I love food! You love food too! I need to lose weight…How about you? I saw this article and I just had to share! Bon Appetite!
When it comes to slimming down, two (or more!) foods can be better than one. Check out these pairings that give stubborn pounds a one-two combo punch.
Archive for the ‘Food’ Category
I hate to spend the time digging into a pumpkinÂ yanking out it’s guts, carving it’s face only to have it mold and rot the next day. But according to this little article I found, it doesn’t have to be that way:
- Mix up a preservative solution for your carved pumpkin consisting of 2 teaspoons of household bleach per gallon of water.
- Fill a sink, bucket, or tub with enough of the bleach solution to totally immerse the carved jack o lantern. Place the jack o lantern in the bleach mixture right after you have finished carving it. Soak the carved pumpkin for 8 hours or overnight.
- Remove the pumpkin from the liquid and allow it to air dry. Spray the pumpkin inside and outside with a commercial pumpkin preservative or use your own mixture, consisting of 1 teaspoon of bleach in water. Spray the pumpkin once daily, to prevent the growth of bacteria and mold.
- Smear petroleum jelly on all of the cut surfaces of the pumpkin. This will prevent the pumpkin from drying out and getting that puckered, shriveled look.
- Protect the jack o lantern from sun or rain, since one will dry the pumpkin out, while the other will promote the growth of mold. If possible, refrigerate your jack o lantern when it’s not in use.
How It Works
Bleach is dilute sodium hypochlorite, an oxidizer that kills microorganism that decay the pumpkin, including mold, fungi, and bacteria. You need to reapply it because it loses its effectiveness fairly quickly. The petroleum jelly locks in moisture so the jack o lantern doesn’t get dehydrated.
Now that you know how to keep it fresh, make a science Halloween jack o lantern.
I want to try something different. I know this is a departure from the focus of my blog, but since I am not that active with the recent events in my life, I want to try and add some helpful nutrients.
Hmmm…I smell a forthcoming blog post. đź™‚
Anyways, this Aside post has to do with the wonders of lemons…yes lemons.
We do have a lemon tree in our backyard. And the lemons are already on their way. I am not sure when they will be ready though…maybe sometime after Summer.
Here ya go:
We all know lemons are delicious, adding a citrusy kick to everything from salad dressings to cocktails. And the laundry list of health benefits is seriously impressive â€“ not only does the fruit contain antibacterial properties that cleanse the kidneys and liver and strengthen your immune system, but it offers a hefty dose of vitamin C and antioxidants that fight free-radicals and help keep you looking younger.
*Health booster: Get in the habit of starting the day with a cup of hot water and lemon â€“ itâ€™ll kick start your metabolism and get your morning off to a healthy start!
What fewer people know is that lemons also have some unexpected uses. Here are seven ways the handy fruit can solve your trickiest kitchen dilemmas and help enhance your meals.
1. Prevent Browning: A few squeezes of juice can do wonders for avocado, apples, bananas, and peeled raw potatoes, since lemon juice is just acidic enough to prevent the oxidation that turns produce brown. Try this trick the next time youâ€™re doing meal prep ahead of time or when you set out a platter of fresh sliced fruit for dipping in a Chocolate Fondue.
2. Stop Rice From Sticking: Have a problem with clumpy rice? Youâ€™re in luck â€“ adding a few drops of lemon to your cooking water helps prevent the rice from sticking together. Added plus? The lemon juice will also whiten your rice and keep it looking great on the dinner plate! Try this tip with our Green Tea Rice recipe.
3. Keep Brown Sugar Soft: The juice isnâ€™t the only useful part of the lemon; its super moist and flavorful peel can work wonders in the kitchen too. Add a slice of the skin (with the pulp completely removed) to your box of brown sugar to keep it from clumping and hardening. This way, you wonâ€™t have to do any sifting the next time you make our Old-Fashioned Apple-Nut Crisp.
4. Crisp Your Lettuce: No need to toss that limp lettuce! A little lemon juice and water can help bring your leaves back to life. To crisp up limp leaves, soak them in a bowl of cold water and Â˝ cup of lemon juice, then refrigerate for about an hour. The leaves will come out revived and ready for eating. Try it out on a simple green salad topped with our Roasted Garlic Dressing.
5. Cook Perfect Hard-Boiled Eggs: Even if youâ€™ve mastered perfectly hard-boiled eggs, try brushing the eggshells with lemon juice before adding them to the pot for a little added insurance. The lemon juice helps keep the shells from cracking while they cook, and it also makes them easier to peel once theyâ€™re ready to eat. Try this technique before you enjoy the eggs in our Golden Polenta and Egg With Mustard Sauce.
6. Tenderize Meat: Lemon juice is a great meat tenderizer; the acidity gently breaks down the fibers in meat, leaving it scrumptiously fork-tender. See it in action with Steak Salad-Stuffed Pockets or our Moroccan Flavored Pork Ragu.
7. Enhance Flavor: Last, but certainly not least, lemonâ€™s yummy flavor can totally transform a meal. It brightens up creamier dishes, balances the flavor in seafood, and is a great sodium-free substitute for sprinkling on salt. Squeeze lemons over our Sizzled Citrus Shrimp, try them sliced with our Lemon Loversâ€™ Asparagus, and get zesty with Fettuccine with Shiitake Mushrooms and Basil.
And there you have it…Seven things you (probably) didn’t know about Lemons!