I hate that I have to count my calories mostly all the time so I don´t gain weight
I would love to eat beef medallions or a big chunk of steak everyday without knowing that if I did I would clog my arteries with triglycerides and…..oh no!
Cooking everyday? Yup, gets awfully tiring doesn’t it, especially when I have hundreds of other things to do during the day.
I over eat one day then I feel guilty
Spilling food on my new blouse or dress.
When I cannot control myself and have double servings, my belly feels pretty bad. Yes, I hate this feeling and then the guilt…sucks!
I hate when people eat with an open mouth and make noises…it is gross!
I can’t stand to eat with people who don’t have manners at the table.
I don’t like it when people want to impose their eating preferences on me: are you a vegan? I am not. Vegans have this annoying way of preaching their beliefs upon others, it’s my choice and you can’t expect everyone to go vegan.
Gluten in my food.
GMO food…ugh!
Having to unbutton my button after eating.
Heartburn anyone?
The food delivery people take too long…I lost my appetite by then.
Oh, I hate eating alone.
Do you have something to add to my list? Please feel free to COMMENT down below!
Approx 2 pounds small potatoes or 5 medium russets eggs, hard boiled diced onion chopped celery mayonnaise yellow mustard (hot dog/ball park type) salt black pepper ground (dry) mustard dill (fresh or dry, same amount) bacon cooked to crisp
Instructions:
Cut the potatoes into chunks and cook with the skins on in boiling water seasoned with 1/2 teaspoon of salt. While the potatoes are boiling, hard-boil two eggs and dice the celery and onions.
When the potatoes are fork-tender, drain them into a colander and cool them to room temp. Dice the potatoes into bite-size pieces into a large bowl, leaving several of the potatoes with the skins on for a rustic feel.
When the eggs are hard-boiled and cooled, dice them as well, adding them to the bowl.
Fold in the mayonnaise (the amount listed is correct), dill, pepper, mustard, ground mustard and a small sprinkle of salt.Last stir in the bacon and vigorously blend the potato salad with a spoon giving it a good, hard stir to smash some of the potatoes.
If there are too many chunks, use the side of your spoon to break them up. Once it’s completely blended, taste and if you like, add a bit more salt. Garnish with dill and chill it for at least an hour or two before serving. Enjoy!
This recipe is not only delicious but healthy. It comes from what I call «Brunch Heaven». It contains protein and it’s rich in vitamin B12.
Ingredients
1 avocado
2 eggs
1 1/2 tbsp rice wine vinegar
1 tsp sesame oil
1/2 tsp honey
1 1/2 tbsp chopped dill
1/2 cucumber
50g (1 3/4 oz) smoked salmon
HOW TO PREPARE IT: In oven: Cut the avocado/s in halves, remove the seed and a bit of the flesh to make a bigger hole for the egg to sit in. Put the halves in a dish, and crack an egg into each half. Now bake it for 15 to 18 minutes depending on your oven temperatures settings. In the meantime you can do the following: mix together the rice wine vinegar, sesame oil, honey and 1 tbsp of the dill. Peel the cucumber then cut it into thin strips. Add to the dressing and mix well. Put the baked avocado half on each plate and sprinkle with the remaining dill. Season to your liking and serve with the cucumber salad.
You can serve the smoked salmon on the side or on top of each avocado half. Enjoy!
Argentina has great food and their steak is delicious. A steak a week is an easy pull in Argentina. Argentine cattle are grass-fed (in contrast to more common grain-fed beef typical in the U.S.). As a result, Argentine beef is not only a better taste experience but also an easier digestive experience. To boot, Argentine steaks are charcoal grilled on a parrilla (i.e. a giant grill, also the word used to denote grill restaurants).
So I let me share with you with yummy steak grilled and spiced to perfection for your palate to enjoy and savor!
INGREDIENTS
1 (2 1/2 pound) flank steak, trimmed
Extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 pound fresh spinach, washed and drained, stems trimmed
4 small thin carrots
4 large hard boiled eggs, peeled and quartered lengthwise
1 cup large pitted green Spanish olives, halved lengthwise
1 large onion, sliced into rings
1/4 cup freshly grated Parmesan
1 teaspoon red pepper flakes
1 (750 ml) bottle dry red wine (recommended: Argentine Malbec)
1 head garlic, halved
1 large onion, halved
1 handful fresh thyme sprigs
1 handful fresh oregano sprigs
2 bay leave
DIRECTIONS
Butterfly the steak by slicing lengthwise and opening it up like a book. Pound the meat gently with a mallet to flatten and even out the thickness; rub all sides with olive oil and generously season with salt and pepper.
With the steak lying lengthwise, scatter the spinach leaves evenly over the surface of the meat, leaving a 1-inch border all around. Arrange the carrots in long rows across the steak, about 2 inches apart. Put the egg strips and olives between the carrot rows. Scatter the onion rings and cheese over the filling, sprinkle with salt and red pepper flakes. Carefully roll the meat up over the filling, from bottom to top, into a long thick cylinder (jellyroll-style.) Tie with butcher’s twine to hold it together, as you would a roast.
Coat a large Dutch oven or pan with olive oil and put over moderate heat. Lay the stuffed steak in the hot oil and sear until browned on all sides, 5 to 7 minutes. Pour in the wine and enough water to come up almost to the top of the meat. Toss in the head of garlic, onion, and herbs to flavor the broth. Cover, and slowly simmer on medium-low heat until the meat is fork-tender, about 1 1/2 hours, turning the meat over once halfway through cooking. Taste the broth before serving and adjust spices, if necessary.
Transfer the matambre to a cutting board and let rest for 15 minutes. Remove the kitchen strings and cut crosswise into 1-inch slices ¿ the colors of the filling will look absolutely gorgeous spiraled in the steak. Spoon some of the sauce over the meat and serve. Matambre is good hot, room temperature, or cold.
Debunking the myths about tomatoes, that is. Some of my friends tell me the funniest things about tomatoes and how they take care of them. I tell them my secrets about tomatoes so they can enjoy this precious fruit all year long. I have grown my own tomatoes for long time, so long that I haven’t bought any tomato in the past 18 years.
I would like to talk about them and tell you the facts. When it comes to slicing, ripening, storing, and preserving this wonderful fruit, it won’t do any good to do it wrong. Keeping good tomatoes fresh and at optimal taste is in everyone’s best interest, so here are a few things that might need to be straightened out about your tomatoes.
MYTH No. 1 — Always always refrigerate tomatoes.
Store at room temperature unless they are very ripe and you are not planning to eat them within 2 days or so, then refrigerate them. If you want a chillier fruit, like when you are going to prepare a fresh salad, put the tomato/s in the fridge few hours before serving.
MYTH No. 2 — Smaller varieties have a better flavor
It is true that is more frequent to find in the store/market small varieties with more flavor than the big ones. But that is because of the way they were grown. The big or small tomatoes I grow in my yard are hardy, they have a rich flavor and intense red color. I use natural fertilizers and have the right amount of sunlight and water everyday. Taste doesn’t really relate to size.
MYTH No. 3 — Store tomatoes stem-side down.
The shoulders are the softest part of the tomato; leaving them stem-side down will almost always result in bruising. It is better to store them stem-side up.
MYTH No. 4 — To ripen tomatoes, leave them uncovered
Place under-ripe tomatoes in one layer in a paper bag, and close it loosely. Leave in a warm, dry spot, and check daily for ripeness.
Yes, you read well, fruit. Did you know that zucchini and squash are actually fruits and not vegetables?
THIS BEAUTY IS IN MY GARDEN
Since squash contains seeds and develops from the flower-producing part of a plant, it is botanically a fruit. Squash isn’t the only plant that gets confused for a vegetable. Other fruits frequently called veggies include tomatoes, eggplants, avocados, and cucumbers.
Creating wonderful art with nature is a masterpiece for the eyes to admire. It looks so good, would you eat it?
A LITTLE BIT OF HISTORY:
Filippo Tommaso Marinetti was the first artist in the modern era to think of the preparation and consumption of food as art.
The avant-garde Futurist movement, formed by Marinetti and other artists in Milan in 1909, embraced the industrial age and all things mechanical—from automobiles and planes to manufacturing methods and city planning. They thought cooking and dining, so central to everyone’s day-to-day lives, should also be central to their farsighted, far-out ideas.
2. In a bowl, combine the butter, olive oil, Italian seasonings and salt and pepper. When thoroughly combined, add the chicken, onions, tomatoes and peppers. Mix until everything is coated with the butter/olive oil/seasoning mixture.
3. Layout (4) 16-inch long pieces of foil and divide the ingredients evenly in the center of the foil. Wrap the foil tightly so there are no holes. If you have to, add another piece of foil on top to ensure the moisture remains in the packet.
4. Place the foil packets on a foil-lined baking sheet for 15-20 minutes or until everything is cooked through.
5. Open the packets and add the cheese. Add the packet back to the stove for an additional minute to melt the cheese.
6. When the cheese is melted garnish with basil and vinegar.
7. You can complete the meal with pasta and sauce as an option
<br>Wer ist der wahre eigentümer/schöpfer des herzens ? Gott gibt nur das Herz, du füllst es. Achtung. Was füllst du? Denn dann musst du es leeren. beschmutze nicht dein herz. Allah weiß auch, was in den Tiefen der Herzen ist. Alles was schön ist… Seele, Herz, Liebe, Glaube… Wer Kämpft, kann Verlieren. Wer nicht Kämpft, hat schon Verloren. Lebe jeden Tag deines Lebens, als wäre es dein letzter. Also wirst du eines Tages Recht haben"
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