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2020 年 11 月 5 日 星期四  |
冬天我們經常感到自己眼睛幹澀是怎么回事?  |
分類: Dream beauty pro |
高血壓、高血脂、高血糖會導致心腦血管疾病，吸煙則會引發肺癌，這些都是危害人類健康的“殺手”。眼睛的殺手是什么?你知道嗎?
眼幹與幹眼不一樣
冬季，我們的肌膚問題不僅可以變得更加粗糙，不少人甚至連眼睛也感覺幹澀。眼科醫生在冬天會因為不良的生活習慣和眼部損傷而接診很多病人。
近視成因是眼球變長，光線被投射在視網膜前，令遠方視野變模糊。由理大研發的DIMS鏡片除可影像投射於視網膜上令視物變清晰，同時可將影像聚焦在視網膜較前方，減慢眼球變長的速度，從而阻止近視加深。
冬季戶外體育活動可以減少，室內環境空氣幹燥，人們又習慣需要長時間用電腦、玩手機，出現一個眼睛幹澀的人可不少。 然而，眼科沒有幹眼，但幹眼是眼科的常見病之一。幹眼症是一種症狀，而幹眼病，幹眼症是幹眼症的臨床表現。
幹眼病是極為常見的眼外疾病，是指任何原因引起的眼淚液減少或眼淚液中成分改變或動力學異常而導致眼幹澀感，異物感，視疲勞或視下降等症狀一大類疾病的總稱。幹眼症是可以理解的，首先需要了解的眼球的表面的基本結構。大家都知道眼淚，那么你們聽說過淚膜嗎?淚膜就是這樣一層網絡覆蓋在眼睛進行表面的超薄淚液層，它是一個眼睛可以通過瞬目運動(眨眼)將淚液塗布在眼表面，有潤滑、濕潤、保護、抗菌和營養需要眼睛以及表面的作用。淚膜的穩定性是指淚膜能較均勻地覆蓋在眼睛表面並且能維持一定的時間而不會破裂。如果淚膜異常，就不能起到潤滑眼表的作用，會引起眼不適，嚴重者會導致角膜潰瘍甚至失明。
在視網膜上投射清晰影像的同時額外於視網膜前方投射，令小童的眼軸生長會趨向變短，有效抑制配戴者近視加深，視光師須為配戴MyoSmart的兒童每半年跟進一次鏡片使用情況有效減慢近視達59%。
通過計算，9只成年眼睛幹燥超過3小時
瞬目是一種具有保護性措施，可以通過維持眼表正常進行功能並防止異物侵入。如果你凝視長屏幕時，眨眼少，隨著時間的推移會造成淚液蒸發過強，加重幹眼症症狀。調查證實，每天在電腦前工作3小時以上的人，90%都會出現眼睛幹澀的症狀。
幹眼的發生往往不是單一因素導致的，而是多種因素綜合作用的結果。機能老化、環境因素、感染、藥物使用不當、機體激素水平的改變、自身免疫、眼外傷、化學傷等，都可導致幹眼。
如果你有以下其中一項症狀，那你就要提高警惕了：眼幹澀感、眼異物感、視疲勞、眼燒灼感、畏光。
治療幹眼症的方法很多，也很複雜，需要長期堅持:
1.消除誘因：應避免長期使用電腦，熬夜工作等。
2.應用人工淚液點眼這是目前使用較廣的方法之一。
3.淚小點栓子植入：安全、有效、可逆，可與其他治療聯合應用。
4.促進淚液分泌：比如說一些口服治療藥物，但是對於這類研究藥物發展往往有胃腸道不適等副作用，且有需長期服用、費用成本高等教育缺點。
5.抗炎和免疫抑制治療對於合並炎症反應的幹眼有一定療效。
6.手術治療適用於非常嚴重的幹眼症，但手術複雜，療效不確切，費用高。
7.7. 其它：如與感染因素有關，可以口服或局部應用抗生素等。
眼睛保濕是最好的預防
許多女性經常面罩，其實眼睛也需要保濕，眼部水分，防止幹眼病的最佳途徑。連續在電腦熒屏前的時間不宜過長，每隔1小時最好休息5-10分鍾，盡量遠眺讓眼睛放松，同時活動頸部和肩部肌肉，頸部肌肉僵直紊亂會影響視力。由於工作學習時，眼睛是向內、向下看的，因而休息時要讓眼睛向左上方和右上方看。
新鏡片設有用作矯正近視及散光的「中心光學區」，並於圍繞中心光學區伸延至鏡片周邊加入小區域離焦度數，令眼內形成「近視離焦」，令小童的眼軸生長會趨向變短，有效抑制配戴者近視加深。
另外，要避免長時間佩戴隱形眼鏡。隱形眼鏡容易吸收水分，導致眼睛表面的脫水。4、注意飲食調理多吃豆制品、魚、牛奶、核桃、青菜、大白菜、胡蘿卜、空心菜、西紅柿及新鮮水果等，以補充各種維生素。
常見的電腦幹眼症高危人群，應定期滴眼液，定期加水以增加眼部濕潤，維持其正常功能。
相關文章：
關燈打長期手機嗎?注意用眼衛生
導致學生眼睛容易幹澀的原因有哪些眼睛幹澀問題怎么辦
肝腎虧虛還總玩手機? 當心眼睛抗議!
|
| 2020 年 10 月 22 日 星期四 |
| 吃什么水果去火，通便，排毒? |
分類: scholar leaders |
對人體的水果是很好的，而且不同的水果可以起到不同的作用。
吃什么水果去火?
檸檬，它富含檸檬酸和可溶性鈣，可以很好地幫助我們消除內火。 檸檬的消耗也很簡單，可以直接泡在水裏。此外，心肌梗死，高血壓等疾病具有一定的改善。
衞生防護中心傳染病處主任張竹君表示，有留意相關研究，兩病同屬呼吸道傳染病，噴鼻式流感疫苗邊度有？她呼籲市民盡量接種流感疫苗，萬一市民日後染疫，可方便分辨，並減低出現併發症的機會。
石榴是火治愈的水果很好的一種，它含有豐富的維生素和多酚成分，能幫助我們清熱消暑。此外，水果還有抑制皮膚老化的作用，但如果患有便秘，則最好少吃石榴。
蘋果是一種具有生津解渴，潤肺作用的水果。 特別是在炎熱的天氣裏，吃一個蘋果可以有效地幫助我們失去火。但是，在吃蘋果的時候，我們一定要注意避免吃蘋果核，雖然兩人都沒有問題，但吃多了容易引起中毒。
西瓜是清熱解暑的必備水果之一，但西瓜的糖分含量很高，因此糖尿病患者不宜食用西瓜。另外就是因為我們這是作為一種寒性水果，所以脾胃虛寒的人也不宜食用。
0%家長考慮為子女接種流感疫苗，希望減低子女因感染流感而誘發併發症風險，當中近七成想採用噴鼻疫苗，主要與子女怕痛、減少哭鬧等原因有關。
吃什么水果通便?
首先我們就是香蕉，相比存在很多人在聽到這個社會問題的時候第一反應能力也是香蕉。它之所以能夠緩解便秘是因為含有豐富的膳食纖維，100克香蕉當中含有3.1克膳食纖維，而普通水果中含有一克。膳食纖維是可以通過促進腸胃蠕動，吸收水分的物質，所以我們可以進行想象香蕉公司對於企業緩解便秘的作用。
柚子也是為了緩解便秘的水果產業之一，它所含有的VC要比橙子和檸檬更加具有豐富，而且還可以通過幫助學生我們清熱去火，從而無法達到有效緩解便秘的功效。
梨的膳食纖維含量也是比較高的，100克裏面能夠含有三克，所以它和香蕉一樣同樣能夠幫助我們緩解便秘，甚至還有預防消化疾病的功能。
吃什么水果排毒?
橄欖，這是作為一種重要營養教育價值極為豐富的水果，甚至還具有抗腫瘤等功效，在清熱解毒這方面的工作表現自己也是一個非常出色。
此外，據衞生防護中心最新監測數據顯示，本月十三至十九日期間，噴鼻式流感疫苗診所 及定點私家醫生呈報的流感樣病例求診率分別為零點五及十七（每千個診症計），本地流感的整體活躍程度維持在低水平。醫學會傳染病顧問委員會聯席主席曾祈殷解釋，港人在新冠疫情下注重個人衛生，及保持社交距離，亦估計今年冬季流感患病人數會較往年低。
火龍果，含有豐富的碳水化合物和多種微量元素，能有效地防止中暑，清熱解毒，增強我們的身體抵抗力。 但火龍果是一種寒性水果，所以經期女性不吃。
相關文章：
幹眼症患者吃幹眼患者如何飲食護理
眼部護理謹防五大誤區
晒太阳有什么好处，瘦身吗，治百病? |
| 2015 年 8 月 24 日 星期一 |
| Asparagus on Egg Noodles and Guanciale |
分類: 未分類 |
Oh April in Indiana how I love thee. Hot to cold in a single weather front. It is chilly here today and everybody yelled, "pot roast". Maybe the last before the coming dog day afternoons. I have no potatoes, so, noodles and the newest batch of garden asparagus and we have a great side. I think this is very much an Eastern European influenced dish. The noodles are thick. I left them in ribbons but you could easily cut them into diamonds too. The hardest part of this dish is making the noodles and you could buy them if you have a place to get good noodles. Here if you don't make them they come in a box. This is the standard noodle recipe that most use around here for chicken and noodles. We butcher a pig once a year and we use the jowl for home cured guanciale it just has a little more fat typically than pancetta so feel free to use pancetta or bacon.
Serves 4 to 6
For the noodles
2 cups all purpose flour
3 large eggs
1 teaspoon fine sea salt
2 tablespoons ice water
Place the flour and salt in a mixing bowl. In another bowl beat the eggs.
Make a well in the middle of the flour. Add the eggs and with you fingers start to swirl the four into the egg.
Once you have the mixture semi-together if it seems to dry add water by sprinkling a few drops at a time over the dough. Need the dough for 5-8 minutes. Wrap the dough in plastic wrap and let it rest for at least 30 minutes but no more than two hours.
The thing about this dough is it is going to rest for thirty minutes at least so it will hydrate but you definitely don't want the dough to be dry. You can always add flour if the dough is to wet after the dough rests.
Dust a work surface with flour. Divide the dough into four equal pieces. Remove once piece and cover the remainder.
Smash the dough into the flour. Flip and flatten the other side with you hand. Now start rolling the dough with a pin. Turn the dough with each roll until you have about a 1/16 of an inch thick dough.
If the dough is wet sprinkle some flour over it and then gently fold it letter style. Cut into half inch ribbons. Repeat with the remaining three pieces of dough.
I hang the noodles but you can leave them in a pile just make sure they don't all stick together. Dust them with flour if you need to.
To finish:
16 ounces asparagus, tough ends removed and cut into 1 inch pieces
4 ounces guanciale, cut into 1/4 inch cubes
3 tablespoons unsalted butter
1/3 cup fresh chives, thinly sliced
Kosher salt and fresh ground pepper
Fill a 8 quart pot half way with water. Add 1 tablespoon of kosher salt and place over high heat. Add the guanciale.
Once the water comes to a boil add the noodles. Even though they are fresh they will need to cook 4 to 6 minutes or longer.
Test to see if they are tender by biting into one. If they are add the asparagus and stir once. Dump immediately into a colander.
Shake and dump into a bowl. Add the butter and chives and toss until the butter is melted. Add lots of pepper to taste and more salt if necessary. Serve immediately. |
| 2015 年 7 月 17 日 星期五 |
| Mr. L's Mashed Potatoes |
分類: 未分類 |
I am a meat and potatoes kind of guy, to the point that it worries my wife a little. These are a perfect accompaniment to beef of any ilk, in particular a perfectly grilled 2" thick prime ribeye.
Thanks to La452, we were reminded that the old-school russet makes an excellent mashed potato -- it's fluffy, soft and just loves to soak up butter. La452 adds sour cream and buttermilk, which give the potatoes a stroke of tanginess. And he boils the potatoes with peppercorns and garlic and leaves them in, so the mash is dotted with the soft black orbs. They're like little firebombs so if you don't like bursts of heat, crush them as you mash the potatoes.
Serves 4
3 large russet potatoes, peeled and cubed
1/2 stick unsalted butter
1/3 cup sour cream
1/4 cup buttermilk
1 teaspoon salt (to taste)
1/2 tablespoon whole black peppercorns
2 large rosemary sprigs
3 to 5 cloves garlic (depending how big they are)
Put all the dairy in a dish and allow it to come to room temperature
Fill a large pot 2/3 full of salted water. Add the peppercorns, garlic and rosemary. Bring to a rolling boil and remove the rosemary, then add the potatoes.
Boil until the potatoes are very soft, then drain them and put them back in the pot - garlic and peppercorns and all. Let them sit and steam for about 5 minutes.
Add the dairy and mash until creamy. I use a hand masher but you could use a hand mixer as well. Serve with a steak and a big glass of good red wine!
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| 2015 年 7 月 8 日 星期三 |
| Individual Sweet Potato Gratins with Creme Fraiche, Onions, |
分類: 未分類 |
Author Notes: My boyfriend is an overall carb hater (I never thought that was possible), but he's a sucker for sweet potatoes. The bacon gets crisp and the onions get soft and make this gratin super delicious. Individual portions mean I can make a big batch, and reheat it later as a last-minute side dish.
Food52 Review: Sweet potatoes are often made even more sweet using ingredients like maple syrup, brown sugar, molasses, and even marshmallows. We like that apartmentcooker goes definitively in the other direction by adding bacon, parmesan, onion, garlic and a crème fra?che bechamel, while still paying homage to more traditional recipes (she adds a tablespoon of brown sugar to the bechamel, with delightful results). Thinly sliced sweet potatoes are layered in the baking dish (we used one dish big enough for two rather than individual ones) with bechamel, crisped bacon, and raw onions and garlic, which infuse the gratin with their fragrance. A sprinkling of parmesan on top helps with browning, but if you want a little more color, pop the gratin under the broiler for a few minutes at the end. We found that 20-25 minutes baking time was perfect for a two-person baking dish.
Serves 2
4 pieces bacon, diced
1/2 cup onion, diced
1 teaspoon garlic, minced
2 cups sweet potatoes, thinly sliced (1/8" thick)
2 tablespoons butter
2 tablespoons flour
1 cup whole milk
3 tablespoons creme fraiche
1/2 teaspoon nutmeg
1 tablespoon brown sugar
salt and black pepper, to taste
parmesan cheese, grated, to taste
Lightly grease 2 individual baking dishes (I used a bowl that holds roughly 1 1/2 cups). Preheat the oven to 350 degrees.
In a small saute pan, cook the bacon over medium heat until crisp. Remove from heat, and toss with onion and garlic.
In a small pot, melt the butter over medium heat. Stir in the flour, and cook until the mixture is well combined but still pale. Stir in the milk and the creme fraiche.
Reduce the heat to low and bring the bechamel to a simmer. Stir in nutmeg, brown sugar, salt, and pepper.
Layer 4-6 slices of potato at the base of each of the prepared baking dishes. Top with a few tablespoons of bechamel, and a few spoonfuls of the bacon mixture. Repeat with another layer of potatoes, another layer of bechamel, and more bacon. Top with one last layer of potatoes, and spoon remaining bechamel over the top. Finish with a sprinkling of grated parmesan cheese.
Bake the gratins until they are bubbly around the edges and cooked through, about 15-20 minutes. Let cool slightly before serving.
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| 2015 年 5 月 19 日 星期二 |
| Toasted Farro Salad with Roasted Leeks and Root Vegetables |
分類: Dream beauty pro |
Toasted farro tossed with supple browned leeks, roasted turnips and rutabagas, lemony farmer's cheese, and lots of herbs is just the right kind of light dinner or hearty lunch for late winter. Though this salad is just lovely warm, its hearty ingredients hold up nicely in the fridge, too -- so make enough for leftovers mathconcept. - Elizabeth Stark
Serves 4
2 leeks
2 medium turnips, trimmed, peeled, and sliced into 1/2 inch-thick half moons
1 large rutabaga, trimmed, peeled, and sliced into 1/2 inch-thick half moons
1/4 cup extra-virgin olive oil, divided
Sea salt, to taste
Ground black pepper, to taste
3/4 cup dry farro
Zest of 1 lemon plus 2 tablespoons juice
1/4 cup minced parsley, divided
2 tablespoons minced dill, divided
1/4 cup crumbled farmer's cheese
Preheat the oven to 400° F. Move oven shelf to the top third of the oven. For easy cleanup, line one large and one small baking sheet with parchment.
Trim the dark green section from the leeks Mathnasium, and halve lengthwise. Immerse leeks in water and shake out any sand and excess water. Trim the roots, and cut each half into 3-inch segments. In a medium-sized bowl, toss the leeks with 2 tablespoons olive oil, sea salt, and pepper. Spread the leeks out on the small baking sheet.
In the same bowl used for the leeks, toss the turnip and rutabaga half moons with 1 tablespoon olive oil, sea salt, and black pepper. Spread out on the large baking sheet.
Slide both baking sheets into the oven and roast for 20 minutes. Use a spatula to flip the turnips and rutabagas. The leeks should roast for 20 to 25 minutes, or until quite soft with browned edges. Roast the turnips and rutabagas until edges are nicely browned, 30 to 35 minutes total.
Meanwhile, cook the farro. Set a large pot of salted water over high heat to boil. Set a large skillet over medium-high heat, add the dry farro, and, shaking the pan frequently, toast just until farro browns slightly and is fragrant, about 2 minutes. Add farro to the salted water and simmer for 20 minutes, or until farro still has a little bite. Drain, toss with 2 tablespoons lemon juice and 3 tablespoons minced parsley, and set aside.
Toss the farmer's cheese with 2 tablespoons olive oil SIEM Service Provider, lemon zest, sea salt, pepper, and a tablespoon each minced parsley and dill.
To plate the salad, toss the farro with the roasted turnips and rutabagas. Top with roasted leeks, crumbled farmers cheese, and remaining dill and parsley, and toss gently. |
| 2015 年 2 月 2 日 星期一 |
| This Mystery Winter Fruit Will Win You Over |
分類: veuve clicquot |
You may have come across a funny looking fruit while roaming around the farmer's market or puttering through the produce isle at the grocery store these last couple of months. Golden yellow in tone, with a knobby and irregular shape, it looks something like a cross between an apple and a pear Dream beauty pro. While closely related to both, this odd-looking fruit isn't either: It's a quince.
First, let's get the dire warnings out of the way: You don't want to just bite into this thing. It might look like a knobbly apple, but when raw, the flesh is way too tannic and puckery. But take a sniff: The fruit smells like a cross between apple, pineapple, and vanilla, and that's the flavor you'll taste once you cook the fruit. Quince even turn pink when cooked, almost like they're trying to encourage you to cook them.
Yep, quince deserves to be the iconic fruit of winter because, unlike some other fruits, it actually only works in cozy, comforting cooked-fruit desserts. The season for quince is short, from mid-fall to the end of the year, so get your hands on a bagful while you still can. Here's a few of our favorite recipes showcasing the fruit:
Apple and Quince Crisp with Rum Raisins
This simple, crowd-pleasing crisp is best served with a big scoop of vanilla ice cream Dream beauty pro. It's a great gateway dessert for quince newbies, since the fruit is paired with more-familiar apples. Rum-soaked raisins make this fruit crisp extra special.
Quince Poached in Cardamom Syrup
Poaching is the most popular way to cook quince and the easiest way to bring out all of its wonderful qualities. Here, slices are poached with plenty of citrus slices and cardmom pods. The result is tender and spicy, perfect served as a light dessert with fresh whipped cream or over your morning Greek yogurt.
Mascarpone Cheesecake with Quince Compote
White wine-poached quince becomes a delicious compote to spoon over this no-bake cheesecake made rich from mascarpone. Reducing the poaching liquid not only helps thicken the compote but it also intensifies its flavor.
Lamb Chops with Poached Quince and Balsamic Pan Sauce
This is a recipe that shows just how versatile quince can be. Just like apples and pears, its sweetness is a great contrast to savory, meaty dishes. Here Dream beauty pro, quince is poached with thyme and served over pan-seared lamb chops.
Quince and Currant Chutney
This is a recipe that shows just how versatile quince can be. Just like apples and pears, its sweetness is a great contrast to savory, meaty dishes. Here, quince is poached with thyme and served over pan-seared lamb chops.
Quince and Currant Chutney
While we love a good apple tarte Tatin, after swapping out apples for quince, we may have a new favorite. The best part about this twist on the classic French dessert? Unlike apple tarte Tatin, where you have to make the traditional caramel that coats the tart's skillet separately, here it's made simply by reducing the quince poaching liquid. |
| 2014 年 12 月 30 日 星期二 |
| Knuckleheads |
分類: veuve clicquot |
So I’m in the supermarket line with my basket of groceries mathconcept.
The man in front of me unloads his basket, then dumps his plastic basket on top of the neat stack of other shopping baskets.
But instead of nesting it snugly within the other baskets, he just drops his basket on top, askew and cock-eyed, handles facing upward.
So I need to put my basket down to re-arrange his basket so I can set mine down inside and unload it.
This happens to me all the time.
Obviously he set his basket in there before me, and the person before him was kind (and smart) enough to do it properly.
Right?
Or…he had to adjust the others (like I’m gonna have to) and maybe afterwards, like any normal, thinking person who walks upright and not on all fours Mathnasium, do you think he might realize…
“Gee, wouldn’t it be nice of me to stack my basket properly for the next person, not like that idiot in front of me?”
Are you one of those people that just drops their shopping basket wherever they want and doesn’t think about the person behind them?
Are you?
If so, cut it out.
Especially if I’m in line behind you SIEM Service Provider. |
| 2014 年 12 月 5 日 星期五 |
| There’s Gold in Them Thar Hills |
分類: Payroll Outsourcing ... |
The Sta. Rita Hills Winegrowers Alliance held its annual Wine & Fire event in August of 2013. The festivities began on Friday evening with a reception at the Sanford & Benedict barn (the former winery) in the Sanford & Benedict Vineyard, where over two dozen winemakers poured library wines and current releases from their Sta. Rita Hills appellation The Beauty. People mingled from late afternoon through dusk and into dark, sampling the various wines. Saturday morning, it was seminar time. We began with a seminar on Chardonnay, followed by a rousing discussion of Pinot Clone 115. The evening featured a grand tasting on the grounds of the La Purisima Mission.
Join us as we listen to the first of two seminars – this one on the future of Chardonnay in the Sta. Rita Hills. Could it be that this is actually better terroir for Chardonnay The Beauty, rather than Pinot Noir? Panelists include: Steve Clifton (Brewer-Clifton), Ken Brown (Ken Brown Wines), Richard Sanford (Alma Rosa), Christine Bruce (Hilliard Bruce), Leslie Mead Renaud (Foley Estate Vineyards), and Antonio Moretti (Moretti Wines), with Josh Raynolds from Stephen Tanzer’s International Wine Cellar doing the moderating The Beauty. |
| 2014 年 11 月 7 日 星期五 |
| Touch of Grace Biscuits |
分類: Handmade accessories |
I’ve always had a thing for biscuits. Now that I live in NYC, where finding a good biscuit can be a bit challenging, I appreciate them even more.
Earlier this year, I was fortunate to be invited to spend a couple of days in Nashville with White Lily and Martha White. We cooked up a veritable biscuit storm down there ! We tried several different recipes for biscuits, all of them delicious. While I love big, fluffy buttermilk biscuits, I fell in love with these Touch of Grace Biscuits.
I’ve been baking these at every opportunity since that trip. And, as September is National Biscuit Month, this is the perfect time to share these beauties with you!
So, what makes these so special? To me, it’s all about the texture. They are soft and light and just a joy to eat. Of course, all that buttermilk and cream is a pretty good thing Cloud Hosting, too. These are the biscuits I make when I want to slather biscuits with jam. Or, just eat them straight out of the pan. Believe me, that works, too.
A word of warning when making these…. Once you get the dough mixed, you may think you’ve done something terribly wrong. It looks a bit like, well, cottage cheese. But, just go with it. When they come out of the oven, you’ll have beautiful, glorious biscuits like you’ve never had before Payroll Outsourcing Services. Enjoy!
Scroll past the recipe for a White Lily giveaway! |
| 2014 年 10 月 27 日 星期一 |
| Boozy Balls for Christmas |
分類: handmade jewelry |
With just a week to go for Christmas, these Rum Balls are just the thing to make for people like me who have risen up late for the occasion. They look decadent, are very rich, full of flavour, great to serve your guests at dinner and they also make beautiful presents. I cannot begin to tell you wonderful these are
ageLOC Me, trust me when i tell you, as i couldn’t resist having a couple whilst making them. With strong flavours of coconut and rum, enveloped in lovely chocolate fudge and cookie layers, these are not only lovely to eat but also fun to make 888888 . I started the day before and made them in 3 stages. Kinda took up the whole day as its insanely warm here and it takes longer to chill and set. Its the worst weather to handle chocolate, cream, icing … basically anything that requires cooling and setting. I think I’ve whined about this constantly in my earlier posts. For those of you living in cooler countries these should be a no hassle recipe. Make them, chill them, serve them as it is with some dessert wine, or wrap them in chocolate wrapping paper and then in individual pretty cases, hang them on your Christmas tree or set them on your dinner table. They look gorgeous in every way. Just make sure you store them in an airtight container.
Ingredients
200 gms the bestest dark chocolate you can lay your hands on.
120 gms creme fraiche ( if you cannot get it krug champagne, use double cream. Works equally well )
20 glaze cherries marinated overnight in rum
150 gms cinnamon n coconut cookies crushed ( use any coconut cookies/macaroons you like)
60 gms sifted icing sugar
45 gms sifted cocoa powder
90 gms unsalted butter Handmade accessories, melted and cooled
2 tbsp dark rum
60 gms desiccated coconut
Chocolate coating
200gms the same chocolate
100 gms unsalted butter
Silver Vark to decorate
Melt together the chocolate and creme fraiche in a saucepan over low hear till melted and smooth. Pour in a wide bowl/box and chill till it all firms up. Get in there with your hands and scoop out about 20 balls Loop Hong Kong. Its a very sticky and goey process as the fudge melts in your hands so you got to be quick. If you don’t get perfect rounds at this point its ok. You can re shape them once again after they have cooled Next Generation Firewall. I like to make these first so i have equal size balls. Now place a cherry in between and and mould it around. Place on a baking paper and chill till firm. For the coconut layer mix together the coconut cookies, coconut, icing sugar, rum, butter and cocoa powder. Mould a thin layer of this mixture around the chocolate balls, and chill them again till they have set. For the final stage, melt together the butter and chocolate in the microwave and stir well to combine. Now using a skewer dunk the balls one by one in the chocolate and line them on a baking paper and return to the fridge till finally set and looking glossy. Decorate with silver Vark.
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| 2014 年 9 月 28 日 星期日 |
| Overtime for Gratin Dishes |
分類: 未分類 |
Schrambling_110704_spanish feast at donna gelb'sIMG_3461Presentation is not my forte. I also think the best piece of dedicated kitchenware is the piece that can do double duty. So consider this a "nailing two thoughts with one post" post: I'm finally getting around to recommending my friend Donna's genius use of a mini-gratin dish as an olive "bowl Dream beauty pro hard sell."
Not only does it make the olives look more inviting, maybe because you don't envision fingers digging through a narrow heap, or because they're laid out the way fancy watches are, on take-in-all-the-features display.
But it also justifies owning these dishes. I didn't ask how she came into possession of them, although it was probably through recipe development and styling (she most recently did Francis Mallmann's Seven Fires). I got mine maybe 20 years ago when my in-law equivalents would grill my consort on what to over-gift me at Christmas and he would dutifully grill me. I love deviled crab, so why not own dedicated dishes business license hong kong?
We have a dedicated olive bowl from Provence, complete with pit holder, but I've been pondering for years why people don't eat what we set out in it. Inevitably there will be only one or two pits at the end of the evening. Next time I spring for olives, I guess I should dust off the gratin dishes The Best Beauty Center. While digging through cabinets wondering when the last time was I used half of what's in there. . . . |
| 2014 年 9 月 5 日 星期五 |
| Sage and Honey Skillet Cornbread |
分類: brushless dc motor |
This bread is turned out of the skillet to reveal a lovely array of whole sage leaves.
Ingredients
1 cup cornmeal (preferably whole grain, medium grind)
1 cup unbleached all purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 teaspoons chopped fresh sage plus 12 whole fresh sage leaves
1 cup whole milk
1/2 cup honey
1 large egg
1/2 cup (1 stick) unsalted butter
Preparation
Preheat oven to 400°F. Heat heavy 10-inch-diameter ovenproof skillet (preferably cast-iron) in oven 10 minutes.
Whisk first 4 ingredients and 2 teaspoons chopped sage in large bowl to blend. Whisk milk, honey, and egg in medium bowl to blend.
Remove skillet from oven; add 1/2 cup butter. Swirl until butter is melted. Pour all except 2 tablespoons butter into egg mixture. Add whole sage leaves to butter in skillet; toss to coat. Arrange leaves over bottom of skillet, spacing apart.
Add egg mixture to cornmeal mixture; stir until just combined (do not overmix; batter will be wet and runny). Pour batter over sage leaves in skillet. Bake until browned around edges and tester inserted into center comes out clean, about 22 minutes. Cool in skillet 10 minutes. Invert onto platter. If necessary, reposition sage leaves atop cornbread. |
| 2014 年 8 月 21 日 星期四 |
Fat-Burning "Flat Ab" Diets  |
分類: dc motor 12v |
Fat-burning diets say they can deliver a slimmer waist and flatter abs. Find out if it's right for you—and get fat-burning recipes and advice from a nutritionist
by Monica Reinagel, M.S., L.N vacuum tube.
The Concept
The right combination of foods and exercise burns off stubborn body fat.
Distinguishing Features
You drink many of your meals (and we're not talking about the three-martini lunch)
A big emphasis on lean protein (egg whites, chicken breasts, skim milk, protein powder)
Vegetables fill the plate (and, hopefully Cloud Hosting, your stomach)
Grains and starches are few and far between
This Is Your Diet If…
You're looking for a low-fat diet
You think of food as fuel, not fun
You're very disciplined about your exercise routine
You've got a beach trip planned
Probably Not for You If…
You like meals that you can chew
You're a snacker
You have an allergy to sit-ups
You're looking for something you can sustain long-term
The Details
There's really no magic here. A low-calorie, low-fat diet coupled with a rigorous exercise routine will help you reduce body fat and reveal those washboard abs brushless dc motor. Pumping up the protein (to about twice the standard amount) helps you recover from your workouts and also helps quell hunger pangs.
Replacing one or two meals a day with high-protein smoothies simplifies meal planning and preparation. For dinner, it's old-school diet fare: a serving of steamed fish or grilled chicken, salad with low-fat salad dressing, and steamed vegetables. Alcohol is off the menu.
Hey, we didn't say it would be fun. It's all about getting that bikini bod.
A Day on the Fat-Burning Diet
Spicy Pumpkin and Split Pea Soup
with a salad with low-fat dressing and grapes
Miso Chicken
Wilted Watercress with Garlic
Citrus-Glazed Carrots
http://www.nutritiondata.com/facts/recipe/767189/2
More Great Fat-Burning Diet Recipes
Baked Trout with Shiitake Mushrooms, Tomatoes ecig reviews, and Ginger
Asian Chicken and Water Chestnut Patties
Curried Lentil and Spinach Soup
Squash Salad
Steamed Fish with Scallions and Ginger
Tuna Steak au Poivre
See our diet comparison chart for information about other ways to lose weight
Books on the Fat-Burning Diet
The New! Abs Diet by David Zinczenko
Although billed as a "diet," this book puts the spotlight on a workout program of 245 "body-reshaping exercises," along with a diet plan featuring "12 best foods to burn fat." No surprises here: fat-free dairy, lean meats, green vegetables, whole grains, almonds, eggs, and protein powder and berries for your smoothie. Green tea and water replace alcohol and soda.
The Flat Belly Diet! and Flat Belly Diet! Cookbook by Liz Vaccariello and Cynthia Sass
The secret to shedding belly flab without crunches or cardio is simply to add a bit of monounsaturated fat (MUFA) to every meal, according to the authors. Accordingly, almonds Amethyst earrings, olive oil, or avocados accompany almost every meal in the book. However, we suspect that results will have less to do with MUFA magic and more to do with the very low 1,200-calorie diet the book prescribes.
From Belly Fat to Belly Flat by C. W. Randolph, M.D., and Genie James
The idea here is that stubborn belly fat in both men and women is the result of hormonal imbalance caused by overexposure to estrogenic substances in the diet and environment. Emphasizing foods that reduce estrogen dominance (cruciferous veggies, citrus fruit, wheat bran, and flaxseed) restores balance and flattens your belly, the authors contend. Foods to avoid include saturated fats, simple carbs, caffeine, alcohol, and soy.
The L.A. Shape Diet by David Heber
This 14-day program includes a "personalized protein prescription" based on your body type. Then, dust off that blender and get to work. Most of the variety on this diet will come from what kind of fruit you put in the smoothies that you'll be drinking for breakfast and lunch every day. Good news for coffee fiends: Heber backs caffeine as a fat-burning nutrient nu skin hk. |
| 2014 年 8 月 20 日 星期三 |
| Healthy Thai Recipes and Spa Secrets |
分類: gucci handbags sale |
Get nutritious Southeast Asian recipes—plus tips from the chef at the renowned Chiva-Som spa in Thailand
By Megan O. Steintrager
Healthy Thai Recipes: Thai-Style Chicken Soup with Basil, Squid and Pork Noodle Salad calories app, Thai Chicken Salad with Rice Noodles, Thai Chicken-Coconut Soup
T oo often Thai restaurants in the United States serve food that you'd be hard-pressed to dub wholesome: deep-fried spring rolls, meat-heavy curries swimming in coconut milk, and greasy stir-fried noodles. But authentic Thai cuisine features tons of healthy ingredients, including an abundance of antioxidant-packed spices and fresh herbs, raw or lightly cooked vegetables, and heart-friendly seafood.
While many Thai dishes are inherently healthy and low in calories (Green Papaya Salad with Shrimp, for example), with a few clever substitutions or technique tweaks, the list of good-for-you Thai recipes gets even longer. For advice on how to use Thai cooking techniques to create nutritious meals, Epicurious spoke to Paisarn Cheewinsiriwat, the executive chef of Chiva-Som, an award-winning spa in Hua Hin, Thailand. "Thai lifestyle is laid-back, and so is the cooking style," he says—so if you "open your mind and explore some ingredients such as lemongrass, galangal reenex, and sweet basil," you can easily make healthy Thai food at home.
Read on for Cheewinsiriwat's tips, plus recipes from the spa's cookbook, Chiva-Som's Thai Spa Cuisine (available from Chiva-Som's Web site) and from Epicurious.
Use Herbs and Spices to Add Low-Cal Flavor and Antioxidants
Herbs and spices give dishes a nutritional boost and pump up the flavor without adding sodium, fat, or a lot of calories. Spicy-hot foods (chiles, chile sauce) may also boost your metabolism and fight inflammation (see our guide to anti-inflammatory diets to learn about this concept). "Fresh herbs and spices used in Thai cooking—such as turmeric, galangal, coriander, lemongrass, and fresh chiles—have antioxidants and immune-boosting properties," says Cheewinsiriwat. He adds, "At Chiva-Som, we use a lot of lemongrass for many recipes, as it can help to detoxify." Chiva-Som's Thai Spa Cuisine says the reedlike herb has antiseptic properties, is a mild diuretic, and can help treat stomachaches, fevers, flu, coughs, and headaches.
recipes to try:
Thai Chicken and Shrimp Noodle Salad
Thai-Style Chicken Soup with Basil
Squid and Pork Noodle Salad
Balance Flavors Instead of Adding Fattening Ingredients
"Combinations of sweet, sour, salty, tanginess, and an assortment of chiles are used in typical [Thai] dishes," says Cheewinsiriwat. The concept of balancing these key flavors is so important in Southeast Asian cooking that James Beard Award–winning cookbook authors Jeffrey Alford and Naomi Duguid named their cookbook about the cuisines along the Mekong River Hot Sour Salty Sweet. "Know how to blend ingredients to excite and activate the senses," advises Cheewinsiriwat. Remember that there are more ways to add flavor and dimension to your meal than burying it in caloric ingredients like butter, cream Metro Ethernet Provider, oil, and cheese. Instead, try a dish such as the Thai Salad with Flank Steak below made with Thai chiles (hot), lime juice and grapefruit (sour), low-sodium soy sauce and fish sauce (salty), and honey and orange juice (sweet). If you are worried about consuming too much sodium and sugar, remember that it only takes a little bit of the salty or sweet ingredients to balance the tart and hot ones.
recipes to try:
Thai Chicken Salad with Rice Noodles
Hollywood Thai Beef Salad
Stir-Fried Pork with Long Beans
Eat More Produce, Less Meat
Meat plays a minor role in most Thai dishes—it's used more as a garnish than as the centerpiece of the meal. "Asian diets generally use meat sparingly, sometimes almost as a flavor enhancer," says Cheewinsiriwat. "This way our cooking involves less animal fats, so [there is] lower risk of cancer and heart disease." He recommends making 50 to 60 percent of your meal green vegetables—"while the remaining portions can be adjusted for protein and carbohydrates depending on your health needs and goals." Think about where you can substitute tofu, vegetables, or fish for meat. "For example, on a kebab stick, replace two of the four chunks of meat with mushrooms," says Cheewinsiriwat. He also advises looking to vegetables, fruits, beans, and whole grains such as brown rice, oats, and whole-grain bread and pasta for your carbs. "Easily digested carbohydrates from white bread, white rice, pastries, sugary sodas, and other highly processed foods may contribute to weight gain, interfere with weight loss, and promote diabetes and heart disease."
recipes to try:
Spicy Thai Tofu with Red Bell Peppers and Peanuts
Thai-Spiced Watermelon Soup with Crabmeat
Spiced and Sour Mushroom Soup
Steam, Grill, and "Stir-Fry" Without Oil—Don't Deep-Fry
Deep-frying is not allowed at Chiva-Som. Instead, grilling and steaming are advocated, and for "stir-frying" Cheewinsiriwat uses vegetable stock instead of oil in recipes such as stir-fried pumpkin. Lightly cooking ingredients this way allows them to maintain their flavor, texture, and nutritional value, he explains. "By using vegetable stock, we can infuse flavor into the food and avoid consumption of oil such as trans fats and saturated fats, which contribute to heart disease and free radical damage and raise bad cholesterol [levels]."
recipes to try:
Stir-Fried Pumpkin with Chiles and Basil
Herb-Grilled Chicken Breasts, Thai Style
Vegetable Summer Rolls
Consider Coconut Milk
While coconut milk—a key ingredient in creamy Thai curries—suffered a bad health image for a long time because of its high caloric content (one cup has 445 calories, according to Nutrition Data) and large amount of saturated fat, it has recently been gaining attention for possible health benefits. Cheewinsiriwat claims it has anti-aging properties and that it may play a role in improving cholesterol levels. And according to an article on Nutrition Data, coconut oil contains "natural phytosterols, which can help to reduce cholesterol levels by blocking the cellular uptake of cholesterol." Nutrition Data's chief nutritionist, Monica Reinagel, notes that the jury is still out on the role of saturated fat (and the sources of those fats) in heart disease, and that the medical literature on the subject of coconut oil and health is "limited, inconclusive, and contradictory." While there's not enough evidence of the healthfulness of coconut oil and milk for us to recommend you use a lot, a small amount makes curries and soups extremely satisfying, so you're less likely to overeat. Also experiment with low-fat coconut milk (usually marketed as "light"), which has less saturated fat and fewer calories. |
| 2014 年 8 月 14 日 星期四 |
| Nightstand Cookbooks & Giveaway |
分類: Neogen Derma |
For a while the memoir with recipes was a very popular genre. These days there are quite a few memoir cookbooks that offer much more than just a recipe per chapter electric motor dc. They are books you may or may not actually cook from, but you will read them and savor every page because their authors are compelling characters with fascinating journeys and stories to tell.
Top of the list for me is Coi. If Daniel Patterson is equal parts culinary genius and awkward social misfit, this book gets to the root of it, in a very soul baring way. He also just happens to be a fantastic writer. The format of the book is completely unique. Long essays on each page are paired with stunning photos and recipes written “longhand” I’d say, with the pesky details like measurements relegated to the index. Sure, it’s tweezer food that you might never cook, but that's beside the point. Each dish comes with so much background and story, it’s a fascinating ride. I really adore this book. Take a look at this preview of the book from Eater to get a better feel for it.
Nigel Slater’s Notes from the Larder is described as a kitchen diary. It’s organized chronologically, almost day by day. Each day gets a journal like entry and a recipe. It’s nearly impossible to use in a conventional manner, unless you resort to the index. But it’s well worth reading nonetheless. Perfect bed time reading really, because you can take in little bits at a time and be inspired and entertained by the wit, wisdom and insight of Slater, along with the heavenly photos and mostly easy peasy recipes for things like Lamb and Mushroom Flatbread, Five Spice Chicken and Pea Shoot Salad, Apricot Couscous, and Blackberry and Hazelnut Cakes (only 7 ingredients!). That should make for sweet dreams.
I met Ivan Orkin, the author of Ivan Ramen and was lucky enough to try his food at the CIA Worlds of Flavor conference in Napa a few years ago. His ramen shops are a sensation in Tokyo, and now he is opening a shop in NYC. But if his ramen is a revelation, so is his story with lots of drama and twists and turns. I don’t want to give away even the tiniest bit of his saga. Just read this book! You can also make his recipes, but honestly veuve clicquot, even if you don’t, you won’t be able to put this book down. Enough said.
Another fascinating character I met at a CIA Worlds of Flavor conference was Roy Choi of Kogi BBQ and Korean taco fame. A classically trained chef, it was when he reconnected with his roots that he went from struggling corporate chef to finding his true calling. His story told in L.A Son: My Life, My City, My Food is about growing up as an immigrant in LA, flirting with drugs and gambling and the roller coaster ride of food trucks and restaurants. The recipes fall into the categories of Mexican, Korean and guilty pleasure. Carne Asada, Korean Carpaccio, Ghetto Pillsbury Fried Donuts, Korean-Style Braised Short-Rib Stew, Perfect Instant Ramen, Coconut Clam Chowder. Really the whole book is a guilty pleasure.
While Orkin and Choi are very much on trend and of the moment, Anne Willan is old school. The founder of the famed La Varenne cooking school in France, she is an accomplished cooking teacher, food writer and cookbook author. Her latest book, One Souffle at a Time, is a memoir with recipes, fifty of them in all. It’s a book for Francophiles and those who enjoy anecdotes about Julia Child, James Beard, Craig Claiborne, and other American, French and British food writers and luminaries primarily from the 70’s and 80’s. It turns out Willan is not just a great cooking teacher, but a great story teller as well.
Last but not least is a “not cookbook” 50 Foods, The Essentials of Good Taste by Edward Behr, one of the best food writers around. But don't take my word for it, read an excerpt. Equally authoritative and opinionated, you can’t help but learn something when reading what Behr has to say. In this encyclopedic style reference book he shares his picks for favored ingredients along with how to buy, what complements the ingredient and “notes on wine.” His picks? Things like Asparagus, Cabbage, Chestnuts, Goose, Honey, Lemons, Pears, Potatoes, Strawberries and Sweetbreads. No recipes, but lots of useful information that will make you a better cook. The illustrations are really appealing in this book cristal champagne.
Giveaway!
I am giving away one copy of 50 Foods, The Essentials of Good Taste by Edward Behr, courtesy of the publisher, Penguin Press. Leave me a comment telling me your favorite nightstand cookbook or culinary memoir. One entry per person and mailing address must be in the US. Winner will be chosen at random on January 10, 2014 noon PST. |
| 2014 年 6 月 23 日 星期一 |
| Is the first lonely |
分類: 未分類 |
The autumn breeze blows a few drops of tears of grief, covered with tears eyes, so dull, lonely filled with lonely empty, if love, destined to be the first lonely. Placed sparsely thoughts, fragrance lingering in sadness Flooded Kingdom in ecstasy, a silent song rhyme gucci handbags sale, rhythm is so extremely strong, and what brings me feeling alone limit? Why such a lingering, more cover in the middle of the night cool generous Ci poem in the i.
Thin thin shadow, drinking strong, V. a miserable worry, those who had run through the long days, can't explain the sadness, already cunduan Acacia, brokenhearted feeling all sorrow. Too much and be moved by what one sees the picture in the memories of the past, in my mind, like sing merrily and dance gracefully, deductive continuous; it cannot look back on the past memories. Is from heart Neogen Derma, eliminating the gaunt cheeks is thin, whisper words, untold I I sad.
The sleeves swaying with every soft breeze reflected moonlight, a few degrees of cool autumn night. The lonely shadow with a sad suspense, into the lonely vacancies, and comforted lonely, lingering in the heart of the pain, with a chilly night cold thin cool again and again, sad, that touch of sadness Straight From The Heart, surging with wound in objective once sentimental. They don't know; I was like how lonely, and is so afraid of loneliness.
Clear all lonely, on the wind is hard to find. And your past was deep, with youth fading trail, the fleeting time, raised me like that anchored in the heart of the miss, happy long at this time of love, how to love will to face the lonely? The years have changed, the Fu temples sad decadence, how lonely I be passionately devoted to you will never change until death, for once in every good night assiduously section of chapter.
Love you love, really sad, Is it right? Destined to be in memory, buried in heart. And the time, and now become the frame of reference, all can not go back to memory, life has many not and hard, Is it right? Too unforgettable <a style="color:#737373; text-decoration:none;" href="http://www.hk-electrical.com/">vacuum bag</a>? Always infinite like you think, in good time, penetration happy appearance, numerous color make happy picture, become a humble at one corner of the lonely memory.
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| 2014 年 2 月 19 日 星期三 |
| Birthday Cake |
分類: 未分類 |
I can’t believe it’s already been a year. Whew. How did time just sneak past me so quickly? Around this time last year (December 12 to be exact) C and I welcomed the 3rd member into our family, the very best Christmas gift we could have gotten. Looking back tube amp, I can’t even begin to count all the milestones, the exciting “firsts” (and equally wonderful seconds and thirds) that brought us so much joy. The year past seems to be bursting at the seams with our happiness…even in the midst of many (many!!!) sleepless nights, tired-to-the-bone days, and instances of parental insecurity and uncertainty (we’ve had our share of those too!).
At this one year mark, I can’t help but look back and examine how I did as a mum so far. I’ve tried to give the best of myself, filled her bottles and bowls with what I feel are good things how to start a company in hong kong, protect her but also give her many opportunities for discovery and exploration. I’ve put the things I love, that I hope she learns to love, in her path – books, good food, snuggles (and more than the occasional kitchen demonstration). There are definitely things I might have done differently, in retrospect. An adjustment here and there, a little more diligent here, and little less stringent there. But on the whole, none too shabby I think…I hope.
And on her first year birthday, I baked a cake Domestic Helpe. Nothing earth-shattering, but something that I believe the mum I want to be would do.
In my search for this first birthday cake I looked through all my cookbooks, magazines, and bookmarked cake files. I wanted something special but simple. Nothing over the top (no 3-tier princess cakes please) but something worthy of holding that momentous single candle. As fate would have it I found that very cake on another food blog – a cake baked as a birthday cake (or future birthday cake) by a girl who was expecting her first baby (who at this writing has already celebrated that all-important 1st birthday). It was the classic of all classic birthday cakes – a yellow cake with chocolate frosting. You don’t get any more simple-but-well-loved than that. You can find the recipe HERE. If you find yourself in need of a birthday cake I implore you to give this one a try – it is perfect…moist, light and vanilla-buttery. In my pre-party test-bakes I made it both in layer cake and cupcake forms and both turned out wonderful. The recipe makes two 9-inch round, 2-inch tall cake layers, but I made two 8-inch cake layers and a dozen cupcakes instead.
I used a different frosting from the one paired with the cake originally as it was not holding up too well in my warm-humid native climate. I finally settled on the recipe below which is adapted from the Cupcake Bakeshop. I love that it uses 3 kinds of chocolate that you adjust based on your taste. The recipe below uses my preferred quantities for the different chocolates, but you can find the original recipe here.
Fudge Frosting
(Adapted from the Cupcake Bakeshop)
9 oz bittersweet chocolate
4 oz unsweetened chocolate
3 oz semi sweet chocolate
2 sticks (one cup) unsalted butter
5 cups powdered (confectioners) sugar
Pinch salt
2 teaspoons vanilla
1 cup whole milk
- Melt the chocolate and the butter in a double boiler and stir until smooth. Set aside to cool.
- Sift the powdered sugar and salt into a bowl.
- Combine the milk and vanilla.
- Add the milk/vanilla mixture to the sugar/salt and whisk until incorporated.
- Add the melted chocolate to the milk/sugar mixture and whisk until smooth.
- Chill the mixture in the fridge. When chilled whisk again until fluffy.
I am so happy with the way the cake turned out, but more importantly I am so happy I actually made it. I’m sure all mothers have different (and many!) moments they mark that define themselves as mums. Baking little C’s birthday cake was definitely one of mine.
Happy birthday once again my little cherry bomb! You spin me right round baby and mama wouldn’t have it any other way :)
To everyone else…I hope you are having a fantastic holiday season! |
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