbled away at the occasional cake cookie, inspired by bingeing The Great British Baking Show.

Once I began recovering, a friend sent me this personal account of Covid-19, which was published in Bon Appetit. I think it’s a helpful guide, and wish I’d read it before I fell ill:

“What I Wish I Did: A Guide to Getting Through Covid-19 Alone”

What was your favorite escape? A good book? Video games?

When I was sickest, there was little I could do but lie still and seek distraction from my condition. Reading, gaming, moving, and even talking presented too much of a challenge, so I spent my days catching up on shows and movies I usually don’t have the time to watch. Favorite escapes included:

Great British Baking Show, Love is Blind, Call the Midwife – Netflix

Counterpart, The Expanse – Amazon

Harry Potter, Hook, A Little Princess, essentially any content from happier times

Did you stay isolated from your partner the whole time? // What precautions did you take to keep each other safe? // Did your husband ever develop symptoms? // Was he able to get tested?

When I first got back from my work trip on the East Coast, my husband and I decided to self-isolate together for 14 days in case I had brought any illnesses home. We did not think I would actually get sick—we simply figured we were taking precautions to protect others “in case.”

Unfortunately, we did not start isolating from one another until I was already ill with Covid-19. In hindsight, we should have isolated from one another as soon as I got home, knowing that no matter how young and healthy we figured I was, I could still pose a risk in the days to come.

Thankfully, Todd never developed symptoms. As a result, he was not eligible for a Covid-19 test where we are. That said, we believe he was likely a “silent carrier” who contracted the virus but did not show symptoms.

Would you know if your symptoms would be classified as mild, medium or severe? I’ve read that 80% of people experience no symptoms to mild symptoms, but wondering what mild even means.

Based on the severity of my symptoms, my case would be classified as somewhere between mild and moderate. Severe to critical cases, according to the CDC, involve: dyspnea (difficulty breathing without assistance via supplemental oxygen or a ventilator), hypoxia (deficiency in the amount of oxygen reaching tissues), respiratory failure, shock, multi-organ failure.

Did you get a flu shot last year?

I did get a flu shot in fall 2019. It did not prevent transmission of Covid-19.

Was there ever any thought or conversation about requesting hydroxychloroquine?

There was not.

In your opinion, what do you think happened to your test?

I wish I knew. Since sharing my story, I have heard from a number of people regarding missing tests across the country. Below are just a couple of those messages.

“I know someone in Texas whose test also went missing.”

“Sadly, you are not the first (nor would I guess, the last) person I have heard of whose test swabs went missing or got separated from documentation so that results will never come.”

If your test got lost, does that mean you were counted in the statistics of Covid-19 cases?

Because my test was lost, my case is not counted in official statistics.

Did they not offer to re-test you after your test was lost?

They did not offer to re-test me. Since I was informed that my swab was missing 13 days after I took the test, new tests were being given to patients who needed them most at that time.

Have your doctors given you any advice on what to expect in the short and long term as you continue to improve?

This virus is so unfamiliar that no one really knows what to expect. I was advised to stay home, rest, and recover in isolation. Here’s a new NYTimes piece on the subject:

“We Need to Talk About What Coronavirus Recoveries Look Like: They’re a lot more complicated than most people realize”

Was there anything you did in terms of physical exercise that you feel helped with recovery, or did you feel that rest helped more?

Rest, rest, and more rest. It has been over a month since I first experienced symptoms, and I’m not yet back on the horse when it comes to exercise. Normally, I work out 5-6 days a week. Right now, I’m just doing my best to listen to what my body’s requesting, and that is time and space to recuperate.

Are you okay now?

I'm finding that my recovery ebbs and flows. Some days, I feel mostly normal again, and some days I feel so low on strength and energy that I just want to sleep for a couple days straight. Whatever the day brings, I’m doing my best to trust the healing process, and remember how hard my body has been fighting to defeat this unfamiliar threat.

When you think about it, it’s amazing that the human form is figuring out how to fight something both brutal and completely new to our species. I find that inspiring.

Would you consider donating plasma for the Covid antibodies once you’re well enough?

Absolutely. I am already registered with the Red Cross to donate. They will contact me as soon as antibodies tests are available.

Have you reached out to news orgs with your story?

I have not. My main goal with sharing my story was to help others feel better informed, or more likely to stay home, or even just like this virus now has a face and is therefore more real to them. That said, if any of you would like to share my story with outlets for further publication, please let me know. I am happy to consider sharing anywhere that my story can be of service to people.

Do you think it has influenced your lifestyle or approach to life in the coming years?

Fascinating question! It’s probably too early to tell what long-term effects this virus may have on a person’s life—mine included. However, I do know that this slowed-down moment in time has offered me the invitation to take each day as it comes. It has presented me the gift of perspective. And it has reminded me that joy lives not in what we accomplish each day, but rather how present we are while we’re living it.

************

RESOURCES & CONTINUED LEARNING

CDC: https://www.cdc.gov/coronavirus/2019-ncov/index.html

WHO: https://www.who.int/health-topics/coronavirus

JHU: https://coronavirus.jhu.edu/map.html

2 notes · View notes

authorspooks · 5 years ago

Text

I made sourdough! + pics

Like many others right now I took under the responsibility of making sourdough during quarantine. Yes, a responsibility, as this isn't your impulsive break and bake cookies or a simple one-day endeavor. I raised bacteria like my own children and only fed them the best unbleached all purpose flour. FOR FOUR WEEKS. FOUR. It was a long and tiring journey, as my body was unwilling to get up at a decent hour every morning to feed my children and feed them before bed. At times I wanted to give up, quarantine depression kicking my butt, yet I persevered.

Finally, the float test worked. Hallelujah! Praise the bread Goddess! I have cultivated a proper culture for my sour wheat sponge!

Now this is the first place where I might have gone wrong. After succeeding the float test, I continued to feed it for a few days in hopes to bake with my boyfriend, as the recipe I wanted to follow makes two loaves. But mother goose refused to let her grandchildren freeload on her flour for another week so I had to complete the journey alone. So, I didn't repeat the float test because I forgot, so for all I know my starter could have been not ready that day.

First step: make actual bread. I made the autolyse, which is basically the first step to the starter but you just add actual starter halfway into the process. The measurements in which you make the initial dough vary from recipe to recipe, seemingly for the same amount of dough, and my two brain cells can only work so hard. So, going by Bon Appetite's recipe, I could have messed it up here as well. 1000 grams of flour looks like a metric fuckton of flour. I stared at my little kitchen scale and the Mt. Everest of flour for several confused minutes wondering if something was wrong or if I was getting up over my head. The latter proved true as the day went on.

After mixing massive amounts of flour, water, then smaller parts starter, and salt, it got to hang out for a while on my countertop, loosely covered. Did it rise? Was it supposed to? I don't know, I played minecraft almost an hour longer than I should have and had a mini aneurysm thinking I messed it up already. Ah how naive I was to think purely existing near this process couldn’t have already screwed my loaves up.

Dear god whatever you do, don't put high-hydration bread dough on your countertop to slap and fold (or as I coined it, Aries kneading, even thought I am not an Aries nor did I enjoy it one bit) as this shit sticks to everything. You scoop this massive lump with your baby hands and lift, only to slap to down with the velocity of an earth bender in hopes it folds over itself and continues to congeal into a more workable texture. Spoiler! It didn't. It was sticky and unpleasant to touch till I set it metaphorically aflame (as thankfully no ovens were harmed in the making of my sour bricks).

Things looked up as I went into the proofing process. Three hours of letting it fester in a warm oven, every 30 minutes lifting the dough to fold over and create gluten strands. Warm. Fold. Repeat. And hey! An hour and a half in, the dough was looking like dough! Due to heavy amounts of canola oil it was almost easy to lift and fold without feeling like a fly on a glue trap!

Finally, I was onto shaping. Here’s another problem: BA used these fancy bread baskets and overall made perfect, easy breezy loaves. I was armed with loaf pans and spite. So I made due with a second recipe, which involved seemingly no flour and lots of oil. While BA used flour, and no oil. A conundrum. A decision. I don't like decisions. So in a fit of panic with a handful of dough I ended up doing both, shaping and resting in oil, then flipping onto a bed of flour and folding up the bottom to seal the loaves.

(Ignore of awful attempt at scoring, there isn't a sharp knife in this house and it drives me insane)

If anything, I don't think this is where I went wrong, with all other factors in play. I'm sure I could have tossed my unshapen globs in a loaf pan and fired that boi up and still gotten sub-par results. I think my biggest mistake is that I have no self control.

See, after you shape, you let it bulk proof. You basically let it sit in its basket or pan till it gets nice and big and proofed. 1-3 hours, said the pan recipe. BA said 12 hours. I settled for a totally even 2-ish hours and popped my babies in. No dutch ovens. No fancy volcanic rock and water underneath to create steam. Just hope.

Loaf one, Bricksly.

Loaf two, Pickle Brick.

In the end the bread came out great, 10/10 would never do again since I didn’t have to cognizance to dedicate 4 weeks to anything else ever again. Sure, it was almost two pounds each of bread, dense as a brick and on the inside, a gumminess that seemed like something one should not ingest, and instead possibly use as wall insulation.

But thankfully, copious amounts of butter can fix anything. It’s a good toast bread, not so much a sandwich bread. I’m just glad I was able to make something edible with how little I know about bread-making! Especially my first try being a more tedious recipe.

Fill free to send me questions or share your bread making stories! It’ll be a while before I can try making it again (mother goose says I'm not allowed in the kitchen anymore, pfft) but I’d love to chat about it all!

#bread #sourdough bread #BA #bon appetit #cooking #baking

1 note · View note

girlafraidinacoma · 6 years ago

Text

In The Lap of the Gods: Chapter Six - Fanta-seas and Denial

Summary: What do you get when you mix a tight-knit art community, young, hot-blooded twenty-something university students and good old-fashioned British Rock & Roll? Probably the next best hope for art and music that generation has to offer. With her friends’ band skyrocketing to fame, what exactly does a girl do when she suddenly finds herself sitting in the lap of the gods? The answer: do the only thing she can do, rise to the occasion of course!

Pairing: Gwilym Lee!Brian May x Original Female Character

Author’s Note: Sorry, not sorry for the incredibly late update dudes. Was super uninspired for months, had a break down, got over it, bon appetit.

( gif credit goes to @queenmercurys.)

Kind of AU, contains both elements from real life and the Bo Rhap universe, so imagine whoever you prefer whether they be the real thing or the Bo Rhap Boys–be free.

[Link to Ao3 fic!]

Chapter Playlist:

Both Sides Now - Joni Mitchell

Astral Weeks - Van Morrison

Chapter Six - Fanta-seas and Denial

Ealing, December 1969.

“You’re incorrigible. I’ll never finish at this rate!” Wyn cried, throwing her arms up.

“Nobody told you to leave it until the last minute to work on your project.” He grumbled. It seemed like only yesterday that she began her first day at the Ealing Technical College and School of Art, but December had finally crept in, summoning the looming toll of due dates and unfinished critical projects.

“I honestly didn’t mean to forget, I thought I’d still have a week, not three bloody days.” Wyn whimpered a little pathetically, feeling the mounting panic bubble inside at the thought of not submitting her work on time. Currently, they were seated on the floor at the centre of Wyn’s dorm room, the space her easel usually occupied, cutting out various images and words out of several dozen stacks of magazines, newspapers, catalogues and a charitable helping of Woman’s Weekly – courtesy of Jer Bulsara.

Wyn’s dorm was a site Freddie had quickly grown accustomed to during their past few months of friendship. He liked her place. Sure, there were several others that lived on her floor and there’s only the bare modicum of privacy, but it was a decently sized space for a dorm, generous even, were it not cramped with half-finished canvases and art materials at various stages of use. Despite this fact, Wyn had tried her very best to make it up as nice as she could without having to open a Better Homes magazine. It was a place of barely organized but brightly coloured chaos.

The room itself was divided into two halves, one half where she slept and lounged, and the other half reserved for her work. The narrow bed which she slept in had been pushed up flush against the far corner of the room for the spatial economy. There was an olive-green loveseat with faded upholstery situated opposite the bed, and next to it was her bookshelf (definitely someone’s previously discarded woodworking project), keeping her collection of vinyls, novels and art journals. The side of Wyn’s room that served as her work area had a very large window that provided her place with natural light from about six or seven in the morning to four in the afternoon. Beside the window was a small desk, perpetually cluttered with paper, and a heavy wooden trunk packed to the brim with art supplies. One would think she’d been living there forever with all the stuff she’d accumulated in the past four months; the result of which was an assemblage of mismatched furniture that on its own were rather forgettable or borderline hideous, but somehow miraculously worked together, grudgingly made ‘cool’ by the person inhabiting it.

“Now who’s incorrigible?” As much as Freddie teased, it only took about five minutes of begging and a promise to cover one of his shifts at the Kensington stall for Freddie to generously acquiesce his time to help her out with one of her class assessments, to her supreme relief.

“Besides, they only want proof of concept. The whole thing’s not due until the end of Christmas hols.” Wyn said, flipping to the next page.

“Sure, sure.” The man rolled his eyes, waving a large pair of shears around. “What’s the focus for this piece anyway?”

“Oh, you know, just a bit of social commentary about defining identity through materialism and the like.” She told him, picking up a scrap he’d just finished cutting out, “These little bits here, will eventually be put together and build up a face or whatever, then I think I’d slather some paint on it, use some charcoal and call it a day, probably.”

“Is it still Granger and Warton assessing?”

“Warton is on leave, taking the airs in Bournemouth. Connelly is subbing in.”

“Even better, Connelly likes anything that’s remotely opinionated. He’ll be eating this all up with his Sunday roast.” He laughed. It gave her that smidge more comfort to hear his approval and she told him just as much.

She and Freddie were both dutifully attending to their work when out of the blue, Freddie sniffs the air, saying: “Have I told you how much your room smells?”

“Oops,” The girl said sheepishly, “Sorry. Let me just open a window. Afraid I’ve gotten quite used to it.” Briefly, she pattered away from him to do just that, lighting a rosemary and orange-scented candle, a gift from an aunt who had taken up chandlery upon retirement.

“Yes, the smell of varnish does tend to make the uninitiated rather queasy.” He nodded. “Lucky for you, I know the smell intimately. Unlucky for you, it still makes me queasy. Unless… you’ve become a junkie, in which case there are better highs than paint fumes, my dear.” A hand rose to Freddie’s chest, playfully aghast.

Wyn shook her head with a laugh. “I don’t even realise sometimes, too stuck in my work.”

“Still, you should always remember to take care of yourself. What good is your art if you’re not there to appreciate it? I’d rather have you, than a painting.”

Wyn dropped the page she was holding and looked at him. “Always so sweet. Where would I be without you, my dearest Freddie?”

“Probably still glued to a wall in that function room with the horrible punch.” Fred snarked, letting out an inelegant snort in the magazine his face was buried in.

So far, they were amassing a pretty sizeable pile of clippings and Wyn wordlessly congratulated herself and Freddie for making progress, but the good feeling didn’t last long. The two had been quiet for a while, with only the sound of snipping and paper tearing to fill the silence when reluctantly Fred releases the lip he had been gnawing on for a solid two minutes and clears his throat. “I’ve got something to tell you,” He says, putting down the pair of scissors he was using. “Actually, I could use your opinion.”

Still focused on an area she was clipping, Wyn nodded. “Spill, it’s not like we’re going anywhere soon.”

He exhaled deeply and gave what could be likened to a formal announcement. “I’m thinking of seeing Mary. Scratch that, I’ve seen Mary and had a cup of coffee with her, and I’ve been thinking about doing that more.”

There was sudden a hush that came about the room and settled in like a third guest. It took her several moments to process and Wyn gently reminded herself to lower her pair of scissors, lest she accidentally hurt a friend. “Wait, Mary, as in 'the coat's BIBA', Mary? As in Brian’s Mary? That Mary?” She gauged him with a puzzled look.

“As in Brian’s ex-girlfriend, Mary Austin, Yes.” Freddie confirmed, not blinking.

“So, you want to go see Brian’s ex, that is what you’re saying?”

“Ex, being the operative word, but yes.”

“You don’t think that’ll put a wrench into things?” She asked with a furrowed brow. “Smile hasn’t even begun performing again yet with you as the lead. Do you understand where I’m coming from, how precarious your situation is?”

“I don’t know,” It was his turn to shrug, eyes large and expressive. “I think she’s sweet and gorgeous and she doesn’t mind my teeth. Wait, where did you hear about Brian and Mary anyway?”

Wyn shrugged, “Roger told me.”

“That gossiping cow.” Freddie scowled.

“Well, no, we were just talking and the subject came up,” Wyn said levelly, grabbing a new catalogue from the stack.

“Oh, it came up naturally, did it?” He asked, picking up his scissors and cutting the page he was on a tad aggressively. “Not that you were asking after a certain boy with a guitar, needling poor Roger until he revealed whether said boy was single or not?”

“No,” She denies, “Roger and I were just talking about that night at the bar, and he just happened to mention that until recently Brian had been seeing Mary and hinted that maybe Brian was still interested in seeing her.”

Freddie had narrowed his eyes. “And Roger told you that, did he? Are you sure this isn’t about you and Roger?”

Her head quirked. “Why would this be about me and Roger?”

Freddie laughed. “Maybe because Roger thinks you’re fit and he’s trying to eliminate the competition by hinting that one of his friends might be keen to reconnect with an ex so that you won’t consider that friend as a potential romantic partner?”

“Or, you’re spinning this intricate web because you’re in denial that Mary wants to be with Brian and continuing to see her might ruin your chances with the band?” She offered sweetly.

“Or, this is about you and Roger.” Wyn had to roll her eyes at that.

“This is so not about Roger.”

“Brian, then.”

“It’s not like that.” She shakes her head, eyes trailing to the ground.

Freddie was not convinced, “I saw you and Brian looking cozy together. In that booth, on the way home, going for a little shopping trip…”

“We went shopping to feed you!”

“It’s probably what set off Rog in the first place.” He said in sing-song.

“N-no, the man doesn’t even flirt with me--” She was growing exasperated quickly.

“So, you admit that you flirt with Roger all the time.” Freddie was a dog with a bone.

“That’s just the way we talk to each other! He just thinks it’s a bit of fun, and I’m not about to let him think he can get a rise out of me.” Freddie could have sworn her voice rose an octave.

"I think you have a crush on him."

"I do not have a crush on Brian."

"Who said anything about Brian?" Freddie cracked a devilish grin at having caught her out. He batted his eyes at her.

The girl, on the other hand, was at a loss for words, opening her mouth and closing it again a couple of times, before scoffing. “Oh, shut up. You haven’t proven anything. Go see Mary then if you’ve already made up your mind.” She resigned, covering her discomfort with a laugh. Wyn looked down and busied herself by neatening the growing pile of magazine and newspaper trimmings she was collecting, forcing her hair to fall and obscuring her face. She absolutely was not going to let her friend see the burning flush she was newly sporting.

Fred chuckled beside her, examining his manicured hand. "I honestly wonder what fantasy world you're living in, darling. You're so caught up in it."

Instead of answering him directly she chose to switch to diversionary tactics. "You say that like it's a bad thing, or like you're not right there with me. You're just as mad as me." She poked his cheek.

"True, darling." He conceded, "I definitely see the appeal; I mean who wouldn’t want to escape this old tedious business for one in a fantasy book?” Freddie sighed dreamily, “I say, human ingenuity peaked when we learned we could just imagine ourselves far away from here.”

The girl hummed, gladdened to finally be talking about something else again. “Where everything is weird and wonderful, and you finally belong…”

“You can be anyone you want to be.”

“And bugger the rules because there are none.” She supplied without missing a beat.

“Get out of my head, Wyn Clemens.” He chided her. “You know, this reminds me of when Kashmira and I used to spend all our time in the afternoons together lying on a dusty floor, making up crazy stories.”

A fond smile came over Wyn’s face. “Oh? What about?”

“Well, tis a tale of a long and arduous quest to save the magical Kingdom of Rhye,” He said indulgently, “Your usual fight between the forces of good and evil, brave knights, lavish castles, rival queens, and a sprinkling of anthropomorphic animals.”

“Ah, but of course! I wouldn’t expect anything less.” She leaned back and drew her legs under her chin. “Pray tell then, merry minstrel, regale me with the story of Rhye.”

Freddie sat a little more upright in his spot, his teeth showing in a big smile. “Alright, so, it all began when the White Queen was abducted from her castle. Now in hopes to rescue her, her brother, the handsome Prince, scours all the land gathering knights…”

Wyn had already forgotten they had been arguing not two minutes ago. It was like that with her and Freddie, they never could stay cross with one another for long, always managing to read what the other was thinking. It was shocking how close the two had gotten in such a short span of time. Suddenly the prospect of Freddie graduating brought a sinking feeling to Wyn’s chest. She silently hoped he’d still have time for her, or would deign to remain her friend. The future always seemed so unsteady. Standing on its precipice, Wyn supposed that if she’d have to drink some horrible punch at some mediocre party, she’d rather be suffering through it with him than without him.

#itlotg fic #bo rhap #bo rhap fic #bohemian rhapsody #bohemian rhapsody movie #queen #brian may #brian may x original character #gwilym!brian #freddie mercury #rami!freddie #itlotg

2 notes · View notes

gracetoecuadorexchange · 7 years ago

Text

Personalities

In the rush to write down the first interactions I’ve had, I may have left a few basic stones unturned. The people I’m living with are still just name place holders at this point, so allow me to rectify this.

Host Mom:

My host mom is Alejandra, dubbed Mami Ale by her children and, in turn, by me. Mami Ale is in her early 40s with two kids, one of whom is currently on exchange to Japan, the other of which is 11 and here in Ecuador. As the fastest way I can probably convey what she’s like is through my daily interactions, I’ll give a quick overview of the ones involving her.

In the morning, if Cami forgot to grab her cloths the night before, Mami Ale will enter my room to grab them. The closet of my room houses both my things and Cami’s, and Cami doesn’t function well enough in the early mornings to get her cloths and shower in time. The first few days, this was how I woke in the morning. Unfortunately, Mami Ale is not the most consistent in her exact time of entering, and I definitely need an hour to properly wash my hair (I have a lot of hair, and it’s curly, and it’s long). There was a day I was woken at 6:30 and expected to be in the car by 6:45. I didn’t make the deadline or wash more than the basics, and still didn’t have time to sit at the table to enjoy my breakfast sandwich or return back up the stairs to brush my teeth. I never thought before that brushing my teeth would have to be a luxury I needed to wake up early to achieve.

After I set up an alarm on my watch, the first interaction with Mami Ale would usually be downstairs, either in the kitchen or near the table. Mami Ale will usually have set out placemats and breakfast for myself and Cami by the time I’m downstairs after showering and dressing in the school uniform. There have been times due to her sleeping through the alarm that I’ll make my own breakfast (usually cereal since I don’t yet know enough on how to operate the sandwich-press thing) and meet Mami Ale in the kitchen for her to smile and mention without much worry that she slept through the alarm.

Mami Ale’s job revolves around plastic surgery, as she gives massages from a designated room within the house. I haven’t figured out yet if she does these before or after surgery removing fats, but either way what she does improves the final result. Since it’s all from home, Mami Ale doesn’t have to worry about waking early except to take care of myself and Cami. She’ll be the one to drive us out to school, and she’s the one that provides two dollars for buying snacks (you’d be amazed what two dollars gets you. I could have 4 ice cream scoops, or 4 Oreo packages).

The rest of the day doesn’t usually have any specific interactions as she’s working in the designated room, and I avoid having to go in there (massages require nudity). She might come out briefly to say hello between and while greeting clients. By the evening, everyone of the family is doing a bit of their own thing. I might get invited to watch TV, or Mami Ale will drive me over to Rosetta’s (another exchange student) as our host families are friends.

Host Dad:

There’s not much to say here as Alejandra and he are split. For a name, all I got was Ali. He helped in getting me from the airport, carrying my insanely heavy bag to and from the car. In the end, those first two days were the only ones I had sight of him, and we didn’t have any one-on-one moment for me to assess anything about who he is.

Host Sister:

Having had an 11 year-old sister before when I was 13, it’s so weird to get another one at 15 now. I’m not complaining, as now that sister isn’t working specifically to annoy her older (and totally more mature) sibling. Instead I get to watch and wince as Camila directs her whines to her exasperated mother.

The first I’ll see of Cami is usually at the breakfast table, silently eating cereal and between asleep and alert, as we all are at 6:00 in the morning. She’ll say ‘Chao’ while getting out of the car she tends to be the last to when exiting for school.

The next I’ll see her is on the living room’s golden couch watching YouTube when I get back from high school in the car, or maybe she’ll be in the car as well holding an ice cream. After I’ve taken a moment to drop my things off, Cami will be the one sent to grab me from my room for the family meal of the day -- lunch.

After lunch I can almost always here her enjoying a Minecraft video from the seat at the top of the stairs. Sometimes I’ll go out to propose a card game, sometimes she’ll come into my room to do the same. The card game of choice has become Go Fish as it’s the only one other than Kemps that I knew how to play. We took the time to work on her English as it’s pretty atrocious for how long she’s been learning. I definitely won some cool sibling points by making the prize some of the candy I came over with. I’ve learned that the Mini Reese's cups are definitely a hit with her.

However, if she’s not playing Go Fish with me or complaining to Mami Ale that we’ve run out of sweets in the kitchen, Cami is attached to her phone. She’s at the angsty 11 year-old stage where she kind of wants to be mature but still enjoys buying slime and giving her mother the silent treatment for forcing her on the caterpillar train.

Host Grandpa:

Papi Teto was the title I was given for my host grandfather, Guillermo. I’ve slowly picked up a few things about him that have given me the insight into the fact I’m part of a politically (or at least previously) involved family.

Papi Teto was a minister in the past, and is now an architect from what I’ve observed. This doesn’t mean he’s fully left the political game, as we’ve had at least two ‘town-meetings’ within the living room. The first one I saw had some 50 people all in the room made to comfortably hold 15 as they sat and stood in a circle discussing city affairs. The second was smaller with maybe 5 people, at least one of them being a police officer in uniform.

If those weren’t enough to convince me Papi Teto had been and probably still was someone important, we got to go to the port of Manta as they unloaded the first subway cars shipped all the way from Spain to be put into Quito. The whole thing was supposedly going on national TV, and was definitely note worthy. Papi Teto was there and in the pictures, along with the son I’m pretty sure is now a Senator.

With all this in mind, it makes sense that Papi Teto is the one sticking to formalities. He makes sure to say ‘Buen Provecho’ (Bon Appetite) and ‘Buen Día’ (the even more formal version of Buenos Días). The formality isn’t keeping Papi Teto from being welcoming, though, as he has referred to me as ‘mija’ (the combination of mi hija, my daughter/child). The fact that he was a minister definitely helps as he can speak English well enough when I don’t have the words in Spanish.

Host Grandma:

My host grandmother, Alejandrina, is referred to as Mami Nina. She was the one to make sure I was informed of my options on what to do after my late arrival in Guayaquil, and she was the one I turned to for random questions on words I didn’t yet know as Mami Nina knows some English and understands some foreign exchange as she was a student herself to Maine.

Although Mami Nina doesn’t tend to be the one to take me out places, she’s the one I’ll see around the house actually talking (Cami’s glued to the phone). Mami Nina will speak with Mami Ale’s waiting clients and make sure I know I can eat food. In fact, the first week was mostly her making sure I ate before going to bed and that I enjoyed whatever we were eating for lunch. Since then, she’s talked with a few clients about the fact I’m willing to eat pretty much everything except mash potatoes.

It’s hard to try and describe Mami Nina, honestly. She’s like the semi-strict grandmother that wants to make sure you’re staying healthy and out of trouble, checking up on your day and how the food is. She also wants to make sure I’m actually trying to learn the language, although I’m pretty sure she stopped worrying about that after I integrated into one of the school groups rather than sticking to the other exchange students.

So there you go. Everyone above is living within my house, except for Ali who is in Guayaquil. It feels a lot like my own family, with people maybe seeing each other in the kitchen or sitting down in the living room to all do something on the phone. Interactions don’t feel forced, and I get to chose for myself whether to interact. It doesn’t feel like a camp where counselors are paid to keep you occupied, it feels like an actual home and family that I’m given the privilege to be a part of.

Note--I don’t care enough to go back through for spelling mistakes, so no calling me out this time, Emily.

2 notes · View notes

travelonlinetipsofficial · 4 years ago

Text

Amsterdam French Food Restaurants: 10Best Restaurant Reviews

New Post has been published on https://www.travelonlinetips.com/amsterdam-french-food-restaurants-10best-restaurant-reviews/

Amsterdam French Food Restaurants: 10Best Restaurant Reviews

The French often say “Mangez bien, riez souvent, aimez beaucoup,” which translates to “Eat well, laugh often, love abundantly” in English. In Amsterdam, there are numerous French restaurants to do exactly that – eat, laugh and love. 10Best narrowed down the selection and summarized the crème de la crème – the best of the best – that the city has to offer.

These top-notch restaurants provide fresh, high-quality ingredients, the finest wines and superb, friendly service. Whether you are looking for classic French dishes or simply want to be surprised with something new and innovative, these restaurants will exceed your expectations. Many of the meals are even works of art.

Three of the restaurants in the list have Michelin stars, Ciel Bleu in the Okura Hotel, Vinkeles in the Dylan Hotel and Le Restaurant in De Pijp. Ciel Bleu provides a beautiful panoramic view over Amsterdam, while Vinkeles allows you to dine in a historic setting. At Utrechtsedwarstafel and Restaurant La Vallade, the menus change daily, so you are truly in for a delicious surprise. De Struisvogel is known for its relaxed atmosphere and reasonable prices, and Le Petit Latin, run by a father and son, transports you to France. Whatever restaurant you decide to visit, you will truly enjoy a magnificent meal. Bon appetite!

De Struisvogel, a small restaurant located in a cozy, intimate basement, serves a three-course menu for only 26 EUR. You will find there are many choices available. To start, choose from the soup of the day or the beef Carpaccio with basil, lime oil, salad, roasted pumpkin seeds and Parmesan cheese. Maybe you would rather order the veal cheeks in red wine and garlic. As an entree, the baked cod filet or the wild Scottish venison steak are just two of your options. The restaurant only uses organic meats. A few of the dishes are served with roasted potatoes and mixed vegetables, as well. End the evening with a warm apple crumble, cheese platter or organic Raw chocolate vegan pie. De Struisvogel is a terrific find: delicious food, a delightful atmosphere and great prices.

Recommended for French because: De Struisvogel, which uses only organic meat, serves an appetizing three-course menu for only 26 EUR.

Jessica’s expert tip: Try pairing the passion fruit yoghurt parfait with a glass of dessert wine

Read more about Ciel Bleu →

Source link

#Destinations

0 notes

gethealthy18-blog · 5 years ago

Text

How to Pickle Cucumbers (Quick + Traditional Methods)

New Post has been published on http://healingawerness.com/news/how-to-pickle-cucumbers-quick-traditional-methods/

How to Pickle Cucumbers (Quick + Traditional Methods)

Table of Contents[Hide][Show]

Pickles are one of the items that I always have in my naturally stocked fridge. I learned how to pickle cucumbers because I wanted to avoid the less than ideal ingredients found in most store-bought pickles. Not only are homemade pickles healthier, but they taste great!

Why Pickle Cucumbers?

Aside from the fact they’re a delicious way to preserve fresh cucumbers, the short answer is so they contain just crunchy cucumber goodness… and nothing else!

Store-bought pickles often contain yellow food dyes that have been linked with certain cancers and behavioral problems. Definitely not something I’m looking for in a pickle! There are several different ways to pickle cucumbers, and it depends on what I’m in the mood for (and have time for).

Also, if you make pickles with the traditional fermenting method, you will add healthy probiotics to your diet!

Two Cucumber Pickling Methods

When you’re ready to make homemade pickles, you can take one of two approaches:

Quick Refrigerator Pickles (With Vinegar)

Vinegar is the most popular and common way to pickle cucumbers. Regular white vinegar is an economical option that allows other herbs and flavors in the pickled cucumbers to shine through. Red wine vinegar and even apple cider vinegar can also be used if desired. The leftover vinegar brine from a previous batch of pickles is another, even more frugal option.

Traditional Fermented Pickles (No Vinegar)

Naturally fermented pickles are the traditional way to pickle cucumbers. This simple method uses salt, water, and natural bacteria from the air to get a tangy, fermented pickle. Fermented pickles also have some added health benefits since the method “unlocks” the nutrition in the cucumbers and adds healthy probiotics to your diet. Learn all about how to start fermenting here.

What You Need to Make Homemade Pickles

A quick batch of refrigerator pickles is an easy option on a busy day. You will need:

cucumbers

dill

garlic

onion

vinegar (if not fermenting)

sugar (or sweetener of some kind)

water

salt

It really depends on the recipe and which flavor I’m going for, but quick pickles are forgiving when it comes to exact ratios (unless canning is involved). Usually recipes for how to pickle cucumbers call for pickling or canning salt, not iodized or table salt. However, sea salt will also work and is a healthier option.

For fermented pickles you just need salt, water, and cucumbers! Of a little garlic and dill never hurt either 🙂

1) Select the Right Cucumbers

Certain varieties hold up better in the pickling brine. Kirby cucumbers are a popular choice. Long, thin-skinned cucumbers, like English cucumbers, don’t work well. Store-bought cucumbers are usually coated in wax, so buying locally or homegrown is the best option.

Overripe or wimpy cucumbers make for mushy pickles, even if they’re just barely past their prime. According to Bon Appetit, the best cucumbers are:

4-5 inches in length

Firm

Fresh (not overripe or underripe)

Have a thick skin (which makes for a crunchier pickle)

2) Gather Spices

Garlic, dried or fresh dill, whole mustard seeds, peppercorns, onions, or even red pepper flakes are optional add-ins that make your pickles more zesty or sweet, as desired.

When in doubt, choose fresh ingredients for more flavor, although dried will also work.

For sweet pickles, I use honey instead of processed sugar. This does add a stronger flavor to the pickles, but I think it’s equally delicious (and much healthier). For those who do want a more typically flavored sweet pickle, organic cane sugar is still a step better (though not ideal) than the heavily refined sugar found in store-bought pickles.

3) Prep for Crisp Pickles

Cut the top off (where the stem attached to the cucumber). The blossom end contains enzymes that make for soggy pickles.

Add a few grape or oak leaves. The tannins from the leaf are an astringent that helps pickles stay firmer.

Choose cucumbers that aren’t too old and are very firm.

Soak cucumbers for 30 minutes in an ice bath and drain before using for pickles.

How to Pickle Cucumbers (Quick Method)

Make your own pickles, no canning involved! Their mildly sweet flavor complements the savory dill and garlic. If you prefer a more classic dill pickle taste, then the honey can be left out.

Author Katie Wells

Ingredients

2 heads of fresh dill OR 3 TBSP fresh leaves OR 2 TBSP dried

3 cloves of fresh garlic smashed

3/4 cup white vinegar

¾ cup filtered water

1 TBSP sea salt or Himalayan salt

3-5 fresh small cucumbers, sliced

1 quart size glass jar

1/2 onion thinly sliced (optional)

½ cup honey optional

Instructions

In a small saucepan add the vinegar, garlic, water, salt, and honey if using. Bring to a boil, then simmer for 5 minutes, whisking occasionally.

While waiting for the brine to cook, pack a quart size glass jar with the rest of the ingredients. Place the dill in the bottom of the jar, then add the cucumber slices. The cucumbers can be sliced as thick or as thin as desired, but the thinner they are the faster they’ll pickle. How many cucumbers needed will depend on the size of their size.

Add a layer of onions (if using), then more cucumber slices. Repeat until the onion is all used and the jar is full. Leave about ½ inch of headspace at the top of the jar.

Pour the brine over the pickles, put the lid on, and place it in the fridge. If you don’t have enough liquid to cover the pickles, then add some more vinegar and water in equal amounts until you do.

Wait at least 12 hours before eating the pickles (the longer you wait the more flavorful!).

Tip: Since these are going to be kept in the fridge, a canning jar isn’t necessary. Whatever heat safe lidded glass jar you have on hand that’s big enough will work.

Notes

Make sure the cucumber slices are as uniform as possible. A mandolin slicer is nice for this.

How to Pickle Cucumbers Without Vinegar

Naturally fermented pickles are the traditional way to pickle cucumbers. This simple method uses salt, water, and natural bacteria from the air to get a tangy, fermented pickle. While brine and cucumbers by themselves make for a tasty pickle, you can add different flavors like dill, garlic or peppercorns. Feel free to play around with the add-ins!

Naturally Fermented Pickles Recipe

This no-vinegar method means you’ll have to wait for natural fermentation to do its work, but the result is crunchy, healthy probiotic pickles!

Ingredients

1 TBSP sea salt or Himalayan salt

2 cups non-chlorinated, filtered water

4-5 small or medium pickling cucumbers

2-3 heads of dill or 2-3 TBSP fresh dill leaves (optional)

3 garlic cloves, smashed (optional)

1 TBSP whole mustard seeds and/or peppercorns (optional)

½ onion sliced (optional)

Instructions

In a pot over medium high heat dissolve the salt in 1 cup of the water.

Turn off the heat and add the other cup of room temperature water.

Add the pickle ingredients to a glass pint jar. To the bottom of the jar add the smashed garlic cloves, dill, sliced onion, peppercorns, mustard seeds, or whatever you like to add more flavor.

Cut off the ends of the cucumbers and make sure that the tops are 1 inch below the top of the jar.

Pack the cucumbers in the jar (small whole ones or quartered are easiest). These should be packed tight enough that nothing floats to the top.

Pour the brine over the cucumbers.

Screw the lid onto the jar. One of these jar weights can also be used to keep the cucumbers below the brine (to avoid mold growth).

Let the jar sit out at room temperature for 2-3 days, until pickles are the desired flavor. Be sure to release the air from the jar occasionally or built up pressure can cause the jar to explode! You can also buy special fermenting lids that don’t need “burping.”

When pickles are as sour as desired, store in the fridge for several months. The cold temperature halts the fermentation process.

How to Reuse Pickle Brine

This method is even faster and easier than the other recipes! The brine from a previous batch of pickles can be poured over fresh cucumbers in a clean glass jar. Brine from homemade pickles, or naturally fermented store-bought pickles (like Bubbies brand), can be used.

Pack clean cucumber slices or spears into a glass jar.

Pour room temperature brine over cucumbers until they’re completely covered.

Store the jar in the fridge and enjoy after 1 week.

Ready to make some pickles? Which recipe do you think you’ll try first? Share below!

Source: https://wellnessmama.com/427918/refrigerator-pickles/

0 notes

cameronwjones · 8 years ago

Text

The Top 20 Event Marketing Blog Posts of 2017 (So far)

Want to expand your event marketing knowledge, but don't know where to start? We've compiled a list of the top 20 event marketing posts from the Bizzabo blog so that you can spend your valuable time reading great content instead of deliberating which content to read.

We believe that variety and insightful blog posts are the spice of life. That's why we've looked through our most popular event marketing blog posts to provide you with a diverse selection of the crème de la crème of the Bizzabo blog. Whatever you are in the mood for, you will should find something to satiate your appetite for knowledge. Bon appetit!

1. The Corporate Event Planner's Guide to Integrating Data

We are living in a data world. Are you a data girl/guy? Madonna references set a side, live events are historically the least measurable marketing channel. However, a new wave of event technologies is making it easier than ever to manage, measure and analyze event data. The key to unlocking the power of these event technologies lies in data integration.

2. The Top Event Marketers to Watch in 2017

On the shoulders of giants. While event marketing has grown rapidly in the past decade, there has been a startling lack of coverage given to those at the front-line of this growing field. We researched event marketers who are dreaming big, swinging for the fences and taking the industry to new heights. The result is this list. P.S. If you think we are missing someone, you can nominate an event marketer from within this post.

3. How the Best Brands Create Stunning User Conferences

If you're gonna learn, learn from the best. Discover how some of the top brands—including Apple, Airbnb and Tableau—leverage user conferences to unveil new products, fortify brand loyalty and show customers that they care.

4. Event Marketing: The 2017 Guide

Everything you ever wanted to know about event marketing. Really. That's it. Consider this our omnibus, our pièce de résistance on this growing industry. You will find tips on everything from event sponsorship to event website design—and more. In addition to lots of helpful tips, readers will also find links to a number of helpful resources.

5. Event Software Buyer’s Guide: How to Compare Event Platforms

The event software of your dreams does exist. Learn about today's top event management platforms. We compiled third-party data from leading review sites to create a report that you can trust. Additionally, you'll learn about the state of the event management software industry, where it's heading and what sort of questions you should ask event technology vendors.

6. 20 Important KPIs for Measuring Event Success

If you can conceive it and believe it, you can achieve it. How can you make sure that you are measuring and proving your event success? We've put together a list of 20 important KPIs (key performance indicators) for doing so. These include tracking data from event check-in, event surveys and more.

7. Become An Event Planning Ninja: The Organizer’s Guide to Event Data

Crouching data, hidden insights. Today, more data has been created in the last few years, than in all other periods of human history combined. So, it comes as no surprise that 73% of business organizations have already invested in data processing—and that number is expected to rise. Learn how you can leverage data from your event websites, event emails and more.

8. 15 Event Planning Job Boards to Find Top Talent

Find the perfect event planning job/candidate. We've put together a list of some of the most well reputed event-focused job boards. Sure there's always CraigsList and LinkedIn, but there's also so much more. Kick your search into high gear with this post.

9. The Marketing Leader’s Roadmap To Live Events

All roads lead to live events. Marketing and live events go together like peanut butter and jelly, like red wine and chocolate, like automobiles and the open road. Discover how you can use live events to transform every aspect of your marketing journey.

10. Why 25 Event Profs, Speakers, and Attendees Love Live Events

Events are magic. We asked 25 event marketers, speakers, designers, organizers and attendees why they love live events. Here's what they had to say. (Spolier Alert: It's magical.)

11. 20 Outstanding Examples of Experiential Marketing

Not your average event marketing. When people think of event marketing, they often think of conferences and tradeshows. However, there's a whole other side to event marketing, like the escaping a dungeon straight out of Game of Thrones side. Witness how exepriential marketing can be strategically implemented to activate customers, spread brand awareness and remind people that Winter Is Coming.

12. Why In-Person Events Embody The Fundamentals Of Marketing

Back to the basics. See how in-person events not only drive key marketing metrics but also create complete movements in and of themselves. Snap. Crackle. Pop.

13. Measuring Event ROI and Marketing Attribution

Follow the money and see where it leads. On the surface, determining event ROI seems pretty simple. Money in, money out, right? Of course, event ROI is anything but simple. Learn how to set ROI goals, implement ROI models, accurately attribute marketing revenue and more in this thorough guide.

14. 15 Awesome Event Software Integrations for Event Marketers

Go go gadget email workflow. Whether you’re in need of a more streamlined registration process or an efficient contact tracking system, event software integrations are here to help. It's time to tap into your inner Inspector Gadget and discover what sort of integrations are at your disposal.

15. Event Marketing Wisdom from 12 Social Media Experts

Trust them, they're experts. According to Content Marketing Institute, Hubspot, Social Media Examiner, and Regalix—social media is one of the most important marketing channels out there for both B2C and B2B companies. Nowhere is there more opportunity to convert online communities into offline ones than with in-person events. Learn how to get more out of your Twitter, LinkedIn, Facebook and YouTube event marketing strategies with the guidance of these 12 experts.

16. What Event Organizers Can Steal from the Oscars

Steal like an event marketer. Every year the Oscars broadcasts to over 30 million households around the world and bring in over $90 million in revenue. But before the Oscars was an international sensation, it was just a small gathering in Hollywood. Here's what you can "borrow" from the Oscars' rise to fame and apply to your own event strategy.

17. Five Event Planning Tools Perfect for Event Agencies

Push back on the pressure pushing down on you. Time is valuable when planning events. This is doubly so for event agencies. Here are 5 tools that will help you to better serve your clients, while working smarter. Hey, some of these tools might even help you grow your event agency business.

18. The CMO's Guide to Account-Based Event Marketing

Make Robin Hood jealous. Today, 80% of marketers measuring ROI say that account-based marketing (ABM) outperforms other marketing investments (ITSMA). Meanwhile, 84% of marketing leaders find ABM to have “significant benefits to retaining and expanding existing client relationships" (Alterra Group). Learn how ABM can apply to your event marketing strategy.

19. How to Hire And Train Your First Event Marketer

No event marketer is an island. At some point in your event marketing career, you're going to need some help. In this blog we take a look at what goes into finding, hiring, and training the event marketer of your dreams.

20. Live Event Lead Generation Guide: Advice from Marketing Gurus

Don't bury the lead. We spoke with event marketers from a variety of industries and sectors—from large data analytics corporations to grassroots marketers—to discover what their years of experience have taught them about lead generation and live events. Featuring visionaries from Looker, InsightSquared and more.

For more even more awesome event resources, click the button below.Your brain will thank you.

from Cameron Jones Updates https://blog.bizzabo.com/top-event-marketing-blog-posts-2017

0 notes

jessicakehoe · 5 years ago

Text

How to Survive Social Distancing and Self-Isolation

Buckle up, we’re in for a challenging road ahead. With cities and entire countries going into lockdown around the world in an effort to counter the spread of the novel coronavirus, people are retreating into their homes for self-isolation. Thus far, it seems to be the best measure to control the pandemic. But while we’re all doing our part by social distancing and remaining home-bound, let’s face the facts: it’s not easy. We are social beings by nature and self-imposed isolation will be difficult to get used to.

“We know that loneliness is detrimental to emotional and physical well being. There’s a lot of evidence about that,” Dr Joanne Wood, a professor of psychology at University of Waterloo whose work focuses on interpersonal interactions and close relationships, says over the phone. In our current situation though, she says “there’s a sense that we’re all in this together and that can make people feel connected even if they’re staying home alone.”

Read on for tips on how to survive the next few weeks.

Hang out—virtually!—with friends

Schedule FaceTime, Skype or Zoom sessions with friends and family, either one-on-one or in groups. It’s the best way to maintain regular social contact without stepping outside. “There are statistics [that] say loneliness can be even worse than smoking for physical health,” says Dr Wood. “So we know social connection is vital to staying well. People’s immune responses are better if they’re socially connected. There’s evidence of that as well.”

Aside from catch-up sessions with friends via a myriad of apps and services, Dr Wood also suggests using technology to cook, watch movies or engage in other activities in conjunction with a friend. “Last night I watched a movie with a friend – we were in different places, but we had our phones on and we were watching the same movie at the same time. So there are ways that people can stay connected thanks to today’s technology.”

Try out new recipes

Head over to Food52, Bon Appetit or any of your frequently bookmarked food sites for recipes involving beans, legumes and other pantry items. Stock up on items with a long shelf life and experiment with recipes that use those ingredients. Baking also requires mostly pantry items, aside from fresh eggs and dairy, so now’s the time to try your hand at whipping up some comfort foods like cookies, cakes and banana bread. And when it comes to produce, Goop recently posted a handy cheat sheet with tips on how to stretch the shelf life of fresh ingredients as well.

View this post on Instagram

We’re so grateful to work with our food editor, @caitomalley: Here are some tips she shared with the team about what to do with your fresh produce and how to stretch shelf life. We loved it so much, we wanted to share with you, too. (Swipe for her advice).⁣ ⁣ P.S. The best way to freeze stuff for future use is this method: 1) Break down whatever you’re freezing into smallish pieces (they’ll freeze and defrost faster this way), 2) spread them out on a sheet tray (or a plate, basically just a flat surface that can handle the freezer), and 3) let them freeze for about an hour. Once they’re frozen, transfer to a freezer-proof airtight bag. Now your stuff won’t be stuck in a huge clump, and you can use it as needed.

A post shared by goop (@goop) on Mar 16, 2020 at 2:42pm PDT

Catch up on books, TV and movies

With all this free time on our hands, it’s the perfect time to dive into a book or TV show that requires a solid time commitment. We rounded up 10 such pop culture items, like the Harry Potter books, the seven-season run of Veep, and the three-hour long Irishman for you to sink your teeth into. When else will you have a solid stretch of interrupted hours to get through these guilt-free?

Meditate daily

Self-isolation compounded with anxiety about the growing health crisis are not a great combination. Set aside a chunk of time—anything from a few minutes up to 30—each morning to meditate either on your own (if you’re not a beginner), or with the help of an app like Calm or Headspace. The New York Times also has a helpful guide on how to get you started. According to the Times, meditation is known to “reduce stress, increase calmness and clarity and promote happiness.” All of which is needed now more than ever.

Engage in regular exercise

Exercise has been proven to alleviate stress and strengthen immunity, so even with gyms and workout studios shutting down, it’s important to keep moving. Try to step out for a short walk each day to get some fresh air, but be sure to avoid crowded areas. For workouts at home, there are plenty of options from apps to live-streamed workouts. Check out our roundup of at-home workout options here.

Donate to local businesses

It’s easy to feel panicked about the future of our community, city and country as a result of this pandemic. But even from the confines of your home, there are ways in which you can help. Support local businesses, which will be the hardest hit during this period. Buy a gift card to your favourite neighbourhood cafe, spa or bookstore which means they get an influx of money now, even though you’ll only redeem it later. And for those fortunate enough to have the means to stock their kitchens and keep themselves safe and entertained through this crisis, it’s a civic responsibility to help out those less fortunate. Take a leaf from Blake Lively and Ryan Reynolds’ book and donate to Food Banks Canada to help get low-income families through this difficult time.

I think we can all agree, Covid-19 is an asshole. If you can help, visit, https://t.co/gDZHbYYurJ and/or https://t.co/2fserjQQQs pic.twitter.com/4rb4WpoDKo

— Ryan Reynolds (@VancityReynolds) March 16, 2020

Take care of your mental health

Reach out for counselling or therapy if you’re feeling overwhelmed by the news or by the loneliness of self-isolation. There are affordable services and helplines across Canada that offer support via text, phone or video. Head over to our roundup of resources here, and make sure to reach out if you’re feeling stressed, anxious or depressed with the current state of events.

The post How to Survive Social Distancing and Self-Isolation appeared first on FASHION Magazine.

How to Survive Social Distancing and Self-Isolation published first on https://borboletabags.tumblr.com/

0 notes

silkloss7-blog · 6 years ago

Text

Toasted Cheese Rounds

Its hard to believe that here we are on the last day of 2018! I wonder what the new year will bring to each of us. Good things I hope. I know I have a new book coming out shortly. This one is about half the size of the last one, but I have had nothing but good reports on it, so I am hopeful that it will also be a success, fingers crossed!

So that is one good thing to look forward to, on my part at least. I try always to look at each new year as an opportunity. I am not one much for making resolutions and such. If I can end the year having done something good, and being a little bit better than I was the year before, then I call that year a success!

I have never been one much for going out on New Years Eve. It was always a bit cost prohibitive for us My parents always went to a dance each year. As children, we would be just as excited to ring in the New Year as they were. But that was mainly because we knew they would bring us home a party hat and a noise maker to play with the next day. (We were never allowed to play with them much until the 2nd of January due to headaches and such, lol)

Normally what we did when the children were growing up was to have a finger food buffet and watch a few movies that they enjoyed and then watch Dick Clark's Rocking New Years Eve. My ex husband always had to work New Years Eve, so the children and I partied all on our own. We didn't mind. We enjoyed each others company and some delicious food. It was all good!

my Smoked Salmon Spread was another favourite. There would be chips and dips, and pizza rolls, etc. A veritable finger food feast!

Finger food actually takes longer to make than a meal would. Its all the picky bits. I remember when I worked at the Manor, I had to put together a finger food buffet for 200 when their daughter graduated, and that was tons of work. I was working for days and days to get ready for that one!

I relied heavily on things that I could make ahead and freeze on trays that I was then able to take out and cook on the day. Tasty nibbles such as these Toasted Cheese Rounds!

These are so quick and easy to make, and very easy to make ahead and freeze (if you need to).

They basically only use three ingredients, four if you count the baguette rounds.

Grated cheese, mayonnaise and chopped spring onions. The original recipe called for twice as much mayonnaise, but I have cut it way back and they work fine with half the amount. I would not use low fat mayo. You just mix together all the ingredients and then spread the mixture onto French bread rounds and bake. Easy Peasy!

The end result are hot, baked, crispy, cheese rounds of deliciousness! Quick, easy and tasty. I call these triple winners!

Yield: 40Author: Marie RaynerPrint Recipe

With ImageWithout Image

Toasted Cheese Rounds

prep time: 10 minscook time: 15 minstotal time: 25 mins

A quick, easy and delicious nibble for celebrations and get togethers.

ingredients:

220g good quality mayonnaise (1 cup)

240g grated strong cheddar cheese (2 cups)

60g grated Parmesan cheese (1/3 cup)

1 bunch spring onions, trimmed and minced

40 (1/2 inch thick) slices of baguette bread

instructions:

Preheat the oven to 180*C/350*F/ gas mark 4. Mix the mayonnaise, both cheeses and the onions together in a bowl, mixing together well. Spread on one side of each bread round and place, cheese side up onto baking trays. Bake in the preheated oven for 15 minutes, or until bubbling and golden brown. Serve immediately.

Note - You can make ahead and just bake as needed. You can also freeze these unbaked in a single layer and pop them into the oven frozen, baking as above. They will take slightly longer to bake.

Oh boy but these are some good. I even like them cold and leftover the day after, but then again, I am a bit of a Glutton. (Aren't we all to some degree!) Whatever . . . Bon appetit and Happy New Year!

Source: https://theenglishkitchen.blogspot.com/2018/12/toasted-cheese-rounds.html

0 notes

unwritrecipes · 7 years ago

Text

Foolproof Parker House Rolls

So, you’d like to make homemade rolls for the holiday next week but you’re feeling a little intimated. Or maybe you make the same rolls year in, year out and you’re looking to change things up. Or maybe you just love Parker House rolls. Whatever the reason, these classic little mini rolls are sure to please and fun to make!

Before we talk about the virtual foolproofness of these (is that a word?), let’s talk about what a Parker House roll actually is. These first appeared way back in the 1870’s when, as most brilliant things are, they were accidentally “invented” at the Parker House Hotel in Boston. Apparently, an angry chef threw unfinished rolls into the oven and the result are these buttery, delightful, little folded rolls.

And while they look complicated and fancy, they are in fact, incredibly forgiving. Every single time I’ve made these, I’ve done something wrong and the rolls have still turned out just right. The first time I cut the dough pieces wrong, another time I forgot to warm up my vegetable shortening (I keep it in the freezer) another time I forgot to add the last half cup of flour and added it in as I kneaded the dough and the rolls were still perfect. These guys are indestructible! I I promise you can do it. Here’s how:

Once the dough has risen and you’ve punched it down, you divide it into four equal pieces and then roll out each piece into a longish rectangle. Then you use a ruler to cut that rectangle into three even strips.

Next you cut each strip into three even pieces and brush half of each piece with a little melted butter,

And fold each piece over in half so that the dough without the butter extends over the edge just a bit.

Then you line those pieces in the pan, shingling them as you go and repeat the whole process with the rest of the dough, brushing the whole thing with some more melted butter. The whole thing goes into the fridge for a short chill and then you bake.

A short while later, with your house smelling like the best bakery in the world, you pull that pan out of the oven, brush on some more melted butter (did I mention these are buttery?) and sprinkle on some flaky sea salt. That’s it!

You can make them early in the day, keep them in the pan and just reheat for a few minutes while you’re setting out all your other dishes, ‘cause these are best when warm. They get sort of fluffy!

Flaky, light and as I think I may have already said, buttery, these are the perfect addition to your Thanksgiving table.

They are also amazing when split open and toasted so you might want to hide a few for breakfast the next day! No matter what you do, you can’t go wrong. In other words, they’re foolproof!!

Foolproof Parker House Rolls

Makes 3 dozen rolls

Prep Time: 20 minutes, plus 2 hours for dough to chill in total and about 15-20 minutes to roll out dough and assemble in pan.

Ingredients

2 1/4 teaspoons active dry yeast (one package)

1/4 cup warm water (110-115ºF)

1 cup whole milk

1/4 cup vegetable shortening (I use Crisco)

3 tablespoons sugar

1 1/2 teaspoons kosher salt

1 large egg, room temperature

3 1/2 cups unbleached, all-purpose flour, plus additional for dusting surface when rolling out

1/4 cup unsalted butter, plus an additional 2-3 tablespoons butter for brushing on rolls at end

Flaky sea salt (like Maldon’s) for sprinkling on baked rolls (optional)

The Recipe

Whisk the yeast with the warm water in a small bowl and let stand 5 minutes. It should look frothy. If it doesn’t, check that your yeast has not expired or that the water was too hot. If so, start again.

While the yeast is sitting, heat the milk in a small saucepan over low heat, until just warm. While milk is heating, mix the shortening, sugar and salt in a large bowl. Pour the warm milk over it and use a whisk to combine—it’s ok if the shortening doesn’t fully melt, but try to break up any big clumps. Now, whisk in the yeast mixture and the egg. Use a wooden spoon to stir in the flour all at once. It will be sticky.

Turn the dough out onto a floured board or counter and flour your hands. Knead for 4-5 minutes, adding a bit more flour as needed if it’s really sticky, until the dough is smooth and forms a ball. Lightly oil a bowl and place the ball of flour into it, turning to coat. Cover the bowl loosely with plastic wrap and let sit in a warm spot for 1 1/2 hours, until doubled in bulk. No need to wash the board as you will be using it again.

When dough has risen, preheat oven to 350º. Melt the 1/4 cup butter. Use a pastry brush to brush some of the melted butter all over a 9x13-inch baking pan and set aside.

Remove the plastic wrap and punch down the dough in the bowl. Transfer the dough to the floured board and use a sharp knife to cut into 4 equal pieces. Working with one piece at a time, use a rolling pin to roll out the dough into a 12x6-inch rectangle. Use a ruler to make three 2-inch wide strips. Now cut each strip into 3 equal pieces, so that you have 9 pieces of dough. Brush half of each piece with a little melted butter and fold the unbuttered side over the buttered side so that about 1/4 of the dough hangs over. Place the pieces in the prepared pan, with the folded edge against the short edge of the dish—you will wind up eventually with 9 rows of 4. Shingle the rows as needed to fit. Repeat with the remaining 3 pieces of dough. Brush the tops of the rolls with some more melted butter, cover loosely with plastic and chill for at least 30 minutes and up to 6 hours.

Bake rolls for 25-35 minutes, until deeply golden. Right before rolls are done, melt the remaining few tablespoons of butter and brush the tops of the rolls immediately upon removing the pan from the oven. Sprinkle a little of the flaky sea salt over the top. Let cool a bit, pull apart and serve. These are best on the day you make them but you can definitely make them the day ahead, leave in the pan, cover well and chill. Then reheat in a low oven before serving. Leftovers are great toasted.

Enjoy!

Note: Recipe adapted from an old issue of Bon Appetit Magazine.

#Active Dry Yeast #Warm Water #Milk #Vegetable Shortening #Sugar #Kosher Salt #Egg #Flour #Butter #Flaky Sea Salt

0 notes

theoutdoorpursuit · 7 years ago

Text

Hunters In Camo Eating Lunch: The Scouting Days Of Summer and VA BBQ

Hunting and Fishing is hard. Too often we head out to the woods or traverse bodies of water, glowing with optimism and anticipation of the animals we intend to encounter. And too often are we left with nothing to show. Just a bad sunburn and some sleep deprivation. That’s why I adopted the ritual, success or failure, to find a local lunch spot post hunt, to nurse our wounds or celebrate our conquest. Be it a burger, some smokey barbeque, breakfast pizza… You name it. Whatever the local spot’s best dish has to offer. Whether you ended your adventure in victory or defeat here’s an idea for some mouth pleasure indulgement. Bon Appetit.

Finally... Fall is but around the corner and hunting season is so close that I’m already having nightmares about falling out of my treestand.

Everyone knows that its the preparation in the off-season that generates results in October and November. And when one scouts hard, he is rewarded with Barbeque, or at least that’s how I see it.

At the end of the day scouting is work. I wish I was more excited about spending time in the outdoors, but it’s stressful. “The entirety of October maybe even November rests upon this trip,” I foolishly think inside my head. This is of course wrong, I’ve never in my time used a hunting spot I scouted in the Summer throughout the entirety of a season. Generally its a place to start and gain knowledge from. And so, in the dreadful heat of the Summer sun and the buzz of the mosquitos in your ear, you press on through thick vegetation as if your season depended on it.

We set out on I-95 North towards a patch of public land in Central Virginia with a loaded list of possible places of interest thanks to some cyber scouting on my OnX map app.

The heat, the bugs, tall grass and shrubs, all this for a chance to ultimately stumble upon some fresh poop. You hope the currently empty landscape is empty of hunters come opening day. Is the tree big enough for my climber? Would the deer be walking this way or that way? Can we make it back here in time before sunrise?

Often times you leave a scouting trip with more questions than answers and that’s simply the beauty of it. You now have a mental image of your future hunting spot that you can play over and over… and over in your head until opening morning.

Our scouting trips were tough, but promising. We found some signs, some good setups, bumped some deer, and overall I left exhausted, but enthused. While the public land looked promising for deer, the local surroundings lacked an authentic, non-chain restaurant. Fortunately for us, we were a quick 40 minute drive from home, seemingly short for a typical hunting/fishing trip. We would indulge in a hometown favorite. A little slice of heaven I hadn’t had in ages… Virginia Barbeque.

Virginia Barbeque is but a 10 minute walk from my house so I’ll be honest that I am most definitely biased. There are many incredible BBQ joints in the Richmond area such as the infamous Buz and Neds and the newly emerging Texas joint ZZQ, but if you’re looking for a quick bite and some solid Que, VA BBQ can’t be beat. With multiple locations in Midlothian, Lakeside, and Ashland, if you’re in the greater Richmond area you’re never too far from some succulent bake beans and a mouth watering BBQ sandwich. Virginia Barbeque has all your favorite sauces from tangy North Carolina style, sweet Virginia sauce, and a spicy Texas blend. Southern slaw, St. Louis smoked ribs, baked beans, and cornbread muffins all up for grabs at a reasonable price. And if you’re a regular like myself you might be interested in their combo punch card that results in a free combo after five punches, Tuesdays being double punch days.

While I am enthusiastic about enjoying the local grub after a hunt/scouting/fishing excursion, it’s always nice to grab something close to home that you’ll know from experience will hit the spot. For one you get to change out of your gear in order to avoid the stares from other BBQ dwelling onlookers.

After a long day in the sun I grabbed my usual, a pint of NC style pulled pork barbeque and a side of baked beans. I took it home where I could enjoy the fruits of my labor in setting I’m most comfortable, on my couch in my underwear. Old faithful proved once again to be well..faithful. It never blows my socks off, perhaps because I wasn’t wearing any, but the morale of this story is that I was satisfied like I knew I would be. Overall dining experience 6.3/10.

The take home message today is that sometimes in hunting and in dining, stick to what you know and love. If you go out searching for that elusive hunting spot or the best Barbeque in the state, nine times out of ten you’re left with nothing. Be grateful for what you got. A doe on the ground is better than an empty freezer and a BBQ sandwich is better than no sandwich at all. Don’t go chasing waterfalls as the lyrical poets TLC once taught me.

#bbq #scouting #deerseason #deerhunting #vabbq

0 notes

alysselauren · 7 years ago

Text

Anabolic Cooking Review

https://www.youtube.com/watch?v=iXbR6xPAvHQ

https://www.youtube.com/watch?v=JSKHNOpy5BM

https://www.youtube.com/watch?v=5BcJJ98Bl2E

https://www.youtube.com/watch?v=-V6P-Pub0dk

https://www.youtube.com/watch?v=2p7OfXgMq80

For most individuals, mealtime is simply that – the time we sit at the table (or restaurant) and soak up whatever meal we’ve made or bought. And, rarely do we tend to get excited regarding it, especially if we tend to’re busy throughout the day, and just need to plop some food on the table. For those folks reading this review into operating out and/or bodybuilding – whether we tend to wish to compete or just feel better regarding our physiques, mealtime will be a little bit of a drag. And a drain. And BORING. Yup. Another chicken breast. Or, Yup. Some more egg whites. Yummy yummy. NOT! Hence the importance of Anabolic Cooking! And then, for most individuals – not everyone, but most – not a ton of thought goes into the price of that food, that is, how much protein is in the meal, how much fat, sugars, and web carbs are within the meal. Now, for people who are working to build up muscle to induce ripped, and, as I said whether for his or her own self worth or to compete in bodybuilding competitions, food and mealtimes is completely different. Or, it ought to be completely different. To be sure, bodybuilders have totally different nutritional needs than others, as a result of in order to create muscle the approach bodybuilders do, you wish to feed yourself with additional protein and fewer refined carbs than you would find within the Standard American Diet (SAD). And, truth be told, the SAD sucks anyway. You recognize it, I recognize it, and everybody standing at the counter of Mickey-D’s is aware of it. And they in all probability know nothing regarding Anabolic Cooking. A ton of standard people (that's, non-bodybuilder sorts) struggle with their diets and the obesity epidemic that haunts this country (that being the nice previous USA). I recognize that and our Anabolic Cooking review team knows that. But, today I have to turn my head removed from that issue as a result of I wish to deal with the food needs of the bodybuilder. Anabolic Cooking review A lot of Information Regarding Anabolic Cooking Which brings me to this: There could be a great cookbook out there referred to as “Anabolic Cooking,” written by renowned “muscle cook” Dave Ruel. Currently, since you are probably into fitness or bodybuilding I grasp you’re already aware that you need calories – however the proper ones. You know you would like lean sources of protein (yeah, I sort of a ribeye or prime rib too – however you know furthermore I do this too much of that isn’t going to assist the cause!). Which’s why thus several of us just use protein powders or the ever present poached or grilled chicken breast. But, what Dave Ruel has done is take the boredom out of our mealtimes. And, he is not JUST giving us recipes for variety. He features a keen understanding of how to make healthy meals to enhance muscle-building which conjointly promote lean muscle mass while helping the body quickly drop the fat. Our review team likes how he is a step-by-step reasonably guy, and also includes the ever necessary nutritional analysis of everything within the book (e.g. how many grams of protein, carbs, and fat are in every serving). This makes it a heap easier for us to arrange and track what’s taking place the hatch. The Anabolic Cooking Book The book holds 200 recipes that he included because they checked all the boxes: The recipe needed to be simple to arrange, it had to be delicious, and it had to assist promote muscle gain and fat loss.Anabolic Cooking Review - Grab your Copy Here Pretty straightforward, huh? Well, you and i both recognize that neither of us have the time to figure this out for ourselves. Left to my own devices, I’m simply going to gack down another egg white shake or something. And frankly, I’m tired of that. But, I need to remain on the course for my own personal reasons – while I’ll (probably) never be Mr. Olympia, nor does my wife have any interest in competing in a very bikini competition (too unhealthy on behalf of me!) – however our team found that anabolic cook has really helped us to be proactive in meal planning, and now we grasp we tend to’re eating correctly. The Author Of Anabolic Cooking Dave Ruel of Anabolic Cooking even provides us the meal plans, so extremely, the guesswork is GONE. This saves a boatload of time. And your kids can like the food too (I’m guessing probably more than the broccoli and chicken breasts). One a lot of issue – whether or not you aren’t a bodybuilder, you've got nothing to lose by eating for lean muscle gain and excess fat loss. Right? Therefore hopefully you enjoyed out Anabolic Cooking review by, and if what he says makes as abundant sense to you as it will for me, then: purchase the book here. You’ll get it via an instant download. Bon appetite! Hopefully our review helps you opt if this is often the correct product for you!

#AnabolicCookingReview

0 notes

ohmygodsun · 7 years ago

Text

Anabolic Cooking Review

https://www.youtube.com/watch?v=iXbR6xPAvHQ

https://www.youtube.com/watch?v=JSKHNOpy5BM

https://www.youtube.com/watch?v=5BcJJ98Bl2E

https://www.youtube.com/watch?v=-V6P-Pub0dk

https://www.youtube.com/watch?v=2p7OfXgMq80

For most folks, mealtime is merely that – the time we have a tendency to sit at the table (or restaurant) and absorb whatever meal we tend to’ve created or bought. And, rarely do we have a tendency to get excited concerning it, especially if we have a tendency to’re busy throughout the day, and just have to plop some food on the table. For those people reading this review into working out and/or bodybuilding – whether or not we tend to want to compete or simply feel higher about our physiques, mealtime can be a little bit of a retardant. And a drain. And BORING. Yup. Another chicken breast. Or, Yup. Some more egg whites. Yummy yummy. NOT! Hence the importance of Anabolic Cooking! And then, for most folks – not everybody, but most – not a ton of thought goes into the price of that food, that's, how much protein is during the meal, how much fat, sugars, and web carbs are within the meal. Now, for individuals who are operating to build up muscle to induce ripped, and, as I said whether for his or her own self-worth or to compete in bodybuilding competitions, food and mealtimes is different. Or, it should be totally different. To be positive, bodybuilders have completely different nutritional desires than others, because so as to make muscle the way bodybuilders do, you would like to feed yourself with a lot of protein and fewer refined carbs than you would find in the Standard American Diet (SAD). And, truth be told, the SAD sucks anyway. You know it, I grasp it, and everyone standing at the counter of Mickey-D’s is aware of it. And they in all probability grasp nothing concerning Anabolic Cooking. A ton of normal folks (that's, non-bodybuilder sorts) struggle with their diets and also the obesity epidemic that haunts this country (that being the nice old USA). I know that and our Anabolic Cooking review team is aware of that. But, nowadays I have to flip my head removed from that issue as a result of I wish to address the food desires of the bodybuilder. Anabolic Cooking review More Information About Anabolic Cooking And that brings me to the current: There may be a nice cookbook out there called “Anabolic Cooking,” written by renowned “muscle cook” Dave Ruel. Currently, since you're probably into fitness or bodybuilding I apprehend you’re already aware that you would like calories – however the correct ones. You recognize you need lean sources of protein (yeah, I sort of a ribeye or prime rib too – however you know plus I do that too much of that isn’t going to help the cause!). And that’s why thus several people just use protein powders or the ever present poached or grilled chicken breast. However, what Dave Ruel has done is take the boredom out of our mealtimes. And, he is not SIMPLY giving us recipes for variety. He has a keen understanding of how to create healthy meals to boost muscle-building and that conjointly promote lean muscle mass while serving to the body quickly drop the fat. Our review team likes how he could be a step-by-step reasonably guy, and additionally includes the ever vital nutritional analysis of everything in the book (e.g. how several grams of protein, carbs, and fat are in each serving). This makes it a ton easier for us to set up and track what’s taking place the hatch. The Anabolic Cooking Book The book holds two hundred recipes that he included as a result of they checked all the boxes: The recipe needed to be simple to arrange, it needed to be delicious, and it had to help promote muscle gain and fat loss.Anabolic Cooking Review - Grab your Copy Here Pretty simple, huh? Well, you and that i each understand that neither people have the time to figure this out for ourselves. Left to my own devices, I’m just going to gack down another egg white shake or something. And frankly, I’m tired of that. However, I wish to stay on the course for my own personal reasons – while I’ll (most likely) never be Mr. Olympia, nor will my wife have any interest in competing in a bikini competition (too dangerous for me!) – but our team found that anabolic cook has really helped us to be proactive in meal planning, and now we grasp we have a tendency to’re eating correctly. The Author Of Anabolic Cooking Dave Ruel of Anabolic Cooking even gives us the meal plans, so really, the guesswork is GONE. This saves a boatload of time. And your children will just like the food too (I’m guessing most likely a lot of than the broccoli and chicken breasts). One a lot of factor – even if you aren’t a bodybuilder, you've got nothing to lose by eating for lean muscle gain and excess fat loss. Right? So hopefully you enjoyed out Anabolic Cooking review by, and if what he says makes as much sense to you because it does for me, then: buy the book here. You’ll get it via a second download. Bon appetite! Hopefully our review helps you decide if this is often the correct product for you!

#AnabolicCookingReview

0 notes

oh-dirtymaggiemae · 7 years ago

Text

Anabolic Cooking Review

https://www.youtube.com/watch?v=iXbR6xPAvHQ

https://www.youtube.com/watch?v=JSKHNOpy5BM

https://www.youtube.com/watch?v=5BcJJ98Bl2E

https://www.youtube.com/watch?v=-V6P-Pub0dk

https://www.youtube.com/watch?v=2p7OfXgMq80

For many people, mealtime is merely that – the time we tend to sit at the table (or restaurant) and soak up whatever meal we have a tendency to’ve created or bought. And, rarely do we have a tendency to get excited regarding it, especially if we have a tendency to’re busy during the day, and simply should plop some food on the table. For those people reading this review into working out and/or bodybuilding – whether we have a tendency to wish to compete or simply feel better regarding our physiques, mealtime will be a bit of a retardant. And a drain. And BORING. Yup. Another chicken breast. Or, Yup. Some a lot of egg whites. Yummy yummy. NOT! Hence the importance of Anabolic Cooking! And then, for most people – not everybody, however most – not a heap of thought goes into the price of that food, that is, how much protein is in the meal, how a lot of fat, sugars, and web carbs are in the meal. Currently, for people who are working to make up muscle to get ripped, and, as I said whether for his or her own self-worth or to compete in bodybuilding competitions, food and mealtimes is different. Or, it ought to be different. To be certain, bodybuilders have different nutritional desires than others, because so as to create muscle the manner bodybuilders do, you wish to feed yourself with additional protein and fewer refined carbs than you would notice within the Standard American Diet (SAD). And, truth be told, the SAD sucks anyway. You recognize it, I know it, and everybody standing at the counter of Mickey-D’s is aware of it. And they probably understand nothing regarding Anabolic Cooking. A ton of normal individuals (that's, non-bodybuilder varieties) struggle with their diets and the obesity epidemic that haunts this country (that being the nice previous USA). I grasp that and our Anabolic Cooking review team knows that. But, these days I even have to turn my head far from that issue as a result of I wish to address the food desires of the bodybuilder. Anabolic Cooking review Additional Information Concerning Anabolic Cooking And that brings me to this: There may be a great cookbook out there called “Anabolic Cooking,” written by renowned “muscle cook” Dave Ruel. Now, since you're most likely into fitness or bodybuilding I know you’re already aware that you would like calories – however the proper ones. You recognize you need lean sources of protein (yeah, I like a ribeye or prime rib too – however you know also I try this too much of that isn’t going to help the cause!). And that’s why so several people just use protein powders or the ever-present poached or grilled chicken breast. However, what Dave Ruel has done is take the boredom out of our mealtimes. And, he isn't JUST giving us recipes for variety. He includes a keen understanding of how to make healthy meals to enhance muscle-building and that additionally promote lean muscle mass while serving to the body quickly drop the fat. Our review team likes how he could be a step-by-step quite guy, and additionally includes the ever vital nutritional analysis of everything within the book (e.g. how many grams of protein, carbs, and fat are in each serving). This makes it a heap easier for us to arrange and track what’s taking place the hatch. The Anabolic Cooking Book The book holds two hundred recipes that he included as a result of they checked all the boxes: The recipe had to be simple to arrange, it had to be delicious, and it had to help promote muscle gain and fat loss.Anabolic Cooking Review - Grab your Copy Here Pretty straightforward, huh? Well, you and that i both recognize that neither folks have the time to work this out for ourselves. Left to my very own devices, I’m simply going to gack down another egg white shake or one thing. And frankly, I’m bored with that. However, I need to remain on the course for my very own personal reasons – although I’ll (probably) never be Mr. Olympia, nor does my wife have any interest in competing in a bikini competition (too dangerous for me!) – however our team found that anabolic cook has extremely helped us to be proactive in meal coming up with, and now we apprehend we tend to’re eating correctly. The Author Of Anabolic Cooking Dave Ruel of Anabolic Cooking even gives us the meal plans, thus very, the guesswork is GONE. This saves a boatload of your time. And your children can just like the food too (I’m guessing in all probability a lot of than the broccoli and chicken breasts). One a lot of issue – even if you aren’t a bodybuilder, you have nothing to lose by eating for lean muscle gain and excess fat loss. Right? Therefore hopefully you enjoyed out Anabolic Cooking review by, and if what he says makes as much sense to you because it does on behalf of me, then: purchase the book here. You’ll get it via an instant download. Bon appetite! Hopefully our review helps you opt if this can be the correct product for you!

#AnabolicCookingReview

0 notes

weswegen · 7 years ago

Text

Anabolic Cooking Review

https://www.youtube.com/watch?v=iXbR6xPAvHQ

https://www.youtube.com/watch?v=JSKHNOpy5BM

https://www.youtube.com/watch?v=5BcJJ98Bl2E

https://www.youtube.com/watch?v=-V6P-Pub0dk

https://www.youtube.com/watch?v=2p7OfXgMq80

For most people, mealtime is simply that – the time we tend to sit at the table (or restaurant) and absorb whatever meal we tend to’ve created or bought. And, rarely do we get excited concerning it, particularly if we have a tendency to’re busy during the day, and just must plop some food on the table. For those folks reading this review into working out and/or bodybuilding – whether we tend to wish to compete or just feel better concerning our physiques, mealtime can be a bit of a problem. And a drain. And BORING. Yup. Another chicken breast. Or, Yup. Some additional egg whites. Yummy yummy. NOT! Hence the importance of Anabolic Cooking! And then, for many people – not everybody, however most – not a ton of thought goes into the value of that food, that is, how much protein is during the meal, how a lot of fat, sugars, and net carbs are within the meal. Currently, for individuals who are operating to make up muscle to induce ripped, and, as I said whether or not for his or her own self esteem or to compete in bodybuilding competitions, food and mealtimes is different. Or, it ought to be completely different. To be sure, bodybuilders have different nutritional wants than others, as a result of so as to build muscle the approach bodybuilders do, you wish to feed yourself with a lot of protein and fewer refined carbs than you would realize in the Standard American Diet (SAD). And, truth be told, the SAD sucks anyway. You know it, I know it, and everybody standing at the counter of Mickey-D’s is aware of it. And they probably recognize nothing regarding Anabolic Cooking. A ton of normal folks (that is, non-bodybuilder sorts) struggle with their diets and therefore the obesity epidemic that haunts this country (that being the good previous USA). I know that and our Anabolic Cooking review team is aware of that. However, today I even have to flip my head away from that issue because I need to handle the food wants of the bodybuilder. Anabolic Cooking review A lot of Information About Anabolic Cooking Which brings me to the current: There may be a nice cookbook out there called “Anabolic Cooking,” written by renowned “muscle cook” Dave Ruel. Currently, since you're in all probability into fitness or bodybuilding I grasp you’re already aware that you need calories – but the correct ones. You recognize you need lean sources of protein (yeah, I like a ribeye or prime rib too – but you recognize and I do that too much of that isn’t going to assist the cause!). Which’s why so many of us just use protein powders or the ever-present poached or grilled chicken breast. But, what Dave Ruel has done is take the boredom out of our mealtimes. And, he isn't SIMPLY giving us recipes for variety. He incorporates a keen understanding of how to form healthy meals to boost muscle-building which also promote lean muscle mass while serving to the body quickly drop the fat. Our review team likes how he could be a step-by-step quite guy, and also includes the ever necessary nutritional analysis of everything within the book (e.g. how several grams of protein, carbs, and fat are in each serving). This makes it a ton easier for us to plan and track what’s happening the hatch. The Anabolic Cooking Book The book holds two hundred recipes that he included as a result of they checked all the boxes: The recipe needed to be simple to organize, it needed to be delicious, and it had to help promote muscle gain and fat loss.Anabolic Cooking Review - Grab your Copy Here Pretty straightforward, huh? Well, you and that i each know that neither folks have the time to work this out for ourselves. Left to my own devices, I’m simply visiting gack down another egg white shake or something. And frankly, I’m bored with that. However, I need to stay on the course for my very own personal reasons – although I’ll (probably) never be Mr. Olympia, nor will my wife have any interest in competing in a very bikini competition (too unhealthy on behalf of me!) – however our team found that anabolic cook has extremely helped us to be proactive in meal coming up with, and now we have a tendency to grasp we have a tendency to’re eating correctly. The Author Of Anabolic Cooking Dave Ruel of Anabolic Cooking even offers us the meal plans, thus extremely, the guesswork is GONE. This saves a boatload of time. And your youngsters can just like the food too (I’m guessing most likely additional than the broccoli and chicken breasts). One additional factor – even if you aren’t a bodybuilder, you've got nothing to lose by eating for lean muscle gain and excess fat loss. Right? Thus hopefully you enjoyed out Anabolic Cooking review by, and if what he says makes as a lot of sense to you because it does on behalf of me, then: buy the book here. You’ll get it via an immediate download. Bon appetite! Hopefully our review helps you choose if this is the right product for you!

#AnabolicCookingReview

0 notes