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Crazy Uses For Coca Cola

Crazy Uses for Coca Cola.

Just to list a few people say they have tried.    You can clean…  Your glasses, windshield (from bugs to ice), your sink drain, burned on food from pots and pans, tile grout, ancient coins, swimming pool water, fishy smells, gum from your hair,  and the list goes on – and on . ….

Users claim it’s good for the “trots”, colic, your skin, jelly fish stings, and even conditioning your dog’s paw.   Who knows whether there’s validity to any of the claims, but is is an interesting topic. The list is too lon

Click on the Crazy Uses… link above.

Complete Protein Without the Meat

How to make quinoa, the powerhouse seed

An article by Teri Hall at Shine.yahoo.com

Commonly considered a grain, quinoa (pronounced keen-wah) is a seed which is related to leafy green vegetables such as spinach, chard, and beets.  Once considered the “mother seed” of the Incas, this South American native is a nutritional powerhouse, and its wide array of potential culinary uses makes it one of the most practical foods to store in your pantry.

The remarkable thing about quinoa is that it is one of the rare plant-based foods that supplies all nine essential amino acids, including the elusive lysine,  making it a complete protein. While food from animal sources almost always contains complete proteins, vegetable sources of protein are most often lacking in one or more essential amino acids. This makes quinoa an excellent option for vegetarians, vegans, and anyone interested in adding non-meat proteins to their diet.

more …

Pumpkin Pretty. It’s not just Dr. Oz. Now The Doctors TV Show recommends pumpkin pie for your skin too.

It’s not just Dr. Oz. Now The Doctors TV Show recommends pumpkins for you skin too. Here are a couple of recipes for you skin from the Doctorstv.com today.  And I thought Pumpkins were just for pies.  See other foods used coametically at the site as well.

Pumpkin Pretty

High in vitamins A and C, antioxidants and minerals, pumpkins nourish the body and help build tissue. Use the recipes below to keep your skin smooth and moisturized during the winter.

Pumpkin Facial
2 teaspoons cooked or canned pumpkin
½ teaspoon honey
¼ tablespoon milk (or whipped cream if your skin is very dry)

Combine ingredients and apply to face. Leave on for 15 minutes, then rinse with warm water.

Enzymes from the pumpkin gently exfoliate dead skin cells without scrubbing, which can break capillaries.
Milk and honey attract and retain moisture.

Pumpkin Body Butter
½ cup cooked pumpkin puree
½ cup solids from a can of coconut milk (crème at the top of the can)
½ teaspoon cinnamon

Spread mixture generously on skin and leave on for 15 minutes. Rinse with lukewarm water.
Coconut crème moisturizes skin, while cinnamon brings blood and nutrients to the skin’s surface, giving it a healthy glow.

The everything-is-not-good-for-you burger.

The everything-is-not-good-for-you burger.

Remember my post Like deep-fried? Chicken-fried? Everything? Anything? Steak, chicken, bacon? Even dill pickles! Then Tomball (Texas) is your kind of town”?

Then take a look at this. You tell me if it is as bad or worse that the chicken-fried everything.

Sandwich Monday: The Lady’s Brunch Burger

by Ian Chillag    from NPR   12:54 pm   August 16, 2010

The Lady's Brunch Burger Top View

The hole is the healthy part.

We love Paula Deen around here. Her creativity, her Southern charm, her shocking ability to still be alive. For this week’s Sandwich Monday, we try one of her most famous recipes: The Lady’s Brunch Burger. It’s basically a bacon cheeseburger topped with a fried egg, with two glazed donuts replacing the bun.

Black-Eyed Pea Salsa From Mother Earth News

From Mother Earth News

Adapted from B arbara Pleasant’s forthcoming book, The Whole Herb, to be published by Square One Publishers.

Black-Eyed Pea Salsa


In addition to black-eyed peas, any kind of fresh or canned beans can be used for this recipe, which is sometimes called garden caviar. (Chop the vegetables into small pieces no larger than the peas.) This salsa will keep in the refrigerator for several days.

1 14-ounce can black-eyed peas or small beans, rinsed and drained
1 hot pepper, finely minced
1 small cucumber, peeled and chopped
1 tomato, chopped
1/2 cup cilantro leaves, finely chopped
Juice of 1 lime
1 tablespoon vinegar
1 teaspoon sugar teaspoon cumin teaspoon salt
1 tablespoon olive oil

Combine all ingredients in a bowl. Serve with tortilla chips or use as a filling for soft tacos or pitas. Serves 4.

Mallow: another edible weed.

Mallow is next on the menu of edible weeds. The leaves are shapely and large, looking something like the geranium. In some parts of the country they grow as big as soup plates. Wild mallow grows anywhere, in yards, vacant lots, and beside the freeways here in California. I guess I should open my car door and have a snack the next time I am stuck in traffic.

Mallow leaves, crushed or blended, are a treatment for rashes and burns. One of the students said she chewed up a leaf and used it for an emergency poultice while hiking.

There is a story about the siege of Jerusalem during the War of Independence in 1948. Food supplies to the city were cut off. Mallow was an important source of nutrition to the imprisoned population then. The leaves were gathered, chopped fine and fried as patties or eaten raw. The seedpods were collected to be eaten raw or cooked. People who survived the siege will serve mallow patties, or stuff the leaves like cabbage rolls, on Israeli Independence Day, to commemorate that time. Here in class the mallow was merely chopped up and added to the wok. Hot olive oil and garlic will make anything taste good.

More Nasturtium Recipes

Pasta with Nasturtiums and Snow Peas

8 ounces dried radiatore pastahttps://i1.wp.com/media-files.gather.com/images/d228/d289/d744/d224/d96/f3/full.jpg

1 1/2 cups snow peas

1/3 cup bottled ranch salad dressing

3 tablespoons snipped fresh basil

1/2 cup nasturtium flowers

1/3 cup nasturtium leaves,

chopped 4 cups coarsely chopped leaf lettuce,

such as ruby leaf or red tipped

Step 1: Prepare pasta according to package directions, adding the snow peas the last 1 minute of cooking time.

Step 2: Drain and rinse with cold water; drain again.

Step 3: In a medium bowl stir together the dressing, basil, half of the flowers and all of the leaves. Stir in pasta mixture, tossing to coat.

Step 4: Arrange lettuce on a serving platter. Spoon pasta mixture atop. Garnish with remaining flowers.

Serves 8.

Nutrition facts per serving: 159 calories, 5 g fat (1 g saturated fat), 3 mg cholesterol, 69 mg sodium, 25 g carbohydrate, 2 g fiber and 5 g protein.

Daily Value: 6% vit. A, 24% vit. C, 2% calcium and 12% iron.

Stuffed Nasturtiums

* Nasturtium flowers are more than just beautiful: they are delicious! They have a wonderful spicy, peppery flavor, a little like a radish, only sweeter and tangier. They are an excellent addition to salads as is, and the unopened flower buds are a good substitute for capers when pickled.

You Will Need:

Nasturtium flowers, about four per person, or whatever is available

1 block of cream cheese, room temperature

1 clove of garlic, minced fine

1/2 Tablespoon chives, fresh if you have them

1 Tablespoon fresh chopped lemon verbena or lemon balm

(or lemon thyme, lemon basil, lemon catnip…..etc.)

1. Make sure flowers are clean and dry. Pick as close to serving time as possible, but definitely the same day. Store in the refrigerator until ready to use.

2. Mix cream cheese thoroughly with herbs. Place 1 or 2 teaspoons of mixture (depending on size of flower) in center of flower. Pull petals upwards to cover the cheese as much as possible. Press lightly into cheese to stick.

3. That’s it! Ready to serve.

Stuffed Nasturtiums 2

You will need:

Nasturtium blossoms


Egg Yolk, prepared as for deviled eggs

Cream cheese

Yogurt cheese

Fill blossoms with guacamole. With a cake decorating bag, and a large star point tip, Pipe egg preparation into blossoms, use the same process with the cheeses. Use these goodies on appetizer trays, or as a tasty garnish for steak, other beef dishes, or Mexican dishes. Figure 2 to 3 stuffed blossoms per person.


Go to fullsize image

Nasturtiums come in varieties ranging from trailing to upright and in brilliant sunset colors with peppery flavors. Nasturtiums rank among most common edible flowers. Blossoms have a sweet, spicy flavor similar to watercress. Stuff whole flowers with savory mousse. Leaves add peppery tang to salads. Pickled seed pods are less expensive substitute for capers. Use entire flowers to garnish platters, salads, cheese tortas, open-faced sandwiches, and savory appetizers.

Use the blossoms whole or chopped to decorate creamy soups, salads, butters, cakes and platters. Their sweet, peppery taste (both in the leaves and in the flowers) adds to the enjoyment. The tangy taste gives it its common name. From the Latin “Nasus Tortus” meaning convulsed nose, referring to the faces people made when tasting the spicy plant. Its scientific name is Tropaeolum majus.  The edible leaves can be harvested as soon as several leaves are on the plant. Like any leaf type of plant, they taste better when young and older leaves can be bitter. Related to the cress family, Nasturtiums have a slightly pepper taste. The flowers are also edible, but have less taste. Try using the seeds in pickling for a somewhat different taste.

Unlike most of our more common kitchen herbs, which originate in the Mediterranean region, nasturtiums are from South America. The conquistadors brought these brightly colored plants back to Spain in the 1500’s. The Indians of Peru used the leaves as a tea to treat coughs, colds and the flu, as well as menstrual and respiratory difficulties. Being high in vitamin C, nasturtiums act as a natural antibiotic, and as such were used topically as a poultice for minor cuts and scratches. Nasturtiums are also used in Ayurvedic medicine. The leaves are rubbed on the gums to stimulate and cleanse them. Because of it origins, early English herbalists referred to nasturtiums as “Indian cress.”

Once introduced to European gardens, nasturtium’s popularity caught on. Monet was rather fond of them and planted them in the border of the pathway that led to the front door of his home in Giverny. Later, during World War Two, dried ground nasturtium seeds were used as a substitute for black pepper, which was unattainable.

Nasturtium Mayonnaise

makes 8 servings as a sauce for fish

This recipe is the perfect compliment to chilled summer salmon, or any fish, fresh off the grill. Also makes a great spread for tea sandwiches, or any sandwich needing some zip.

1 cup mayonnaise

1/4 tsp. finely minced garlic

2 tsp. coarsely chopped capers

1/3 tsp. grated lemon peel

2 tsp. chopped nasturtium leaves

Combine all ingredients. Keep chilled until ready to use.

More recipes to follow.

Like deep-fried? Chicken-fried? Everything? Anything? Steak, chicken, bacon? Even dill pickles! Then Tomball (Texas) is your kind of town.

Like deep-fried? Chicken-fried? Everything? Anything? Steak, chicken, bacon? Even dill pickles!  Then Tomball (Texas) is your kind of town.

I don't think the vitamin drink in the photo is going to help very much, :-

Goodson’s Café Featured on the Travel Channel    

At Goodson’s Café, you can get your steak deep-fried just like your chicken. For over 50 years, Goodson’s has been serving up its popular chicken-fried steaks to the masses. What’s the secret to Goodson’s success? The secret might be found in the gravy — peppered-crème-based gravy adds an extra kick to chicken-fried steaks, and according to the 1,600 folks who frequent Goodson’s Café each week, the steaks can’t be beat.

The Pecos Grilling Company, Steakhouse

TEXAS TOOTHPICKS Strips of Sweet Onion , Spicy Jalapenos, Lightly Battered, Fried, and Served with Ranch Dressing $6.99
FRIED CHEESE STICKS Served with Marinara Sauce $5.99
FRIED PICKLES Dill Pickles Battered and Deep Fried Served with Ranch Dressing… Just Try ‘Em $4.99

An article on Bootsie’s Heritage Café

A quote from a customer: Check out Randy Rucker and his mother Bootsie’s new place Bootsie out in Tomball if you want some chicken fried bacon. It’s not on the menu but he’ll make the mother rucker burger for you with chicken fried bacon upon request.

And the list goes on.  I even heard that there were deep-fried Oreos somewhere, but perhaps not in Tomball.

Emerald Forest Xylitol is made in the USA from birch trees, not in China from by-products of corn ethanol processing .

I have tried Xylitol (zy-li-tall) a couple of times in my search for alternates for sweeteners. (An article on Stevia – my favorite – will be later this week)  I had read that Xylitol was derived from hardwoods, (started in Finland during the war as a sweetener substitute when cane sugar was hard to come by.) I assumed (always a dangerous thing to do) that all Xylitol was the same, except maybe for organic vs non-organic.

So I went out and I bought the product in packets from NOW! thinking, they’re a good brand, right? Then I found out that their Xylitol is made from the by-products of ethanol (corn) processing and in China, no less. Who knows what is in that? I even wrote them a note about it. They said something along the lines that there weren’t any hardwood sources in the US. Wrong.

Emerald Forest Xylitol is made in the USA from US-Grown Birch trees. Contains no artificial coloring, flavoring, or animal products.
Wheat-free, Gluten-free, Nut-free, Dairy-free, Soy-free. 100% vegetarian!

What is Xylitol?
Emerald Forest Xylitol GroupXylitol is an all natural sweetener that looks and tastes like sugar. Xylitol is naturally occuring in many fruits and vegetables. Once extracted and processed it yields a white, crystalline granule that can be used in any recipe that calls for sugar. It’s good for your teeth, stabilizes insulin and hormone levels, promotes good health and has none of the negative side effects of white sugar or artificial sweeteners. It contains only 2.4 calories per gram and is slowly absorbed as a complex carbohydrate.

Xylitol is Emerald Forest Xylitol Sweetener 1lb Pouch a natural insulin stabilizer, therefore it doesn’t cause a spike in blood sugar and actually helps reduce sugar and carbohydrate cravings. There is a growing consensus among anti-aging resear ch that maintaining low insulin levels is one of the keys to a successful anti-aging program.

Xylitol has no known toxic levels, though excessive use might cause a mild laxative effect which resolves as the body’s enzymatic activity adjusts. A large percentage passes through the body before the carbo hydrates are absorbed, thereby making it safe for diabetics or anyone pursuing a healthy lifestyle.

Xylitol was approved by the FDA in 1963 as a food additive and diabetics have been using it for years. Xylitol has a glycemic index of seven while sugar is 68. Emerald Forest xylitol is made from U.S.-grown hardwood trees which yields is 99.5% pure xylitol crystals. The process of extracting xylitol from its source eliminates the possibility of allergic reactions from plant materials.

Xylitol is approved for use by:

• The U.S. Food and Drug Administration
• The World Health Organization’s Joint Expert Committee on Food Additives
• American Academy of Pediatric Dentistry
• The European Union’s Scientific Committee for Food
• The California Dental Association
• Calorie Control Council and many others

Many Journals cite the positive benefits of Xylitol,

• The Journal of the American Dental Association
• The International Dental Journal
• Journal of Dental Research and many others

History of Xylitol
During World War II, Finland was suffering from a sugar shortage and with no domestic supply of sugar, they searched for, and rediscovered, an alternative – xylitol. It was only when xylitol was stabilized that it became a viable sweetener in foods. Researchers also discovered xylitol’s insulin–independent nature (it metabolizes in the body without using insulin).

Glycemic Index
The glycemic index is a numerical index that ranks carbohydrates on their rate of glycemic response or how quickly they convert to glucose in the body. The higher the number, the more quickly the carbohydrates break down thus causing a spike in blood sugar. (www.glycemicindex.com)

Glycemic Index of Sweeteners

1. • Erythritol 0
• Xylitol 7
• Agave Nectar 15
• Barley Malt Syrup 42
• Maple Syrup 54
• Backstrap Molasses 55
• Honey 62
• White Sugar 68
• High Fructose Corn Syrup 100
• Glucose 100