Site 27 all the way forward on double pull through
$37.00 no instructions, no WiFi password, no receipt
Exit 23 WV
poor attitude
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Thursday, April 21, 2016
Wednesday, April 20, 2016
Sunday, April 17, 2016
Saturday, April 16, 2016
Splenda
The Center for Science in the Public Interest downgrades safety of #Sucralose (Splenda), from gcautionh to gavoidh ow.ly/ZK8b0
Wednesday, April 13, 2016
Dirty Dozen
The 'Dirty Dozen' Produce Named Worst for Pesticide Exposure
- By DR. GRETCHEN WINTER
Apr 13, 2016, 5:21 PM ET
Strawberries Top List of Produce With the Most Pesticides SHARES
Those tart, sweet strawberries youfre eating this summer may be putting more than antioxidants in your system. The Environmental Working Group (EWG) declares strawberries the worst culprit for pesticide exposure this year, demoting the worst offender for the last five years, apples, to second place.
The gDirty Dozenh list, updated annually by the EWG, outlines which produce items are most likely to contain pesticides. The goal of this list is to help people consider which produce may be best to buy organic, according to the organization. Topping the gDirty Dozenh list are strawberries, apples, nectarines, and peaches. The gClean Fifteenh lists items the EWG says you can safely eat with minimal concern for pesticides, including avocados, sweet corn, and pineapples.
This year's list of fruits and vegetables found to have the most pesticide residue by the
EWG includes:
1. Strawberries
2. Apples
3. Nectarines
4. Peaches
5. Celery
6. Grapes
7. Cherries
8. Spinach
9. Tomatoes
10. Sweet bell peppers
11. Cherry tomatoes
12. Cucumbers
The use of pesticides is largely cosmetic and designed to make our food prettier, according to Dr. Jennifer A. Lowry, section chief of toxicology at Childrenfs Mercy in Kansas City and chair to the Council on Environmental Health for the American Academy of Pediatrics (AAP).
gIf a bug landed on your strawberry itfs not going to taste any different and it actually might be healthier because it wouldnft have pesticides,h she said.
Pesticides in food are regulated by the U.S. Environmental Protection Agency(EPA), which sets maximum amounts of pesticides that can legally be in or on food, and these are enforced by the U.S. Food and Drug Administration (FDA). Samples of different foods are tested by the FDA and the U.S. Department of Agriculture (USDA) to ensure safety. The majority of American produce falls within the guidelines.
In 2012, approximately 70 percent of fruit and 61 percent of vegetables grown in the U.S. had detectable levels of pesticide residues. However, the vast majority -- 98 percent of fruits and 95 percent of vegetables -- were below legal limits.
While some shoppers are clamoring for organic produce and avoiding pesticides, the health effects of buying organic are still unclear. Prior studies have associated pesticides with poor health outcomes like cancer in children, behavioral problems, and even lower cognitive function. But a review of prior research, published in 2012 in The Annals of Internal Medicine, found a lack of strong evidence that eating organic foods led to better health.
The American Academy of Pediatrics (AAP) refers pediatricians and parents to the EWG for information when looking to reduce pesticide exposure. However, they explicitly state that it is more important for children to eat a wide variety of produce, conventional or organic. They also encourage washing produce thoroughly.
gIf you can afford organic, great, but if you canft, then you need to get it in any way you can, whether itfs in a can, frozen, or fresh,h Lowry said.
When shopping for your next batch of strawberries, remember that organic varieties may decrease your exposure to pesticides but there is not substantial evidence it will make you healthier.
gIf I have the choice between eating the red, shiny [non-organic] strawberry or no strawberry, Ifm going to eat the strawberry, and Ifm going to tell my patients to eat the strawberry,h Lowry told ABC News.
Dr. Gretchen Winter is completing a combined residency in Internal Medicine and Pediatrics at Indiana University and will be starting a fellowship in Pulmonary and Critical Care Medicine at The Cleveland Clinic this year. She is a resident in the ABC News medical unit.
Tuesday, April 12, 2016
Monday, April 11, 2016
Jerky
Jerky
Jerky is one of the tastiest snacks in existence. It's packed with richness, saltiness, and spiciness, and it's one of those things that you can't stop eating once you start. It's also fairly expensive, unless you're opting for the gas station variety which is… er… jerky in the same way that Folgers is coffee.
- Don't Miss: Beef Up Your Recipes with Beef Salt
My solution? Make your own jerky! Homemade jerky is more delicious, more nutritious, more fun, and more affordable than the store-bought version. And it's really easy to make, even without a dehydrator.
Step 1: Choose Your Meat
Unlike when cooking a steak, having an upper echelon quality cut of meat is not very important. It's still best to start with a grass-fed, well-raised piece of steak, as these have the best flavor, but don't waste your money on filet mignon or porterhouse.
I recommend flank steak, which is as cheap as it is delicious. That said, I've used ribeye here, mainly because Trader Joe's doesn't carry flank steak in anything other than enormous portions.
Alternately, you can use a healthier meat, such as chicken and turkey; these not only make delicious jerky for humans, but for dogs as well.
Step 2: Trim the Fat
Beef fat doesn't render, so you'll want to trim off any and all excess fat.
Step 3: Cut the Steak
I recommend freezing (or partially freezing) the steak before cutting it, as this makes it much easier to slice.
Cut thin ribbons; I go for 1/8 of an inch, but it's a matter of personal preference.
Step 4: Make a Marinade
There are three essential elements to a jerky: salt (which provides, well, saltiness, but also brings out the flavor of the meat), pepper (for spiciness), and vinegar (which concentrates high levels of flavor in the beef). You can use any kind of vinegar you want, though balsamic would give you a very unique flavor.
For this batch of jerky, I've chosen apple cider vinegar, honey, Worcestershire sauce, and Sriracha sauce. I also added a little water to thin the marinade. Combine all of your ingredients and whisk until they've dissolved together.
Step 5: Marinate the Meat
It goes without saying that the longer you marinate your meat, the more flavorful your jerky will be. You should let the meat marinate for at least an hour, but preferably for 4–12. (It almost goes without saying you should cover the meat and refrigerate it while it's marinating.)
Step 6: Throw It in the Oven
You'll want to cook your jerky at a very low temperature, as this best replicates the effects of a dehydrator. Turn your oven to 170°F, if it will go that low (if not, 180–200°F will still work). Then, line your strips of beef (or other jerky meat) on a cooling rack atop a cookie sheet.
If you don't have a cooling rack, you can place the jerky directly on your oven rack. Be warned, however, that the marinade will drip, so place something under the meat to collect the juice.
Another option is to fake a roasting rack instead, but you'll still want to have a cookie sheet underneath to collect the marinade.
Step 7: Bake
Bake your meat for 2–5 hours. Times will vary depending on the temperature of the oven, the thickness of your slices, and your desired chewiness.
Then enjoy! After you've eaten your fill, put the rest in the fridge.
Benefits of Homemade Jerky
Homemade jerky is healthier than the store-bought stuff, as it eschews many of the weird flavors and preservatives that find their way into the commercial product. It's also cheaper (especially if you wait for good deals on meat), but my favorite perk is that you can personalize the flavor to exactly what you crave. And your house will smell delicious in the process!
Don't Miss These Meat Hacks:
- How & Why You Should Make Your Own Bacon
- 7 Tips for Making the Best Burgers Ever
- How to Thaw a Frozen Steak in Minutes
- For Great Pan-Fried Steak, Salt the Skillet First
- The One Thing You're Not Doing for Perfect Steaks & Roasts
Photos by Brady Klopfer/Food Hacks
Cake
If you're a believer that cake isn't just for birthdays, mark this recipe. We Southerners believe cake is for all occasions — including breakfast!
Celebrating before 9 a.m.? Do it up, y'all! This is delicious with New Orleans-style Café au Lait.
Cinnamon Pecan Coffee Cake
Serves 9
Ingredients for the cake
- 1 cup (150 g) pecan halves
- ¼ cup (60 ml) avocado, coconut or olive oil
- 3 pastured eggs
- ½ cup (120 ml) full-fat coconut milk (or preferred dairy-free milk)
- ¼ cup (30 g) coconut flour
- ¼ cup (30 g) tapioca
- ¼ cup (30 g) water chestnut flour
- ¼ teaspoon sea salt
- ⅓ cup (65 g) coconut palm sugar
- 1 teaspoon (5 ml) pure vanilla extract
- ½ teaspoon ground cinnamon
Ingredients for the topping
- ½ cup (75 g) pecan pieces
- ¼ teaspoon ground cinnamon
- 2 tablespoon (24 g) coconut palm sugar
- 2 tablespoon (30 ml) avocado, coconut or olive oil
Preparation
1. Preheat the oven to 350°F (180°C, or gas mark 4).
2. To make the cake, combine all the ingredients in a blender. Blend until you have a creamy consistency, then pour into an 8 x 8-inch (20 x 20-cm) greased baking pan or casserole dish.
Alternatively, you can bake this in a loaf pan. Bake for 20 minutes.
3. To make the topping, while the cake is baking, combine the topping ingredients. Remove the coffee cake from the oven and spread the topping over the top of the cake.
4. Return to the oven for an additional 10–15 minutes, until the topping is crisp. Remove from the oven and allow the cake to cool for 10 minutes before slicing. Serve warm.
This recipe was an excerpt from Down South Paleo: Delectable Southern Recipes Adapted for Gluten-free, Paleo Eaters
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Saturday, April 9, 2016
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Ringworm
Ringworm
An over the counter cream with miconazole or clotrimazole in it. Can use store brand. The higher cost brand names might be Micatin, Tinactin, Mycelex or Lamisil.
From Debbie Stone
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