Did you ever get that soggy feeling inside – like whatever you ate is just not passing thru and water is everywhere in the digestive track making you bloat  *  Here is something I do that helps me get back to normal  *  Locate some good granola; low in sugar, high in fiber, big chunks rather than small pieces, not a lot of fruit or nuts added  *  Pour a cup of granola without adding any liquid  *  consume one cup of dry granola as a before bed snack ( it’s really a before bed probiotic)  *  Sleep on it  *  Eliminate it in the morning and take notice of the benefits such as a renewed and cleaned digestive track, reduced bloating and a tightening of the gut  *  It creates an overall good feeling perhaps similar to the way animals feel after they consume small rocks to clean themselves out  *  It’s a good thing to try because it may surprise you with with good health!

Chevrolet Corvette

This is a first ever production mid-engine Corvette is worth taking a look at ^ It is an everyday usable mid – engine supercar ^ This new Corvette is all about revolution ^ It is the eighth generation of Corvette (C8) ^ It still features a cam – in – block ; small block V-8 engine that has grown to 376 cubic inches, or 6.2 liters ^ The C8 with the Z51 Performance package makes only 495 horsepower ^  It’s a lot quieter than other supercars on the road ^ The chassis attachment points are good and stiff ^ Hence, a quietness prevails in the cabin ^ This matches up with the removable roof, a mid-engine and 60 mph in 2.8 seconds ^ In Tour mode, or Sport, or Track the ride remains comfortable because of how noticably smooth and polished the C8 chassis is ^

In the cabin the interior is made of lot’s of good material, and the seats are super comfortable and supportive ^ The gear and drive mode selectors are very high end ^  It’s ergonomics are also very good ^ Having a small screen close to the driver is clever and attractive as is the squared steering wheel ^ The car has a quick shifting eight speed dual clutch transmission and does the quarter mile (1,320 feet) in 11.1 seconds at 123.2 mph ^ It has world class braking which brings the car from 60 mph to zero in 97 feet! ^

This is a daily Supercar ^ For efficiency the small block has cylinder deactivation to loaf along while powered by just four cylinders ^ The 2020 Corvette features world class performance with very good ride comfort and quiet noise levels ^ Chevy is selling a Supercar at sports car prices ^ This is a real mid engine Supercar and remember because it has a mid engine – cargo volume equals the front trunk plus the back trunk ^ plenty of space for two people

Pumpkin Cream Cheese Spread

I had my heart set on a pumpkin cream cheese pie for Thanksgiving and things just did’nt work out  *  So as an acceptable fall back I will enjoy some pumpkin cream cheese spread on apple slices  *  The secrete to this recipe is how well can you mix the ingredients  *  an electric mixer is probably the easiest – but that does not mean it can’t be done just as well by hand  *  Take an 8 oz package of Neufchatel cream cheese along with 1/2 can of pumpkin (not pumkin pie filling)  *  add three Tbsp of brown sugar, 1 1/2 tsp of pumpkin pie spice, 1/2 tsp vanilla and 1 tsp cinnamon (optional)  *  Now comes the test – mix the ingredients until they are well blended  *  you can do it by hand or with a mixer – but make it smooth so that it will easily spread  *  refrigerate for at least an hour before serving  *  can be served with fruit, bread, graham crackers, cookie wafers or mini pie crusts *  I loike this spread because it is a low sugar alternative to a pie mix

Grapefruit Risotto

Hang on – this is inspired food!  *  From one 8 ounce grapefruit grate 1 tsp of zest  *  using a paring knife cut away and discard the remaining peel and pith  *  Section grapefruit flesh into segments  *  Squeeze 1 Tbsp juice from 4 of the segments into a small bowl and discard squeezed segments  *  Set aside zest , juice and remaining segments  *  Bring 4 cups vegetable stock to a boil in a saucepan over high high heat  *  Reduce heat to low and cover to keep hot  *  Heat 1 Tbsp of olive oil in a large saucepan over medium  *   Add two Tbsp of chopped shallot and cook stirring often until soft – about three minutes  *  Add one cup Arborio rice and cook stirring constantly for about one minute until rice is glossy  *  Add 1/4 cup of dry white wine and let it come to a simmer – cook undisturbed – until wine is almost absorbed (maybe two minutes)  *  Add hot stock 1/2 cup at a time…simmering…stirring constantly and waiting until most of the liquid is absorbed before the next addition  *  when the rice is tender and most of the liquid is absorbed (about twenty minutes total) the rice is now more risotto  *  Remove risotto from the heat  *  Stir in 3/4 ounce of freshly grated (1/2 cup) Parmesan cheese – have some extra for garnish  *  Add a half cup of whipping cream  *  Add salt, pepper  and reserved juice and segments  *  Sprinkle with zest and garnish with additional Parmesan  *  Serve soon!  *  It’s the GREATEST!!

A Toast To Summer

A pineapple martini calls for a small amount of chili oil to be added  *  Chili oil can be made by combining extra virgin olive oil with 1 oz fresh red pepper flakes and letting it sit for three days  *  Now the chili oil can be strained and set aside  *  In a mixing glass crush three fresh cut pineapple chunks  *  Add 1 oz simple syrup, 2 oz pineapple vodka, 1/2 oz lemon juice, 1/2 oz lime juice and ice  *  Shake the pineapple martini mixture and pour into a martini glass  *  Pour in five drops of chili oil  *  Garnish with a pineapple chunk  *  Serve to a friend and make the next one for yourself

How to Eat a Lobster

This is for the long time lobster lover or taking your first try at it, here are some tips that will help maximize enjoyment  *  Use a bib if one is offered because water can squirt at the least expected moment  *  Twist off the lobster claws  *  Crack each claw and knuckle with a lobster or nutcracker and remove the meat from each knuckle and each claw  *  Separate the tail from the body and break off the tail flippers so meat can be extracted from each flipper  *  Insert a fork and push the tail meat out in one piece  *  Be sure to remove and discard the black vein that runs the entire length of the tail meat  *  Separate the shell of the body from the underside by pulling them apart and discard the green substance called the tomalley –  unless you really like the tomalley  *  Open the underside of the body by cracking it apart in the middle, with the small walking legs on either side  *  Extract the meat from the leg joints and the legs themselves by biting down on the leg and squeezing the meat out with your teeth  *  if you have a rolling pin present – it can be used to roll the meat out of the legs before you get too anxious  *   lobster from a market can be taken home fresh or usually the market will boil it for you at no extra charge  *  that way you can bring home a big red Maine lobster!  *  Enjoy as many as you can

Garlic Carrot Soup

This is a low-fat vegetable soup that uses evaporated skim milk instead of cream  *  If using parsley be sure to puree some with the carrots and parsnips  *  The (herbs) bay leaves, parsley stalks and thyme should be tied together with string  *  Let’s start by roughly chopping three carrots and three parsnips into half inch dice after scrubbing them  *  Peel one medium size sweet potato and also rough dice it  *  Peel and roughly chop one medium size onion  *  Pour one Tbsp of olive oil in a saute pan over medium heat  *  Or take out a steamer and fire it up as an alternative to olive oil (yes ,you can cook using water or water turned to steam!)  *  Add the roughly chopped vegetables and onion and shallow fry or steam for about three minutes  *  Add 5 fat cloves of garlic that are crushed and finely chopped – fry and stir for one more minute or steam them with the vegetables  *   Take half of the vegetables and make sure they are cut small enough to eat on a spoon  *  simmer the herbs and diced parsnips and carrots in the pan with 1 1/2 cups of vegetable stock  *  make sure they are soft enough to eat  *  Remove the packet of herbs  *  With the other half of vegetables transfer to a blender and puree and set aside  *  Whiz the onion mixture in a blender until smooth and pour it into another saucepan  *  For the velvet sauce, which is served on the side, take one cup of blended onion mixture and return it to the blender  *  Add 1/2 cup of evaporated skim milk and blend on high until glossy – maybe two minutes  *  Pour it into a separate serving bowl or a gravy boat  *  Now the blended vegetables can be stirred together with the diced vegetables and seasoned to taste  *  Serve in bowls dusted in chopped parsley and with the velvet sauce on the side – to be dolloped on as a topper  *  The carrot and garlic flavor stands out the most – with the parsnips and sweet potato making it very smooth  *  the velvet sauce sends this recipe over the top for exceptional flavor without going over 200 calories  *  It is low in fat and filled with complex carbohydrates  *  It’s real and earthy and healthy!


Here is a succulent pineapple garlic shrimp recipe that makes four servings  *  It works because fresh pineapple contains bromelain – an enzyme mixture that breaks down protein (an ideal marinade ingredient for tenderizing meat and fish)  *  In a large bowl, whisk together 1/2 cup of flour, 1 tsp salt, 1/2 tsp black pepper, 1 tsp paprika, 1/2 tsp cayenne pepper  *  Add 20 to 30 deveined shrimp (about 2 pounds) – a few at a time – coating well with the flour mixture  *  Set aside  *  mince 2 large bulbs of peeled garlic, that’s a lot of cloves  *  Over medium heat, take a large skillet and melt four Tbsp of butter with a small amount of hot sauce  *  add 2 cups of diced pineapple and saute until pineapple starts to soften, about 5 minutes  *  remove from pan and set aside  *  Add four more Tbsp of butter with a small amount of hot sauce and half the shrimp in a single layer  *  Cook one to two minutes and then flip  *  Mix half of the minced garlic, 2 Tbsp lemon juice and 1 cup pineapple and add it to the layer of shrimp  *  Cook for 2 or 3 minutes more – until the shrimp become opaque  *  Remove the shrimp-pineapple mixture and set aside

*  Repeat the above again with remaining shrimp, garlic, lemon juice and pineapple  *  add 2 Tbsp more of butter and some more hot sauce if necessary  *  Divide shrimp among 4 serving bowls  * In the skillet add the remaining 2 Tbsp of butter and some hot sauce  *  Cook until the butter is foamy,scraping up garlic bits left in the pan  *  Pour the pan sauce over the servings and add a starch (rice) and vegetable side (green salad)  *  for the final touch place a lemon wedge on each serving along with a pineapple wedge and some chopped scallions  *  Perhaps a slice of pineapple upside-down cake will work for an after coffee desert


Avocado Wasabi Salad

This recipe makes about 7 cups of salad and should easily serve seven to eight people  *  Mash an avocado with a tablespoon of lime juice – a 1/2 tsp of prepared wasabi paste or more if needed-and 1/4 tsp of salt to form a smooth sauce  *  Place on the side and serve a tsp size dollop of avocado wasabi sauce on each serving of salad  * using 14.5 oz canned beans; combine one can of green beans with one can of yellow wax beans and a can of kidney beans  *  add a medium sliced white onion  *  add 1/2 cup of chopped parsley and toss it all together in a mixing bowl until it incorporates evenly  *  Whisk together 1/3 cup of vegetable oil, 1/4 cup sugar, 2/3 cup apple cider vinegar, 1 tsp salt and black pepper and 3 tbsp of fresh thyme leaves in a liquid measuring cup  *  Pour over the pile of  beans and stip to coat evenly  *  Cover with plastic and refrigerate for at least six hours  * Remember when serving add a dollop of avocado wasabi sauce on top of each portion


This is a recipe for a mild spicy stir fry  *  It is important to have all your ingredients at hand before you begin  *  It usually takes less than 15 minutes to cook  *  And once you start  – like most stir fry – it comes together quickly  *  So be prepared before you begin and top the dish off with a squeeze of lime  *  here is a list of ingredients for two servings  *  4 oz of dried flat rice noodles, 4 oz of extra firm tofu, One half small red onion sliced thin, 1 clove of minced garlic, 1 tsp tamarind paste (available in most Asian markets), 2 Tbsp fish sauce, 1Tbsp brown sugar, 3 1/2  Tbsp peanut oil, 1/4 pound of peeled and de-veined shrimp or chicken or pork or any combination, 1 Tbsp finely chopped sweet radish, 2 large eggs, 3 spring onions, 1 1/2 cup bean sprout, 3 Tbsp roasted peanut plus some extra for garnish, Lime wedges, some crushed red or cayenne pepper

Let’s make some Tower Street Food: Mix together tamarind paste, fish sauce, brown sugar and 1/4 cup of water – set aside  * Soak rice noodles in warm water for ten minutes or until soft  * Cut Tofu into cubes and set aside  * place a large skillet or wok on high heat and add 1 Tbsp peanut oil   *  Stir Fry the shrimp, chicken or pork and remove with a slotted spoon  *  Add two more Tbsp of oil to skillet and add tofu cakes, sliced red onion, garlic and stir fry until tofu is browned (2 or 3 minutes)  *     Add rice noodles and reserved sauce made from tamarind paste and fish sauce  *  Add minced sweet radish and stir fry until noodles can be cast easy (about 2 or 3 minutes)  *  If sauce is sticking to the pan add  2 Tbsp of water ans stir to loosen

Push the mixture to one side of the wok or pan  *  Add remaining 1/2 Tbsp of peanut oil to cleared side of wok or pan  *  crack eggs into cleared side of the wok/pan and allow them to cook undisturbed until they are half cooked  *  Now mix them together with with other ingredients until they are scrambled  *  Return the shrimp/chicken/pork to the pan and stir mix together  *  Add sliced onions, bean sprouts and the three Tbsp of peanuts  *  Cook a few minutes with continual stirring  *  Serve with lime wedges and enjoy the flavors: Red onion, garlic, tamarind, fish sauce, roasted peanut, a touch of brown sugar, red pepper and Lime
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